Masala Prawns

Ingredients
Prawns - 1/2 kg
Red Chillies - 3 to 4
Garlic - 2 flakes
Cumin - 1/2 tsp
Salt to taste
Vinegar - 1/2 tbsp
Onions - 1
Oil
Method
1. Grind red chillies, garlic, cumin and salt.
2. Apply it to prawns and set aside for half an hour.
3. Heat oil. Add chopped onions, fry well.
4. Add prawns. Cover and cook on slow fire in its own gravy till done. Remove and serve hot.

Fried Fish Curry-Malabari Style

Ingredients
Pomfret - 1/2 kg
Red chillies- 2 no.
Salt to taste
Oil to fry
Onion - 1 no.
Green chillies - 2
Ginger - 1 small piece
Curry leaves -few
Coconut -1 no.
Vinegar - 15 ml
For tadka
Oil
Small red onion - 1 no.
Cloves - 1
Mustard seeds - 1/2 tsp
Method
1. Grind red chillies soaked in water and salt. Apply to the fish and set aside for half an hour.
2. Heat oil and shallow fry the fish.
3. Slice onion, ginger and green chillies.
4. Extract coconut milk and salt to taste.
5. Heat oil. Fry onions till tender. Add fried fish, coconut milk and vinegar.Boil and remove.
6. Heat oil for tempering. Add onions, cloves and mustard seeds. Pour over fish and mix well.

Jinga Cutlets

Ingredients
Large Prawns - 1/2 kg
Onion - 1 no.
Garlic - 3 flakes
Ginger - 1 small piece
Green chillies - 2 no.
Salt to taste
Egg -1 no.
Breadcrumbs to coat
Oil to fry
Method
1. Shell prawns.
2. Grind onion, ginger, garlic, green chillies and salt to fine paste.
3. Apply the paste to prawns. Marinate for half an hour.
4. Dip the prawns in egg one by one and then coat with breadcrumbs ans shallow fry till crisp and brown.

Masala Fried Fish

Ingredients
Pomfret - 1/2 kg
Oil for frying
Masala Ingredients-
Kashmiri red chillies - 2 to 3
Ginger - 1 small piece
Garlic- 2 to 3 flakes
Cumin - 1 tsp
Mustard Seeds - 1/2 tsp
Cinnamon - 1 small piece
Cloves - 2 no.
Peppercorns - 3
Tamarind - 10gm
Onion - 1/2 no.
Salt to taste
Vinegar - 20 ml
Method
1. Wash fish with vinegar.
2. Grind all the spices and stuff in the fish. Keep it aside for 1 hour so that masala sets in the fish.
3. Shallow fry.

Moong Dal Wada

Ingredients

Green gram with skin(Moong Dal) - 1 cup

Ginger - 1 small pc

Green chillies - 1 no.

Coriander leaves - chopped

Cumin - a pinch

Grated coconut - 1 tsp

Salt to taste

Besan - 1 tsp

Peppercorns crushed - 1 no.

Oil to fry

Method

1. Soak moong dal overnight. remove the husk as much as possible.

2. Grind coarsely.

3. Add chopped onion, green chillies, ginger, coconut, coriander leaves, cumin, peppercorns, besan and salt.Mix well.

4. Make small pakodas and deep fry.

Masala Wada

Ingredients
Split red gram (Tur Dal) - 1 cup
Onion - 1/2 no.
Green Chillies - 1no.
Turmeric - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt - to taste
Oil for frying.
Method
1. Soak tur dal for 2 hours. Grind it coarsely.
2. Chop onion, green chillies.
3. Add turmeric, red chilli powder and salt. Mix well.
4. Make small flat round tikkis and deep fry.
5. Serve hot with coconut chutney.

Corn & Green Pepper Fritters

Ingredients
Capsicum - 1 no
Corn - 1 no.
Sugar - 1/2 tsp
Medium White Sauce - 120 ml
Baking Powder - 1/4 tsp
Egg - 1 no.
Sifted flour - 15 gm
Salt to taste
Oil to fry
Method:
1. Cook the corn in salted water.
2. Combine corn with sugar,salt, white sauce, egg and copped capsicum.
3. Sift baking powder and flour and add it to the mixture.Mix well.
4. Deep fry in hot oil like fritters.