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June 2009

Prawn Curry with lemon grass

This is another family cooking day special.Our numbers are growing to include dear friends who love cooking too and are eager to learn and share their own special cooking tips. Mohini Mohini demonstrated one superb prawn recipe made with some lemon grass bulb that she brought back from Thailand. Then the addition of few leaves from her lemon tree crushed in a mortar added even more of a lemony flavour.Made with large luscious fresh prawns, we demolished the curry, as usual, immediately after for lunch .



250 gms large prawns cleaned and deveined

1 bulb lemon grass, not the fibrous root. Crush

5-6 lemon leaves, crush

2 medium sized onions, choped very very fine

1 slit green chilli, with seeds removed

2 peeled tomatoes chopped fine

2 tbsp garlic chopped very fine

1 tbsp ginger paste

1/2 tsp haldi

1/2 tsp mirchi powder

1 tsp salt

2 tbsp hara dhania

Fry the onions, garlic, lemon grass bulb, lime leaves, kari patta, green chilli and ginger paste till soft and pulpy. Add the tomatoes and cook for 10 minutes more. Now add the haldi, mirchi powder, salt and sugar. Add 2  tablespoons of water and cook covered for 8 minutes till all the ingredients have mixed and cooked well Now add the prawns and simmer for 5 minutes. Add three tablespoons of prepared coconut milk  and the hara dhaniya.Mix well and serve hot with rice.

Ambadi Bhaji

How the years slip by! It has been a long time since I began this blog with a view to recording all the simple recipes for ghar ka khana in a Maharashtrian house. Along the way I set off down several different paths and now I find I still have a long way to go to complete that original task.
We have so many green leafy veggies which are so tasty. This is a recipe for Ambad bhaji ( Sorrel in English and Gongura in Telegu) which turns out just yum. Eaten with hot chapathis there is nothing quite like it.

1 bunch ambad bhaji
20 cloves garlic chopped very fine
2 tbsp peanuts
1/2 tsp haldi
1/2 cup well cooked rice( not basmati or long grain rice)
1 tbp rice flour
2 tbsp oil
!/2 tsp mustard seeds
2 red chillies

Chop the bhaji. Cover with water and bring to the boil. Boil for 8 minutes. Pour off the water.Add 2 cups of water and the cooked rice. Cook till rice blends in completely. Keep adding water and stirring. Cook for at least 1/2 an hour.Now add the peanuts, haldi, mirchi powder, rice flour and salt. Cook for ten mintes more.
Heat up the oil and fry the garlic till golden brown,the red chillies and mustard seeds. Pour on top of the ambad bhaji and serve.