Kochu with Shrimp

Ingredients

1. Arbi - 10 pieces
2. Shrimps - half a bowl
3. Onion - 1/2 large
4. Ginger - small piece
5. Garlic - 3 cloves
6. Green chilies - 3
7. Oil
8. Salt
9. Tumeric
10. Red chilly powder
11. sugar a pinch
12. Tej pata
13. Hing
14. Panch poran
15. Water 1 cup
( you can make this at home, the ingredients are Jeera, Sauf, Kalo jeera, Methi seeds, Poppy seeds. The ratio is 2:1. 2 are for Jeera and rest all 1)


Steps

1. Marinate the shrimp with salt and turmeric for about 10- 15 min
2. Boil, peel and cut Arbi
3. Slit the green chilies
4. Chop onion, ginger, garlic very finely
5. Heat oil in a kadai
6. Fry the shrimps and keep them aside
7. In the same oil Add in hing, tej pata, panch poran
8. Add garlic, ginger, green chilies
9. Add in the chopped onions and fry till golden brown
10. Add in a pinch of sugar
11. Add salt, tumeric powder, red chilly powder
12. Add the arbi, shrimps and fry for a while
13. Add in little water and let it boil
14. Serve it hot with rice

Mutton Keema

This recipe is from AD. I come from a veggie background and I learned to cook NV from AD and my MIL. For the vegetarians substitute the keema with Soya granules.

Ingredients

1. Minced Mutton – 1 LB
2. Onion - 1 large one
3. Peas – 1 cup
4. Garlic – according to taste
5. Ginger -
6. Tomatoes – 1
7. Clove
8. Cinnamon
9. Cardamom
10. Garam masala powder
11. Oil
12. Green chillies
13. Salt
14. Tumeric
15. Ghee
16. Sugar a pinch
17. Tej patta


Steps

1. Heat oil and fry the peas with turmeric and salt till they are cooked and hardened
2. Puree the onion, tomatoes, garlic, ginger.
3. Heat the oil in the kadai add tej patta, and the crush the clove and cinnamon
4. Fry the puree till it turns brown
5. Add chilly powder, salt, turmeric, sugar
6. Add Keema on low flame and cook till it starts to change the color
7. Add the fried peas to it and cook for another 10 min till the meat is cooked
8. Heat ghee add garam masala and add this to the keema and let it stand for 2-3 min on low flame.
9. Serve hot with rotis.

You could even make Keema samosas. Use this for filling