Mom’s Special - 1.

These are my mom’s special recipes. Her touch , her own and absolutely delicious. What’s more they take the minimum possible preparation time!
So thought I could share them with you all. My copyright terms remain as mentioned in my previous post “Mumbai Special”

Since non-veg is what I love cooking the most, here are the non-veg dishes first.

Prawns Green Masala(Dry):

Ingredients:
Prawns - 1/2 kg
Green chillies - 9-10 (depending on how spicy the chillies are)
Coriander - 15-16 stalks
Garlic - 6-7 cloves
Onion - 3-4 medium sized
Wet Cocunut grated - 1 cup (katori)
Oil - As per requirement 2 tb sp atleast
Salt - To taste
Haldi/Turmeric - 1 tea sp

Green Chutney:
Grind green chillies, garlic cloves and coriander stalks in a mixer dry and thick.
(Do not make a paste! No water to be used)

Remove the mixture and grind wet cocunut also to a little thickness separately
(Do not use water)

Method:
Grate onions. Heat oil in a vessel pan or kadhai, once the oil is hot , put the onions and cook till onions are medium brown.
Add haldi and mix well.
Then add the green chutney and stir well for 1-2 mins
Add the prawns and mix well. Let the mixture cook for 2-3 mins on low gas. Stir in between.
Once prawns are half cooked add the cocunut, salt and mix well. Stir well and let it cook on low flame for 3-5 mins.
Keep stirring in between and once prawns appear cooked remove the same from the gas.

Serve with hot chappati or rotis!
P.S: Do not place a lid else the steam and prawns will give out more water

Chicken Curry
Ingredients:
Chicken - 1 kg
Onion - 3-4 medium sized
Black pepper seeds – 8-10
Clove – 8-10
Bay Leaves – 4-5
Cardamom - 5-6
Cinamon sticks – 3-4
Turmeric Powder – ½ tbsp
Red chilly powder – 3 tbsp ( you may add more depending on how spicy you need)
Ginger-garlic paste – ½ tb sp
Garam Masala Powder – ½ tb sp
Curd – 2 tb sp
Oil - As per requirement 2-3 tb sp atleast
Salt - To taste


Marination:
First wash the chicken pieces. Add turmeric powder, red chilly powder, salt, ginger-garlic paste, curd and leave for 20-30 minutes.

Method:
Heat oil in pan. Add black pepper seeds, clove, cinnamon sticks, bay leaves and cardamom( ground slightly) in the oil. Once the seasoning is well done, add the grated onions and sauté them till brown.
Then add the marinated chicken and stir for 2-3 minutes. Add warm water depending on how thick you need the gravy. Let the chicken cook on high flame. Once it starts boiling, lower the flame and add garam masala powder. Place a lid and let the chicken cook well.

While serving, add some ghee from above and garnish it with chopped coriander leaves.

Serve with parathas or steam rice.