Kalakai pickle ( Karonda )

Kalakai is a small kind of berry grows on shrubs. In Hindi it is called as Karonda, in Tamil we call it as Kalakai, in Telugu, wakay okachettu and the botanical name is Carissa Carandas. They are very sour in taste and hence they are commonly used in pickle. Simple and easy to make, here is the recipe...

Ingredients

• Kalakai - 3 cups
• Gingelly Oil - 50 ml
• Fenugreek Seeds - 1/4 tsp
• Mustard Seeds - 1 tbsp
• Red Chilly powder - 4 tbsp
• Turmeric powder - 1/4 tsp
• Salt to taste

Method

• Wash the berries throughly and cut them into half and take out the seeds from it and keep aside.

• Heat oil in a wok, add fenugreek and mustard seeds allow it to splutter.

• Then add red chilly powder, turmeric powder and salt to it and mix well.

• Next add the kalakai to it and saute in the oil till it becomes soft and completely cooked.

• Allow it to cool and store it in a bottle.

Omelette Soup

Ingredients

• Egg 1
• Oil-1 tbsp
• Vegeatable Stock-2 1/2 cups
• Carrots - 1 large
• Bok choy leaves - 2 shredded
• Soy sauce - 1 tbsp
• Sugar - 1/2 tsp
• Pepper powder - 1 tsp
• Coriander leaves to garnish

Method

• Beat the egg lightly in a bowl.

• Heat oil in frying pan, pour in the egg and swirl the pan and cook over medium heat until it has set and underside is golden.

• Slide the omelette out of the pan and roll it up and slice into 1" rounds and keep aside.

• Next put the stock in large pan add veggies and bring it to boil.

• Reduce the heat and simmer for 5 mins, then add soy sauce, sugar and pepper.

• Stir well and then pour into bowls. Lay the sliced omelette rounds and garnish with coriander.

Recipe Source : Chinese and Thai 400 by Jane Bamforth

Prawn and chickpeas Curry

Ingredients

• Jumbo Prawns - 1/4 kg
• Boiled Chickpeas - 150 gms
• Onion - 1, chopped
• Tomato puree - 3 tbsp
• Chinese red wine vinegar - 2 tbsp
• Dry red chilly - 6 nos
• Cumin seeds - 1 tbsp
• Coriander seeds - 1 tbsp
• Garlic - 6 cloves
• Coriander leaves - few
• Oil - 2 tbsp
• Salt to taste

Method

• De shell, De vein the prawns and wash thoroughly.

• Rub the prawns with salt and keep for 10 Min's and then rinse in water and keep aside.

• Make a paste with red chilly, cumin coriander seeds and garlic.

• Heat oil in wok and fry the onions until soft.

• Then add the grounded paste and cook for 2 Min's.

• Then pour the tomato puree and red wine vinegar to it and bring it to simmer.

• Stir in the prawns and cook for 2 Min's.

• Add the boiled chickpeas and 1/4 cup of water and cook till the prawns are done.

• Garnish with coriander leaves and serve hot.