Crispy Prawn Fry

Ingredients
Prawn medium sized - 1/4 kg
Chilly powder - 1 1/2 tsp
Corn Flour - 1/4 tsp
Ginger Garlic paste - 1/4 tsp
Salt to taste
Oil for deep fry

Method

• De shell, devein wash and drain the prawns thoroughly keep aside.
  

• Mix chilly powder, corn flour, ginger garlic paste and salt in a bowl and make a fine paste.

• To this add the prawns and mix well and marinate for 30 mins.

• Now heat oil in a wok and deep fry the prawns, drain off the oil and serve.
  

Peas Butter Masala

Ingredients
Peas shelled - 1 cup
Onions - 3
Tomatoes - 4
Ginger Garlic paste - 1 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Fenugreek, Cumin seeds
(roast and powder) - 1/2 tsp
Cinnamon stick - 2
Cloves - 2
Cardamom - 1
Butter - 1 tsp
Fresh cream - 1 tsp
Salt - to taste

Method

• Grind onions, tomatoes together coarsely and keep aside.
• Heat butter in a pan fry cloves, cinnamon, cardamom.
• Then add onion tomato paste and fry till the ghee separates.
• Add ginger garlic paste, chilly powder, coriander powder and salt.
• Fry for another few minutes by sprinkling water now and then.
• Pour 1 cup of water with peas and cook till the peas are done.
• Finally sprinkle cumin and fenugreek powder.
• Dot with fresh cream and serve hot.
  

Rice Pudding

Ingredients
Milk - 3 1/2 cups
Rice - 1/4 cup
Powdered Sugar - 1/4 cup
Rose water - 1 tsp
Seeds of Green Cardamom - 2 to 3 powdered
Almonds - 2

Method

• Soak rice in water for 2 to 3 hours. Grind in the mixer with water to a very fine paste.

• In a bowl mix ground rice and milk and microwave uncovered for 5 Min's.

• Stir with a whisk after every one minute so that lumps will not form.

• Add sugar. Mix well and microwave uncovered for 3 Min's, stirring in between.

• Mix well. Cool. Add rosewater.Pour in bowls and decorate with nuts.

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