Easy Prawn Thokku / Eral Thokku / இறால் தொக்கு

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The only person who eats prawns in my home is the husband. And I learnt this easy thokku from him when we stayed oversees. He calls this thokku as bachelor thokku and as the name suggests. It is very easy to make and needs usual everyday ingredients.

It tastes good when served hot. If you want to store it for future use, use oil generously so that it can have long shelf life. When adding oil, the taste and consistency does not change much. Both fresh or frozen prawns can be used for making this thokku. The prawns usually cooks faster, so only after the gravy is cooked well and oozes oil, add the prawns.
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Basic Information:
Preparation Time: 5 minutes + 10 for prawn cleaning
Cooking Time: 15 minutes
Serves: 2

The Making video of this thokku is available at Indian Curry Trail YouTube Channel.

Ingredients:
Gingelly oil – 3 tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Onion – ½ cup, finely chopped
Green chillie – 1
Curry leaves – 1 sprig
Ginger garlic paste – 1 tsp
Tomato – ½ cup, chopped
Turmeric powder – ½ tsp
Red chilli powder – 1 tsp
Coriander powder -1/2 tsp
Salt – to taste
Small prawns –3/4 cup, cleaned
Coriander leaves – 1 tbsp, finely chopped

Method:
1) Clean prawns. chop onion and tomato.
2) In a pan, heat gingelly oil.
3) Add mustard seeds, cumin seeds. Let it splutter.
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4) Add onion, green chilli and curry leaves.
5) Saute till the onion becomes soft and translucent.
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6) Add ginger garlic paste and saute for a minute.
7) Add tomato and continue sauteing till it becomes mushy.
8) Add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
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9) When the oil oozes out from the gravy, add cleaned prawn.
10) Cover and cook for few minutes.
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11) Prawn leaves out water while cooking. Remove the lid and gently mix well.
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12) Continue cooking the prawn without the lid till the oil oozes out from the gravy.
13) Once the gravy becomes thick or reached the desired consistency, turn the flame off.
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14) Garnish with coriander leaves.
15) Serve hot.

Serving Suggestion:
1) This prawn thokku goes well with the steamed rice for lunch.
2) Prawn thokku can be served as a side dish for idly or dosa for breakfast as well.
3) It goes well with chapathi/roti.
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Notes:
1) The red chilli powder I usedin this recipe is fiery hot and hence I added only 1 tsp. Adjust this according to your taste or as per the spicy level. Kashmiri chilli powder works well for this thokku.

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Easy Pressure Cooker Chicken Biryani

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I prefer to cook non-veg foods only when my cousins are at my home. Sometime before, my cousin cooked this biryani when she visited us and it seems to be her favorite and signature dish. I even posted couple of weekend meal plate pictures with this biryani in my Instagram page.

As It can be prepared in pressure cooker, it wont take much time to cook. The procedure appears to be very easy and I started making it quite often. It tasted delicious and the taste was consistent every time. Make sure to use the good quality biryani masala and rice for this biryani.
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Basic Information:
Preparation Time: 20 minutes
Cooking Times: 30 minutes
Serves: 4

The recipe video is available at Indian curry trail Youtube channel.

Ingredients:

Chicken – ½ kg
Rice – 2 and ½ cups
Ghee – 1 tbsp
Oil – 2 tbsp
Clove – 2
Green Cardamom – 2
Cinnamon Stick – 1 inch piece
Bay leaf – 1
Fennel Seeds – 1 tsp
Onion – 2 cups, sliced
Green Chillies - 5
Ginger garlic Paste – 2 tbsp
Tomato – 1 cup, chopped
Turmeric powder - ½ tsp
Biryani Masala – 2 and ½ tbsp
Red chilli powder – ½ tsp
Salt – to taste
Coriander Leaves – a handful
Mint Leaves – a handful
Water – 5 cups

Method:

1) Clean the chicken. Slice the onion and chop tomato.
2) In a pressure cooker, add oil and ghee.
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3) Add cloves, green cardamom, cinnamon stick, bay leaf, fennel seeds one by one. Let the spices splutter.
4) Add sliced onion. Saute till it becomes soft.
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5) Add slit green chillies.
6) Add ginger garlic paste and give a nice stir.
7) Add tomato and cook till it becomes mushy.
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8) Add turmeric powder, biryani masala and red chilli powder. Mix well.
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9) Cook in the low flame and let the oil separates from the gravy.
10) Add chicken pieces and give a stir so that the masala coats well with the chicken.
11) Add salt to taste.
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12) Now, the chicken releases the water and cook(no need to add water). Keep covered while the chicken is cooking.
13) Once the chicken is almost cooked, remove the lid and let it continue cooking till the gravy becomes thick and oil separates from it.
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14) Now, add rice and required water. I added 5 cups of water for 2 and 1/2 cup rice.
15) Add coriander and mint leaves.
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16) Gently mix well and Pressure cook it for 3 whistles.
17) Once the steam suppresses, remove the lid and fluff it off.
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18) Serve hot.

Serving Suggession:
1) Serve chicken biryani with any of your favorite raita. Please click here for the raita varieties available.
2) Chicken biryani can also be served with Eggplant gravy as a maincourse or for lunch.
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Notes:
1) Adjust the green chillies quantities according to its spicy level.
2) I used sona masuri rice. It can be replaced by seeraga samba rice or by basmati rice. Make sure to adjust the water quantity according to the rice you use. I use 1 cup water for 1 cup seeraga samba rice and 1 and 1/2 cup of water for 1 cup of basmati rice. Again, It varies according to the brand. so I suggest to follow the package instructions.
3) Biryani masala is the key ingredient and do not skip this.

Mango Salsa

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Fresh Mango Salsa is the recipe that I often make during the mango season. I often eat this as salad and sometimes enjoy it with Indian fried papad. This can also be served as a topping for masala papad. It tastes delicious.

Yesterday I made this as salad to go along with my Mexican theme lunchbox. It is one of the very easy recipes that needs only chopping time and anyone can enjoy it. As I ran out of  jalapeno, I used Indian green chillies for making this salad.
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Basic Information:

Preparation Time: 10 minutes
Idle Time: 10 minutes
Makes: 1 and 1/2 cup

The video recipe is available at Indian Curry Trail Youtube Channel.
Ingredients:

Ripe Mango -1 cup, chopped
Red onion – 1/4 cup
Capsicum – 1/4 cup , any colour
Coriander leaves – 2 tablespoon, finely chopped
Green Chillie – 2, chopped
Salt – a pinch
Juice from half lemon

Method:

1. Choose the firm but ripe mango for making this salsa. Cut the mango into cubes. Chop the onion and capsicum finely. Finely chop the coriander leaves and green chillie.
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2. Mix everything into a bowl.
3. Add salt to taste.
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4. Squeeze the juice from half lemon.
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5. Keep covered for 10 minutes and Serve with papad.

Serving Suggestions:

1) Mango salsa can be served along with Indian papad or with tortilla chips or tacos.
2) It can be served along with any Mexican dish.
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Notes:

1) I used 2 Indian green chillies. If you are using Jalapeno peppers, adjust accordingly.

Sweet Potato Cutlet / Sarkaraivalli Kizhangu Cutlet

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It is been more than 7 years into the blogging.  Though I am not consistent here, I have been very actively posting recipes in other social media platforms like Facebook and Instagram. I find Instagram very handy as I deal with phone for taking pictures, editing and posting. As I carry the phone everywhere, I utilize almost all my spare time to write or post the pictures in Instagram. I do not wish to say this as an excuse for writing a blog post here. Instead I am trying to plan my work and try to do a blog post at least once in a week.

So, Starting my goal with a Sweet potato cutlet today which I prepared as an evening snack for my kid. This is a great appetizer and can be served as an after school snack for kids. I have added finely chopped vegetables into it so that kids can not trace it. It is one of the best ways of making the kids to eat vegetables. Now let's see the recipe.
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Basic Information:

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 12 Cutlets

Ingredients:

Sweet potato - 1 large
Carrot - 1/2 cup, grated
Onion - 1/4 cup, finely chopped
Beans - 7, finely chopped
Ginger - 1 teaspoon, grated
Garlic - 1 teaspoon, grated
Coriander leaves - 2 tablespoons, finely chopped
Turmeric powder - 1/4 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Chaat masala - 1/2 teaspoon
Salt - to taste
Wheat flour / Corn flour - 2 tablespoons
Breadcrumbs / Rava / Powdered Oats - 1/4 cup or As required
Oil - for frying

Method:

1) Wash and Pressure cook the Sweet potato for three whistles.
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2) Once the steam suppresses, peel the skin and mash well without any lumps.
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3) Add Carrot, onion, beans, ginger, garlic and coriander leaves. Mix well.
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4) Add turmeric powder, red chilli powder, coriander powder, chaat masala and salt.
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5) Mix well again. The mixture should be thick and you should make a patty out of it. If you are unable to make it, add a teaspoon(or as required) of rice flour.
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6) Take a big lemon size ball and pat it as a uniform cutlets.
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7) Mix wheat flour or corn flour in required water and dilute it. Spread the breadcrumbs or rava in a wide plate.
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8) Take one cutlet at a time coat it using wheat flour mixture and rub it using a breadcrums/rava. Repeat the steps for other cutlets.
9) Shallow or deep fry till both the sides cooked well.
10) Serve with your favorite dip.

Serving Suggestion:

1) Sweet potato cutlets are a great appetizer and It can be served in parties or in potluck.
2) It can be served as an after school snack for kids along with tomato ketchup or green chutney.
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Notes:

1) I use rava or powdered oats for coating the cutlet most of the time, instead of breadcrumbs.
2) You can also skip the wheat flour coating and breadcrumbs coating and directly shallow fry the cutlets and serve.
3) Adjust the spicy level according to the personal preference.

Ragi Vegetable Adai / Finger Millet Vegetable Adai

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Ragi Vegetable Adai is a healthy, tasty adai that can be eaten as a snack or as a breakfast/dinner option. It can be eaten as it is or served with spicy condiment. It is one of the best way to consume ragi to gain all the benefits of ragi.

The video recipe is given below. Please subscribe for more cooking videos from Indian Curry Trail you tube channel.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 3
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Ingredients:

Oil - 3 teaspoon + as required for frying adai
Mustard seeds - 1/2 teaspoon
Curry leaves - 1 tablespoon
Coriander leaves - 1 tablespoon
Green chilli - 2, finely chopped
Ginger - 1 teaspoon
Onion - 1/3 cup, finely chopped
Carrot - 1/4 cup, grated
Cabbage - 1/4 cup, shredded
Capsicum - 1/4 cup, finely chopped
Ragi flour / Finger millet flour / Kelvaragu Maavu - 1 and 1/2 cup
Salt - to taste
Water - as required to make the dough

Method:

1) Heat 3 teaspoons of oil in a wide pan.
2) Splutter Mustard seeds.
3) Add curry leaves, coriander leaves, green chillie and ginger. Saute it for a minute.
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4) Add onion and saute till it becomes translucent.
5) Add carrot, cabbage, capsicum. Stir well and cook till the vegetables become soft.
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6) Once the vegetable are cooked well, turn the flame off and cool down this mixture.
7) Once the vegetable is cooled down, add the ragi flour and salt to taste to the same pan.
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8) Add required water and make a soft, little loose dough.
9) Pinch a tennis size ball and place it over the banana leaf. Instead of Banana leaf, damp cloth or butter paper can be used.
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10) Pat the dough using the wet hand and make adai with uniform thickness.
11) Transfer it to the dosa pan/hot griddle. Smear the oil over the adai. Pour oil to the edges of adai if required.
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12) Turn or Flip it to cook the other side of the adai.
13) Repeat the steps 9 to 12 with rest of the dough.

Serving Suggestion:

Serve Ragi Vegetable Adai with Spicy tomato chutney for the breakfast or for dinner.
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Notes:

1) Vegetables can be customized according to personal preference. Make sure to chop it finely.
2) Traditionally, the ragi adai is pat over the hot griddle. If you find it difficult to handle hot pan, you can use banana leaf or damp cloth or butter paper for patting the adai.
3) It stays good when served hot.

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