Prawns In Green Spice Paste Hara Masala Food

PRAWNS IN GREEN SPICE PASTE (HARA MASALA)

Steps:

• Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
• In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
• On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
• Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
• Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
• Serve with paratha or rice!

CHICKEN IN GREEN MASALA SAUCE

Steps:

• Place the apple, 3 tbsp of coriander, mint, yogurt, ricotta, chillies, scallions, salt, sugar, garlic, and ginger in a food processer and process for 1 minute. Scrape around the outside of the bowl and process for a few seconds more.
• Heat the oil in a wok or a large pan, pour the yogurt mixture and cook gently over low heat for about 2 minutes.
• Add the chicken pieces and stir well to blend everything together. Cook over a medium-low heat for 12-15 minutes or until the chicken is fully cooked.
• Sprinkle the raisins and remaining cilatro over the chicken. Plate and serve.

PARSEE ALPACA & POTATO CURRY MASALA

Steps:

• Coat the meat in the coating mix (last two ingredients).
• In a saucepan melt the ghee.
• Add the onions, garlic, ginger and carrots and fry until golden brown.
• Add the Parsee Chicken and Potato Curry Masala and cook until aromatic, approximately 1 minute, stirring well.
• Add the Alpacca to the pan cooking on high heat until the meat is lightly browned. Then add the paneer.
• Add the coconut cream, tomatoes and salt to the pan and bring to the boil and simmer covered until the meat is tender.
• Reduce the liquid by simmering with the lid off until the desired consistency is reached.
• Slice and fry the potato slices, then garnish the curry with them and serve on rice.

THAI GREEN MASALA PASTE (TAAZA MASALA)

Steps:

• Soak fenugreek seeds in water overnight; they will swell and develop a jelly-like coating.
• Measure 1 teaspoon of soaked seeds and put into blender jar.
• Add garlic, ginger, mind, cilantro/coriander and vinegar.
• Blend on high speed until very smooth.
• Mix in salt and ground spices.
• In small sauce pan heat oils until very hot.
• Add in blended mixture and bring to a boil.
• Remove from heat and allow to cool.
• Once cooled pour into a clean jar with lid.
• Oil should cover the top of the herbs, if not, heat additional oil and add to the jar.
• Store in the refrigerator.

CAULIFLOWER IN GREEN MASALA

Steps:

• Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
• This will give you the'green masala'.
• Heat oil in a non-stick skillet.
• Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
• Add tomatoes to the masala.
• Mix in salt, turmeric powder and the garam masala.
• Mix in cauliflower florets and coat well with the masala paste.
• Cover the skillet.
• Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.