Dry Prawns Chutney

Ingredients :

3/4 cup dry Prawns
1/2 cup of dessicated or fresh coconut
2 dry red chillies
2 green chillies
1 " pc of ginger
3 flakes of garlic
1 lemon size ball of tamarind
2 big onions chopped finely
2 tbsp oil
1/4 tsp salt


Dry roast the prawns on slow flame in a frying pan till nice aroma emits, pound it coarsely. Keep it aside.



In a dry grinder grind the dry chillies, green chillies, garlic & tamarind to a nice coarse mixture.



Take 2 tbsp oil in a pan, heat the oil, add chopped onions and brown them.




Add the coconut and let it brown. Now add the coarse ground spice mixture.



Add the pounded roasted shrimps. Add salt to taste. Mix well.



Serve with plain rice & dal or tomato saar or simply with Congee. I don't like Congeee. When I was little I would always fight with mum or Mai and sleep hungry. Adrian , Sabu and me we all 3 don't like it so i'm glad I don't have to make Congee ever.

Rava Idli with Coconut Chutney

Rava Idli is a variation of the popular South Indian breakfast which is made with Rava /semolina. It is a speciality of the state of Karnataka in India and many popular restaurant chains.

It is a very healthy breakfast packed with flavours.



1 cup semolina (rava)
1 cup yogurt
1 1/2 tbsp oil
1/4 tsp mustard seeds
1 tsp curry leaves chopped
1/2 tsp grated ginger optional
1 green chilly chopped finely
1 tsp salt
1/2 cup water + little more about 2 tbsp
vegetables 2 tbsp finely chopped or grated, 2 tbsp green peas
1 tsp Eno

2 cups of water for the idly pan
1 tbsp oil to apply on idly moulds

Heat oil add mustard seeds. Add the curry leaves and ginger. Separately roast the semolina till it gets light golden colour. Remove from heat, transfer into a bowl and add salt. When semolina cools a bit add the yogurt and mix. Add water and make a smooth batter. Leave aside for about 10 minutes covered. Add grated or chopped vegetables to the mixture. The batter should be thick pourable consistency, don't add too much water. Usually semolina absorbs water so you might have to add a little more than 1/2 cup of water.

Heat a Idli steamer pouring 2 cups of water on medium heat. simultaneously grease the molds (small cupcake foil or small steel bowls)

Add Eno to the batter, mix well till you see the fizz.

Spoon mixture into greased moulds. Make sure the batter is 1/2 filled into the moulds as it will rise.

When the water is boiling in the steamer carefully arrange the molds with the batter and cover with the tight lid and steam on medium high heat for 15-20 minutes. Check if done by inserting a skewer in the middle and if it comes out clean it is done. Put off the flame and leave it for 2 minutes.

Carefully unmould the idli's.



Serve it with coconut or tomato chutney.


Ingredients for COCONUT CHUTNEY

3/4 cup of freshly grated coconut
1 green chilly
1/2 inch grated ginger
small ball of tamarind
1/2 tsp salt
1/4 cup of water

For seasoning
few curry leaves
1/2 tsp mustard
1/2 tsp urad dal
1 1/2 tbsp oil

Grind all the above ingredients to a fine paste with water.
Heat oil in a pan. add urad dal, mustard seeds. Let it splutter.
Now add the curry leaves.
Pour the seasoning over the chutney.



Tomato Chutney

2 tomatoes chopped roughly
1/4 tsp hing (aesofotida)
2 tsp oil
1 red chilli
1/2 tsp salt

For seasoning
few curry leaves
1/2 tsp mustard
1/2 tsp urad dal
1 1/2 tbsp oil

Heat a pan, add 2 oil. Once the oil is hot add the chilli, fry for few seconds then add the chopped tomatoes and fry for another 2-3 minutes. Add the hing. Put off the flame. Cool the mixture and then grind it to a fine paste.

Heat oil in a pan. add urad dal, mustard seeds. Let it splutter.
Now add the curry leaves.
Pour the seasoning over the chutney.

Serve it with Rava Idli.