Shrimp Curry (Raju Maushi's recipe)

Ingredients

1) 1/2 lb. Shrimp
2) 1/2 tomato
3) 1/2 oninon (chopped really fine)
4) Ginger-garlic paste
5) Sunday Masala
6) Chilli powder
7) Turmeric
8) Green chillies (chopped really fine)

Peel and wash the shrimp. Marinade it with ginger garlic paste, salt, turmeric powder (1/2 tsp), chiili powder and Sunday Masala. Marinade this about half an hour. Now heat two tsp of oil in the cooking pan and put little jeera (cumeen seeds) , Mustard seeds and chillies. When these start spurting add onion, corianader leaves and little bit of more ginger garlic paste. Now suate the mixture until the onions are golden brown. Now add the shrimp, coconut milk and little bit of amsul. Steam until all of the masala blends in and refrigerate after cooling.

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Sabudana khicadi

Ingredients

1) Tapioca (Sabudana)
2) Olive oil
3) Grounded Peanuts
4) Ginger
5) Green chillies
6) Potatoes
7) Lemon juice
8) Cummin seeds

Soak the tapioca for about 1/2 hour to an hour until it becomes soft. After this mix it along with grounded peanuts and lemon juice. Now in a pan heat some olive oil and add cummin seeds to it. Once the cummin seeds start sputtering add cut green chillies and potatoes. Fry until the potatoes become tender. Now add the tapioca to it and stir the mixture until the tapioca does not stick to the base of the pan. You sabudana khicadi is now ready!!!

Pepper Cauliflower

Ingredients

1) Chopped Cauliflower
2) Amul Butter (This an Indian brand of salted butter)
3) Pepper
4) Cummin seeds
5) Mustard seeds
6) Turmeric powder
7) Salt

Heat butter in a frying pan and added cummin seeds and mustard seeds to it. Once these start spurtting add the chopped cauliflower and turmeric powder. Now add some water and cover the pan. Cook until the cauliflower softens.

Khichadi

Ingredients

1) Rice
2) Udat Dal
3) Onions
4) Tomatoes
5) Turmeric powder
6) Cumeen seeds
7) Mustard seeds
8) Olive oil
9) Garam Masala
10) Curry leaves
11) Chillies

Heat olive oil in a pressure cooker and add mustard and cumeen seeds to it. Once these start spurting add cut onions, chillies and curry leaves. Fry these until the onions turn golden brown. After this add rice, udat dal, turmeric powder,garam masala and tomatoes. Heat the mixture for 3 to 4 minutes. Now add appropriate amount of water and cover the pressure cooker. Cook until 3 whistles.

Egg Bhurji

Ingredients

1) Eggs
2) Onions
3) Tomato
4) Cumeen seeds
5) Mustard seeds
6) Green chillies/ Red chilly powder
7) Olive oil
8) Chicken Masala
9) Salt

Heat oil in a frying pan and add cumeen and mustards seeds to it. Once these start spurting add onions and green chillies / red chilly powder. Fry the onions until they turn golden brown. Now beat the eggs in a bowl and add it to the fried onions. Add tomatoes, chicken masala and salt to the mixture. Using a spatula stir the mixture until the eggs get scrambled well.

Tadka Dal

Ingredients

1) Tur daal
2) Dry red chillies
3) Olive oil
4) Cut garlic
5) Cumeen seeds
6) Mustard seeds
7) Hing
8) Curry leaves

Cook the tur dal using a pressure cooker. After that heat some olive oil in a deep pan, add mustard and cumeen seeds to it. Once these start spurting add hing, dry red chillies, cut garlic and curry leaves. Once the garlic gets fried add this mixture to the cooked dal. Add some more water to the dal and cook for about 10 minutes.

Potato Sabji (Courtesy: Vishal Shanbag)

Ingredients
1) Diced Potatoes (tinned)
2) Olive oil
3) Cummen seeds
4) Mustard seeds
5) Garam Masala
6) Red chillies
7) Salt

Heat the olive oil in a pan, when heated add cumeen seeds, mustard seeds and red chillies. When these start spluttering, add the diced potatoes, garam masala and salt (as per taste). Now heat the mixture for about 10 minutes and your potato sabji will be ready. Hardly takes 15 minutes to make.