Prawns-drumstick-mango curry (ചെമ്മീന്‍-മുരിങ്ങക്ക-മാങ്ങ കറി)

Ingredients:

1. Shrimp/Prawns (ചെമ്മീന്‍)-20-25 nos, medium
2. Drumstick- 2-3, cut into 3" pieces
3. Raw mango- 1 small or 1/2 of a big one
4. Green chilly-3-4, sliced lengthwise
5. Ginger -1 cm piece, finely sliced
6. Garlic-1 clove, finely sliced
7. Curry leaves- few
8. Turmeric powder-1/2 tsp

For grinding:
Grated coconut-3/4 cup
Coriander powder-1 tsp
Shallots-2

For seasoning:
Mustard seeds-1/2 tsp
Shallots-2-3, finely sliced
Dry red chilly-1
Curry leaves-few
Oil


Method:
Remove the thick skin of mango and cut into medium pieces.
Clean prawns/shrimp and keep aside.
Combine the ingredients 2-8 with 1 cup of water and cook covered. Add shrimp, salt and cook until the shrimp is ready. Meanwhile grind the ingredients listed in 1/2 cup of water to a fine paste. Simmer the flame and mix this coconut paste with shrimp-mango-drumstick mixture. Warm slowly until the raw smell of coconut is gone. Check the consistency of the curry (If it is thick add 1/2 cup of thin coconut milk). Finally for seasoning heat oil in another pan, splutter mustards, add curry leaves followed by shallots, dry red chilly and add this over the curry. Serve the curry with rice.

Tips:
Adjust the amount of mango depending on its sourness
You can grind  two more green chillies to make the curry more spicy

Mango-Carrot pickle

Mango pickles are so special that they make you drool..... This recipe is a combination of tangy mangoes and crunchy carrots for a mouthwatering pickle.
Receipe courtesy: my mother

Ingredients:
Raw Mango-1, medium sized
Carrots-4-5
Green chilly-10
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Vinegar-1 tbsp
Salt
Any vegetable oil- 1 tbsp


Method:

1.  Remove the thick skin of mango and clean carrots.Cut both of them into equally sized long and thin strips. Slice ginger and garlic. Chop each green chilly into two.
2. Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger and saute for 2 min. Afterwards add garlic, green chillies and carrots. Saute until the carrots are slightly soft (make sure carrots are still crunchy inside). Add turmeric powder, a pinch of asafoetida, salt and vinegar. Now simmer the flame and add mangoes. Stir for 2-3 minutes and turn off the flame. 

Since the shelf life of the pickle is too low even though after refrigeration, consume it within 1-2 weeks.

Fried Corns

 It has been long since I posted some recipes to third kitchen. I was caught up with some stuff for my degree requirement and moreover not ready to get away from my indolence. 
Any way  finally I did give an attempt to crack that shell..... starting with a very easy "gap filler"--pan fried whole corns ..Yumm..

Ingredients and method:
Whole corns-2
Butter- melted -2 tsp
Salt
Lemon and Pepper powder-for sprinkling

Melt butter in a pan and fry the whole corns and sprinkle some salt. You can either swirl  the pan or turn the corns using a fork until all sides of the corn are light golden brown.
Stick in a pair of corn forks and serve by sprinkling with lemon-pepper powder (You can use any condiments/flavorings like garlic ,honey , paprika, according to your taste)

Enjoy!