Prawn pepper fry

Ingredients:
Prawns - 1 kg
Onion - 3
Tomato- 2
Ginger Garlic Paste - 1tblspoon
Curry Leaves - a Handful
Pepper Corns(Crushed) - 2tablespoon
Dhania or coriander powder - 1tablespoon
Turmeric Powder - a pinch
Green Chillies - 2
Corriander Leaves - A handful
Salt - Required
Oil - 2tablespoon

Method:
1.De-vein and wash the prawns with lime juice,turmeric powder and seasalt.
2.In a pan,heat oil and saute onion till transparent.Add tomatoes,green chillies and ginger garlic paste and saute till tomatoes are done.
3.Add prawn and saute for a minute.Add required salt,coriander powder,turmeric powder and fry till raw smell goes away.Add required water to cook prawns.Close with a lid.
4.Once the prawns are done,and oil seperates add freshly crushed or ground peppercorns and fry for 2 mins.
5.Garnish with coriander leaves and serve hot with rice.

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Beetroot Halwa

Ingredients:
Beetroot - 2
Sugar - 1 cup
Cardamon powdered - 1teaspoon
Cashewnuts - Handful(fried in ghee)
Ghee - 1/2cup

Method:
1.Peel wash and chop the beetroot into 1cm pieces
2.Put it in a pressure pan,add little water and cook till it is fully cooked.(it should be easily mashable)
3.Cool it and grind it to fine paste.
4.In a heavy bottomed vessel ,add the beetroot paste and cook till it comes to a rolling boil.
5.Add sugar and keep on stirring in low flame till all water evaporates and the mixture leaves sides of the pan.
6.Remove from flame,Add 1/2 cup ghee,cardamon powder and fried cashewsand keep stirring for a while.
7.Serve hot or cold.

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Mochai Kuzhambu

Ingredients:
Mochai/Field Bean (Dried)- A handful.
Yam/Karunai kilangu - 6 to 7 dices.
Onion - 2
Tomato - 1

Puli/Tamarind - ball sized soaked in 1cup water.
Chilli Powder - 2tablespoon
Sambar powder - 1teaspoon
Salt - Required

For Seasoning:
Mustard - 1teaspoon
Pepper corns- 3 to 4
Fenugreek - 1/2 teaspoon
Vadagam - 1teaspoon
Curry Leaves - a handful
Garlic - 3 to 4
Oil - 3tablespoon

Method:
1. Soak Mochai/field bean overnight or 8hours.Wash it thoroughly and Cook Mochai/field bean in pressure pan for 3 whistles.
2..Heat Oil in a heavy bottom vessel.Season all the ingredients given in For Seasoning.
3..Add onion and saute till it turns transparent.Put in tomatoes and cleanly washed yam/kilangu pieces.
4..Add turmeric and saute till all comes together and sides leave oil.
5.Add chilli powder,sambhar powder and further cook till raw smell goes away.

6.Add salt and required water(u can use excess water frm cooked mochai.It adds taste).Cook till the yam is done.
7.Add cooked Mochai and tamarind water ,cook till oil seperates and becomes slightly thick.Serve Hot with rice.
Note:It tastes good when kept over night in room temperature and served hot.

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