ShobisKitchen

Shrimp or prawns are one of those sea foods, that get cooked within minutes. The more you cook shrimp it becomes rubbery and harder to chew. A tip to cook shrimp nicely is to cook it on high flame for just 2-3 minutes in case of any curry or gravy and 2 minutes on each side in case of shallow fry with any cooking oil. Needless to say capsicum gives a unique flavour to the recipe altogether. Be it kothu barotta (crushed barotta), kabobs in skewers, sambar, curry etc., Today i tried a different variety of shrimp masala as compared to my regular shallow fried shrimps. It's the capsicum shrimp masala. I will walk you through the steps of making the dish with pictures. While there are a plenty of options to eat the shrimp masala with, i prefer rice and dosa. Other options could be roti, naan, jeera rice, idly, poori and the list goes on. Ingredients: 10-11 jumbo shrimps, thoroughly cleaned 10 squared pieces of capsicum, any color - I have chosen red 2 ...

Okra Buttermilk gravy/Okra Mor kuzhambu is a vegetarian gravy predominantly prepared in southern parts of India. Buttermilk (diluted yogurt/curd) is called as "mor" in Tamil and this gravy prepared with ground spices along with buttermilk. Not to mention, any watery vegetable(that has more water content) like squash, pumpkin, chayote squash, ridge gourd, cucumber could be used instead of okra/bhindi. A variation to this recipe is bonda mor kuzhambu, which is nothing but the black gram fritters dunked in typical mor kuzhambu. You can check the link here to see how to make bonda. This recipe takes quite lesser time as compared to sambar or any kuzhambu recipes. Let's see how to prepare okra buttermilk gravy. Ingredients: 1 large dried red chilli 3 tsp grated coocunut 1 tsp cumin seeds 1 tsp urad dhal (split black gram) 2 tsp bengal gram / channa dhal salt to taste 1 cup of beaten curd or European yogurt (it's in beaten form with no lumps or thick form) 1/...

Burfi is any sweet dish presented in condensed form. We have about 5 coconut trees at my mom's place and i totally love the fresh tender coconut water from these trees especially during summer holidays. I can easily gulp 2 medium sized tender coconut water at one go. However we had one tree out of five, bearing a extremely large sized tender coconuts. Ofcourse, it has a lot of water in it and at the same time it's so sweet too. Talking about these stories takes me back to my child hood days and makes me stay in that moment. Every coconut tree is unique in our garden. One of them bears orangish tender coconuts and is considered the sweetest of all available coconuts (or as against the green ones). We also get tender coconuts from the market but they might not be fresh from the garden. There are lot of stories and steps involved in bringing a coconut(or any vegetable/fruit for that matter) from the farm land and all the way to the market place where end customers like you and...

With cottage cheese/Paneer , there are a wide variety of side dishes one can prepare. Palak (spinach) paneer is one such variety, i always make an effort to cook at home. Not because, it is so healthy but also it is yummy :). Spinach usually is not a favourite among my family members. So i indulge myself in such dishes where spinach flavour is subsidised by adding other spices like garam masala, ginger-garlic, green chillies and ofcourse paneer. Here is the look at the dish i prepared for yesterday's dinner, we had it with chappati . The Palak paneer recipe i'm gonna share with you all is little bit creamy and thick - made out of cashew paste and also fresh cream. Our family likes it that way. If you are vegan, you can ommit fresh cream and add little more of cashew paste. Other way to cook this palak paneer is to avoid the cashew paste altogether and just add cream towards the end. It is advisable to use home made paneer, as it stays fresh and spongy unlike the store...