Chilly Butter prawns...my very own creation...you could call it another of my Signature dishes....not just looks yummy but is truly lip smacking.... Do not go by the fiery red color...its not as hot/spicy as it looks... the butter complements the spice to such an extent...that you are left wishing there were more prawns in your plate....I promise you a truly out of this world experience... Any type of prawns will do...but I always prefer fresh white medium prawns...but you could use Tiger prawns or Scampi fresh or frozen...whatever you like... Serve this with any type of Bread (Indian or English), you will love it....
'Puliogare' is simple "tamarind rice".... Its a south Indian delicacy and a meal in itself... The easiest way to make "Puliyogare" is to make the "gojju" or paste before hand and store in the refrigerator and use it whenever required.
Coorg is like 2nd home for me...two of my close friends are from coorg... we drive to Coorg every year... I love everything about Coorg, the weather, the hospitality of the folks there and most of all the food. Love the cuisine especially the non-vegetarian. During my last trip to coorg I learnt to make the famous "Pandi curry" or Coorgi prok curry.
Chilly fried crab sticks, a starter which I have eaten abroad and loved it but never really ate anywhere in India. Recently I found frozen crab sticks (brand Gadre') in one of the supermarkets in Bangalore, and I bought them. Made this simple lip smacking Chilly fried crab sticks....and we loved it... serve it with my modified version of chilly sauce and am sure you will love it too.
A very easy side-dish or starter I made recently from baby potatoes. My daughter loves baby potatoes in any form, so thought of making this, a bit of an experiment which tasted really yummy ....
"Tharu bhuthai" is a tulu word which means "baby sardines". Sardines are normally a bit more fishy in smell compared to other sea fish, but baby sardines are an exception to this... Normally available in the months of Nov Dec Jan in Mangalore and surrounding areas, but now some restaurants around Mangalore have their own fish farms where they rear these sardines thru the year... These sardines when deep fried with our traditionall konkani masala...are really yummy to taste.. the perfect starter for a fishy food party... Easy to make....and delicious...
Yakhni is a traditional Kashmiri dish. Yakhni means 'prepared in curds'. This curry is made from mutton but you could use chicken too instead.A mouth watering dish and goes perfectly well with steaming white rice.I learnt this dish from my Kashmiri friend....and its really easy to make.Try making it and am sure you will love it....
