Prawn Pickle or Balchao

1/4 kg Kashmiri chillies
1 pod garlic
1 tbs. cumin powder (jeera)
1 tsp. turmeric powder
2 inch. piece ginger
3/4 inch ball of tamarind
500 ml. brown cooking vinegar (kalvert's)
2 tbs. sugar

3 onions mince
1 kg. prawns cleaned

Method: Grind all the ingredients except onions and prawns to smooth paste (masala) consistency. Fry onion in oil and keep aside. Fry prawns in oil and keep aside. Saute 4 tbs. of ground masala and add prawns and onions. Add 250 ml. vinegar. Add more if wanted of each of the ingredients. Mix and done!

Serve: Dal and rice with prawn pickle as side dish or prawn pickle with chapati.

Green Chutney For Sandwiches/Barbecues

3/4 cup freshly grated coconut
1/2 inch dia. ball of tamarind
6 garlic flakes
1/2 inch ginger 
4-6 green chillies
coriander bunch
1/2 tsp. salt
1/4 tsp. sugar

Grind all of the above by pouring in about 4 tbs. water or till you get a smooth consistency. 

Spread on sandwiches with cheese, butter. You could add freshly cut tomatoes, cucumbers, jalapenos and bell peppers.  

Crab Curry

Lightly roast a half cup of grated coconut in a pan

Grind coconut and a 1/2 inch ball of tamarind into a thin paste

In a pan, add oil and lightly saute one tbs. bottle masala. Add coconut and tamrind mix and water. Add crabs and allow to cook.

Serve with plain rice. 

Beef Pepper Gravy

This is one of my favourtie dishes that my Mama cooks.

6 garlic flakes

2 tbs. pepper powder
1/4 tsp. turmeric powder
1/2 tsp. cumin seeds (jeera) powder
1 large potato

1 small potato
1/2 kg beef

Cut beef into pieces (preferably thin slices) and cook in pressure cooker with salt, 1 cup water and one small potato until about 4 whistles or 15 to 20 minutes.  

In a pan, pour 2 tbs. oil and fry garlic paste lightly and add pepper, turmeric and jeera powder. Add boiled meat and left over water. Mash boiled potato to make the gravy thick. Add slicked potato to the gravy. Cook for 5 to 10 minutes.

Serve with plain rice.