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    Prawns In Green Curry | Spinach Prawn Curry | Prawn Green Curry With Paneer Roti | Guest Post By Usha


    Hello friends, today we have a guest who will be sharing her two delicious recipes with us. Let me introduce you to, our today's guest; Usha Rani who blogs at, Mahas Lovley Home and a mom of two adorable boys. I really wonder and ponder, about how she is able to blog regularly, even with kids around. Not one, but two spirited boys!! I must appreciate her passion for blogging and cooking. You can find some yummy recipes on her space that will make you hungry. Do visit her space to know more about her and her recipes. As far as, I know, Usha is an innocent person, a loving & caring wife, a wonderful mom and a good friend too. So much to say, but I do not want to keep you waiting further more. Lets check out what she has to share here with us. A finger-licking Prawn green curry and Tasty Paneer roti, a fabulous combo for sure!! Thank you Usha for voluntarily offering a guest post and am really happy to have you on my space. 


    NOW OVER TO USHA.....

    I am excited and feeling wonderful on my first guest post of  "A DAY IN YOUR BLOG" party. I am glad to share this with Divya's Youtoocancook blog. Divya is a gorgeous looking friendly girl, a pink lover and a pet animal lover too. I love her Pictures very much. When I requested about sharing post in blog, she accepted very quickly. Heartfelt thanks Divya Pramil for accepting my request and I hope you liked this Recipe.

    PRAWN GREEN CURRY



    INGREDIENTS 
    1. De-veined prawns- 18-20 medium size
    TO GRIND/GREEN PASTE
    1. Spinach - 1 bunch
    2. Cilantro - 1 bunch
    3. Mint leaves - 1/4 cup(loosely packed)
    4. Onion - 1
    5. Green chilli - 4
    6. Dry red chilli - 1 small
    7. Fresh coconut powder - 1/4 cup (Or freshly ground coconut) 
    8. Cardamoms - 3
    9. Cloves - 4
    10. Fennel seeds - 2 tsp
    {After blending I got 2 cups. But I used exactly 1 cup}

    TO MAKE GRAVY
    1. Tomato puree - 1/2 cup
    2. Tamarind paste - 1 tsp
    3. Red chili powder - 1/2 tsp (or less)
    4. Coriander powder - 1/2 tsp
    5. Garam masala - 1/2 tsp
    6. Turmeric powder - 1/2 tsp
    7. Black cumin - 1 tsp
    8. Bay leaf - 1
    9. Lemon juice - 1 small
    10. Tamarind paste - 1 tsp
    11. Salt - to taste
    12. Oil - 2 to 3 tsp

    PREPARATION METHOD 
    • Chop Onion, Spinach, Mint leaves and Cilantro finely. 
    • Grind the following into a fine paste and set aside. 
    (Green paste)
    Spinach-1 bunch small one
    Cilantro-1 bunch small one
    Mint leaves-1/4 cup(loosely packed)
    Onion -1
    Green chilli - 4
    Dry red chilli - 1 small
    Fresh coconut powder-1/4 cup (Or freshly ground coconut) 
    Cardamoms-3
    Cloves - 4
    Fennel seeds-2 tsp
    • Place pan on flame and pour oil, after it heats up saute black cumin, red chili and bay leaf. Saute well, then add the prepared green paste and mix well. 
    • After 2 minutes add tamarind paste and tomato puree, mix well. Cook for 3-4 minutes on medium flame. 
    • Now add salt, red chili powder, garam masala, turmeric and coriander powder. Cook for 5 minutes on high flame.
    • Now throw in the prawns and stir well. If the gravy looks thick add some water and mix well. 
    • Cook on medium flame for 5 minutes (or until the prawns gets cooked). Then remove from flame and squeeze lemon juice. 
    • Serve hot!!

    PANEER ROTI

    INGREDIENTS

    1. Wheat flour - 1 cup
    2. Soya flour - 1/4 cup
    3. Oats powder - 1/4 cup
    4. Home made paneer - 1/4 cup
    5. oil - 2 to 3 tsp
    6. salt - 1/2 tsp
    PREPARATION METHOD

    1. Mix all the ingredients together. 
    2. Pour some warm water and knead well to make a soft dough. 
    3. Set aside covered for 15 minutes. Then pinch balls out of it, smooth-en it well between your palms and roll into chapatis using a rolling pin. 
    4. Place a tawa on flame and toast the rotis on high flame. Flip sides and cook until you find brown spots on each side. Do not over cook them else they will become rubbery.  
    5. It may crumble while rolling and pan frying, so be careful. But it tastes so good. Believe me.

    Thank you my dear Divya sweety. You are a good friend to me. And I wish we continue our friendship stays like this forever!!
    Your's loving!!
    UshaRani.G

    ~~~~~~~~~~~~~~~~~~


    Thank you so much Usha for such a yummy guest post!! Wishing you many more years of successful blogging!! 
    Now over to you friends!! Do try these delicious recipes and do visit her space too!!


    16 comments:

    1. Lovely delicious recipe Usha :) and great for a guest post...

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    2. So sweet.thank u so much r sharing.happy while reading intro n ME- Innocent ..May be few ppl don1t agree dis If i say..hahahaha..

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    3. wow lovely yummy recipes...superb post girls Divya and Usha :)

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    4. This looks wonderful. Nice guest post Usha. Divya love your space very much. Nice collections.

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    5. That is such a yummy looking curry Usha I love shrimp.Paneer roti ! what a delicious combination.
      Thank you lovely ladies for bringing it for me ..

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    6. Lovely post.Nice presentation. Congrats Divya & Usha.

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    7. Nice post .I am sure this combo will be a hit .

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    8. Yum dishes usha,,thanks for sharing divya:)

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    9. curry turns healthy by adding greens. lovely curry.

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    10. Delicious curry for lovely paneer roti ...great recipe.. thank you for sharing....

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    11. wonderful guest Usha and u girls rock....

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    12. Delicious Paneer Roti...perfect with some spicy & tangy pickle or chutney...good one usha!

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    13. awesome guest post usha... and thank u for sharing it with us divya... :)

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