Jheenga jaandar

Recipe Method:

1. Peel prawn, butterfly, leave on tails.
2. In a bowl, mix marinade of olive oil, lemon juice, hot sauce, and parsley.
3. Marinate prawn 1 hour at room temperature (or up to 24 hours in refrigerator)
4. Remove prawn from marinade.
5. In another bowl, mix cup olive oil and next 8 ingredients; stuff prawn. Place prawn on broiler pan and broil until browned, about 4 minutes. Reserve to add to kadhi.

Method:

1. Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well. Make a paste of ginger, chillies, cinnamon and corainder leaves.
2. Boil the curd mixture on slow heat and stir constinuosly.
3. Add the ground paste, and boil again.
4. Add prepared prawns.
5. Heat oil in a pan, add all seasonings. Fry until they splutter.
6. Pour this seasonings over guajarati kadhi.
7. Garnish with corainder leaves and serve hot with rice.
8. Ingredients for Kadambuttu (Coorgi Rice Balls)
9. 250gms fine rice flour
10. 750ml hot water
11. ½ teaspoon salt
12. ¼ teaspoon sugar

Method of cooking Kadambuttu

1. Wash rice flour and mix with the measured hot water.
2. Add salt and water, stir with a wooden spoon.
3. Continue to stir all the time till the mixture resembles a soft dough.
4. Spoon out a little of the dough on a plate.
5. In a small bowl of water add 2 drops of oil.
6. Dip finger into this mixture and rub onto both palms.
7. Take approximately 1 tablespoon of the hot dough and roll into a
8. smooth round ball.
9. Do the same with the rest of the dough.
10. Place the Kadambuttus in a vessel and cover with muslin cloth and
11. steam for 20-25 minutes.
12. Sambal Oelek

Method

1. Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle. While processing gradually add the vinegar.
2. Place the pureed mixture into a saucepan and bring to a boil.
3. Reduce the heat and simmer for 3 minutes.
4. Add the sugar and stir until dissolved.
5. Add the salt and lime zest.
6. Remove from the heat, cool and bottle in sterilised jars