schezwan sauce

1 cup whole red chillies (kashmiri) , loosely packed
1 tbsp chopped ginger
1 tbsp chopped garlic 1 tbsp
1 tbsp chopped green chillies 1 tbsp
4 tbsp chopped onion
1 tbsp chopped celery stalks
2 star anise ( crushed)
1 tsp red chilli pwd
1 cup tomato ketchup
1 tbsp soy sauce
1 tbsp chilli sauce
1 tbsp vinegar
1 tsp salt
1 tbsp sugar
ajinomoto a pinch
2 drops red color
1 pinch white pepper pwd
1/2 cup oil
Directions
Boil the red chillies in water for one minute, grind it to a rough paste
In a pan, put oil, add ginger, garlic, green chillies, onions, celery stalks, star anise and saute until onions are just translucent,
Add the chilli paste which you have grinded, saute for one minute
Add the rest of the ingredients and bring to boil
Simmer for 5 minutes and the sauce is ready
It can be stored like a pickle for a month

ragi mudde

For Avarekaalina saaru

Ingredients

Avarekai – 1/2 cup(Tender seeds)
Potato – 1 medium size
Tomato – 1 small
Onion – 1 small
Sambhar powder – 2 teaspoons
Grated coconut – 1 table spoon
Tamarind – 1 inch
Turmeric powder – 1/4 teaspoon
Hing – 1 pinch
Oil – 1 table spoon
Salt to taste
Method

Cut potato into small cubes. Wash avarekai and potato.
Heat oil in a heavy bottomed pan, add the potato and avarekai.
Add hing and turmeric and saute on a medium flame.
Grind all other ingredients together in to a smooth paste. Add to the vegetables.
Add 1/2 cup water and close and cook on a low flame till the vegetables are soft.
Tastes good with all kinds of rotis and chapathis also.


For ragi mudde

Ingredients

Ragi flour – 1/2 cup
Water – 1 cup
Salt – 1 pinch
Method

In a heavy bottomed pan boil water on a medium flame. Add salt and 1 teaspoon ragi flour.
Allow to boil for a while and add remaining flour and leave for 1 minute on low flame. Do not stir.
Now stir the contents with the back of a laddle and mix well and let it cook for a while. The mixture will look crumbled.
Put off the flame and Knead to a ball when still hot. Serve hot with Avarekaalina saaru.

Shrimp vindaloo

Shrimp - 1 lb
Onion - 1 1/2 nos
(chopped fine)
Tomatoes(small) - 3 nos
(chopped)
Ginger - 2 inch piece
Garlic pods - 6 nos
Cloves(Grambu) - 6 nos
Cinnamon(Karugapatta) - 2 pieces of 1" each
Cardamom(Elakka) - 3 nos
Mustard seeds - 1 tsp
Cumin seeds(Jeerakam) - 1 tsp
Coriander powder - 1 tsp heaped
Chilli powder - 1 tsp
Tumeric powder - 1/2 tsp
Pepper powder - 1 tsp
Green chillies - 2 nos
Raisins - 2 tbsp
Vinegar - about 1/2 cup
Curry leaves
Salt - As reqd
Oil for frying
Coriander leaves/Mint leaves for garnishing

Preparation Method of Shrimp Vindaloo Recipe

1)Clean shrimp and drain all the water and keep aside.

2)Grind together cloves, cinnamon, cardamon, mustard seeds, cumin seeds, coriander powder, chilli powder, turmeric powder, pepper powder, garlic and ginger.

3)Marinate the shrimps with the above mixture.

4)Heat oil and and fry onions along with curry leaves and green chillies.

5)After onions turn light brown, add the marinated shrimp and mix well for 10 mins.

6)Add tomatoes and salt. Keep stirring for sometime.

7)Add vinegar and some water and mix well.

8)Add the raisins and cook till done.

9)Taste for salt.

10)Garnish with coriander leaves and mint leaves.