CHETTINADU PRAWN CURRY

required:oil-1&1/2 tbsp,cinnamon-1" piece,cloves-3,star anise-1,curry leaves-1 sprig,onion-1 big finely chopped,ginger&garlic paste-1/2 tbsp,turmeric pd-1/4 th tsp,tomato-1 big diced,prawns-1 lb or 1/2 kg,salt-according to taste,water-2 cups,red chilli pd-1 tsp,coriander-few leaves chopped

for chettinadu masala:coconut-1 tbsp,khuskhus-1 tsp,roasted chanadal-2 tsp,cashews-2,garlic cloves-9,saunf-1 heaped tsp,cumin seeds-1 heaped tsp,small onions or small onions-7,pepper corns-2 heaped tsp,coriander seeds-1 heaped tsp

method
for preparing the paste:take little oil in a pan and fry peppercorns,cumin seeds,saunf,coriander seeds,garlic,onion,cashews,khus khus,chanadal,coconut one after the other until they slightly change colour.grind to a smooth paste.
for curry:take a pan and heat the oil.tip in cinnamon,cloves,star anise,curry leaves,onion one after the 
other and fry until the onion is light golden in colour.tip in turmeric pd,ginger&garlic paste and fry until the raw smell is gone.add the tomato and fry for a min.add the prawns,salt,red chilli pd and mix well.after a min add water,prepared paste  and cook covered on a medium to high flame until the oil appears on the surface.sprinkle some coriander.

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ALOO CAPSICUM

required:potato-1/2 kg,capsicum or green bell pepper-1 big diced,garlic chilli pd-1 tsp,salt-according to taste,ginger-2 tsp finely chopped,mustard seeds-1 tsp,uraddal-1 tsp,curry leaves-1 sprig,turmeric pd-14 th tsp,oil-1&1/2 tbsp
method
boil the poatoes in a pressure cooker for a whistle.drain them when the pressure goes down.peel and crumble them while warm.heat a pan with oil and tip in mustard seeds.when they pop; tip in uraddal,curry leaves.when the dal changes colour add ginger,turmeric pd.add the boiled potatoes when the raw smell of ginger is gone.fry for sometime on a medium or high flame until the potatoes are light golden.now add capsicum and mix well.when the capsicum still green;tip in salt,garlic chilli pd.mix well and turn off.

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