Foodie Delights

  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium sized, ground Ginger-garlic paste - 2 tsp, fresh ground Curd - 1/4 cup Red chilli powder - 2 tsp Coriander

Craving for some Crisp, Spicy Prawn Kabab's?  They are just too irresistible.  Here we go with a quick kabab recipe which is not just quick but very easy too. Ingredients   Prawn - Medium sized, deshelled and deveined - 300g Garlic paste (coarse) - 2 tsp Red chilli powder - 2-3 tsp Black pepper powder - 1 tsp Lemon juice - 1 lemon Salt Cornflour - 2 tbsp. Oil for deep frying For Garnish - Sliced chilli, lemon wedges and onion rings Method :   Wash and drain the prawns. Add salt, garlic paste, red chilli powder Add lemon juice and mix well Set aside in a refrigerator for 1 hour. Mix black pepper, salt and cornflour Add the mixture to the marinated prawns Deep fry until crisp Serve hot with lemon wedges, chilli and onion rings .