Kalakai pickle ( Karonda )

Kalakai is a small kind of berry grows on shrubs. In Hindi it is called as Karonda, in Tamil we call it as Kalakai, in Telugu, wakay okachettu and the botanical name is Carissa Carandas. They are very sour in taste and hence they are commonly used in pickle. Simple and easy to make, here is the recipe...








Ingredients


Kalakai - 3 cups
Gingelly Oil - 50 ml
Fenugreek Seeds - 1/4 tsp

Omelette Soup

Ingredients


Egg 1
Oil-1 tbsp
Vegeatable Stock-2 1/2 cups
Carrots - 1 large
Bok choy leaves - 2 shredded
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
Pepper powder - 1 tsp
Coriander leaves to garnish





Method


Beat the egg lightly in a bowl.




Heat oil in frying pan, pour in the egg and swirl the pan and cook over medium heat until it has set and underside is golden.




Slide the

Prawn and chickpeas Curry

Ingredients


Jumbo Prawns - 1/4 kg
Boiled Chickpeas - 150 gms
Onion - 1, chopped
Tomato puree - 3 tbsp
Chinese red wine vinegar - 2 tbsp
Dry red chilly - 6 nos
Cumin seeds - 1 tbsp
Coriander seeds - 1 tbsp
Garlic - 6 cloves
Coriander leaves - few
Oil - 2 tbsp
Salt to taste

Method


De shell, De vein the prawns and wash thoroughly.




Rub the prawns with salt and keep for 10 Min's