Chemeen ellada

Chemeen ella adda recipe . Prawns are cooked in Coconut mixture and i have used red chilli masala as the main ingredient.

I am really losing the edge to write posts. Cooking clicking editting.. all fine but when it comes to writing about it ... thats the tough part now . I just keep writing the same subject over and over again ... i really wonder does anybody really read all this hard work ... 

For one thing i blog for this is one place i can come back to . So i keep my fingers cross and keep writing my heart here . Todays recipe is a real winner in as you guys might think its a real  time consuming recipe to follow... well for me its a NO ... i love oil free food and anything for such creation in my kitchen is a welcome . Do try it out soon. My family loves this as dinners too . So whenever we get fresh fish or prawns , there is no thinking twice.

The use of banana leaf in cooking brings in the flavours and the addas turn more moist . So if possible try to use them in the  cooking process.
I have cooked all in one steamer with the addas arranged apart from each other . 

Ingredients

Prawn masala 

• 2 cups prawns , cleaned and deveined
• 1/2 cup shallots, chopped
• 2 medium onions, chopped finely
• 1 tablespoon green chillies chopped finely 
• 1 teaspoon ginger crushed
• 1 tablespoon garlic crushed 
• 2 teaspoon Kashmiri red chilli powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon fennel powder
• Salt to taste
• Curry leaves ,a sprig
• 2 tablespoon coconut grind
• 2 tablespoon Coconut oil 
• 2 large banana leaf, with center stalk taken out
• Corriander leaves for garnish

For the rice addas 

• Two cups ponni rice / parboiled rice .
• 1 teaspoon fennel seeds 
• 1 teaspoon onion 
• 1/4 cup coconut grind 
• 3/4 cup rice flour ( or add till u get a smooth dough)
• Salt to taste 

Method 

Step 1

• First soak the rice in boiled water for 4 hours .
• (You can prepare the masala by this time)
• Grind the rice in very little water and last add the rest of the ingredients just before you finish the process of grinding .
•  The onions, fennel and the coconut needs to be just crushed along with the rice batter . The batter should be thicker than idli batter. If it becomes thin then u will be needing more of the rice flour to form a smooth dough.
• Now pour this thick batter into a mixing bowl. 
• Make a soft dough adding in  the rice flour . 

Step 2

•  Heat oil in a saucepan. 
• Fry the curry leaves 
•  Add the shallots and onions and stir for 2 minutes. 
• Add the ginger and garlic pastes, green chillies and saute for 2 minutes .
•  Add the masala powders and saute till fried. Finally add the prawns and cook till done .
• Add the coconut grind and toss and cook for another 5 minutes. 
• Now let the masala cool down .

 Step 3 

• Spread one ball of dough in the middle of your palm and then place the masala in the centre.  
• Close half way  through and press gently on the sides . It will look a half moon . Repeat with all .
• Place the banana leaves in the steamer filled half with boiling water .
• Place the addas and cook covered for 15 minutes or till the adda  dough is cooked 
•  It will harden on cooling . 
• Have them warm.  

Note .

Arrange 4 to 5  addas on the  banana leaves and you can keep them piled up in the steamer . 

Moist some coconut oil on the leaves . It will enhance the taste. 

Do comment after reading the post ..with love .😉

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