Masala Fried Prawns, Parsi Dabroti and Dry Garlic Chutney

Ingredients

• 1.5 cup rava (fine variety)
• 1 cup curd (full-fat, whisked)
• 1 cup sugar (granulated)
• 0.5 cup ghee (melted)
• 2 pcs eggs (large, at room temperature)
• 2 tbsp maida
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 1 tsp cardamom powder
• 0.25 tsp nutmeg powder (freshly grated if possible)
• 1 tbsp rose water
• 2 tbsp almonds (slivered, for topping)
• 2 tbsp cashews (chopped, for topping)

Instructions

1. 1

   Soak the Semolina

   • In a large mixing bowl, combine the rava (semolina), curd (yogurt), sugar, and melted ghee.
   • Mix well until everything is evenly combined. The mixture will be thick.
   • Cover the bowl and set it aside to soak for at least 1 hour. This step is crucial for a soft texture.
2. 2

   Prepare for Baking

   • Preheat your oven to 180°C (350°F).
   • Grease a 9x5 inch loaf pan with ghee or butter, then dust it lightly with maida (all-purpose flour). Tap out any excess flour.
3. 3

   Make the Batter

   • After the soaking time, add the eggs and rose water to the semolina mixture. Whisk well until fully incorporated.
   • In a separate small bowl, sift together the maida, baking powder, baking soda, salt, cardamom powder, and nutmeg powder.
   • Gently fold the dry ingredients into the wet semolina mixture. Mix only until you no longer see streaks of flour; do not overmix.
4. 4

Ingredients

• 1 cup garlic cloves (peeled)
• 1 cup dry coconut (grated or thinly sliced)
• 12 pcs kashmiri red chilies (stems removed)
• 0.25 cup peanuts (raw, unsalted)
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt (adjust to taste)
• 0.5 tsp red chili powder (optional, for extra heat)

Instructions

1. 1

   Roast Ingredients Separately

   • Heat a heavy-bottomed pan over low-medium heat. Add the peeled garlic cloves and dry roast for 4-5 minutes, stirring occasionally, until they are fragrant and have light brown spots. Remove and set aside on a large plate.
   • In the same pan, roast the dry coconut for 2-3 minutes, stirring continuously until it turns a light golden brown. Be careful as it can burn quickly. Transfer to the plate.
   • Next, roast the peanuts for 4-5 minutes until they are crunchy and the skins begin to crack. Add them to the plate.
   • Roast the Kashmiri red chilies for about 1 minute until they become crisp, slightly darker, and aromatic. Add to the plate.
   • Finally, add the sesame seeds, cumin seeds, and coriander seeds to the pan. Roast for 1 minute, stirring constantly, until they release their aroma and the sesame seeds start to pop. Add to the plate.
2. 2

   Cool Completely

   • Spread all the roasted ingredients on the plate in a single layer. Allow them to cool down to room temperature completely. This step is crucial to prevent the chutney from becoming oily and pasty when ground.
3. 3

   Grind the Chutney

   • Once completely cool, transfer all the roasted ingredients, salt, and optional red chili powder to a grinder jar or food processor.
   • Use the 'pulse' function to grind in short bursts of 2-3 seconds each. Scrape down the sides of the jar between pulses.
   • Continue pulsing until you achieve a coarse, sand-like texture. Avoid over-grinding, which will release oils from the coconut and peanuts, turning it into a paste.
4. 4

   Store

   • Transfer the prepared dry garlic chutney to a clean, dry, and airtight container. It can be stored at room temperature for up to a month. For longer shelf life, especially in humid climates, store it in the refrigerator.