1î stick cinnamon, 3 green cardamoms and 2 cloves ground well. Carefully shell prawns with a sharp knife, devein by making a shallow cut down the back and removing the intestinal vein. Sprinkle a couple of tablespoons of lime juice and drain before cooking. Heat oil, fry prawns lightly and lift out. In the same oil add tumeric powder and the extracted liquid. Cook for a couple of minutes. Stir in spices, bayleaves, sugar, salt and curds. Simmer covered for 4 to 5 minutes. Add prawns and simmer further for 5 minutes. Now add thick coconut milk. Cook on low heat until tender. Indian By Natureís Dal Makhani Classic black lentils with kidney beans simmered overnight with tomatoes and spices and finished with yoghurt and served with a dollop of home churned butter. Tarkeywali Dal Popularly known as ìDal Fryí at the roadside dhaba on the national highways, this yellow dal is tempered in butter, with your choice of upto seven different ingredients, including onions, garlic, whole red chillies, cumin, curry leaf, mustard seeds or asafetida. Chana Masala A delicacy of chickpeas cooked with onions, tomatoes, tamarind and chefís blend of spices.

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