Crispy fried prawns

Crispy Fried Prawns

Crispy fried prawns...today i was getting bored and wanted to cook something to entertain myself and i remembered there were prawns lying in fridge and there was nothing exciting in the dinner, so i decided to add some crunch to my mood and dinner. 

Ingredients

• Prawns- 7-8 pieces medium size prawns
• Cornflour – 1 cup
• Oil– for deep-frying
• Onions-½ finely chopped
• 3tbsp– schezwan sauce
• 1-tsp soya sauce
• 1-tbsp oil
• Salt and pepper as per taste
• Spring onion –to garnish (optional)

Method:

• Remove the shell from the prawns, de-vein and wash and drain them.

• Coat the prawns well with corn flour.

• In pan deep fry the prawns on ( don’t fry  for too long, otherwise they will become chewy)

• In another pan heat 1 tblsp oil, add onion and fry till translucent.
• Add schezwan sauce, soya sauce and stir fast.
• Add the fried prawns, salt and pepper powder and stir well for 2 mins.

• Remove in plate and garnish with spring onions. I garnished with coriander since I didn’t have spring onions.

 

Tip : In case you don’t have schezwan sauce, you can use 1 1/2 tsp chilli powder, 4 buds of finely chopped and 2 tsp tomato ketch-up.

Bade-e-Masaledar : Bengal gram fritters

Bade-e Masaledar are bengal gram and dill leaves patties deep-fried. They are famously known as masala vade or masala vadai or chattambade or ambode. Although they are commonly prepared at home, Vadas are famous street food in south India… These are my favorite snacks but I enjoy making them most in monsoons and having them hot, as i watch the raindrops do pitter-patter. 


Ingredients: (Makes 20-25 vadas)
Gram dal/Channa dal: 1 cup
Ginger-garlic paste: 1/2 tsp
Green chillies: 5 nos
Onion: 2 medium sized
Dill leaves: 1 cup, finely chopped
Coriander 3-4 sprigs
Salt: As per taste
garam masala : 1/4 tsp
Oil: For deep frying
eno: 1/2 tsp (optional)


Method :

• Wash the channa dal/ bengal gram. Soak it for 2-3 hours in double amount of water. 
• Drain the water from the dal.
• Wash the dill leaves and finely chop them.
• chop onion finely.
• Grind the dal into coarse paste in a food processor without adding water.
• To the dal paste add the dill leaves, onions, chopped green chilles, ginger-garlic paste, coriander leave finely chopped, pinch of gram masala powder and salt. Mix it thoroughly.
• Add 1/2 tsp of fruit soda or eno. (optional)
• Heat sufficient oil in a wok/kadai.
• Prepare lime sized balls out of the paste. Pat them gently using the fingers
• Deep fry them on a medium heat until golden brown on both the sides. Drain it on a paper napkin

soak dal and drain

Chop onions

grind dal coarse

mix all ingredients 

         

chop dill

Add green, chillies, gram masala, 

Deep fry 

Golden brown crispy vadas 

Chicken Tikka Kabab : Grilled juicy chicken chunks

Every non-veg eating punjabi will swear by chicken-tikka. These kababs are always boneless. Taste great if grilled on coals. These are served on a hot plate along with onion rings and any green salad. 

Ingredients:

• 300gms chicken boneless and skin less.
• 200ml hung curds/yogurt
•  ½ tsp toasted cumin seeds powder
• ½ tsp carom seeds powder
• ½ tbsp garlic paste
• ½ tbsp ginger paste
• ½ tsp ground turmeric
• ½tsp garam masala
• 2tsp chilli powder
• 1 green chillies
• 1tbsp fresh lime juice
• 1tbsp oil
• Handful chopped coriander
• Salt as per taste
• Oil to baste

Method:

1. Mix all ingredients in the yogurt and blend well.
2. Cut the chicken into 2 ½ - 3 inches.
3. Put chicken in a large bowl and add spice mixture.
4. Apply the marinade well on the chicken pieces and marinate for at least 4 hours in the refrigerator.
   
5. Divide chicken among skewers leaving 1 cm space between cubes
   
   
   
   
   
   
   
   
   
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6. Grill in a pre-heat oven.
   
7.  Keep turning regularly, until browned in spots and just cooked through for about 10-15 mins.
8. Baste with oil at intervals to retain the juiciness of the chicken.  
9. When  done well serve hot with onion rings, lemon wedges and a fresh green salad of your choice.
   

Bangalore Seekh Kabab : The famous street food of Bangalore

If you love non-veg food and are from Bangalore or have visited Bangalore , i'm sure you must have tried the road-sided seekh kababs atleast once. They may not be the most hygienic food, but people still throng around these thelawals  (vendors). As a child i used to always trouble my parents to take me to one of those carts, but they would never take me and rebuke me saying only drunkards eat at such places. One day my brother finally felt pity on me and said i will buy it and bring it home for you and he kept up his promise. The minute the first seekh piece went into my mouth... I screamed..ahhh... as it was still hot ..ya hot in terms heat as well as the spice. And I love it. :) Then i realized why people thronged around these carts and especially the ones who are talli :)

The love for the seekh never ceased, only that we learnt the recipe and start making them in the house... the taste is almost the same, minus the unhygienic flavors. They are so easy to make ... no rocket science all.

Ingredients : 

• 1/2 of mutton keema 
• 1 1/2 tbsp red chilli powder 
• 1/2 tsp turmeric 
• 1 tbsp coriander powder 
• 1 tsp garam masala 
• 2 tsp lime juice 
• 1 tbsp oil ( any cooking oil, i used olive oil)
• salt as per taste 

Method : 

1. Wash the keema and drain all the water out ( you can grind it once in the mixture if you want)
2. To the keema add all the ingredients and the oil and mix nicely as you knead the keema
3. Keep it aside for 30 to 60 mins ( you can we do without marinating , but i prefer as the spices will blend well) 
   
4. Take handful of mixture and wrap it around the skewers along the length 
   
   
   
   
5. Grill them in oven or on coal till they are done well ( keep turning the skewers so that the meat is cooked on all sides) 
   
6. Hurray!! ... your seekhs are ready to be devoured !!!

SHAMI MACHLIWALI : Fish Cutlets

You will enjoy these fish cutlets and they will add real zing to your parties

Ingredients:

SHAMI MACHLIWALI 

1. 3 large pieces of seer fish (you can use any fish)
2. 1 Egg
3. 1 Bread slice
4. 1 tsp Garlic paste
5. 1 tsp Ginger paste
6. 1 Cup Bread Crumbs
7. 1-2 Green Chillies
8. 1 tbsp Corn Flour
9. 1/2 tsp Garam Masala
10. 1/2 tsp Turmeric Powder
11. 1 Bunch of Coriander Leaves
12.  Salt to taste
13.  Oil for shallow frying

Method

• Apply turmeric powder and salt to the fish. And wash it.
• Steam the fish by placing it over boiling water pan in a sieve. Remove the bones and skin and gently mash it using hands.
• Soak the bread slices in water and squeeze the water out. 
• In a bowl add red chilli powder, garam masala powder, ginger-garlic paste, corn flour, coriander leaves, green chillies, bread slice and salt
• Mix the ingredients well.

Fish cutlet ingredient mixed 

• Make a lemon sized balls and flatten the ball slightly. 
• Beat the egg.



egg wash the cutlets 



Roll in breadcrumbs 

• Dip the cutlet pieces in egg and roll in breadcrumbs. 

 

Cutlets being shallow fried 

• Heat the oil slightly in a Tava.
• Shallow fry till the pieces turn brown. 
• close the lid and steam the fish for 2mins.

Serve them hot .

Fish cutlets