Ads 468x60px

Saturday, April 7, 2012

Popcorn Prawns

Weekends are here, enjoy your movie with a bowl of popcorn prawns and ice tea. Thought of having a twist to the popcorn prawns by covering it with coconut instead of the usual bread crumbs. The result turned out to be too good to resist. The light sweetness and crunchiness of coconut is pure bliss and I would suggest everyone to try out this very simple recipe.

For the marinade-
Prawns (Medium) - 500 gms, de-veined, cut to 2 cm chunks
Lemon juice - from 1 medium sized lemon
Coriander leaves - ¼ cup, finely chopped
Red chilly powder - ¾ tsp
Salt to taste

For frying-
Egg - 1, beaten, add ¼ tsp of salt to this
Dried coconut - ½ medium sized coconut, grated
Cornflour for patting the prawn chunks
Oil for deep frying

Mix in a bowl, lemon juice, coriander leaves, chilly powder, salt. To this add prawns, mix and leave it for 15-20 minutes.

Coat the prawn chunks in the corn flour, pat it to remove any extra corn flour. Dip into the egg and coat it with grated coconut. Deep fry on medium flame for around a minute till they are golden brown. Do not over cook the prawns else they become rubbery.

Enjoy popcorn prawns. Try out and let me know how it turned out for you.

Wednesday, April 4, 2012

Pudina Paratha

Ingredients:Wheat flour - 2 cups
Chickpea flour (besan) - 1 cup
Coriander leaves - ¼ cup, chopped
Mint leaves - ½ cup, chopped
Oil - 2 tbsp
Salt to taste

Method:In a bowl, mix wheat and chickpea flour. Add oil, salt, mint and coriander leaves. Add enough water to form a soft dough. Make balls out of the dough and then roll it to form chapatis around 15 cm diameter. Cook on a hot tava, drizzle some ghee, and cook until both sides are well done.

Mutton Rogan Josh

Here's another mutton recipe inspired from the Kashmiri delicacy Mutton Rogan Josh. There are quite a lot of variations from the original recipe. Hope you enjoy the recipe.

Mutton - 500 gms
Oil - 4 tbsp
Onion - 400 gms, finely sliced
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cloves - 4
Cinnamon - 1 inch
Black cardamon - 2
Bay leaf - 1
Kashmiri chilly powder - 2 tbsp
Fennel powder - ½ tbsp, lightly roast the fennel seeds before grinding
Dry ginger powder - ¾ tbsp
Curd - 250 ml, beaten
Ghee - 1 tbsp
Salt to taste

Heat oil in a pan, add all the dry whole spices (cloves, cinnamon, cardamon, bay leaf). Add sliced onion. Saute till onions are browned (take care not to burn the onion). Now add ginger and garlic paste, saute for a minute or so. Add the mutton, saute for 2 minutes on high flame. Add water just enough to cover the mutton, add salt. Cover the pan with a lid and cook for about 30 to 40 minutes on medium flame or until the mutton is cooked. Top up with water if you feel water has evaporated during the cooking process. Now, in a small bowl, dissolve the chilly in some water and add to the mutton, mix thoroughly. Now add fennel and ginger powder, mix thoroughly. To this add curd, adjust the seasoning. Cook for another 5 minutes or till the sauce thickens. At this point, add the ghee and switch off the heat.

Enjoy mutton rogan josh with rice or naan.