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15 Jul 2011

CRISP PRAWNS

Prawns dipped in egg batter, rolled in cornflakes and deep fried to a delicious crispness.
Preparation Time : 20-25 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
Prawns (kolambi/jhinga) 16-20

Salt to taste

Lemon juice 2 tablespoons

Refined flour (maida) 1 cup

Egg 2

Red chilli flakes 1/2 teaspoon

Honey 2 tablespoons

Fresh coriander leaves, chopped 2 tablespoons

Oil to deep fry

Corn flakes 1 cup

METHOD
Clean prawns, slit and de-vein, leaving the tail intact. Flatten slightly with the back of a knife. Apply salt and half the lemon juice and keep aside. Take refined flour in a bowl. Break eggs into it. Add crushed red chillies, salt, honey and a little water and mix properly to make a smooth batter. Heat sufficient oil in a pan/kadai. Crush the cornflakes with hand and spread on a plate. Dip the prawns in the batter and roll in the cornflakes. Press lightly. Holding with them by the tails gently lower them into the hot oil and deep-fry. Take care not to overcook the prawns. Drain onto an absorbent paper and serve hot with the remaining juice of lemon.

PINEAPPLE BURFI

A traditional sweet flavoured with pineaaple-tasty and delicious

Preparation Time : 15-20 minutes
Cooking Time : 30-35 minutes
Servings : 4

INGREDIENTS
Pineapple, chopped 4 slices

Whole milk 1 litre

Ghee for greasing

Yogurt 1/2 teaspoon

Sugar 1 cup

Citric acid 2 pinches

Pineapple essencefew drops

METHOD
Boil milk and remove from heat and cool it down to room temperature. Grease an aluminum tray and set aside. Add yogurt to the milk and mix well. Heat this mixture in a heavy bottom vessel stirring continuously and cook until thick. When the mixture reduces to half its original quantity stir in the sugar. Dissolve citric acid in little water and add to the above mixture. Cook until all the moisture is absorbed. Add pineapple essence and spread half the mixture on the greased tray, spread the chopped pineapple over and top it with the remaining mixture. Level the surface and set aside to cool and set. Cut in to squares and serve.

Kashmiri Chicken

My recipe which was featured on khana khazana


Ingredients



  • 1 kg chicken
  • 200 gms onions,cut into small pieces
  • 200 gms tomatoes,cut into small pieces
  • 1/2 tbsp chilli powder
  • 3/4 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 5 tbsp curd
  • 50 gms cashewnuts,soaked and groundto a paste
  • 25gms chironji,soakedand ground to a paste
  • 5 tsp oil
  • 2 tsp ginger-garlicpaste
  • 2 bunches fresh corinder
  • 100 gms fresh cream
  • water to cook
  • salt to taste.

Directions

  1. Heat the oil in a pan.Fry the onions till golden brown. Add chopped tomatoes and fry. Add chilli powder, turmeric, salt, curd, ginger-garlic paste and fry for a while.
  2. Add the chicken pieces and mix minutes add a cup of water, cover and cook for 10-15 minutes or till tender.
  3. Add cashewnut paste,chironji paste and fresh cream. Mix well and simmer for five to eight minutes.
  4. Garnish with fresh coriander
  5. Serve with roti or butter naan