Prawn Kabab

-

Craving for some Crisp, Spicy Prawn Kabab's?  They are just too irresistible.  Here we go with a quick kabab recipe which is not just quick but very easy too.


Ingredients
 
Prawn - Medium sized, deshelled and deveined - 300g

Garlic paste (coarse) - 2 tsp

Red chilli powder - 2-3 tsp

Black pepper powder - 1 tsp

Lemon juice - 1 lemon

Salt

Cornflour - 2 tbsp.

Oil for deep frying

For Garnish - Sliced chilli, lemon wedges and onion rings

Method :
  1.  Wash and drain the prawns.
  2. Add salt, garlic paste, red chilli powder
  3. Add lemon juice and mix well
  4. Set aside in a refrigerator for 1 hour.
  5. Mix black pepper, salt and cornflour
  6. Add the mixture to the marinated prawns
  7. Deep fry until crisp
  8. Serve hot with lemon wedges, chilli and onion rings.



 





Comments

Post a Comment

Popular posts from this blog

Ballar aur Murghi ka Korma

-
Image
  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium sized, ground Ginger-garlic paste - 2 tsp, fresh ground Curd - 1/4 cup Red chilli powder - 2 tsp Coriander
Read more

Bhaji ka Chaar

-
Image
Bhaji ka char is a tangy, spicy curry made from seasonal greens and dals. It is a very rustic recipe commonly prepared in Muslim households in Mysore and surrounding areas. For me this is a very special dish as this is simple, delicious and highly nutritious. In our house the expert in making bhaji ka char is my aunt, Afza aunty. Come monsoon or winter, whenever there was a sharp chill in the weather my request to Afza aunty was “ Aaj bhaji ka char banao”. My aunty used to happily oblige as this is her favourite too. The recipe is totally borrowed from her and reproduced below.Thank you Afza aunty for the recipe and the beautiful memories. Before we get to the actual details, there are few points to note. The bhaji or greens used in the char are either chaulai or chudi ki bhaji or dant  ( all called as amaranth leaves in English) or munge ki bhaji ( moringa leaves) or you can mix chaulai, dant and dill leaves ( Sui ki bhaji) in equal proportions. Palak, methi or other green lea
Read more

Ande Ka Chaar - Plain n Simple Egg Curry ( Muslim Style)

-
Image
"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa
Read more