Coconut Crispy Fried Prawns

These crispy shrimps are rolled in a batter and then covered with coconut and deep fried. Bet, you just can have one!

Ingredients

medium sized prawns

30

all-purpose flour

3   tablespoon

cornflour

1   tablespoon

salt

1   teaspoon

chilli powder

1/2   teaspoon

turmeric powder

1/4   teaspoon

shredded sweet coconut

1   cup

bread crumbs

1/4   cup

oil, for deep frying

any dip of your choice

Instructions

1. Prepare batter using cornflour, all-purpose flour, salt, chili powder, turmeric powder and sufficient water. Add the prawns. Leave aside to marinate for 30 mins.

2. Mix coconut and breadcrumbs together in a plate.Remove the shrimp, one at a time, and dredge in the coconut and breadcrumb mixture, pressing to help the coconut adhere.

3. Fry the shrimp in batches. Do not overcrowd while frying. Serve hot with a dip of your choice

CHICKEN KURMA – EASY AND QUICK BACHELOR RECIPE FOR CHICKEN KURMA

The following is my non-veg masala powder that I use for a lot of dishes

Take a flat pan and add in all the ingredients for the masala spice powder except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer the mixture to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. If you cannot get poppy seeds in a country where you live, just skip it. But poppy seeds does add a lot of flavor to the chicken kurma. Grind the mixture to a very fine powder.


In the same mixie, add in the onion, garlic and the ginger. Add 1/2 a cup of water and grind to make a smooth paste. Set aside.
Take a pressure pan and add in the chicken pieces. We use chicken pieces with bone for this recipe. Add in the ground masala paste. Add in 150 ml of coconut milk. I used store bought coconut milk. Add in 3 sprigs of curry leaves and the salt.

Add a cup of water. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally

Open the cooker and garnish the chicken kurma with coriander leaves.

Easy and quick Bachelor Chicken Kurma Curry Recipe – Pressure Cooker Method. Can be put together in less than 30 minutes.

Recipe type: Side Dish / Gravy

Cuisine: Tamilnadu

Serves: 3 persons

INGREDIENTS

For the Spice Powder

• 6 dried red chillies
• 1 cinnamon
• 1 clove
• 1½ tablespoon coriander seeds
• ½ teaspoon cumin seeds
• 1 teaspoon fennel seeds
• ½ teaspoon Turmeric
• 1½ teaspoon poppy seeds (khus khus)

For the paste

• 1 onion, roughly chopped
• 6 cloves garlic
• 2 inch piece ginger, peeled and chopped

Other Ingredients

• 500 grams chicken with bone
• 3 sprigs curry leaves
• 150 ml coconut milk, store bought
• 1 cup water
• 1 teaspoon salt
• 3 sprigs coriander leaves, chopped

INSTRUCTIONS

1. Take a flat pan and add in all the ingredients listed under “spice powder” except turmeric and poppy seeds (khuskhus). Fry until fragrant. Remove from heat and transfer to a mixie / spice grinder. Add in the turmeric and raw poppy seeds. Grind the mixture to a very fine powder.
2. In the same mixie, add in the onion, garlic and the ginger. Add ½ a cup of water and grind to make a smooth paste. Set aside.
3. Take a pressure pan and add in the chicken pieces. Add in the ground masala paste. Add in the coconut milk. Add in the curry leaves and the salt. Add one cup of water.
4. Mix all the ingredients well. Cover the pan and cook for 5 whistles or for 12-13 minutes on medium flame. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.
5. Open the cooker and garnish the chicken kurma with coriander leaves.

Mutton Shami Kabab Recipe

Mutton shami kababs or kabobs; is a family favorite.....my husband's favorite to be precise...my mom-in-law handed down the recipe soon after our marriage and I have been making this ever since.


The best thing about shami kababs is its subtle smoky flavor.....its that smokiness that induces you to it...you can make this with beef too, but mutton is preferred. Shami kababs are quite common in North India than down South....I have tried this at restaurants but not even one has the smoky flavor/aroma which is what maketh Shami Kababs.

Meat is cooked with lentil and added with spices and then a small piece of coal is burned to piping red hot, it is then put into the meat and drizzled with a tsp of ghee/clarified butter and immediately covered so that the smoke stays right in.....infused into the kababs....and that maketh shami kababs...unique from all the other kababs.....since I couldn't get not even a small piece of coal here....I just cracked a coconut shell and used that instead of coal.....Bengal gram dal is cooked with meat and garlic and spices....to give its uniqe distinct flavor.

 Since I gave up meat and fish for Lent; this was made on the Sunday before Lent began......along with Hyderabadi Prawns Biriyani....if any more fish and meat recipes finds a place here before Easter; then you know that it was from the drafts.......30 more days for Easter.
Ingredients:
To be cooked with the meat:
Mutton (boneless): 500 gm.
Bengal gram dal: 75 gm.
Garlic: 2 pods.
Kashmiri Chilly powder: 2 tbsp, (if using ordinary chilly powder reduce by half)
Turmeric powder: 1/4 tsp.
Cinnamon: 1 stick.
Cloves: 4 to 5.
Cardamon: 3 or 4.
Water and salt as needed.

To be mixed with the cooked meat:
Onion: 2, chopped.
Mint leaves: 1 sprig, chopped.
Cilantro/Coriander leaves: 2 sprigs, chopped.
Green chilly: 1 or 2, chopped (depending on your spice level).
Egg: 1, beaten.
Lime juice: 1 tbsp.

Oil for frying, (I used rice bran oil).
One sliced onion and half a lime to garnish.

Method:
Cook the meat with bengal gram dal, garlic, Kashmiri chilly powder, turmeric powder, cinnamon, cloves, and cardamon in a pressure cooker, add water and salt as needed. After one whistle simmer for 15-20 min. Allow it come to room tempt.
Grind/mince the cooked meat in a food processor.

To make it easy; I added the onion, green chilly, cilantro, and mint leaves into this and pulsed. Alternatively you can also chop them up and mix with the meat.

Transfer this back to the pressure cooker (with which you cooked the meat). Add the beaten egg, I would also suggest you to add half the beaten egg first because we do not want too much runny meat mix....it should hold to make into round kababs.....instead of adding the full egg, just add half and then see...if needed add the rest.

Now to infuse the smoky flavor....take a small piece of coal or if you do not have coal, just break a coconut shell.

Put the burning coal / coconut shell piece with the help of a tong into a small steel bowl....you have to work fast.

And place it in the cooker/vessel where you have kept the minced meat Or you can keep the small bowl in the pressure cooker and put the burning coal into it......immediately drizzle a tsp of ghee/clarified butter on to the burning coal at that moment the fire will burn out and smoke will come out and we have to trap that smoke....so as soon as you pour the ghee close the cooker or vessel with a lid...so that the smoke will not get out....leave it for 10 minutes....then open and make into small round patties.

Heat oil and shallow fry both sides in an iron skillet.

Seekh Kabab or Sheesh Kabab is a great starter. It ispacked with flavours and taste. Try it out. Normally you eat it in restaurants or Dhabas. It is not that difficult to try. Even if you do not have the metal Skewers, you can just shape it like a kebab and grill it.

Ingredients

1. 750 gramed finely minced meat ( Lamb or Mutton)
2. 1 small onion, chopped
3. 5 garlic cloves, chopped
4. 1 tsp. ginger, chopped
5. 1 tsp. Red chili,
6. 1 tsp. ground clove powder
7. 1 tsp. cinnamon powder
8. 1 tsp. cumin powder
9. 2 tsp. Coriander powder,
10. 1 tsp Garam masala
11. 2 fresh green chilies, chopped
12. 2 tablespoon. lemon juice
13. 1 tbsp. Besan(Gram Flour)
14. 2 tbsp. Fresh Coriander – chopped
15. 2 tbsp. mint leaves, chopped
16. 2 slices of white bread or 4 tablespoons of bread crumbs
17. 2 tsp. salt
18. 1 large egg, lightly beaten
19. 1/4 cup oil for grilling and greasing the skewers
20. Metal Skewers ( thick ones)

Preparation

1. First of all grind the bread into bread crumbs in a mixer or churner. ( omit this step if you are using the bread crumbs)
2. Add all the remaining ingredients (except the oil) to the mixer and make a thick paste.
3. Marinate the meat in this mixture and keep the mixture in the fridge, overnight.
4. Grease the skewer.
5. Take some mixture in your hand and using your palm and fingers, make a sausage shaped kebab.
6. Grill until cooked, brushing with oil and rotating the skewers frequently.
7. Serve it with some onion rings , lemon wedges and chat masala and some lime.

This is an excellent high protein dish as the excess fat and oil is drained while cooking.  Try it with some spicy Chutney

The binding is very important in the kababs as the meat will not stick to the skewers. The breadcrumbs, Besan and the Egg provides the binding. You can vary the quantity as per your liking to achieve a good binding in the final mixture.

Punjabi Samosa

Samosa is a common snack item for afternoon tea or if you have any guests. Samosa is a savory snack which is great with Red and Green Chutneys. Sometimes it is served with curried chickpeas in which a red and green chutney has been added. In our school canteen I remember having it with a tangy potato curry as well.
Though it is a vegetarian snack but there are meat version of Samosa as well like Keema Samosa.

Ingredients

For Pastry

1. Maida or Plain refined Flour 1.5 cups ( Do not use Atta which has more fibre, use the white flour which is typically used for making cakes)
2. Ajwain 1 teaspoon (Carom Seeds)
3. Cooking Oil 4 tablespoons
4. Salt to taste.
5. Warm water for kneading ( 1 cup)

For Filling

1. Potatoes medium sized 2
2. Green Peas 1/2 cup
3. Finely Chopped Onion 1/2
4. Ginger Paste 1/2 teaspoon
5. Finely chopped Green Chilli  1
6. Red Chilli Powder 1/2 teaspoon
7. Coriander Seeds 2 tablespoons
8. Jeera Seeds 1 teaspoon
9. 1 tablespoon finely chopped green coriander
10. Chat Masala 1 tablespoon
11. Salt to taste (remember that Chat Masala is already salty)
12. Ginger Powder 1/4 teaspoon
13. Mango Powder(Amchur) 1/2 teaspoon

For Frying

1. Lots of Cooking Oil for deep frying

Preparation

1. Boil the vegetables
2. If using a microwave then wash and put the  potatoes in the microwave and microwave them for around 5 minutes( time varies based on size of potatoes)
3. Microwave the peas also by putting them in a microwave proof container  and microwave them for 4 to 5 minutes.
4. If using a gas/electrical  burner then boil the potatoes in water and then also boil the peas as well.
5. Keep aside and let them cool down

Kneading the dough

1. Take a kneading bowl
2. Add Maida in it
3. Add Ajwain seeds
4. Add  2 pinches of salt.
5. Add 2 tablespoon of Ghee
6. Start rubbing the salt and the other ingredients.
7. Add another tablespoon of oil if needed and mix well by hand.
8. Now add  2 tablespoons of warm water and start kneading.
9. The dough has to be a tight dough, so please ensure that you do not put more water.
10. If you need to add water then add it in very small quantities at a time.
11. Once done cover it with a wet towel and leave aside to rest.

Spices

We have to dry fry the spices now

1. Take a small frypan or a skillet (Tawa)
2. Put it on /low/medium Heat
3. Add Jeera Seeds
4. Add Coriander Seeds.
5. Add some Ginger Powder
6. Stir occasionally, do not let the spices burn.
7. Once you start getting the aroma then switch off the heat.
8. Put the mixture aside to cool.

Filling Mixture

1. Now peel the boiled potatoes
2. Mash it coarsely with the hands ( We do not want a smooth mixture at all) lightly just to break the potatoes into small pieces.
3. Take a small fry pan
4. Put it on medium heat
5. Add  1 tablespoon of oil
6. Add the ginger paste and stir for 30 seconds ( do not allow it to burn)
7. Add the dry fried spices mixture in it and stir for 30 seconds ( no need to cook the spices as they are already dry roasted), we just want the spices to release their flavour in the oil.
8. Add finely chopped onions and stir for 30 seconds ( we are not fully cooking the onions)
9. Add the  boiled peas in it and stir for 1 minutes ( remember the peas are already boiled and cooked).
10. Now add red chilli powder
11. Stir well.
12. Add the potato mixture and stir well to mix it thoroughly
13. Add Chat Masala
14. Add Amchur(Mango Powder)
15. Take it off from the heat.
16. Allow the mixture to cool. ( Do not start making the Samosa by filling the hot potato mixture in it.) Let it cool thoroughly.
17. Add chopped green coriander leaves

 Making the Pastry

Now take the dough and roll it into a circle. (not too thin and not too thick) – if it is too thin then it will be hard to handle and if it is too thick then it will not cook properly when frying.

Using a knife cut it into two semi circles.

Now fold it and put some filling in it ( do not put a lot of it, otherwise it will burst open while frying)

Seal it with some water. Pinch them on the side to seal the edges properly.

Prepare and seal all samosa this way.

Now deep fry them on medium heat, you can add a batch of  2 to 4 Samosas in the oil depending upon the size of your frying pan.
Once done on all sides the colour will change to slightly golden colour, do not let them go brown color as they will be burnt by that time, take them out and put it on paper towel to get rid of the excess oil.

Serve them  hot with Red and Green Chutney or with a dollop of tomato ketchup.

Amritsari Punjabi Choley

This is a dry Choley Recipes, we have prepared our own chole masala powder and achieved a restaurant quality result. You can obtain the same results as there is no secret except the chole masala,

Ingredients

1. 2 cup of Choley or  Chick Peas ( you can also use the canned Chickpeas, drain the liquid and rinse the chickpeas in a sieve)
2. 1 Onion finely chopped
3. 2 Tomato finely chopped
4. 1 tablespoon Ginger Paste
5. 1 teaspoon Garlic Paste
6. 1  Tej Patta Bayleaf
7. 1 Black Cardamom (Kali Elaichi)
8. 1 Tablespoon Tamarind Paste
9. 1 teaspoon Mango Powder (Amchur)
10. Salt to taste
11. 1 teaspoon butter

Ingredients for Choley  Masala

1. 1 teaspoon Cumin Seeds
2. 4 Cloves
3. 2 Tablespoon Coriander Seeds
4. Choti Elaichi
   
   
5. 1 Star Anise
6. 10 Black Peppers

Ingredients for Poori

1. 1 Cup Atta.
2. 1 Cup Water. ( Use the water as needed to make a tight dough)
3. Cooking oil for Deep Frying

For Garnishing

1. 1 Onion (sliced) (soaked in Vinegar or Lemon juice)
2. Coriander – finely chopped
   

Preparation

1. Add salt in Water and pressure cook the chick peas. (If not using a pressure cooker then cook in a deep utensil with lots of water and put a lid on top).

Prepare the Chole Masala
Here is the secret of authentic choley which you get in the shops

1. Take a small fry pan
2. Add the Cumin Seeds
3. Add Cloves
4. Add Coriander Seeds
5. Add Choti Elaichi seeds
6. Add Star Anise
7. Add Black Peppers
8. Dry Roast till the Jeera becomes dark and you can smell the aroma and a bit of smoke.
9. Cool it off for 5 minutes and grind it to a powder in a spice grinder.

Prepare the Tamarind Pulp

1. Heat a cup of water and add the Tamarinds in it.
2. After few minutes of soaking, use a form to get the pulp out
3. Strain the pulp to get rid of the pips.

Prepare the Choley

1. Heat the oil in a pan
2. Add Bay Leaf.
3. Add Garlic Paste
4. Once the Garlic paste is cooked add the chopped onions.
5. Cook till onions are golden brown.
6. Add the tomotoes.
7. Stir till the mixture starts leaving the oil.
8. Add Ginger Paste
9. Add Red Chilli Powder
10. Stir Well.
11. Add the boiled Chickpeas.
12. You can add some water from the boiled chick peas also. Remember that these Choley do not have gravy so keep the water to
13. minimum.
14. Cover the pan with the lid and let the Choley cook for 5 minutes.
15. Now add the tamarind pulp.
16. Stir well.
17. Add the Chole Masala and stir for a minute, you would see that the colour of Choley isntantly becomes darkish.
18. Add Amchur(Mango Powder) – Remember that we do not dry roast the Amchur as it gets burnt taste.
19. Stir well to ensure that the Choley are not runny, let it cook further to bring it to the right consistency (Very little gravy).
20. Take it off the heat.
21. Add some butter while serving

Note that if you have added salt during the boiling then there should not be any need to add additional salt while cooking.

Garnish with some Ginger Juliens and coriander leaves.
A spicy chutney is a great accompaniment with it.

Tandoori Naan

Ingredients 
All Purpose flour(maida) - 2 cups 
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup 
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp

Method
1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min). 
2. Add some salt, oil and yogurt with the maida and mix well. 
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.
8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)
9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.
10. Serve naan with palak paneer, malai kofta, paneer gravy or any non veg gravies.
 
Fot butter naan
-After removing the naan, brush some butter/ghee on top.
 
For Garlic naan
- Sprinkle some minced garlic on top of the rolled out dough before cooking.
 
Tips
    - If you do not have oven, cook the rooled out dough on stove top like making chappattis. Keep the heat to the maximum.