Loose Prawns

Loose Prawns is that starter on the menu which will always have most of the eyes looking for...If you have nailed it then there won't be any better dish around to enjoy with a bowl of Hot Soup! Here I present to you the recipe to enhance your taste buds for that lovely evening !!

Ingredients

Cleaned and Deveined Prawns - around 30 Medium ..(Deveining is very much important)

TIP 1: To remove smell of prawns, clean the prawns with some milk... Put Prawns in milk and keep washing them in that milk

After washing the prawns, fully dry them with Kitchen towel.. Do not forget this part.

Salt around - 1- tsp - For Taste.. Remember usually prawns are usually salty so be careful while adding salt

Black Pepper Powder - 1 TBSP ( You can add more if you want)

White Pepper Powder - 1 TBSP 

Ginger Garlic Paste - 1 TBSP

1/2 Egg

Vinegar - 1 teaspoon

1 lemon

Corn Flour - 2 TBSP

Maida - 3/4 TBSP

Rice Flour - 1/2 TBSP

Mix them throughly and apply the marinade to all the prawns.. The consistency should be thick

Leave it for 1/2 rs...

Chopped Garlic - 20

Chopped Green chillies - 8

Preparation

Take oil in pan and put it in medium flame... The Oil shouldn't be too hot..If its too hot just switch off the flame and let it cool down... The temperature of oil is very important.

Now put the Prawns in the oil slowly such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Do not touch the prawns for 30 secs... Keep mixing the pieces intermittently until they are 3/4 th  cooked ( They should curl and also have slight golden brown color).... Typically takes 1 to 1.5 Mins of deep frying .. Now take them aside

After entire prawns are 3/4 th cooked take them out.  increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...The Oil should be very hot...Don't touch them until 20 secs... Now cook them for only 1 minutes... Prawns cook really fast so be careful about that...Don't over cook..

The colour will change to good golden brown colour.. Take them out.. 

Take a pan, add little oil and once the oil is hot put little turmeric ( You can add Turmeric while Marinating if you want and avoid here ) , garlic and green chillies... They will fry within 15-20 secs.. After that put the prawn pieces and toss them... The Prawn pieces will get a slight coating of garlic and chillies...

You can very well eat them on its own and relish each and every piece of goodness!!

Fish Fry urff Chepala Vepudu !!

Fish Fry / Chepala Vepudu

Fish Fry and Rasam Rice  is Amazing Combination!! It has the  most heavenly taste when cooked properly

Fish is most nutritious of all the Non-Vegetarian items and very good for health...

There are various varieties of fishes and each fish has its own cooking style / taste.. This recipe can be used for most of the fishes like Rohu / Mackerel (Vanjaram)/ King Fish / Seer Fish / Korameenu etc...People residing near Seashore places love Sea Fish Fry and people who are far away also love them a lot but they would probably only get Fresh Pond / River Fish... If you don't get any fresh fish, you are probably unlucky as you might have to adjust with a frozen fish.. Never Mind as long as you can eat Fish Fry.. Why wait long...

Simply dive into Recipe

Preparation Time - 10 mins
Marination Time - 1 Hr
Cooking / Fry Time - 8-10 mins per batch

Ingredients

Fish Pieces (Rohu / Vanjaram )- 1 kg.. The fish pieces shouldn't be very thick or very thin... 

Ginger Garlic Paste - 2 TBSP

Salt to taste - Approximately 2 teaspoons

Chilli Powder - 2 TBSP

Coriander Powder - 1 TBSP

Cumin Powder - 1 Teaspoon

Pepper Powder - 1 TBSP

Turmeric - 1/2 Teaspoon

Oil - 2 teaspoons for marination

Lemon - 1 Large

Oil for Shallow Fry

TIP 1 : Wash fish thoroughly with Turmeric and salt so that the fishy smell is gone.

TIP 2 : After washing pat dry each and every fish so that there is absolutely no moisture

Mix all the Marination Ingredients (Ginger Garlic Paste, Salt, ChilliPowder, Coriander Powder, Cumin Powder, Pepper Powder, Lemon) in a bowl and mix thoroughly...  Now add Oil and mix it in the marinade...

TIP 3: Poke the fish pieces with a fork slightly before applying the marinade so that the marinade will seep in and stick to the fish pieces even while frying

Now apply the marinade to the fish pieces very carefully individually.. This will take time but having patience will reap good rewards..

Shallow Frying :

Now take a Tawa and put some oil on it... Spread the oil in the Tawa and some extra oil in the centre of the Tawa...

The flame should be low - medium..

Put the fish pieces carefully around tawa.. Not at the centre where extra Oil is there... ( The heat at the centre is more than in the outer areas...)

If you put around 5 Pieces in the Tawa then put the pieces in round robin fashion in the centre for 1 minute each and bring them back to the outer ring where heat is low... keep doing this for 4-5 minutes on one side of the fish... Now flip the fish pieces carefully to the other side and repeat the process of Round Robin in and out and after 1 minute take out the fish pieces and serve them HOT with onions...

TIP 4: While putting the Fish pieces on the Tawa, place the Top side down on the Tawa... i.e. When you put the Marinade, if Side A is on the top, put the Fish in the Tawa with Side A at the bottom because Side B some marinade might have been removed as it was doing sticking to the vessel... Now Before flipping on the Tawa, apply some  Marinade on Side B and flip it so that it goes to the bottom with proper Marinade :)

TIP 5: Remember the order in which you have placed the Fish Pieces in the Tawa so that, you know the order in which you have to put them in centre and also know the order in which you have to flip it

Fish Fry goes very well with Rasam Rice... 

Pepper Chicken - Crispy and with the Zing !

Pepper Chicken

Every now and then we keep wondering what if we can't go to restaurants... Will we be able to get the same taste and experience of our favourite dishes ? Do we have enough ingredients and cook ware to make them the most delicious dishes... All those fears can be laid to rest with this blog post... Don't worry because this is time to make that favorite dish..

Marination

Take Boneless Breast - 500 gms cut into decent size cubes (Make sure

Salt around - 2-3 tsp - ( For taste)

Chilli Powder - 2  tsp 

Black Pepper Powder - 1 TBSP

White Pepper Powder - 1 TBSP 

Oil - 2 tsp

Ginger Garlic Paste - 1 TBSP

1 Egg White alone - Don't put egg yolk. Its Just Egg White

Add  Corn Flour - 2 TBSP

Maida - 1 TBPS

Kashmiri Lal Mirchi Powder - 1 Heaped Table Spoon for colour.. 

Mix them throughly.. Make sure that each piece gets enough coating and the coating is standing 

The consistency should be thick.. Not runny at all..

Leave it for 2 hrs...

After 2hrs just check for the pieces as Chicken might loose some water... Now just add little cornflour to bring it back to thick consistency if needed

Preparation

Now slit 10 Chillies into halves 

Also take a spring of curry leaves

Take a Kadai with Oil to Fry.. 

The oil should be fully hot... First fry the Chillies and Curry leaves till they are crisp and keep them aside.. 

Frying the Chillies in the oil makes the oil spicy.. You can use these chillies later if needed..This will be help while frying the Chicken..

Now put the chicken pieces in the oil such a way that entire Kadai is full of pieces.. This way pieces fry evenly.. Now slightly reduce the flame to Medium-High.. Keep mixing the pieces intermittently until they are 3/4 th  cooked.... Typically takes 2 to 3  minutes of deep frying .. Now take them aside

Sprinkle some Black pepper on them and just mix them slightly so that the chicken pieces are coated with pepper..

After entire batches of chicken are 3/4 th cooked, increase the flame to High for 2nd time frying... Now take pieces in small batches ..and put them in Hot Oil...

TIP 1: (Remember small batches and we want to cook on high flame very fast) . 

TIP 2: Don't touch them until 30 secs... ( They will be very very  sticky if you touch them).. After 30 secs or so Now start separating the chicken pieces and deep fry them for another 1 minutes... You can see the color changing quickly and they becoming crisp... You can feel the crispiness when you try to bounce them on your ladle... 

Take them out ...put them in a mixing bowl and toss little garam masala and also some pepper on top of all the chicken pieces... Enjoy your Restaurant style Pepper Chicken !! Please try the recipe and leave the comments

Eggizza -- a Pizza with a twist!!

This is a very simple but tasty version of egg based dish..If your kids are asking for a pizza but you are afraid to give them one, you can safely give them this version of pizza which is a PIZZA with a twist..

Read the recipe to know your ingredients....

1. Take 2 eggs and put some salt and whisk it thoroughly 

2. Finely Chop Jalapeños, capsicum, carrot, green Chillies, Olives, Onions

3. Sprinkle salt on Capsicum, carrot, onions .. Don’t mix all of them but just mix salt individually.

4. Take Butter in Pan.. Put it in SiM ...Pour the beaten egg in the pan

5. Then put onion which is mixed with salt.. 

6. Put some cheese ( I put shredded Cheddar ) On top 

7. then kind of place put capsicum, little carrot , jalepenos, olives .. You can add Mushrooms / little spinach/ Cooked Chicken pieces as needed.

8. Finely Chopped Green Chillies... 

9. Then on top Cheese again...(Shredded Mozarella Cheese)Put pepper on top,.. Then cover with Lid... All this while full SIM... Extreme low flame

10. .Next after may be 3-4 mins take out and   put oregano and Chilli Flakes 😀😀..

Chicken Tangdi Malai Kebab - Pleasing to Everyone and Everything!!

It's just not a Spicy World but you also have other Milder, Tasty, Juicy version to please the Kid in you .. Everyone now and then we keep hearing from the kids and others too , can we have something non spicy but tasty?? Can we have it in chicken.. Many a time we keep looking at those Kebab Rods hanging at the Tandoor in the restaurants and wish we can have them... How about if we can make them at home?? 

This is the place to know that you can do it!!

Ingredients

4 Chicken Drumsticks 

2 tsp White Pepper Powder

1/2 cup fresh cream

1/2 cup Hung Curd

1/2 cup Mozarella cheese

1 TBSP Lemon Juice

6 Green chillies

1/2 bunch Coriander leaves

1 TBSP Ginger Garlic Paste

1 cup Salted Buttermilk

Salt to taste

Butter for Basting

There are 3 stages of Marination which I am going to explain

Marination  Stage1 

Put some gashes in the drumsticks and soak them in Salted Buttermilk for 3-4 hrs or overnight.. The buttermilk should be smooth and shouldn't have any chunks in it... Marinating in Buttermilk will make the meat tender and meat will retain juiciness

Marination Stage2

Take out the Chicken and drain out excess Buttermilk..Now add little salt, 1 tbsp pepper, ginger Garlic paste and Lemon juice and keep it aside ( The lid should be closed).. This should be left alone for 30 mins to 1 hr

Marination Stage3

Now in a bowl, take cheese, hung curd and mix them thoroughly... Knead them together... Make a paste out of cheese....

Now add cream and mix throughly.. Add little salt ( Remember we added salt twice already )  .. Now taste the mixture and see if salt is enough ..

Add remaining 1 TBSP White Pepper Powder ( you can add more if you want).. 

Make a coarse paste of green chilli and coriander... Now add that coarse paste and mix thoroughly...Now again taste the mixture .. If all good then coat the Drumsticks with this marinade fully....

Now stick the drumsticks into the skewers...Now baste it with Butter all around..

To Cook in Oven,

Preheat the oven to 250˚C and place the skewers in the middle rack..... Now switch on the Toast Mode ( Both top coil and bottom coil to be on with Convection fan on)

Keep watching and after every 10 minutes, look and brush with some Butter.. After 20 Minutes, flip them over and baste with some more butter... if you have earlier marinade just brush it on the Drumsticks if possible.. After another 20 minutes, take them out.. In total 40 Minutes.. You can wrap with foil at the other end...

I had an OTG Morphy Richards 52 RCSS which has Rotisserie and I used it for perfection.. I need not place the chicken on the racks but its a revolving Rotisserie that did the trick

Enjoy your Chicken Tangdi/ Drumsticks Malai Kebab along with your children...