How to cook Spicy Prawns

This is a very tangy and spicy prawns recipe.This recipe has a lot of Indian flavouring.
Note: You can avoid coconut oil and go with other cooking oil..but coconut oils brings the actual south indian flavouring. Enjoy this delicious meal!!!

Image Source: mcmaster7.blogspot.in





















Ingredients:


  • White prawns : 250 gm
  • Kashmiri red chilly powder: 1/2 tsp
  • Coconut oil: 4 tsp
  • Turmeric powder: 1/4 tsp
  • Pepper powder: 1/4 tsp
  • Ginger garlic paste: 1/2 tsp
  • Garam masala powder: 1/4 tsp
  • Water: 1/2 cup
  • Salt to taste
  • Tamrind water: 1 tbsp
  • Curry leaves: 2 string
  • Red chilly flakes: 1/2 tsp
  • Lemon juice: 1/4 tsp




Method:

  • Wash and remove the dark dorsal vein of the prawns.
  • Heat a wok and add prawn, ginger garlic paste, kashmiri red chilly powder, tamrind water, turmeric powder, water, salt and cook for about 8 minutes.
  • Heat coconut oil in a pan and then add crushed red chilly flakes, curry leaves and add cooked prawn and fry for 5 minutes on low flame.
  • Add pepper powder, lemon juice and garam masala powder to fried prawn. 
  • Mix well and turn off the flame.
  • Serve hot with steamed rice.

Mexican Grilled Chicken

Ingredients:


  • 8 chicken thighs
  • Onion: 1/2 
  • Garlic: 1 large  clove
  • Mexican oregano: 1/2 teaspoon 
  • Olive oil: 1/4 cup 
  • Cumin: 1/2 teaspoon 
  • Salt: 1 teaspoon 
  • Black pepper: 1/2 teaspoon 
  • Dried chipotle powder: 1/4 teaspoon 
  • Paprika: 1 teaspoon 
  • Lime: 1
  • Apple cider vinegar:  2 tablespoons 
  • Cilantro leaf : 1 handful


Image Credit: dotmsr.com



















Method:


  • Put all marinade ingredients in the blender or food processor to make a paste.
  • Put marinade and chicken in zip lock bag, so that the chicken marinates properly.
  • Mix it properly so that the marinade is spread properly.
  • Refrigerate for at least 2 hours or overnight in order to get all the flavours correct
  • Remove chicken from marinade and place it on hot grill. 
  • Baste it occasionally.
  • Grill, turning occasionally, until chicken is cooked through.


Pasta Salad

Ingredients:


  • Cooked Pasta: 1 pound
  • Garlic Powder:  1/4 tsp
  • Ground Black Pepper: 1/4 tsp
  • Green Pepper, sliced: 1
  • Chicken breast cooked and diced: 1 and 1/2 cup
  • Grated carrot : 1
  • Stuffed olives, sliced : 1/4 cup
  • Onion: 1/2 medium
  • Celery stalk, chopped: 1
  • Thin sliced green piece: 1/2 cup
  • Kidney beans, boiled or roasted : 1/2 cups
  • Catalina Dressing or Bleu Cheese dressing: 1/2 cup



Method:

  • Combine the dressing,ground pepper, green pepper, thinly sliced piece, chopped onions together.
  • Then add the remaining ingredients.
  • Serve it on cabbage leaves, you can also add some extra dressing while serving
  • You can also serve it with french fries to give an extra twist.

Prawns Momo

Ingredients:


  • Prawn (small) boiled:500 grams (dark dorsal vein removed )
  • Rice flour: 1 cup
  • Coconut grated: 1 cup (optional)
  • Onions, finely chopped: 2 medium
  • Oil: 3 tablespoons
  • Curry leaves: 10 
  • Salt to taste
  • Turmeric powder: 1/2 teaspoon
  • Coriander leaves: 2 tablespoons
  • Tomato sauce: 3 tablespoons
  • Green chillies, chopped: 2 
  • Tomato, chopped: 1 medium



Image Courtesy: himalayanrestaurant.com

Method


  • In a wok, heat oil, add onions and curry leaves. 
  • Saute till onion turns light brown.
  • Add chopped green chilies and tomatoes, mix well and cook until tomatoes get soft. 
  • Now add salt, turmeric powder, red chilli powder, coriander powder and tomato sauce, saute it for almost 30-40 seconds.
  • Add ¼ cup of water and combine well.
  • Add the boiled prawns and mix well. 
  • Let the gravy boil and allow it to thicken. 
  • Take it off the flame and allow it to cool.
  • In a separate bowl, make a dough with rice flour, salt and little water.
  • Divide the dough into equal parts and shape them into small balls.
  • Flatten each of the rice flour balls and stuff a spoonful of the prawn gravy in the center and roll from all the sides the fix it properly.You can give any desired shape
  • Once that is done, coat the balls with grated coconut if you will.
  • Heat water in a steamer and steam the balls for ten minutes or till rice flour is cooked.
  • Serve it hot, with homemade chilli sauce or any other dip.
  • This can be served as a starter.


Fish Fry Northern Karnataka Style

Ingredients:


  • Fish: 4 (any fish which you would like)
  • Ginger paste: 1 Tablespoon
  • Garlic paste: 1 Tablespoon
  • Chilli Powder: 2 Tablespoons
  • Turmeric Powder: 1⁄4 Teaspoon
  • Pepper Powder: 1 Teaspoon
  • Salt
  • Lemon: 1
  • Coconut Oil to shallow fry
  • Rawa (Semolina): to coat the fish.



Method:


  • Clean the fish properly, make make small slits in to fish so that the marinade reaches the inner flesh
  • In a bowl combine ginger paste, garlic paste, chilli Powder, turmeric powder, pepper powder, lemon juice, salt to taste and some water together. Remember water should be added so as to make a thick paste.
  • Marinate the fish pieces with the thick paste. Apply proper amount of marinade in the slitted area and keep it aside for 30 mins.
  • Heat coconut oil in a pan, you might also use regular oil.
  • Now the dip the marinated fish pieces into semolina, and cover the fish with semolina properly.
  • Shallow fry the fish pieces on both sides till golden brown on slow flame.
  • Note : The quantity of the spices can be adjusted as per your taste.


Hyderabadi Biryani

Ingredients:

  • Basmati Rice:   500 g.
  • Mutton cut into small pieces:  1kg.
  • Garam Masala:  2 tsp.
  • Red chilies:  6.
  • Cashew-nuts:  A handful.
  • Onions:  5.
  • Cloves (long): 2.
  • Cinnamon (Dalchini):   2 sticks.
  • Black Cardamom (Elaichi):3.
  • Green chilies:  6.
  • Coriander, chopped finely: 1 cup.
  • Mint leaves, finely chopped:1 cup.
  • Ginger Garlic paste: 3 tsp.
  • Saffron (dissolved in ¾ cup milk):  3-4 strands
  • Curd beaten: 1 cup
  • Lime juice:  2
  • Eggs boiled, cut into halves:  4  (for garnishing, optional)
  • Ghee /Oil: 5 tbsp.
  • Salt to taste






Method:

  • Cut onion into long and thin slice and fry it in oil till crisp, golden brown in color. Keep this aside.
  • In a blender, blend the red chilies and cashew-nuts into a fine paste and keep it aside.
  • Prepare a mixture of beaten curd, salt as per taste and ginger garlic paste. Mix it well.
  • Apply this marinade to the mutton pieces and set aside for ½ to 1 hour
  • In a pressure cooker heat 4 tablespoons ghee and stir fry the red chili and cashew-nut paste for around 30 seconds.
  •  Add the marinated mutton, ¼ portion of the fried onion, one teaspoon garam masala and salt to taste.
  • Allow it to cook till ghee separates from the mixture.
  • Now add 1½ cups of warm water.
  • Pressure cook till tender. This would require 30-45 minutes.
  • Heat a large skillet, add 1 tbsp ghee and then add cinnamon, cloves, black cardamom. Stir fry it thoroughly.
  •  Add the washed and soaked rice and stir-fry a little i.e. for about 2-3 minutes.
  • Now add  green chilies and salt to taste.
  • Add enough warm water (The amount of water to be added depend on the type of rice which is being used). Cook till rice is done.
  • Place the rice on a big platter and spread all over.
  • Discard the spices added to it.
  • In a separate bowl, mix together the chopped coriander, mint leaves, garam masala and fried onion and keep it aside.
  • Take a heavy bottomed Wok and line it with ghee.
  • Spread a layer of rice (not all the rice only, 1/3 of rice) and cover it with half of the mutton gravy prepared.
  • Sprinkle half amount of the mint leaves and coriander mixture and juice of a lime.
  • Cover with rice, followed by a mutton layer, mint leaves and coriander mixture and finish with a rice layer.
  • Sprinkle some saffron milk on rice and dot with ghee.
  • Cover tightly and place over a griddle for 20 minutes. You can also cook it on a low flame on a burner for 20 minutes.
  • Serve hot, garnished with eggs cut into halves, coriander and mint leaves.

Chicken Do Pyaza

Ingredients:


  • Chicken: 1 kg 
  • Salt: 1/2 -1 tsp
  • Lemon juice: 2 tbsp 
  • Ghee: 3/4th cup 
  • Onions, chopped: 4 large 
  • Garlic, crushed: 2 flakes 
  • Plain yogurt: 2 cups
  • Water : 11/4th cups 
  • Cloves:  6
  • Brown cardamom: 1
  • Black peppercorns: 12
  • Cinnamon stick: 2 pieces 
  • Ground ginger: 1/2 tsp 
  • Turmeric powder: 1 tsp 
  • Red chili powder: 1 tsp 
  • Medium sliced and fried onion: 1 medium 


Image Courtesy: subhraskitchen.blogspot.in

Method:



  • Divide the chicken into four to eight pieces as per your choice.
  • Now rub salt and lemon juice all over the chicken and keep it aside for 30 minutes.
  • In a wok heat ghee and add 6 cloves, 1 brown cardamom, 12 black peppercorns, 2 pieces cinnamon stick. Keep stirring it till you get a lovely aroma from the spices.
  • Stir well then add onion ,garlic, remaining spices and saute it till oil oozes out from onion.
  • Then add chicken pieces.Allow the chicken to cook for 15 minutes, stir occasionally 
  • Add the curd or yogurt and stir for another 5 mins over a low flame. 
  • Add the water, cover and simmer until the chicken is tender
  • Garnish fried onion. Place round sliced tomatoes on top. 


Punjabi Lemon Chicken


Ingredients:

  • Chicken thighs : 6 (without skin)
  • Veg. oil: 3-4 Tbsp
  • Onions sliced: 2
  • Cumin seeds:  2 tsp
  • Garlic chopped: 6 cloves
  • Ginger chopped: 1/2 inch
  • Hot green chillies: 3-4
  • Turmeric powder: 3/4 tsp
  • Coriander powder: 1 tsp
  • Salt to taste
  • Fresh lemon juice: 1 cup
  • Fresh coriander, chopped: 1/2 cup (to garnish)


Image Courtesy: www.sonisfood.com


Method:


  • In a bowl place chicken and coat it evenly with 2 tbsp lemon juice and salt. Keep it aside for 2 - 4 hours. You can also add cracked pepper as per your spice requirements.
  • Heat oil in a heavy cooking vessel on a high heat and once its hot add the cumin seeds, ginger and saute them until fragrant.
  • Now add the onions, garlic and sauté them gently until they take on a light golden brown color.
  • Now add the turmeric powder and coriander powder.Make small slits of green chillies and add it to the pan.
  • Toast the spices on a high heat until they are intensely aromatic. 
  • Add 1 tbsp of lemon juice to the pan.
  • Add one cup of water, mix it well till the masala is cooked properly.
  • Add some salt and mix well, then add the chicken thighs to the pan. 
  • Turn up the heat and fry the chicken in the masala until it is evenly coated with the flavor of the base and is a very light yellowish golden brown in color.
  • Bring the chicken to a boil, then turn the heat to low, cover the pan and let the chicken simmer away until it is cooked to perfection and almost falling off the bone.
  • Once the chicken is cooked, uncover the pan and simmer the light gravy until slightly reduced and concentrated in flavor. 
  • Turn off the heat, then garnish with fresh coriander and serve with rotis or rice.


Chicken Cooked in Paprika


Ingredients:


  • Whole fresh chickens, each cut into 4 or 6 pieces:  1.3 kg
  • Chicken stock : 435 ml  (or 1 3/4 cups)
  • Olive oil: 1 tablespoon
  • Onions, halved, thinly sliced: 2
  • Garlic, thinly sliced: 2 cloves
  • Sweet paprika: 1 tablespoon
  • Tomatoes, chopped: 4 medium
  • Fennel seeds: 2 teaspoons
  • Light sour cream: 90g (1/3 cup)
  • Chopped fresh parsley or cilantro: 1/4 cup





Method:


  • Sprinkle the chicken with salt and pepper and spread it all over.
  • Heat olive oil in a large heavy-based saucepan over medium flame.
  • Now cook half the chicken for 3-4 minutes from each side until golden.
  • Now keep it aside on paper towel.
  • Now stir fry the remaining chicken like above and keep it aside.
  • If there is sufficient amount of oil in the pan then add the onion and garlic to the pan or you can add some more oil.
  • Saute it until golden or for 3-4 minutes.
  • Mix in the paprika and fennel seeds. Saute it for a minute
  • Now put chopped  tomatoes and chicken stock.
  • Add the chicken pieces and bring it to a boil.
  • Once boiled reduce heat to low.
  • Cover and allow it to simmer for 50 minutes.
  • Then uncover and simmer it for 25 minutes more.
  • Turn off the flame and stir in sour cream.
  • Sprinkle with finely chopped parsley or cilantro.
  • Serve it warn for dinner.


Chicken and Noodles in Satay Sauce



Ingredients:


  • Chicken thigh fillets : 400g
  • Peanut oil or any other vegetable oil: 1 1/2 tablespoon 
  • Noodles: 450g 
  • Shallots: 2 
  • Green round beans, topped, halved: 180g 
  • Carrot, peeled, thinly sliced: 1
  • Bought satay sauce: 125ml (1/2 cup)
  • Salt to taste 



Image Courtesy: http://www.taste.com.au/

Method:


  • Cut chicken thigh fillets in 3 cm pieces
  • Boil the noodles in salted water for 5 minutes, covered until tender.
  • Cut shallots into thin slice diagonally.
  • Heat a pan over high flame. 
  • Add 1 tablespoon oil. 
  • Now add the chicken with some salt to taste and stir-fry it for 5 minutes or until chicken turns golden and cooked. 
  • Once cooked transfer it to a plate to cool down.
  • Heat the remaining oil in the same pan over high flame. 
  • Now add the thinly sliced carrot, beans and pale section of shallots saute it for 3 minutes.
  • Finally add noodles, chicken and satay sauce to the pan.
  • Keep tossing until mixed thoroughly. Turn off the flame
  • Garnish it with remaining shallot to serve. You can also add some cracked black pepper.


Cheesy Chicken Lasagna with Spinach

Ingredients:


  • Cubed, cooked chicken meat: 2 cups 
  • Chicken broth: 2 cups 
  • Lasagna noodles: 9 
  • Butter: ½ cup 
  • Onion, chopped: 1
  • Garlic, minced: 1 clove 
  • All-purpose flour: ½ cup 
  • Salt: 1 tsp. 
  • Cups milk: 1 ½ 
  • Shredded mozzarella cheese: 4 cups 
  • Parmesan cheese, grated:1 cup 
  • Dried basil: 1 tsp. 
  • Dried oregano: 1 tsp. 
  • Ground black pepper: ½ tsp. 
  • Ricotta cheese: 2 cups 
  • Frozen chopped spinach (unfreezed and drained): 2 10 oz. 
  • Chopped fresh parsley: 1 Tbs. 
  • Parmesan cheese for topping:¼ cup 
  • You can also include other vegetables as per your likes





Method:


  • First of all preheat the oven at 350º . 
  • Now simultaneously, boil a large pot of lightly salted water in a pot.Then cook lasagna noodles in this boiling water for 8 to 10 minutes. 
  • Once cooked drain it and rinse with cold water.
  • Now in a saucepan, melt the butter on a medium heat.
  • Add onion and garlic, cook them in the butter until tender sauteing it. 
  • Now add flour and salt and simmer until bubbly. 
  • Mix in the broth and milk and bring it to a boil, stirring constantly for a minute. 
  • Stir in 2 cups of mozzarella cheese and ¼ cup Parmesan cheese. 
  • Season it with the basil, oregano and freshly ground black pepper. Turn off the flame and let it cool.
  • In a 9x13 baking dish, spread 1/3 of the sauce mixture in the bottom. 
  • Layer the dish with 1/3 of the noodles, the ricotta and the chicken. 
  • Arrange the other 1/3 of the noodles over the chicken and layer it with 1/3 of the sauce mixture, spinach and the remaining 2 cups mozzarella cheese and ½ cup Parmesan cheese. 
  • Arrange the remaining noodles over cheese and spread remaining sauce over noodles evenly. 
  • Finally sprinkle it with parsley and ¼ cup of Parmesan cheese.
  • Bake for 35 to 40 minutes in the preheated oven.
  • You can serve it like shown in the below picture