Tandoori Prawns

Tandoori prawns turned out yum it was perfect combo served alongside with a pint of beer...Enjoyed...:)

Recipe Video Demo..

Ingredients:

1/2 Kilo Prawns (Shelled & Deveined) 1/4 Cup Yogurt 1 TSp Chilly Powder 1/2 Tsp Turmeric Powder 1/2 Tsp Pepper Powder 1/2 Tsp Tandoori Masala or Garam masala 1/4 Tsp Carom seed /omam powder 1/2 Tsp Kasoori Methi 1 Tsp Ginger Garlic Paste 1 Tsp Lime Juice Salt as per taste oil

Method:

• Wash the prawns thoroughly drain excess water pat dry.
• In a Mixing bowl add prawns lime juice yogurt, kasoori methi, chilly powder, turmeric, carom seed powder, tandoori masala pepper powder , ginger garlic paste and salt mix well and allow to marinate for 1/2 hour.
• Soak bamboo skewers in water for 1/2 hour
• once the prawns are marinated skew the prawns.
• Heat a skillet or Tawa on medium flame add 2 tsp oil and start frying the prawns do not waste marinate keep smearing on the prawns and fry flip and fry the prawns till well done serve hot with mint chutney.

Mint Chutney: Fist Full Mint Leaves Fist Full Coriander leaves 2 Cloves Garlic 1 Chilly 1/2 Cup Yogurt 1/2 Tsp Cumin Salt as per taste

• Wash the mint Chilly garlic and coriander
• Add to a blender along with yogurt salt and cumin grind and serve.
• If you do not wish to add yogurt you can add water to make chutney.

These tandoori prawns are not only starters it can be rolled in roti along with chutney and onion they make wonderful wraps or can be served along with any biryani...

Microwave Carrot Cake in a Mug

I had a weird craving for cake last night as I was preparing this recipe it seemed I should share it...turned out awesome...

Recipe Demo Video...

Ingredients:

2 Medium Size Grated Carrots

2 Tbsp Chopped Raisins 

2 Tbsp Chopped Almonds

1 Egg

3 Tbsp Oil

3 Tbsp Sugar

6 Tbsp Self Raising Flour

A pinch of Salt

3 Tbsp Brandy(optional)

3 Tbsp Milk

A pinch Orange Food Color

Method:

1. In a mixing bowl add grated carrots sugar chopped almonds raisins a pinch of nutmeg and brandy mix well allow the sugar to melt let it rest for 20 minutes.
2. Add the oil egg and a pinch of food color mix well then add self raising flour and mix till well combined. add milk if required.
3. Pour the batter in to mugs a place in microwave for 2 to 3 minutes till well done decorate with whipped cream and serve...enjoy...:)

If you do not have self raising flour add maida with 1/4 tsp baking powder.

Akki Rotti/Rice Roti

Akki Rotti/Rice Rotti is a staple breakfast recipe served across karnataka its served along with chutney or idly podi this recipe can be prepare even for tea time very tasty and healthy.

Video Recipe Demo...Do watch

Ingredients:

2 Cups Rice Flour

2 Medium Onions(Finely chopped)

1/2 Freshly Grated Coconut

1 Tbsp Cumin Seeds

5 to 6 Green Chillies(Finely chopped)

2 Sprigs Curry Leaves(Finely chopped)

Fist Full Coriander Finely chopped

4 Cups Warm Water

Salt as per taste

Oil 

Prep Up:

• Heat a heavy bottom wok on medium flame add rice flour and keep dry roasting till you get a sweet aroma while dry roasting then transfer on to a plate and allow to cool.
• Boil enough water to add and prepare a mixture.

Method:

• Heat 4 to 5 tbsp oil in a wok on medium flame first temper the oil with cumin and asafoetida once cumin splutters add onion chilly curry leaves and coriander fry a bit then add grated coconut and salt as per taste and fry.
• Add the dry roasted flour and mix till well combined.
• Add hot water and stir till it turns into a dough make sure the mixture do not form lumps.
• Take portions of dough using a butter paper or a plastic sheet wet your hands and transfer the dough ball on to the sheet flatten to make rotti if you have a puri/tortilla maker you can use that and prepare even roti.
• Heat a tawa/skillet on low flame and transfer the roti to it once golden to one side gently flip the roti to other side drissle few drops oil and fry till golden color and serve hot with chutney or ketchup...Enjoy...:)

Spicy South Indian Buttermilk Curry/Mor Vadai Kuzhambu

Buttermilk Curry/Mor Kuzhambu is a typical southindian  meal we can add veggies like pumpkin okra or eggplant its up to your taste we normally add vadas to this curry and serve for lunch along with aloo fry...

Recipe Demo Video Buttermilk Curry...

Ingredients:

750 ML Curds

2 Tbsp Channa dal/Split Chickpeas

1 Tbsp Rice

6 Green Chillies

3 Inch Pieces Fresh Coconut

1 Inch Ginger

1+1 Tbsp Cumin

1/2 Tsp Mustard seeds

1/2 Tsp Black Gram Dal

2 Dried Red Chilly

1/4 + 1/4 Tsp Asafoetida

1 Tsp Turmeric Powder

3 Sprigs Curry Leaves

Salt as per taste

Oil for tempering

Method:

• Wash and soak gramdal and rice in water for 1 hours.
• Pour the yogurt/curds in to a heavy bottom pot add turmeric 1/4 Tsp asafotida 1 sprig curry leaves and salt whisk and reserve.
• In a mixer jar add chillies ginger coconut 1 tbsp cumin soaked rice and gramdal add little water and grind to a smooth paste.
• Transfer the masala paste to the yogurt mixture add 1 cup of water and 1 cup milk whisk thoroughly. 
• Place the pot on medium flame keep whisking and bring to a boil once the yogurt mixture froths and boils remove from flame.
• Heat a fry pan with 2 Tbsp oil add mustard seeds black gram dal cumin and asafoetida once mustards and cumin splutters add red chilly and curry leaves fry a bit and add to curry...you can serve curry as it is or add vadas to it...

Recipe Link for Medu Vada please click here

• Take prepared vadas soak in luke warm water a bit press the excess water out then add to the curry do not stir fast the vadas will break serve right away with hot rice...Enjoy...:)

Tips:

• Always check if  yogurt is sour if we boil it will get even more sour its always best to add a cup of milk and whisk the yogurt before placing on flame.

Uddina Vada / Medhu Vadai /Spicy Indian Doughnuts

Many Southindian Hindu families prepare these vadas on the new moon day, I really do not know the myth behind this. It's also a very popular dish served all times of the day with sambar and chutney. Super spongy, crispy and spicy vadas is favorite breakfast item :)

Medu Vada Video Recipe Demo....:)

Ingredients:
2 Cups Black Gram Dal
8 Green Chillies
1 Inch Ginger
2 Medium Onions
Fist Full Coriander
Salt as per taste
Oil for frying

Prep Up:

• Wash and soak the gram dal till it doubles in size.
• Drain water using a colander.
• Add dal to mixerjar and grind sprinkle little water and grind to a smooth paste reserve in a mixing bowl.
• In a mixerjar add chilly and ginger grind to a paste.
• Finely chop onion and coriander.

Method:

• Add the masala paste to the ground batter along with coriander and onion mix well.
• Heat oil in a wok on medium flame.
• Reserve little batter in a bowl and mix salt to the amount of vadas your going to prepare.
• Wet your hands take portions of batter form vada shape and gently drop in oil.
• Gently flip and fry till golden and crisp drain oil and serve hot with chutney...Enjoy...:)

Tips:

• If your unable to form shape add some powdered poha  or rawa to the vada mixture it will soak up moisture and you can form shapes easily.
• Vadas wont remain crisp all the time they will soften eventually try to preserve them in zip lock bags and freeze you can prepare a new recipe or dahi vadas when ever needed.
• Do not add salt to entire batter onions will sweat and the batter will become watery   

Curd Vadai or Thayir Vadai...Using Medhu Vadai on Vidyascooking Channel

Black Eyed Beans/Karamani Vadai

Try something different for diwali excellent tea time snack...

Video Recipe Demo...

Ingredients:
150 Grams Black eyed beans/Karamani
2 Medium  Onion(Finely Chopped)
1/2 Cup Grated Coconut
Fist Full Mint and Coriander (Finely Chopped)
2 Sprigs Curry Leaves(Finely Chopped)
1/2 Cup Roasted Bengal Gram/Udacha Kadalai

Masala Paste:
8 Green Chillies
2 Inch Ginger
8 Pods Garlic
3 Cloves
3 Cardamom Pods
1 Inch Cinnamon
1/2 Tsp Fennel Seeds

Salt as per taste
Oil for frying

Prep Up:

• Wash and soak the black eyed beans in warm water for 6 hours.
• Add the bengal gram to mixer jar grind to fine powder reserve.
• Add the chillies, fennel, ginger,garlic, cloves, cardamom and cinnamon to a mixer jar grind to a paste.

Method:

• Using a colander drain the excess moisture from the beans.
• In a mixer jar add the beans pulse twice and grind on 2 setting for a minute add water if needed grind to a paste reserve in a mixing bowl.
• Add the masala paste to the batter along with roasted bengal gram flour, onion, chilly, curry leaves, coriander, mint and coconut to the mixture and mix well.
• Take small portions of batter and add salt as per taste.
• Heat oil in a wok on medium flame take portions of batter flatten and drop in oil fry till golden brown on color drain oil serve hot with meals or tea...Enjoy...:) 

Pepper Chicken Kofta

I wanted to try pepper chicken slightly different method this was such an awesome recipe slowly but surely I'm getting good with my experiments...:) 

Recipe Video...:)

Ingredients:

Chicken Mince 1/2 Kilo 

Fist Full Mint and Coriander 

5 to 6 Green Chillies

2 Tbsp Crushed Black Pepper Corns

1 Tbsp Ginger Garlic Paste

1 Medium Bell Pepper (Finely Chopped)

1 Large Onion(Finely Chopped)

6 Pods Garlic (Finely Chopped)

2 Sprigs Curry leaves

Oil for frying

Salt as per taste

Coriander and Lime Juice For Garnish

I've used 1/2 the amount of chicken breast meat 1/2 the amount of boneless thigh meat to make chicken mince this ratio helps the chicken to have nice and moist texture.

Method:

• Wash the chicken thrice pat dry chop into bit size chunks.
• In a mixer jar grind mint coriander and green chilly to a coarse paste.
• Reserve the masala paste to the bowl.
• Add the chopped chicken chunks to the mixer jar pulse twice and grind in 1 setting for a minute till the chicken has ground thoroughly.
• Add the chicken to the mint masala add crushed 1 tbsp pepper ginger garlic paste and salt mix  cover refrigerate allow to marinate over night or at-least 2 hours  for best results.
• Heat oil in a wok on medium flame start forming the meat balls fry in oil till light brown in color drain oil reserve.
• Heat 2 tbsp oil or ghee in a wok on medium flame add garlic curry leave and onion fry till transparent.
• Add chopped bell peppers fry a bit.
• Add the meat balls and fry a bit add 1 tbsp crushed pepper and fry garnish with coriander and lime juice serve hot as side dish or starter...Enjoy...:)

These Chicken Koftas can be baked at 180 degree or shallow fried in a nonstick pan.