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Tuesday, January 27, 2009

Crispy Prawn Fry

Prawn medium sized - 1/4 kg
Chilly powder - 1 1/2 tsp
Corn Flour - 1/4 tsp
Ginger Garlic paste - 1/4 tsp
Salt to taste
Oil for deep fry

  • De shell, devein wash and drain the prawns thoroughly keep aside.
  • Mix chilly powder, corn flour, ginger garlic paste and salt in a bowl and make a fine paste.
  • To this add the prawns and mix well and marinate for 30 mins.
  • Now heat oil in a wok and deep fry the prawns, drain off the oil and serve.

Friday, January 23, 2009

Peas Butter Masala

Peas shelled - 1 cup
Onions - 3
Tomatoes - 4
Ginger Garlic paste - 1 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Fenugreek, Cumin seeds
(roast and powder) - 1/2 tsp
Cinnamon stick - 2
Cloves - 2
Cardamom - 1
Butter - 1 tsp
Fresh cream - 1 tsp
Salt - to taste

  • Grind onions, tomatoes together coarsely and keep aside.
  • Heat butter in a pan fry cloves, cinnamon, cardamom.
  • Then add onion tomato paste and fry till the ghee separates.
  • Add ginger garlic paste, chilly powder, coriander powder and salt.
  • Fry for another few minutes by sprinkling water now and then.
  • Pour 1 cup of water with peas and cook till the peas are done.
  • Finally sprinkle cumin and fenugreek powder.
  • Dot with fresh cream and serve hot.

Thursday, January 01, 2009

Rice Pudding

Milk - 3 1/2 cups
Rice - 1/4 cup
Powdered Sugar - 1/4 cup
Rose water - 1 tsp
Seeds of Green Cardamom - 2 to 3 powdered
Almonds - 2

  • Soak rice in water for 2 to 3 hours. Grind in the mixer with water to a very fine paste.
  • In a bowl mix ground rice and milk and microwave uncovered for 5 Min's.
  • Stir with a whisk after every one minute so that lumps will not form.
  • Add sugar. Mix well and microwave uncovered for 3 Min's, stirring in between.
  • Mix well. Cool. Add rosewater.Pour in bowls and decorate with nuts.
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