Prawn Fry with Dill Leaves | Dill Leaves Prawn Fry | Step by Step Picture + Video Recipe | Prawn fry recipe | Dill Prawn Fry | Simple and Yummy Recipes

Prawn fry is one of the simplest and tasty seafood recipes made with prawns or shrimps. Today's recipe is a crunchy and juicy prawn fry with dill leaves. In this recipe, I have used dill leaves. The dill leaves will enhance the taste of seafood altogether to another level. the combination of prawn and dill leaves we get out of it is truly irresistible.

Prawns recipes are mostly everyone's favorite when it comes to seafood recipes. Today's recipe is a very simple recipe with prawns and dill leaves. This can be made within 5 mins. They serve as the best starter recipe. You can use any kind of prawns for this recipe. I have used small-sized white prawns for this recipe.

Preparation time: 15 mins

Marination time: 30 mins

Cooking time: 5 mins

Serves: 3 to 4

Step by Step Picture + Video Recipe 

Ingredients:

• 400 gms Prawn
• 2 tsp Red Chilli powder
• ½ tsp Kashmiri Chilli powder
• Juice from ½ Lemon
• 1 cup Bread crumbs
• 3 tbsp Chopped Dill leaves
• 1 cup all-purpose flour
• 1 Egg
• 1 tbsp melted Butter
• Salt to taste
• ¼ cup Oil for frying

Method:

• De shell, Devein the prawns, and wash thoroughly. Rub the prawns with salt and turmeric powder and keep aside for 10 Min's and then rinse in water and drain the water thoroughly and keep aside.
• Place the cleaned prawns in a wide bowl. Add Red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.
• Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.
• Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.
• Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.
• Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Step By Step pictures of how to prawn fry with dill leaves

Place the cleaned prawns in a wide bowl. Add red chili powder, Kashmiri chili powder, salt, and lemon juice. Mix well to coat and keep aside. let it marinate for 30 mins.

Place the bread crumbs on a wide plate, add the chopped dill leaves and mix well. Place all-purpose flour on another plate and season with a little salt. Mix well and keep aside. In a separate bowl beat an egg lightly and keep it ready.

Next, coat the prawn thoroughly in the seasoned flour and dip the prawns lightly in the egg ( egg wash ) and get a good coating of bread crumbs covering the entire prawn. Place it on a separate plate. Repeat the same with the remaining prawns.

Heat ¼ cup of oil in a wide pan, when hot place the prawns one by one gently fry the prawns on one side for 2 mins on medium heat. After 2 mins flip them and again cook for 2 mins on another side.

Next, add the melted butter all over the prawns and fry the prawns for another 30 secs. Remove to a plate and serve hot with tomato ketchup or mayonnaise.

Video Recipe

Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Fish Manchurian |Simple and Yummy Recipes

Chili Fish is a popular Indo-Chinese recipe made by tossing boneless pieces of fish in the spicy chili sauce. It can be served as an appetizer or side dish for noodles and fried rice. It is a perfect appetizer for dinner party recipes.

For making this chili fish recipe, make sure to use only boneless fish pieces which are cut into medium-sized cubes. Any boneless fish can be used for this recipe.

Scroll down for step-by-step pics recipe and video recipe. 

Preparation time: 10 mins

Cooking time: 30 mins

Serves: 2-3

Ingredients:

• 300 gms Boneless Fish (cut into cubes)
• 1 Onion ( cut into petals )
• 1 Capsicum ( cut into cubes )
• 1 tbsp Garlic, finely chopped
• 1/2 tbsp Ginger, finely chopped
• 1 tsp Pepper powder
• Salt as required
• 1 tbsp Salt
• Oil for deep frying
• few chopped Spring Onion

Batter to coat fish

• 1 tsp Lemon juice
• 1/2 tsp Salt
• 1 tsp Red chili powder
• 1 tsp Pepper powder
• 1 tbsp All-purpose flour
• 1 1/2 tbsp Cornflour
• 1 tsp Ginger Garlic paste
• Egg white from 1 egg

Sauce mix

• 2 tbsp Soysauce
• 1 tbsp Red chili sauce
• 1/2 tbsp Tomato sauce
• 1 tbsp Chilli Vinegar

Cornflour Slurry

• 1 tbsp Cornflour
• 1 tbsp Water

Method

Step 1: To make Sauce mix

• In a small bowl mix together all the sauces -soy sauce, red chili sauce, tomato sauce, and chili vinegar. Keep aside.

Step 2: Batter Coating the fish

• Place the boneless fish cubes in a large bowl. Add salt and lemon. Mix well. Keep aside and let it marinate for 15 mins.

• After 15 mins, add cornflour, maida flour, ginger garlic paste, red chili powder, pepper powder, and egg white from 1 egg to the fish. Mix well to coat the batter well with the fish.

Step 3: Deep frying the Fish

• Heat oil in kadai or pan for frying the fish. When the oil is medium hot, drop the fish pieces one by one and fry them in batches until crisp and done. Once the fish is fried, remove it to a plate plated with the tissue.

Step 4: Making Chili Fish / Fish Manchurian

• Heat 1 tbsp oil in a wide pan, when hot add chopped garlic, ginger, and green chilies, and stir fry for 15 secs on high heat.

• Next, add the onion petals and stir fry for 15 secs on high heat. Then add capsicum pieces, salt, and stir fry for 30 secs on high heat.

• Then pour the sauce mix and 2 tbsp of water and mix well. stir fry for 1 min on high heat.

• Make cornflour slurry by mixing cornflour and water and immediately add this slurry to the onion, capsicum sauce mixture and mix well.

• Next, add the fried fish cubes to the pan and toss well with the mixture. Toss well to coat with the sauce and stirfry for 2 min on high heat.

• Add salt and pepper powder as required and mix well. Garnish with some chopped spring onion and serve hot.

💢   Step By Step Pics of how to make chili fish recipe or fish Manchurian recipe 💢 

Step 1: To make Sauce mix

In a small bowl mix together all the sauces -soy sauce, red chili sauce, tomato sauce, and chili vinegar. Keep aside.

Step 2: Batter Coating the fish

Place the boneless fish cubes in a large bowl. Add salt and lemon. Mix well. Keep aside and let it marinate for 15 mins.

After 15 mins, add cornflour, maida flour, ginger garlic paste, red chili powder, pepper powder, and egg white from 1 egg to the fish. Mix well to coat the batter well with the fish.

Step 3: Deep frying the Fish

Heat oil in kadai or pan for frying the fish. When the oil is medium hot, drop the fish pieces one by one and fry them in batches until crisp and done. Once the fish is fried, remove it to a plate lined with the tissue paper.

Step 4: Making Chili Fish / Fish Manchurian

Heat 1 tbsp oil in a wide pan, when hot add chopped garlic, ginger, and green chilies, and stir fry for 15 secs on high heat.

Next, add the onion petals and stir fry for 15 secs on high heat. Then add capsicum pieces, salt, and stir fry for 30 secs on high heat.

Then pour the sauce mix and 2 tbsp of water and mix well. stir fry for 1 min on high heat.

Make cornflour slurry by mixing cornflour and water.

Immediately add this slurry to the onion, capsicum sauce mixture and mix well.

Next, add the fried fish cubes to the pan and toss well with the mixture. Toss well to coat with the sauce and stirfry for 2 min on high heat.

Add salt and pepper powder as required and mix well. Garnish with some chopped spring onion and serve hot.

Video Recipe

Leftover Shredded Chicken Curry | Pichi Potta Kozhi | Step By Step Pic + Video Recipe | Shredded Chicken Curry | Simple and Yummy Recipes

Do you have some leftover chicken pieces, then you must try this recipe. Don't miss it to try this recipe and thank me later 😉. Easy and quick recipe with leftover chicken pieces.

Shredded Chicken Curry is a very popular recipe in Tamilnadu and it is an extremely very simple and easy recipe to make. It is called " pichi potta kozhi vathakal " in Tamil.

I have used leftover chicken like grilled chicken and chicken tikka which I barbequed a day before. Use only the boneless part and discard the bones. If you don't have leftover chicken then pressure cook or boil some boneless chicken pieces and shred them into thin strips. This can be used as a filling for sandwich, wraps and rolls etc.

Scroll down for Video Recipe and step by step pic

 

Preparation time: 3 mins

Cooking time: 5 mins

Serves: 2

Ingredients:

• 1 cup Leftover Shredded Chicken pieces
• 1 Onion, medium-sized, chopped
• 1 Tomato, small-sized, chopped
• 2 Green Chillies
• Few Curry leaves
• 1 tsp Pepper powder
• 2 tbsp of Water
• 1 tbsp Oil
• Salt as required

Method:

• Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

• Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

• Add ginger-garlic paste and saute till the onion becomes light golden brown in colour and raw smell of the ginger-garlic paste goes off on medium heat.

• Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

• Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

• Next, add the pepper powder and mix well. Cook for a minute on medium heat.

• Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat.

Step By Step pictures of how to make leftover chicken curry recipe

Shred the leftover chicken pieces into thin strips. Discard the bones, use only the boneless / flesh part. Keep aside.

Heat 1 tbsp oil in a kadai / wok. When hot add the onion, green chilies, few curry leaves, and saute till the onion becomes translucent on medium heat.

Add ginger-garlic paste and saute till the onion becomes light golden brown in color and the raw smell of the ginger-garlic paste goes off on medium heat.

Then add the tomatoes and required salt and saute till tomatoes become soft and mushy on medium heat.

Next, add the leftover chicken pieces and give a good mix, so that the mixture coats well with the chicken pieces.

Next, add the pepper powder and mix well. Cook for a minute on medium heat.

Then add 2 tbsp of water to it and mix well. Cook saute for about 3 mins on medium heat and switch off the flame and serve.

Video recipe

Chicken Pakoda | Crispy Chicken Pakora | Step By Step Pic + Video | Easy & Quick Snack Recipe with Chicken | Simple and Yummy Recipes

Chicken pakoda is an amazing chicken appetizer recipe made using boneless chicken. This is the most loved chicken snack recipe across India. These deliciously crunchy chicken bites will take only a few to prepare. It is a very simple recipe where the chicken is mixed with some spices and flour and deep-fried in oil.

Do you miss this street style chicken pakora during this pandemic situation? Then try this recipe at home. It is very very easy to make, yet very yummy too. There are different ways of making this fried chicken bites. Here I have shared the very simple way to make this street style chicken pakoda recipe. I never added the egg to make these but the street vendors do add it to the marinade. If you wish you can add the egg to the marinade.

Chicken Pakoda is a great starter dish for a party or just a tea time snack to savor in the evening. These chicken bites are very hit among the kids and teens. Monsoon started and it is a perfect recipe for this weather. Do try this recipe this weekend and enjoy it with your family. Stay home Stay safe.

Ingredients

• 250 gms Chicken, small pieces, Boneless
• 1 tsp Ginger Garlic paste
• 2 tsp Red Chilly powder
• 1/4 tsp Turmeric powder
• 2 tbsp Bengal gram flour
• 1 tbsp Rice flour
• 1 tbsp Corn flour
• 1 tsp Lemon juice
• salt as required
• few Curry leaves, finely chopped
• 3 tbsp Water
• Oil for deep frying

Method:

• In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one.

• If you feel the batter is too tight or thick, add one more tbsp of water and mix well the ingredients. Add ginger-garlic paste, chilly powder, turmeric powder.

• Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

• Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

• If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

• Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

• Turn over the chicken pieces and fry again for 2 -3 mins in medium flame.

• Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches and serve hot with tomato ketchup or mint chutney.

💥 Step by step pic how to make chicken pakoda at home
In a large wide bowl, place the chicken pieces. Then add all the ingredients one by one. Add ginger-garlic paste, chilly powder, turmeric powder.

Next add the flours- Bengal gram flour, rice flour, cornflour, curry leaves, lemon juice.

Then finally add the water and mix well the ingredients so that the batter coats well with the chicken pieces.

If the batter is too thick or tight add one more tbsp of water and mix well. Marinate for at least one hour.

Heat the oil for deep frying in a heavy-bottomed wok or kadai. When hot enough, drop in the chicken pieces one by one. Fry for 2 -3 mins in medium flame.

Turn over the chicken pieces and fry again for 2 -3 mins in medium flame. Once cooked transfer the chicken pieces to a bowl or a plate. Fry the remaining chicken pieces in batches.

Watch the making here

Egg Pepper Fry Recipe | Egg Pepper Masala | Boiled Egg Pepper Fry | Muttai Milagu Varuval | Pepper Egg Roast | Simple and Yummy Recipes

Egg Pepper Fry - a quick & easy South Indian style boiled egg stir fry recipe that can be done in a few minutes. It's spicy and it's perfect to pair with ghee rice, rice with sambar, rasam, and curd. 

This is a quick recipe that you can make when you have no time to make a side dish for rice. I usually prepare this with ghee rice or chicken biryani. This can be even served as a starter too.

Click the link for the video recipe 👉 https://youtu.be/fz-n2qwyJmk
Preparation time: 10 mins
Cooking time: 5 mins
Serves: 2

Ingredients:

• 3 Boiled Eggs, cut into halves
• 1 tbsp Oil
• Few Curry Leaves
• Salt as required

To Grind:

• 1 Onion, small-sized, chopped
• 1 ½ tsp Pepper
• ¼ tsp Cumin seeds
• ½ tsp Coriander seeds
• 4-5 Garlic cloves
• small piece Ginger

Method:

• Blend / Grind all the ingredients under " to grind " with 1 tbsp of water. Blend to a smooth paste and keep aside.

• Heat oil in a wide pan, when the oil is medium hot add the ground masala paste.

• Saute and fry the paste for 3 mins. Then add the salt and cook the masala in low flame till the oil separates.

• Once the oil separates, add 1 tbsp of water and mix well.

• Now place the egg halves yolk side down and cook for 1 minute in low flame.

• After a minute turn the egg yolk side up.

• Next add few curry leaves and gently mix. Saute the eggs for a minute and switch off the flame. Transfer to a serving plate.

• Serve with ghee rice or rice with sambhar, rasam, curd, etc.

Pepper Chicken dry | Boneless Pepper Chicken | South Indian Pepper Chicken Recipe

Today's I'm going to share South Indian Pepper Chicken recipe. This is spicy, hot and flavorful chicken recipe that can be easily prepared at home. It goes well with almost all the dishes like rice, chappathi, roti, dosa etc. It can be served as a starter too. 🍗

↓ Click link for video recipe ↓ This recipe is very easy and quick to make. I have made this recipe with boneless chicken pieces, but you can try chicken with bones too. It is a very delicious recipe and i bet... you will definitely want them to make again and again. I have made this recipe more than ten times.. every time it has come very good. It's a perfect weeknight dinner recipe.

Preparation time : 2 Minutes
Cooking time : 15 minutes
Serves : 2

Ingredients:

• 300 gms Boneless Chicken cut into small pieces
• 1 inch Cinnamon Stick
• 3 Cloves
• 3 Cardamom
• 3 Dry Red Chillies
• 5 cloves of garlic, chopped
• 2 inch piece Ginger, chopped
• 1 Onion, medium size, chopped finely
• Few Curry leaves
• Salt to taste
• 2 tbsp Oil

To Grind Coarsely

• 1 tbsp Black Pepper
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds

Method:

• Ground coarsely pepper, fennel seeds, cumin seeds using mortar pestle or mixer and keep aside. Wash the chicken pieces and keep aside.

• Heat oil in a pan, when hot add cinnamon stick, cloves, cardamon, garlic, ginger and fry.

• Add chopped onion and fry till it turns light golden brown colour.

• Add boneless chicken pieces, turmeric powder and salt and mix well and saute.

• Add the pepper mixture to the chicken and mix well.

• Cover the pan and cook the chicken in medium flame for 15 minutes or until the chicken gets cooked. Stir in between.

• When the chicken is cooked, add the curry leaves and cook for one minute.

• Serve hot with biriyani, jeera rice, ghee rice etc.

Chicken Sukka Fry / Kozhi Sukka Varuval | Quick starter recipe with Chicken

Chicken Sukka Fry - chicken boneless pieces cooked dry with a blend of spices. This can be easily prepared at home with very few ingredients. A blend of ethnic spices coated with diced chicken boneless pieces and kept marinated for few hours and deep fried.

A simple, easy, tasty spicy chicken fry recipe from Tamilnadu. Just need only a few ingredients for this recipe. We call it in Tamil as ' Kozhi Sukka Varuval '. One of the best non veg side dish to rice and biriyani. Or drizzle some lemon juice over it and serve it as a starter. Try this and share it and i'm sure you all will definitely love it.

Preparation time : 5 Min's/ Cooking time : 30 min's / Marination time : 3hours(optional)
Recipe Source : Food Lovers Magazine
Ingredients

• 500 gms Boneless Chicken, diced

• 1 1/2 tbsp Ginger Garlic paste

• 2 tbsp Chilly powder

• 1/2 tsp Turmeric powder

• 1 tbsp Coriander powder

• Salt to taste

• Oil for deep frying

Method

• Mix together the chicken, ginger garlic paste, chilly powder, turmeric powder, coriander powder and salt so that the paste nicely coats with chicken. Do not add water. If needed or if you feel its very dry, then just sprinkle very little water.

• Let it stand for 3 hours in the refrigerator.

• Heat oil in a kadai/ wok, add the marinated pieces in batches to the wok and fry till crisp and cooked. while frying keep the flame in medium.

• Garnish with coriander or curry leaves and serve.

Click down the link for the video recipe

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