Showing posts with label prawn. Show all posts
Showing posts with label prawn. Show all posts
Prawn Hash Eral Puttu
Wednesday, April 16, 2014
If you are born and brought up with fresh sea foods, you will definitely miss them if you are not living in your home town,really i miss my home town especially for their super fresh seafoods. Nothing will beat those fresh seafoods, you have to compromise with the frozen ones if you live far away from your country as some of us will do.
We have to mix and match these available frozen seafoods here according to our tastebuds , before a month i prepared this tasty puttu aka hash with frozen tiny prawns for our lunch. I prepared this prawn hash quickly to serve along with a simple sambhar for our lunch, needless this delicious puttu tastes excellent with wonderful flavours and everyone at home simply loved it.Sending to Asiya Omars Feast of Sacrifice.
3cups Prawns (tiny & frozen)
20nos Shallots or 2 nos Onions (chopped finely)
1inch Ginger (chopped finely)
5nos Garlic (chopped finely)
3nos Green chillies (chopped finely)
1/2tsp Pepper powder
1/2tsp Turmeric powder
1tsp Fennel seed powder
1/2cup Coconut (grated)
1tsp Cumin seed powder
1/2tsp Mustard seeds
1/2tsp Urad dal
2tbsp Coriander leaves (chopped)
Salt
Oil
Cook the prawns with turmeric powder and water until they turns soft, smash the cooked prawn pieces.
Add the pepper powder, cumin seed powder, fennel seed powder, salt to the cooked mashed prawn pieces.
Heat enough oil and let splutters the mustard seeds and urad dal, add the chopped ginger,chopped green chillies and chopped garlic pieces to the seeds and fry until they turns slight brown.
Add immediately the chopped shallots or onions and cook everything until they turns transculent.
Now add the cooked and spiced prawns and toss everything gently, cook everything in simmer until they turns dry and get well fried..
Finally add the chopped coriander leaves and grated coconut to the puttu, cook for few minutes and put off the stove.
Serve as side dish with rice and gravies...
We have to mix and match these available frozen seafoods here according to our tastebuds , before a month i prepared this tasty puttu aka hash with frozen tiny prawns for our lunch. I prepared this prawn hash quickly to serve along with a simple sambhar for our lunch, needless this delicious puttu tastes excellent with wonderful flavours and everyone at home simply loved it.Sending to Asiya Omars Feast of Sacrifice.
3cups Prawns (tiny & frozen)
20nos Shallots or 2 nos Onions (chopped finely)
1inch Ginger (chopped finely)
5nos Garlic (chopped finely)
3nos Green chillies (chopped finely)
1/2tsp Pepper powder
1/2tsp Turmeric powder
1tsp Fennel seed powder
1/2cup Coconut (grated)
1tsp Cumin seed powder
1/2tsp Mustard seeds
1/2tsp Urad dal
2tbsp Coriander leaves (chopped)
Salt
Oil
Cook the prawns with turmeric powder and water until they turns soft, smash the cooked prawn pieces.
Add the pepper powder, cumin seed powder, fennel seed powder, salt to the cooked mashed prawn pieces.
Heat enough oil and let splutters the mustard seeds and urad dal, add the chopped ginger,chopped green chillies and chopped garlic pieces to the seeds and fry until they turns slight brown.
Add immediately the chopped shallots or onions and cook everything until they turns transculent.
Now add the cooked and spiced prawns and toss everything gently, cook everything in simmer until they turns dry and get well fried..
Finally add the chopped coriander leaves and grated coconut to the puttu, cook for few minutes and put off the stove.
Serve as side dish with rice and gravies...
Prawn Fritters Eral Bhaji
Friday, April 4, 2014
Bhaji with prawns, thats a quick, easy as well as tasty appetizier,they are really simply addictive and pect to serve while sudden guests visit your home..With simple ingredients, this prawn bhajis will be ready within few minutes.Kids will love them for the sure and definitely a real feast for sea food lovers like me.
Since two days, its raining like anything and obviously we love to have deep fried beauties, immediately i opened my freezer and thawed few prawns and prepared this super crispy prawn bhajis.Enjoyed having this crispy fritters for our yesterdays evening snacks with some coffee.Sending this crispy prawn fritters to Ushas Seafood Feast.
25nos Prawns (cleaned and washed with tails intact)
1/2cup Gram flour
1/4cup Corn flour
1/4cup Rice flour
1/2tsp Ginger garlic paste
1/2tsp Fennel seed powder
1tsp Red chilly powder
1/4tsp Baking powder
1/4tsp Turmeric powder
Salt
Oil
Mix the gram flour, corn flour, rice flour, ginger garlic paste,fennel seed powder, red chilly powder, baking powder,turmeric powder, salt, gradually add water and turn as thick batter.
Heat the oil for deep frying, dip the cleaned prawns to the prepared batter and deep fry them until they turns golden brown..
Fry them in batches and serve simply with tomato ketchup.
Since two days, its raining like anything and obviously we love to have deep fried beauties, immediately i opened my freezer and thawed few prawns and prepared this super crispy prawn bhajis.Enjoyed having this crispy fritters for our yesterdays evening snacks with some coffee.Sending this crispy prawn fritters to Ushas Seafood Feast.
25nos Prawns (cleaned and washed with tails intact)
1/2cup Gram flour
1/4cup Corn flour
1/4cup Rice flour
1/2tsp Ginger garlic paste
1/2tsp Fennel seed powder
1tsp Red chilly powder
1/4tsp Baking powder
1/4tsp Turmeric powder
Salt
Oil
Mix the gram flour, corn flour, rice flour, ginger garlic paste,fennel seed powder, red chilly powder, baking powder,turmeric powder, salt, gradually add water and turn as thick batter.
Heat the oil for deep frying, dip the cleaned prawns to the prepared batter and deep fry them until they turns golden brown..
Fry them in batches and serve simply with tomato ketchup.
Prawn Pepper Kuzhambu A Guest Post by Menaga of Sashiga
Tuesday, February 25, 2014
Writing a guest post or getting back a guest post is quite common in this immense virtual world, but getting a guest post from a close friend is more than that. Actually Menaga of Sashiga is one of my best buddy i got through this blog world, we get connected through our passion for foods and later i came to know that she is also from Pondicherry my native and for my surprise she lives also near Paris,how wonderful na. Then one fine day, i asked her fone number and started talking with her through fone. From that onwards, the bond between us is just growing on day by day. She never failed to call me and as usual we talk for hours, even everyone at home pulls me for our long conversation we have mutually with each other.
Few days back, i asked Menaga to write a guest post for me, she immediately asked me whether i need anything special, i simply replied to send me a dish that suits pectly to showcase our native Pondicherry. She said ok and send me within a day her inlaws signature dish.
Coming to to Prawn pepper kuzhambu, we make prawn kuzhambu at home often as we are the great fans of sea foods, but Menagas prawn pepper kuzhambu was completely different from mine. Seriously cant wait to make this fingerlicking kuzhambu at home. Actually this gravy goes for the famous South Indian tempering spice called vadagam, which is prepared yearly once with a variety of spices with onions. This sun dried tempering spices gives a wonderful flavour to any tamarind based gravy makes them more flavourful, obviously we used to carry them from India everytime during our visit to India. If you want to make a new variety of kuzhambu, you should give a try to this delicious Menagas Prawn pepper kuzhambu.
Ingredients
Prawn -1/2 kg
Raw banana - 2 small
Onion – 2 (sliced lenghtwise)
Tomato -2 chopped finely
Turmeric pd -1/2 tspn
Tamarind –lemon size
Garlic pods -8 nos
Bay leaves -3
Salt to taste
Oil -3 Tbspn
To grind - 1
Pepper - 2 ½ tspn
Green chillies – 7 add according to ur spice
To grind - 2
Coconut flakes – ¼ cup
Vadagam -2 tbspn
Jeera 1 tspn
Procedure:
*Soak Tamarind & extarct the pulp with 2 cups water. In tamarind water add clean &washed prawn+garlic pods+turmeric pd.
*Heat 1 tbspn oil in a kadai add the vadagam & fry it.Keep it aside.then same oil saute the coconut flakes until it gives nice brown colour.
*first grind coconut flakes,then add fried vadagam then lastly add jeera ,gives a smooth paste…
also grind the ingredients given in the grind 1.
*Heat rest of the oil in vessel add bay leaves followed by onion ,once it turns brown colour add chopped tomatoes +salt till they get mushy..
*Then add pepper &green chilli paste saute well.once raw smell goes away add tamaraind water.
*Then it boils well add chopped raw banana &cooked it.
*Finally add coconut paste until it raw smell goes away.
*Serve it hot with rice ,idli n dosa.
Hope you enjoyed thoroughly going through this peppery and fingerlicking kuzhambu by Menaga, thanks Menaga for sending me this delicious kuzhambu, am sure this kuzhambu is going to be our family favourite.
Happy Cooking!
Few days back, i asked Menaga to write a guest post for me, she immediately asked me whether i need anything special, i simply replied to send me a dish that suits pectly to showcase our native Pondicherry. She said ok and send me within a day her inlaws signature dish.
Coming to to Prawn pepper kuzhambu, we make prawn kuzhambu at home often as we are the great fans of sea foods, but Menagas prawn pepper kuzhambu was completely different from mine. Seriously cant wait to make this fingerlicking kuzhambu at home. Actually this gravy goes for the famous South Indian tempering spice called vadagam, which is prepared yearly once with a variety of spices with onions. This sun dried tempering spices gives a wonderful flavour to any tamarind based gravy makes them more flavourful, obviously we used to carry them from India everytime during our visit to India. If you want to make a new variety of kuzhambu, you should give a try to this delicious Menagas Prawn pepper kuzhambu.
Ingredients
Prawn -1/2 kg
Raw banana - 2 small
Onion – 2 (sliced lenghtwise)
Tomato -2 chopped finely
Turmeric pd -1/2 tspn
Tamarind –lemon size
Garlic pods -8 nos
Bay leaves -3
Salt to taste
Oil -3 Tbspn
To grind - 1
Pepper - 2 ½ tspn
Green chillies – 7 add according to ur spice
To grind - 2
Coconut flakes – ¼ cup
Vadagam -2 tbspn
Jeera 1 tspn
Procedure:
*Soak Tamarind & extarct the pulp with 2 cups water. In tamarind water add clean &washed prawn+garlic pods+turmeric pd.
*Heat 1 tbspn oil in a kadai add the vadagam & fry it.Keep it aside.then same oil saute the coconut flakes until it gives nice brown colour.
*first grind coconut flakes,then add fried vadagam then lastly add jeera ,gives a smooth paste…
also grind the ingredients given in the grind 1.
*Heat rest of the oil in vessel add bay leaves followed by onion ,once it turns brown colour add chopped tomatoes +salt till they get mushy..
*Then add pepper &green chilli paste saute well.once raw smell goes away add tamaraind water.
*Then it boils well add chopped raw banana &cooked it.
*Finally add coconut paste until it raw smell goes away.
*Serve it hot with rice ,idli n dosa.
Hope you enjoyed thoroughly going through this peppery and fingerlicking kuzhambu by Menaga, thanks Menaga for sending me this delicious kuzhambu, am sure this kuzhambu is going to be our family favourite.
Happy Cooking!
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