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Thursday, February 13, 2020

Chilli Garlic Prawns ~ Step by Step Pics

Prawns are a great source of some of the major minerals like selenium,zinc, copper, phosphorous, copper and magnesium. They are also rich source of omega 3 fatty acids which help reduce the risk of heart disease and arthiritis. They also are rich source of unsaturated fats that help improve blood cholesterol levels. Kids love prawns the most in sea food but as prawns spikes uric acid levels I hold them back thinking of H. He also loves prawns if he gets to taste them. So cutting back prawns is the best idea. Indo chinese or chinese recipes is a big 'yes' here at home and they love munching them without any fuss. This chill garlic prawns is a perfect appetizer or can be paired as a side with egg fried rice or veg fried rice or even hakka noodles.

The garlic is added in the marination and sauteeing which adds a dominant flavor. The outer cover of the prawns is crisp soon after frying but the prawns are soft inside which when added to the sauces combines well. The soy sauce and chilli sauce is added in the recipe along with corn starch/ corn flour slurry to thicken the sauce. Though the list of ingredients may look long but it hardly takes any time to cook and put together. This tastes best when served warm, try this out !!

For more seafood recipes, check this link here.






Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4-5
Author ~ Julie 
Ingredients
first marination
prawns 350 gms medium sized
chilli powder 1/2 tsp
pepper powder 1/2 tsp
salt to taste

second marination
all purpose flour (maida) 2 tbsp
corn flour 2 tbsp
garlic 1 tsp paste
garlic 1 tsp paste
egg 1
dark soy sauce 2 tsp

for sauce
minced garlic 1 tbsp
minced ginger 1 tbsp
medium sized onion 1 cubed
capsicum(green bell pepper) 1 cubed
green chillies 2 vertical slit
dark soy sauce 2 tsp
chilli sauce 1 tsp
pepper powder 1/2 tsp
salt to taste
corn flour 1 tbsp
white vinegar 1/4 tsp or lemon juice 1/2 tsp
water 2 tbsp

oil to fry


Method


  • Clean the prawns, de vein and rinse under running water. Drain water completely and marinate using the ingredients listed under ' first marination'. Mix well and keep aside for half an hour(min) to overnight if possible.
  • Thaw the prawns if you left for marination in refrigerator and then proceed to the 'second marination. Combine this marination well and leave aside for half an hour.

  • Heat oil in a kadai/ wok and deep fry the prawns sliding one by one. Deep fry until golden on medium flame. Drain on a paper towel and keep aside.

  • Take 2 tbsp of the fried oil in a non stick pan for making sauce and add in minced garlic and ginger. Saute until the raw smell disappears and then add in the vertical slit green chillies an then cubed capsicum and cubed onion. Make a slurry of corn flour/ corn starch in 2 tbsp of water, keep aside. Add in the sauces to the sauteed mix along with pepper powder and salt(note that soy sauce has salt in it so add accordingly). Add the corn starch slurry to thicken the sauce and then add the fried prawns. Give a quick toss on high flame and then finally add the vinegar or lime juice. Switch off flame.
  • Serve warm with egg fried rice or veg fried rice.
NOTES
* Adding dark soy sauce to the second marination is optional if you don't wish to have a dark coloured fried prawns or use light soy sauce for marination and dark soy sauce while making the sauce.

RELATED POSTS
* Chilli Fish
* Chilly Chicken 


Friday, February 07, 2020

Murmure Namkeen | Puffed Rice Mixture

Murmure Namkeen is one of my quick fix snacks when I have no other good options in hand and kids love too with a cup of tea. Mostly the weekends when all are at home, I too get lazy to make elaborate snacks and end up making something like this which is filling and tastes yummy. If you are on hunt for a less oil snack yet tastes crunchy then this it. However puffed rice or murmura isn't a great choice for weight loss regimes and for diabetics as puffed rice is a burst of energy but doesn't meet the requirements of protein and fiber. There are packs in markets which are fortified with added vitamins and minerals.

This less oil version of namkeen uses peanuts that add the extra crunch to the namkeen. Chilli powder and spices added to the plain puffed rice makes it tasty. There are a lot of variations or many recipes that uses puffed rice in different forms but this is one of the simplest with the least number of ingredients. If you have a pack of puffed rice in hand, then go ahead and give this a try.



Preparation time ~ 5 mins
Cooking time ~ 5 mins
Serves ~ 5-6
Author ~ Julie
Ingredients
puffed rice 4 cups
peanuts 1/2 cup
chilly powder 1 tsp
turmeric powder 1/2 tsp
curry leaves a sprig
salt
oil 2 tbsp


Method
Heat a thick bottomed pan and add oil. Wait till oil is hot, slide in the peanuts and fry them. Add in the spices on low flame and then add the puffed rice along with curry leaves. Continue to stir the puffed rice mix on low flame till the puffed rice looks crisp and mixed with spices. Switch off flame and serve with tea.


NOTES
* Add dry mango powder if you love it tangy.
* Alter the spices as per tastes, increase or decrease as per tolerance.

RELATED POSTS
* Bhelpuri Chaat
* Pori Unda (Puffed Rice Balls)


Tuesday, February 04, 2020

Mixed Dal Paratha | Rajasthani Churi ka Paratha ~ Step by Step Pics

Life is not always the same and each day the thought of am getting older definitely will fill in negative energy. So I sincerely forget my aging factor and remember that kids are growing up, he he.. Watching our kids grow up, fills in an immense positive drive, Isn't it?  My younger son started late to speak and by 2.5 years he only had signs and actions. He was just too lazy to utter and was focussed on a very few words though he knew all things. But these days he's becoming a non stop chatter box soon after landing from school. I find it so hard to put him to studies. But now I feel the non stop chatter box has come a long way from his toddler speech and so I sometimes ignore his jabbering because I feel its better to watch him talk than the actions. His list of funny incidents per day can be recorded in a book as I keep forgetting those quickly.

Coming back to today's recipe is a paratha which is easy to put together except for the soaking of dals. Parathas are always a complete meal whether its filled with veggies/ egg or any non veg. But this is a special kind parathas made from pulses. This is a famous paratha of Rajasthan. The best thing I loved about these parathas is that they are protein packed, filling ones. I made these for my kids as an after school snack and they loved it. The dals need just a soaking time of 2 hours and you are ready to go. Once soaked, these just need a gentle crush in the mixer jar. Add to the atta with some spices and knead. The dough is similar to chapathis. Roll them and fry on a frying pan smearing it with some desi ghee(clarified butter).



Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~7-8 parathas
Author ~ Julie

Ingredients
atta / wheat flour 1 cup
whole moong dal /cherupayar 2 tsp
split moong dal/ payasam parippu 2 tsp
masoor dal 2 tsp
urad dal/ uzhunnu 2 tsp
arhar dal / tuvara parippu 2 tsp
chana dal / kadala parippu 2 tsp
fennel seeds / perinjeerakam 1 tsp
hing / asafoetida / kayam podi 1/4 tsp
chilly powder 1/2 tsp
garam masala 1/2 tsp
crushed kasuri methi 1/2 tsp
coriander leaves 2 tsp chopped
salt to taste
ghee to smear 2 tbsp



Method

  • Soak all dals (listed above) for 2 hours (don't over soak the dal), grind coarse without adding any water. Just pulse once or twice to crush the dals a a coarse mixture.
different dals

  • Mix the coarse dal mixture and spices with atta along with chopped coriander or mint leaves ( I have used mint leaves). Try combining the dal with the atta , add little water and knead dough to a dough like for chapathi/ parathas. Rest for 10 minutes covered.

  • Divide the dough in  7-8 equal portions and keep covered. Make paratha out of each roll.
  • Heat a frying pan or tawa. Place each paratha and cook evenly on both sides like we do for chapathis. Spread ghee or oil as needed. 

  • Repeat the same steps till you finish making all balls. Enjoy with a simple raitha or achar.


NOTES
* You can add coriander(cilantro) or mint leaves chopped. 
* You can add a piece of  ginger and green chillies too. I wasn't sure of the ginger flavor in parathas so omitted that.