Thursday, October 27, 2011

Shrimp/Prawns Manchurian

My favorite dish right from childhood. I like it a lot especially when we cook in Jumbo size prawns/shrimp.


For Shrimp marination:-

Shrimp/prawns-2lbs(deviled and cleaned)
Ginger-garlic paste-3tspn
Soy Sauce-1/2 tsp
Chili sauce-1 tsp
SALT to taste

For making the sauce:-

Ginger-1/2 finely chopped
Garlic-4pods finely chopped
Green chilies-3 finely chopped
Spring Onions-1 bunch finally chopped
Soy sauce-1/4 tbspn
Chili sauce-1/2 tsp
Tomato sauce/ketchup-1 tbspn
Black pepper powder-1/2 tspn
Maida(mix 3tbspn of maida with 1/4 cup of water)
SALT to taste


1) Combine all the ingredients for the marination(except the oil) and set aside for 3hrs.
2) Heat the oil in a frying pan. Deep fry the shrimp,drain the excess oil in a tissue.
3) In another pan heat the oil and then add the chopped ginger,garlic and green chilies. Now add the green onion and saute for a min.
4) Add the soy sauce,chili sauce,tomato sauce/ketchup, pepper powder and SALT.
5) Add little water and bring it to boil. Add the fried shrimp and cook for few mins.
6) Then add the maida and water mixture,stirring that no lumps are formed.
7) Cook for few more mins until the mixture slightly thickens.

Enjoy the Manchurian...Serve hot with roti,naan,fried rice and noodles..

This can be done with Boneless chicken also.

Wednesday, October 5, 2011

Bhuna Ghost


Red Chili powder-1tbspn
Turmeric powder-1tspn
Ginger-garlic paste-1tbspn
Garam Masala-1/2 tspn
Whole Red Chili-3-4
Onions-3 medium
Tomato-2 medium sized
Cilantro-1/2 bunch


1) Marinate the meat with above ingredients(except onion,whole red chili and jeera).
2) Pressure cook the meat with little water,until the meat becomes soft.
3) On high flame dry all the water,if left.
4) In another pan add oil,when hot add onions,whole red chili and jeera,let it cook for some time,when the onion turns soft and pink add ginger garlic paste.
5) Add the meat and fry for 20mins,add little water to stop sticking it from the pan.
6) Garnish with cilantro.

Goes well with Roti,rice and dhal.

Beans Carrot Poriyal

When i was growing i was not a big fan of beans carrot poriyal but when my daughter ate at my place back in India,she simply loved it and wanted to make for her and it became a big hit,that's how i started to make beans carrot poriyal. This is my first vegetarian dish in my blog :)


Beans-1/2 lbs
Carrot-2 big
Mustard seeds-1/2 tspn
Curry leaves-little
Onion-1/2 medium
Whole red chili-2
Urad dhal-1/2 tspn
Grated coconut-2tspn
Turmeric powder
Ghee-1/2 tspn


1) Cut the veggies and add 1/4 cup of water and boil the veggies.
2) In a pan add oil when hot sputter the mustard seeds,curry leaves,whole red chili and urad dhal.
3) Then add the onion and saute nicely. Now add the veggies and turmeric powder.
5) When almost done add little ghee and grated coconut,keep in slow flame and cook it until done.

Chicken Cutlet


Boneless Chicken-2lbs
Potato-1 medium sized
Ginger-garlic paste-1/2 tspn
SALT-according to taste
Pepper powder-according to taste
Cilantro-1/2 bunch
Oil-for frying

For coating:-

Egg white(beaten)-2 small
Maida(mixed with water,the consistency must be little thick)-3tbspn
Bread crumbs


1) Wash the chicken and cut into 2" cubes.
2) In a pan add the chicken,ginger-garlic paste,pepper powder,SALT and cardamon. Add water and let the chicken cook until nicely done.
3) Peel the skin of the potato and pressure cook for 2 whistle. Let the water drain.
4) Nicely mash the chicken with hand and constantly adding the boiled potato. When both the chicken and potato nicely mashed together add cilantro.
5) Make round shape and first put in egg white,then dip it in maida and then into bread crumbs.
6) In a pan add oil and deep fry it.

Note:- There must be no water in chicken and in your hand when you mash the chicken.