Shrimp/Prawns Manchurian

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

Ingredients:-

For Shrimp marination:-

Shrimp/prawns-2lbs(deviled and cleaned)

Maida-3tspn

Ginger-garlic paste-3tspn

Soy Sauce-1/2 tsp

Chili sauce-1 tsp

SALT to taste

Oil

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)

Oil-2tbspn

SALT to taste

Method:-

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.

Bhuna Ghost

Ingredients:-

Beef/Lamb-2lbs

Red Chili powder-1tbspn

Turmeric powder-1tspn

Ginger-garlic paste-1tbspn

Garam Masala-1/2 tspn

Whole Red Chili-3-4

Onions-3 medium

Jeera/Cumin-1tbspn

Tomato-2 medium sized

Cilantro-1/2 bunch

Method:-

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 :)

Ingredients:-

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

SALT

Method:-

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

Ingredients:-

Boneless Chicken-2lbs

Potato-1 medium sized

Ginger-garlic paste-1/2 tspn

SALT-according to taste

Pepper powder-according to taste

Cardamon-2

Cilantro-1/2 bunch

Water-3cups

Oil-for frying

For coating:-

Egg white(beaten)-2 small

Maida(mixed with water,the consistency must be little thick)-3tbspn

Bread crumbs

Method:-

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.

Fish Fingers

My daughter loves Fish and I found this recipe in my friend's blog. I have tried fish finger back at home and I just loved this.

Ingredients:-

1/2 lb Tilapia filet

2tbspn Red Chili powder

1/2 tspn Garam Masala

1/4 tspn Soy Sauce

1 tsp Ginger garlic paste

1/2tspn white vinegar

1 Small Egg(beaten)

Bread crumbs

SALT

Oil to fry

Red food color-optional

Method:-

1) Cut the fish 3" pieces.

2) Marinate the fish with above ingredients,egg must be added last. Marinate for 4hrs.

3) Heat the oil,once hot dip in egg then bread crumbs and fry them until done.

Source:- http://www.ramyaacooks.com/2009/03/fish-fingers.html

Rasam Vadai

Rasam Vadai/Vada is common South Indian Appetizer. When I was growing up I just loved rasam vadai and now it's my daughter's turn to love it.

Ingredients:-

To make Methu Vadai:-

Urad Dhal-1/2 cup(soak it in water for 3hrs)

Carrot-1/2 finely cut

Whole Pepper-as per taste

Onion-1/2 finely chopped

Green chili-as per taste

Curry leaves-little

SALT-as per taste

To make Rasam:-

Tuver dhal-1 cup(soak it in water for 1/2hr)

Tomato-2big

Mustard seed-1/2 tspn

Ghee-1tbspn

Whole Red chili-3

Curry leaves

Garlic-2-3 pods

Rasam powder-2tbspn

Coriander leaves-1/2 bunch for garnishing

SALT

Method:-

1) Grind the Urad dhal for atleast 15mins,the consistency must not be watery. To that add carrot,black pepper,onion,green chili,curry leaves and SALT. Keep it aside.

2) Pressure cook the Tuver dhal and tomato. Blend it and to that add the rasam powder and SALT.

3) In a pan add the ghee and saute with mustard seeds,whole red chili,curry leaves and garlic.

4) Garnish with coriander leaves

Masala Bread

Ingredients:-

Onions-1/2 finely chopped

Tomato-3/4 finely cut

Capsicum-1/4 finely sliced

Carrots-3

Coriander leaves-1 bunch finely chopped

Green Chilies-according to taste

Turmeric powder-1/2tspn

Jeera Powder-1/2tspn

Garam Masala-1tbspn

Whipping cream-1 small carton box

Bread(Wheat/Milk)-4 slice

Sooji-4tbspn

Butter-1/2 tspn

Method:-

To the whipping cream add the cut vegetables and then add Sooji and SALT,make it into paste. Spread it nicely to the bread. Heat the Tava add little butter,put the bread,fry it for 3-4mins on each side.