SPICY GOAN PRAWN
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
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Lalit Niranjan
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
Thursday, March 11, 2010
SHAHI PRWAN CURRY
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
PRAWN WITH STEAMED RICE
PRAWN WITH STEAMED RICE
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
MUSHROOM PRAWN CURRY
MUSHROOM PRAWN CURRY
(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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Lalit Niranjan
LEHSOONI JHEENGA
LEHSOONI JHEENGA
(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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EGG - PRAWNS (IN SOUTH INDIAN STYLE)
EGG - PRAWNS (IN SOUTH INDIAN STYLE)
INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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Lalit Niranjan
INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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Lalit Niranjan
ABOUT PRAWNS
ABOUT PRAWNS
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
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Lalit Niranjan
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
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Lalit Niranjan
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