rasvyanjan-non veg-recepie

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) ----------------------------------------------------------------------------------------------------- I NGRDIENTS 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...

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 consiste...

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. Copy Right @ Redserved Lalit Niranjan

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. Copy Right @ Reserved Lalit Niranjan

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 Copy Right @ Reserved Lalit Niranjan

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, ad...