Prawn Fry Recipe with Shrimp

Credits:
mykitchenaroma.blogspot.in


There has always been a galore of prawn lovers. Packed with taste,  these make any dish a delicacy.Despite the minimal ingredients and an easy recipe to work around, the flavor of the prawn fry was outstandingly good. I highly recommend all you prawn lovers to try this Andhra style prawn fry recipe and you will not be disappointed. Works great as a starter for a party or as a side with rice.

Ingredients

• Prawns 500gm/1/2kg
• Cinnamon 1''pc
• Cloves 1
• Onions cut into length wise 1
• Green chillies slited 2
• Curry leaves few
• Ginger garlic paste 1 tbsp
• Turmeric powder 1/4 tsp
• Chilly powder 1/4 tsp
• Coriander powder 1/4 tbsp
• Garam masala powder 1/4tsp
• Salt to taste
• Oil 3 tbsp

Method:

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks

Watch And Learn:

Chicken Curry - Konaseema Kodi Kura

Credits: nutankitchen.wordpress.com

A simple chicken curry for you today. The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients. However, it makes for a great accompaniment with flavored rice, biryani or rotis.

Ingredients:

Chicken – 1/2 kg.

Onion – 1 ( finely chopped ).

Ginger-garlic paste – 1/2 tbsp.

Green chillies -2 (Slit lengthwise).

Tomato puree – 1/2 cup.

Turmeric powder – 1/2 tsp.

Red Chilli Powder – 1/2 tsp.

Kashmiri Chilli Powder – 1 tsp.

Coriander Powder – 1 tbsp.

Cumin Powder – 1 / 4 tsp.

Coconut Milk – 1/2 cup.

Garam Masala :-

Cinnamon – 1/2 inch.

Green Cardamom – 1.

Cloves – 2.

Salt to taste.

Curry Leaves – 1 sprig.

Oil – 2 tbsp.

For the Masala :-

Dry roast & grind to a paste :-

Dry Red Whole Chillies – 4.

Poppy Seeds – 2 tsp.

Peanuts – 2 tbsp.

White Sesame Seeds – 1/2 tsp.

Method:

1. Heat oil in a vessel, add onions & saute till translucent.

2. Add green chillies, ginger-garlic paste & saute for 2 minutes.

3. Add the chicken, fry for 2- 3 minutes on high flame, tossing occasionally.

4. Add coriander-cumin powder, turmeric powder, red chilli powder, Kashmiri Chilli Powder & salt. Mix well.

5. Add ground masala, tomato puree. Mix. reduce heat & cook for 7 -8 minutes.

6. Add half a cup of water & cook till chicken is tender.

7. Add coconut milk & cook for a few minutes to get right consistency.

8. Finally add masala powder, mix well & turn off flame.

9. Season with curry leaves & serve with roti & steamed rice.

Watch and Learn:

Chicken 65 Recipe

Credits:kitchentreats.blogspot.com

Ingredients:

• Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
• Oil for deep frying
• Yogurt - a little less than 1/2 cup (perugu/curd)
• Salt to taste
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• For Marinade:
• Turmeric powder - large pinch
• Red Chili powder - 1 tsp
• Black pepper powder - 1/4 tsp
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 tbsp
• Salt to taste
• To coat chicken that has been marinated:
• Egg - 1
• Cornflour - 1 1/2 tbsp
• Rice flour - 1/2 tbsp
• For Tempering/poppu/tadka:
• Cooking oil - 1/2 tbsp
• Curry leaves - 1 sprg
• Garlic - 2 cloves, minced (optional)
• Ginger - 1/2", minced
• Green chilies - 4-5, slit length wise

Method:

• Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
• In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
• After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
• Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
• Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
• Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
• Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
• Remove onto a serving plate. Garnish with coriander leaves.

Watch And Learn:

Hogaad - Bum - Kashmiri

Credits:
lankaspice.wordpress.com
kashmirifoods.com

Ingredients:

250 g hogaad (dried fish).

200 g bum.

2 big table spoons laal mirchi powder (red chilly powder).

2 big table spoon saunf powder (fennel powder).

1/2 table spoon saunth powder (ginger powder).

Salt to taste.

1/2 tea spoon haldi powder (turmeric powder).

1/2 tea spoon hing (asafoetida).

1 table spoon ajwain powder (carom powder).

1 table spoon zeera (cumin)

5 saboot sookhi laal mirchi (dried red whole chilly).

5 half crushed laung (cloves).

5 laadles of mustard oil.

Method:

Clean hogaad, cut the fins and tail and remove off the head.

Roast them in a pan for 2 minutes with constant stirring, care should be taken to avoid burning.

Put them in a big basin till cool and then soak them in fresh water for 3 minutes and rinse four to five times in such a way to avoid breakage.

Put them in a sieve and keep aside to drain off the water.

Cut bum into 3 inch pieces, soak in lukewarm water for 5 minutes and rinse 4 times in fresh water carefully to avoid meshing.

Drain off the water and keep it aside.

Heat oil in a pan and fry the hogaad, put them in a bowl and keep aside.

Put zeera, cloves, mirchi powder and hing in oil along with 1/2 cup of water.

Put the pan on low flame and stir the contents properly till the oil separates and deep red colour appears.

Add water, salt, saunf, saunth, haldi, salt and ajwain in a patila in which hogaad is to be cooked.

Put the contents of pan in patila along with fried hogaad and cook for 5 minutes on full flame.

Add bum and cook for another 4-5 minutes on low flame. Remove the lid and allow it to cool for 15 minutes.

Serve it with boiled rice.

Mutton Gogji combination

Credits:
riyasworld.blogspot.com
kashmirifood.com

Ingredients:

1 kg lamb mutton (chest pieces).

1 kg fresh shalgum (turnip).

1 table spoon haldi powder 

(turmeric).

3 table spoons saunf powder (fennel).

1 tea spoon saunth powder (ginger powder).

4 crushed moti elaichi (black cardamom).

4 half crushed laung (cloves).

1 table spoon zeera (cumin).

2 table spoons salt / to taste.

1/4 tea spoon kala zeera (black cumin).

3 ladles mustard oil.

1/4 tea spoon hing (asafoetida).

Method:

Wash the mutton and drain off the excess water.

Peel off the turnip, cut them into four pieces each and wash them. 

Heat the oil in a pressure cooker put mutton, zeera, salt, hing and start frying.

When the mutton is half fried add shalgum and fry it further for five minutes.

Add haldi and stir. Put three glasses of water and add saunf, saunth, laung and moti elaichi.

As soon as it starts boiling, cover it with lid and pressure cook it till tender.

Lift the lid and add half crushed kala zeera, boil for another two minutes and serve with hot boiled rice.  

Monji-Nyani

Credits:
kashmirifood.com

Ingredients:

1 kg mutton.

3/4 kg monji (big round stem of kohlrabies).

3 big ladles of mustard oil.

3 table spoons mirch powder (red chilly powder).

3 table spoon saunf powder (fennel powder). 

1 tea spoon saunth powder (ginger powder).

1 tea spoon zeera (cumin seeds).

1/4 tea spoon hing (asafoetida).

2 crushed moti ealichi.(black cardamom).

1/4 tea spoon crushed kaala zeera (black cumin).

2 table spoons salt.

Methods:

Peel off the monji, wash and cut them into 4 pieces each. Wash the muttonalso and drain off the excess water.

Heat oil in a cooker, put mutton and zeera in it and start frying. When the mutton is half fried, put monji pieces and salt  in it and fry them together till the mutton is fried properly.

Turn the stove on low flame, add mirch powder along with hing and stir it till dark red colour appears. 

Add little water and stir again till the water evaporates. This water is added to get the proper colour.

Add 2 glasses of water along with saunf powder and saunth powder, mix the contents properly and pressure cook till tender. 

Serve this dish with white boiled rice.

Rista

 Credits:

delectable-victuals.blogspot.com

youtube.com

kashmirifoods.com

Ingredients:

800g of fresh boneless lamb mutton and 200g of mutton fat.(total 1kg very finely minced together).

2 ladles mustard oil.

2.5 table spoons kashmiri mirch powder (red chilly powder).

2.5 table spoons saunf powder (fennel powder).

1 table spoon saunth powder (ginger powder).

3 pieces of (one inch size) dalchini (cinnamon).

4-5 crushed elaichi (cardamom).

4 crushed moti elaichi (black cardamom).

1 table spoon dhania powder (coriander powder).

1 table spoon moti elaichi daane (black cardamom seeds).

1 table spoon safed zeera (cumin).

1 tea spoon kaala zeera (black cumin).

2 tej patte (bay leaves).

20 gm kasoori methi (dried fenugreek leaves)

6 lehsoon ke tukde (garlic pieces).

4 medium size chopped pyaaz (onions).

1 table spoon kesar (saffron) optional.

1 table spoon butter.

12"x12" white malmal cloth. (thin cotton cloth) duely washed to remove starch and dirt if any.

Methods:

Take the minced mutton in a bowel (itis better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).

Add 1 ladle oil, 1 tea spoon salt, 1/2 table spoon mirch powder, 1/2 table spoon saunf, 2 pinches saunf,1 table spoon moti elaichi seeds and mix these ingredients evenly in the mutton.

Soak kesar in 1/2 katori of water (optional).

Make big (about 50g) and fine round meat balls, put them in a big patila / big vessel with 1 liter water and keep on full flame. 

Put spices like moti elaichi, elaichi, dalchini, saunf, saunth, laung, salt to taste (about 1 table spoon),dhania powder, kasoori methi, zeera on the malmal cloth and make a knot so that all the ingredients remain inside the cloth.

 Dip the spice sack and tej patta in the patila, cover it with a lid and let it boil till ther remains a little amount of liquid. Remove the spice sack and squeeze it in the patila and turn off the flame.

Heat 1 ladle mustard oil in a pan, add chopped onions and garlic, fry them till brown and then grind in mixer.

After grinding put the paste back in the pan and add mirch powder, put the pan on a low flame till dark red colour appears. Add this paste along with 1 glass of water to patila and boil it.

Make a paste of saffron in mixer (if you have saffron).

Add saffron paste, kaala zeera and ghee and continue cooking for another 3 minutes on low flame.

Garnish with coriander and serve with boiled rice. 

Watch And Learn:

gurday kapooray recipe

Credits:
youtube.com
kashmirifoods.com

Ingredients:

1/2 kg gurday kapooray.

Salt to taste.

1/2 table spoon mirch powder (red chilly powder).

1/2 table spoon zeera (cumin seeds).

1 table spoon hari mirchi (green chilly cut into pieces).

2 medium size pyaaz (Chopped onions).

Corriander leaves to garnish.

1/2 ladle mustard oil.

1/2 tea spoon adrak paste (ginger paste).

1/2 tea spoon chopped lehsoon (chopped garlic).

Method:

After washing gurday-kapooray, boil them for 3-4 minutes.

Drain off the water and wash them again

Now put oil in a frying pan, heat on full flame till smoke appears.

Add zeera, chopped pyaaz, lehsoon, adrak paste and fry the contents for 2 minutes on a low flame.  

Put Gurde- kapoore in it and  fry on a low flame till it turn light brown.

Add salt, mirch powder and hari mirch and stir to mix properly.

Add 1/2 katori (50ml) and cook on low flame till the liquid evaporate.

Garnish with coriander and serve.  

Watch And Learn:

Gushtaba (Minced Mutton Prepared in Curd)

Credits:
riot-of-flavours.blogspot.com
kashmirifood.com
youtube.com

Ingredients:

Very finely minced lamb mutton (800gms boneless and 200gms meat fat).

1 table spoon salt.

2.5 table spoons saunf powder (fennel powder).

1 table spoon zeera powder  (cumin powder).

1/2 table spoon zeera.

2 pieces dalcheeni powder (cinnamon powder).

2 crushed moti elaichi (black cardamom).

2 table spoon moti elaichi daane ( black cardamom seeds).

2 crushed elaichi (cardamom).

5 crushed laung (cloves)

2 tej patte (bay leaves).

2 ladles mustard oil.

1 table spoon pure ghee.

1 tea spoon dhania powder (coriander powder).

1 table spoon kasoori methi (powdered dry fenugreek leaves).

1'x1'white malmal cloth (thin cotton cloth).

3 medium size chopped onions.

1.5 cups dahi (curd).

1 egg.

1 big patila (big deep pan). 

Coriander or mint to garnish.

Method:

Take the minced mutton in a bowel (it is better to mince the mutton yourself at home with a wooden pestle in a mortar till is becomes fine).

Add moti elaichi seeds, 1/2 table spoons salt, 1/2 table spoon salt, 1/2 ladle mustard oil and egg white in it and mix evenly.

Wash the malmal cloth properly so as to remove the dirt or starch if any. 

Put salt, saunth powder, zeera powder, salt, dalcheeni powder, elaichi and motielaichi 

powder, laung, dania powder and methi powder in the cloth and make a knot in such a way so that all the ingredients remain inside it.

Put one litre of water in a big patila or big deep pan, Soak the cloth with spice and tej patte in it and keep it on full flame.

Make fine muton balls (about 30gms each) and put them in the patila as soon as the contents in the patila start boiling. Boil it on a medium flame till most of the broth evaporates. Put 1 cup of waterin a bowl. Take out the spice pouch, dip it in water in the bowl and squeeze it properly.

Add this water to patila and boil again for 30 seconds.

Decard the spice pouch.

Remove the patila and put a frying pan on full flame and add chopped onions as soon as smoke appears, and grind them when they turn brown. Put zeera in pain and add whipped curd along with crushed onions, stir it continuously so that curd will not curdle till it starts boiling properly.

Add this mixture and pure ghee to meat balls and cook for 5 minutes on a low flame.

Garnish with coriander or mint leaves and serve with boiled rice.

Watch And Learn: