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:

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:

Tabakh Naat

Credits:
unp.me
kashmirifoods.com

Ingredients:

 1kg lamb mutton (rib pieces).

½ table spoon haldi powder (turmeric powder).

1 table spoon saunf powder (fennel powder).

1 table spoon salt.

1 table spoon zeera powder (cumin powder).

¼ tea spoon hing (asafetida).

2 half crushed moti elaichi (black cardamom).

2 crushed elaichi (cardamom).

2 tej patta (bay leaves).

2 half crushed laung (cloves).

1 glass milk.

3 ladles pure ghee.

1’x1’white malmal cloth (very thin cotton cloth).

Method:

Wash the mutton, put it in a big patila along with one glass of water.

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

Put haldi, saunf, salt, zeera powder, hing, crushed moti elaichi, laung and elaichi in the cloth and make a knot in such a way so that all the ingredients lie inside it and soak it in the patila.

Cover and start boiling it on a full flame and add tej patta also.

After 5 minutes add one glass of milk and boil till it is tender and  all the liquid disappears.

Remove the patila  and put a frying pan on the medium flame.

Add three ladles of pure ghee in pan and start frying the pieces (three-four at a time) till the colour changes brown.

Tabakh naat is ready, serve it hot.

Muchch - Kashmiri Keema

Credits:
mmskitchen.blogspot.com
kashmirifoods.com
youtube.com

Ingredients:

1kg finely minced mutton.

3 ladles of mustard oil.

1.25 table spoons of salt.

2 table spoons of mirch powder (red pepper powder).

2 table spoons saunf powder (fennel powder).

½ table spoon saunth powder (ginger powder).

1 tea spoon garam masala (condiments).

2 table spoons moti elaichi ke dane saaboot  (black cardamom seeds).

1 table spoon zeera (cumin).

½ tea spoon hing (asafetida).

2 tej patte  (bay leaves).

1 table spoon desi ghee (pure ghee).

Coriander or mint to garnish.

Method:

Put minced mutton in a big bowl. 

 Add  salt, mirch powder, saunf powder ( ½  table spoon each),  pinch of saunth powder, one ladle mustard oil and two spoons of black cardamom seeds.

Mix the contents evenly.  Now make mutton balls (round or oval) of about 35-40g each.

Take a pan and heat two ladles of oil. Keep it on a low flame and add zeera, hing, and half crushed laung and stir.

Now add kashmiri mirch, put about 50ml water and stir continuously to avoid the burning of mirchi till dark red colour appears and the water dries up.

Add half glass of water, saunth, saunf, bay leaves, salt and boil it.

Put the mutton balls one by one and cook on low flame for 10 minutes.

Add garam masala and desi ghee and cook for another one minute.

Garnish with mint or coriander and serve. 

Yakhni (Mutton in Curd)

Credits:
lifensuch.com
kashmirifoods.com
youtube.com

Ingredients:

1 kg mutton (chest pieces)

3 ladles of mustard oil.

2 table spoons saunth powder (fennel powder).

1 table spoon zeera (cumin).

2 tej patte (bay leaves).

½ tea spoon hing (asafetida).

5 half crushed laung (cloves).

3 moti elaichi (black cardamom).

1 inch dalcheeni  (cinnamon).

1 kg whipped curd.

1 spoon desi ghee (pure ghee).

 Method:

 Wash the mutton and drain off excess water.

 Heat two ladles of oil in a pressure cooker, put the mutton in it, add salt and hing, start frying for five

minutes on full flame.

Put ½ glass water, add saunf powder, crushed moti elaichi, dalchini, bay leaves  and pressure cook it up to 3 whistles.

Take a frying pan, put one ladle oil and heat it till smoke appears, cool it for three minutes and put zeera and laung in it.

Keep it on a low flame and stir for one minute, add the curd and keep it on full flame, stir continuously so that it will not curdle till it boils.

Add this boiling curd in the mutton and keep it on low flame for five minutes.

Serve it with hot white boiled rice.

 
Watch And Learn:

Gaad-Nadur (Fish and Lotus stem)

Credits:
dailymail.co.uk
kashmirifoods.com

Ingredients:

1 kg fish (r0hu or katla) and 1/2 kg lotus stems.

300 ml mustard oil.

1 tea spoon haldi (turmeric powder).

3  table spoons saunf powder (fennel).

2 table spoons kashmiri mirch.

5-7 laung  half crushed (cloves).

4 crushed moti elaichi (black cardamom).

1/4 tea spoon hing (asafoetida).

1 tea spoon zeera (Cumin).

2 tea spoons half crushed ajwain (Carom Seeds) .

4-5 saaboot laal mirchi (red chilies ).

 

Methods:

 Wash the fish, drain off the excess water and spread each piece of fish on a sheet of paper (newspaper/ blotting paper) and let it dry for half an hour so as to avoid the loss of oil during frying.

Now layer with 1/2 spoon of salt and turmeric evenly.

Put about 300 ml mustard oil in a big pan, heat it till smoke appears.

Put 4-5 pieces of fish at a time for deep-frying.  As soon as the fish tuns dark brown remove them.  Fry all the pieces in the same way.

Fry the lotus stems in the same manner.

Remove the pan from the flame.

Now bring a big patila in which the fish is to be cooked.

Put one and a half litre of water in patila, add saunf powder, haldi powder, saunth, ajwain, saaboot mirchi, crushed elaichi, fried fish and salt to taste.

Put the pan on low flame.  Add hing, zeera, half crushed cloves and kashmiri mirch in the oil and start stirring. 

Put 50 ml of water and stir again till maroon colour appears.

Add whole contents of pan in the patila and let it boil on a full flame for five minutes and after that let it cook on a low flame for another half an hour, after that remove the lid and let it cool for sometime.

Relish it with white boiled rice.

Kalya/k-lya (Yellow Mutton)

Credits:
myrecipecorner.blogspot.com
kashmirifood.com
youtube.com

Ingredients:

1 kg mutton preferably from chest.

50 ml mustard oil.

1/4 tea spoon hing (Asafoetida).

4-5 laung (Cloves).

3 moti elaichi (Black cardamom).

3 green elaichi (Cardamom).

2 table spoon saunf (Fennel).

1 table spoon haldi powder (Turmeric powder).

2 pieces daalcheeni (Cinnamon).

1 table spoon salt.

2 Tej patta (Bay leaves).

1 tea spoon zeera (Cumin).

1 tea spoon garam masala.

1 cup milk.

 
Methods:

Wash the mutton and drain off the excess water.

Heat the oil in a pressure cooker or a deep pan.

Add mutton and layer it evenly with a table spoon of salt.

Fry for five minutes on full flame.

Add hing, zeera, half crushed cloves and continue to fry for a minute. (Care should be taken that the mutton doesNOT turn brown.)

Add a glass of water (approximately 400ml).

Now add rest of the ingredients except  cardamom, garam masala and milk.

Place the lid and cook upto three whistles (if you are cooking it in a pan, cook it till tender).

Now add milk, garam masala and crushed elaichi and boil for two minutes.

Garnish with coriander or mint and server with white boiled rice.

NOTE: In this post, frying means absorption of the liquid that the mutton produces on addition of salt.

Watch and Learn:

Sorry no video could be found.