Contributor: Vineet Shinde (Mumbai, India)

 

# Golden Fried Crisp Prawn

# Crisp Crunch Chicken Fry

# Chili Chicken

# Mutton Vindaloo

 


 

Golden Fried Crisp Prawn

Ingredients :

Posted since : 06-07-2008 

  • Flour - 20 gms

  • Corn flour - 25 gms

  • Large prawns - 8

  • Red wine - 2 tsp

  • White pepper - 1 tsp

  • Baking powder - 1 tsp

  • Egg - 1

  • Oil - to deep fry

  • Ajinomoto - 1 tsp

  • Salt - to taste

Method :

  • Wash the prawns thoroughly.

  • In a bowl mix the above ingredients using little water and make the batter
    thick.

  • Straighten the prawns ( by- breaking the veins).

  • Dip the prawns in the batter.

  • Deep fry on a medium flame till it turns golden brown.

  • Serve hot with garlic sauce.

 

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Crisp Crunch Chicken Fry

Ingredients :

Posted since : 31-07-2008

  • Chicken – 1 kg

  • Egg - 2

  • Red Chili Powder – 2 tsp

  • Turmeric Powder – 1 tsp

  • Coriander Powder – 2 tsp

  • Ground Masala – 1 tsp

  • Tandoori Masala powder (optional) – 2 tsp

  • Fresh Bread Crumbs- 4 pieces

  • Salt to taste

  • Lime - 1

Method :

  • Marinate chicken with above masala , and keep in the refrigerator for 1 hour.

  • Heat the oil in a wok.

  • Add the marinated chicken after evenly coating it with bread crumbs.

  • Deep fry the chicken on a medium flame.

  • Serve hot with roundels of onion and lemon wedges.

 

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Chili Chicken

Ingredients :

Posted since : 30-11-2008

  • Boneless chicken - 1/4 kg

  • Capsicum (medium) - 1

  • Tomato puree - 2 tsp

  • Soya sauce - 3 tsp

  • Black pepper - 1 tsp

  • Onion - 1/2 of one

  • Honey - 2 tsp

  • Chilly powder - A little

  • White pepper - A little

  • Corn flour - 1/2 tsp

  • Salt - To taste

  • Ginger-garlic paste - 1 tsp

  • Oil - To deep fry

Method :

  • Marinate the chicken with tomato puree, salt, 1 tsp of Soya sauce, 1/2 tsp of pepper, a little bit of corn flour and ginger-garlic paste.

  • Heat a little oil in a pan or a kadai.

  • Fry the chicken but make sure that they are not very crispy.

  • Remove them from oil and keep it aside.

  • Heat up the remaining oil in the same pan.

  • Add onions and sauté.

  • Add capsicum, honey, black pepper, 1 tsp of Soya sauce and salt.

  • Cover and allow it to cook.

  • When the capsicum is well cooked and nice aroma comes, add the chicken,
    Soya sauce, a little bit of black and white pepper.

  • Mix the corn flour with 1/2 cup of water.

  • Sprinkle the corn flour mixture over the chicken to get a nice gravy.

  • When it is done, remove from fire.

 

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Mutton Vindaloo

Ingredients :

Posted since : 08-11-2008

  • Mutton - 500 grams, cut into small pieces

  • Vindaloo Paste (grind to a smooth paste):

  • Dry whole red chilies or milder degi chillies - 8-10

  • Green cardamoms - 4-5

  • Curry Leaves - 8-10

  • Black pepper - 1/2 tsp (may be varied depending on desired degree of heat)

  • Jeera seeds - 1 and 1/2 tsp

  • Turmeric powder - 1/2 tsp

  • Coriander Seeds - 1/2 tsp

  • Garlic - 5 fresh pods

  • Vinegar - 1 tbsp

  • Fresh lemon juice - 1tbsp

  • Water - 1/4 cup

  • Other ingredients:

  • Ghee - 1 1/2 tbsp

  • White oil - 1 1/2 tbsp

  • Onion - 2 medium

  • Finely sliced Coriander or Cilantro leaves - 1/2 cup

  • Finely chopped Curry leaves - 4-5

Method :

  • For paste grind the masala together adding 1/4 cup water to make a smooth paste.

  • In a pan, heat the ghee and oil to smoking.

  • Add the onions and fry for 3 minutes to golden brown.

  • Add the chopped cilantro (coriander) and whole curry leaves to the pan and stir for 1 minute.

  • Add in the vindaloo masala paste and fry with constant stirring for about 4 minutes.

  • Add 1-2 tbsp water if the masala should start to burn during this time.

  • Add mutton pieces and salt to taste.

  • Mix the masala with the meat thoroughly and stir for 3-4 minutes on high heat.

  • Add 1 and 1/2 cups water. Bring to boil.

  • Reduce the heat to medium, cover the pan and allow the meat to cook
    till done (approximately 40 minutes).

  • During this time, check every 10 min or so and stir to prevent charring.
    Add water if required.

  • When the meat is done, check the gravy consistency.

  • If you need more gravy add warm water , bring to a boil and simmer for 5 minutes. If water is in excess, remove cover and let it evaporate.

  • Vindaloo was introduced to India in the 16th century by Portugese sailors and derives its name from Vinegar and Alho, or garlic, in Portugese.

 

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