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sonalipradhan356 last won the day on May 9 2012

sonalipradhan356 had the most liked content!

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About sonalipradhan356

  • Birthday 02/25/1977

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    Plainsboro, New Jersey
  • Interests
    cooking, painting, movies
  1. sonalipradhan356

    Microwave: Easy Makhani Fish Curry

    [img]https://lh3.googleusercontent.com/-0pVWfPTDMLo/T-X0WTIIUvI/AAAAAAAARy0/RxCejSpZGxc/s1600/IMG_2230.JPG[/img] [font=georgia,serif][i]My second microwave recipe, a simple and delectable [/i][i][color=red]Makhani[/color][/i][i] [/i][i][color=red]Fish curry[/color][/i][i] dish that can be prepared in minutes with the readily available ingredients in your kitchen. This makhani fish curry is prepared [/i][i]in microwave and is best served with rice /pulao/fried rice, goes well with chapatis and [/i][i]parathas too. [/i][i][color=#38761D]I have always prepared this dish on stove top, generally it takes around 20 minutes for the entire cooking process, but in microwave I could complete just in 11 minutes. [/color][color=#741B47]Generally fresh cream is used to prepare this dish; for a change I tried[/color][/i][i] with milk this time, [/i][i] I'm so glad it came out really well, could also avoid those extra calories of cream :-) [/i][/font] [color=#ee82ee][font=georgia, serif][b]Preparation time : 20 minutes[/b][/font][/color] [left][color=#ee82ee][font=georgia, serif][b]Cooking time : 11 to 12 minutes[/b] [b]Serves : 4[/b][/font][/color] [font=georgia,serif][b][color=#38761D]Ingredients :[/color][/b][/font][/left][list] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 lbs. of Tilapia, cut into 1" cubes[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1/2 cup of yellow onion, chopped[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]3/4 cup of tomato, chopped and pureed[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]3 cloves of garlic[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1" piece of ginger[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 tsp cumin seeds, roasted[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 tsp red crushed pepper[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 tsp garam masala powder[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1/2 tsp dried fenugreek leaves/kasoori methi[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 large tbsp of yogurt[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1 n 1/2 tbsp of tomato ketchup[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]1/2 cup of milk[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]a bunch of coriander leaves, chopped[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]Salt, to taste[/font][/color] [*][color=#0000cd][font=Georgia, 'Times New Roman', serif]2 tbsp of butter[/font][/color] [/list] [img]http://i1154.photobucket.com/albums/p529/sonalipradhan356/IMG_2206.jpg?t=1340235922[/img] [left][color=#38761D][font=Georgia, 'Times New Roman', serif][size=3][b]Directions :[/b][/size][/font][/color][/left][list] [*][color=#0000cd][font=georgia, serif]Wash the fish thoroughly, cut into 1 " cubes. Keep aside.[/font][/color] [*][color=#0000cd][font=georgia, serif]Dry roast the cumin seeds, grind along with ginger and garlic together to make a coarse paste.[/font][/color] [*][color=#0000cd][font=georgia, serif]In a microwave oven safe dish, add 2 tbsp of butter, heat for 30 seconds on 100% power.[/font][/color] [*][color=#0000cd][font=georgia, serif]Next add the ginger garlic and cumin seeds paste, cook for 2 minutes on 100% power, make sure to stir in between .[/font][/color] [*][color=#0000cd][font=georgia, serif]Next add the chopped onions and cook for another 2 minutes on 100% power, you need to stir the onions in between after a minute or so.[/font][/color] [*][color=#0000cd][font=georgia, serif]Once the onion turns translucent, add the pureed tomato, tomato ketchup, dried fenugreek leaves, crushed red pepper, mix well, cook for 3 minutes on 100% power, make sure to stir in between.[/font][/color] [*][color=#0000cd][font=georgia, serif]Next, add yogurt , fish pieces and salt, as required, mix the fish pieces well with the rest of spices, cook for another 2 minutes on 100% power.[/font][/color] [*][color=#0000cd][font=georgia, serif]Add milk and gently stir the fish pieces in the gravy, check for salt and let cook for another minute on 100% power.Be very gentle while stirring, as the fish is more than half cooked now and tends to break.[/font][/color] [*][color=#0000cd][font=georgia, serif]Lastly, sprinkle garam masala on top, add the chopped coriander leaves, let sit in the heat inside the microwave for some time.[/font][/color] [*][color=#0000cd][font=georgia, serif]Serve hot with rice/pulao/fried rice, goes well with chapatis and parathas too.[/font][/color] [/list]
  2. sonalipradhan356

    Grilled Stuffed Pomfret with Green Chutney

    Thanks Suresh...I'm so glad u liked the recipe :-)
  3. sonalipradhan356

    Grilled Stuffed Pomfret with Green Chutney

    I absolutely love reading your posts Jyotirmoy :-)I'm so glad you liked the recipe !!!!!
  4. sonalipradhan356

    Grilled Stuffed Pomfret with Green Chutney

    [i][color=#006400]Mint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You can either grill the fish over medium hot coals outdoors or broil it in the oven. I have explained in details how to remove the backbone of the fish, you can ask your fish monger to do the same for you.[/color][/i] [img]https://lh4.googleusercontent.com/-OWXFv4m93js/T8bsPuCvR1I/AAAAAAAAQb0/kjHVleTR4JE/s1600/IMG_1372.JPG[/img] [color=#ff0000][b]Ingredients for marination :[/b][/color][list] [*][color=#0000cd]1 whole pomfret, a little more than a lb.[/color] [*][color=#0000cd]juice of half a lemon[/color] [*][color=#0000cd]Salt and Pepper powder, to taste[/color] [/list] [color=#ff0000][b]Ingredients for the Mint-Coriander chutney used as stuffing: [/b][/color][list] [*][color=#0000cd]1/2 cup mint leaves[/color] [*][color=#0000cd]1 and 1/2 cup coriander leaves[/color] [*][color=#0000cd]a handful roasted ground nuts[/color] [*][color=#0000cd]1/2 tsp cumin seeds, roasted[/color] [*][color=#0000cd]2" piece ginger, sliced[/color] [*][color=#0000cd]1 medium sized red onion, chopped [/color] [*][color=#0000cd]2 green chilies, with very little heat, mostly used for flavors[/color] [*][color=#0000cd]juice of half a lemon[/color] [*][color=#0000cd]Salt to taste[/color] [*][color=#0000cd]1 tbsp of oil[/color] [/list] [color=#ff0000][b]Directions :[/b][/color][list] [*][color=#0000CD]The fish is served whole, so trim the fins and the tail portions first.[/color] [*][color=#0000CD]Slit the stomach horizontally, carefully clean the stomach contents from the cavity,wash it thoroughly.[/color] [*][color=#0000CD]With a knife continue the slit more down till the tail end, then with the tip of knife slowly ease away the back bone from the flesh. Turn the fish over and repeat the process ,this time from the tail end. Gently snap the bone from the head and the tail side, carefully take out the bone, wash thoroughly.[/color] [*][color=#0000CD]Marinade the fish with the ingredients for marination as mentioned above for atleast half an hour.[/color] [*][color=#0000CD]In the meantime, dry roast the groundnuts and the cumin seeds, add in the blender along with the chopped onion, ginger and green chilies, blend to a coarse paste. Next add the coriander and mint leaves with juice of half a lemon with 2 tbsp of water, blend all the ingredients to a coarse paste. Take out the mint-coriander chutney (green chutney) in a bowl, add salt n lemon juice ( can add more lemon juice to suit your taste.) I have used half the green chutney for stuffing, kept the rest to go along the dish.[/color] [*][color=#0000CD]Stuff the pomfret with green chutney, gently coat both the sides of the fish with the chutney , drizzle a tbsp of oil on top and broil for 6 to 7 minutes on each side in a oven safe baking tray. Take out of the oven and cool[/color] [*][color=#0000CD]Enjoy the dish as an appetizer with sliced onion , can serve as a meal with rice/mashed potatoes/veggies of your choice .[/color] [/list]
  5. sonalipradhan356

    Rui Korma

    loved the recipe...specially the ingredients you have used for masala !!! I would love to post this recipe in my website with your permission :-)will mention your name :-)Let me know ...
  6. sonalipradhan356

    Pan-roasted Sambar flavored Salmon with onions

    Thanks a ton :-) glad u liked it :-)
  7. sonalipradhan356

    Pan-roasted Sambar flavored Salmon with onions

    [left][i][color=#ff0000][size=4][font=arial, helvetica, sans-serif]I'm so fond of sambar masala, I keep experimenting in my recipes whenever possible.Last weekend I made an attempt to use it as one of the key ingredients for fish marination , which resulted in this delicious Pan-Roasted Sambar flavored Salmon with sweet caramelized Onions.Sambar powder, is a key ingredient and is very popular in the cooking of southern Indian cuisines; especially in Kerala, Tamilnadu, Karnataka and Andhra Pradesh. The key ingredients of Sambar powder include roasted lentils, pigeon peas , coriander seeds, fenugreek seeds, dried red chilies, coriander leaves, curry leaves; there are a lot of variations to it depending on the region .The spices used in the sambar masala compliments the strong flavors of salmon extremely well; half of the fry vanished before lunch time :-)[/font][/size][/color][/i][/left] [left][img]https://lh6.googleusercontent.com/-sJJUPhUZJuE/T7ur9Ry1_sI/AAAAAAAAPpU/juPW-mZnHuo/s710/Collages16-002.jpg[/img][/left] [size=4][font=arial, helvetica, sans-serif][color=#ee82ee][b]Preparation time :20 minutes[/b] [b]Cooking time : 10 to 12 minutes[/b] [b]Serves : 3 to 4[/b][/color] [color=#38761D][b]Ingredients :[/b][/color][/font][/size] [list] [*][size=4][font=arial, helvetica, sans-serif][color=#0000CD]1 piece Salmon fillet, approx. 1.3 lbs., can use Salmon steaks or any other white fleshed fish [/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000CD]8 to 10 shallots, chopped lengthwise[/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000CD]1 pinch , asafoetida[/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000CD]2 tbsp oil[/color][/font][/size] [/list] [color=#006400][size=4][font=arial, helvetica, sans-serif][b]Ingredients for marination:[/b][/font][/size][/color][list] [*][size=4][font=arial, helvetica, sans-serif][color=#0000FF]2 large tbsp sambar masala powder, I have used MTR brand [/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000FF]4 tbsp of tamarind pulp[/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000FF]a pinch of sugar[/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000FF]1 tsp crushed red pepper[/color][/font][/size] [*][size=4][font=arial, helvetica, sans-serif][color=#0000FF]Salt, to taste[/color][/font][/size] [/list] [img]https://lh5.googleusercontent.com/-tuvwj5TUgYE/T7serDjxpDI/AAAAAAAAPnk/yr11NaPkZ2g/s710/IMG_1751.JPG[/img] [color=#006400][b][font=arial, helvetica, sans-serif][size=4]Directions:[/size][/font][/b][/color] [list] [*][color=#0000CD]Clean the fish thoroughly, keep marinated with a tsp of salt. In the mean time, add all the ingredients for marination, marinade the fillet on both the sides, keep aside for 15 minutes.[/color] [*][color=#0000cd][font=Georgia,]Heat a tbsp of oil in skillet, when the oil is hot enough add a pinch of asafoetida, next add the chopped shallots and fry for 2 to 3 minutes or until it turns a light golden brown color.[/font][/color] [*][color=#0000CD]Add another tbsp of oil, gently place the marinated fish on the onion bed, fry for 3 to 4 minutes on medium heat . Before flipping it over, spread the onion evenly on top and let cook for another 3 to 4 minutes [/color][color=#0000CD]or until the onion turns a very dark g[/color][color=#0000CD]olden brown color on both the sides [/color][color=#0000CD] [/color][color=#0000CD]. [/color][color=#0000CD]This is a great side dish for rice , can enjoy as an appetizer too.[/color] [/list]
  8. sonalipradhan356

    Amritsari Fish- a Popular Street Food of Punjab

    Thanks a ton :-)I'm so glad you liked it !!!
  9. sonalipradhan356

    Prawn Karahi/Prawn Kadahi

    [color=#ff0000][i]Celebrated Mother's Day with this delectable and extremely flavorful Prawn Karahi cuisine [/i][/color][color=#0000ff][i]. Karahi/kadhai/korai/kadai is basically a type of circular, deep cooking pots which resembles "wok" with rounded bottoms and is made of cast iron, used to shallow fry fish, meat, sweet or snacks, can even prepare stew/gravies. Now a days they are available in different materials like copper and stainless steel, also available as flat bottomed pans. The name of the dish basically originated after this utensil , as it is usually cooked in a"karahi". It is not a compulsion to prepare the dish in this particular utensil, you can use your usual ones!!! [/i][/color] [img]https://lh4.googleusercontent.com/-SIsuFoL8ZCk/T7FydI9Kt0I/AAAAAAAAPH8/MREYKlvldek/s1600/IMG_1537.JPG[/img] [left][color=#ee82ee][size=4][font=arial,helvetica,sans-serif][b]Preparation time : 30 minutes[/b][/font][/size][/color][/left] [left][color=#ee82ee][size=4][font=arial,helvetica,sans-serif][b]Cooking time: 20 to 25 minutes[/b][/font][/size][/color][/left] [left][color=#ee82ee][size=4][font=arial,helvetica,sans-serif][b]Serves: 4 to 5[/b][/font][/size][/color][/left] [b]Ingredients :[/b][list] [*][color=#351C75][font=Georgia,]1 lb. of Prawns[/font][/color] [*][color=#351C75][font=Georgia,]4 cups of chopped tomatoes[/font][/color] [*][color=#351C75][font=Georgia,]1 " piece of ginger[/font][/color] [*][color=#351C75][font=Georgia,]4 large cloves of garlic[/font][/color] [*][color=#351C75][font=Georgia,]1 tbsp peppercorns, roasted[/font][/color] [*][color=#351C75][font=Georgia,]1 tbsp cumin seeds, roasted[/font][/color] [*][color=#351C75][font=Georgia,]1 tbsp coriander seeds, roasted[/font][/color] [*][color=#351C75][font=Georgia,]1/4 tsp turmeric powder[/font][/color] [*][color=#351C75][font=Georgia,]1 tbsp crushed red pepper, adjust heat level to suit your taste[/font][/color] [*][color=#351C75][font=Georgia,]1 tsp dried fenugreek leaves/kasoori methi [/font][/color] [*][color=#351C75][font=Georgia,]1/2 tsp garam masala powder[/font][/color] [*][color=#351C75][font=Georgia,]1/2 cup of coriander leaves, chopped[/font][/color] [*][color=#351C75][font=Georgia,]3 green chilies, chopped[/font][/color] [*][color=#351C75][font=Georgia,]2 tbsp of lemon juice[/font][/color] [*][color=#351C75][font=Georgia,]Salt, to taste[/font][/color] [*][color=#351C75][font=Georgia,]Oil, as required[/font][/color] [/list] [left][img]https://lh3.googleusercontent.com/-wTzBtedEG8o/T7Gg-S7g39I/AAAAAAAAPKc/_Q9Nu84g6n4/s710/IMG_1547.JPG[/img][/left] [left][b]Directions :[/b][/left][list] [*][color=#351C75][font=Georgia,]Remove the head, deshell the prawns, wash thoroughly. (If you want to avoid cutting and cleaning by yourself ,use the frozen ones readily available in supermarket or if you want to use fresh prawns ask your fish monger to do the same for you.) Marinade the prawns with a pinch of salt, keep aside.[/font][/color] [*][color=#351C75][font=Georgia,]In the meantime dry roast the cumin, coriander and peppercorns separately, blend in together to make a powder of all the three spices.[/font][/color] [*][color=#351C75][font=Georgia,]Make a paste of ginger and garlic, heat a tbsp of oil in a karhai or in your regular pan, add in the ginger garlic paste and fry for a minute or so. [/font][/color][color=#351C75][font=Georgia,]Next slide in the prawns and fry for a minute or so each on both the sides until it turns a peach color. [/font][/color] [*][color=#351C75][font=Georgia,]In the same pan, heat another tbsp of oil, add the chopped tomato and salt, let cook covered on medium high for a few minutes till it gets soft.[/font][/color][color=#351C75][font=Georgia,] The trick to cook onion and tomatoes faster is to add a little salt to it.[/font][/color] [*][color=#351C75][font=Georgia,]Next add turmeric powder, crushed red pepper, powder of all the three spices and dried fenugreek leaves, let cook by constant stirring for another minute or two , or until the raw smell of the spices vanish. [/font][/color] [*][color=#351C75][font=Georgia,]Slide in the prawns and let cook covered for 4 to 5 minutes on medium heat.[/font][/color] [*][color=#351C75][font=Georgia,]Before removing from the heat add garam masala powder , chopped coriander leaves and chopped chilies, let it rest for 2 minutes. [/font][/color] [*][color=#351C75][font=Georgia,]Squeeze 2 tbsp of lemon juice on top, serve hot with Rice/chappatis/naan.[/font][/color] [/list]
  10. sonalipradhan356

    Amritsari Fish- a Popular Street Food of Punjab

    Thanks a ton :-)I'm glad you liked it !!!
  11. sonalipradhan356

    Amritsari Fish- a Popular Street Food of Punjab

    [left][size=5][font=tahoma,geneva,sans-serif][i][color=red]Amritsari Fish,[/color][/i][/font][/size][i][color=#741B47]a delicacy originated from Amritsar, Punjab is also a popular street food sold in the streets [/color][color=#741b47]corner of Amritsar. This is an easy fried fish dish cooked in minutes with the readily available ingredients from your kitchen. Serve this as an appetizer [/color][color=#741b47]for your cocktail party or side dish for your main course. I prepared this dish last weekend for a Potluck party and it was an instant HIT!!!! [/color][/i][/left] [img]https://lh4.googleusercontent.com/-yfQeLPsyenc/T6gg6SFmIrI/AAAAAAAAOac/lbY25YxOnBI/s1600/IMG_1451.JPG[/img] [color=#000000][font=Georgia, Utopia,][b][color=#FF00FF][font=Georgia,]Preparation time : 20 to 25 minutes[/font][/color][/b][/font][/color] [color=#000000][font=Georgia, Utopia,][b][color=#FF00FF][font=Georgia,]Cooking time : 10 minutes[/font][/color][/b][/font][/color] [color=#000000][font=Georgia, Utopia,][b][color=#FF00FF][font=Georgia,]Serves : 5[/font][/color][/b][/font][/color] [color=#000000][font=Georgia, Utopia,][color=#38761D][font=Georgia,][b]Ingredients for marination :[/b][/font][/color][/font][/color][list] [*][color=#0000cd]1 lb. of boneless Salmon fillet, cut into cubes[/color] [*][color=#0000cd]1/4 cup malt vinegar/any ordinary vinegar[/color] [*][color=#0000cd]Oil, for deep frying[/color] [/list] [color=#000000][font=Georgia, Utopia,][color=#38761D][font=Georgia,][b]Ingredients for batter:[/b][/font][/color][/font][/color][list] [*][color=#0000cd]3/4 cup gram flour/besan[/color] [*][color=#0000cd]1/4 cup yogurt[/color] [*][color=#0000cd]3 tbsp juice of ginger[/color] [*][color=#0000cd]1 egg[/color] [*][color=#0000cd]1 tsp red chili powder (increase or decrease spice level to suit your taste )[/color] [*][color=#0000cd]1 n 1/2 tsp Tandoori Chicken BBQ masala/garam masala ( I have used Tandoori masala as it adds a nice color to the dish)[/color] [*][color=#0000cd]1 tsp carom seeds/ajwain seeds[/color] [*][color=#0000cd]juice from half a lemon[/color] [*][color=#0000cd]Salt, to taste[/color] [*][color=#0000cd]Chat masala[/color] [/list] [left][img]https://lh3.googleusercontent.com/-bPF33JUBl2Q/T6giIWxFRBI/AAAAAAAAOak/adXN8EVsVxM/s710/IMG_1449.JPG[/img][/left] [color=#006400][b]Directions:[/b][/color][list] [*][color=#0000cd]Marinade the fish pieces with malt vinegar , keep aside for 10 to 15 minutes.[/color] [*][color=#0000cd]Add all the ingredients for batter in a big bowl, mix well. Slide in the fish pieces in the batter, stir to coat the fish pieces well in the batter, let stand for another 5 to 7 minutes.[/color] [*][color=#0000cd]In the mean time, heat oil for deep frying; slide in the fish pieces in batches, not too much at a time; fry the fish pieces till it turns a bright golden brown color on both the sides.[/color] [*][color=#0000cd]Sprinkle chat masala on top and serve with onion salad and ketchup/green chutney as appetizer , can also serve as a side dish for your main course.[/color] [/list]
  12. sonalipradhan356

    Prawn Koliwada/Amchi Mumbai spicy Fried Prawns

    sure Jyotirmoy...plz let me know once u try it out !!!!!!!!1
  13. sonalipradhan356

    Prawn Koliwada/Amchi Mumbai spicy Fried Prawns

    Thanks Suresh...I'm glad you liked it !!!!
  14. sonalipradhan356

    Prawn Koliwada/Amchi Mumbai spicy Fried Prawns

    [center] [color=#000000][font=Georgia, Utopia,][attachment=3563:prawn koliwada.JPG][/font][/color][/center] [left] [color=#800080][i][background=white]Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star [u]appetizer[/u][/background] of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab. These deep-fried ,crunchy prawns can be identified by their signature red color because of the use of Kashmiri red chili powder.[b]As this is a deep fried recipe, I tried it again the next day broiling another batch of marinated prawns.[/b] I loved both the versions of this dish and I'm very sure this is going to be THE appetizer for my next party :-) I reserved a little marination without chili powder for my daughter, she just loved those prawns.[/i][/color][/left] [left][color=#ff0000][b]Preparation time : 20 minutes[/b] [b]Cooking time : 8 to 10 minutes for deep frying,[/b][b]10 to 14 minutes for broiling[/b] [b]Serves : 2 to 3[/b][/color][/left] [center][attachment=3564:IMG_0805.JPG][/center] [left][color=#006400][b]Ingredients :[/b][/color][/left][list] [*][color=#0000cd]12 medium sized prawns[/color] [*][color=#0000cd]1 and 1/2 tbsp gram flour/ besan[/color] [*][color=#0000cd]1 tsp all purpose flour[/color] [*][color=#0000cd]1tbsp yogurt[/color] [*][color=#0000cd]1 tsp ginger paste[/color] [*][color=#0000cd]1 tsp garlic paste[/color] [*][color=#0000cd]1 and 1/2 tbsp lemon juice[/color] [*][color=#0000cd]1 tbsp kashmiri red chili powder[/color] [*][color=#0000cd]1 tsp coriander powder[/color] [*][color=#0000cd]Salt, to taste[/color] [*][color=#0000cd]1 tsp oil, used for marination[/color] [*][color=#0000cd]Oil, for deep fry[/color] [*][color=#0000cd]1 tsp chat masala[/color] [/list] [color=#006400][b]Preparation :[/b][/color][list] [*][color=#0000cd]Peel and devein the prawns, wash thoroughly and pat dry.[/color] [*][color=#0000cd]In a bowl, marinade the prawns with ginger garlic paste, 1/2 tbsp kashmiri red chili powder, coriander powder, 1 tbsp lemon juice, salt, keep marinated for 15 to 20 minutes.[/color] [*][color=#0000cd]Once marinated, squeeze out the extra moisture, add all purpose flour, gram flour/besan, another 1/2 tbsp kashmiri chili powder, rest 1/2 of the lemon juice, yogurt with 1 tsp of oil. Mix all the spices with the marinated prawns.[/color] [*][color=#0000cd]Prepare oil for deep frying, make sure to maintain the temperature at medium high, else the outside of the prawns will get cooked faster ,while the inside will remain uncooked and raw. Add one prawn initially in the hot oil to check if it is sufficiently hot.[/color] [*][color=#0000cd]Next add the marinated prawns in the hot oil in batches, fry till they turn a rich golden brown color on both the sides. [/color] [*][color=#0000cd]If you want to avoid deep frying, arrange the marinated prawns on an aluminium foil in a baking tray, drizzle a little oil on the prawns, BROIL on HIGH, 5 to 7 minutes on both sides or until they turn a light golden brown color on both sides.[/color] [*][color=#0000cd]Sprinkle chat masala on top, serve with green chutney or ketchup.[/color] [/list]
  15. sonalipradhan356

    Sindhi Sukhi Machi/Sindhi dry Masala Fish

    Thanks Suresh ...I'm glad you liked the reciipe !!!!!