Month: December 2019

Prawn Tikka

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A few days back while cleaning my cupboard, l  came across an old cookery book lying unnoticed in the shelf. As I started to turn its pages,    I chance upon few breathtaking kebab recipes and prawn tikka instantly caught my attention and decided to give a try. It turned out to be of intense flavour and unparalleled taste. And so here I am with the recipe since I strongly believe that the only way to treat these hidden treasure is to pass it on and circulate to increase its value. The taste and aroma of prawn tikka will definitely knock you off your feet. I have retained the tail of the prawns to make it crunchy from outside and juicy inside.

Ingredients:

Prawns : 1 kg de-veined

First marinade

Lime juice : 2 tsp

Salt : 1 tsp

Second marinade

Hung curd : 1 cup

Garlic paste : 3 tsp

Ginger paste : 4 tsp

Pepper : 1 tsp

Ajwain : 1 tsp

Cream : 6 tsp

Grated cheese : 6 tsp

Garam masala powder : 1 tsp

Besan : 4 tsp ( dry roasted)

Salt : As required

Butter: For brushing

Step 1

img_20191214_093737-12117428033.jpgMarinate the prawns with salt and lemon juice and keep it aside for at least half an hour.

Step 2

img_20191214_1050191795161153.jpgMix the curd with the rest of the ingredients and give it all a good whisk.

Step 3

img_20191214_1054541615445029.jpgSqueeze the extra moisture from the marinated prawns. Now mix it with the second marinade and let it rest for at least an hour.

Step 4

img_20191214_1321001538611277.jpgPierce the prawn through thin bamboo skewers .

Step 5

img_20191214_1322221818605990.jpgPlace the skewers in the griddle pan at a medium heat for about ten minutes brushing wit the rest of the marinade and melted butter.

Step 6

img_20191214_1335382070806466.jpgOnce done serve it with salad of your choice.

Tip

Do not overcook the prawn as it will become tough and chewy.
soak the bamboo skewers in water for at least half an hour before using it.

 

Matar ki potli

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” Unless you try to do something beyond what you have already mastered, you will never grow”.

To me, life is all about evolution and l enjoy each day as a part of the process of learning. On my visit to Delhi for my nephews wedding, I was amazed by scrumptious vegetarian spread. But actually the potli shaped snack was the crowd puller. It not only looked awesome but tasted even better. And with green peas in the season, I thought of trying it out for my family and friends and the end result was so outstanding that here i am with the same recipe. Matar potli is an interesting variation of traditional matar ki kachori. A perfect tea time snack for your loved ones.

Ingredients

For the dough

 Maida : 250 gms

Oil : 3 tsp

Ajwain : ½ tsp

Salt : 1 tspFor

Warm water : to knead as required

 For the filling

Peas : 1 cup

Hing : a pinch

Onion : 1

Grated ginger : 1 tsp

Cummin : 1 tsp

Green chilli : 4 crushed

Coriander powder : 1 tsp

Garam masala powder : 1 tsp

Amchur powder : ½ tsp

Coriander : 2 tsp fresh and chopped

Mozzarella cheese : 75 gms grated

Salt as required

Oil : 2 tsp

Step 1
img_20191127_180406439327452.jpg
Knead a tight dough with maida, ajwain, salt, oil and lukewarm water. Cover and keep it aside for at least 15 to 20 minutes.

Step 2
img_20191127_123524988582131.jpgAdd oil in a pan. Once hot add hing and jeera and let it clutter. Then add onion and let it turn translucent.

Step 3
img_20191127_123755713091458.jpgNext put ginger and green chilli and give them all a good mix.

Step 4
img_20191127_1240101476051012.jpgAdd green peas along with coriander powder, amchur, garam masala and salt.

Step 5
img_20191127_1242091385001017.jpgStir them all together. Reduce the heat and cover the pan and let it cook for seven to eight minutes stirring occasion. In case if the masala sticks to the pan, sprinkle a few drops of water to prevent it from burning.

Step 6
img_20191127_1248391719808505.jpgOnce done take out the peas,garnish it with coriander and let it cool.

Step 7
img_20191127_184158720811267.jpgDivide the dough into equal sized balls and roll each one of them into small circle. Place a tsp of stuffing in the centre of the circle and top it up with grated cheese. Now slowly bring the edges together and by pinching it’s neck shape it like a potli.

Step 8
img_20191127_1854041627908247.jpgHeat enough oil in a thick bottom pan and deep fry the potlis on a low flame until they are crispy and done.

Step 9
img_20191127_1914421169318080.jpgServe the matar ki potli along with sauce or chutney of your choice 

Tip

One can add potato or paneer mixture with the peas.