Tandoori prawns

 

Tandoori prawns  is one of the the most famous Indian grilled sea food dish in India as well as all over the world. Prawns or shrimps are marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor) .Hence the name Tandoori prawns. However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. 

Preparation time : 20 mins

for hung curd (4 to 5  hrs)

Marination time : 30 mins

Cooking time  : 20 to 25 mins

Serves : 2 to 3 

INGREDIENTS :

Medium or large sized prawns (Cleaned and de-veined with tail on) around 12 to 15 pieces

FOR THE MARINATION :

Turmeric powder 1/2 spoon

Red chilly powder 1 Tsp

Tandoori masala 1 tsp

Ginger garlic paste 3 tsp

Lemon juice 1 Tbsp

Gram flour roasted 3 to 4 Tbsp

Hung curd 1 cup

Cooking Oil 2 tsp

Butter for basting

Salt to taste 

Chat masala as per taste

Onion rings, mint leaves  and lemon slices for garnish.

METHOD :

1. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hours, else the marinade won't stick to the prawns properly and  can be watery.

2. once hung curd is ready, Clean, Wash the prawns and slit them open to make a butterfly kind of shape as shown below.. Spread on a clean towel, paper to dry them out. Keep aside.

                                     

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste. should look like the image below.

                                      

5. Apply this smooth and thick paste all over the prawns. Ensure to apply it such that each piece of prawns gets completely well coated with the marinade.

                                     

6. Refrigerate the marinated prawns for 30 mins to marinate well .

7. Remove from refrigerator, You can either cook the prawns in a convection oven for 20 to 25 mins on 200 degree Celcius or Heat a grill pan and once it is very hot grill the prawns on slow flame on the pan.

8. Keep turning occasionally and basting it with butter to get flavour.

9. Once the prawns are cooked and got the typical tandoori brown grilled colour, they are ready to serve.

10. Sprinkle some chat masala on top of the prawns.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

Chicken Spring rolls

 

Chicken spring rolls is an easy to make appetizer. Classified to belong to the Indo-Chinese cuisine . It consists of chicken mince stuffed in a thin pastry sheet and rolled .

These can be prepared in advance and stored in the deep freezer for upto 3 months.. Can be pan fried, deep fried, baked or Air-fried... Here I am sharing my simple recipe, where I have air-fried the spring rolls.

Ingredients (Makes about 15 rolls)

1. Chicken mince 400 gms

2. Finely chopped sping onions and greens 1 Med size bowl (Or a fistful).

3. Finely chopped green Bell peppers 1 Med size Bowl .

4. Add Colored bell pepper if you wish but total qty. of bell peppers should not exceed 1 mid size bowl.

5. Schezwan sauce (Store bought) 2 to 4 tablespoons as per your taste.

6. Black pepper powder 1/2 tsp

7. Green chillies finely chopped 2 nos.

8. Salt to taste 

9  Oil 2 TSP

10 Wheat flour/ Corn flour/All purpose flour   2 to 3 TBSP

11. Water 

Method..

PREPARE THE MINCE STUFFING :

1.  Wash and clean the chicken mince and keep aside.

2. In a Wok, take 1 tsp Oil, heat it.

3. Add chopped green chillies, spring onions, Bell peppers and stir for a min or two till translucent.

4. Add the chicken mince to this and mix well..

5. Add half a cup water , mix well and cook covered on a low flame,

6. Keep stirring in between.

7. Once the mince is half cooked, add the schezwan sauce and black pepper powder.

8. Remove lid and keep stirring till the mince is fully cooked and completely dry.

9. Now add salt to taste (Remember store bought sauce has salt in it so adjust accordingly)

10. Let this mix cool down completely.

11. Once it cools, grind it in a mixer grinder to make it fine and break any lumps.

12. Make a thick paste of wheat flour or corn flour and water (To be used to seal the ends of the pastry sheet)

Rolling the pastry sheet : (I use the store bought pastry sheets)

1. Carefully separate the sheet on by one ..as in one at a time ..(Keep the rest of the sheets covered as they dry up very soon)

2. Keep a sheet on the table with corners facing up like a kite.

3. Place the chicken mince (Around 1 Tbsp) in the centre carefully and shape it like a cylinder.

4. Roll the sheet halfway . Then fold the corners on the left and right inside so as to seal the roll from the sides.

5. Finish rolling the rest of the sheet and seal the edge with the flour paste.. 

6. Make sure to seal any loose ends so the filling does not spill out while frying.

7. Proceed to prepare all such rolls. Keep them covered with a moist cloth to prevent from drying.

                                              

8. You can deep freeze these rolls up to 3 months and use and and when required.

9. Deep fry/ Pan fry. Air fry or bake these rolls.

10. I air fried them at 200 degree Celcius for 10 mins.

11. Just brush 1 tsp of oil before Air frying for easy browning and crispiness.

12. Serve hot with spicy Schezwan sauce or any dip of your choice.

13. Enjoy. Do try these and le me know how you liked them...

THANKS FOR READING .

Fish Tikka (Spicy Indian grilled fish)

 

A simple grilled fish recipe using some Indian spices, healthy and tasty at the same time.You can use a /filet of any boneless fish you like and is easily available to you. I prefer using the 'Basa' or the 'Rawas', which are easily available here in India but a 'Salmon' or 'Tilapia' would work too as long as it is boneless. Fish is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor). However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. Fish cooks  easily and hence this dish does not take long to prepare/cook.

Preparation time : 20 mins
for hung curd (2 to 3 hrs)

Marination time : 30 mins

Cooking time  : 20 to 25 mins
Serves : 2

INGREDIENTS :

Fish Filet around 400 gms cut in small cubes around 3 inch * 3 inch size

For the marination :

Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1/2 cup
Cooking Oil 2 tsp
Butter for basting

Small pinch of Ajwain 
Salt to taste 
Chat masala as per taste
Onion rings and lemon slices for garnish

METHOD :

1. Clean, wash the fish pieces. Keep aside.

2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else fish tikka can be watery.

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour, Ajwain and make a paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste.

5. Apply this smooth and thick paste all over the Fish pieces. Ensure to completely coat the pieces on all sides, so marinate seeps in well ,

6. Keep covered and refrigerate it for 30 mins to marinate well .

7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the fish pieces on slow flame on the pan.

8. Keep turning occasionally and basting it with little butter to get flavor.

9. The fish will cook really quickly and once it is cooked and got the typical tandoori brown grilled colour, it is ready.

10. Sprinkle some chat masala on top of the fish pieces.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.

Tandoori Chicken (Popular North Indian Recipe)

Tandoori chicken is probably the most famous Indian chicken dish after the 'Butter chicken', in India as well as all over the world. Chicken is marinated in hung yogurt and some select spices and is usually cooked in a round grill over charcoal (The Tandoor) .Hence the name Tandoori chicken. However this can be also prepared at home in a convection oven or in a grill pan . It is a very popular appetizer or a party snack. 

Preparation time : 20 mins
for hung curd (2 to 3 hrs)
Marination time : 30 mins
Cooking time  : 20 to 25 mins
Serves : 2

INGREDIENTS :

Chicken thighs 2 nos or drumsticks 4 nos 

For the marination :

Turmeric powder 1/2 spoon
Red chilly powder 1 Tsp
Tandoori masala 1 tsp
Ginger garlic paste 4 tsp
Lemon juice 1 Tbsp
Gram flour roasted 3 to 4 Tbsp
Hung curd 1 cup
Cooking Oil 2 tsp
Butter for basting
Salt to taste 
Chat masala as per taste
Onion rings and lemon slices for garnish

METHOD :

1. Clean, Wash the chicken and make diagonal slits on it for the marinade to seep in. Keep aside.

2. In a muslin cloth hang some plain yogurt or curds to dry out its moisture, for around 4 to 5 hrs. Most recipes say 30 mins is enough but my experience is it needs 4 to 5 hrs, else chicken can be watery.

3. In a bowl mix together Oil, hung curd, lemon juice, turmeric, ginger-garlic paste, red chilli powder, salt and the tandoori masala and roasted gram flour paste. Check the taste. Adjust spice levels to suit your palate.

4. Mix well to form a very thick and homogenous paste.

5. Apply this smooth and thick paste all over the chicken. Ensure to apply it within the slits as well so marinate seeps in well ,

                                    
                                    


6. Rerigerate it for 30 mins to marinate well 

7. Remove from refrigerator, You can either cook in a convection oven for 20 to 25 mins on 200 deg Celcius or Heat a grill pan and once it is very hot grill the chicken on slow flame on the pan.


                                    

8. Keep turning occasionally and basting it with butter to get flavour.

9. Once the chicken is cooked and got the typical tandoori brown grilled colour, it is ready.

10. Sprinkle some chat masala on top of the chicken.

11. Garnish with onion rings and a slice of lemon. Maybe some mint leaves.

12. Serve HOT . Enjoy as is or serve some mint yogurt chutney as an accompaniment.