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 .

Thalipeeth waffles

 The 'Bhajanee' is another Maharashtrian name for a multigrain flour . Where various grains are slow roasted( Roasting in Marathi means bhajane ) and mixed together and ground to a fine powder. This simple recipe is absolutely lip smacking yet power packed with nutrients. This is a quick snack and can be prepared instantly as most Maharashtrian homes usually stock up on the bhajanee flour. It is traditionally made as a flat bread on a girdle or a pan. Here I have creatively twisted it to make waffles using the savory dough. These savory waffles can be served Hot with a blob of white butter some spicy chutney and/or pickles.

INGREDIENTS :

Bhajanee flour(Thalipeeth Bhajanee)– 1 bowl

finely chopped onion half  bowl 

Coriander – finely chopped, half a bowl

Red chilli powder – half tsp

Water – a little water for the dough

Oil – for shallow frying 

Salt – to taste

preparation time : 10 mins

Cooking time 15 mins

METHOD :

1. Mix all the ingredients together (except the oil of course). (Some of the ready or store-bought Bhajanee flours have added salt and chilly powder in them, so add only if you require to.)

Keep aside for 5 mins .

2. Add water in very small quantities and keep mixing to form a dough. Take care not to add too much of water.

3. Set aside for 2 to 3 mins .

4. Heat a waffle maker.

5. Brush a little oil on both the sides of your waffle maker. Take a portion from the dough and using your palms flatten it on the waffle maker. Leave a little space on the sides as the dough will spread when you shut the waffle maker.

6. Keep checking occasionally and When the waffles turn brown, you can switch off the waffle maker

9. Remove gently from the waffle maker when crisp and brown on both the sides .

10. Serve Hot with fresh curds or a blob of white butter and or some spicy chutney/pickle on the side

Pizza

Pizza' is one of the most popular dish from the Italian cuisine.  It is essentially a flatbread made using various types or combinations of flours. Topped with meat or vegetarian toppings of one's choice and cheese and then baked in an oven. It is a very filling dish and can often be an entire meal by itself. Very popular among children and youngsters as it has a lot of variety can be made bland or spicy and lists as a fast food. 

INGREDIENTS : 

FOR THE BASE : (Will yield around 2 med size pizzas 10 inch)

250 GMS Maida (refined flour) or All purpose flour

1tsp salt

Fresh yeast 50 gms

If you are using instant yeast/dry yeast then 25 gms

sugar 1 Tbsp

Milk 150 ml

water 50 ml

butter 100 gms

Oil 1 Tbsp

METHOD :

FOR THE BASE :

1. In a large bowl, take the refined flour add the salt and mix.

2. If using dry yeast, then in another small bowl, take around 3 Tbsp of warm water and add sugar and dissolve. Then add the yeast and keep it aside to froth . If it froths well then it means that the yeast has activated well and is ready to use.

3. In a saucepan, Boil together Milk, butter and Fresh yeast (If you are using it)

4. Add this to the flour . Add the activated yeast (If using it) and mix well to form a soft dough .

5. Add oil in the end so the dough does not become sticky.

6. We need to 'Prove' this dough ..which means let the dough ferment and rise.

7. Tuck the dough, keep covered and keep aside for a good 4 to 6 hrs.

8. After 4 to 6 hrs. the dough would have risen and almost doubled in size.

9. Gently mix it again to a soft dough .. It is now ready for use.

10 This can also be stored in the refrigerator for a day or two but remember to bring it to room temperature before using again.

INGREDIENTS : For the toppings

Here I am sharing a simple vegetarian recipe with vegetarian pizza toppings but you can use any meat , seafood , cold cuts etc. as per your liking to make a Non- vegetarian version.

2 Med sized green bell peppers (You can add or edit veggies of your choice)

2 Med sized onions 

both finely chopped 

Cheddar cheese or Processed cheese Grated around 400 gms

Traditionally Mozerella Cheese is used on the Italian Pizzas, but we prefer Cheddar or Processed as it turns nice and crispy.

ASSEMBLING THE PIZZA :

1. Take an oven proof dish, Brush a little butter on it.

2. Take the required amount of dough and spread it on the dish beating with your palms. I prefer this method although you can roll it out with a rolling pin also .

3. Using a fork prick holes the the base as shown below.

4. Spread some Pizza sauce on this base (I use store bought as it gives exact flavors but you can simply mix tomato ketchup, green chilly sauce, Oregano, Basil and use it.That also works)

5. Spread the toppings as shown in the pic below.

6. Cover generously with Grated cheese.

7. Preheat oven to 180 Deg celcius. (This can be baked in a traditional oven or using the convection mode of your microwave oven)

9. Bake the pizza in the oven for 20 to 25 mins at 180 deg celcius or till done.

10. You can additionally grill it for 4 to 5 mins for extra browning of the top.

11. Alternatively heat it on a hot Tawa or girdle for a couple of minutes to get extra crispy base.

12. Serve HOT and Enjoy !!!

Poha cutlets (Flattened rice cutlets)

 

Flatted or beaten rice called 'Poha' when soaked and mixed with boiled and mashed potato with a few spices is what makes this cutlets different and unique . These patties are really flavorful. Crispy on the outside and soft and mushy on the inside. Loved by kids and adults alike. Great as an evening snack or even as an appetizer. Great option as they can be prepared by ingredients easily available in the kitchen.

INGREDIENTS :

Flattened rice (Thin variety) around 1 fist full

Potatoes 2-4 medium sized (The ones with thin skin work best)

Green peas Half cup 

Green chillies 6 to 8 

Ginger garlic paste    2 tsp

Chopped coriander 1/2 bowl

salt to taste

Chat masala 1/2 tsp 

Corn flour 2 Tbsp for binding .

Bread crumbs 

Oil for shallow frying.

METHOD :

1. Soak the flattened rice in just enough water. Drain all the excess water using a colander     and keep aside. 

2. Boil, Peel and mash the potatoes.

3. Boil the green peas and crush them coarsely. 

4. Mix the potatoes, poha and the green peas.

5. Add ginger garlic paste and a paste of chillies and coriander to the above mix.

6. Add salt to taste, chat masala and mix well to form a sticky dough .

7. Make a thick paste of corn flour with little water (pouring consistency) and keep aside.

8. Take the breadcrumbs in a plate.

9. Take a little bit of the potato mixture and shape it into patties/cutlets using your hands (Wet you hands or apply little oil so that the mixture does not stick to your hands)

10. Take each patty, dip it in the corn flour water. Then roll it in the bread crumbs so as to completely cover it with bread crumbs. Keep aside.

11. once all the patties/cutlets are rolled in bread crumbs, Heat oil for shallow frying in a pan.

12. Shallow fry the patties in the pan 2 to 3 at a time on low flame. 

13. Fry till nice, crisp and golden brown on all sides.

14. Drain on an absorbent paper .

15. Crispy 'Poha' cutlets are ready. Serve HOT with tomato ketchup or green mint chutney.

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 chaat

 

'Tandoori chicken chaat' is the simplest of recipes one can find.. It is my own creation as a 'Best out of waste' recipe. Try this when you have some leftover Tandoori chicken. Tastes even better . It is a matter of minutes to put this absolutely lip-smacking recipe together.Best part is it can be served cold and so can be prepared before hand.. Always a 'Hit' at parties. Hope you all enjoy making it too.

Preparation time : 10 mins (Assuming you have tandoori chicken with you)

cooking time : 5 mins 

Serves : 4 

P.S Click on this link if you wish to prepare the Tandoori chicken yourself..

INGREDIENTS :

Tandoori chicken 500 gms

Thinly sliced onions 1 Big or 2 small

Thinly sliced tomatoes 1 Big or 2 small

Chopped coriander  1 Tbsp

Red chilly powder 1 tsp

Chaat masala 1/2 tsp

Mint and coriander chutney ..Click here Mint Chutney for its recipe 

Salt if required 

METHOD:

1. Separate the chicken from its bones and make fine shreds. Keep aside.

2. In a bowl mix the shredded chicken, onion, tomatoes, mint chutney, salt (if reqd), red chilly powder and chaat masala. Mix well.

3. Garnish with chopped coriander before serving.

4. Tastes best when served cold. 

Potato n cottage cheese croquettes

 

A potato and cottage cheese mixture, shaped like croquettes/small balls (Or whichever shape you fancy ). Deep fried to a perfect golden brown colour. Potato and cottage cheese make this one absolutely healthy, protein packed dish and a sure-shot way to ensure the kids enjoy eating it.  A great appetizer for you parties. Will be loved by parents and children alike. 

INGREDIENTS:

For the potato-cottage cheese mixture :

Potatoes : 4 Medium sized

Paneer/Cottage cheese 100 gms

Corn flour (for binding) 2 Tbsp

Ginger and green chilly paste 1 Tbsp (Can be replaced with just chilli flakes too) 

Salt to taste 

Additionally you can add veggies of your choice like french beans, Capsicum, Sweet corn etc

For the coating :

Corn flour paste(1/2 bowl water and 1 Tbsp. cornflour)

bread crumbs

Oil for frying .

METHOD :

1. In a bowl mix all the ingredients for the ' Potato-Cottage cheese mixture'. Mix well.

2. Make a small balls/croquettes of the above mixture and keep aside.

3. Dip these  into the corn flour paste and immediately roll in breadcrumbs

4. Keep aside covered in a plate.

5. Similarly repeat for all the remaining mixture.

6. In a wok or 'Kadhai', heat sufficient oil. Once the Oil is hot, Deep fry the croquettes one by one till nice and golden brown on all sides

7. Drain on absorbent paper.

8. Serve HOT with tomato ketchup or Mayonnaise or any sauce/dip of your choice.

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.

Sweet Corn Dhirade (Sweet corn pancake)

This is a little twist by adding sweet corn to the  typical dish prepared in the state of  Maharashtra in India. 'Dhirade' is the marathi name for these pancakes. We used to love these with a blob of fresh homemade white butter or 'Loni' as our mother used to serve us these hot 'dhirade' after a tiring day at school or office. Mix of gram flour and rice flour , mildly spiced , made into a thin batter. Crisp golden brown pancakes are made out of these. A great healthy, easy breakfast recipe. Easily made from ingredients readily available in your kitchen. Great for those sudden hunger pangs . 

INGREDIENTS:

Sweet corn kernels (1 Big bowl) or 200 gms 

Gram flour/Besan    2 Bowls 

Rice flour      1/2 Bowl

Pinch of hing powder

turmeric powder 1/2 tsp

green chillies chopped  2 nos

Ajwain (owa)     1/2 tsp

Red chilli powder 1 tsp (adjust as per taste)

1 Medium sized onion grated (Makes the pancakes nice and crisp)

Coriander leaves finely chopped 1/2 bowl.

Salt to taste .

water

Oil to make pancakes. (Dhirade)

METHOD :

1. Boil the sweet corn kernels in water adding a little salt in the water. 
2. Grind together the boiled corn,  green chillies, and coriander to a rough paste.

3. In a large bowl, mix the Besan, rice flour, corn-chillies paste and mix well.

4. Add the turmeric, red chilli powder, grated onion, Ajwain, hing, turmeric, Salt to taste and mix well.
5. Adding little water as required make a thin batter of pouring consistency.

3. Break any lumps if formed.

4. Let the mixture rest for 10 mins.

5. Heat a tawa/skillet/pan or girdle . Add a little oil and spread it on the pan.

6. Once hot, pour a little batter and spread it to make thin and round pancakes.

7. Drizzle a little oil at the sides.

8. Keep covered on low flame.

9. Once it turns golden brown on one side, flip the pancake.

10. Do not cover now. 

11. Once done on both sides, its ready to serve . 

12. Serve hot with Green chutney or tomato ketchup or even a blob of white butter or curds.

Bruschetta

'Bruschetta' is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. Easy to prepare and great as a quick snack or party appetizer .

INGREDIENTS :

Garlic bread 1 loaf

onions 2 small

Tomatoes 2 medium

Basil leaves 2 to 5

Olive Oil

Salt 

Black pepper powder 

Italian seasoning 

METHOD :

1) Slice the garlic bread into thick slices diagonally. Actually the authentic procedure involves using a baguette bread and rubbing fresh garlic pods on the slices. This is a quick short-cut , that I follow. 

2) Brush the Bread slices on both sides with Olive Oil.

3) Finely chop the onions and the tomatoes (You may even grill the tomatoes and peel them before chopping for a rustic flavour)

4) Finely chop the Basil leaves.

5) Toast the bread slices on a very hot tawa or skillet.

6) In a bowl, mix the chopped onions, tomatoes, add little salt, black pepper powder, 1 tsp of olive oil and Italian seasoning.

7) Spread this mix on the toasted bread slices. Sprinkle a little Italian seasoning on top. 

8) As a variation you can add crumbled Feta or Gouda cheese, Baked beans or a meat of your choice on top .. 

9) Serve as a tasty and filling snack or appetizer.