Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

Sometimes your tired, in no mood to cook an elaborate meal, or you just feel like having something different. This was one day when my hubby was at home , since he is veggie and we wanted something light for lunch, made this veggies salad for him and for me, made Prawn 65 which actually is an appetizer, just topped this on my salad an enjoyed this a meal. It was super duper yummy meal for me. 

Crispy fried prawn 65 with couscous & braised veggies made a heavenly combo ever.

Ingredients
12 - 15 Medium Size Prawns/Shrimps
1 Teaspoon Turmeric powder
2 Teaspoons Kashmir Red Chilly Powder
1 Tablespoon Vinegar
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Level Besan /Gram Flour
1 Tablespoon Level Rice Flour
1 Tablespoon Self Raising Flour
1 Tablespoon Tomato Ketchup
1 Teaspoon Hot & Sweet Chili Sauce
Salt To Taste
A Pinch Orange Red Color
Oil as required for deep frying
A Sprig Curry leaves
2 Green Chillies for garnishing

Method

Wash and clean the prawns properly , then pat them dry.
Marinate the prawns with turmeric powder, chilly powder, vinegar and salt. Keep it refrigerated for 15 minutes.

In a bowl, mix together rice flour, self raising flour, besan, ginger garlic paste, hot & sweet chili sauce and tomato ketchup, color, mix well taste for salt ( add salt if required only). Make a very thick paste . Do not add more water and the consistency must be thicker ( when a finger dipped into the batter it should coat your finger).
Mix this thick batter with the marinated prawns very well.
For best results, the prawn must be fully covered with this thick flour batter.

Heat oil in a deep frying pan/kadai, when the oil is hot, add curry leaves, and drop the prawns one by one and deep fry for 3 minutes then turn the sides and fry for another 2 minutes.
Remove and drain them on a paper towel. Give a slight slit to the green chilles in the center and deep fry them for a minute. Remove this too on to the paper towel.

Now let's make our Salad
How to make the Couscous and Salad Dressing Check the recipe here 
For the Braised Veggies
Ingredients
5 - 6 Broccoli Florets - blanched
½ Cup Colored Bell Peppers (Red, Yellow, Green) - sliced
1 Small Onion - sliced
Salt & Black Pepper powder to taste
1 Tablespoon Olive Oil
Method

In a pan heat oil, add the onion and sauté till translucent, add all the veggies, sauté on medium high flame till they just start to change color, add salt and black pepper powder to taste. Switch off the flame
In a large bowl mix the couscous and salad dressing well, then add in the braised veggies and toss them well.

Top this with the Prawn 65, curry leaves and green chillies. Enjoy!! this as a complete meal.
Labels: Prawns, Shrimps, Deep Fried, Salads, Couscous, Main course, Single Serving ,Fish Friday, Appetizer

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas
Our event for May 2021 is Seafood in Salad. Our Host for the month is Sue of Palatable Pastime 

Avocado and Shrimp Chopped Salad From A Day in the Life on the Farm
Mediterranean Avocado Salmon Salad From Making Miracles
Prawn 65 With Couscous & Braised Veggies Salad From Sneha's Recipe
Salade Niçoise From Karen's Kitchen Stories
Shrimp Salad Toast Points From Sid's Sea Palm Cooking
Soft Shell Crab & Shrimp in Quinoa Salad From Of Goats and Greens
Spicy Shrimp and Citrus Salad From Food Lust People Love
The Polarizing Anchovy + Egg Salad Niçoise From Culinary Adventures with Camilla

Fried Chicken Wings - Korean Style#SundayFunday

I had local dark soy sauce so the color turned blackish, use light soy sauce. If you do not have light soy sauce then reduce the quantity of soy sauce to half. I used potato starch this made the chicken wings nice and crispy . I have also refried them. First fry them till they are nearly done or 80% done and keep aside. When your are ready to serve, heat the oil again and re fry them on medium high flame. They will be crunchy and crispy.

Ingredients 
¼ kg Chicken Wings
3 Tablespoons Soy Sauce - use Light Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 Tablespoon Honey
1/3 Cup Potato Starch Or Corn flour
Grind To Paste
5 Cloves Garlic
1" Piece Ginger
2 Fresh Red Chillies
For the Honey Dip
¼ Cup Honey
1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce
Method

In bowl add, ginger, garlic paste, soy sauce, vinegar, sesame oil, fresh red chillies and honey, mix well, Add chicken wings and toss them well. Add in the potato starch and mix well till they coat the chicken. Keep this aside for at least an hour.
Heat oil in a deep frying pan, fry chicken wings till 80% done.
When your are ready to serve, heat the oil again and refry them on medium high flame till crispy and done. Drain on paper towels.
For the Honey Dip

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool.

Serve the Chicken Wings with Honey Dip
These are so crunchy and crispy.
Labels : Chicken Wings, Deep Fried, Appetizer, Soy Sauce, Dipping Sauce, Honey, Sunday Funday, Korea, Asian Cuisine

Sunday Funday

Recipes with Umami

• • Umami Bomb Tomato Sauce from Making Miracles
  • Steaks with Gouda Sauce from Amy's Cooking Adventures
  • Tomato and Blue Cheese Salad from A Day in the Life on the Farm
  • Chorizo Chickpea Tomato Pasta from Food Lust People Love
  • Fried Chicken Wings - Korean Style from Sneha's Recipe
  • Umami from the Sea: Sea Palm-Kale Salad and Uni Handrolls from Culinary Adventures with Camilla
  • Patatas Bravas from Mayuri's Jikoni
  • Easy Vegan Pad Thai from Cook with Renu

Torta Frita -Uruguay#Eattheworld

The name Tortas Fritas means "fried cakes" or "fried pies." and are more like fried biscuits. This dough is prepared with more fat (usually lard), like biscuit dough. Torta Frita is a popular item in both Uruguay and Argentina to be consumed with coffee, tea, served with dulce de leche or jam. 

1 Cup = 250 ML
Ingredients 
½ Cup Homemade Evaporated Milk
½ Cup Water
2 Tablespoons Shortening or Clarified Butter
2 Cups Self Raising flour
½ Teaspoon Salt
Vegetable Oil as required for frying
For Serving
Icing Sugar  - for dusting
Dulce de Leche or Fruit Jam

Method

Heat evaporated milk and clarified butter in small saucepan or microwave just until melted. Don't boil it.

Combine flour and salt in medium bowl. Make a hole in the center. Pour the hot evaporated milk into the hole; Stir this with a wooden spoon until it forms a soft dough. Put the dough on a lightly floured surface; Knead until soft and pliable (you may need a few drops of water). 

Cut the dough into 15 to 16 equal pieces, roll each piece to form a smooth ball. Use a rolling pin to roll each ball into a circle about ¼ inch thick. Use your hands to form circles and make a hole in the center by piercing each circle with one finger.

Heat oil in large skillet. 

Carefully drop 4 rings of dough into hot oil. Fry until golden brown, about 1 to 2 minutes per side. Remove the cakes and drain them on paper towels. Repeat this with the rest of the dough rings. 

Dust them with icing sugar.

Serve them warm with dulce de leche, a favorite fruit jam or nothing.

Few were remaining these I broke into pieces and enjoyed with my soup.. they go well, use these instead of bread!! 
Labels: Fried Biscuits, Uruguay, Argentina, International Cuisine, Eat the World, Biscuits & Cookies, Deep Fried

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Uruguay.

Check out all the wonderful Uruguay recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Magical Ingredients: Tortas Fritas 

Sneha’s Recipe: Torta Frita -Uruguay 

Pandemonium Noshery: Polvito Uruguayo 

Palatable Pastime: Grilled Chicken Pinchitos 

Sugarlovespices: Uruguayan Pancho Hot Dog with Fries on the Side 

Amy’s Cooking Adventures: Pasta Caruso 

Culinary Adventures with Camilla: Empanadas a la Criolla, Uruguayan Wines, and Upcoming #TannatDay 

Kitchen Frau: Torta de Fiambre (Baked Ham & Cheese Sandwiches) 

Cultureatz: Chaja Cake, an Uruguayan Peach Meringue Layer Cake 

A Day in the Life on the Farm: Milanesa Napolitana 

Making Miracles: The Chivito: Uruguay's Iconic Steak & Egg Sandwich

Khoya/Mawa Gujiya With Dry Fruits

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.

Measurement 1 Cup = 200 Ml Cup
Ingredients
Recipe For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water 
For The Stuffing 
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa 
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut

Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

Recipe For Dough 

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water. 

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamon powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri 

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water  

then place a heaped tablespoon of filling . 

Cover it and seal it the edges by pressing it with your thumb, then with  with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's Holi party on the hills. Enjoy

My Notes

Make sure you do not add a lot of water while kneading the dough -  the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low. 

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya 

Batter Fried Herbed Chicken Wings#Improv

Make this for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Just before serving , refry them in hot oil on high flame for 2 minutes. These are ready to serve.

Ingredients
For Marination
12 - 15 Chicken Wings - with skin
Salt or to taste
2 Tablespoons Heaped Green Chilly Garlic Sauce
For The Coating
Dry Ingredients
1½ Cup Heaped All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies - - finely chopped
1 Teaspoon Paprika powder
¾ Teaspoon Salt or to taste
1 Teaspoon Black Pepper powder
1 Teaspoon Chicken powder
Wet Ingredients
2 Large Eggs
½ Cup - ¾ Cup Buttermilk
¼ Teaspoon Salt
For Deep Frying
Oil as required

Method

Make the wings into lollipops and marinate them in salt and green chilly garlic sauce, keep aside for at least an hour.
For the coating 

Mix all dry ingredients for the coating in a large bowl. In a seperate bowl whisk the egg, ½ cup buttermilk and salt well, add this to the ingredients and keep whisking till it form a a smooth batter, if the batter is thick then keep adding a tablespoon at a time the remaining buttermilk till you get a coating batter. 

Heat oil in a large deep frying pan on medium low flame
Dip each lollipop in the batter, shake it lightly to remove any excess batter.
Deep fry in hot oil medium low flame in a single layer till golden and done.

Serve hot with Homemade Delicious Szechwan Sauce.
Labels : Chicken, Chicken Wings, Egg, Deep Fried, Improv Cooking Challenge, Starters, Appetizer, Party Pleasers

Improv Cooking Challenge: January 2021

Buttermilk and Flour 

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Baked Cinnamon Sugar Donuts By Cookaholic Wife
• Biscuit Chicken Pot Pie by Making Miracles

Gluten Free Red Rice Sev

Sev is a popular Indian crispy, savory snack food consisting of thin deep fried crunchy noodles. These are gluten free and so tasty, are made with unpolished red rice. Great for kid's tiffin.

Ingredients
2 Cups Red Rice Flour
½ Cup Urad Dal Flour - lightly roasted
½ Teaspoon Red Chilly powder
1-1½ Cup Hot Water
3 Tablespoons Melted Ghee
½ Teaspoon Sea Salt
½ Teaspoon Sesame Seeds
¼ Teaspoon Ajwain / Carom Seeds

Method

In a large bowl add the rice and urad flour, salt and red chilly powder and sieve them well, Then add the ajwain and sesame seeds, mix it well. Then add melted ghee and mix well till it forms bread crumbs. Then add hot water ¼ cup at a time and start to knead into soft and smooth dough , yet firm dough. Cover and keep aside for 10 minutes. 

In the meantime heat oil for deep frying in a kadai and heat on medium  flame. Take a fine round holes disc in the murukku / sev press. 

Fill the murukku press with the prepared dough. Now slowly press the sev maker over the hot oil. Deep fry them on a medium  flame until golden color, turn over to fry on both sides evenly. Drain over paper towel and let them cool completely. 

Store in an airtight container. These stay good for a month.

Labels :  Sev, Festival Sweets, Diwali Faral, Gluten free, Deep Fried, Kids delight, Red Rice

Honey Chicken Wings In Potato Baskets#Foodieextravaganza

These honey chicken wings are deep fried till crisp, golden and then coated in a  honey glaze sauce.  These are so addictive and delicious.
Ingredients
300 Grams Chicken Wings
For the Marination
1 Tablespoon Hot & Sweet Sauce

1 Tablespoon Dark Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hot Sriracha Sauce
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Himalayan Salt
All Purpose Flour - for coating
Oil as required to deep fry

For The Honey Glaze
¼ Cup Honey 

1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce

For The Potato Baskets
2 Medium Potatoes - grated

1 Tablespoon Corn Flour
Salt to taste

Method
For the Marination

Wash and rinse chicken wings and pat dry.

Marinate the chicken wings in the given ingredients under marination. Keep this marinated chicken wings in the refrigerator overnight or for at least an hour.

Dredge them in flour. 

Deep fry them on medium low flame till crisp and golden.
                             

Perfectly fried crispy wings
For The Honey Glaze

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool and serve it along with the chicken wings.

For The Potato Baskets

Grate the potato and place them in water for an hour. Wash it in fresh water twice. Then squeeze out all the water. Add cornflour and salt to taste. Mix well. 

Take two tea strainers. Press a ball of grated potato mix on to one strainer, make a thick baskets by pressing it on the walls of the strainer. 

Deep fry on medium high flame till golden.  

Dip each wing in the sauce.

Serve the chicken wings in potato baskets.
Labels : Foodie Extravaganza Party,  Chicken Wings, Honey, Potato, Starters, Chicken, Deep Fried

Since September is National Honey month for Food Extravaganza Party our Host Rebekah Rose Hills of Making Miracles / http://rebekahrose.blogspot.com asked us to "Bake / cook / grill a dish that utilizes honey, and showcases this deliciously sticky natural sweetener "  

• Honey Chicken Wings In Potato Baskets by Sneha's Recipe
• Honey Roasted Figs by Palatable Pastime
• Honey Soy Baked Chicken Thighs by Making Miracles
• Hot Honey Chicken Wings by Karen's Kitchen Stories
• Mustard Honey Buttered Carrots by Food Lust People Love
• Sticky Soy Spare Ribs by Culinary Adventures with Camilla