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

Goan Chorizo Pulao#Improv

When you think of Goa , the first thing that comes to your mind is sausages and cashewnuts. You find so many ladies selling these in Mapusa market. My sister in law buys these from a particular lady only in the Mapusa market, who she has known for many years. 

These rosary (tiny) sausages are purchased from her. They cook so well and are also delicious. Try and make this and I am sure you will love it.

Single Serving
Ingredients
1 Cup(150 Ml) Basmati Rice or Rice of your choice
1½ Cups of Water
1 Medium Onion - sliced
1 Small Stick Cinnamon stick
3 Whole Cloves
3 Whole Black Peppercorns
1 Green Cardamom
1 Bay Leaf
1 Small Chicken Stock Cube
Salt to taste
10 -12 Rosary Sausages
1 Tablespoon Oil

Method

In ½ cup water, cook the sausages till done. Remove the casings and seperate the stock from the sausage. The stock we will use to cook the rice.

Wash and rinse the rice. Keep aside

Heat oil in a pressure pan add the bay leaf, cinnamon, cloves, peppercorns ,cardamom and onions, sauté till onion is translucent. Next add the water, sausage stock, chicken cube and bring it to a boil. Now add the washed rice and cooked sausages, stir it lightly and bring this to a rolling boil. Cover the pressure pan with a lid and cook on high flame for 2 whistles. Let the cooker come to room temperature and pressure is released. Open it and serve hot.

Enjoy this Spicy Goan Chorizo Pulao 

My Notes

I have used only one tablespoon oil to make this pulao because when you cook the sausage the fat that's releases in the stock releases fat/oil and give the taste required for the pulao.

If you want to add tomatoes, then add it after the onions are translucent. Cook them till they are mushy. I have not added it since the sausages already have enough vinegar in them. I do like too much acid in the pulao.

Labels: Pork, Sausages, Spicy, Goa, Rice, Single Serving, Improv Cooking Challenge, Main course,  Pressure Cooker

Imrpove Cooking Challenge - May 2021
Theme Sausage & Rice

   

• Goan Chorizo Pulao by Sneha’s Recipe
• Creole Style Jambalaya by Cookaholic Wife
• Sausage Dirty Rice by Making Miracles
• Smoked Sausage with Dirty Rice by A Day in the Life on the Farm
• Vegan Jackfruit Seed Pulao by Magical Ingredients

Paneer Tomato Rice With Leftover Rice For One

This is a simple stir fry rice with leftover rice, to make it nutritious added lots of paneer (since this also is leftover), tomato and spices to to give an extra kick and taste to it. A quick fix meal when you tired and have leftover rice and veggies lying in the refrigerator. Just use whatever you have in the quantity doesn't matter.

Single Serving
Ingredients
1 Cup Packed Boiled Rice
2 Tablespoons Sesame Oil
2 Tablespoons Finley Shredded Cabbage
2 Small Green Bell pepper
2 Mushrooms sliced
2 Small Tomatoes  - blended
1 Tablespoon Chopped Tomato
100 Grams Paneer cubed

½ Teaspoon Cumin seeds
½ Teaspoon Red Chilly powder

1 Teaspoon Coriander powder
1/4 Teaspoon Turmeric powder
1 Small Cube Veg seasoning
1 Teaspoon Lemon juice

Method 

Heat sesame oil in kadai/pan,  add cumin seeds, when they crackle, add in the ginger garlic paste, sauté for a minute . Now add in the asafoetida , curry leaves , onions and cabbage too sauté till onions are translucent. Add in the blended tomatoes , turmeric, coriander, red chilly powder  and black pepper powder and sauté till oil surfaces and in the veg cube seasoning and mix well. 

Cover  with a lid and cook form a mushy gravy. Now add in the bell pepper/capsicum, chopped tomato, mushroom and lemon juice,  sauté well. Cover and let this cook for a minute on medium low flame. Add boiled rice and paneer, mix well till the gravy coats the rice. Again cover with a lid and let the rice get heated up for about 2 minutes. Open give it a good mix.

Serve and enjoy hot!! This is delicious meal, meatless meal!!
Labels: Leftover series, Rice, Paneer, Cottage Cheese, Main course, Vegetarian,Stir Fry, Single Serving

Cheesy Potato Chips Skillet Pie#SundayFunday

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet. 

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top. 

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids  delight, Party pleasers, Single Serving

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event  Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips" 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

Instant Noodles Egg Masala#Foodieeextravaganza

Instant maggi noodles recipe is an easy and quick with eggs. This recipe has maggi noodles tossed with chopped eggs and vegetables to make it filling and tasty. You can have this for brunch or give it to the kids as a evening snack.
Single Serving
Ingredients
1 Packet (75 Grams) Instant Maggi Noodles
2 Boiled Eggs
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Oil
1 Tablespoon Butter
1 Small Onion - finely sliced
2 Cloves Garlic- finely chopped
½ Cup Shredded Cabbage
1 Fresh Red Chilly - finely chopped
Salt to taste
1 Teaspoon Black pepper powder
1 Packet Maggi Masala

Method

Boil the noodles and drain.

Heat oil & butter in a pan, add garlic sauté till it start to change color add the onions and chillies & sauté for a minute or two.

Add the cabbage, fry till the cabbage for a minute. Add the maggi masala, mix well cover and cook for 2 minutes.

Add boiled maggi noodles, eggs to the mixture & stir well.
Add black pepper powder, to this egg masala mixture & toss well. 

It's ready.

Serve garnished with chopped coriander leaves or shredded cabbage, a slice of boiled egg and enjoy.
Labels : Stir Fry, Foodie Extravaganza Party, Brunch, Egg, Cabbage, Snack, Pasta & Noodles, Single Serving

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
I thank our host for hosting this month's event Sue of https://palatablepastime.com/. See all the other recipes for today's Foodie Extravaganza Noddles Event 

Noodles: It’s National Noodles Month

• Instant Noodles Egg Masala by Sneha's Recipe
• Linguine with Salmon and Cilantro Pesto by Karen's Kitchen Stories
• Penang Char Kway Teow (Malaysian Noodles with Crab and Sausage) by Culinary Adventures with Camilla
• Sesame Ginger Noodles by A Day in the Life on the Farm
• Taco Stuffed Pasta Shells by Making Miracles
• Thai Coconut Curry Noodles by Magical Ingredients
• Torta di Rigatoni by Food Lust People Love
• Tsuivan (Mongolian Noodles with Meat and Vegetables) by Tara's Multicultural Table

Single Serving Baked Peach Crisp#BakingBloggers

This single serving Peach Crisp is made with a fresh peach and topped with a buttery crumb topping. This recipe can be used with any stone fruit like nectarines, plums, cherries, apricots or mangoes. It’s an easy to make dessert which can be ready in minutes.
Ingredients
For The Filling
1 Large Peach -  diced
1 Tablespoon Packed Brown Sugar
1 Teaspoon All Purpose Flour
1/8 Teaspoon Ginger powder
For The Topping  
3 Tablespoons All Purpose Flour
3 Tablespoon Oats
1 Tablespoon  Packed Brown Sugar
2 Tablespoons Butter  -  melted 

Method 
Preheat  the oven to 180°C degrees
For The Filling 

Mix together the diced peaches, brown sugar, flour, and ginger in a small bowl. 

Transfer peaches to a ramekin. For The Topping  

In another small bowl, mix together the flour, oats, brown sugar and melted butter.  Spread the topping over the peaches evenly. 

Bake in the oven for 30-35 minutes or until topping is golden.

Enjoy this delightful peach crisp with a scoop of ice cream. I am sure you’ll want to make over and over again. 

Lables : Baked, Baking Bloggers, Peach, Oats, Dessert, Ice Cream, Single Serving, Sweets & Desserts, Eggless, Ginger powder  
Baking Bloggers - July 2020: Peaches

• Uruguayan Peach Chaja Cake from Pandemonium Noshery
• Peach BBQ Chicken Legs from Making Miracles
• Mini Peach Cobblers from Karen's Kitchen Stories
• Roasted Flank Steak with Fresh Peach Pico de Gallo from Culinary Adventures with Camilla
• Single Serving Baked Peach Crisp from Sneha's Recipe
• Shortbread Peach Jam Squares from Food Lust People Love
• Peach Clafoutis from Cookaholic Wife
• Fresh Peach Shortcake from Palatable Pastime
• Gluten Free Peach Crisp from Cook with Renu
• Peach Glazed Chicken Wings from A Day in the Life on the Farm

Beef Chilly Stew For One#SoupSwappers

For this month's event for Soup Saturday Swappers our theme is Hot or Sweet Pepper Soups and Stews, our host is April Tuell.  

This is an easy an quick stew
Ingredients
150 Grams Beef  - used undercut/ Sirloin Steak
1 Medium Onion– finely chopped
1 Large Potato – cut into this wedges
1” Ginger -  finely chopped
2 Green chillies  -  finely chopped
1 Big Clove Garlic -  finely chopped
1 Teaspoon Heaped All Purpose Flour

1 Teaspoon Ghee

To coarsely pound

1 Clove 

1 Green Cardamons

1” Stick Cinnamon
4 -5 Whole Black Pepper corns
Method

Cook cut pieces of meat in 400 ml water, till 3/4th done. Strain the stock and keep the meat pieces aside.
In another pot heat ghee, fry  the onion, ginger, garlic and green chillies, till the onion is translucent. Now add in the flour and stir it for a minute.  

Add the meat and stir fry for a minute or two. Add the pounded spice powder, the stock and the potato wedges. Add salt to taste  Cover and cook till  the meat and potatoes are done.Keep stirring after every minute or so.

  Enjoy this soup hot with Garlic Buns.  This is a yum, yum soup.

Labels : Soup, Soup Swappers, Beef, Stew, Chillies, Single Serving
Check some of the other Soup Saturday Swappers - Hot or Sweet Pepper Soups and Stews

• Southwest Black Bean Green Chile Soup by Veggies First, Then Dessert
• Amish Stuffed Pepper Soup by Palatable Pastime
• Creamy Pepper Soup by A Day in the Life on the Farm
• Hatch Chile Soup by Sid's Sea Palm Cooking
• Roasted Bell Pepper Soup by Making Miracles
• Spicy Sausage, Bell Pepper, and Corn Soup by Karen's Kitchen Stories
• Rustic Sweet Potato & Turkey Guajillo Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Beef Chilly Stew For One by Sneha's Recipe

Spicy Grilled Shrimps With Pea Risotto#FishFriday

I  made this  risotto with sweet fresh peas for a complete yet a light meal  with  Spicy Grilled Shrimps.  Creole spice gives a nice kick to the shrimps. Try and make this and you will love it.

Single Serving
Ingredients
For the Shirmps
1 Tablespoon Oil
1 ½ Teaspoon Creole Spice Blend
1 Tablespoon Lemon juice
200 Grams Cleaned & De Veined Shrimps

Salt to Taste

For the Risotto
1 + 1 Tablespoon Butter
1 Small White Onion - chopped
2 Big Cloves Garlic - minced
½ Cup Arborio Rice
2 Tablespoons White Wine
1 ½ Cups Vegetable broth 
1/3  Cup Fresh Peas
2 Tablespoons Parmigiana Cheese - grated
Salt & Black pepper powder to taste
1 Teaspoon Lemon juice

Method
For the Shrimp

Mix the oil and creole spice blend and marinate the shrimp in it. Keep it aside for 15 minutes. 

After 15 minutes grill the shrimp in a lightly oiled pan until cooked, about 3 minutes per side.
For the Risotto
In a pan boil the fresh peas till done. Drain the water and keep aside.
In a another heat the stock and keep it simmering on low flame.

Melt a tablespoon of butter in large pan. Add the onion and garlic, saute until the onion softens only, for about 3 - 4 minutes. 

Add the rice  

stir to coat with the butter.  

Add the wine, de glaze the pan and stir while simmering until it is gone.

Add 1/2 cup of the stock at a time and stir while simmering until it is gone 

 and nearly absorbed.

Continue until the rice is cooked al dente. 

Mix in the  parmigiana  and remaining tablespoon butter and stir until the cheese, black pepper powder and butter. Stir it  till the cheese melts. 

Mix in the peas and 

give stir it well.

Remove from heat and mix in the lemon juice.

Serve this in a plate with the grilled shrimps on top. 

Enjoy !!!

Labels : Single Serving, Grilled, Shrimps, Risotto, Arborio Rice, Wine, Green Peas, Italian, Fish Friday, Seafood/Fish, Creole Spice Blend, Mexican

Fish Friday Foodies - July 2019 - Grilled Seafood - Host of the month is Stacy.

Campfire Salmon from Culinary Adventures with Camilla
Grilled Gumbo from Palatable Pastime
Grilled Parma-wrapped Stuffed Sardines from Food Lust People Love
Grilled Salmon Sandwiches with Basil Dill Sauce from Karen's Kitchen Stories
Provencal Shrimp and Veggies in Foil from A Day in the Life on the Farm
Spicy Grilled Shrimps With Pea Risotto from Sneha's Recipe