Sneha's Recipe

Prawn 65 With Couscous & Braised Veggies Salad#Fishfriday

In: Appetizer, Couscous, Deep Fried

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

4 comments

Milk Chocolate Bundt Muffins#BundtBakers

In: Bundt Bakers, Bundts, Chocolate

My Mom would be delighted to have these chocolate muffins. They are dense but delicious.

Makes 5 Small Muffins
Ingredients
60 Grams Egg - See Notes

30 Grams Caster Sugar
50 Grams Butter - melted

100 Ml Milk

1 Teaspoon Vanilla essence

140 Grams All Purpose Flour
10 Grams Corn Flour
1 Teaspoon Baking powder

¼ Teaspoon Sea Salt

50 Grams Milk Chocolate - chopped

Method

In a bowl sieve all the dry ingredients- flour, corn flour, baking powder and salt
In another bowl, add all the wet ingredients, sugar, egg, melted butter, milk, vanilla essence, with a hand whisk, whisk all lightly till well incorporated. Add all the dry ingredients and mix lightly till no traces of flour is seen. Do not over mix.

Pour little of the batter into the silicones then place chopped chocolate pieces

again fill the batter on top, place chocolate pieces.

Bake in a preheated oven at 170°C for 20-22 minutes.

Enjoy them with your tea or coffee!!
Labels: Bundts, Muffins, Chocolate, Bundt Bakers

My Notes

For the egg. I took one small egg and one small egg yolk only it weighed around 63 grams, which is added to the muffin batter. If you have a large egg that will do.

Mom's Favorite Chocolate Bar Bundt Baker Event for May 2021, our Host of the month is Patricia Pilar Ramirez Moreno of Patyco Candybar , thank you for hosting this event.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

Almond Joy Inspired Bundt Cake from Magical Ingredients
Coconut Slice Bundt from Sweet Sensations
Hershey's Chocolate Almond Bar Bundt from A Day in the Life on the Farm
Hershey's Cookies'n'Creme Bundt Cake from Patyco Candybar
Milk Chocolate Bundts Muffins. from Sneha´s Recipe
Nuggle Mini Bundt Cakes from Passion Kneaded
Snickers Bundt Cake from Food Lust People Love
Symphony Candy Bar Chocolate Bundt Cake from Making Miracles.

3 comments

Chole - Pressure Cooker#MultiCookerMonday

In: Chickpeas, Chole, Gluten free

I have already made so many recipes of Chole/Chickpea Curry which are already posted. But this recipe is totally different and we enjoyed this with Yeasted Bhatura.

Ingredients

1 Cup Heaped Dried Chickpeas
3 Large Onions - finely chopped
3 Large Tomatoes- peel of the skin and then chop
5 Big Cloves Garlic - minced
1 Heaped Minced Ginger

2 Bay leaves
2" Stick Cinnamon

1 Teaspoon Cumin Seeds
1 Teaspoon Turmeric powder

1 1/2 Teaspoon Coriander Powder

2 Teaspoons Level Red Chilly Powder

1 Tea bag

4 Tablespoons Heaped Yogurt - beaten
4 Tablespoons Oil
Salt to taste
Method

Wash and soak the chickpeas overnight or for at least 4 hours. Then rinse and boil them in fresh water with salt to taste. Keep this aside.

Heat another pressure pan with no oil and saute the chopped onions, saute them for a minute, then cover the cooker. Remove the weight. Cook on high flame for a couple of minutes so that steam is created inside.

Then lower the flame and let it cook for 3 minutes. Now take off the lid, onions will have softened and get lightly browned. Add ginger and garlic, saute again for 2 minutes, till light brown. Add tomatoes ( used frozen tomatoes so the skin peels off easily and get mushy too quickly). Cook till tomatoes mushy and mashed up and the liquid released from them evaporates.

Make a well in the middle, and pour oil. Add bay leaves and cinnamon stick , cumin seeds, let these sauté a bit in the oil, then add turmeric, coriander and red chilly powder. Add salt to taste (just remember that boiled chickpeas already have salt in them)and the tea bag( this will give a nice rich color to gravy without altering the taste of the gravy), so do not worry just add it. Mix all these very well then add the beaten yogurt. Again mix everything well and cook on medium flame, stirring in between.

If the gravy sticks to the bottom, add the stock from boiled chickpeas little by little so that spices does not burn at the bottom of the pan. When oil starts to surface add the chickpeas and the remaining stock, stir this well. With the back of the spoon mash some chickpeas. Add water if needed to adjust the consistency of the gravy. Taste for seasonings and adjust accordingly.

Place the lid of the pressure pan, close it, take 3 whistles on high flame. Turn off the flame. When the cooker cools down, transfer to a serving bowl.

Garnish with chopped coriander, onion rings and flame roasted green chillies.

Enjoy this with Yeasted Bhatura . Yum and delicious.

Do try this recipe and hope you enjoy it.

Other recipes you would like to see
Chole Sabzi (Chick Peas) / Kabuli Channa
Chole Methi / Chickpeas with Fenugreek
Chole masala
Punjabi Chole - No Onion No Garlic
Labels : Chole, Chickpeas, Vegetarian, Vegetables, Indian, Gluten Free

Multicooker Monday

Recipes for Small Appliances

- Beef Barbacoa Tacos from A Day in the Life on the Farm
- How to Cook Jowar/Sorghum in Instant Pot from Magical Ingredients
- Italian Sausage and Chicken Ragu with Herby Ricotta - Instant Pot from Food Lust People Love
- Meringue Kisses in Toaster Oven from Sid's Sea Palm Cooking
- Ropa Vieja in the Slow Cooker from Karen's Kitchen Stories

1 comment

Fried Chicken Wings - Korean Style#SundayFunday

In: Appetizer, Asian Cuisine, Chicken Wings

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

6 comments

Kerala Style Egg Stew With Idiyappam#Soupswappers

In: Breakfast, Coconut Milk, Egg

This Egg Curry or Mutta Curry ( mutta is egg in Malayam ) is a little spicy egg curry made in Kerala style with coconut milk.

Serve it with Idiyappam/Noolappam, Appam or Rice for a delicious and hearty meal.
Ingredients
6 Egg- Boiled
1 Medium Onion- finely chopped
3 Shallots/Sambar Onions - sliced
1"Piece Ginger- cut into juliennes
1 Green chilly- slit
5 Curry leaves-
1 Medium Tomato- sliced
1 Medium Potato - cubed
3 Tablespoons Coconut Oil
¼ Teaspoon Turmeric Powder
½ Teaspoon Chilli Powder
1½ Teaspoon Coriander Powder
1½ Cups Thin Coconut milk
1 Cup Thick Coconut Milk
Salt to taste
Method

Boil the eggs, remove the shell and given light cuts on all sides to the eggs and keep aside.

Heat oil in a pan, sauté the onion, ginger ,green chilly and curry leaves, till the onion are translucent.

Add chilly powder ,turmeric powder and coriander powder, fry for 2 minutes.

Now add chopped tomato, potato and the thin coconut milk salt to taste, mix well, cover the pan with a lid till the potato is cook and to the tomato is mushy, keep stirring at intervals.

Add the eggs, and , give it a light stir. Cover the pan with a lid and let it come to a boil, it will take around for about 5 - 7 minutes on medium low flame.

When it comes to a rolling boil add the thick coconut milk, stir it well, on medium low flame let the coconut milk get heated, or let it starts to simmer at the sides of the pan. Switch off the flame , taste for salt.
Drizzle a teaspoon of coconut oil and add few chopped curry leaves and close the pan for few minutes say 5 -7 minutes.

Open and serve.

We enjoyed with Idiyappam/Noolappam
Idiyappam is also called Noolappam or Noolputtu.
1 Cup = 250Ml Cup
Ingredients
1 Cup Rice Flour - I have used Double Horse brand
1 Cup Water
½ Cup Coconut Milk
1 Teaspoon Coconut Oil
½ Teaspoon Sea salt or to taste

Method

Take the rice flour and lightly roast it for 2 -3 minutes stirring continuously, taking care that it doesn't change the color.

I have used this brand of rice flour.

Boil Water and coconut milk in a pressure cooker along with salt and coconut oil.

When it comes to a rolling boil, lower the flame and slowly add rice flour and mix well, with a wooden spatula, till no traces of white flour is seen, switch off the flame. Close the cooker with the whistle/weight on and remove from the stove top and keep aside for 15 minutes.

Then open the cooker and transfer the dough to a big bowl or thal and continue kneading.

When the mix is still warm but not too hot to handle, grease your hand and knead to a soft dough. Take one portion of the dough and close the remaining with a cloth and again with a lid to keep the moist.