Category Archives: Prawns

Prawns Potli

April 13, 2017Prawns, Savory Snacksashu's food photography, ashus recipes, ashuskitchen, My tribute to my elder brother, Prawn recipes, Prawns, Prawns Potli, sibling loveashu@ashstylegourmet

ashu’s new recipe– PRAWNS POTLI- my tribute for my elder brother.

The flow of life is ever changing, making us drift along with it, sweeping us through its different waves and giving us the moments, emotions, and experiences that one may not always be ready to accept or deal with. But one does learn to sail through if we allow ourselves to accept and adapt. It is in our hands how we handle each and every moment that we have to face on a day-to-day basis.

This post is made in memory of and as my fond remembrance of my eldest sibling whom we lost this month. The loss of our loved ones leaves a huge vacuum and fills us with grief, I have been dealing with my share of this emotion. But it would be wrong to let grief overtake the memories and good times that were shared, one should be celebrating the sibling bond and the strength it imparts. As I look back and lovingly cherish the journey I shared as his younger sibling, remembering all the positives that I got to learn from him, I decided to cook a new recipe in his honor as my tribute and respect towards him.

He was a big time foodie, and as I reflect back to my childhood days, he was the influence I think that might have pushed me to this hobby of cooking and learning new recipes. He was the connoisseur of food of our family, loved different cuisines, and introduced us siblings to restaurant foods and knew the best food joints/places in the home town while we were growing up and later too, and also at the same time was the most dreaded critic of our cooking, the cooks of the house, even until the recent days. He was a perfect event manager, menu planner for any functions or marriages that happened in the household.

It is this foodie nature of his that I want to cherish forever and sharing a part of him with you all by the above writing about him. As he loved non-vegetarian food, hence I decided to try something new using Prawns.

PRAWNS POTLI

INGREDIENTS:

For The Dough:

Refined Flour: 200 gm

Fine Semolina: 100 gm

Salt: 1 pinch

Water: 100 ml ( or as much-needed to make soft dough)

For The Filling/Stuffing:

Prawns: 500 gm

Onion: 1 Medium-to-small

Green Chilies: 2 (or add as per personal taste)

Green Coriander: 2 Tbsp (few sprigs)

Cumin: 1 Tsp

Salt & Pepper: as per taste for seasoning.

Cooking Oil- As required for Frying

METHOD:

Put the refined flour, semolina and a pinch of salt in a glass bowl or any bowl and mix together. Adding water to this mix make a soft dough and keep it covered until we prepare the prawns filling. Before using the dough we should knead it well.

Clean and devein the prawns, wash and pat them completely dry with a napkin or kitchen tissue roll.

Coarsely grind the onion, green chili, coriander, cumin, and the Prawns in a mixer pot or food processor pot. Add the salt and crushed peppercorns. We do not want the prawn flesh to become gooey, but remain smaller chunks. (For the initial Potli’s I had used this uncooked raw filling, but the wet content leaked and oil spluttered. )

Heat a fry pan/Kadai and add 1 tsp oil (just to avoid food sticking) and then add this ground mix and saute so that the prawns get slightly cooked and all extra liquid if any gets completely dried away. This will be our filling for the Potli.

Knead the flour dough well to get a softer dough. We can use a drop or two of oil to avoid the dough from sticking to our palm.

Make small round balls of the dough and roll out thin circular discs as seen in the picture below. Place little amount of filling and bring the ends closer, twisting and tightening together towards the center. Make sure to seal it in center and leave the ends free so that it resembles a Potli.

Once the Potli’s are ready, heat a thick bottomed pan or Kadai and pour oil in it for frying. As the oil heats, slowly we slide the Potli’s into the hot oil and deep fry first keeping the flame of the stove on high and later making it to medium heat. The Potli’s should be fried to golden brown, reducing the heat ensures the ends become crispy .

The frying part needs our attention and demands more patience from us. If any water from the prawns makes the filling wet, and if the ends are not properly sealed then the liquid oozes out into the hot oil, making it splutter and also burns the oil. Hence try to avoid any water/liquid in the filling. Initially I had not used cooked filling, but the raw coarsely ground prawns and the water from the onion and prawns made the oil splutter and hence I pan dried the water. Avoid cooking the filling for long, Prawn flesh is delicate and we do not want to make it rubber textured.

As you can see my potli’s are of different shapes and sizes, more patience required in future I guess 🙂 .

We can make all the round discs first, later fill the filling and seal the ends, and thus make and keep the potlis to fry together. Or one could make it in batches of 3-4 and simultaneously fry while making. Do as per your convenience 🙂 .

I preferred to keep the prawn filling simple. The sweetness of the prawns, the heat from the green chili, the fresh herb taste and dash of the cumin and freshly ground peppercorns, perfect taste with each bite of the potli. Also note, it is better we make the potli’s smaller in size, they puff up a bit while frying and we can get perfectly sized ones to hold and which can be finished up in a bite or two. We need to fry them to perfection so that the outer ends are crispy and the bottom part is medium soft to bite into.

Serving Options: I used store-bought Tomato and Chili sauces as dips to serve with the Prawns Potli. We could also serve it with a hot and tangy green chutney.

I am feeling happy as I share this recipe that I made with love and affection for my brother, in his memory and in the process doing my bit to carry on the legacy of introducing new foods and recipes with the folks who are part of my life and also with those who cross my path.

Enjoy and stay content doing whatever that makes you happy 🙂 .

ashu

Tandoori Prawns

September 17, 2016grilled, Prawnsappetizers, ashus, ashuskitchen, ashusrecipes, Grilled prawns, Non-vegetarian starters, Shrimps, starters, Tandoori prawns, Tandoori recipesashu@ashstylegourmet

Greetings to all my readers and blogger friends, and hope the weekend is going great :). As mentioned yesterday in my earlier post Tandoori Gongura Prawns (recipe link), I am posting my next post of the Tandoori Prawns. This is yet another simple and a quick recipe. You need shrimps, lemon juice, Kashmiri Chili and Tandoori masala for this recipe. In case the store bought masala is not available at home you can use a mix of red Chili powder, coriander powder, chaat masala, garam masala, and cumin powder.

TANDOORI PRAWNS

INGREDIENTS:

Prawns: 250 gms

Kashmiri Red Chili: 2 no

Tandoori masala powder: 3 Tbsp

Lemon: 1/2

Olive oil: 1 Tbsp

Salt: To taste

Turmeric: 1 Tsp

NOTE: The shrimps used are small-sized, increase the ingredient quantity if using bigger sized Prawns. The Tandoori dishes are red in color and I do not make use of artificial food colors in my dishes and the hence the use of Kashmiri chili imparts the prawns the perfect red color. I prefer to make my recipes as healthy and nutritious, and as well as yummy too 🙂 !

METHOD:

Soak the Kashmiri red chili in hot water, they are easier to grind after soaking as they become soft.

Wash, devein, and clean the shrimps and pat dry with kitchen towel or tissue.

Apply salt and turmeric.

Preheat the oven to 200 deg C on the grill and oven setting.

Grind the Kashmiri chili along with the Tandoori masala powder, salt, lemon juice and some oil. Adding oil helps make a smooth paste and we can easily coat this paste on the shrimps. Oil does not make the shrimps dry when being grilled.

Do remember that shrimps have delicate flesh and hence do not need long grilling time, over grilling will result in burning and making them hard. Also do not keep them very close to the grill. The intense heat dries up the prawns, and do note that hardened and dried up tandoori prawns do not taste good. Hence adding oil to the marinade prevents the flesh from drying.

ashusrecipe-Marinated Tandoori prawns ready to be grilled.

Line the skewers with the marinated prawns and insert them in the preheated oven for 10 mins. After 10 min. check if they are done, and if not crisp on the outside then keep for another 5 minutes and remove. They are perfectly done in 10-15 min, the time depending upon the shrimp size and the oven grill used for grilling them.

Once done remove them from the skewers and serve hot.

NOTE: In case you do not have a griller at home, you can use a fry pan to cook the prawns. Heat the frying pan, add cooking oil of choice and put the marinated prawns and cook on medium to slow flame, taking care not to burn them. Turn them over so that they are cooked on both sides and crispy too. Enjoy the tava or pan fried Tandoori prawns along with a yogurt and mint dip or with thinly sliced tomato and onion salad.

SERVING OPTIONS: They can be served with a tomato and onion kachumber/salad. This is the salad of choice for a tandoori dish. Yogurt Mint dip is also a favorite choice.

For the other Tandoori recipes from ashuskitchen, click the link below:

Tandoori Chicken: Here
Tandoori Momos: Here
Yogurt Mint Dip: Here

Happy Weekend 🙂

Enjoy!!

ashu

Tandoori Gongura Prawns

September 16, 2016grilled, Prawnsappetizers, ashus, ashuskitchen, ashusrecipes, Baked chicken, finger food, Gongura, Gongura prawns, Grilled prawns, Indian recipes, starters, Tandoori, Tandoori Gongura prawns, Tandoori prawnsashu@ashstylegourmet

I know most of us are way too much fond of grilled baked food, I love tandoori food. I have been making a lot of tandoori veg and non-veg dishes at home as we all love it, but have posted very few of the recipes. I always wanted to make use of Gongura and prawns combination, Andhra recipes use this combination if I am not wrong, but had never tried. I absolutely love the Gongura leaves and as it is not a regularly seen leafy vegetable in supermarkets here, I always buy and prepare the Gongura chutney and store in the refrigerator. It is my pickle that I enjoy whenever I am eating a simple meal of dal and rice. Indian recipes give us a lot many options for making meals either very lavishly elaborate or as simple as a khichdi or rice and dal combos for days when one wants a light simple meal. For today’s tandoori menu I decided to make the Tandoori Gongura Prawns and yes, I loved it. My Jr. does not like the Gongura leaves so he choose not to eat even a single of this, but I had also made other tandoori prawns and he finished those. The tandoori prawns recipe will be my next post. The Gongura imparts such a tangy and unique taste to the sweetish prawns, those who love to experiment with their food will love the combination, and as I love it so I am gonna start making it more often.

Today lunch at my place was an assortment of tandoori dishes and can tell you how satisfying the lunch turned out to be. My Jr. had been asking me for sometime now to make some new type of dish from whole chicken breast meat. I used Italian herb mix and made a yummy baked dish, will be posting that recipe too. Then I made Tandoori Prawns too, the typical red colored spicy one, and they were so so Yum!!

Also baked and grilled some vegetables to go along with the chicken. I had fresh paneer cubes stored in the refrigerator, and marinated few of the cubes with my homemade tandoori masala and grilled it. So you can see I had a full tandoori platter as my lunch:). The weekend started out with masala tea with Karachi Bakery Cashew biscuits and a tandoori platter lunch and simple dal and rice with Gongura chutney as dinner. 🙂

Now to get started with making this recipe. We need the Gongura chutney for this recipe and few Kashmiri Chilies and Prawns that are cleaned and deveined. You can see my Gongura Chutney recipe here.

TANDOORI GONGURA PRAWNS

INGREDIENTS:

Gongura Chutney: 2 Tbsp

Kashmiri Red Chili: 3 no

Prawns/Shrimps: 250 gm

Olive oil: 2 tbsp

Turmeric: 1 Tsp

Salt: To taste

NOTE: You can use any cooking oil of choice.

METHOD:

Soak the Kashmiri red chili in hot water, they are easier to grind after soaking as they become soft.

Wash, devein, and clean the shrimps and pat dry with kitchen towel or tissue.

Apply salt and turmeric.

Preheat the oven to 200 deg C on the grill and oven setting.

Grind the Kashmiri chili along with the Gongura chutney and some oil. The chutney already had oil so you may only need 1 tbsp or less. Adding oil helps make a smooth paste and we can easily coat this paste on the shrimps. Oil does not make the shrimps dry when being grilled. Use remaining oil, if required, to brush on the prawns while they are being grilled.

Do remember that shrimps have delicate flesh and do not need a long time to be grilled, over grilling will result in burning and making them hard. Also do not keep them very close to the grill. The intense heat dries up the prawns. Hence adding oil to the marinade prevents the flesh from drying.

Line the skewers with the chutney marinated prawns and insert them in the oven for 10 mins. After 10 min. check if they are done, and if not crisp on the outside then keep for another 5 minutes and remove. They are perfectly done in 10-15 min, but depending upon the size and the grill oven used decide upon the grilling time.

Remove from the skewers and serve hot. The gongura chutney already imparts the tangy flavor and hence I did not need any sauce or dips along with these.

Serving Options:

You can serve it with a fresh salad of thinly sliced onions and tomatoes, seasoned with only salt and pepper. This is the classic salad accompaniment to any tandoori dish.
You can make a chutney infused olive oil dip as seen in the picture.
You can mix these with mixed salad and serve too.

For the other Tandoori recipes from ashuskitchen, click the link below:

Tandoori Chicken: Here
Tandoori Momos: Here

Wishing you all a Happy Weekend. Looking forward to see you visiting again for checking out more tandoori and other yummy recipes.

Enjoy!! 🙂

ashu

Prawn Curry with Fresh Coconut

July 8, 2015Goan Special, My Recipe Of The Month, Prawns, Seafood, Spicy GravyAshu's Malvani Special Lunch Menu, Fresh Cocunut, Goan Prawn Recipe, Goan recipes, Kashmiri red Chilli, Kingfish fry, Kokum, onion, Papad, Prawn Curry, Prawns, Surmaiashu@ashstylegourmet

In continuation of this months Goan Special seafood curry, I am posting my Prawn Curry recipe that uses fresh coconut.

For a seafood lover, the local fish market here is a delight, with an array of local and from abroad varieties of all types of seafood available for purchase in a single market. The display is so clean with all different fishes stacked neatly in the rows of shops/stalls that are numbered. The visit is always mind-boggling, difficult to decide on what variety to purchase, and most visits end up in huge amount of seafood purchases. The family has no complains as long as they are getting to eat different dishes with interesting recipes.

For this recipe I always use either the small or big-sized prawns. The size of the prawns decides the ingredients added to the gravy, hence the preference. The small prawns are more sweetish in taste, hence the choice. It is a simple gravy, addition of just few ingredients makes it so delicious, a perfect blend of all the different flavors.The prawns and fresh coconut add the sweet taste, the Kokum adds the sour taste to the dish, and the chilies add the spice.

INGREDIENTS:

Small Prawns: 500 Gm

Fresh Coconut: 1/2 coconut (1 Katori grated coconut)

Onion: 1 Small

Red Kashmiri Chili: 3-4

Kokum: 3 pieces

Garlic: 4-5 cloves

Cumin: 1 Tsp

Red Chili Powder: 2 Tsp

Turmeric Powder: 1 Tsp

Garam Masala: 1 Tsp

Salt: To taste.

Cooking Oil: 2 Tbsp

Ingredients for Prawn Curry with Fresh Coconut

METHOD:

Soak the Kokum and Kashmiri red chilies in hot water for 10 min.

Wash, clean, peel and devein the prawns. Apply pinch of turmeric and salt to the clean and towel dried prawns and keep them in the fridge.

Grind the soaked chilies, fresh coconut, onion, garlic, cumin to a fine paste, add water if required to get a fine paste of the masala.

Heat a kadai or pan on the gas stove and add the cooking oil. Then add the paste of the masala and fry till it is cooked. The add the turmeric, red chili powder, and salt and cook till the oil is seen at the edge of the kadai.

Fry the masala till the oil is seen on the edges and then add the prawns to the pan.

Add the prawns and mix with the masala and cook with a lid covering the pan for 5-7 minutes. Then add the soaked Kokum and little water, the quantity added depends on the thickness of the gravy that is desired. Half a glass water would be sufficient to get a thick gravy. Use your judgment to add the required amount of water.

If more water is added to the masala then let the water in gravy boil so the masala gets mixed properly and the gravy consistency is not too thin. Do not keep the gravy boiling on the stove for too long as the prawns tend to become hard and rubbery if cooked for long.

Sprinkle the Garam masala on the gravy and then empty the contents in a serving bowl. Garnish with finely chopped green coriander.

Serving Options: The Prawn Curry can be served with roti/fulkas, hot steamed white rice, or Malvani vade.

Prawn Curry with Fresh Coconut served with hot fulkas/roti and Kokum Kadi and roasted papad, with helpings of steamed rice, my Malvani special weekend Lunch menu.

Ashu’s Malvani Special Weekend Lunch menu, the picture above, also includes fried fish either Surmai (click for-Kingfish Fry) or any other variety.

Click here for finding out how to roll roasted papad.

Click here for other prawn recipe on this blog.

I always enjoy meals that include this Prawn curry, sharing here gives me the opportunity to give you all the same experience. Happy cooking and enjoying your hand cooked meals, friends.

Wishing you all a pleasant day.

ashu.

Prawn Balchao, a spicy Goan Temptation

July 5, 2015Goan Special, Prawns, SeafoodGarlic, ginger, Kashmiri red chillis, onions, Prawn Balchao, Prawns, Vinegarashu@ashstylegourmet

Monsoon in India bring forth pictures of a Goan trip to the mind. The vacation that is reminiscent of fresh salty sea breeze that awaken the nostrils the moment your foot touches this mesmerizing place. The tall, lean swaying coconut trees lining the roads, lush greenery, with the heavy monsoon rains transforming the landscape and the freshly grilled seafood on your platter, what more could a foodie ask? It definitely is the place to be in for a relaxing time away from the bustling cities, and if you have never visited than it is high time you include that in your bucket list. The other attraction that I simply love about the place is the bikes and two wheelers that one can rent out and zoom off on the roads with no set destination in mind, just soaking in the view of the tall coconut trees, rice fields on both sides of the road, farm workers busy in their fields, just breathing the fresh air and being lost in the moment.

The small villages that one can stop over while zooming off on the road trip gives us an exposure to experience the local life at close quarters. The friendly Goan people, the fishing folks, the smartly dressed fisherwoman selling the fresh catch at the local markets, the down-to-earth and merrier nature of the local life can be best experienced thus, not to forget the music. The local dressing of these fisher woman with fresh flowers adorning the neatly done hair leaves us with awe, the whole attire including the beautiful gold jewellery. The numerous different beaches lining the Goan sea-coast are worth the visit. I have visited this wonderful land only twice in the span of a decade, but both the trips were very dear and have given me the opportunity to taste some authentic Goan style cooking that have become part of my cooking style. Anything new is always fascinating and worth trying out. The Goan Kokum (Garcinia Indica, the English name as per Wikipedia) is a must have in my kitchen cabinet/fridge, cooking seafood becomes incomplete without addition of this ingredient. Fresh coconut is another which I cannot do without for cooking Prawns or Crabs. These two ingredients brings out the best and compliments the sweetish delicate flesh of these food variety.

The best food memory of my first Goan visit was of the food eaten at my husbands uncle’s house, folks who are dear to me. Driving through the Goan roads on a motorbike, our unforgettable journey almost a decade back, we had stopped for lunch at Martin’s Corner, a famous restaurant. Going over the menu card I had ordered a dish named Prawn Balchao, I had never heard nor tasted this dish ever before. It was such a fiery spicy gravy that I could not enjoy it even though I loved the taste. I can never forget that lunch meal. The dish got registered in my mind from that moment, and I always carried the thought of making it someday. Fast forward to end of last month, me and my girlfriends visited a restaurant here and the menu card listed this dish and this was the second time I ate this fiery prawn dish, though this time requested the chef for a little mild preparation. And finally the day dawned and my thought of preparing this was realised with the first attempt in my kitchen this week. I do wish that every prawn lover should give this dish at least one attempt to make and taste this. Let the dish tickle your taste buds at least once!!😂

INGREDIENTS:

Prawns: 600 gms (cleaned, deveined)

Onion: 2 Big (250-300 gm)

Kashmiri Red Chillies: 10-12 (Add couple more if you like it very hot and spicy)

Ginger: 2” piece

Garlic: 6 cloves

Cumin: 2 Tsp

Green Chillies: 3

Curry Leaves: few springs

Cooking Oil: 75 ml (a more would also do, depends on preference)

Vinegar: 1 &1/2 Tbsp

Turmeric: 1 Tsp

Salt: To taste.

METHOD:

Soak the red Kashmiri chillies in hot water for 10-15 min. This makes them soft and hence easy to grind.

Wash, clean, peel and devein the prawns.

Grind the red and green chillies with ginger, garlic and cumin in a grinder to get a fine paste. Use vinegar or little water if required to get the fine paste.This is our red masala that gives the fiery red colour to the dish. The number of red chillies can be increased if one prefers a very hot gravy.

Grind together soaked red chillies, ginger, garlic, cumin.

Chop the onions very finely. Slit the green chillies thin. Finely chop 2 garlic cloves. Cut fine Julienne of a 1/2” ginger piece.

Heat a Kadai on the gas stove and add cooking oil to it. Add the green chillies, ginger, garlic, curry leaves to it. Then add the finely chopped onions and sauté on slow flame till the onions are golden brown in colour and nicely done.

Fry the ginger, garlic, curry leaves, onion in the oil.

While the onions are getting done, heat a frying pan with little oil and saute the prawns for couple of minutes till they turn reddish orange in colour and then remove in a plate.

Sauté the prawns till they change colour

Then add the red chilli paste, salt and turmeric to the onions and let the masala cook evenly till the sides leave oil.

Then add the lightly sautéed prawns to this gravy and let it simmer for 10-15 min so the prawns are evenly coated with the gravy.

Then add 1 Tbsp of vinegar to the gravy, mix and cook for another 5 min on slow flame and then remove from the stove into a serving bowl and garnish with finely chopped green chillies and fresh green coriander.

SERVING OPTIONS: This dish can be served with a bowl of steaming white rice and/or choicest Indian breads that you make at home. In my house we eat with piping hot fulkas (a type of Indian flat bread, recipe soon on the blog), and not to forget glasses of water for me😉!

Prawn Balchao from ashu's — Prawn Balchao from ashu’s

Note: This is the recipe I tried making that best resembled to what I had tasted last month in the restaurant.

Trust you all enjoyed going through the post as much as I enjoyed sharing my experience here. Keeping working out and enjoy all foods that tickle your taste buds. Happy Cooking.

ashu.