Asian Style Spicy Prawn
A simple prawn recipe, loaded with flavors. This delicious and spicy dish is absolutely lip smacking and will definitely leave you, craving for more. You can play with the amount of chilies in it, but we have made a moderately spicy one.
Servings 2
Ingredients
- 500 Grms Prawns
For Red Paste
- 3-4 Nos Whole Kashmiri Lal Mirch, soaked
- 2-3 Nos Spring onion bulbs, top part of onion
- 1 inch Peace of Ginger
- 15-20 Clove Garlic Cloves
For Dry Coat
- 2-3 tbsp Corn Flour
- 2-3 tbsp Rice Flour
- Salt To Taste
- 1/2 tsp Red Chili Powder
For tossing the prawns
- 2 tbsp Red Paste
- Salt To Taste
- 1/2 tsp Red Chili Powder
- 1/2 tsp Sugar
- 1 tbsp Light Soy Sauce
- 1 tsp Vinegar
- 1/4 tsp MSG (Optional)
- Best Drop Lite Oil For Frying
- Spring onions green for garnish
Instructions
- Wash, clean and devein the prawns. Pat dry and keep it aside.
- For Red paste: grind all the ingredients with a little water, to a smooth paste and store in a glass jar. This can be used as a base for other dishes as well.
- Dry Coating Prawns: Mix all the ingredients ( cornflour, rice flour, salt and red chili powder) and dry coat prawns in it and keep it aside.
- Heat oil in a wok and start deep frying the prawns in batches. They should take 3-4 minutes to cook.
- In another pan, heat about a tbsp of oil and sauté2 tbsp of red paste in it for about 2 minutes. Season this salt, red chili powder, sugar, soy sauce, vinegar and msg. sauté for 2 more minutes.
- Toss fried prawns in this sauce and they are ready to serve.
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Bunny Chow
Bunny chow, often referred to simply as a bunny, is a South African fast food dish consisting of a hollowed-out loaf of white bread or a bun, filled with curry. It originated among Indian South Africans of Durban. It is generally served with a salad called Sambal.
Servings 2
Ingredients
For Curry Powder
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Fenugreek Seeds
- 1 tbsp Mustard Seeds
- 1 no Black Cardamom
- 4 nos Dried Red Chili
- 1 tsp Black Peppercorn
- 1/2 tsp Turmeric
For Chicken Curry
- 500 gms Boneless Chicken Thighs
- 2 no Medium Onion Finely Chopped
- 2 no Medium Tomatoes, Pureed
- 2 tbsp Ginger Garlic Paste
- 2-3 tsp Curry Powder
- Salt to taste
- 1 tsp Red Chili Powder
- 2 tsp Coriander Powder
- Best Drop Oil for Cooking
- Green Coriander for Garnish
- 4-5 nos Burger Buns
For Sambal Salad
- 2 nos Carrots, Grated
- 1 no Cucumber, Chopped
- 1 no Onion, Chopped
- 1 no Tomato, Chopped
- Coriander, Chopped
- 1 tbsp Vinegar
- 1 tsp Sugar
- Salt to Taste
- 1/2 tsp Chili Flakes
Instructions
- Curry powder: Dry roast all the ingredients in a pan with a pinch of salt. Let it cool and then grind them to a fine powder.
- Chicken Curry: Heat oil in a Kadhai, tip in chopped onions and sauté until soft and translucent. Add curry powder and salt and mix well.
- Now, add chicken and cook until it is half cooked. Then, add tomato puree and cook for further 10 minutes or until chicken is well done.
- Add chili powder and coriander powder and mix well. Add water to adjust consistency and check for seasoning. Sauté for few more minutes and turn off the stove. Garnish with coriander and lemon juice.
- Sambal Salad: combine all the veggies in a bowl. In another small bowl assemble vinegar, sugar, salt and chili flakes and mix well. Pour this dressing over the veggies and give it a toss. Sambal salad is ready.
- Cut out the centers of each bun without cutting through, to create a bowl. Set aside.
- Bunny: Transfer the Chicken Masala into a hollowed bun. Serve hot with cut center of the bun and Sambal salad.
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Keema Macaroni
Who can imagine Italian Macaroni, cooked with humble Indian style keema? But, trust me, it’s a delicious combination. Try this simple and delicious dish and change your definition of fusion food forever.
Servings 2
Ingredients
- 300 grms Mutton Mince, Keema
- 2 tbsp Ginger Garlic Paste
- Salt to Taste
- 1 1/2 tsp Red Chili Powder
- 2 nos Onions Medium Size, Chopped
- 2 nos Tomatoes Medium Size, Chopped
- 1/2 cup Tomato Puree
- 2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 3-4 tbsp Tomato Ketchup
- 3-4 cups Boiled Macaroni
- 2-3 tbsp Cheese For garnish
- Best Drop Lite Oil For Cooking
- Coal for Smoke
Instructions
- In a mixing bowl, combine Keema, salt, red chili powder & ginger garlic paste. Mix it well and keep it aside.
- In a thick bottom pan or a Kadhai, heat some oil and tip in chopped onions. Sauté onions until they turn soft and translucent.
- Then, add chopped tomatoes and mix well. Sauté on medium heat for about 5-7 minutes, until Masala is well combined.
- Now, add the marinated Keema and mix well. Sauté it on medium heat until the extra moisture dries up. Add the tomato puree and sautéuntil Keema is 90% cooked. You may add water if required.
- Once this is done, season it with Dhaniya powder, Jeera powder & tomato ketchup. Sauté for another 3-4 minutes more and then turn off the heat.
- Let’s give smoke to the Keema now. Heat a coal piece on the gas until red. Now, keep it in a steel Katori and keep it over Keema; add a dash of ghee. Now, cover and let the smoke penetrate.
- Once the Keema is smoked, add the boiled macaroni and cook for about 5 minutes. You may adjust the consistency of the sauce if required.
- Dish it out in a baking dish and garnish with grated cheese, bake it in a preheated oven at 180 degrees Celsius, for 5-7 minutes; until it forms a nice golden crust. Alternatively, you may garnish the macaroni with cheese in the Kadhai itself, and cover and cook on low heat for about 5minutes. Serve hot.
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Chicken Lollipop
Try this perfect appetizer that will not only appeal to your guests but are also easy to make. This finger food is always a hit at any gathering. Chicken lollypop is a hot and spicy appetizer made with drumsticks or chicken wings. Both need to be frenched to get the shape of a lollipop. This is a fusion Indo-Chinese recipe. It can be tweaked to suit your taste.
Servings 4 people
Ingredients
- 14-16 pieces Chicken lollipops
- 2 tbsp Ginger Garlic Paste
- 1/2 tsp Crushed Black Peppercorns
- 1 tbsp Light Soy Sauce
- 1 tsp Vinegar
- 1 tbsp Red Chili Sauce
- 2 tbsp Schezwan Sauce
- 1 tsp Red Chilly Powder
- 4 tbsp Refined Flour (Maida)
- 3 tbsp Corn Flour / Corn Starch
- 1 no Egg
- Salt to Taste
- 1/2 tsp Monosodium Glutamate
- Best drop lite oil for deep-frying
- Spring onion greens Chopped for garnish
Instructions
- Wash and pat dry chicken lollypops. In a mixing bowl, combine ginger garlic paste, crushed black pepper, soy sauce, vinegar, red chili sauce, schezwan sauce, red chili powder, egg, MSG and salt to taste.
- Mix well and marinate the chicken lollypop in this mixture for about 30 minutes.
- Heat sufficient oil in a Kadai for frying the chicken.
- Now, add refined flour, cornflour, and 2 tbsp hot oil to the marinated chicken and mix well. The chicken lollypop should be nicely coated in the batter.
- When the oil is hot, start frying the lollypops. Hold the bone and dip the top in the hot oil till it holds firm and fry them until golden and cooked. Drain on absorbent paper. Alternatively, half fry the lollypops and store them in advance. You can re-fry them at the time of serving.
- Garnish with chopped spring onion greens and serve hot.
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Chicken Salad
Chicken Salad is filled with antioxidants and protein. It also contains very high amounts of vitamin B and Selenium.
Servings 2
Ingredients
For Chicken
- 250 Gms Chicken Breast, Cut into Fillets
- Salt to Taste
- 1/2 tsp Paprika
- 1/2 tsp Garlic Powder
- 1 tsp Oregano or Italian seasoning
For Salad
- 1 no Cucumber, Diced
- 1 no Tomatoes, Diced
- 1 no Bell Pepper, Diced
- 1 no Onion, Sliced
- 1 cup Lettuce, Chopped
- 2 tbsp Chopped fresh herb (basil, mint, parsley)
For Dressing
- 1 tbsp Vinegar
- 3 tbsp Olive oil
- Salt to Taste
- 1 tsp Black Pepper
- 1 tsp Minced Garlic
- 1 tsp Oregano
- 2 tsp Honey or powdered sugar
For Garnish
- 1 tbsp Olive, Chopped or sliced
- 4-5 nos Walnuts, roughly chopped
- 1 tbsp Parmesan cheese, grated
- 1 tbsp Roasted seeds
- 1/2 cup Bread croutons
Instructions
- Marinate the chicken breast with salt, paprika, oregano and garlic powder and keep it aside for 30 minutes.
- Grill the chicken in a pan with some oil. It should take about 2-3 minutes on each side. Alternatively, you can do it in the oven as well.
- In the meanwhile, combine all the ingredients of the dressing in a jar and shake vigorously or whisk it in a bowl.
- The ratio of oil to vinegar should be 3:1… or else, your salad will be very acidic. Our dressing is ready
- Combine all the vegetables in a salad bowl and mix the chopped herbs in it.
- Pour the dressing and toss the salad nicely.
- Garnish your salad with olives, walnut, seeds and parmesan cheese. Top the salad with grilled chicken and enjoy the healthy delight.
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Lemon Pepper Chicken
Servings 2
Ingredients
- 500 gm Chicken
For Marinade
- 2 tbsp Lemon Juice
- 1 tsp Crushed black pepper
- Salt to Taste
- 2 tbsp Ginger Garlic Paste
- 3 tbsp Beaten Curd
For Tempering
- 8-10 nos Black Peppercorns
- 8-10 cloves Garlic
- 2 nos Cinnamon Stick
- 2 tbsp Best Drop Lite Oil
For Garnish
- 1/4 tsp Crushed Black Pepper
- 1 tsp Lemon Juice
- 2 nos Green Chili
- 1 tbsp Green Coriander, Chopped
Instructions
- Wash the chicken well and pat dry the pieces. In a mixing bowl, combine all ingredients of the marinade. Slit the chicken pieces and mix them in the marinade. Cover and keep it aside for 30-40 minutes.
- Heat some oil in the pan and temper it with cinnamon, black peppercorns and whole garlic cloves. Sauté for 2-3 minutes.
- Now, add the chicken pieces to the pan, without the marinade. Cook the chicken pieces on high flames for 3-4 minutes, and then cook it on medium flames; until almost done. It will take about 10 minutes.
- Now, add the rest of the marinade mix to the chicken and let it cook, until it is completely done, tender and well quoted in the masala.
- Garnish with crushed black pepper, green chili, coriander, lemon juice and serve hot.
Video
Chicken Curry
Chicken Curry is made in every home kitchen but everyone has a different recipe or different technique of making it. Here I am sharing a simple recipe to make chicken curry, which uses most humble spices but gives an amazing taste.
Servings 2
Ingredients
For Marinade
- 500 gms Chicken with bones
- 2 tbsp Curd
- 1 tbsp Lemon juice
- 1 tbsp Ginger garlic and green chili paste
- Salt to taste
- 1 tbsp Red chili powder
- 1/4 tbsp Turmeric
For Gravy
- 2 nos Medium size onion, Sliced
- 1 tbsp Ginger garlic green chili paste
- 2 nos Medium size tomatoes, Paste
- 2 tbsp Cream
- Salt to taste
- 1 tbsp Red chilly powder
- 1/4 tbsp Turmeric
- 2 tbsp Coriander powder
- 1/4 tbsp Garam masala powder
- 1 tbsp Dried fenugreek leaves
Whole Spices
- 2 nos Cloves
- 4 nos Black peppercorns
- 2 nos Bay leaves
- 1 no Black cardamom
- 2 nos green cardamom
- 2 nos Whole red chilis
Instructions
- Marinate: wash and pat dry chicken and marinate the chicken with all the ingredients. Cover and keep it aside.
- Heat oil in heavy bottom pan or kadhai; temper it with whole spices. Let it crackle for a minute.
- Now, add ginger garlic paste and sauté till the raw smell goes off. Add the sliced onions and sauté for 8-10 minutes, till it turns light brown in color.
- Add the dry spices; salt, haldi, red chili powder, dhaniya powder and kasoori methi. Mix it well, by adding some water.
- Now add the tomato paste and sauté for about 8-10 minutes, till oil separates.
- Add the marinated chicken to the masala and cook on medium flames, till the chicken is well cooked. You may add some water, if required.
- Now, add cream, kasoori methi and garam masala and mix well. Serve hot with choice of Indian bread.
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CHICKEN SCHNITZEL
A schnitzel is meat usually thinned by pounding which is then breaded and fried. Originated in Austria, the schnitzel is popular in many countries. This recipe makes perfect schnitzel that is juicy and tender, with a golden and crunchy coating. It could be served with mashed potatoes or salad.
Servings 2
Ingredients
- 2 Large chicken breast
- 1 cup plain flour
- 2 nos egg
- 1 cup bread crumps
- 1/4 tbsp black pepper powder
- 1 tbsp oregano
- 1/2 tbsp garlic powder
- 1/2 tbsp red chili flakes
- 2 tbsp grated parmesan
Instructions
- Slice the chicken breasts horizontally to make two or three filets from one breast. Flatten the filets with a rolling-pin. Season the fillets with salt and keep it aside for about 30 minutes.
- Season flour with salt and pepper; and bread crumbs with parmesan, garlic powder, red chili flakes and oregano.
- Arrange three flat plates. Place seasoned flour in one, bitten eggs in another and seasoned breadcrumbs for coating in the third one.
- Coat the chicken pieces in flour and then dip it in the egg batter. Now coat the pieces with the breadcrumbs. Dust off the extra breadcrumbs.
- Heat oil in a flat frying pan. When the oil is hot fry chicken schnitzels in it. Cook until golden brown and crisp. Drain off the chicken pieces and keep it on the paper towel.
- Serve hot with salad or mashed potatoes.
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Coconut Shrimp
Coconut shrimp is a shrimp dish prepared using shrimp and coconut as primary ingredients. It can be prepared as a crunchy dish with the shrimp coated and deep fried, pan-fried or baked, and as a sautéed dish using coconut milk and other ingredients.
Servings 4 people
Ingredients
- 1/3 cup all-purpose flour (or whole wheat) (measured correctly)
- 1/2 tbsp salt
- 1/2 tbsp pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- Vegetable oil or coconut oil
Instructions
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I've tried this dipping sauce and it's very tasty as well.
- Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
- Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm