So spice up your weekend with this smackingly delicious tandoori prawns. Nothing can beat the grilled prawns hot off the oven especially when it is perfectly marinated with Indian spices.The skewered prawns are very delicious with an inviting aroma and are very impressive too.Prawn recipes/shrimp recipes are my all time family favorite seafood recipes. Whipping up a meal with prawns are quite simple and the aroma from my kitchen while cooking prawns itself makes us drool. Those who tasted Indian food especially seafood recipes with Indian spices will definitely fall in love with the same. This perfectly marinated, skewered and grilled prawns is bursting with flavors. The gram flour (chickpea flour) used in this recipe is the real twist. That gives this skewered prawns the perfection. Isn't it? Nowadays, tandoori prawns are very popular around the globe and so hope this recipe with prawns will be very useful for all my readers.
No grind together all the ingredients given under 'for marination' to a smooth paste.
Marinate the cleaned prawns with this marinade and let it set aside for 30 minutes preferably.
Then skewer the marinated prawns one by one on the skewer (i skewered 5 prawns on each skewer).
Preheat the oven to 200 degree C. Grease the grill pan with oil (1 tsp). Place the skewers on the grill and grill it for 25 minutes or until both sides are done (time varies upon oven). Keep it on the middle rack.
Once done serve hot.
Please subscribe my cooking channel Ayeshas kitchen for more quick videos. Thank u.
Today am going share the nostalgic Kerala sweet. This candy is sold in the village side tea stalls (petty shops). This sweet is popularly known as thaen mittai or thenaaru or thaen unda or thennilavu etc. 'Thaen' in malayalam means honey. But there is no honey inside this candy. The sugar syrup which oozes out from this candy tastes like honey and so this sweet got its name. I have tried two different recipes showing how to make thaen mittai recipe. But I failed to get that nostalgic taste. Finally, I got the right thenaru recipe with the right texture and taste in my third attempt. Sugar syrup consistency is the important factor for a perfect sweet. Each sweet has different consistency for the sugar syrup. Most of the Indian sweets are based on sugar or jaggery. For a perfect sweet, you have to follow the perfect syrup consistency too. There are different stages for sugar syrup starting from Thin syrup consistency and ends with hard ball consistency. The different stages are Thin string consistency (not for sweets), Sticky syrup consistency (eg. Gulab jamun), Half string consistency( eg. jalebi, thaen nilavu), One string consistency (eg.badusha, kaju katli), two string consistency (eg. boondhi laddu), three string consistency, softball consistency (eg. adhirasam), hardball consistency (eg. peanut chikkis ). While you checking the consistency of sugar syrup, please switch off the flame and then check or else it will reach the next consistency level. Here for this recipe, you need HALF STRING CONSISTENCY. This consistency of sugar syrup is just in between sticky syrup consistency (take a little syrup in a spoon and check with your forefinger by sliding thump finger over it. You will feel slightly sticky) and one string consistency (when tested with your forefinger and thumps, you will get a thin long string ). And so while you reach the sticky consistency, you must be very careful. YOU HAVE TO TURN OFF THE FLAME BEFORE REACHING ONE STRING CONSISTENCY. That is the perfect half string sugar syrup consistency (while testing with your forefinger and thumps, it strings but cut off immediately) which is required for making perfect then mittai. The syrup must be warm while sliding the balls to it. You can heat the syrup slightly (if it cools) before adding the jalebi balls.
Orange-red food color - quarter tsp or less (i added less only)
Salt - to balance the taste (quarter tsp)
Powdered sugar or sugar - 2 tsp (to coat the thaen mittai)
Oil for deep frying
Sugar syrup (it must reach half string consistency)
Half string consistency means - it strings but cut off immediately
Sugar - 2 cups
Water - half cup
PREPARATION
Here is the video showing how to make thaen mittai or thenaaru
Soak the rice and urad dal in water for 3 hours (do not keep it for more). Rinse it well and drain it. Grind it to a smooth mixture by adding little water (do not add more water while grinding).
Transfer it to a bowl. Add salt and baking powder. Mix well. Then add the food color. Mix very well to combine. Let it set aside until we make the sugar syrup (do not keep for more).
Combine sugar and water in a bowl. Heat it and mix well until sugar dissolves. Let it boils until HALF STRING CONSISTENCY. That means the consistency in between sticky consistency and one string consistency (which I explained in detail above, pls check the introduction). Switch off the flame once you reach the half string consistency (take a little syrup in a spoon after 5 minutes of boiling sugar syrup and check with your forefinger by sliding thump finger over it. If it strings but cut off immediately, then it is the half string consistency and switch off the flame before you reach the one string consistency.)
Heat oil in a wok or non stick pan. Dip your hands in water and then using your hand, take a little batter and drop it in the hot oil (the oil must be medium hot while dropping the balls or else it will not puff up). Then fry it over low flame until crispy (the crust must be crispy(will take around 3 to 4 minutes depending upon the size)
When done, drain and transfer the balls to a plate and then immediately to the WARM SYRUP (slightly heat the syrup if it is cool and be careful not to reach one string consistency too).
Turn the balls in the sugar syrup well and let it stay there for 4 minutes (do not keep for more ).
Then remove the balls from the syrup to a plate and sprinkle sugar crystals over it after 5 minutes(i just sprinkled over only few honey sugar candy only). Toss well to coat.
Do not add more water to the mixture. Add only a little water while grinding (i used less than half a cup of water). The batter must be thick.
.Do not skip the baking powder, if so u will get a hard honey sugar candy.
The oil must be hot while dropping the balls and then reduce the flame to medium-low and fry until crisp (3 to 4 minutes). If the balls are not fried until crisp, then the mittai looks soggy after dipping it in sugar syrup.
And finally, as I mentioned above, the sugar syrup should not be too thick (if so, it will not absorb the sugar properly)
Check out my yet another delicious snack recipe which falls under Canned tuna recipes. I love searching for recipes that will use my leftovers effectively. I don't let my leftovers throwing out as I hate wasting food. But eating the same dinner meal as it is in the next day is little boring. right? Transformation of side dishes to curry or curry recipes to dry fry or something like that is surprising and pleasing. Here i transformed aloo methi which i prepared for dinner into a delicious snack that can be enjoyed with a hot tea. Fish cakes or fish cutlets with canned tuna is very simple and quick. This recipe calls for very fewer ingredients and is prepared in minutes if you have any leftover mashed potato recipes. So let us see how to make fish cakes/ spicy tuna fish cutlets/ canned tuna recipes/ leftover mashed potato recipes.
INGREDIENTS
Canned tuna - 1, drain and discard the water
Leftover aloo methi - 1.5 cups (or see the below instructions)
Egg - 1, large
Cornflour - quarter a cup or more
Pepper powder - 1 tsp
Salt to taste (add less)
Oil - 3 tbsp
PREPARATION
In this recipe, I have used leftover aloo methi (stir-fried potato with fenugreek leaves). Instead, place two small potatoes in a bowl and cover it with salt water. Bring it to boil and cook until tender (10 to 15 minutes). When done, drain the water and peel the potatoes. Mash it well without any lumps. And then add chili powder, chat masala (optional), garlic powder and salt (if required). Combine well with a fork or with your hand. Set aside.(As am using leftover cooked aloo methi, I do not want to use any other spices.)
Now drain the water in the canned tuna and set aside in a big bowl. To this, add the spiced mashed potato or aloo methi. Mix it with a fork until well combined.
Then add an egg. Mix well. Followed by corn flour, pepper powder, and salt (add less salt as the canned tuna itself is salty).
If the mixture is more sticky, you can add a few teaspoons of cornflour (but be careful not to add more).
Heat oil in a pan for shallow frying. Grease your hand with little oil or wet your hand with water to avoid the sticking the mixture to your hand. Divide the tuna mixture into 8 to 10 balls and give a press slightly to flatten (shape it into patties). Once the oil is hot, slide the prepared tuna cakes or cutlets into the oil one by one. (to be noted that - once you flatten the balls you have to slide the cutlets immediately. As we are not using breadcrumbs or APF, it will stick to the plate if you keep it for long unfried.)
Fry both sides over a medium-low flame, transfer it to a paper towel and serve hot along with tomato ketchup or hot sauce or mayonnaise.
Enjoy this easy and tasty smoothie that helps you to shed weight. Losing weight isn't a quick process. But following some simple and delicious recipes along with strict workouts can result in a great change. So why can't we give a try on our favorite dishes or recipes without cutting down its flavor? Yes, here am sharing a tasty smoothie recipe that will make you satisfied yet helps you to lose weight. I have got many requests related to - how to make healthy smoothies. So let's see how to make healthy breakfast juices and smoothies. Oatmeal is the main ingredients in healthy smoothies or protein shakes. This smoothie recipes for weight loss also includes oats, dates, banana, almond milk or low-fat milk and chia seed. I have mentioned about the importance of chia seeds for weight loss in my previous posts (overnight oats recipes and chia drink recipes). Banana date smoothie is favorite for everyone as it tastes fantastic and so I added banana and dates to this weight loss smoothie as well for that yummy satisfied feeling. So here is the recipe showing how to make oatmeal smoothie/protein smoothie recipes/fruit smoothies for weight loss/banana breakfast smoothie/making healthy smoothies/oatmeal smoothie weight loss/weight loss shakes/protein shakes for weight loss/fat burning smoothies/smoothie diet weight loss/fruit shake diet for weight loss/fat reducing smoothies/chia smoothie recipes/chia banana smoothie recipe/breakfast for dieting weight loss/best breakfast for weight loss/date almond milk smoothie/smoothie recipes.
Make thick dates puree by squeezing the soaked dates with your hand well and press it through a strainer to remove the seed.
Now add oats, chopped banana, dates puree (appr. half a cup), low-fat milk in a blender. You can add a teaspoon of soaked chia seed also (optional only). Blend well until smooth.
Now let us serve - Take a teaspoon of soaked chia seed in another bowl. Add few teaspoon of water and mix well. Pour it into the serving cup. Then pour the prepared banana oats smoothie over it. Top it with some almonds chopped and rice flakes. Serve immediately.
Again am back with a mouth-watering mushroom recipe. Mushroom is the favorite veggie which my kids love to have without compelling. Even i love to cook this often at home when am tired of eating chicken recipes. When curried, this vegetable tastes better than a simple chicken curry recipe. Chilli mushroom dry is the most viewed recipe on my youtube channel too. Here am sharing with you a simple stir fry recipe with mushroom. Am sure, you all will surely love this stir fry chilli mushroom and no doubt that this recipe will get you hooked. Easy dinner recipes with mushroom have been asked by some of my readers and here it is. Sorry for the delay in posting. So here is the recipe showing how to make stir fried mushroom chilli/ vegetarian recipes/tasty mushroom recipes/mushroom stir fry/fried mushrooms/mushroom soy sauce/mushroom fry recipe/stir fry recipe/chilli mushroom.
For the batter (increase the quantity in this same proportion)
Maida/ All purpose flour - 4 tbsp
Cornflour - 4 tsp
Soy sauce - 1 tsp
Salt to taste (add less)
For the stir fry
Garlic - 4 big cloves, finely chopped Ginger - a small piece, chopped finely
Green chilies - 2 nos, slit
Onion - 1, big, diced
Cornflour - 1 tsp mixed in quarter cup of water
Soy sauce - 1 tbsp
Tomato sauce + chili powder - 2 tsp + half tsp
Bell peppers - half a cup, diced
Sugar - quarter tsp
Tomato sauce - 1 tsp, final stage
Oil - 2 tsp (use the mushroom fried oil) Salt to taste
PREPARATION
Wash the mushrooms well and cut each mushroom into 4 slices. Set aside.
Marinate it with pepper powder, garlic powder, chili powder and soy sauce. Set aside.
Now make a thick batter using All purpose flour, cornflour, soy sauce and salt in a separate bowl. Add few drops of water for making a thick batter (do not add more water). Keep this aside.
Heat a wide bottomed pan with oil for deep frying. Now take the marinated mushroom one by one, coat well in the flour mixture and slide it to the hot oil. Do not fry overcrowded. Once both sides of the mushroom turn golden and done, transfer it to a paper towel. Set aside.
Now heat another pan or wok with 2 tbsp of oil (you can use mushroom fried oil). Saute the finely chopped garlic, ginger, and chilies slit over a medium-low flame. Then saute the diced onion for a minute.
Add cornflour mixed water and saute again for few minutes. Add soy sauce, tomato sauce(mixed with chili powder) and mix very well. Add a quarter cup of water to this. When done, add the fried mushroom along with diced bell pepper. Combine well with the sauce. Finally, add a teaspoon of tomato sauce and sugar. Check for salt. Stir fry until the mushroom is well coated with the sauce.
Paneer is a mild flavored Indian cheese made from full cream milk. Paneer is known as vegetarians meat. You can make lots of tasty and simple dishes with this cottage cheese. Paneer tikka masala, paneer butter masala, Shahi paneer recipe,Paneer bhurji recipe, curried paneer, Paneer tomato gravy, kadai paneer, palak paneer, chilli paneer recipe are some of the popular dishes with this awesome ingredient. It is very easy to make paneer at home. Just with two ingredients you can make perfect paneer at home. Whole cream milk and lemon juice are the two ingredients for making paneer. You can use vinegar or curd instead of lemon juice. Adding curd/ yogurt yields more quantity of paneer. Paneer is excellent in taste and yet it is perfect for health too. Paneer is a good source of protein, especially for vegetarians. As paneer is made from protein, it makes one feel full for long after eating it. Paneer contains a fatty acid that helps to lose weight. And so for those who want to shed weight must include paneer in their diet. Paneer is good for teeth and bones. So let us see how to make paneer at home. It is very simple and so please try to make this cottage cheese at home. Here is the recipe showing how to make paneer from milk/homemade paneer/paneer cheese where to buy/paneer cheese recipe/cottage cheese recipes indian/make paneer at home/how to make paneer cheese/paneer cheese recipe/how to make cottage cheese with lemon juice.
Full cream milk - 1 liter (4 cups) Lemon juice/vinegar - 2 tbsp Muslin cloth for straining
PREPARATION
For making paneer, you have to use full cream milk or whole milk.
Boil milk in a heavy bottomed pan over the medium-low flame.
When the milk starts to boil, reduce the flame and stir continuously.
When it becomes frothy or bubbles start to rise, add vinegar or lemon juice. Stir for 5 seconds and you can see milk starts to curdle. Now switch off the flame. Keep it for another 5 seconds.
Take a bowl. Keep the strainer over it. Line the strainer with a muslin cloth or a cotton towel.
Pour the paneer along with the water to this muslin cloth.
Pour cold water over the collected panner to get rid of the lemon taste.
Squeeze the paneer well with your hands and drain the excess water to the bowl below (this water is good for glowing skin).
Now keep the muslin cloth along with paneer over an upside-down colander and keep a heavy weight on it. Allow it to set for 30 minutes.
Once it becomes firm like a block(for me it took only 30 minutes), cut into cubes. Keep it in an airtight container and store in the freezer for future use.
