Easy method to prepare " MLA potlam biryani "

Ingredients:

Mutton Keema : 150 gms

Prawns : 100 gms

Basmati rice : 300 gms ( 1.5 cup )

Cinnamon, cloves and Cardamom : 1 1/2 tsp

Salt : to taste

Red chilli powder : 1 tsp

Turmeric powder : 1 tsp

Oil : 1/4 cup

Ghee : 1 tsp

Cumin seeds powder : 1 tsp

Nutmeg / jajikaya powder : 1 tsp

Curd : 3 tsp

Ginger - Garlic paste : 1 tsp

Fried Onions : 1/4 cup

Ingredients for Omelette :

Eggs : 4

Pepper powder : 1 tsp

Chopped coriander : 2 tsp

salt to taste

Red chilli powder : 1 tsp

Oil : 2 tsp

Method :

Clean and soak Basmati rice for at least for 30 minutes. After 30 minutes drain the rice.

Now take a deep bottomed pan add ghee and heat it, add Cardamom, water as required to cook Basmati rice.

When rice is half cooked drain rice and keep aside.

Take another pan add Oil, heat it.

Now add Cinnamon, Cloves and sauté, add Mutton keema, Prawns, Ginger - garlic paste and sauté for 7 - 8 minutes.

When mutton keema is cooked add curd, turmeric , red chilli powder, cummins powder, salt ( as required )  and keep aside.

Now take another deep bottomed pan layer half of the rice first.

Then layer mutton keema and prawns mixture, fried onions, Nutmeg/jajikaya powder.

Layer the remaining rice.

Keep the lid, make sure lid is tight.

Within few minutes rice will cook. When rice is cooked turn off the flame and keep aside.

Omelette :

Take a bowl add all ingredients listed in " Ingredients for Omelette " except oil.  And mix them well.

Take a wide pan add oil and heat it.

Pour the egg mixture on to the pan.

Reduce the flame and leave it to cook.

When  it is cooked turn it another side.

When both sides are cooked well, remove it from heat and place on a plate.

Now, add Biryani on middle of the omelette and make as a parcel.

MLA Potlam biryani is ready!!!

Enjoy with your family and friends.

Ginger Prawns ( Bar style )

Ingredient :

Salt : To taste

Tomato ketchup :   1 1/2  tsp

Sugar :  1 tsp

Tomato puree :  1 tsp

Pepper powder :  1/4 tsp

Red Chilly paste :  1 tsp

Green chilly sauce :  1 tsp

Soya sauce :  1 1/2 tsp

Prawns :  250 grms

Venigar : 1 tsp

Oil :  1 tsp

Coriander chopped :  1/2 tsp

Method :

Take a bowl add soya sauce, green chilly sauce, red chilly paste, crushed pepper powder, tomato puree, sugar, tomato ketchup, venigar, mix it well.

Heat oil in a pan add onion paste, garlic paste, cook this till raw flavor is gone, add ginger chopped, masala slurry, cook this till oil comes out, (when you make gravy you can give gravy consistency, you make dry cook this till oil comes out). 

Take another pan add butter, when butter melted add prawns, made masala, cook this in slow flame till prawns are tender,

Season it with chopped coriander.

Serve hot and enjoy

Garlic Prawns / Butter Garlic Prawns ( Easy Method )

Ingredients:

Prawns : 500 gm

2 Garlic Pods Or 20-25 Garlic Cloves chopped finely

2 tsp Olive Oil

1 1/2 tsp Butter

Salt as required

2 tsp Black Pepper Powder

½ tsp Lime Juice

Method:

Take Fresh Prawns clean them with water. Clean the Prawns remove the black thread which is the spine of prawns. Now keep them aside with some salt mixed in it. Wash the prawns again. Also please keep the head and tail intact of prawns as it looks beautiful with them.

Take a pan or wok add olive oil+butter. Keep the gas on medium heat add chopped garlic.

Saute them for a minute. Add rock salt and black pepper as desired.

Its time to add cleaned and washed prawns. Saute gently all.

Cover the pan with a lid for 2 to 3 mins on low heat. Keep stirring in between else it might stick at the bottom.

Remove the lid and keep the heat on medium mode. Check once prawns are cooked Squeeze Lime juice on it.

Garnish with mint or coriander leaves.

Your Butter Garlic Prawns are ready.

Serve hot as a starter or meal.

Machha Besara

Ingredients:

Fish : Rohu or cat fish (2 lb thin steak pieces)
Onion : 1 big sliced
Tomatoes : 2 Medium diced
Potatoes : 1 medium sliced (optional)
Mustard seeds : 50 gms about 10tbsp soaked in water for 2-3 hrs
Garlic : 3 cloves

Ginger : 1 inch
Red chilli powder : 1 tsp

Tumeric powder : 1/2 tsp
Salt to taste

Water : 1 1/2 cup
Oil : about 5 tbsp
Curd : 1/4 cup
Coriander leaves to garnish

Method:

Grind mustard seeds, ginger and garlic together to a fine paste and keep aside

Wash the fish properly and marinate for 10 - 20 mins with 1/2 tsp chilli, pinch of turmeric and pinch of salt

In a frying pan in medium heat, put 3 tbsp of oil and fry the fish until brown on each side. Keep aside.

Take another deep bottom wide pan, add oil and heat in medium flame

Add sliced onion, fry until they into golden color

Add potatoes and tomatoes and fry for 3-4 minutes

Add the blended mustard paste and fry for 5 minutes until the paste sticks to the pan and oil seperates

Now, Add turmeric, salt and chilli powder

Now, Add water and cover the pan for the water to simmer

Now, Add curd and let it simmer for 2-3 minutes.

Now, Add fish to the pan without overcrowding, lay the fish flat in the pan and not on each other( separately ).

Cover the pan and let it boil for 5 mins then turn the fish to cook on the other side.

Garnish with coriander leaves and enjoy with your family and friends.

Surmai Omand curry/ Surmai King fish curry / King fish Curry

Ingredients:

Big fish pieces : 8 no's

Fresh grated Coconut : 3/4 cup

Onion (big ) : 2 ( chopped )

Green chilli: 3 no's

Ginger : big piece ( chopped )

Garlic : 8 pieces (rebbalu )

Red chillis : 4 no's ( soak in water )

Pepper :  1 tsp

Coriander seeds : 1 1/2 tsp

Turmeric powder : 1/2 tsp

Ghee : 1 tsp

Mustard : 1 tsp

Salt : to taste

Oil : 2 tsp

 Method :

Wash fish pieces with water and marinate with turmeric powder and salt, keep aside.

Grind fresh Grated coconut, soaked red chiilis, pepper, coriander seeds, ginger and garlic pieces into paste and keep aside.

Take a pan add ghee and heat it. Roast mustard, now add green chillis, chopped onion , fry them for 2 minutes  ( till onion changes its colour ).

Now, add that paste and oil. Bring flame to low medium. cook till oil floats on top.

Now add some water and marinated fish, cook for 10 minutes.

Serve hot with rice.

cook Fish Kebabs in less time

Ingredients:

Fish (boneless): 1/2 kg

All spices powder: 1 tsp

Cumin seeds : 1 tsp

Chilli powder: 1 tsp

Turmeric : 1/4 tsp

Salt : 1 tsp or as per taste

Ginger garlic paste: 1 tsp

Gram flour (roasted) : 1 tbsp

Coriander leaves: 1 tsp (chopped)

Green chillies: 4 -6 (chopped)

Onion : 2 tbsp ( chopped  )

Egg white : 1

Method:

Grind all ingredients ( except Fish, Egg ) into smooth paste and keep a side

Boil and mash fish

Take a bowl, add mashed fish, egg and Ingredients paste and combine well.

 Make kabab shapes and shallow fry.

Enjoy fish Kebabs with ketchup or chutney.

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Easy way to cook Prawns Kebab

Ingredients:

King prawns: 25

Green Chillies: 4

Garlic: 8 flakes

Chilli powder: 1 1/2 tsp

Pepper powder: 1/2 tsp

Turmeric powder: 1/2 tsp

Vinegar: 1-2 tsp

Garam Masala: 1 tsp

Yoghurt: 2 tsp

Lime juice: 2 tsp

Salt to taste

Method:

Clean and devein the prawns.

Grind the garlic and green chillies with the vinegar to a paste.

Add all ingredients  in a large bowl and combine well. And Marinate it for about an hour.

Thread onto skewers and grill until done.

Serve hot, with a dash of lime and chopped onions.

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Best and easy way to cook Prawn 65

INGREDIENTS

1.     Prawns - 200 grams (Shelled and De-veined)

2.     Red chilli powder - 1 spoon 

3.     Ginger-Garlic paste - 1.5 spoons 

4.     Corn flour - 1 spoon 

5.     Besan flour / Gram flour - 2 spoons 

6.     Egg yolk - 1 (Keep the egg white aside for preparing soup)

7.     Lemon Juice - 2 spoons 

8.     Salt - As per taste 

9.     Oil - For deep frying 

PREPARATION METHOD

·        Wash the prawns well, pat dry them and set aside. 

·        In a bowl add all the above ingredients along with the prawns and mix well. Do not add even a drop of water. 

·        Leave the marinated prawns aside for 10 - 15 minutes.

·        Deep fry them, until they turn golden brown.

·        Serve!

TIP 1: The crispiness will fade as time passes and will soften, in such cases deep fry them again for a few seconds just before serving. You can use the same tip for other fried dishes too. But take care not to fry them too much.

TIP 2: Fry on a low flame never fry on a high flame, on a high flame the outer batter will get cooked but the inner portion will remain uncooked. 

TIP 3: You can add some curry leaves along with the prawns while frying to get a good aroma and flavor. 

TIP 4: Always before frying check whether the oil is ready for frying. To check that, add a drop of batter and see whether it comes up, if it does not then the oil is not ready. The drop should come up.

TIP 5: Never overcook prawns. If overcooked they will become too rubbery and will lose their juicy nature. To retain the juiciness just fry them for few minutes (2-3 minutes) on a low flame.

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Small Fish fry ( South Indian Recipe )

Ingredients

Any small fish variety : 8-10 nos

Turmeric : 1/2 tsp

Red Chili : 2 tsp

Corriander : 4 tsp

Ginger garlic paste : 2 tsp

Jeera powder : 1 tsp

Salt: to taste

Oil : to pan fry

Method:

Clean the fishes with cold water along with lime and salt, pat dry and place on a plate.

Take all the spice powders along with salt and add the ginger garlic paste and form a thick paste, if required you can add few drops of lime juice. 

Apply on the fish and leave it in refrigerator overnight for spices to blend. 

The next day take the fish out and bring it to room temperature (30-40 mins) and then heat pan with oil and place the fish and let it cook on each side for 5 minutes such that the fish is fully cooked. 

Do not disturb or keep flipping sides.

Serve hot with rice and curry.

Note:

- Patting dry the fish is very important if it is soggy the spices will not sit on the fish. 

- Make sure you don't add water to form the spice paste, if required use few drops of lime/lemon juice

- Once you decide to fry fish make sure you bring it to room temperature before frying it, else the fish will remain raw and undercooked.

- Do not keep flipping sides of the fish while its cooking, this will only result in under cooked fish and also tend to break. The heat should be in medium-low and not high else the fish will get burnt quickly.

- Marinating the fish overnight is very important for ultimate taste

Easy method to cook Masala Fish fry

Ingredients

To grind

Onion : 1
Ginger garlic paste:  1 tsp
Cinnamon:  small stick
Cloves:  3 to 4
Coriander seeds:  1 tsp
Cumin seeds : 1/2 tsp
Black pepper corns : 1/2 tsp
Fennel Seeds : 1/4 tsp

To marinate

Fish (King fish / Vanjaram Meen) : 4 to 5 pieces
Turmeric powder : 1/4 tsp
Red chilly powder : 1/2 tsp
Lemon juice : 1 tsp
Salt : as per taste

Oil for frying

Method:

1. Take the ingredients under To grind.

2. Grind them to a smooth paste and keep it ready.

3. Wash the fish with salt.

4. Add the ingredients under To marinate and add the lemon juice.

 

5. Marinate for at least 30 min.

6. Now add the ground paste.

 7. Coat them well thoroughly over the fish.

 8. Using fork or tooth stick make hole in the fish, so that the masala can enter the flesh of the fish.

 9. Now marinate for another 30 min.

10. In a Pan, add oil and when hot add the fish pieces and start frying on both the sides.

11. When they turn brown colour and fried nicesly, repeat the process of frying with other fishes and serve hot.