Skip to main content

Prawn thokku

Hi i have prepared  prawn tokku. preparation time 30 minutes. It goes well with biriyani, rasam, sambar.


 INGREDIENTS

 Prawn - 250 gm
Onion - 50 gm (1 medium size)
tomato - 50 gm ( 1 medium size)
Coriander - 1 - teaspoon
cumin seed - 1/2  teaspoon
Fennel seed - 1/2 teaspoon
ginger garlic paste - 1 teaspoon
pepper - 1 teaspoon
cardamon - 2 nos
cloves - 2 nos
cinnamon - 1/2 inch
chilly powder - 1 teaspoon
Turmeric - 2 pinch
oil - 2 tablespoon
salt as required (1 teaspoon)
coriander 


 Preparation
  1. Initially to marinate prawn with  chilly powder, salt, turmeric.
  2. shallow Fry the prawn for 2 min. and keep aside.
  3. Grind a masala powder, cinnamon, cardamon, cloves, fennel seeds, cumin seeds, coriander seeds, pepper.
  4. In  pan add chopped Onion, curry leaves, salt, saute with oil. for few minutes, until onion turns glass stage.
  5. And add ginger garlic paste. saute for few minutes.
  6. Add tomato, smash it.
  7.  Add masala grined masala, saute for few seconds in low flame.
  8. Add small amount of water. if u want gravy consistancy add few more water.
  9. Wait until to release oil. 
  10. Finally add shallow fried prawn cook for 5 minutes. until masala combined together. check the salt.
  11. Garnish with coriander leaves.



     
serve it hot
Labels:

Comments

Post a Comment

Popular posts from this blog

pepper chicken (chettinad pepper chicken)

  Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm  Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy.            Add chichen along with turmeric powder and Garam masala.
1 comment
Read more

chocolate brownie

A Chocolate brownie is a simple dessert. The brownie was developed in the United States at the end of the 19th century and popularized during the 1st half of the 20th century. Brownie mostly forms like a fudgy, chewy, crack on the top. Sometimes it forms like a cakey. We can serve the brownie with ice cream on the top, whipped cream, and chocolate ganash. We can make perfect brownies with basic simple ingredients in our home.  Difference between brownie and cake  Chocolate cake and brownie have the same sugar, butter, flour, cocoa powder. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cake.                                  Ingredients dark chocolate chips -1 cup Butter - 1/2 cup. Egg - 2 Sugar - 1 cup. All-purpose flour - 3/4 cup. Milk - 1/3 cup (optional) Coco powder -1 tablespoon Vanilla essence- 1/2 teaspoon Preparation  In larg
3 comments
Read more

Mutton minced dosa / Madurai Kari dosai

   Kari dosa or  mutton keema dosa, Madurai kari dosai is famous in Madurai, a city in the state of Tamil Nadu. Made with mutton keema and mixed spices. We can also make semi mutton gravy and use it as topping which will gives more flavor for the dosai. Kari dosa is served with coconut chutney.  Ingredients for kari dosai Mutton boneless - 200 gram Ginger garlic paste 1 teaspoon. Onion - 1 no's medium sized Tomato - 1 medium sized. Red chilli powder - ½ teaspoon  Coriander Powder ½ teaspoon Turmeric powder - ¼ teaspoon Garam masala - ½ teaspoon Salt Oil - 2 tablespoon. Curry leaves - 1 bunch. Red chillies - 2 Preparation In the cooker, add red Chilli, Cumin seeds, Curry leaves let it sizzle. Add onion, sauté it, until it becomes translucent. Add ginger garlic paste and sauté it until raw smell comes out. Add finely chopped tomato and sauté for 2 minutes.  Add all masala one by one and mutton pieces. Mix it well. Add sufficient amount of water. Add cococonut Leave it for 5 whistles
Post a Comment
Read more