Cook With Me: Easy Peasy Prawns in Hot and Sweet Ginger-Garlic Sauce

Hi Everyone!

Prawns are a hot favourite among a large number of communities a round the world. So you will find thousands of traditional and modern recipes for prawns. I had been trying out some Indian variants in the last few months with curry leaves, dessicated coconut, just coconut milk or some spice mix. 

This time I decided to just go without pre-planning and see what turns up! I don't boast of brilliant culinary skills, but the prawns turned up quite nice and we had no left overs!

What you will need:

1. Meduim Sized prawns: 500 gms
2. Whole egg: 1
3. Bread crumbs: about 4 table spoons
4. Onions: 1 medium, chopped
5. Ginger-Garlic paste: 2 tsp
6. Green Chillly Sauce: 1 tbsp
7. Tomato Ketchup: 2 tbsp
8. Black pepper: to taste
9. Salt: to taste
10. Oil

Method:

1. Wash and clean the prawns and pat dry.

2. Beat the eggs with some salt and black pepper and let the prawns rest in this marinade for about 15 minutes.

3. Heat oil in a pan/wok
4. Roll each prawn in the bread crumbs and fry them till golden.

5. In the left over oil, add the ginger garlic paste and saute for 30 secs.

6. Add the chopped onions and saute till they begin to change colour

7. Add the chilly sauce and tomato ketchup. Add a bit of water at this point.

8. Add some salt if you wish.

9. Add the fried prawns and simmer the sauce for about 5-7 mins.

10. Serve hot with steamed rice.

11. See your family polish it off their plates!

Think and Stay Beautiful!

Cook With Me: Claypot Chicken Rice

INGREDIENTS

1. Rice (washed and soaked for about 15 mins)........1 cup
2. Water...................................................................2 cups
3. Chicken, chopped................................................250g
4. Button Mushrooms ..............................................100 g (optional)
5. Dark soy sauce.....................................................2 tsp
6. Oyster sauce.........................................................2 tbsp
7. Light soy sauce......................................................3 tbsp (optional)
8. Ginger....................................................................2 knobs (about the size of two thumbs)
9. Salt to taste

INSTRUCTIONS

1. Make ginger juice by grating ginger into a bowl of two tablespoons of water. Roughly squeeze the juice out leaving the fibre.

 

2. Marinade chopped chicken with ginger juice, dark soy sauce, light soy sauce and oyster

sauce for about 10 minutes.

3. Put water to boil in a pan, if you have a clay pot, nothing like it. I used an aluminum saucepan.

4. When water comes to a boil, add the drained rice, mushrooms and chicken to the pan.

5. when the water is halfway dry, cover half the pan and reduce heat. Let it simmer. Don't cover it completely, or else the water will rise and spill out from the sides!

6. When the water is almost dry, close the rice cooker lid completely and continue cooking for at least 5 minutes, till the water is completely dry..

7. Let it stand for about 10 minutes, to ensure that the chicken is cooked thoroughly.

8. Mix the chicken, mushroom and rice together. The rice will become brown from the soy marinade

9. Serve hot with spring onions, lemon wedges and green chillies.

This makes an excellent tiffin for school or office lunch. You can even add vegetables like capsicum, broccoli, carrots etc, when in season,  to increase its nutritional punch!!

Try it and tell me how you liked it!

Suggest twists to this recipe too!

Hoping to hear from you................

Cook with Me: Aam ka Panna Recipe – Raw Mango Cooler

A yummy cooler for the terribly hot summers.... My favourite drink!

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 2 bottles

Ingredients

1. 4 medium sized raw mangoes

                          

2. 5-6 green cardamoms, crushed or powdered

 

3. 4-5 black pepper, crushed or powdered (optional)

 

4. 2 tsp black salt

5. 2 tsp regular, table salt

6. powdered sugar 3/4th cup, add more for more sweetness

 

7. Roasted Cumin powder

8. Mint Leaves washed, dried and chopped very fine or put through a blender

.

Instructions

1. Rinse the raw mangoes in water.
2. Steam the raw mangoes in pressure cooker for 3-4 whistles or 10 minutes,  till they become completely soft and pulpy.

3. Remove the peel and take out the mango pulp.

4. Mix the cardamom powder, salt, cumin powder, mint leaves and sugar to the mango pulp.

5. Mix the ingredients or blend to make it smooth.

6. Store aam ka panna in an air tight jar or bottle.
7. While serving aam ka panna, add 1 tbsp of the preserve to one glass of water.
8. Stir and add ice cubes. Serve aam ka panna chilled!

 

P.S. You may add jaggery/gur intead of sugar. It will give a more golden colour to the preserve.

Try it and let me know how you liked it!