Indian Memorabletandoori Prawns Recipes

TANTALISING INDIAN CHICKPEAS CURRY

Steps:

• Soak the chickpeas overnight in water.
• The next day, drain out the water.
• Put the chickpeas in a large and wide pot.
• Add fresh water and boil the chickpeas in it on high heat.
• Heat oil in a pot.
• Add cumin seeds and allow to splutter.
• Once they stop spluttering, add the potato cubes.
• Stir-fry on high heat for 5 minutes.
• Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
• Mix thoroughly.
• Stir in 1 cup of thick yogurt{I use plain fat-free}.
• Cook, stirring every 2 minutes, for 10 minutes.
• Add the boiled and drained chickpeas.
• Stir in 2 1/2 cups of water.
• Bring to a boil.
• Lower flame, cover and cook for 5 minutes on low heat.
• Remove from flame.
• Garnish with garam masala powder and corriander leaves.
• Serve hot over long-grain Basmati white rice.
• Enjoy!

MUSHROOM AND CARROT CHICKEN SOUP

Steps:

• Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
• Drain and squeeze out the remaining water.
• Chop wild mushrooms and keep aside.
• Heat a non-stick pan on medium flame.
• Add butter and saute mushrooms in it until well browned.
• Bring chicken stock to a boil.
• Add mushrooms and carrot juliennes to it.
• Cook for 4 minutes.
• Beat eggs, one at a time, in another bowl.
• Add the beaten eggs to the stock mixture.
• The eggs will cook in the hot stock.
• Serve immediately.

SINFULLY DELICIOUS INDIAN GINGER MUTTON KARAHI

Steps:

• Prepare the ground paste in your blender/grinder and keep aside.
• Add yogurt to it and mix well.
• Add the mutton pcs.
• to this mixture, toss to coat well and marinate them in this mixture for 3 hours or overnight in the refrigerator.
• Heat oil in a kadai{wok}.
• Add onions and stir-fry until browned.
• Add the mutton mixture, salt and red chilli powder.
• Mix well.
• Cook on medium-high heat, until the mutton becomes tender and ready to eat.
• In the meantime, coarsely pound the corriander leaves using a mortar and pestle.
• Once cooked, remove the mutton from heat.
• Garnish with the coarsely pounded corriander leaves.
• Serve hot with parathas or naan or kulcha or rotis.
• Enjoy!

SPICY INDIAN BRINJAL YOGURT CURRY

Steps:

• Rub salt, red chilli and turmeric powders into the brinjals.
• Heat oil in a small wok.
• Once its hot, shallow fry the brinjals until brown in colour.
• Drain on clean paper towels.
• Add salt and sugar to the yogurt in a bowl.
• Mix well and keep aside.
• Heat ghee in a wok.
• Stir in the fried brinjals.
• Mix in the yogurt.
• Cook on low flame for 10 minutes.
• Add cumin powder just before removing it from flame{off the stove}.
• Garnish with corriander leaves and serve hot with rotis.
• Enjoy!

ABSOLUTELY DELICIOUS GOURMET PRAWNS

Steps:

• Peel and slit prawns through the back partly and devein.
• Heat olive oil and butter in frying pan or wok.
• Stir in garlic.
• Add prawns and saute gently for 2 minutes.
• Add onions and mushrooms and saute until mushrooms are nearly done.
• Add dry sherry and simmer for 3 minutes.
• Serve in a hot chafing dish.

FENUGREEK PRAWNS

Steps:

• Heat oil in a saucepan.
• Add the spring onion and green chillies and then cook for a few mins.
• Add the Standard Four and cook stirring for about 2 mins Stir in the prawns and the fenugreek leaves chopped and cook gently for 20 mins.
• After this reduce the heat to very low and simmer for 3 mins more.
• Arrange the tomato slices on a platter and serve the prawns hot immediately.