Ingredients :
Posted since : 06-07-2008
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Flour - 20 gms
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Corn flour - 25 gms
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Large prawns - 8
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Red wine - 2 tsp
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White pepper - 1 tsp
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Baking powder - 1 tsp
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Egg - 1
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Oil - to deep fry
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Ajinomoto - 1 tsp
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Salt - to taste
Method :
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Wash the prawns thoroughly.
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In a bowl mix the above ingredients using little water and make the batter
thick. -
Straighten the prawns ( by- breaking the veins).
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Dip the prawns in the batter.
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Deep fry on a medium flame till it turns golden brown.
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Serve hot with garlic sauce.
Ingredients :
Posted since : 31-07-2008
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Chicken – 1 kg
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Egg - 2
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Red Chili Powder – 2 tsp
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Turmeric Powder – 1 tsp
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Coriander Powder – 2 tsp
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Ground Masala – 1 tsp
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Tandoori Masala powder (optional) – 2 tsp
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Fresh Bread Crumbs- 4 pieces
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Salt to taste
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Lime - 1
Method :
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Marinate chicken with above masala , and keep in the refrigerator for 1 hour.
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Heat the oil in a wok.
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Add the marinated chicken after evenly coating it with bread crumbs.
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Deep fry the chicken on a medium flame.
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Serve hot with roundels of onion and lemon wedges.
Ingredients :
Posted since : 30-11-2008
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Boneless chicken - 1/4 kg
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Capsicum (medium) - 1
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Tomato puree - 2 tsp
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Soya sauce - 3 tsp
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Black pepper - 1 tsp
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Onion - 1/2 of one
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Honey - 2 tsp
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Chilly powder - A little
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White pepper - A little
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Corn flour - 1/2 tsp
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Salt - To taste
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Ginger-garlic paste - 1 tsp
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Oil - To deep fry
Method :
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Marinate the chicken with tomato puree, salt, 1 tsp of Soya sauce, 1/2 tsp of pepper, a little bit of corn flour and ginger-garlic paste.
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Heat a little oil in a pan or a kadai.
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Fry the chicken but make sure that they are not very crispy.
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Remove them from oil and keep it aside.
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Heat up the remaining oil in the same pan.
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Add onions and sauté.
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Add capsicum, honey, black pepper, 1 tsp of Soya sauce and salt.
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Cover and allow it to cook.
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When the capsicum is well cooked and nice aroma comes, add the chicken,
Soya sauce, a little bit of black and white pepper. -
Mix the corn flour with 1/2 cup of water.
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Sprinkle the corn flour mixture over the chicken to get a nice gravy.
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When it is done, remove from fire.
Ingredients :
Posted since : 08-11-2008
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Mutton - 500 grams, cut into small pieces
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Vindaloo Paste (grind to a smooth paste):
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Dry whole red chilies or milder degi chillies - 8-10
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Green cardamoms - 4-5
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Curry Leaves - 8-10
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Black pepper - 1/2 tsp (may be varied depending on desired degree of heat)
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Jeera seeds - 1 and 1/2 tsp
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Turmeric powder - 1/2 tsp
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Coriander Seeds - 1/2 tsp
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Garlic - 5 fresh pods
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Vinegar - 1 tbsp
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Fresh lemon juice - 1tbsp
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Water - 1/4 cup
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Other ingredients:
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Ghee - 1 1/2 tbsp
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White oil - 1 1/2 tbsp
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Onion - 2 medium
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Finely sliced Coriander or Cilantro leaves - 1/2 cup
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Finely chopped Curry leaves - 4-5
Method :
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For paste grind the masala together adding 1/4 cup water to make a smooth paste.
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In a pan, heat the ghee and oil to smoking.
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Add the onions and fry for 3 minutes to golden brown.
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Add the chopped cilantro (coriander) and whole curry leaves to the pan and stir for 1 minute.
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Add in the vindaloo masala paste and fry with constant stirring for about 4 minutes.
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Add 1-2 tbsp water if the masala should start to burn during this time.
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Add mutton pieces and salt to taste.
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Mix the masala with the meat thoroughly and stir for 3-4 minutes on high heat.
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Add 1 and 1/2 cups water. Bring to boil.
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Reduce the heat to medium, cover the pan and allow the meat to cook
till done (approximately 40 minutes). -
During this time, check every 10 min or so and stir to prevent charring.
Add water if required. -
When the meat is done, check the gravy consistency.
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If you need more gravy add warm water , bring to a boil and simmer for 5 minutes. If water is in excess, remove cover and let it evaporate.
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Vindaloo was introduced to India in the 16th century by Portugese sailors and derives its name from Vinegar and Alho, or garlic, in Portugese.
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