Prawn Pakora Recipe-Prawn Fritters-Spicy and Crispy Prawn Pakora

Preparation time-30 minutes
Serving-4

Ingredients:

• Prawn (washed and chopped)-250 gm
• Gram flour-1 tbsp
• Rice flour-1 tbsp
• Chopped onion-1
• Garlic and green chilli paste-1 tbsp
• Finely chopped coriander leaves
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients into a bowl except cooking oil (do not add water).
• Heat oil in a pan, take a small portions of prepared mixture and gently put into the hot oil one by one.
• Fry it on medium flame for a minute then flip it to fry other side.
• Fry the pakoras on medium flame till it turns golden brown from both side.
• Take out on the kitchen towel to absorb extra oil and repeat the same process for remaining mixture.
• Serve hot with green chutney.

Amrakhand-Mango Shrikhand-Easy and Quick Amra Khand Recipe

Ingredients:

• Curd/Yoghurt (thick)-400 gm
• Mango purée-4 tbsp
• Powdered sugar-1 tbsp
• Cardamom powder-1/2 tsp
• Chopped pistachio-1 tbsp
• Saffron (kesar)- 1 pinch

Method:

• Hung the curd in a muslin or cheese cloth for 4-5 hours.
• Put the hung curd into a bowl and whisk it.
• Add mango puree, cardamom powder, saffron, chopped pistachio.
• Whisk it well until it becomes smooth and creamy.
• Keep it in refrigerator for 3-4 hours.

Serving process:

• Garnish with some chopped mango chunks, chopped pistachio and serve chilled.

Spicy and Crispy Raw Banana Fry-Raw Banana Fry Recipe-Kacchhe Kele ki Sukhi Sabzi

Preparation time-30 minutes
serving-5

Ingredients:

• Chopped raw banana-500 gm
• Gram flour-1 tbsp
• Cumin seeds-1/2 tsp
• Dry mango powder (aamchur powder)-1/2 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1/2 tsp
• Cumin powder-1/2 tsp
• Salt to taste
• Cooking oil-3 tbsp

Method:

• Heat a pan, add cooking oil and let it heat.
• Add cumin seeds and fry it for few seconds on medium flame.
• Add chopped banana, mix it and fry the banana for 2 minutes on medium flame.
• Add all the spices, salt and gram flour into the banana and mix it properly.
• Cover the pan and cook it for 4-5 minutes on low flame, keep stirring in between.
• Increase the flame to medium and fry it for a minute without cover.
• Increase the flame to high and fry it for 30-40 seconds to make it crispy, keep stirring.
• Turn off the flame and ready to serve with Rice and daal.

Fish Egg Pakora-Macher Dimer Bora Recipe-Fish Eggs Fritters

Preparation time-30 minute
Serving-4

Ingredients:

• Fish egg (washed)-250 gm
• Gram flour-1 cup (100 gm)
• Rice flour-1/3 cup
• Chopped onion-1(large)
• Garlic and green chilli paste-1 tbsp (Blend 8 garlic cloves aand 2 green chilli)
• Turmeric powder-1/3 tsp
• Red chilli powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Chopped coriander leaves
• Cooking oil for fry
• Salt to taste

Method:

• Mix all the ingredients into a bowl except cooking oil (do not add water).
• Heat oil in a pan, take a small portions of prepared fish egg mixture and gently put into the hot oil one by one.
• Fry it on medium flame for a minute then flip it to fry other side.
• Fry the pakoras on medium flame till it turns golden brown from both side.
• Take out on the kitchen towel to absorb extra oil and repeat the same process for remaining mixture.
• Serve hot with green chutney.

Sponge Gourd Recipe-Nenua aur Chana ki Sabzi-Sponge Gourd with Bengal Gram Recipe

Preparation time-30 minutes
Serving-4

Ingredients:

• Sponge Gourd (peeled and chopped)-500 gm
• Soaked Bengal gram-1/2 cup
• Chopped onion-2
• Chopped green chilli-1
• Chopped garlic-4 to 5
• Turmeric powder-1/2 tsp
• red chilli powder-1/3 tsp
• Cumin powder-1/3 tsp
• Garam masala powder-1/3 tsp
• Salt to taste
• Cooking oil-2 tbsp

Method:

• Heat a pan, add cooking oil and let the oil heat.
• Add cumin seeds, green chilli, garlic and fry it for few seconds on medium flame.
• Add chopped onion, fry the onions till it turns little soft.
• Add turmeric powder, red chilli powder, cumin powder and cook it for a minute on medium flame.
• Add tomato and cook it for a minute, add soaked Bengal gram and mix it.
• Add chopped nenua (sponge gourd), mix it.
• Cover the pan and coot it on medium-high flame for 2-3 minutes.
• Simmer the flame, cover the pan and cook it for 5-7 minutes, keep stirring in between.
• Add little salt, garam masala powder and cover the pan and cook it for 2-3 more minutes on low flame.
• Turn off the flame, ready to serve with roti, paratha and puri.

Pan Roasted Chicken Recipe-Indian Chicken Starter Recipe-Chicken Roast without Oven

Ingredients:

• Chicken (washed)-500 gm(medium pcs)
• Coriander leaves-1/2 cup
• Mint leaves-1/2 cup
• Rice flour-1/2 cup
• Chopped onion-1
• Dry red chilli-4-5
• Black cardamom-1
• Cinnamon stick-1 inch
• Garlic cloves (peeled)-10 to 12
• Chopped ginger- 1 inch
• Turmeric powder-1/2 tsp
• Lemon juice-3 tsp
• Cooking oil-3 tbsp
• Salt to taste

Method:

• In a blending jar: Add black cardamom, cinnamon stick, garlic, ginger, onion,dry red chilli, coriander leaves and mint leaves.
• Add little water and blend it into thick smooth paste.
• Add the blended masala paste into the chicken and mix it.
• Add turmeric powder, lemon juice, rice flour and salt to taste and mix it properly.
• Keep it into the refrigerator for 2 hours.
• After 2 hours, take out the chicken from the refrigerator and mix it again.
• Heat a non-stick pan, add cooking oil and let the oil heat.
• Put the marinated chicken one by one into the pan, cook it for a minute on medium flame.
• Cover the pan and cook it for 3-4 minutes on low flame.
• Flip it carefully to cook it other side, cover the pan and cook it for 3-4 minutes on low flame.
• Flip it again, cover the pan and cook it for 2-3 minutes on medium flame.
• Turn off the flame, take out on the kitchen towel to absorb extra oil from it.
• Garnish with onion, lemon slice and sprinkle chat masala on it.
• Ready to serve as starter.

Traditional Raw Mango Pickle-Aam ka Achar

Ingredients:

• Raw mango(cut into slices)-1 kg
• Mustard seeds-1 tbsp
• Coriander seeds-1 tbsp
• Fenugreek seeds-2 tsp
• Cumin seeds-1 tbsp
• Ajwain (carom seeds)-1 tsp
• Mangrail(Kalonji/Nigella-1/2 tsp
• fennel seed(saunf)-1tbsp
• Turmeric powder-1 tsp
• Red chilli powder-1 tsp
• Mustard oil-3 tbsp
• Salt to taste

Method:

• Add 1/2 tsp turmeric powder and 1 tsp salt into the chopped mango.
• Mix it gently and keep it in the sunlight for 3-4 hours.
• Heat a thick bottom pan, add cumin seeds, coriander seeds, mustard seeds and fenugreek seeds.
• Roast it for a minute on low flame and turn off the flame(do not roast it for more than a minute).
• Allow the roasted spices to cool a little, grind it into powder.
• Heat the mustard oil in a pan, keep it aside  and allow it to cool down completely.
• Add the prepared masala powder into the dry mango and mix it properly.
• Add ajwain, mangrail, saunf, turmeric powder, red chilli powder and salt into the mango and mix it.
• Pour the mustard oil over it and mix it again.
• Mango Pickle is ready to serve.

Storing tip:

• Put the prepared pickle (achar) in a clean and dry glass container, cover it with cotton cloth.
• You may add mustard oil and keep it in the sunlight for 2-3 days for best result.