Shrimp Fry

Ingredients

Shrimp                          20 nos.

Ginger garlic paste     1tsp.

garam masala               1/2 tsp

pepper powder             1/2 tsp

Red chilli powder           1/2 tsp.

rice flour                        2tsp.

salt                                 as required

Oil                                 for frying

Procedure

• Clean the shrimp and marinate with  all the above ingredients for 15 minutes.
• Heat the oil in a pan.
• When the oil becomes very hot fry the shrimp (fry batch by batch that is 5 to 6 shrimp at a time).
• When it looks crispy like the one shown in photo its ready.
• Take the shrimp and keep it in  paper to remove extra oil.
• Similarly fry the other portions in the same oil.

BuzzNet Tags: Shrimp fry,Seafood

Shrimp in Tomato Gravy

Ingredients 

Shrimp                     20no.

Onion                      1 medium sized

Tomato                    1

Garam masala          1/2 tsp.

Coriander powder   1/2tsp.

Cumin powder          1/2tsp.

Red chilli powder     1tsp.

Ginger garlic paste  1tsp.

Oil                              3tsp.

salt                           as required

Procedure

• Clean the shrimp.
• Heat 3tsp. of oil in a wok.
• Put the sliced onions into the oil and saute till it becomes translusent.
• Add the ginger garlic paste and saute till the raw smell has gone.
• Add the tomato and cook till it becomes soft.
• Now add 1/2 tsp. of coriander powder, 1tsp. of red chilli powder, 1/2 tsp of cumin powder, 1/2 tsp of garam masala and the salt as per your taste and cook for 2 minutes.
• If it is too thick add some water.
• Add the cleaned shimp into this gravy and cook with the pan closed.
• It takes almost 10 minutes for the shrimp to cook.

Shrimp in Tomato Gravy goes well with chappati and rice…… Have a nice time with shrimp in tomato gravy………..

BuzzNet Tags: Shrimp in Tomato Gravy,Shrimp,Seafood

Chappathi

Ingridients

Whole wheat flour          1 cup

Luke warm water           1/2 cup

Salt                                   1/2tsp.

Oil                                    3tsp.

Procedure

• Mix 1 cup of wheat flour with 1/2 tsp of salt in a large bowl.
• Add 1/2 cup of water to the flour knead well until the dough becomes soft. Knead for atleast 5 minutes.
• Allow the dough to rest for 30 minutes.( Use this time for making side dish for chappathi).
• Don’t keep the dough open. Cover it with a damp cloth or place it in an air tight container. If it is kept open the dough may get dry.
• After 30 minutes make 10 to 11 balls with the dough.
• Press the balls with the roller to make chapathis. If it is sticky dust it with some flour.
• Heat a flat bottomed pan and  apply some oil to the pan.
• Note:If the pan is very hot the chappathi puffs up but be careful not to burn the chappathis. Once it puffs up reduce the flame.
• After putting chappathi on the pan wait for a while for the chappathi to puff up. If you immediately turn the chappthi it wont puff up.
• Once it puffs up turn the chappathi to cook the other side. (Try Try Try…. Experience makes things good

Always prepare chappathis just before having them. Don’t make long before having them.

The best side dishes are chicken curry, kadala curry, potato curry etc….. Whatever maybe my best combo with Chappathi is Tomato thokku. For a change yesterday we had this with Shrimp in Tomato Gravy…….

BuzzNet Tags: Chappathi,Chappati,Dinner recipes,Breakfast Recipes

Puffy and Tasty Pooris

Ingridients

Whole wheat flour                   1 cup

water                                       1/2 cup (use the same cup to measure flour and water)

salt                                           1/4 tsp

Oil                                             as required for frying  

Procedure

• In a lage bowl mix 1 cup of wheat flour with 1/4tsp. of salt.(I added turmeric powder too to get yellow color pooris)
• Add 1/2 cup of water knead well until the dough becomes soft. If its sticky add 1 tsp. of whole wheat flour and mix well.
• Knead well for atleast 10 minutes. It makes the dough very soft.
• Allow the dough to rest for 5 minutes.
• After 5 minutes make small balls.
• Press these balls to round shape.(shape of the pooris)
• In a shallow pan heat the oil required for frying pooris. If u make small poori, oil required is also less.
• To check if the oil is ready for making pooris put a small piece of dough into the oil. If it raises immediately, the oil is ready.
• Now put the shaped poori dough carefully into the oil. Press the pooris slightly with the spoon so that the poori puffs up.
• Turn the poori to cook the other side of it.
• Don’t fry the pooris for more than a minute. Once it starts changing color take it off from oil.
• Similarly fry all the shaped poori dough.

Serve hot with kadala curry or potato curry…

BuzzNet Tags: Poori,Puri,Breakfast recipes