Monday, November 29, 2010

SHRIMP SPECIAL (dedicated to Solme Shetty)

·         10-15  medium size Prawns
·         4 tbsp  Mayonnaise
·         1 bunch Spring onion
·         2 tsp  Pepper powder
·         Salt to taste

·         Boil prawns adding little salt to it, strain and keep aside
·         Mix mayonnaise with chopped spri ng onion & pepper and finally add prawns
·         Serve cold


·         1 kg Prawns
·         2 tsp Worcestershire  sauce
·         1/2tsp Turmeric powder
·         2tbs Vinegar
·         3 tsp  Pepper powder
·         2 Egg white (beat egg white)
·         Salt to taste
·         1 cup fine Ground nut powder

·         Clean prawns and put it in a strainer to remove excess water
·         Add salt to it
·         Marinate prawns in Worcestershire sauce, vinegar, pepper powder and egg whites
·         Dip the prawns in groundnut powder
·         Thread the prawns in a skewer (5’’ 8’’length)
·         Deep fry prawns to a crispy golden brown
·         Garnish with spring onions, if required

SHRIMP KEBABS stuffed with Green Chutney

·         1 kg medium size Prawns
·         2 Eggs
·         Turmeric powder
·         Salt to taste
·         Oil for frying
·         Clean the prawns and put it in a strainer to squeeze the water from the prawns
·         Rub with a big pinch of salt and turmeric powder
·         The paste should be very dry  (don’t add water while grinding)
·         Grind to a paste and keep aside
·        Prepare the green chutney
·         Make a ball of prawn mix and fill the green chutney inside the prawn paste
·         Cover it neatly, so chutney does not come out of the surface
·         Take a deep pan filled with oil  
·         Dip the kebabs in the whipped egg
·         Fry till golden brown

INGREDIENTS for Green Chutney
·         1 bunch of Mint and Coriander leaves
·         2  inches Ginger
·         8  flakes of Garlic
·         8  green Chilies
·         little  Tamarind
·         Salt to taste

METHOD for Green Chutney
·         Grind all the ingredients together


·          1kg Prawns
·         1 tsp Turmeric powder
·         ½ tsp Mustard seeds
·         1 large Onion
·         12 Red chilies
·         5- 6 Garlic flakes
·         1 tsp Cumin powder
·         ½ cup Oil
·         ½ cup Vinegar
·         ½ tsp Sugar

·         Grind  onions, chilies , garlic, cumin and mustard with vinegar ( ¼ cup)
·         Heat oil in a pan and fry the ground masala in a low fire, till the oil leaves the  masala
·         Put prawns and the left over vinegar, add salt to taste and sugar
·         Cook in a very low flame, until the prawns is cooked.
·         Serve hot with bread or rice

·         ½  kg Prawns
·         1 inches piece Ginger
·         4 cloves of Garlic
·         2 Cloves
·         1 Onion chopped
·         2 tsp  Tomato puree
·         4 Green Chilies (slit lengthwise)
·         2 tsp Red chilly powder (optional)
·         3  tbsp Oil
·         1cup thick Coconut milk
·         Coriander leaves (chopped)
·         ¼ tsp Turmeric powder
·         Salt to taste

·         Clean the prawns
·         Rub turmeric powder and salt
·         Marinate with ground ginger, garlic (freshly grounded ginger-garlic paste) and red chilly powder
·         Heat oil, put chopped onions and  fry the onion until it turns transparent
·         Fry  slit green chilies
·         Add the tomato puree
·         Finally add marinated prawns
·         Let it blend with prawns in a low fame, cook till the prawns are done
·         Pour coconut milk and let it boil for sometime
·         Sprinkle with coriander leaves
·         Serve with rice


·         1 kg big size Prawns
·         2 cups Basmati rice
·         3 big Onions
·         2 inch piece Ginger
·         7-8 Green chilies
·         1 tbs Coriander seed
·         8 Pepper corns
·         2 tsp  Cumin seed  (jeera)
·         5-6 flakes of Garlic
·         3 big Onions
·         3 Cloves
·         2 pieces  Cinnamon
·         2 green Cardamom
·         ½ cup thick Curds
·         8- 10 Almonds

·         Grind to a fine paste of ginger, chili, coriander seeds, pepper, garlic and one onion
·         Slice 2 onions thinly and fry into a golden brown to garnish (keep aside)
·         Wash and drain the rice and soak enough water to soak for 2 hours (the rice becomes double the size)
·         Drain the rice and keep aside
·         Shell out, clean  and wash the prawns and rub in ½ tsp salt and turmeric powder
·         Take a  thick bottom vessel, put ghee and add the cinnamon, cloves and green cardamom  and fry for a minute
·         Put chopped onions and fry till it is transparent
·         Add grounded  masala  fry for a minute
·         Finally add  the rice and prawns fry a little lightly without breaking the rice
·         Put salt and cover the lid let it cook till  the rice is half done  (approximately with 2 cups of boiling water)
·         When it is half done, add the thick paste of almonds with curds. stir lightly
·         Pour 2tbs of ghee and cover the lid
·          Seal the edges and put it in an oven till the edges are baked
·         Garnish with fried onions and dry grapes
·         Serve hot  with raita



  1. Dear aunty , loved de recipes and looks yummy .. and love ur blog too .. its nice to see such lovely prawn recipes .. thank u once again for dedicatin de recipes for me .. it means a lot .. gud job aunty ..

  2. Usha, You are have got a great cooking skills, also you have a bundle of skills, I love your blog...I will keep checking that I too can improve my cooking....

  3. Thanks Solme n Joyce...
    Joyce ur encouraging words really means a lot to me especially from my schoolmate..luv u:)