Sunday, 20 July 2014

'Prawn Koliwada' - A Mumbai Street seafood



"Prawn Koliwada", is a lovely prawn starter very famous in Mumbai.
During my childhood I used to love these made by my grand aunt but over the years I almost forgot about them.
Recently I went to this sea food restaurant in Bangalore which is a very famous Mumbai sea food restaurant chain. And there we ordered the day's special "Prawn Koliwada"
While eating these yummy prawns I was reminded of my childhood mumbai holidays....the way me and my dad used to gorge on these lovely prawns...is a memory i will cherish for a lifetime...
Back home after this dinner, I was going thru my granny's hand written cookbook once again, finally found this lovely recipe...
I know its been a while since I posted any dish, but the last month has really been hectic...office work, house work, exams, festivals, parties....

Am sure you will forget my long absence once you cook and eat this one...so here goes....

Saturday, 19 July 2014

Chicken Butter Fry


My very own creation is this Chicken Butter fry.
Inspired by my Butter chicken recipe, this one will surely make you drooling for more....

Serves 4
Ingredients:
Chicken drumsticks - 1/2 kg
For marination:
Curds - 6 tbsp
Ginger garlic paste - 2 tsp
Salt - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Dry mango powder or Amchoor - 1 tsp ( Optional)

Ginger garlic paste - 2 tbsp
Tomato puree - 2 tbsp
Cashewnut paste - 2 tbsp ( make paste my soaking 10 cashewnuts in warm water for 15 minutes, then blending to a paste in a mixer)
Garam masala - 1/4 tsp
Sugar - 1/4 tsp
Salt - to taste
For frying:
Butter - 2 tbsp
Oil - 2 tbsp
Cream - 4 tbsp

Method:
Preparing the chicken:
Mix all the ingredients under "for marination" , and apply to the chicken pieces and allow to sit in the refrigerator for 2 hours.


Frying the chicken:
Take a heavy bottomed pan, keep on medium heat, add the butter, oil and cream and fry the marinated chicken legs till done. Make sure all the marination is also added to the pan, and chicken is fried until all the marination evaporates and sticks to the chicken.
If you have tandoor or barbeque, you could fry the chicken drumsticks in the tandoor or barbeque.

Serve hot with onion rings garnish with mint leaves.


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