Crispy Shrimp Fry | Prawns Fry | Kolambi Fry

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Shrimp might be favorite sea food of many people, especially the shrimp fry. This is one of the super favorite dish in my family.

Here is the Maharashtrian recipe for crispy and spicy Shrimp fry / Kolambi fry / prawns fry. Very quick and easy to make. Prepared by marinating shrimp in indian spices, then coat with rice flour and then shallow fried.

Then serve hot with lemon.

Let’s see the step by step recipe.

WATCH RECIPE VIDEO:

Preparation time Cook time Total time
10 minutes 6 minutes 16 minutes
  • Course: Appetizer
  • Yield: 2 servings
INGREDIENTS

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For Marinating Shrimp:

  • 1 cup Shrimp, cleaned
  • 1/8 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp salt
  • 2 tbsp fresh coriander, chopped
  • 1 tsp ginger garlic paste
  • 2 tsp lemon juice

For Shrimp Coating :

  • 1/2 cup rice flour
  • 1/8 tsp salt
  • 1/4 tsp red chili powder
  • 1/8 tsp turmeric powder
  • oil for shallow frying shrimp
METHODS:

  1. In a bowl mix together shrimp, red chili powder, turmeric powder, salt, lemon juice, ginger-garlic paste and chopped coriander.
  2. Set aside.
  3. Now make a coating mixture. Add rice flour, salt, red chili powder, turmeric powder.
  4. Coat the shrimp one by one. And put it on the plate.
  5. Heat the oil in a pan for shallow frying. Put the shrimp one by one on the pan using tongs.
  6. Shallow fry them medium to high heat.
  7. Shallow fry them until both sides turns golden brown and crispy.
  8. Transfer into the plate.
  9. Serve hot with lemon.
NOTES: 

  1. For coating shrimp semolina / sooji / rava can be used.
  2. If you want you can deep fry the shrimp.
  3. Instead of fresh coriander, coriander powder can be used.

 

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Dudhi Muthia | Steamed bottle gourd dumplings | Lauki Muthiya

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“Dudhi muthia” is nutritious breakfast dish from Gujarat in India. These steamed dumplings made up with the mixture of flours, bottle gourd and some spices. Then tempered with mustard seeds and sesame seeds.

It can be serve with tea as a snack or can be the light meal with chutney.

Let’s see the step by step recipe.

In a bowl add flours and some spices. Mix them together. Slide2

Then add bottle gourd, curd, soda, salt, coriander, lemon juice and other spices. Slide3

Make a dough. No need to add water while making dough, because bottle gourd itself it releases water.

Grease hands, pinch a small dough and make a cylindrical roll of a dough. Put it in a greased pan. Slide4

Prepare the steamer and steamed the rolls for 15-20 minutes or steam in a pressure cooker take 2-3 whistles. Cool completely and cut into slices. Slide5

Prepare tempering. Add oil, mustard seeds, curry leaves, sesame seeds. Let them crackle. Mix to coat well. Cover and simmer for 5 minutes. Garnish with coriander.titleServe with tea or chutney.

 WATCH RECIPE:

Preparation time Cook time Total time
15 minutes 25 minutes 40 minutes
  • Course: Snack
  • Yield: 4 servings
INGREDIENTS 

For Muthia:

  • 1/2 cup whole wheat flour
  • 1/4 cup gram flour / besan
  • 1/4 cup semolina / sooji / rava
  • 1 tsp sugar
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chili powder
  • 1/4 tsp cumin seeds / jeera
  • 1/4 tsp funnel seeds
  • pinch of asafoetida
  • pinch of baking soda
  • 1/4 tsp salt
  • 1 cup grated bottle gourd / dudhi / lauki, squeezed
  • 1 tbsp chopped coriander
  • 1 tsp lemon juice
  • 1 tbsp curd
  • 1 tsp ginger-green chili paste
  • 1-2 tsp cooking oil

For Tempering:

  • 1 tbsp cooking oil
  • 1/4 tsp mustard seeds
  • 1/2 tsp sesame seeds
  • 4-5 curry leaves
  • 2 tbsp chopped coriander for garnishing

 

 METHODS: 

For Dudhi Muthia:

  1. To make dough start with adding dry ingredients. Mix well.
  2. Then add grated and squeezed bottle gourd and other spices. Knead to a soft dough without adding water. If needed add bottle gourd water.
  3. Grease hands with oil and make 4 equal parts of dough. Shape into a cylindrical rolls. Put the rolls into the greased pan.
  4. Prepare the steamer and steam the rolls for 15-20 minutes or steam in a pressure cooker and take 2-3 whistles.
  5. Cool completely and make slices 1/2 inch thick.

For tempering:

  1. Heat the oil and add mustard seeds, curry leaves and sesame seeds.
  2. Add all the sliced muthia into the pan.
  3. Stir to coat well.
  4. Cover and simmer for 5 minutes.
  5. Turn off the heat and garnish with fresh coriander.
  6. Serve with tea or chutney. 

Chocolate Cupcakes with Strawberry Frosting

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These homemade Chocolate Cupcakes are super moist and fluffy. I frosted them with fruity and creamy strawberry frosting. This combination is perfectly delicious and looks very pretty.

These cupcakes are so fluffy and I never seen any crumb left inside the cupcakes. Creamy frosting is made up with the fresh strawberries, tastes super yummy.

WATCH RECIPE VIDEO:

Let’s see the step by step recipe.

Start by measuring dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. Mix them in a bowl. DSC_0077

Then in a separate bowl whisk together an egg, vanilla extract, white and brown sugar and oil. mixing wet ingredients

Mix dry and wet ingredients by adding buttermilk in it. mixing all ingredients

Line a pan with cupcake liners and fill them with batter, halfway or little more. But NOT FULL. I fill them 2/3 full. i15_use image

Bake them for 18 -20 minutes. I baked them for 18 minutes. DSC_0104

To make frosting blend some fresh strawberries. Transfer the puree on hot pan and stir often until reduced to half. Refrigerate to cool completely.New Phototastic Collage1

In a separate bowl add powdered sugar, some butter, vanilla extract, salt and strawberry puree. Mix them together. i27_use image

Decorate the cupcakes right before serving. img2 (2)

Also you can refer another recipe for cupcake  egg-less chocolate cupcakes

RECIPE:

Preparation time Cook time Total time
15 minutes 18-20 minutes 32-35 minutes
  • Course: Dessert
  • Yield: 6 cupcakes
INGREDIENTS

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For Cupcake:

  •        1/2 all-purpose flour / maida
  •        1/4 cup unsweetened cocoa powder
  •        1/2 tsp baking powder
  •        1/4 tsp baking soda
  •        1/8 tsp salt
  •        1 large egg, room temperature
  •        1/4 cup white sugar (50 gm)
  •        1/4 cup brown sugar (50 gm)
  •        1 and 1/2 tbsp vegetable oil
  •        1 tsp vanilla extract
  •        1/4 cup buttermilk

 

For Strawberry Frosting:

  •        6-7 fresh Strawberries
  •        2 tbsp unsalted butter, room temperature
  •        1 cup powdered sugar / confectioners sugar
  •        1/4 tsp vanilla extract
  •        Salt to taste

 

 

METHODS:

To make Cupcakes:

  1.     Preheat the oven to 350°F (177°C)
  2.     Line a pan with 6 cupcake liners.
  3.     In a big bowl first mix following dry ingredients all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt.
  4.     Set aside.
  5.     Then whisk wet ingredients – an egg, white sugar, brown sugar, oil and vanilla extract.
  6.     Pour this mixture into the dry ingredients.
  7.     Add 1/4 cup buttermilk and stir well.
  8.     Batter will be thin. Pour this batter into the 6 cupcake liners.
  9.     Bake in the oven at 350°F (177°C) for 18-20 minutes.

 

To make Strawberry Frosting:

  1.     In a blender add Strawberries and make a smooth puree.
  2.     Heat the pan on medium heat. Transfer strawberry puree into the pan.
  3.     Stirring often. Bring to a boil until puree reduced to a half.
  4.     Immediately transfer puree to another bowl and refrigerate to cool.
  5.     Now in a bowl add unsalted butter, powdered sugar, vanilla extract and salt. Mix well.
  6.     Finally add 1 tablespoon strawberry puree. Combine well.
  7.     Now decorate the cooled cupcakes with Strawberry frosting before serving only.
  8.     Garnish with slices of fresh strawberries.

  

NOTES:

  1.     Cupcakes without frosting can be stored at room temperature for 2-3 days, cover tightly.
  2.     Leftover frosting can be refrigerated for 2-3 days.

 

 

Coconut Chutney | Idli Dosa Chutney

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“Coconut Chutney” – very popular SOUTH INDIAN accompaniment with Idli and Dosa.

It can be prepared by different ways. This chutney mainly prepared with fresh coconut and spiced with green chilli and ginger along with fresh coriander and curry leaves to enhance the taste. Finally tempered with mustard seeds, cumin seeds, asafoetida and curry leaves. There are different ways of making coconut chutney and tempering.

WATCH RECIPE VIDEO:

 

Let’s see the step by step recipe:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth. DSC_0020

2. Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. IMG1 (2)

3. If seeds start fluttering pour the tempering over coconut chutney and mix. IMG2

Serve with Idli, Dosa or uttapa.

Coconut Chutney | Idli Dosa Chutney: 

Preparation time

Cook time Total time
8 minutes 2 minutes

10 minutes

Cuisine: Indian
Recipe Type: Chutney
Yield: 4 servings
INGREDIENTS

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For chutney:

1.    1 cup grated fresh coconut

2.    1 tbsp roasted gram dal / bhuna chana dal

3.    4-5 curry leaves

4.    1 inch ginger, cut into slices

5.    2 green chillies

6.    6-7 sprig fresh coriander

7.    Salt to taste

8.    1 cup water

 

For tempering:

1.    2 tsp oil

2.    1/2 tsp mustard seeds

3.    1/2 tsp cumin seeds

4.    1 pinch asafoetida

5.    4-5 curry leaves

 

METHODS:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth.

2.    Pour the paste into a bowl.

3.    Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. If seeds start fluttering pour the tempering over coconut chutney and mix.

4.    Serve with Idli, Dosa or uttapa.

 

NOTES:

1.    There are many different ways of preparing coconut chutney and tempering.

 

 

Instant Oats Dosa | Savory Oats Breakfast crepes

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Instant Oats dosa | Savory Oats Breakfast Crepe is very simple and delicious, high protein breakfast. Oats are nutrient-rich food. Sure it will be hearty addition to your breakfast.

These dosas is prepared by grinding Quick cooking oats to fine powder and then combined with whole wheat flour and curd. And spiced with green chillies, ginger and black pepper powder. Curd is used to enhance the flavor of the dosa.

Serve these Savory Instant Oats Dosa with coconut chutney or sambar or tomato chutney.

WATCH RECIPE VIDEO:

 

Preparation time

Cook time Total time
15 minutes 20

35 minutes

Course: Breakfast
Cuisine: Indian
Yield: 8-10 dosa
Recipe: Vegetarian

INGREDIENTS:

  • 3/4 cup instant oats
  • 1/4 cup whole wheat flour
  • 1/4 cup semolina / sooji
  • 1/4 cup curd / yogurt
  • 3 cup water
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 tsp black pepper powder
  • 3/4 tsp salt
  • 1/2 tsp cumin seeds
  • 2 green chillies, finely chopped
  • 1 tsp grated ginger
  • Oil for cooking dosa

 

 DIRECTIONS:

  1. First grind the quick cooking oats to fine powder.  collage1 (2)
  2. In a bowl mix together oats powder, whole wheat flour, semolina, curd and water.
  3. Set aside for 10 minutes.
  4. Then add onion, coriander, ginger, cumin seeds, black pepper powder, green chillies and salt to taste. Mix well.
  5. Check for the consistency of batter. It should have flowing consistency.
  6. Heat a non-stick pan / tawa. If pan is very hot then coat with oil. Spread the batter onto the hot pan. p3
  7. Sprinkle 1/2 tsp oil on top.
  8. Cook until bottom side of the dosa is golden and brown. Flip the dosa. p4
  9. Cook on the other side for 1/2 minutes.
  10. Coat pan with oil for each dosa.
  11. Serve with coconut chutney or sambar or tomato chutney. DSC_0170 (2)

Strawberry Oats Pancakes

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Today I am going to share with you fruitier and fluffier pancakes recipe. These pancakes are basically made up with oats, buttermilk and strawberries. Oats gives a pancake a wonderful texture. Strawberry makes them moist and juicy.

While serving can be topped with maple syrup, whipped cream or chocolate syrup. Yummy. .

WATCH QUICK RECIPE:

 

Preparation time Total time Course Yield
15 minutes 35 Breakfast 7-8 pancakes

INGREDIENTS 

  1. 1/2 cup instant oats
  2. 1/2 cup buttermilk
  3. 1/2 cup fresh strawberries, chopped
  4. 1/2 all-purpose flour / maida
  5. 1 tsp baking powder
  6. 1/4 tsp salt
  7. 1 egg
  8. 2 tbsp sugar
  9. 1 tsp vanilla extract
  10. 1 or 2 tbsp milk (add as required)
  11. 2 tbsp vegetable oil

 

DIRECTIONS:

  1. In a bowl mix together oats and buttermilk. Set aside for 10 minutes.
  2. In another bowl whisk an egg. Then add vegetable oil.
  3. Pour this mixture on soaked oats, add vanilla extract and combine well.
  4. In another bowl combine dry ingredients all-purpose flour, sugar, salt, baking powder.
  5. Add this dry mixture on oats and mix until incorporated.
  6. If batter is too thick then add 1 or 2 tbsp of milk.
  7. Then add chopped fresh strawberries in the batter. And mix in gently with strawberries.
  8. Heat a non-stick pan over medium heat.
  9. Once pan becomes hot, drop 1/4 cup of batter onto the hot pan.
  10. Cook about 1-2 minute until the edges look dry and bubbles begin to form OR cook until bottom looks brown and golden then flip the pancake.
  11. Cook on the other side about 1 to 2 minutes, until the other side is also golden-brown.
  12. Do it for all the pancakes.
  13. Serve with maple syrup, whipped cream or chocolate syrup.

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Notes:

  1. Tastes good if eaten fresh. Leftover pancakes can be keep in the fridge for 2 days. Before serving make it warm in the microwave about 30 seconds. The taste will not remain same as delicious as when they’re fresh but makes a nice snack.
  2. You can make a batter and store in the refrigerator for next day breakfast.

 

Tomato Cucumber Avocado Salad

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Classic salad with a light dressing. Addition of creamy avocado in common cucumber tomato salad makes it more satisfying. The lemon juice keeps the avocado from browning and makes salad flavorful when tossed with red onion and fresh coriander. Good side dish with lunch or dinner. Easy and delicious salad!!

WATCH RECIPE VIDEO:

 

Preparation time Total time Course Servings
10 minutes 10 minutes Salad 2

 

INGREDIENTS:

  1. 2 tomatoes, chopped
  2. 1 cucumber, diced
  3. 1 avocado, diced
  4. 1 small red onion, sliced
  5. 1/8 cup fresh coriander
  6. 1 tbsp lemon juice
  7. 1/8 tsp black pepper powder
  8. 1 tbsp extra virgin olive oil to drizzle
  9. 1/4 tsp Salt to taste

DIRECTIONS:

  1. In a big bowl add chopped tomatoes, diced cucumber, diced avocado, sliced red onion, fresh coriander and fresh lemon juice. Seasoned with black pepper powder and salt. Drizzle some extra virgin olive oil.
  2. Toss to combine well.
  3. Serve fresh.