Egg Puffs!!!

Hi guys!!!

With the easy availability of the ready-made pastry sheets here, I tend to prepare puffs frequently. No one can deny the fact that puffs are amazing with the evening tea. I have tried the usual versions of the puffs - the veg, egg and chicken. I have been wanting to try a jam and sweetened coconut filled version for a long time. Something close to the Danish pastries. Will try that soon and post it too :-)

Egg puffs has always been my favorite. Everytime I went out with my mom shopping we make sure that we get something to munch on around the tea time. It is either samosas or puffs. And when it is puffs I always settle for egg puffs. With the pastry sheet available ready the effort required to prepare puffs is minimal.

Now lets see the recipe.

Ingredients:
Makes 6 puffs

Pastry sheet - 1 rolled out
Eggs - 3 boiled
Onion - 1 big
Cumin seeds - 1 tsp
Curry leaves - a small bunch
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Chaat masala - 1 tsp
Amchur powder - 1/4 tsp
Salt - as per taste
Oil - 1 tbsp

Ingredients:

1. Boil the eggs and slice them in halves once ready. Roll out the pastry sheet and cut them in 6 portions.
2. Heat the oil and add the cumin seeds when hot. When they splutter add the chopped onion and curry leaves. Saute till the onions turn soft.
3. Add all the masala powders and salt and mix well till the raw smell leaves.
4. Finally add the halved boiled eggs and mix well to incorporate the masala.
5. Preheat the oven to 200C. Line a baking sheet with foil. Place the filling with the eggs placed on top of the onion mixture. Close the ends and seal well.
6. Bake for about 20-25 minutes in the preheated oven until the top turns golden brown.

Serve hot with tea/coffee!!!!

Malai Chicken Tikka!!!

Hi guys!!!

Malai Chicken Tikka was a dish I prepared way before I went on my vacation. Back then I was in a "Tandoori-spree". Yes, I had to prepare something tandoori-like atleast once a week. This tikka is prepared just like tandoori chicken the only difference being that we do not use any of the usual masala powders we use to prepare tandoori chicken. As the name suggests, the basic ingredient is cream. Please do not conclude that this tikka is a bland and dull-tasting one. On the contrary, it is prepared with green chillies for the the spicy-kick. This is the type of dish that you will try endless times after having tried it once. You can take my word for that!!!

I have used chicken leg quarters 'coz I had them at home. Boneless chicken chunks can also be used. Now lets see the recipe.

Ingredients:

Chicken Leg Quarters - 2 / Boneless chicken - 200 gms
Yogurt - 2 tbsp
Thick cream - 1/4 cup
Grated cheese - 2 tbsp
Ginger & garlic paste - 1 tsp
Minced green chillies - 2
Ground cardamom - 1 tsp
Ground nutmeg - 1/4 tsp
Garam masala - 1/2 tsp (optional)
Ground cumin - 1/4 tsp
Ground pepper - 1 tsp
Lemon juice - 1 tsp
Salt - as per taste
Olive oil - 1 tbsp

Procedure:

1. Prepare a marinade with yogurt, cream, cheese, ginger garlic & chillies paste, all the ground powders, salt and lemon juice.
2. Make a few incisions on the chicken pieces and rub the pieces in the marinade and leave it in the refrigerator for 4-6 hours.
3. When ready to cook, take the chicken and leave it on the counter for half an hour to ensure even cooking. Preheat the oven to 200C.
4. Line a roasting pan with aluminium foil and place the chicken pieces on them. Toss the pan in when the oven is ready.
5. Cook for 25-30 minutes till the top browns a little and turn off oven.

Serve hot with mint chutney, ketchup and a salad!!!

Chicken Cutlets!!!

Hi guys!!!

Cutlets have been a major part of my school days snack. Our school canteen always had hot cutlets that would vanish in a few minutes after the canteen is opened for the break time. I have always loved cutlets and have tried making them at home too. For a while, my husband was asking me to prepare chicken cutlets but I was unable to do it. Mainly coz I use up the chicken for some kind of curry and preparing cutlets never occurs as a first option in my mind. But coz of his constant request I made them finally. The work is simple and it can be a great snack for tea time.

Now lets see the recipe.

Ingredients:
Makes about 8 medium cutlets

To Marinate:
Boneless chicken - 200 gms
Salt - as per taste
Ground pepper - 1 tsp
Chilli powder - 1/2 tsp

Potatoes - 3 medium
Ginger & garlic paste - 1 tsp
Garam masala - 1 - 1 1/2 tsp
Ground pepper - 1 tsp
Salt - as per taste
Breadcrumbs - 1 tbsp + for coating before deep-frying
Egg - 1 (for coating before deep-frying)
Maida - 1/4 cup (for coating before deep-frying)
Oil - 2 tbsp + for frying

Procedure:

1. Boil and mash the potatoes. Do not run the potatoes under cold water immediately after boiling coz this makes them too soggy.
2. Marinate the chicken with the ingredients listed for marination and set it aside for about 30 minutes.
3. Heat the 2 tbsp of oil and cook the chicken pieces on medium flame. Remove from heat when they are fully cooked and shred them into tiny pieces.
4. Combine the cooked chicken with mashed potatoes. Add the ginger garlic paste, garam masala, ground pepper and salt. Knead well.
5. Finally add 1 tbsp of the breadcrumbs and separate the mixture into small balls. Flatten them as patties and keep it ready.
6. Heat the oil on medium flame. Dip each cutlet in beaten egg, followed by maida and breadcrumbs and slowly transfer them into the hot oil. Cook until golden brown on both sides.
7. Repeat for all the cutlets.

Serve hot with ketchup!!!

Masala Peanuts / Masala Kadalai - Microwave method!!!

Hi guys!!!

Coming up with tea-time snack ideas is a toughie.. I usually have my evening tea less than an hour before I go to the gym. Which means, I cannot have snacks that will fill me up. Most of the days, I just munch on a handful of nuts or have any fruit that is lying around. But weekends are the time when I like to make every meal special. Even the evening tea time snacks. Last weekend, I dozed off in the afternoon while watching TV and woke up when my biological alarm went off screaming for my evening tea. I had to make something quick to have along with tea so I decided to prepare masala peanuts for a snack.

Traditionally, this is prepared by deep frying the masala coated peanuts in oil. Just to avoid all that deep frying I resorted to the microwave method. This snack can be prepared in less than 10 minutes and every member of the household will love it!!

Now lets see the recipe.

Ingredients:

Raw peanuts - 1 cup
Besan / Chickpea flour - 1/2 cup
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Asafoetida / Hing - a pinch
Oil - 1 tbsp
Water - as required

Procedure:

1. Mix the flour, masala powders, salt and oil. Mix well till the flour mixture turns crumbly. Now sprinkle water little at a time till it reaches a thick sticky consistency.
2. Now toss in the peanuts and mix thoroughly till the batter coats the peanuts evenly.
3. Spread the peanuts now in a microwave safe plate and cook in high power for 5 minutes (varies depending on the make of the oven). Try to toss and flip over the peanuts once in between to ensure even cooking.
4. Store in an air-tight container. The peanuts are soft when hot but turns crisp when cooled down.

Serve with tea or a mid-day snack!!!

Homemade Mutton Soup!!!

Hi guys!!!

This mutton soup is actually a part of any chettinad dish you want to prepare with lamb meat. I am used to having this soup from my childhood days everytime my mom used to cook mutton at home. Whenever you wanna prepare a chettinad mutton dish, it is usual to cook the meat with some spices before cooking the actual dish. The stock that is left from this pressure cooking is this amazing soup. Just like any other chettinad soup this is very spicy too. You can use the bones if using in cooking in the soup coz they add extra flavor to the soup.

Now lets see the recipe.

Ingredients:

Lamb meat - 200 gms
Onion - 1
Tomato - 1
Green chillies - 1
Ginger - 1/2"
Garlic - 3 cloves
Turmeric powder - 1/4 tsp
Pepper powder - 1 tsp
Salt - as per taste

Procedure:

1. Clean and dice the meat into bite size pieces.
2. Add all the ingredients together to a pressure cooker and add about 3 cups of water. Pressure cook on high heat upto a whistle and then simmer for about 15 minutes.
3. When the pressure is off, add some chopped corriander leaves. Stir well and serve.

Note:
You can leave the bones if using in the soup. If using the cooked meat for other dishes just leave behind a few chunks in the soup.

Lamb Seekh Kabab!!!

Hi guys!!!

I have always been a fan of kababs. That always seemed like a perfect starter to me. For the first time I prepared kababs at home. I used minced lamb. The same recipe can be used when using minced chicken as well. My husband does not like lamb/mutton much. It is very difficult to get him to eat something that has mutton in it. On the other hand, I love mutton. Be it biryani or any other curry, I love to use mutton in it. But it has been almost a less frequented ingredient 'coz it seems like a truck-load of work to prepare a dish just for me. Anyways, now and then I try to prepare something in mutton and look like a sad puppy when we sit down to eat and succeed in getting him to eat it too :-)

The Seekh kabab is an easy to prepare starter dish. It can be a great appetizer when hosting parties or having friends over. Now lets see the recipe.

Ingredients:

Minced meat - 1/2 kg
Egg - 1
Onion - 1
Green chillies - 2
Ginger & garlic paste - 1 tsp
Gram flour (Besan) - 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Corriander powder - 1 tsp
Pepper powder - 1/2 tsp
Salt - 1 tsp
Lemon juice - 2 tsp

Procedure:

1. Mix all the ingredients and cover and refrigerate for an hour. This helps in binding so that the meat does not fall off the skewer.
2. Preheat oven to 220C.
3. Soak the bamboo skewers in water for about half hour. Now divide the meat mixture into equal sized balls.
4. Roll the balls around the skewer and stretch it out.
5. Cook this in the preheated oven for around 15 minutes or till the meat is thoroughly cooked.

Serve hot with mint chutney or just ketchup!!!!

Shredded Fish Stir-Fry / Meen Puttu!!!!

Hi guys!!!

This is one of my favorite dishes prepared with fish. In most South Indian non-veg restaurants this dish is prepared with Shark fish. Actually the dish is called Sura (Tamil name for Shark fish) Puttu!!! I love the Sura puttu from Ponnusamy hotel :-) My mom used to prepare this with Vaalameen (I dont know the English name). That fish has awful lot of bones and it takes forever to finish eating it. The fish kuzhambu prepared with Vaalameen is awesome. But I do not have the patience to sit and pick out the bones. So, my mom prepares this yummy puttu with it and makes my job (I mean eating!!) easier..

My husband loves fish. So, I had to prepare this dish to impress him right??!!! The first time I used Salmon. It did taste good but did not match the taste of my mom's preparation. So I started playing around with the type of fish I used to cook. Finally I landed on Cod fillets. They were amazing!!! The recipe is super simple and the dish is super delicious.

Now lets see the recipe.

Ingredients:

Cod fillets - 300 gms
Onion - 1 big
Green chillies - 2
Garlic - 3 cloves
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp + 1/2 tsp (for boiling the fish)
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Curry leaves - a bunch

Procedure:

1. Clean the fish fillets and cut them into a few pieces. Boil this in enough water along with 1/2 tsp turmeric powder and a pinch of salt. Let it boil till the fish is completely cooked.
2. Drain the water and shred the cooked fish and keep aside.
3. Now heat the oil in a kadai and add the mustard and cumin seeds. When they sizzle add the curry leaves. Give it a quick toss and add chopped onions, garlic and chillies.
4. Add all the masala powders, salt and the shredded fish and keep mixing till the masala is well absorbed by the fish bits. Cook for about 5 minutes and switch off heat.

Serve hot with rice and curry. This dish tastes best with fish kuzhambu!!!

Chettinad Chicken Soup / Chettinad Kozhi Rasam!!!

Hi guys!!!

The first thing that pops in my head about soups has nothing to do with the creamy variety that we all associate with soups these days. I remember my mom used to bring me and my sister a glass of hot soup when she is cooking mutton at home. It was more or less the meat stock flavored with salt and pepper and it used to taste really good. She also used to prepare them when anyone at home had cold and it worked like a charm. Also, when dad used to take us to Chettinad restaurants we rarely ordered soups. But when we did, we enjoy every single bit of it. The chettinad soups are unique and burst with flavor. I am an ardent fan of chettinad cooking mainly 'coz I love the spices that we use in them.

Recently, my husband and I have started a soup-only dinner plan. It all started with me arguing with him that it is really difficult to lose weight with just following diet and doing no workout at all. To prove me wrong, he started a very light dinner option and resorted soups. And the lazy person I am, hate to cook just for me so I decided to follow the same :-) Although we were sticking to the canned soups, I really wanted to try the chettinad chicken soup at home. And when I woke up with congestion in my head and blocked nose I thought it was time to scare the cold away with this spicy soup :-) My ears turned red when I was having the soup. But I am relieved of my cold!!!

Like I said, its a spicy soup and you can play around with the spices to alter that to suit your taste. Now lets see the recipe.

Ingredients:

To pressure cook:
Chicken pieces - 200 gms
(pieces with bones preferred)
Shallots / Pearl onions - 10
Tomato - 1
Ginger - 1/2 inch
Garlic - 3 or 4 cloves
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp
Water - 5 cups

To grind:
Peppercorns - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Corriander seeds - 1 tsp
Cinnamon - 1" stick
Dry red chillies - 3

To season:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch

Procedure:

1. Add all the ingredients under "to pressure cook" in a cooker and let it cook under pressure for 15 minutes.
2. Grind the ingredients listed "to grind" into a fine powder and keep aside.
3. When the pressure is released remove the weight and on low flame let the soup boil. Now add the ground masala powder and let it boil for another 5 minutes.
4. Prepare the tadka by adding the ingredients under "to season" to the heated oil. Pour this tadka to the boiling soup and switch off heat. Add corriander leaves when the soup is boiling. (I was out of corriander so omitted it).

Transfer to serving bowls and enjoy this STEAMING HOT soup!!!!!!

Tandoori Chicken!!!

Hi guys!!!

The very mention of Tandoori chicken reminds me of a small restaurant in Malad (Mumbai) where my dad took our entire family when they all came to set me up in an apartment when I joined work. He told us that was the best place for tandoori chicken. And yes he was right. Every single bit of it was delicious!!! I have had tandoori chicken in so many places and it has always been one of my favorites. This is one dish that cannot go wrong. Just clean the chicken and marinate it with the spices and grill/bake and just enjoy!!!

The best part of this recipe is it has very little or no oil at all. I just used about 1 tbsp of olive oil along with the marinade. The dish turned out perfect and my husband was so excited and has asked me to prepare this on a regular basis :-) Tandoori chicken is a healthy option when cooking chicken. A healthy option that is not tasteless and bland. It is loaded with spices and flavor-rich!!!!

I have used chicken thighs 'coz I feel that is the most apt portion of the chicken that suits the dish.Now lets see the recipe.

Ingredients:

Chicken thighs (Skinless) - 4
Curd - 1/4 cup
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp
Corriander powder - 1 tsp
Fennel powder - 1/2 tsp
Ginger & garlic paste - 1 tsp
Cayenne pepper sauce - 1/2 tsp
(Can use any hot sauce of your choice)
Pepper powder - 1/2 tsp
Salt - as per taste
Olive oil - 1 tbsp (optional)

Procedure:

1. Clean the chicken thighs and make incisions roughly all over the fleshy portion.
2. Prepare a marinade with all the other ingredients and rub the chicken pieces with it. Let the marinade sit in the refrigerator for atleast 8 hours. Overnight works best.
3. Take the chicken out of the fridge about 30 minutes before the cooking time to bring it to room temperature.
4. Preheat the oven to 200C and place the chicken pieces on a baking sheet lined with foil and pop it in when ready. Cook for 25-30 minutes until you see the top browning.

Serve hot with a simple Indian green salad or mint chutney!!!

Crab Cakes!!!

Hi guys!!!

I had crab cakes a few months ago in a restaurant for the first time. I should say, I kind of felt bad for not having tried it for so long. I mean, I love sea food but I have never really enjoyed crab when my mom used to cook them back home. The main reason being that I found it REEEEEEEALLY difficult to crack the shell and taste the very little meat present. The curry used to be too good but still I was not a great fan. But, when I found that people here cook dishes with just the meat and infact we find crab meat cleaned in the stores, I could not stop myself from trying the crab cakes at home.

I wanted to make the crab cakes quite like how it is prepared in restaurants here. And by that I mean, no Indian spices. This meat could be used to prepare cutlets just like we prepare fish cutlets with all our glorious spices. But I went for the authentic crab cakes recipe. And with the meat all cleaned and prepared, it is indeed a piece of cake to prepare these tummy-pleasing crab cakes.

Now lets see the recipe.

Ingredients:

Crab meat - 1/2 lb
Mayonnaise - 2 tbsp
Bread crumbs - 1/4 cup (approx.) + to dip before frying
Salt - 1 tsp
Pepper powder - 1 tsp
Green bell peppers - 1/4 cup chopped
Onion - 1/4 cup chopped
Oil - 1 tbsp + for frying

Procedure:

1. Heat the 1 tbsp oil and cook the onions and bell peppers till they turn soft.
2. Now add the crab meat and other ingredients to this and mix well. Add the bread crumbs gradually to get  the right consistency.
3. Divide the mixture into golf ball sized portions and flatten them into patties. Now keep the prepared patties in the refrigerator for an hour. This helps to set the patties well.
4. After an hour, heat the oil on medium flame and deep fry after dipping them in bread crumbs. Fry both sides till golden brown.

Serve hot with ketchup or mayonnaise!!!

Garlic Pull-Apart Rolls!!!

Hi guys!!!

I am a big fan of garlic breads. So is my husband. We like every version of it.. the native Italian thin flat version or the chunky version from any chain pizzeria.. When I came across the garlic pull-apart rolls recipe in Nag's space I knew I had to try it. Even if I could not succeed in achieving firm holding rolls, they turned out gorgeous and unbelievably yummy!!!

The recipe is simple and the rolls taste great with tea. This can also be used as an appetizer and is sure to win praises!!! Now lets see the recipe.


Ingredients:
Makes 8 rolls

All-purpose flour - 1.5 cups
Warm Water- 1/2 cup + 1 tbsp
Yeast - 1/2 tbsp
Salt - 1tsp
Sugar - 1 tbsp
Olive Oil - 1 tbsp + 1 tsp

For Garlic Spread:
Salted Butter - 6 tbsp
Garlic - 2 tbsp or 5 big cloves (Grated/Minced)
Chopped coriander leaves - 2 tbsp
Powdered pepper - 1 tsp

Procedure:

1. Add the sugar and yeast to the warm water and set aside for 10 mins or till it turns frothy. Once it is ready add it gradually to the flour and salt and knead into a smooth dough.
2. Add the oil and knead well. Keep this covered and let it rise for atleast an hour.
3. Meanwhile prepare the garlic spread. Mix all the ingredients together and keep it handy.
4. When the dough has risen, punch the air down and divide it into 2 equal parts.
5. Spread each into half an inch thick rectangle and spread the garlic spread and roll it from one end to other.
6. Cut this into 4 pieces. Repeat the same with the other part as well.
7. Preheat the oven to 180C and place all the prepared rolls in a greased pan and bake it for 25-30 minutes. Mine was ready exactly at 30 mins.

Serve hot with tea or an appetizer.

Note:
You can either egg wash or brush the rolls with milk to get an even golden brown on the outer sides. This is an optional step. I used to milk for my rolls.

Arbi Fry / Cheppankizhangu Varuval!!!

Hi guys!!!

This is one of my favorite sides for sambar rice apart from potato fry indeed. Just mix up a few spice powders and rub them on the arbi slices and fry them to get these crispy fried side dish. Right from the first time I prepared them, it has been a favorite to both of us and is a quite frequented dish too.

Now lets see the recipe.

Ingredients:

Arbi / Cheppankizhangu - 250 gms
Besan flour - 1/4 cup
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsp
Corriander powder - 1 tsp
Fennel powder - 1/2 tsp
Salt - 1 tsp
Oil - for frying

Procedure:

1. Boil water in a vessel and place the arbi roots in them. Just cook them till a knife inserted is able to make its way in. Do not overcook.
2. Drain the water and peel them and slice them in thin circles.
3. Mix all the ingredients and toss the arbi slices and mix well with your fingers. Do not add water.
4. Heat oil on medium high and fry all the slices till golden brown.

Serve with rice and dal or sambar.

Spicy Prawn Fry!!!

Hi guys!!!

Prawn is an all-time favorite to both me and Ganesh. I prepare prawns in some form once a week. I have long wanted to try a deep fried version of prawns and did so finally :-) Just toss in a few spice powders, mix well and fry.. Voila!!! A yummy and crispy prawn fry is ready.

Now lets see the recipe.

Ingredients:

King Prawns (cleaned and deveined) - 20
Besan powder - 2 tbsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 1/2 tsp
Corriander powder - 1 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Oil - for deep frying
Curry leaves - a bunch

Procedure:

1. Mix all the powders with salt and make a smooth paste by sprinkling some water. Add the prawns to this mixture and toss well till the masala coats thoroughly. Set this aside for atleast 1 hour.
2. Heat oil in a kadai on medium high flame. When the oil is heated add the prawns and fry on both sides till golden brown.
3. When done with all the prawns just fry the curry leaves in the same oil and use them to garnish the prawns.

Super simple prawn fry is ready. This is a great combination with rice and rasam/sambar. Even good to just munch on as a snack :-)

Fish Cutlet!!!!

Hi guys!!!!

Cutlets used to be a staple snack item in my school canteen. Also, every bakery back in my home town made delicious cutlets. I have always liked every version of the cutlets made. Especially, the ones that are sold by friends on our school mission sales day. Every kid in school had to sell some delicacy or set up some kind of stall and make money that would be contributed to the needy every year around Christmas. We used to have fun along with contributing to charity. Those were fun days......

Now coming back to the cutlets. Last week, I was browsing for recipe ideas with fish and it hit me that I had not tried non-vegetarian cutlets. So, with the usual doubts when cooking something for the first time I made up my mind to prepare fish cutlets. I tried them with Salmon and any hard fleshed fish would be ideal for this dish. The cutlets turned out really well and vanished from the plates in no time. Actually, we were watching The King's Speech on TV and the final speech was just about to start when I turned the stove off and set the plates on the table. And, before the speech was half way through I was cleaning up the empty plates :-) I guess that is enough stories and lets take a look at the recipe.

Ingredients:

Fish fillets (boneless) - 200 gms
Potato - 1 big
Onion - 1
Turmeric powder - 1 tsp
Garam masala - 2 tsp
Pepper powder - 1 tsp
Egg white - 1
Breadcrumbs - as required
Salt - as required
Oil - for deep frying

Procedure:

1. Pressure cook or microwave the potato and set aside to cool.
2. Boil the fish with enough water, salt and turmeric powder for about 5-7 minutes and turn off heat.
3. When the cooked fish has cooled, shred the fish into tiny chunks.
4. Mash the potatoes and keep it ready.
5. Mix the mashed potatoes, shredded fish, chopped onion, pepper powder, salt and garam masala and mix well.
6. Make tiny balls about the size of golf balls and press them into small patties.
7. Heat the oil on medium high.
8. Now, dip each cutlet in the egg white followed by patting it on breadcrumbs and finally add it in the oil.
9. Cook till golden brown and turn over and cook evenly. Repeat the same with all the cutlets in batches.

Serve with tomato ketchup. Makes a delicious evening snack.

Crispy Prawn Fry!!!

Hi guys!!!!

Yet another prawn recipe :-) This is a simple but delicious appetizer. Lets directly go to the recipe.

Ingredients:

King prawns(peeled and deveined) - 12 or 15
Egg - 1 beaten
All purpose flour - 2 tbsp
Chilli powder - 1 tsp
Salt - 1 tsp
Breadcrumbs - as required
Oil - as required for frying
For Marination:
Salt - 1/2 tsp
Black pepper powder - 1/2 tsp
Soy sauce - 1 tsp

Please ignore the quality of the picture 'coz I was so hungry and had no patience to take good pics :-)


Procedure:

1. Marinate the cleaned prawns with salt, pepper powder and soy sauce for atleast 30 mins.
2. Meanwhile mix the all purpose flour with chilli powder and salt and keep it in a dish. Take the beaten egg in a separate dish and set it next to the flour. Take breadcrumbs in a dish next to the egg.
3. After 30 mins, heat oil in a kadai on medium flame to fry the prawns.
4. Roll the prawn in the flour and shake the excess off. Next dip it in the egg and then roll it in the breadcrumbs. Press the breadcrumbs against the prawn and place it in the oil in the kadai. Repeat the same with all the prawns.

Crispy prawn fry is ready!!!!