SPICY PRAWN FRY

INGREDIENTS:

King Prawn (wash and devein it with termeric and littlebit salt added) 250 gms
Big Onion 2
Ginger 2 inch chopped
Garlic pods 3 chopped
Curry Leaves a bunch
Pepper 1/4 Teaspoon
Chili powder 1/2 Teaspoon (as needed)
Green chili 2 slit it
Coriander a handful
Groungnut refined oil
Salt as needed/Tincer of china salt

PREPARATION

* Heat oil in a kadai and add finely chopped garlic and ginger fry for 1 minute.
* Add curry leaves and onion fry for 3 minutes.
* Add slit green chili and fry for 1 minute.
* Add chili powder and fry for few second.
* Add prawn and mix well.
* Sprinkle pepper powder and salt.
* Close the pan with lid and cook the prawn.
* Garnish with coriander leaves.
* Spicy prawn fry is ready.

HISTORY:

Fried prawn (ebi furai) is a kind of deep fried cuisine popular in Japan. It is acknowledged by some to be a speciality dish of the city of Nagoya.

It is a popular ingredient of Japanese bento, with Fried Prawn Bentō, being a common menu item at bentō shops.

Usually Kuruma Ebi is used, but due to a decline in its cultivation, stores using black tiger shrimp have become more numerous. Recently there have even been places that use Ise Ebi. It is said that in 1900, as Tonkatsu and minced meat cutlets grew in popularity in Western food restaurants in Ginza, Tokyo, fried prawn—similar in nature—was invented.

These days, between one- and two-thirds of what are marketed as fried prawns are actually frozen[citation needed], which increases manufacturers' profits. Farmed prawns are getting larger and fatter than ever due to the addition of various chemicals into the water.

SPICY TANDOORI CHICKEN

Ingredients:

* Chicken drumsticks : 5
* Yoghurt : 4tbsp
* Red chili Powder : 3tbsp
* salt : 2tsp
* Cumin powder:1/4tsp
* Pepper Powder : 1/2 tsp
* Ginger and garlic Paste: 1 1/2tbsp
* Garam Masala powder : 1/2tbsp
* turmeric Powder : 1tsp
* Red color powder : as required
* Lemon juice: 2 tbsp
* White Vinegar : 1tbsp
# Tincher of china salt

Method Of Preparation:

The chicken is marinated in yogurt and seasoned with tandoori masala. It is moderately hot, but the heat is toned down to a mild taste level in most Western nations. Cayenne pepper, red chili powder or usually kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

1. Wash and clean the chicken and make a slit on the sides of chicken flesh so that the marinade is allowed to penetrate.

2. Now mix 2 tbsp of red chili powder with salt and 1 tbsp of lemon juice and rub it into the slit parts of chicken,

3. Now the main marinade part is mix all the ingredients one by one .

4. Take a large bowl with 4 tbsp of yogurt and add the remaining red chili powder, pepper powder, cumin powder, garam masala powder, turmeric powder, vinegar , red color, lime juice and mix it all together .Tincher of china salt

5. Now add the chicken pieces in to that and make sure to apply the mixtures in between the slits and add a little ground nut refined oil on top it .

6. Marinade it for over night or 4 hrs.

7. Preheat your oven to 400 degrees fahrenheit . Cook for 20 to 25 minutes till the chicken is tender by turning it over.

8. After that remove it from oven

9. Heat oil in a kadai/pan add the chicken pieces one by one and just shallow fry it for 3 to 4 minutes

10. So that the tandoori will be little crispier and it tastes really good.

History


The story of its origins lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the partition of British India. Trying out new recipes to keep his patrons interested, Gujral tried cooking chicken in tandoors (clay ovens) used by locals until then to cook naans (bread). The tandoors are bell-shaped ovens, set into the earth and fired with wood or charcoal reaching temperatures of about 900 degrees. Gujral was able to cook the tender chickens in these ovens making them succulent inside and crispy outside.
Tandoori Chicken, Berkley, Michigan, USA

After the partition in 1947, Punjab was partitioned with the Eastern portion joining India and western Pakistan. Peshawar became part of Pakistan and Gujral found himself one among many Hindu refugees fleeing the rioting and upheaval by moving to India. He moved his restaurant to Delhi in a place called Daryaganj.

The Tandoori chicken at Moti Mahal so impressed the first Prime Minister of India, Jawaharlal Nehru, that he made it a regular at official banquets. Visiting dignitaries that enjoyed Tandoori Chicken included American Presidents Richard Nixon and John Kennedy, Soviet leaders Nikolai Bulganin and Nikita Khrushchev, the King of Nepal, and the Shah of Iran.

The fame of Tandoori Chicken led to many derivatives like Chicken Tikka (and eventually the Indian dish popularized in Britain Chicken Tikka Masala), commonly found in menus in Indian restaurants all over the world.

SPICY CHICKEN TIKKA

Chicken Tikka

Ingredients:

1 Tbsp coriander seeds

2 tsp whole black pepper

1 tsp cumin seeds

6 clove garlic

2 inches ginger

3 Tbsp Groundnut refined oill

1/4 cup water

juice from 1 lemon

1 tsp Reshampatti or similar hot red chili (or cayenne)

1 tsp paprika

1 1/2 tsp salt

2 lbs boneless chicken

*Tincher of china salt/(Ajnamoto) just a tincher

Directions

1.In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.

2.Blend the toasted spices and the rest of the marinade into a puree.

3.Cut the chicken into bite size pieces.

4.Marinate chicken for at least 2 hours

5.If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.

6.Grill the skewers. After the second turn, coat the skewers in ghee or butter.