Friday, 29 November 2013

Fried Sesame Prawns(My Guest Post-Usha Rani)

I am so happy to invite my co-blogger Usha Rani (, guest in my blog.There are lots of bloggers who does excel in Cooking. I admire all of them who take up interest and share their recipes with us. Anyways I am very much thankful to you.Usha Rani too is a lovely blogger to me. Such a lovely friend who shares and if I have any doubts, she gives a clear explanation. She too managing everything with two little kids and a good photographer. All comes out when they are inspired and passionate in cooking. I say you too All the best for the forthcoming up recipes.

Here She (Usha Rani) goes…..

It`s Friday. So, another guest post of mine in co-blog. Today. Iam sharing a hot n spicy recipe in a sweet person cute blog.She is Shobana who shares recipes in Shoba’s Delight..a lovely wife, DIL and proud mother of two little kids. Recently she started food blog and moving very friendly with co-bloggers. Even I met her through FB and every time she chats with love and fun. I love her recipes and admires on her innovative recipes like Basil paratha, Yam vada.Such a creative lady she is!!!When I asked about my guest post party, without asking any doubts she agreed and said friendship means helping each other. Very touching words dear. She is a pure non vegetarian. So, I thought to share this spicy and crunchy prawn’s recipe in her blog. Thank you so much dear.Wish you very all the best for you and to your blog..

Summary Description

This is a different recipe to your regular deep frying prawns or prawns 65.I love to experiment with foods.Thats y played with it. Dry roast the sesame seeds before getting into process. Never imagined how the outcome will be but to my surprise my hubby liked it very much. Except the spice level. Here I got a compliment from both of them(Hubby and Mahadev)Try this next time when you have prawns in fridge.With sesame seeds will be amazing.


Category-prawns/deep fried non vegetarians/sea foods

Preparation time-20 mins

Cooking time-30 mins


Deveined cleaned shrimps(prawns)-15(med size)

To Marinate

Salt                              - to taste

Corn flour                    -2-3 tbsps.

Lemon juice                -1 tsp.

Soya sauce                  -1 tsp.(optional)

Ginger garlic paste     - 1 tsp.

Red chili powder        -1 tsp.

Coriander powder      - tsp.

Cumin powder             - 1/4 tsp.

 Egg Batter

Egg                                     - 1 big

Baking powder               -2 pinches (optional)

Toasted sesame seeds -1/8 cup (I used)

Salt                                       - small pinch

Black pepper powder    -1/4 tsp. (optional)


1. Take prawns in a colander and wash them twice/thrice. Leave it aside.Mix all the ingredients which mentioned under the category “To marinate”. Dip the prawns in this batter and mix well to coat the spices. Keep aside at least  for 20-30 minutes In another wide bowl mix EGG BATTER ingredients using fork for a good mix.Leave both the batters to set for ½ an hour.After ½ hour heat oil in a deep bottomed pan and then arrange kitchen tissue paper in a plate for placing the deep fried sesame prawns.unnamed[1]2. In deep frying oil, drop the prawns one by one which is dipped in egg batter consistency.Repeat the same process for the remaining prawns. Deep fry in batches. Around in 2 batches you can complete...Don’t crowd the pan with lots of prawns. It’s difficult to fry them. All frying portions can be done in medium flame.unnamed[2]3. Once the prawns are fried, place it in the tissue paper which we have already set aside. Your sesame prawns are ready to serve/taste.

4. Finally serve with ketchup n lemon wedge. Along with this I sliced some carrots and cucumber. So, that was the dinner.

MAHA’S Notes

1. Without sesame also you can go with the recipe. You can assume the name as prawns pakoda or prawns -65If you are adding pepper powder in egg batter, then add less red chili powder during Mari nation.

2. Be careful while adding corn flour.Don`t deep fry prawns for a long time because it is soft in nature.Addition of Soya sauce gives a kick to this prawn recipe



Wednesday, 27 November 2013

Lauki (Sorakkai) Juice

Lauki or Sorakkai is one of the healthy vegetable in nature and helps to reduce stomach problems. Also bottle gourd juice  is a healthy replacement of unhealthy high calorie snacks in afternoon. Bottle gourd is full of water content and cooling properties A glass of bottle gourd juice with a pinch of salt quenches the thirst.IMG_20131128_071435

Prep time: 20 mins            |Serves: 2
Cuisine :Indian

1 no (medium)
Amla sliced
1 or 2 no’s
Ginger chopped
Fresh mint leaves
Lemon juice
2 tbsp.
To taste
Cumin powder
2 tsp.
Black salt
To taste
White pepper
1 tsp.
Sweet corn water(Optional)
1 cup
1 cup
1. I suggest not to mix bottle gourd juice with any other vegetable juice. (My nutrition specialist advice)l1 2. To prepare a healthy bottle gourd juice, take a fresh bottle gourd, and taste a slice to ensure it is not bitter. Chop into small pieces along with the skin.Slice amla into pieces.Chop ginger and mint leaves. l2 3. Combine all powders and salt in a bowl. Set everything before you are into process.Now put them into the juicer or our normal blender with a cup of water and sweet corn water for 2-3 minutes. You can also strain the juice and can also add a pinch of salt or pepper to enhance the taste.
4. Now squeeze some amount of lemon juice in the strained sorakkai or lauki juice.Strain (optional) into individual glasses and serve chilled. IMG_20131128_071256 Notes
Lauki Juice as it is or dilute it with water for a nutritious drink.

Monday, 25 November 2013

Navaratna Paniyaram

A healthy quick breakfast dish or evening snack made using idly batter readily available in the fridge or just like that with the dals. I had this Navaratna paniyaram in my friend's place. It is simple and easy to make if we have some variety dals and paniyaram pan. My kids love this paniyaram and my son even adds saying it tastes like vada, which is one of his favorites.


Lentils/beans are important part of diet in India. Be it plain rasam, sambar or dal lentils/beans are the main ingredients. I try to include lentils as much as possible as they are not only nutritious but also taste good. I know paniyaram Tastes well But here I am posting a recipe where I have used 9 different lentils/beans, so the name Navaratna paniyaram. The recipe source is of course my mother. Serve hot or warm. It goes well even as a side dish with rice and curry.


Prep time:20 mins      |Cook time:30 mins
Cuisine :South Indian ,Tamil Nadu recipes
White Channa Dal
2 tbsp
Black channa dal
2 tbsp
White Karamani
1 tbsp
2 tbsp.
3 tbsp.
White Peas
1/3  cup
Green Peas
¼ cup
Horse gram( kollu)
2 tbsp
Green gram
3 tbsp
To taste
Fennel seeds
¼ tsp.
Green chillies
4 no’s
Grated ginger
Idly batter(optional)
 ½ cup
To temper
As needed
Mustard seeds
¼ tsp.
Split urad dal
½ tsp.
Chopped Onion
2 no’s
¼ tsp.
Curry leaves
Few sprigs
Coriander leaves
Few sprigs
1. Soak the beans in water overnight or for 6 hours min.The next day, they would have swollen and doubled in volume. Pressure cook the beans with some salt with some amount of  water for 2 to3 whistles until cooked but not mushy. navartna1-0012. In a pan heat the oil, add the mustard seeds, urad dhal and curry leaves. Allow it to crackle. Add the chopped onions and sauté until onions are tender. Now add the omam and give a quick stir.nav2-0013. Now add some chopped cilantro or coriander leaves .Switch off the flame.Add it to the Navaratna Idly batter. Sprinkle a pinch of asafetida and mix the batter well. Can add little water if the batter is too thick. But don't bring it to dosa batter Consistency.nav34. Heat the Paniyaram pan and sprinkle oil/ghee in the holes. Then pour a spoonful of batter in each hole. (Fill only 3/4th of the hole).Cook for 2-3 minutes, until batter begins to puff up and set on the underside turning golden brown.5nav4-0015. Next using a wooden skewer flip the paniyaram over so that the browned underside side is uppermost and uncooked top side is underneath. Cook this side till golden brown too.nav6-001 6. Paniyarams are ready when a skewer poked in the middle comes out clean and they are puffed up golden brown and spongy.
IMG_20131125_182438-0017. Serve it with hot sambar or coconut Chutney
Adding grated carrot, chopped spinach or grated cabbage makes the paniyarams nutritious. The amount of each bean is completely personal preference. Beans usually cause flatulence. So don’t skip the ginger and omam for digestion.
Linking this to the event "Eat Vegetables Stay Healthy" sponsored by Just Eat.

Friday, 22 November 2013

Stuffed Omelette

Eggs are the perfect choice for breakfast. The protein in eggs provides steady and sustained energy that starts your day off right. Eggs' nutrients can help you with weight management, muscle strength, eye health, brain function and having a healthy pregnancy. The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a range of 18 vitamins and minerals. They're also hugely versatile. It has unsaturated fats and antioxidants.IMG_20131122_081451
Keep eggs away from strong-smelling foods as they can become tainted. To maintain freshness it is better to store eggs in the fridge as they will last longer. Whole eggs will last for around 3 weeks after laying if kept in the fridge in their box or in a separate covered compartment. You can store whites for up to 3 weeks. Yolks will last up to 3 days, these should also be covered properly. Both whites and yolks can be frozen for up to 3 months.
Prep time:15 mins  |Cook time:20 mins   |Serves:3
Cuisine: Indian
 For the omlette
3 nos
White pepper powder
¼ tsp.
As required
2 tbsp.
For frying
  For the filling
Grated carrots
¼ cup or ½ cup
Shredded cabbage
¼ cup
Finely chopped onions
2 tbsp.
Sliced capsicum
1 tbsp.
Ginger garlic paste
2 tsp.
White pepper powder
1 tsp.
To taste
Red chilli sauce
½ tsp.
Grated Brocolli
½ cup
Sprouted green gram
 ¼ cup
For the filling
1. Heat oil in a pan and fry onions with ginger garlic paste.Keep stirring till the raw smell goes off.Stuffed1 2.Now add carrot, cabbage,capsicum and stir till the veggies are mixed and cooked properly.stuff23.Sprinkle salt, white pepper powder, red chilli sauce, mix well. Transfer the filling from pan to a vessel.
For omelettes
1. Beat eggs with water, salt and pepper.Divide the mixture into two equal parts.Heat oil in a tawa and prepare omelette’s separately.stuff5 2. Put a little of the filling slightly away from the center of each omelet. IMG_20131122_080745 3. Fold over to resemble half-moon and press down with ladle.
Serve with a variety of sauces like tomato sauce and chilli sauce.


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