Prawns Tempura crispy prawns

Tempura is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques. 

Adding vegetables also to shrimp tempura turns an appetizer into a full meal. We like frying vegetables that take minimal prep work. Japanese chefs spend years learning how to create a light, crisp coating on these quick-fried fritters.

Ingredients for Prawns Tempura

For the marination

Prawns: 10

Lemon juice: 1/2pc

Black pepper powder: 2sps

Salt o taste

Oil for deep frying

For the Batter
All purpose flour 3/4thcup
Cornflour: 3tbsps
Ice cold water with ice: 1/2cup
Salt little 
Oregano: 1/2sp

Method for Prawns Tempura 

• Marinate: take cleaned prawns apply salt to taste & 1/2 lemon juice keep for 5 min
• Then squeeze out little extra juice then add black pepper powder keep aside for 5 min
• Mix together All purpose  flour & corn flour & oregano add little by little Ice cold water to form a thick batter leave for 2min
• Then add ice cubes 2-3to this & mix now the consistency should be flowing
• Heat oil to deep fry
• Squeze the Prawns remove excess water & dip the prawns one by one in this paste 
• Deep fry 2-3 prawns at a time till its crisp

Serve Crispy fried Prawns Tempura as starters 

Daal Paratha

Healthy wholesome Daal paratha is Indian bread in which lentil is mixed to make it more nutritious & healthy. This is the way we serve lentils to  fussy children by mixing them up in chapati or paratha.

Kids will eat this tasty breakfast without any complaints as every one loves Parathas

Ingredients for Daal Paratha

Whole wheat flour: 2 cups
Cooked lentils(Moong daal cooked): 1+1/2 cups
Red chili powder: 1 sp
Jeera(cumin) powder: 1 sp
Oil: 2-3 sps
Salt to taste
Ghee -3-4 sps

For the Dough of daal paratha

Take a big bowl add wheat flour & daal then add all the spices and salt
Add Oil & mix till daal combines then add little by little water to make a soft dough.
Let the dough rest for a while, then make thick parathas
Or you can a chapati apply ghee & make its layers roll out thick & make laccha paratha

On a Hot griddle put the paratha & cook for 2 min then turn and cook lastly add ghee
Soft & tasty nutritious Daal paratha is ready to serve
Kids will definetely finish their food on time as these hot hot parathas are soft and tasty

Mutton Chops

Mutton Chops prepared in semi gravy
Follow this simple recipe for Spicy Mutton chops

Ingredients
Mutton chops: 1/2 kg
Ghee :2-3 sps
Whole spices- cardamom cloves bay leaf
Onion: 1
Tomatoes: 2
Green chilies: 2
Ginger garlic paste: 1sp
Curd: 1cup
Saffron: 1pinch
Red Chilli powder: 1tsp
Turmeric: 1sp
Mutton masala: 1sp
Coriander leaves: 1/2 cup
Lemon juice: 1/2

Method to prepare
Marinate mutton chops with Redchilli powder & turmeric powder keep aside for half an hr
In a pressure cooker add oil & all spices fry a bit. Add marinated mutton chops & fry nicely
Add 1-2 cups water & pressure cook for 5-6 vissels. Remove the mutton chops & keep the stock.

In a pan add Ghee add Green chilies & Onion slices fry nicely. Add ginger garlic paste fry it
Add tomato's paste & fry well then add cooked mutton chops. Add mutton masala & salt add Curd & saffron mix and cook till gravy is thick
Then add mutton stock little mix well till its semi gravy
Garnish with coriander & lemon juice

Spicy Mutton chops is ready to serve 

Spicy Prawns Noodles Stir fry

Spicy Schezwan prawns Noodles using Hakka Noodles, try this tasty combination of fresh prawns and Noodles for lunch.

Ingredients 

Hakka egg Noodles: 1 packets
Water for boiling

Prawns/shrimps: 5-6
Capsicum julians: 2
Carrot Julians: 2
Spring onion: 1 bunch
Schezwan powder: 1tsp
Taste maker powder: 3sps
Redchili sause: 2 sp(add more according to your taste)
Soyasause: 1sp
Oil: 3-4sps

Method:

Place the Noodles in boiling water add salt & little oil & cook the Noodles(Refer the packet Instuctions of Noodles) dont overcook Hakka noodles are already cooked al-dente

Drain the noodles & keep them in Cold water until use, this way they wont turnout sticky
In a wok add Oil & heat it add capsicum & fry for a minute
Then add spring onions chopped(whites & bit of greens as well) &
Add Carrot fry for 2-3 min, then add the shrimps and mix well

Now add Redchili sauce, A bit of Soya sauce,& schezwan powder & mix well add taste maker powder(contains salt)mix little water & cook till the prawns are pink.

Add Cooked & drained noodles 
Spicy schezwan Prawns noodles are ready for lunch 

Creamy Vegetables Makhani

All the mixed vegies are cooked with tomatoes & spices, then mashed up to make a fondue style thick gravy to dip the bread. Cream is added to make this Makhani

For this spicy tangy fondue chopped onion is added for crunch & garnished with butter. This  is served with crispy fried Paav/ Bread, So enjoy this street food as breakfast or snacks

Ingredients Needed

Peas : 2cups
Mixed vegetables: 2 cups(Carrot, potato, beans)
Onion 2
Gingarlic paste: 1sp
Tomato 2-3,
Pavbhaji masala 1/2sp,
Redchili powder 1sp,
Turmeric : 1/2 sp
For garnishCoriender leaves : 4-5 sps
Onion chopped: 1/2
Butter: 1-2 sps
Lemon: 1/2
Cream: 2sps

Procedure is as follows:

In a pressure cooker
Add Oil & Add Onions chopped & fry till transparent then 
Add gingarlic paste, stir
Add Chopped tomatoes, add salt
Add pavbhaji masala, redchili powder
Add haldi & cook 2 min, add chopped veggies & peas
Mix well & then Add 1cup water & cook for 3 vissels......

Once cooled down open the cooker & mash everything & cook for 5-8 min till it thickenes
Add cream and mix

Vegetable makhani is ready Garnish with chopped onion & lemon juice, Serve with fried Paav( soft bun)

Milk Cake

Sweets for Diwali try this Milk Cake simple recipe creamy Milk solids

Ingredients 
Milk: 1+1/2 ltrs
Sugar: 1+1/4th cup
Ghee to grease
Lemon juice: 2sps

Procedure is as follows 
First use 1ltr milk boil it nicely & then add half spoon lemon juice to curdle it
Again boil nicely if it doesn't split use some more lemon juice 
Once the split milk is boiled switch off and drain
Then wash this Chenna & let it drain off for 1/2 an hour

In a deep Pan add 1/2 ltr milk
Boil it and reduce it to 1/2
Then you will get condensed milk like texture 
Boil it some more stirring it and scraping from sides
Then add lemon juice 1/2sp
And keep mixing add the prepared chenna
Add sugar and cook till it thickens for about 5-6 min
Switch off and let it cool for a minute

Then transfer to greased(with ghee) dish
and let it cool down then cut to pieces 

Enjoy creamy Milk cake

Curry leaves Chicken Gravy

Curry leaves chicken Gravy served with Indian soft bread try this combination. flavorful curry leaves gravy goes well with Rice or Roti

Chicken is cooked in Onion & Tomato gravy which is flavored with curry leaves try this recipe

Ingredients
Chicken : 500grms
Onion: 2
Tomatoes: 2
Ginger garlic paste: 1sp
Curry leaves: 10-12
Green chilies: 3-4
Poppy seeds: 2sps
Coconut grated: 1/2 cup
Coriander leaves: 1/2 cup
Chicken masala: 2sps
Oil: 4-5sps

Procedure to follow

Wash the chicken thoroughly and keep ready

In a pan add little oil then add 1 onion julian & fry nicely
Add Green chilies & coriander leaves fry for some time
Then add 1 Tomato chopped & poppy seeds and fry it for 2 min
Switch off the flame and let it cool down
Then add all this to a blender jar along with coconut & 1/2 cup water
Blend to a fine paste

In a Deep dish or Kadai add rest of the oil add curry leaves and Rest of the Onion julians
Fry this till changes colour, then add ginger garlic paste & chicken and fry it for 5 min
Add rest of the chopped tomatoes add salt & cook till tomatoes are mushy
Add chicken masala powder and mix well.
Once chicken is cooked half way add the Grounded paste
and cook it with lid for sometime
Then add water to adjust gravy. cook till chicken falls apart from bone

Spicy & flavorful chicken curry leaves is ready to serve