Grilled Prawn with grapes & Honey Sauce

Grilled Prawn with grapes & Honey Sauce is a delicious starter and I myself tried it home, its really awesome and as I'll prepared today for all of you I am sure even you all will love it, so do try at home and let me know your comments 

Ingredients:

• Prawns: 500 gms
• Black grapes: 15
• Red grapes: 15
• Green grapes: 15
• Vinegar: 1/2 cup
• Red chilli flakes: 3 tsp
• Honey: 1 cup
• Oil to grease: 4 tbsp
• Salt to taste

Method:

Remove shells, wash & clean the prawns

Skew the prawns alongwith grapes in the skewer in the way like firstly a black grape

then a prawn again a red grape and finally a green grape

Place all the prawns and grapes in this order in the skewer and then brush oil & salt on them and place in the grill

Turn the skewers so that both sides get cooked

For the sauce heat honey in a pan, add salt, vinegar, red chillies and mix well and keep aside

Now when the prawns are grilled place them on the serving dish and pour the honey sauce on top

Finally serve hot your Grilled Prawn with Grapes & Honey Sauce

Stuffed Capsicum

Stuffed Capsicum is a baked starter dish prepared with capsicum as the main ingredient and paneer or cottage cheese with potatoes for the stuffing inside the capsicums. This can be prepared with any coloured capsicums

Ingredients:

Capsicum:	10
Oil:	5 tbsp
Salt:	to taste
Chopped Ginger:	2 inch piece
Chopped Garlic:	4 clove
Chopped Green chillies:	5
Chopped Onions:	2
Chopped Carrot:	2
Red chilli powder:	1 1/2 tsp
Chopped Cashewnuts:	8
Grated Boiled Potatoes:	2
Grated Cottage cheese:	500 gm
Chaat masala:	2 tsp
Chopped Raisins:	1 tbsp

                              

Method:

Cut the top of the capsicums & scoop out all the seeds from inside

Rub oil and salt inside & outside of the capsicums & set aside for 15min

Heat oil in a pan, add onion, ginger, garic, green chillies and mix them together well

Add grated carrots, chilli powder, grated potato & cheese and mix well with rest of the spices

Preheat oven at 180'C and put this potato cheese stuffing in each capsicum and place them on a greased baking tray and bake for 15 - 20 min

Once the capsicums are done serve hot with salad & ketchup

Crispy Baby Corn Fingers

Baby Corn fingers is a very crispy starter served with sauce which is very delicious and loved by people of all ages

Ingredients as a Whole:

Baby Corns - 30

Ginger Paste - 3tsp

Garlic Paste - 3tsp

Red Chilli Powder - 1tsp

Salt to taste

Chat Masala to taste

Oil for Frying

Ingredients for Batter:

Flour - 4tbsp

Cornflour - 4tbsp

Chopped Parsley - 2tsp

Red Chilli Powder - 1tsp

Salt to Taste

Ingredients for Tango Chutney:

Oil	- 2 tbsp
Chopped Garlic	- 15
Tomato puree	- 12 tbsp
Tomato ketchup	- 4 tbsp
Vinegar	- 2 tsp
Red chilli powder	- 2 tsp
Salt	to taste

Method For Crispy Baby Corn Fingers:

Marinate baby corns with ginger paste, garlic paste, chilli powder, salt & chaat masala and keep aside for half an hour

Now for the batter mix flour, cornflour, parsley, chilli powder and salt with sufficient water to form a thick batter for the snacks

Then for the sauce heat oil in a pan add garlic, when garlic turns little brownish add tomato puree, tomato ketchup, vinegar, red chilli powder, salt and mix well to form the sauce. Once the sauce is ready keep aside

Now dip the marinated baby corns in the batter and deep fry in oil

Serve Hot Crispy Baby Corn Fingers with the Tango Chutney

Sambar Dal with Coconut Chutney

Sambar Dal is one of the most important dish of South Indian Cuisine. It is accompanied by Dosa, Masala Vada, Idli or any other main meal they have. Sambar is a combination of dal & vegetables rich in protein

Ingredients For Sambar Dal:

• Red Lentils (Toor Dal) - 2 Cups
• Tamarind - 1 pc
• Onion (Medium Sized) - 2
• Tomato (Medium Sized) - 2
• Curry Leaves - 8-10
• Roasted Red Chillies - 5-6
• Mustard Seeds - 1 tsp
• Hing (Asafoetida) - 1tsp
• Fenugreek Seeds - 1 tsp
• Chopped Coriander Leaves - 1/2 cup
• Sambar Powder (Easily available in market) - 3 tbsp
• Chopped Green Vegetable (Like Beans, Carrot, Capsicum etc) - 2 cups
• Turmeric Powder (Haldi) - 1tsp
• Salt to Taste
• Refined Oil for cooking

Method For Preparing Sambar Dal:

• Soak the toor dal for 1-2 hours
• Then add 4 cups water, 1tsp oil and boil the dal, as the dal gets semi cooked smash the dal well to form a liquid but a thick one
• When the dal is done remove from gas and keep aside
• Now soak the tamarinds in water for a while and then extract the juice totally
• Heat oil in pan, add chillies, mustard seeds, fenugreek seeds, turmeric powder, curry leaves and mix well
• Add chopped onions, tamarind extract, hing, chopped tomatoes & green vegetable and mix well with the spices
• Then add the boiled dal and cover with the lid for a while so that vegetable get cooked or you can even use boiled vegetables
• Before removing from gas add sambar powder and garnish with coriander leaves to serve hot 

Coconut Chutney is one of the most important as well as most delicious part of South Indian Cuisine served with Dosa, Idli, Vada, Uttapam etc. In short I can say easy but delicious one to have

Ingredients For Coconut Chutney:

• Grated Coconut - 1 Cup
• Roasted Chana Dal - 5 tbsp
• Green Chillies - 5
• Tamarind - 2pcs
• Chopped Ginger - 1pc
• Mustard Seed - 2 tsp
• Black Gram Dal - 2 tbsp
• Curry Leaves - 10
• Refined Oil - 2tsp
• Salt to taste

Method For Preparing Coconut Chutney:

• Blend coconut, tamarind, chillies, gram dal, salt & ginger together in a mixer to form a paste
• Heat oil in a pan, add mustard seeds, black gram dal & curry leaves to mix well
• Add the coconut paste with the spices and mix well to form the chutney
• Finally serve with sambar for meals or breakfast

Masala Vada

Masala Vada is a traditional south indian dish prepared in every home in south and even a very common street food nowadays. Masala Vada varies in shape size but approx between 5 to 8cm

Ingredients Required:

Gram Dal - 1/2 Cup

Chopped Onions - 2

Chopped Green Chillies - 3

Chopped Green Coriander - 1 Bunch

Grated Coconut - 2

Chopped Green Pudina Leaves - 1 Bunch

White Cumin - 1tsp

Salt to taste

Refined Oil for Frying

Method To Prepare:

Soak gram dal whole night or atleast 4hrs

Grind gram dal and cumin seeds together

Then add onion, chillies, and mix well

Form small balls & flatten them to give the shape of vadas

Heat oil in a pan & deep fry in the vadas

Then serve hot with Sambar & Coconut Chutney

Hot Mutton Kababs

Mutton Kabab is a very authentic & old mughal khana loved by mostly all Indians & even Non Indians for its delicious taste and spicy texture, hope you all like my preparation and let me know your comments

Ingredients Needed For the Kabab:

Chopped Mutton - 500gm

Gram Flour (Besan) - 75gm

Roasted Poppy Seeds (Khus Khus) - 1tsp

Water - 2Cups

Garlic - 4cloves

Whole Garam Masala - 1tsp

Black Cumin Seeds - 1/2tsp

Chopped Onion - 1

Chopped Ginger - 1tsp

Red Chilli Powder - 1tsp

Chopped Green Chilli - 2

Eggs - 2

Bread Crumbs - 4tbsp

Salt to taste

Ghee For Frying

Method To Prepare The Kababs:

Heat water in a pan & when it comes to boil add chopped mutton, garlic, khus khus, garam masala cumin seeds, onion, ginger and cover with a lid

After 20min open the lid and if the mutton gets soft and dried then remove from gas and put this whole mixture in mixer & grind into a paste

Add besan & red chilli powder to the mixture and form a tight stuffing

Make 16-18 balls out of this mixture. Beat eggs in one bowl & take bread crumbs in another plate

Now dip balls in beaten egg and then roll over the bread crumbs and give a oval shape & keep aside

Now heat ghee in a pan and deep fry the kababs

Once all the kababs are fried serve your Hot Mutton Kababs with salad and sauce or chutney 

Kabab e Paneer

Ingredients

• paneer cube - 20
• tomato round sliced - 20
• onion round sliced - 20
• capsicum round sliced - 20
• red chilli powder - 5tsp
• chaat masala - 5tsp
• cornflour - 5tbsp
• salt to taste
• oil for frying 

Method

• for the batter in a mixing bowl mix cornflour, chilli powder, chaat masala, salt & water to form a thick batter
• add the paneer cubes & rest of the vegetables in the batter and let marinate for 15-20min
• now heat oil in a tava and light fry all the marinated vegetables & paneer cubes
• then decorate the kababs by placing each of one one each of paneer, tomato & capsicum in a tooth pick
• when all are completed serve with round sliced onions & tomato sauce

Paneer Roll

Ingredients

• paneer(grated) - 500gm
• big boiled potatoes - 5
• chopped onion - 2
• chopped garlic - 4
• chopped ginger - 2pcs
• chopped green chillies - 3
• garam masala powder - 2tsp
• tomato puree - 2tbsp
• red chilli powder - 1tsp
• cornflour - 1cup
• baking powder - 2tsp
• breadcrumbs - 1bowl
• salt to taste
• refined oil for frying

Method

• firstly smash the boiled potatoes & grated paneer together and keep aside
• now for the stuffing heat oil in a pan
• add onion, garlic, ginger, green chillies, garam masala, tomato puree and mix well
• now add the smashed potato - paneer with rest of the ingredients and mix well
• once the mixture is ready off the gas & keep aside
• now for the batter take a mixing bowl, add cornflour, baking powder, red chilli powder, salt and water to form a thick batter
• then take small portion of the mixture and form a shape of a roll and dip in the batter, then cover with the bread crumbs and deep fry in oil
• serve hot with tomato sauce & salad

Mocha r Cutlet

Ingredient:

• mocha(boiled) - 250gm
• boiled potatoes - 2
• ginger garlic paste - 2tsp
• green chillies - 2
• peanuts - 25gm
• raisins - 25gm
• garam masala powder - 2tsp
• salt to taste
• sugar as per taste
• cornflour - 1medium bowl
• baking powder - a pinch
• red chilli powder - 1tsp
• breadcrumbs - 1medium bowl
• oil to fry

Method

• firstly smash the boiled mocha & potatoes together and keep aside
• heat little oil in a pan, add ginger garlic paste, green chillies, peanuts, raisins, garam masala, salt, sugar & mix well
• add the smashed mocha & potato to the rest of the ingredients and mix well
• when the stuff for the cutlet is ready off the gas and keep it aside
• now for the batter in a mixing mowl mix cornflour, baking powder, red chilli powder, salt & water to form a thick batter
• make small balls of the stuffing and give it a shape either square or heart shape and dip in the batter and roll over the breadcrumbs and keep aside
• then deep fry in oil. While frying when the cutlets get brownish serve hot with sauce

White Peas Ka Pakora

Ingredients

• White Peas (Mator) (Half Boiled)
• Rice Flour (Chaler Guro) - 2tsp
• Cornflour - 2tsp
• Lemon Juice
• Curry Leaves
• Red Chilly Powder - 1tsp
• Roasted jeera Powder - 1tsp
• Chat Masala - 2tsp
• Salt to taste
• Sugar

Method

• Take a bowl
• Mix half boiled white peas, cornflour, red chily powder, roasted jeera, chaat masala, lemon juice and mix well
• Heat oil in pan
• Make small balls of the white peas mixture and deep fry in the oil like pakora
• Serve hot with tomato sauce, kasundi

Mutton Egg Devil

Ingredients

• Boiled Eggs (cut into two pieces) - 10
• Boiled Potatoes - 5
• Boiled Mutton Keema - 250gm
• Egg (for batter) - 4
• Tomato Sauce - 2tsp
• Kasundi (Mustard Sauce) - 2tsp
• Ginger Paste - 1tsp
• Onion Paste - 2tsp
• Garlic Paste - 2tsp
• Garam Masala Powder - 1-2tsp
• Roasted Dry Red Chilly Powder - 1tsp
• Bread Crumbs Powder
• Turmeric Powder - 1tsp
• Salt
• Sugar - 2tsp
• Refined Oil for frying
• Mustard Oil for preparing the stuff

Method

• Heat oil pan, add 2tsp onion paste, 1tsp ginger paste, 2tsp garlic paste, red chilly powder, turmeric powder, sugar, salt
• Add boiled mutton keema, boiled potatoes, garam masala powder & mix well with the rest of spices
• Once the stuffing is done remove from the gas and keep aside
• Take one piece of egg and cover it totally with the mutton keema's stuffing
• On the other end make a batter by mixing egg & salt
• Now dip the devils in egg batter and then roll on the bread crumbs
• Then deep fry the egg devils in refined soya oil and serve hot with salad, sauce & kasundi

Bhetki r Butter Fry

Ingredients

• Bhetki Fillet (marinated with salt & lemon juice)
• Milk - 1cup
• Butter - 3tsp
• Cornflour - 4tsp
• Maida - 1cup
• Egg - 2
• Lemon Juice
• Ajinamoto (optional)
• Black Pepper Powder - 1tsp
• Green Chilly Paste - 1-2tsp
• Roasted Red Chilly Powder (Shukno Lanka) - 1tsp
• Salt

Method

For the batter:

• Take a bowl, add flour, butter, egg, ajinamoto, black pepper powder, red chilli powder, green chilly paste
• Add cornflour, then milk not too much together so that the batter remains a thick one

For the Fry:

• Heat oil in a pan for deep frying the fishes
• Now dip the marinated fishes one by one in the batter and then let fry at low flame
• Once the fillets turn golden brown serve them hot with sauce

Chingri Bhetki r Cutlet

Ingredients:

• boiled prawn & bhetki (with salt & haldi) - 2bowl
• flour - 1cup
• dry seviyan - 1cup
• boiled potatoes - 2-3
• chopped corriander - 1bunch
• cumin powder - 1tsp
• chopped green chillies - 2-3
• chopped onion - 1cup
• chopped garlic - 1/2cup
• tomato sauce - 2tbsp
• kasundi (rai) - 2tsp
• sugar as per taste
• salt to taste
• egg (whisked) - 2-3
• garam masal powder - 2tsp
• oil to fry the cutlets

Prepare the stuffing for the cutlet

• heat oil in pan & add sugar
• add half chopped onion, 1/4 chopped garlic, chopped green chilly
• stir well so that it doesn't get red then add the boiled bhetki pieces
• add smashed potatoes and keep this fish mixture aside

Prepare the batter:

• take the eggs in a bowl and whisk it
• add cumin powder & garam masala powder
• mix well and add flour to prepare the batter

Prepare the Cutlets

• take a piece of boiled prawn & cover it with the bhetki stuffing in such a way so that the prawn stays inside the bhetki stuffing
• dip it in the egg batter
• cover it with the dry semai
• then deep fry in heated oil
• serve hot with tomato sauce