Jan 2008 | Page - 10
[<<Prev] 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 [Next>>]
  

SHRIMP PAKODA
  Ingredients        
• Cleaned shrimps 1 kg • Ajinomoto 1 tsp
• Garlic paste 100 g • Vinegar 1 tbsp
•  Ginger paste      50 g • Soya Sauce 1 tbsp
•  Tomato paste 100 g •  Eggs (beaten) 2 nos.
• Chilli powder      1 tbsp •  Baking powder   1 tsp
•  Turmeric powder 1 tbsp •  Besan flour        200 g
• Salt To taste      
  Cooking and Preparation Instructions
1.
Take shrimps and wash them with warm water. Mix the shrimps with the turmeric powder, vinegar and salt and leave for 5 minutes.
2.
Wash the shrimps again with warm water. The fishy smell should vanish.
3.
Mix cleaned shrimps with all the above ingredients and keep it for 2 hours for marinating.
4.
Mix the besan flour with the beaten eggs and sufficient water.
5.
Heat enough cooking oil in a frying pan / wok.
6.
Dip the shrimp into the besan mixture and fry in the hot oil.
7.
Keep the hotplate on slow thermostat, and deep fry the shrimps till they turn golden brown in colour.
8.
Serve the Shrimp Pakodas with hot chilli sauce.
(This Recipe Serves 20 persons)
 

Recipe by: CCK, Mr. Thangavelu Muthukrishnan (MYA)
LAMB STEW TAGINE
  Ingredients        
• Boneless lamb (cut into small cubes) 2.5 kg • Honey

50 ml
• Butter 100 g • Lemon juice

50 ml
•  Onions  250 g • Water  

3 ltrs
•  Ginger powder 20 g •  Almonds 100 g
• Black pepper powder 10 g •  Salt To taste
•  Cinnamon powder 10 g      
  Cooking and Preparation Instructions
1.
Heat butter in a large saucepan and sauté onions till transparent.
2.
Add lamb pieces and stir constantly.
3.
When meat turns a brown colour, add water, spices and salt to taste.
4.
Reduce the heat and simmer until the lamb is tender.
5.
Stir in the honey and lemon juice.
6.
Add the almonds. Cover and simmer for a further 5 minutes.
7.
Serve dish hot.
(This Recipe Serves 20 persons)
 
Recipe by: CCK, Mr. Velu Krishna Pillai (SUL)
SOOKHA GOSHT
  Ingredients        
•

Boneless mutton (chopped into small pieces)

 3 kg • Whole red chilli  6 pcs
• Fresh curd (whipped with salt to taste) 6 cups • Bay leaves

10 pcs
•  Meat tenderiser 2 tbsp • Red chilli powder

To taste
•  Cooking oil 10 tbsp •  Coriander powder  4 tsp
• Asafetida

A pinch

 •  Tomatoes (pureed) 750 g
•  Cardamom (pounded)

12 pcs

 • Ginger paste 4 tbsp
• Black pepper (whole)

3 tsp

 •  Coriander leaves

Finely chopped for garnish
  Cooking and Preparation Instructions
1.
Marinate the meat in curd and meat tenderiser overnight (min 5 – 6 hours)
2.
Heat the oil in a large pan and then add Asafetida, cardamom, black pepper, red chilli and bay leaves. Cook in heat for 5 minutes.
3.
Add red chilli powder and coriander powder. Continue cooking for another 2 minutes.
4.
Add the marinated meat, tomato puree and ginger paste.
5.
Stir properly and cover the lid. Cook for approximately 1 hour.
6.
Stand the dish for 10 minutes after cooking and serve garnished with fresh coriander leaves with the butter stirred in.
 
(This Recipe Serves 20 persons)
Recipe by: CCK, Mr. Venktayya Lachmayya Naik (RBL)
 
ENB History | Home
 Jan 2008 | Page - 10
[<<Prev] 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 [Next>>]