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Tuesday 27 November 2007

Masala Prawns


Ingredients:


  1. 500 gm prawns shelled and deveined

  2. 1 tsp chilli powder

  3. 1 tsp. turmeric powder

  4. 1 tsp. pepper powder

  5. 1 tblsp. coriander powder

  6. 2 large onions finely chopped

  7. 5 cloves

  8. 5 cardamoms

  9. 3 tblsp oil

  10. 1/2 can of chopped tomatoes (fresh ones can also be used)

  11. salt to taste

Method:



  • Mix the prawns with the powdered spices and salt

  • Heat oil in a wok or a heavy bottomed pan and add the whole spices and heat for a minute

  • Now add the onions and heat until lightly brown

  • Add half a can of chopped tomatoes and heat it slowly for 5 minutes or until the water has been absorbed

  • Add the prawns and cook on a low heat until done.

  • Serve it with rice or rotis.

Monday 26 November 2007

Grilled Chicken

Ingredients:

  1. 1 kg Chicken cut into big pieces (braai pieces)
  2. 50 gms ginger
  3. 1 whole garlic
  4. 3 green chillies
  5. 50 gms any low fat plain spread (Flora or Rama)
  6. salt

Method:

  • Grind the ginger, garlic and chillies together
  • Mix it with the spread and salt
  • Apply this all over the chicken pieces and grill it until done.

Beef Fry

Ingredients:

  1. 1 kg beef goulash (cut into pieces)
  2. 1 cup finely sliced onions
  3. 3 tsp. sliced ginger
  4. 5 sliced garlic cloves
  5. 2 tblsp. coriander powder
  6. 1 tblsp. chilli powder
  7. 1 tsp. pepper powder
  8. 1 tsp. turmeric powder
  9. 3 pieces of 1 inch cinnamon
  10. 5 crushed green cardamoms
  11. 12 cloves
  12. 1/2 cup sunflower oil

Method:-

  • Slightly roast the cinnamon, cloves and cardamom pods and powder it.
  • Wash the beef goulash
  • Mix all items including the powdered spices except oil and onions with the beef goulash and marinate it for 1 hour
  • Cook the beef in a microwave adding 1/4 cup water and covering it with a microwaveable cover or in a pressure cooker on a stove top until the cooker gives out 2 whistles.
  • Heat oil and fry the onion until golden brown in colour. Put in the meat and let all the water get absorbed in the meat and then let all the masala (spices) get roasted in the oil.
  • Remove and serve it hot.