Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
Here is a simple and delicious recipe for restaurant-style prawns:
Ingredients:
- 1 kg large prawns, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Oil for frying
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 cup tomato sauce
- 1 cup chicken broth
- Salt and pepper to taste
Instructions:
- In a large bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
- Dredge the prawns in the flour mixture and set aside.
- In a large frying pan, heat enough oil over medium-high heat to deep fry the prawns. Fry the prawns in batches until golden brown, about 2-3 minutes per batch. Remove the prawns from the pan and drain on a paper towel.
- In another large pan, melt the butter over medium heat. Add the garlic, onion, bell peppers, thyme, basil, and oregano. Cook until the vegetables are soft, about 5 minutes.
- Stir in the tomato sauce and chicken broth. Season with salt and pepper to taste.
- Add the fried prawns to the pan and cook for an additional 5 minutes, until heated through.
- Serve the prawns over rice or with crusty bread. Enjoy!
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