Orange Chicken

I can never get tired with chicken & there are so many ways to cook them. They are so versatile & tastes good even with just some salt & pepper. My freezer always has some chicken in stock. I probably cook chicken at least 3 to 4 times a week. Yes you heard me right... we are big time chicken eaters:) I cant think of a week without having them. The only time I hated it was when I was pregnant. I just couldn't stand the name, smell nor picture of a chicken dish. I don't know what that pregnancy harmone had done to me, that I hated to eat non veg & specially chicken. Well now coming back to today's post, this is a very simple chicken recipe which is very similar to many Indian Chinese chicken recipes. This is how I made it.

Serves: 4 people
Making time: 30-40 minutes

Ingredients

• 300 gms Boneless Chicken (Thigh)
• 1/2 cup All-purpose flour
• 3 Tbsp. Corn flour
• 1 egg slightly beaten
• 1.5 Tsp. Chilli Powder
• 3 Tbsp. Light Soya Sauce
• 2 tbspn chili sauce
• 1 Tsp. black Pepper
• 2 Green Chili Chopped
• 2 Tbsp Garlic minced
• 1 Tbsp minced Ginger
• Juice of 1 orange (1/4 cup)
• zest of two orange (4 Tbspn)
• Salt as per taste
• Less than 1/4 cup water
• hand full of chopped spring onions to garnish
• Cooking Oil for Frying

Method:

1. Make a semi thick batter with all-purpose flour, corn flour, eggs, salt & water. 
2. Dip the boneless chicken in this batter & fry it in hot oil for 3-5 mins. Remove them when they are cooked & set aside.
3. In a wok/ Pan add 2 tbspn of oil, fry ginger, garlic, green chili for a 30 seconds
4. Now add in all the sauces, Chili powder, pepper powder & fry for 1/2 a minute. 
5. Add orange juice,  the chicken toss well & fry this till all the sauces are blended well to the chicken.
6. Finally add in the grated orange zest &  chopped spring onions give it a good mix.
7. Serve this hot as appetisers or along with Fried Rice, steamed rice or anything that you wish to have:)

Mushroom Chili

It is snowing in Austin which is very unusual. It seems it snowed almost after 5 years. Its is very very cold outside & we have stayed indoors for the last 3 days. We have now moved into our new apartment & I am busy unpacking things.

I had enrolled Zion to a play school last week & he goes there 3 days a week. Day 1 he was excited to go to the school & in the evening when I went to pick him up he was OK, but I knew he was not very happy. The next day he kept saying "No school Mama".. "no school.. But still I had to send him:( Day 2 & 3 he was crying in the school & somehow he doesn't like to go to school. This week I dint send him due to bad weather & the lill boy is all happy at home troubling me:)

Coming back to today's recipe, Mushrooms are very versatile & just a pinch of salt/pepper is enough for it to taste great. Mushrooms are very easy to cook & they get done fast too. I make Mushroom Chili quite often as it can be done very quick. This is a simple recipe just the way I make chili chicken. There are recipes where Mushrooms are deep fried & then put in the chili sauce, but in my recipe I haven't deep fried them. You can call this a healthy chili Mushroom. This is how I made these.

Serves: 4
Making time: 20 mins

Ingredients:

• 2 pack White Button Mushrooms
• 1 medium Onions layered & cut
• 3 Tbspn chopped Garlic
• 4 Tbspn Soya Sauce
• 2 Tbspn water
• 1 tspn or more Red chili powder (Kashmiri/Paprika)
• half Green Bell pepper (Capsicum) Cut into cubes
• 4 Tbspn Cooking oil
• Salt as per taste

Directions:

1. Wash/ clean the Mushrooms & Cut them into quarter (1 mushrooms into 4 pieces)
2. In a Non stick Pan or wok add 4 Tbspn oil & shallow fry the mushrooms along with some salt until all the water is drained off & the mushrooms are golden brown.
3. Remove mushrooms from the pan & set aside.
4. In the same pan you will have the left over oil. Just incase the oil is drained off, add in another 2 tbspn of oil & fry the garlic for 30 seconds.
5. Add the layered onions & fry them until translucent just for about 2 minutes. Now turn off the heat & add in soya sauce, chili powder & 2 Tbspn water.
6. Add in the shallow fried Mushrooms in the pan along with the Green bell pepper & give it a good mix. Now turn on the heat, Close lid & cook this for just a minute or 2 on medium flame. The chili mushrooms are ready to serve.

Note:

• If the Muhsrooms are really small you need not cut them into quarter. Since mine was medium size, I cut them.
• A good soya sauce will be salty & tangy so you need not add in lemon juice. In case you don't have a good quality soya sauce then you might want to add in some lemon juice for a lill tanginess.
• Turning off heat after adding soya sauce is very important or else the sauce will drain off.
• Capsicum/bell peppers are added in the end so that they are crunchy. Make sure you don't over cook them.
• The step by step picture was taken when I made from one packet of Mushroom. The recipe above is for 2 packs of Mushrooms. In case you are making for 2 or 3 people, Then 1 packet is more than enough & just add half the quantity of ingredients mentioned above.

The last step where water, Mushrooms & Capsicum is added is missed out in the step by step picture:(

Chicken 65

Hello people,

I am so excited to do my 1st blog post in this new country!. Most of you already know that I have relocated to Texas Austin. Its been close to 3 weeks in this new country & I have slowly started liking this place. Currently we are still staying in the hotel & fortunately we have a well equipped kitchen. The first 1 week we eat from outside almost everyday. I was so fed up with Pizzas, Tortillas that I decided to cook our normal Indian food. I definitely love the Mexican food here & I have been feasting on all the fatty food. Very soon I need to start hitting the gym:)

Along with us my hubby`s friend (colleague) also has moved to Austin. Since we are put up in the same hotel, I get to meet his wife everyday & its a great time pass. She was at my place last week & I had made chicken 65 for lunch. She loved it & was asking for the recipe, that`s when I realized that this recipe is still not up in my blog. Chicken 65 is one of India's famous appetizers. It is also a street food that is available all over India.  I make this dish quite often at home as its very easy to make. I mostly make it when I have guest at home & also when I have cravings to have fried chicken:). This dish tastes superb when its made fresh & had hot. This is a very good party appetizer & it definitely be a big hit.So finally here is my chicken 65 recipe. Well there might be many versions of this on Google, but this is one of the easiest & tastiest one that I make.

Serves: 5 people
Making time: 30 mins
Marination: (Optional)

Ingredients:

• 500 gms bones chicken cut into cubes
• 8 Tbsp plain flour
• 3 Tbsp corn flour
• 1 Tbsp chopped ginger
• 1 Tbsp chopped garlic
• 3 Tbsp light soya sauce
• 1 Tbsp kashmiri chili powder (Paprika)
• 1/2 Tsp cumin powder
• 1/2 Tsp Coriander powder
• 1/2 tspn Garam Masala powder
• 1/4 Tsp turmeric powder
• 1 Egg beaten
• 2 Tbsp lemon juice
• 1/4 Tspn chili powder to garnish
• salt as per taste
• 1/4 Tsp Red food color optional (I dint add color)
• 2- 5 Tbsp water
• Cooking oil for deep frying (Sunflower, vegetable or Canola oil)
• 10- 15 curry leaves

Directions:

1. Make a semi thick batter with plain flour, corn flour & beaten egg.
2. Add in all the Masala powder (chili powder, coriander, cumin, garam masala, turmeric powder) salt. lemon juice& salt to the batter & mix well. Add water if required to get the right consistency.
3. Mix the chicken cubes in this batter & allow it to rest for about 1 hour in the refrigerator.
4. Heat the oil in the heavy bottom pan, deep fry the chicken until golden brown on medium heat. Remove chicken & place it on a paper towel for excess oil to drain.
5. Now in a Wok or a Pan add 2 tbson of oil, fry the ginger & garlic until light brown, Add the curry leaves, 1/4 tspn chili pwder, Soya Sauce, lemon juice & turn off the heat. Now mix in the hot fried chicken into this & give it a good toss. Serve it fresh & hot. 

Note:

1. This time when I made chicken 65, I dint have corn flour nor plain flour. I added Pan cake flour instead & the result was very good too. You may wish to use Pan cake four too:)
2. If you want it more spicy you can add more chili powder in the batter or also can add in chopped green chilies
3. Always serve this fresh to enjoy the crispiness.

Murgh Kaaju Ghee Roast

( Tender chicken cooked in Cashew paste & clarified butter)

My Mom & I mostly have our conversations around food. My mom is a great cook & the only difference between our style of cooking is, she loves to make rich & elaborate dishes. whereas I try to cut down on richness & make quick fix meals. Nevertheless my moms food is amazing, I am not saying because she is my Mom, but she definitely is a talented chef. She can cook in large scale & still make perfect dishes. Well I don't have so much courage to cook for more than 10 people. 

Earlier I have shared Chicken Ghee roast recipe, which is a true Mangalorean dish. While talking to Mummy, she told me that she experimented something & it was more delicious than the regular Ghee roast. Now that I have tried this recipe, I must admit that this is more tastier than the regular ghee roast. A big Thank you to Mummy for coming up with such a tasty recipe. The best part of the recipe is its simplicity. This recipe has very few ingredients & gets done under 20 mins. Here is the recipe & enjoy it! This is how I made it 

Making time: 20 - 30 mins

Serves: 5 people

Ingredients:

• 1 kg whole chicken cleaned & cut into medium size pieces
• 1 Tbsp Kashmiri Chili Powder
• 1/4 tspn Cumin Powder
• 1/4 tspn Turmeric powder
• 1/4 tsp Black pepper powder
• 15 whole cashew nuts
• 1 Tbspn lemon juice
• 1 Tbspn minced ginger & garlic
• 1 Tbspn cooking oil
• 2 Tbspn Ghee (Clarified Butter)
• Salt as per taste
• Coriander leaves to garnish

Directions:

1. In a heavy bottom Kadai/ Pan add 1 tbspn of cooking oil, fry the ginger garlic for a minute.
2. Add the chicken pieces, salt, turmeric powder & saute well until well combined.
3. Now covered the lid & cook the chicken on low flame for about 8 to 10 minutes or until chicken is cooked. Saute in between to avoid chicken from sticking to the bottom. (Add 1/4 cup of water only if required)
4. Once the chicken is cooked the water in the chicken needs to drain off. Turn off the flame & set the chicken aside.
5. In a mixer/ blender, make a powder of Cashew, cumin powder & chili powder.
6. Now add in 1/4 cup of warm water to this cashew powder & set aside.
7. In a Pan add 2 tbspn of ghee & add the cashew paste in it. Cook this on low flame for about 2 minutes, until fat separate.
8. Now mix in the cooked chicken into this fried cashew paste & give it a good mix. 
9. Finally garnish the dish with some lemon juice & coriander leaves.

Note:

1. In Singapore we get tender chicken so cook time is lesser. Well back in India the chicken is very hard, so you may have to cook the chicken for longer.
2. Since chicken has a lot of water in it, no need to add extra water. Just in case you feel the chicken is drying out & not cooked yet, only then add water.
3. If you want you can marinate the chicken with salt & turmeric powder & keep. I dint as I am always in a hurry to cook:)

Soya Stuffed Baked Tomatoes

I met Rafeeda 4 months ago in this wide blogging ocean. Although we have had minimal on line conversations, she comes across as a very simple sweet person. I always admire her time management skills & she plays a very good role in balancing work +family+passion. I really don't know how she does it! She is a very active blogger & never misses an opportunity to drop an honest feedback on my posts. When she pinged me to ask if I could guest post in her blog, I was very happy & told her yes right away. This is my first ever guest post & I am very glad that I am doing it in one of my favorite blogs. 

Please visit her virtual space for some amazing Malabar Cuisine. She has a big sweet tooth like me & she has named her blog " The Big Sweet Tooth"

Check out the recipe for Soya Stuffed Tomatoes here

Moussaka

 

I have a liking for Mediterranean food as they use a lot of similar Indian spices in their cooking. Their cuisine is world famous & I am sure you must have tried at least one Mediterranean dish in your life. I am planning to cook many of their recipes. I made Mousakka last week & it was a vegetarian version. I never thought that this dish would taste so good. I was not a big Brinjal fan & I eat them only when I make Bagara Baingan or Bartha, that is why I kept delaying making this dish. Finally I made it, as I had some friends visiting me & I wanted to make something different. The Brinjal is the life in this dish & it taste ultimate.

 

I am unlike most people who try to play safe when they plan a menu for guest. Most of the times I make a new dish when I have guest & 99% of the time it has worked great for me. My hubby had come home early on that day & as usual he was very hungry. I told him That I will serve Musakka & he had a big “?” on his face. When he tasted he was hmmmmmm….. kya hain ye? Amazing amazing…. That was enough for me to keep my head high & feel very confident about this dish. Well my hubby is a big critic of my food & if he says amazing then its really good. He doesn’t say amazing very often though & I wait to hear that from him every time. My guest also loved it & my friends hubby who is a big foodie took the recipe too. This dish is definitely on my appetiser list & will serve it more often to my new guests. So if you are my guest you know what to expect:) If you are bored making the very old Gobhi Manchurian , Mushrooms manchurian, kebabs for appetiser, try making this & leave your guests mesmerised.

 

 

Making time: 45 mins

Serves: 5 people

Baking safe dish

 

Ingredients:

• I big purple brinjal
• 3- 4 medium size potatoes
• 1 cup minced or grated Paneer
• 1.5 cup chopped White Button Mushrooms
• 1 Tbspn minced garlic
• 1 Tspn Kashmiri chili powder
• 1/2 tspn Coriander powder
• 1/4 tspn turmeric powder
• 2 Tbspn tomato Paste
• 1 large onion chopped
• 2 Tbspn Lemon juice
• 1/4 tspn nutmeg powder
• 4 Tbspn grated Parmesan Cheese
• 2 Tbspn Olive oil
• salt as per taste

Bechamel Sauce (White Sauce)

• 1 Tbspn plain flour
• 3 tbspn butter
• 1.5 cup warm milk
• 1/2 cup cream
• salt as per taste
• Pinch of nutmeg powder

Direction:

1. Cut the Brinjal & potato into 1 inch thick circle shape. Soak the Brinjal in salt water for about 10 mins, drain water & set the Brinjal on Paper towel to dry out.
2. Pan fry the Brinjal on both sides until they are browned & set this aside in a plate. In the same pan, pan fry the potatoes on both sides until they are golden brown or cooked.
3. In a large Pan add oil, fry garlic for a minute. Now add in onions & fry until they are translucent.
4. To this add the tomato paste all the masalas, salt & fry them until fat separation for about 3 mins
5. Add the Mushrooms into this & saute for another 2 to 3 minutes.
6. Tip in the grated Paneer into the mushroom mixture & saute well until everything is well combined. Season it with lemon juice & turn off the flame.

Bechamel Sauce

1. Place the butter in a heavy saucepan over medium heat and melt it completely, but do not let it brown.
2. Dump in the flour and stir it quickly into the butter. The butter and flour will be a mixture of wet scrambled eggs or might look lumpy.
3. Pour in just a few tablespoons of the hot milk, just enough to moisten the flour and butter mixture. Stir thoroughly to loosen up the thick flour mixture.
4. Now grab the whisk and gradually add the rest of the milk & cream to the loosened flour mixture, whisking constantly.
5. Now you will be left with a thick, warm, creamy mix of flour, butter, and milk. From here you can add salt and Nutmeg powder or even cheese.
6. (Note: There is quite a lot of room for adjustment in the quantity of milk. For a very thick, sticky béchamel use about 1 cup milk & 1/2 cup of cream. For a much looser, more liquid sauce, use more milk, to get the consistency you want)

Assembling

1. Layer the fried Brinjal on the bottom of the pan  & on top of them layer the potatoes.
2. Now add in the Mushroom Paneer mixture on top of the potatoes.
3. Pour in the Bechamel Sauce (white sauce) evenly on top of the mushroom mixture & sprinkle the top with grated cheese.
4. Bake this in a preheated oven at 220 degree for about 20- 25 mins.

Note:

• You can use any filling you want.Since my guests were vegetarians I used Mushroom & Paneer
• You can also add in cheese to your Bechamel sauce
• If you don't have an oven you can microwave this for about 2 mins until the bechamel sauce is set.
• You can make this dish ahead of time & freeze it. You can defrost & bake it just before serving.

 

 

Stuffed Portobello Mushrooms

 

I have always been a mushroom fan & back in coorg we used to get a lot of fresh mushrooms. These mushrooms were called “Sita Almi” in Konkani. Mushroom curry & coorg Akki rotti is a delicacy. I used to love eating them in that cold raining weather. When it comes to food, my Hubby has never been very experimental. After so much of pressure he started eating the white button mushroom dishes I make & he likes it. In Singapore we get different varieties of mushroom. I have mostly picked white button, shitake & Japanese mushrooms. The Japanese ones are very similar to taste that we get in coorg. Having seen Portobello in most TV shows, I decided to pick a pack of these. Since these are wide & big mushrooms, they are very good for stuffing. I love stuffed food & I make a lot of stuffed, tomatoes, cucumber, capsicum, button mushroom dishes. I used chicken stuffing for this Mushroom & I must say that these mushrooms tasted better than any other mushrooms I have had in the past.

 

I mainly made this dish for myself & I was not sure if hubby would like it. I gave him one during dinner time & he loved it. He was big time eying on the other pieces on the plateJ. He said please make more when you make such dishes. I was also happy to see Zion have one of these. So all in all it was a win win day for me. For mothers its such  a joy to see their ids eat something new. This recipe is defenitely a shop stopper & a must have. This will defeniteky be a big crowd pleaser. If u are a vegetarian you can use Paneer or soya chunks as stuffing. This is how I made it.

 

This pic is from this site

 

Serves: 4

Making time: 30- 45 mins

Ingredients:

• 6 Large Portobello Mushrooms
• 1 medium onion chopped finely
• ¼ cup frozen or fresh green peas
• 2 Tbsp Tomato paste or 1 chopped tomatoes
• 1 tbspn minced ginger & garlic
• ¼ tspn turmeric powder
• 1 tspn coriander powder
• 1 tspn Kashmiri chili powder (Paprika)
• 2 Tbspn chopped spring onions
• 1 cup of finely chopped chicken breast
• 3 tbspn grated cheese (I used cheddar)
• 6 tbspn crushed digestive biscuits
• 4 tbspn oil
• Salt as per taste

 

Directions:

1. Remove the stem of the Mushroom, wash the mushrooms & keep it aside
2. In a Pan, add oil fry ginger garlic, onions until translucent
3. Add in the tomato paste, turmeric powder, chili, coriander, salt & saute for few minutes
4. Now add the green peas, ½ cup of water & cook this for about 3 to 5 mins.
5. Add the chicken pieces into this & saute for another 3 to 5 mins.
6. Finally garnish the dish with spring onions.
7. Line the silver foil on top of the baking tray, spray some cooking oil on theae & place all the mushrooms on top of the sheet.
8. Fill each mushroom with 2 to 3 tbspn of chicken stuffing.
9. Sprinkle some cheese on top of each mushroom & cover the top with crushed digestive biscuits. You need to be gentle while doing this.
10. Now spray some oil on top of each mushrooms & bake this in a pre-heated oven at 200 degree for 25- 30 mins.
11. You can garnish the mushroom with some more spring onions just before serving.

Note:

• Since I am on a diet I used very little cheese. If you want you can add some cheese in the base of the mushroom before adding the stuffing.
• I added digestive biscuits crumbs on top to give it a nice crunch & a little sweetness. This was a great success.
• My stuffing was not very spicy because I added kashmiri chili powder. If you want your stuffing spicy, ad din some chopped green chilis
•  If you don’t have tomato paste you can add in chopped tomatoes. Make sure your stuffing is not very dry nor too liquid.

 

Lemon grass Roast Chicken

 
In chicken, thighs are my fav & I love to cook with this tender meat. Yesterday I was craving for something new in chicken. I had a picture in mind of the colour & texture I wanted. I had no clue what to make & what to add. I opened the fridge & I saw some lemon grass lying in there. So I instantly decided to make use of this for my new experiment. BTW not all my experiment turns out good & I don't upload all the recipes in my blog. Only the best goes in here.

Last evening I met my below house Indian Neighbour in the swimming pool & this is how our conversations went on:
N: What were you cooking today? My god! the smell was so good & I just couldn't resist. 
Me: Today I made some chicken cutlets.  (I dint mention about this chicken because it was not yet rated by my hubby.)
N: I think you were baking also?
Me: Yes, I made some chocolate chips cookies for my son. 
N: Even my house was smelling of good food. My son's friend is around & he came up to me & asked if I was baking cookies? HEHEHEHE....
Me: hahahaha.. why don't you come over to have some cookies?
N: I am on a diet now orelse I would have loved to....

My hubby loves my food & however late he is, he will come home & have dinner. Last night he came home at 1am & I was very excited to serve him this new dish. The moment he came home he said hmmmm.... what have you cooked? The house smells so good! When he had it he was all thumbs up & praises about this dish. He had many questions like what dish is this? where did u get the recipe? what flavour is this?  & so on.. I simple smiled & said this was an experiment & was waiting for your feedback. My hubby is a big food critic & only when he says ultimate is when I upload the recipe in my blog. This recipe is simple & I have used very minimal ingredients. The flavours were exotic & the taste was ultimate. This is going to be one of my signature recipes & I loved the outcome of this.

Cooking time: 30 - 45 mins
Serves: 4 chicken lovers

Ingredients:

• 8 piece Chicken thighs
• 5 shallots chopped (Sambar Onions)
• 5 red dried chilli's
• 1 Tbspn minced garlic
• 1 Tbspn minced ginger
• 2 Tbspn chopped lemon grass
• 1 Tbsp fish sauce
• 1 Tbspn sesame oil
• 2 Tbsp light soya sauce
• 1 Tspn honey
• 3 Tbsp lemon juice
• 1 Tspn kashmiri red chili powder
• 1/4 Tspn black pepper powder
• 1 cup water or more if required.
• 3 Tbsp Oil
• salt as per taste
• coriander leaves to garnish

Directions:

1. wash the chicken thighs, drain water completely. Make some cut marks on the thighs & set aside.
2. Now combine shallots, lemon grass, red chili, ginger, garlic, fish sauce, sesame oil, soya sauce in a blender/ Mixer & make a course paste out of it.
3. Marinate the chicken well with this paste & set aside for at least 2 to 4 hours. I just set aside for 2 hours.
4. In a large flat pan, add 3 tbsp of oil & fry the chicken thighs on low flame, turning them over after every 2 minutes.
5. Once you see roast  marks on both sides of the chicken, add in a cup of water close lid & cook this on low flame for about 3 to 6 minutes. Keep sauteing in between.
6. The chicken also will start leaving some water & the sauce will get thicker as its cooking.
7. Now mix in lemon juice, salt, honey, pepper powder, chili powder to the chicken. Give it a good mix & keep frying in the sauce. Add extra water if required.
8. When you see fat separation & chicken is well cooked, turn off the flame & keep the pan covered.
9. After 10 minutes garnish the dish with fresh coriander leaves.

Note:

• I dint add coconut milk here but later added some coconut milk to half the portion of chicken, as my hubby likes some curry. The coconut milk gave a totally different taste to the dish.
• The dish tastes good as it is but if you like a little extra curry then only ad din the coconut milk.
• Slow cooking this is a key so make sure you cook this on low flame & keep the pan covered.

 

Prawn Manchurian

A very good family friend/ relative were here with us last night to spent some time over dinner.  BTW This is the friend from whom I got inspiration to try my hands on cake decoration. She had made my baby shower cake 2.3 years ago. She is very good at cake baking & decoration. She now lives in Bangalore & does cake deco as profession. You can also check her fb page Cakes & bakes. Well for the dinner I made many dishes. Let me tell you one by one now. For the kids it was Chocolate Oreo Milk shake with Vanilla ice cream, Cashew nut Pakoras, Puff pastry fingers, Prawn Manchurian in Thai chili sauce, Coorg style Biriyani, Chicken Sukka, Neer Dosa, Onion Yogurt Raita, Gooey Brownie with Home made Vanilla ice cream. Since I was busy with cooking I could hardly take pictures of these. Some of the recipes are already there in my blog.

Yesterday I went to the market to pick up Prawns &I found this Jumbo fresh Prawns. They were like $25 per kilo & I got 12 pieces in a kilo. I felt it was a very good deal coz in supermarkets these cost $40. I was contemplating as to make Ghee roast or some indo Chinese style. Since I have served ghee roast in the past to this friend, thought will make some Indo style Prawns. This was really yummy & definitely a crowd pleaser. Fortunately I had one last piece left in the fridge & I photographed it today. That's why you will see an orphan Prawn:) This is how I made them

Ingredients:

• 12 Piece Jumbo Prawn cleaned
• 1/4 Cup Corn Flour
• 1/4 cup Plain flour
• 1/2 cup Plain flor for dusting
• 1 Tspn Oyster sauce
• 2 Tbsp Soya sauce
• 1 Tbsp Thai Chili Sauce
• 1 Onion chopped
• Handful of spring onion chopped
• 2 Tbsp Ginger minced
• 2 tbsp Garlic Minced
• 1 Tspn Knnor all seasoning powder
• 1/4 Tspn Black pepper powder
• 1/4 tspn red chili powder
• 1 Tbsp corn flour for making the paste
• 1/2 cup water
• Oil for Deep frying
• 2 Tbsp oil for stir frying
• Salt as per taste

Method:

1. Clean & devain the prawns. Make a deep cut on the back of the Prawn (Like Butterfly)
2. Make a loose batter with 1/4 cup corn flour, salt & 1/4 cup plain flour
3. In a plate spread 1/2 cup of plain flour which will be used for dusting the prawns in the next step.
4. Now dip each prawn in the flour Batter & dip it in the plain dry flour. shake the excess flour & deep fry them in hot oil for 2 to 3 mins. Fry all the Prawns & set this aside
5. In a large Pan/Wok add 2 tbsp oil, fry ginger, garlic & onion until translucent
6. Combine soya sauce, Oyster sauce, Thai chili sauce, chili powder, black pepper powder & all seasoning powder
7. Now add in 1/4 cup of water to this sauce & bring this to a boil
8. Make a paste with 1 tbsp corn flour & 1/3 cup of water. Add this paste to the boiling sauce. (This will thicken the sauce) Keep stirring while you do this.
9. Finally toss in the fried prawns & spring onions. Give this a good mix & its ready to serve
10. Add salt as per your taste if required coz soya sauce does contain a lot of salt.

Here is the Chicken Sukka & Coorg style chicken Biriyani recipe.