PRAWN BALCHAO

PRAWN BALCHAO
500 grams dried prawns or shrimps
6 medium size onions chopped finely
300 grams oil
2 teaspoons chilly powder
1 tablespoon chopped garlic
1 tablespoon cumin powder
2 tablespoons vinegar

Wash the dried prawns /shrimps and drain off all the water. Heat oil in a pan and fry the prawns till golden brown. Remove and keep aside. Fry the onions and chopped garlic in the remaining oil till golden brown. Add the chilly powder, cumin powder and vinegar and sauté for 10 minutes. Now add the fried prawns and simmer till the gravy dries uo. Cool and bottle and use when required

PRAWN PICKLE

PRAWN PICKLE

Ingredients

200 grams dried prawns

2 tablespoons chillie powder

½ teaspoon turmeric powder

1 tablespoon chopped garlic

2 tablespoons salt

1 teaspoon powdered mustard seeds

1 teaspoon powdered fenugreek seeds

A few curry leaves

1 cup Refined Oil

1 cup vinegar

Wash the prawns well and leave to dry in the sun for one hour. Heat 2 tablespoons oil in a pan and fry the prawns till brown. Keep aside. In another pan heat the remaining oil till smoky. Add the curry leaves and chopped garlic and fry well. Now add the chillie powder, fenugreek seeds powder, mustard powder, salt and vinegar and fry for some time. Add the prawns and mix well. Simmer for 5 minutes then remove from heat. When the pickle is cold store in bottles and use when required.

PRAWN BALCHAO

PRAWN BALCHAO
500 grams dried prawns or shrimps
6 medium size onions chopped finely
300 grams oil
2 teaspoons chilly powder
1 tablespoon chopped garlic
1 tablespoon cumin powder
2 tablespoons vinegar

Wash the dried prawns /shrimps and drain off all the water. Heat oil in a pan and fry the prawns till golden brown. Remove and keep aside. Fry the onions and chopped garlic in the remaining oil till golden brown. Add the chilly powder, cumin powder and vinegar and sauté for 10 minutes. Now add the fried prawns and simmer till the gravy dries uo. Cool and bottle and use when required

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Bridget White Anglo-Indian Recipes

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