Mixed Seafood Soup

What else can be better than a bowl of light seafood soup. This light soup is a little spicy but it is not harmful. So I generally prefer this seafood soup over any other heavy ones. 

Ingredients :

1. Fish fillet- 1
2. Small prawn- 1/2 cup
3. Mushroom- 5
4. Carrot- 2
5. Garlic- 2 cloves
6. Whole black pepper- 1/2 tsp
7. Salt to taste
8. Bay leaf- 1
9. Clove- 3
10. Black cardamom- 1
11. Chicken- 1 medium piece
12. Worcestershire sauce- 1 tsp
13. Oyster sauce- 1/2 tsp
14. Cayenne pepper- 1/2 tsp
15. Fish masala powder- 1/2 tsp
16. Black pepper powder- 1/4 tsp
17. Butter- 1 tbs


Procedure:

 First make the chicken stock. In a pan add 1 tbs oil and bay leaf, cardamom , clove , whole pepper, chicken, carrot and fry for a minute or two. then add 2 glass of water , some salt and cover the pan and cook over medium flame for 15 minutes to make the chicken stock.

In a stock pan add the butter , cayenne pepper , sauces and chopped garlic. Heat over medium flame. Then add the chicken stock (remove the chicken piece) and the prawn , fish and mushrooms. Add some more water and salt to taste. Add the remaining masalas and cover the pan and cook over medium flame for 5 to 8 minutes until the mushrooms are done.

Prawn Biriyani

Biriyani as we all know is all about cooked rice with spices and non-veg/veg. It is said that the origin of biriyani is from Iran. But in India this dish has achieved such a high popularity that it has become our own dish now. India being the land of spices , has several delicious recipes of biriyani. Prawn biriyani is one of them.

Ingredients :

1. Prawn- 12
2. Turmeric powder- 1/2 tsp
3. Red chilly powder- 1 tbs
4. Black pepper powder- 1/4 tsp
5. Salt to taste
6. Onion- 1/2
7. Curry leaf- 5 to 6
8. Cumin powder- 1 tsp
9. Curd- 2 large tbs

10. Biriyani flower- 1/2 tsp 
11. Cumin seed- 1 tsp
12. Black pepper- 1 tsp
13. Rice- 1 and 1/2 cup
14. Ghee- as needed
15. Milk- 1/4 cup
16. Oil- 2 tbs
17. Cinnamon- 2
18. Bay leaf- 1
19. Green cardamom- 2
20. Clove- 4
21. Ginger paste- 1 tsp
22. Garlic paste- 1 tbs
23. Lemon juice- 1 tbs

Procedure :

In a bowl add the prawn , turmeric , 1/2 tsp chilly powder , pepper powder and a little salt. Sprinkle the lemon juice and marinate the prawns for half an hour. Make a paste of the onion. In a pan heat 1 tsp oil and add bay leaf , cinnamon , cardamom and cloves. Fry them until they leave a nice aroma. Add the rice (soaked in water for half an hour) and fry for a minute or two. Add 1 tsp chilly powder , salt and 1/2 tsp cumin powder. Add water and cover the pan. Cook the rice on medium flame until its just done. Turn off the heat and keep the rice covered. In a separate pan add remaining oil and fry the prawns over medium heat. 

Fry for 3 to 4 minutes as excess frying may turn the prawns a bit hard. In the same oil fry the onion paste until it turns dark. Add the ginger-garlic paste , remaining chilly powder , salt , cumin powder , chopped curry leaves and fry. Separately dry roast the biriyani flower , cumin and pepper and blend them. Add 1 tsp of this powder to the onion mixture. Fry for 3 to 4 minutes and add curd. Cook until the mixture leaves oil. Add the prawns and cook for another 2 to 3 minutes and turn off the heat. In a large pan brush the bottom with ghee and spread one layer of the rice and then spread a layer of the prawn mixture. Add some milk and 1 tsp of the blended powder. Thus keep layering. Now place the pan on 'dum' for 15 to 20 minutes. Serve the hot prawn biriyani with simple curd.

Prawn Salsa

For the past few days I am not being able to catch up with my fellow blogger friends properly. As the Durga puja is only a month away , I am a little messed up with all the to do list. This salsa recipe was just an experiment. I was actually not sure of the outcome , but it really tasted nice. A simple recipe : Prawn Salsa.

Ingredients :

1. Prawn (large)- 1 cup
2. Green olive- 4
3. Cherry tomato- 5 to 6
4. Spring onion (chopped)- 2 tbs
5. Garlic- 3 cloves
6. Lemon juice- 1 tsp
7. Chilly Tabasco- few drops
8. Parsley- 2 tbs
9. Coriander leaf- 1/2 cup
10. Black pepper powder- 1/2 tsp
11. Roasted cumin powder- 1/2 tsp
12. Basil leaf- 5 to 6
13. Salt to taste
14. Olive oil
15. Dark soy sauce- 1 tbs
16. Cream- 2 large tbs
17. Tomato ketchup sauce- 1 tbs


Procedure :

First marinate the prawn with dark soy sauce , a little salt and pepper for 10 minutes. Now heat 2 tbs oil in a non stick pan and add chopped spring onion , olive , garlic , tomato , pepper , lemon juice , Tabasco , tomato ketchup sauce , cumin , salt. Saute fry them for a minute or two and add the prawns to it. Fry both the sides of the prawns for a minute. Add the cream to it and mix well.

Let the cream dries up a bit and add the basil leaf and parsley to it. Make a paste of the coriander leaf and keep it aside. When everything is dried up , turn off the heat. Serve the Prawn salsa with roasted papad and pour the coriander paste on top of it.

Do not forget to take part in my ongoing event What's on your kebab platter to win a gift.

Wasabi Prawn

After a long time I made some prawn dish yesterday. I had eaten this dish earlier and liked it a lot. I tried to make my own Wasabi Prawn recipe according to my taste and it turned out simply awesome. Just try it , you will love the flavors of fruits with the mayonnaise sauce.

Ingredients :


1. Prawns (large)- 10
2. Cornflour- 2 tbs
3. Salt to taste

4. Black pepper powder- 1/4 tsp    
5. Biscuit crumb- 1/2 cup
6. Butter- 1/2 tsp
7. Parsley- 1/2 cup
8. Spring onion- 1 large tbs
9. Sugar- 1/4 tsp
10. Raw mango- 1
11. Pineapple- 2 round slices
12. Worcestershire sauce- 1/2 tsp
13. Mayonnaise- 1 1/2 tbs
14. Lemon juice- 1 tsp
15. Milkmaid- 1 tsp
16. Oil




Procedure :

Wash and pat dry the prawns. In a bowl mix cornflour , salt and pepper and add very little water to make a thick batter. Marinate the prawns in that batter for 10 to 15 minutes. Meanwhile mix the butter with the biscuit crumb and crush the crumbs well with your hand. Heat oil in a kadhayi. Roll the prawns in the crumb and deep fry in the oil. Since , prawn tastes good when it is tender and juicy , do not over fry the prawns ( I had used the processed prawns). Fry them until they turn golden brown in color. Remove the prawns and keep them on paper napkin.

Now heat 1 tbs oil in a pan and add chopped spring onion , parsley to it. Season it with a little salt , pepper and Worcestershire sauce. Just saute it for a minute or two. Remove it from the pan.

In a separate pan add slices of raw mango (peeled) and pineapple pieces. Add a dash of water and the sugar. Cover the pan and cook it over low flame. Cook until the mango turns a little tender. Do not over cook it or else the mango will be sticky and messed up.

In a bowl mix mayonnaise , milk maid and lemon juice and mix well. Your mayonnaise sauce is ready.

In a plate place the mango and pineapple pieces alternately and keep the prawn pieces on them. Pour the mayonnaise sauce on the prawns and add the parsley mixture to it. Your Wasabi Prawn is ready to be served.

Sending this to the event Joy from fasting to feasting.

Prawn stuffed Parval (Chingri-Potoler Dolma)

Ingredients:


1. Parval- 5 to 6
2. Prawn (small and peeled)- 100 gm
3. Onion (paste)- 1 large
4. Tomato (paste)-1 1/2
5. Sugar- 2 1/2 tsp
6. Green chill (chopped thinly)-1
7. Salt to taste
8. Turmeric powder- 1/2 tsp
9. Jeera seed- 1 tsp
10. Cinnamon- 2 sticks
11. Clove-2 to 3 
12. Jeera powder-1 tsp
13. Garlic (chopped thinly)- 4 cloves
14. Ginger paste-1 tsp
15. Chilly powde-1/2 tsp
16. Mutton masala powder-1/2 tsp
17. Lemon juice- 2 tsp
18. Coriander powder-1 tsp
19. Oil
20. String
21. Bay leaf- 1


Procedure :

Peel the skin of the Parval and make a vertical slit along the length of it. Now slowly scoop out the seeded portion of the parval and keep them aside. Marinate the scooped parval with little turmeric powder and salt. Next wash the prawns and marinate them in turmeric and salt. Heat oil and fry the parvals. Remove them as soon as they turn a little brown. Fry the prawns also for 3 to 4 minutes and remove. Now add garlic, chilly, cinnamon and cloves and fry for 2 minutes. Add the prawns and 1 tsp sugar and salt to taste and cook for few minutes. Cool the mixture for half an hour. Now stuff the parvals with this mixture and tie them with string. Heat oil and add bay leaf, ginger, onion and tomato paste, sugar, salt and all the other powder masala to it and mix well. Add a little water and cook it till the gravy dries  up. Add the tied parvals to it and cook for 4 minutes. While serving remove the strings slowly.