Saturday, June 01, 2013

Prawn Tikka


 It been a while i made prawns at home,me and dh love seafood,when little one never likes it..The prawn thokku and rasam is the divine-nic combo we both loves to have at home..But i like other dishes too,my most favorites are prawn momos from azzuri bay and volcano prawns from Cascade...Prawns has tender flesh hardly needs 2-3 minutes to cook...I dont own a bbq griller,remind you i live in mylapore sandwiched between iyengar and iyer families on the floor..I dont want them to be chased by the smoky aroma...I just skewed all the prawns and capsicum in skewer and tossed them in tawa ,the holy juice of prawns also saved by itself...Its an addictive appetizer for the social gathering..

Prawn Tikka
Ginger garlic paste-2 tsp
Hung curd-2-3 tbsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Cumin powder-1/4 tsp
Gram flour-1 tsp
Kasuri methi-1/2 tsp
Butter/Oil for basting and salt to taste

1.Clean and devein the prawn.Marinate with ginger and garlic paste..
Set aside for 20 minutes
2.Now mix curd,red chilli powder,turmeric powder,cumin powder and Kasuri methi.Add garam flour and salt to form a thick paste
3.Add the prawns to the curd mix.Set for an hour
4.Finally baste butter,skewer the prawns and cook on a charcoal griller or a preheated oven@ 300C degrees.
5.Serve hot with mint chutney/dip

Mint Chutney/dip
Mint leaves-1 cup
Coriander stem and leaves-1 cup
Curd-1/2 cup
Garlic-4-5 cloves
Green Chillies-2-3 nos
Chat masala-1/2 tsp(optional)
Cumin powder-1/2 tsp(optional)
Salt to taste
1.Grind mint ,coriander,garlic and green chillies with water until u get smooth paste
2.Mix the mint-coriander to curd and beat it nicely
3.Add salt,chat masala and cumin powder.Serve chilled


Thank you

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