NON – VEGETARIAN | Saute Fry N Bake

Eraal karuvadu edichathu / dry prawn powder

Preparation time : 15 minutes

Cooking time : 10 minutes
Serves : 4 members

Description:

I was gifted a bag full of these dried small prawns. I have never ever made any thing with these but have eaten a lot at my grand mothers home. Wanting to make use of these beautiful tiny dried prawns. I recollected eating a powder made with dried prawns in calicut at a restaurant that’s famous for its fish sadhya ( meal’s ). I shamelessly kept asking the waiter to serve me the podi more than three times. It was perfectly powdered with the right amount of spice, sourness and salt. I tried to replicate the same using ingredients every add for Maldives dried fish ( maasi ) edichathu at home with an addition of tamarind, garlic and curry leaves. Here I made sure to roast all the ingredients too. Made the powder and tasted it. It was in fact even better than what was served to me in calicut.

Ingredients

Ingredients	Quantity
Dry Prawns / podi eraal karuvadu	1 cup
Grated Coconut	1 cup
Dried Red Chillies	6 or 8
Small Onions	4
Garlic flakes	4
Curry leaves	half hand
Tamarind	Small gooseberry size
Salt	to taste
Coconut oil	2 teaspoon

Method:

Wash the dried prawns well under running water, rinse them 2-3 times, drain out all the excess water and let it dry thoroughly. Spread it on a paper at least half hour before you cook.
Heat coconut oil and roast prawns to a golden brown for five minutes. keep it aside.
Again roast dry red chillies until they puff up. Remove and roast grated coconut with garlic,shallots and curry leaves till the coconut turns golden brown in colour and curry leaves turn crisp in low flame. Do it in low flame otherwise coconut will not be crisp and brown.
Now add tamarind and salt, mix well, cool completely.
Podi eraal karuvadu is ready. Serve it with Idli, Dosa, rice or Chapati as a side dish.

Hyderabad lukme

Preparation time : 40 minutes
Cooking time : 20 minutes
Serves : 6 members

Description

This Hyderabad version of the mince samosa made me raise my eyebrows when I first got to see it in made in a television show. From then it was added to my to try list and only recently did I take the efforts of fulfilling it. Made with cupboard friendly ingredients with just the folding of the samosas being a tedious job. All that hard work sure flies away when you bite into the lukme with the fatty mince in it. A must try snack that sure will be added to your regulars at home.

Ingredients for the lukme cover

Ingredients	Quantity
Flour / maida	1 cup
Wheat flour / atta	1 tablespoon
Semolina	3 tablespoons
Salt	to taste
Oil	1 tablespoon
Water	little as required

Method for lukme cover

Mix flour, wheat flour, semolina, salt to taste and oil together. Sprinkle water and knead to get a smooth and tight dough for ten minutes. Keep covered for 1/2 an hour.
After 30 minutes knead the dough once again for five minutes. Roll into equal lemon size balls.

Ingredients for the filling

Ingredients	Quantity
Mutton mince	1/4 kg
Onion	1 chopped
Green chillies	1 chopped
Ginger and garlic paste	1/2 tablespoon
Red chilly powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Lemon juice	1 tablespoon

Method for filling

Marinate mutton mince with red chilly powder, ginger and garlic paste, turmeric powder and salt to taste for 1/2 an hour. Pressure cook for one whistle with out water . Boil and reduce the water in the mutton mince to get a dry consistency mutton mince mixture.
Heat oil, add onion and green chillies. Sauté to golden. Add the cooked dry mutton mince and mix well to combine in low heat for five minutes. Remove from heat. Cool completely. Add the lemon juice. Mix well . Check seasoning and keep aside.

Other ingredients

Ingredients	Quantity
Oil	to deep fry
Flour	to dust

How to proceed

Roll out the lemon size balls to a big circle. Cut the circle with the help of a sharp knife into equal three portions.
Place one tablespoon full of mutton mince on to one cut portion in the middle. Bring both sides of the cut dough towards the centre over lapping the mutton mince to get a triangle shape. Wet the edges with water and stick together keeping the filing inside intact.
Do the same to all the dough and mutton mince.
Heat oil to deep fry. Drop the lukme in batches and deep fry to golden and crisp. Drain and serve hot with curd, coriander chutney and tomato sauce.

Chicken dhansak

FullSizeRender (4)

FullSizeRender (3)

FullSizeRender (2)

FullSizeRender (1)

Preparation time : 30 minutes
Cooking time : 35 minutes
Serves : 5 members

Description:

A family holiday to Sri Lanka for two weeks which was inter linked with hubby dears business. Having cousins live Abroad is such a blessing. Here in Sri Lanka, hubby dears first cousin sister lived in Colombo. So when hubby dear was busy with his business meetings we would keep our selves busy with his cousin sisters company. Nearly every meal we dined out and as always I would explore food to its best level. One night we all got to dine at the Graze kitchen in Hilton , Colombo. A multifaceted restaurant showcasing a live and interactive theater of dining experiences that evoke’s the senses. Live stations which feature Sri Lankan, Indian, Chinese, Japanese, Italian, Mediterranean and Thai specialities. I got to taste a chicken thick gravy made with lentils. I was blown away with the idea of mixing lentils in a chicken gravy. I checked the menu card to see the dishes name which said ” CHICKEN DHANSAK ”
Below with a short note describing the dish saying …
Chicken Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarathi cuisine. Dhansak is made by cooking meat with a mixture of lentils and vegetables.
I was surprised to know that the dish was originated from India. Later on a trip to Mumbai , I ordered the same dish which tasted exactly like the one I had at graze kitchen in Colombo. Those days of no internet and access to recipes with a touch in your mobiles to laptops this dish just stayed ideal in my memory. Recently fed up with the regular chicken gravies made at home , the mighty dhansak popped up in my mind. Googled for a good recipe. Took bits and pieces of two to three recipes that I though would work pitch perfect at my home kitchen and gave it a try. The results were just mind blowing as the masala powder that I used was freshly made which added more aroma to the chicken dhansak than what I had twice before. My weird Dhansak journey from Colombo to Mumbai to making it at Tirunelveli was worth the travel I guess.

Ingredients

Ingredients	Quantity
Toovar dal + urad dal + moong dal + red lentil masoor dal	1/4 cup each
Water	1 litter
Chicken	1/2 kg
Pepper corns	10
Cloves	8
Cinnamon	1 inch piece one
Nutmeg powder	1/4 teaspoon
Mace	1 inch piece one
Bay leaf	2
Star anise	1
Dry red chillies	3
Cumin seed	1 tablespoon
Dry Coriander seeds	1 tablespoon
Fenugreek seeds	1/4 teaspoon
White sesame seeds	1 teaspoon
Turmeric powder	1 teaspoon
Coriander leaves	150 grams
Fresh fenugreek leaves	150 grams
Mint leaves	75 grams
Tamarind pulp	1 tablespoon
Ginger and garlic paste	each 1 tablespoon
Oil	4 tablespoons
Salt	to taste

Method:

Pressure cook all the lentils ( dals ) together adding water to done. Mash the cooked dal to get a soup consistency dal.
Dry roast pepper corns, cinnamon, cloves, cardamom, bay leaf, mace, star anise, dry red chillies, cumin seeds, coriander seeds, fenugreek and white sesame seeds separately until a nice aroma arises. Make sure not to burn the spices. Powder together and then add nut meg powder and turmeric powder and mix well.
Heat oil and add the fresh fenugreek leaves, mint leaves and coriander leaves. Sauté until cooked well adding salt to taste. Cool completely and grind to a paste.
Pressure cook the chicken with ginger and garlic paste , one cup water and salt to taste for one whistle.
Mix the mashed dal, ground greens, powdered spice powder and cooked chicken together. Bring to boil in low heat making sure the bottom does not burn. Taste and adjust seasoning.
serve hot with rice and rotis.

Notes

You can substitute chicken with mutton and do the same.
Vegetarian’s can add a mix of potatoes, bottle gourd, brinjal and pumpkins instead of chicken and do the same.

Chicken coriander seek kebab

Preparation time : 1 hour and 10 minutes
Cooking time : 3-5 minutes
Serves : 6 members

Description

Any time , any where kebabs bring out the carnivorous devil in me out. I just go head over heels hogging them with no shame. The seek kebab stands first on the list. I just love the smoky smell that fills the air and to see how the kebabs take shape with its crispy exterior and moist inside with in minutes time. I remember on my first trip to Delhi at the karim’s hotel opposite to the jama masjid in old Delhi. How I could not get into the hotel as the kebab counters in the front were so inviting not letting me get in. Hubby dear gave a stare signalling that it’s over crowed we have to rush in to get a place to sit. I make sure to try so many versions of the seek kebab. This version is a hereby one with loads of fresh coriander leaves used. As always it vanished with in seconds on the table and followed with any left overs being asked for dinner which is the best sign of proof for a perfectly done dish. This kebab can be done over a hot griddle with out being grilled in an oven which makes it even more home friendly for us home chefs to excel with restaurant style dishes to be made at our home kitchens. Let’s all cook, make memories through food for life and share what we know to our next generation to enjoy as we did.

Ingredients

Ingredients	Quantity
Boneless chicken mince	1/2 kg
Red chilly powder	2 teaspoons
Turmeric powder	1/4 teaspoon
Ginger and garlic paste	1 teaspoon
Almond powder	2 tablespoons
Garam masala powder	1/2 teaspoon
Lemon juice	of one lemon
Grated Parmesan cheese	1 tablespoon
Coriander leaves	1 cup Chopped
Saffron strands	a pinch
Egg	1 whole
Oil	to brush
Salt	to taste
Long wooden tooth prick	as needed

Method

Grind the cleaned chicken mince to a smooth paste with out adding water.
Add all the other ingredients to the ground chicken mince except for saffron, oil and wooden skewers. Mix well. Check seasoning and keep aside for one hour to Marinate.
Make lemon size equal balls out of the chicken mince mixture. With the help of wet hands roll the mince ball over the wooden tooth prick evenly. Do the same to all the mince and tooth prick.
Mix saffron with oil to brush. Heat a iron griddle and grease with oil. Pan fry the kebabs rolling it over on all sides and cook to done until you get a crisp and golden crust in medium heat, brushing saffron oil on all sides.
Do the same to all the kebabs. Serve hot with salad, mint chutney and lemon wedges.

Notes :

You can bake these kebabs in a Preheated oven at 180 degrees Celsius for 20 -30 minutes. Remember to soak the wooden tooth prick in water for two hours before using to roll the chicken mince in this case.

Xacuti Goan crab

Preparation time : 30 minutes
Cooking time : 30 minutes
Serves : 3 members

Description

Goa always enlightens me with a holiday mood, carefree laid back days and good food. My first holiday to goa as a school girl with my parents were spent in the beach and swimming pool through out with good food in between. My brother and myself were tanned so much which took more than six months time to get alright. My second holiday to goa was with my parents and kids. We had such an awesome family time together visiting the local market, cooking, shopping and sight seeing. This time , I was mature enough to grasp about Goan culture and cuisine. Every meal that we had any where in goa was divine. Xacuti became our regular order from the menu card. Though it was served with a slight variation every where the base of the Xacuti remained same. My vegetarian daughter would gorge on the potatoes in the Xacuti. We all fell in love with the mighty Xacuti so much that we got packets of Xacuti masala powder on our return home. Now it’s added to our regulars on the table and I make it with chicken, mutton, prawn and crab.

Ingredients to grind

Ingredients	Quantity
Dry red chillies	8
Grated. Coconut	4 tablespoons
Turmeric powder	1 teaspoon
Cloves	4
Pepper corns	10
Cumin seeds	1 teaspoon
Poppy seeds	1 tablespoon
Fennel seeds	1 teaspoon
Fenugreek seeds	a pinch
Garlic	6
Coriander seeds	1 teaspoon

Other ingredients

Ingredients	Quantity
Crab	5
Onion	1 chopped
Oil	4 tablespoons
Salt	to taste

Method

Grind all the ingredients together mentioned under the to grind column to a smooth paste adding little water.
Heat oil in a wide pan. Add onions and brown them. Top with the ground masala paste and sauté until oil separates.
Add the cleaned crab pieces, salt and little water. Mix well and cook to done for fifteen to twenty minutes. Serve hot.

Notes

The same method can be followed to make with chicken, mutton and prawns.
You can add potato cubes when making the same with chicken and mutton.
Can Add thick coconut milk extract at the end and bring to boil. This can be served as a curry.

Hyderabad mutton dum biriyani

FullSizeRender (25)

FullSizeRender (24)

FullSizeRender (23)

FullSizeRender (21)

Hyderabad mutton dum biriyani

Preparation time : 40 minutes
Cooking time : 40 minutes
Serves : 8 -10 members

Description:

I am Glued to the television show planet food where host Padma Lakshmi is keenly enquiring chef mahboob Alam khane about how the Hyderabad biriyani is made. I watch the entire episode saving it in my mind and taking note of the recipe as well. I try the recipe the following week end at home. My kids and myself loved it but hubby dear being a hard core fan of his mother’s biriyani considers any other version of a biriyani as a fake one. My children busy in their own way and demands of them to stay out of station for educational purpose just made the Hyderabad biriyani fade away from my regulars at home. Now that, I have my son back home as a permanent member it’s time to rekindle all the long lost faded dishes there were kept out of the kitchen. I started with all the prep work along with my cook who is always very curious about any thing new I do. As I started to layer the marinated meat and rice, my cook kept asking me” amma, how will this meat cook. I am sure this entire biriyani is going to be a flop show.”
I just smiled at her and went ahead. Once the biriyani was done as always my cook gets to taste it first to check seasoning. She made sure to see if the meat was cooked. She was so surprised about this method and on how tender the meat was with the rice flavoured mildly complimenting each other so well. Being with me on all my kitchen experiments, she’s become another version of me. I guess with my recipes being shared with you all, there are many more version’s of myself through out the world.

Ingredients

Ingredients	Quantity
Basmathi rice	1 kg ( washed and soaked in water for one hour )
Mutton with bones	1 kg cut into big pieces
Onions	4 sliced
Green chillies	2 slit
Ginger and garlic paste	1 teaspoon each
Curd	1 cup
Red chilly powder	1 teaspoon
Coriander powder	1 teaspoon
Bay leaf	1
Cardamom + cloves + cinnamon	2 each
fennel seeds	1 teaspoon
Cumin seeds	1 teaspoon
Mint leaves + coriander leaves	one handful each
Saffron	1/4 teaspoon soaked in 1/4 cups of warm milk
Ghee	1/2 cup
Oil	2 teaspoons
Salt	to taste

Method:

Heat ghee and deep fry the sliced onions to crisp and golden. Strain and set aside.
Mix cleaned mutton, deep fried onions, green chillies, curd, ginger and garlic paste, red chilly powder, coriander powder, salt to taste, half of the coriander leaves and half of the mint leaves together and Marinate for two hours.
Boil 2 litters of water adding 2 teaspoons of oil, salt to taste, cinnamon, cardamom, cloves, fennel seeds, cumin seeds and bay leaf. Add soaked and drained rice and bring to boil for a minute. Drain the rice and keep aside.
In a wide mouthed, heavy bottomed vessel lay the bottom with the soaked mutton mix. Top with the boiled and drained rice spreading it evenly. Sprinkle the remaining mint leaves and coriander leaves. Pour 2 tablespoons of the onion deep fried ghee all around. Pour the soaked saffron with the milk all around.
Close with a lid and cook on medium high heat for ten minutes.
Then lower the flame to sim and cook further for another ten minutes. Then place a iron griddle ( dosa tawa ) over the flame. Place the vessel with the biriyani with lid over the iron griddle. Place a heavy vessel with water filled in it over the lid. Cook further in low flame for thirty minutes. Switch off the flame and leave the biriyani un disturbed for another ten minutes.
Toss the biriyani making sure to mix the mutton gravy and rice with out breaking the rice grains. Serve hot with mirchi ka salan and dhahi ki chutney ( onion raitha ).

Parsi keema Pattie

Preparation time : 20 minutes
Cooking time : 5 minutes for each batch .
Serves : 6 members

Description

This keema Pattie is very different from the various number of parties I make at home . This recipe is chef Sanjeev kapoor’s which I had taken note of many years ago. I tried the recipe religiously as his in my first attempt. His recipe demanded raw mince to be used and then fried but I didn’t like it much as the mince meat remained a bit raw as the crust of the Pattie was a dipping of egg. The crust got burnt when I tried to cook the Pattie further and when I got the crust golden the mince was raw. So on my next trial I made a few changes to my liking, this time used cooked mince instead. The results were just wow. There after, my take on the recipe remained. I always have my way of changing recipes to my convenience and it always works perfectly. I am sure a lot of you might change this given recipe to your convenience too. Well, that’s how new recipes are born and the world of recipes and cooking keeps us going on and on inspiring us more and more which is more wide and knowledgeable than an ocean.

Ingredients

Ingredients	Quantity
Mutton mince	1/2 kg
Bread slice	5
Ginger and garlic paste	1/2 teaspoon each
Green chillies	2 chopped
Red chilly powder	1/2 teaspoon
Coriander powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Turmeric powder	1/4 teaspoon
Coriander leaves	2 tablespoons chopped
Mint leaves	2 tablespoons chopped
Bread crumbs	1 cup
Eggs	4
Salt + pepper powder	to taste
Oil	to shallow fry

Method

Pressure cook mutton mince adding ginger + garlic paste and salt to taste with out adding water for one whistle. Once cooked, reduce the water by boiling further until the mince is dry. Remove from heat and cool completely.
Soak bread slices one at a time in a cup of water for ten seconds and squeeze out the water. Mix squeezed bread, cooked mutton mince, chopped green chillies, chopped coriander leaves + mint leaves, cumin powder, red chilly powder, coriander powder, turmeric powder and salt to taste together. Keep the mixture in the refrigerator for three hours.
Make lemon size even balls out of the mixture in the refrigerator. Roll over bread crumbs. Shape the balls to round 1/4 inch thick patties and place in the refrigerator for another 1/2 an hour.
Beat eggs with salt + pepper powder to taste along with 2 tablespoons of water. Heat oil to shallow fry. Dip each Pattie into the beaten egg mix and drop into hot oil. Shallow fry to golden on both sides to crisp. Drain and serve hot with tomato sauce.

Hyderabad Haleem

Preparation time : 45 minutes
Cooking time : 1 hour
Serves : 6 members

Description

We are invited for lunch to my father – in – law’s friends home. They served us a light brown gooey mass of sticky thing. All of us at the table looked at each other not knowing what it was or how to eat it. A good sprinkle of crispy fried onions, fresh chopped coriander leaves and a squeeze of lime juice was done and followed with start your meal. We all with a million doubts took our first mouth full. It just sledded into our tummies. Then they explained to us that the dish was Haleem and it’s made with mutton and whole wheat grains. In those days of no access to internet, I made sure to get the recipe from them. My head did spin a bit as the procedure and pain in making this was so long and time time consuming. I tried it out once and after that its become a must at home ever since. Here I have simplified the recipe to the maximum and shared it with you all. These age old authentic recipes are a sure must try and it’s always best when home made with love.

Step 1

Ingredients

Ingredients	Quantity
Boneless mutton	1 kg
Green chillies	15
Ginger paste	1 tablespoon
Turmeric powder	1/2 teaspoon
Cinnamon	1 inch stick
Cloves	4
Cardamom	4
Cumin seeds	1/2 teaspoon
Pepper corns	6
Salt	to taste
Water	2 cups

Method

Mix all the above mentioned ingredients together in a pressure cooker. Pressure cook until the meat is tender and breaks down. Cool completely.

Step 2

Ingredients

Ingredients	Quantity
Broken wheat	150 grams
Urad dal ( skin removed )	1 tablespoon
Thoovar dal	1 tablespoon
Masoor dal	1 tablespoon
Bengal gram dal	1 tablespoon
Water	4 cups

Method

Mix all the ingredients together and pressure cook until well cooked and mushy. Cool completely.

Step 3

Method

Grind the cooled mutton to get a gooey mass of meat. Keep aside.
Grind the cooled broken wheat mixture to a smooth gooey paste. Keep aside.

Step 4

Ingredients

Ingredients	Quantity
Oil	3 tablespoons + to deep fry
Onion	3 sliced + 6 sliced
Ginger and garlic paste	1 tablespoon
Coriander leaves	1 cup
Mint leaves	1 cup
Green chillies	6 slit
Pepper powder	1 teaspoon
Turmeric powder	1/2 teaspoon
Hung curd	1 cup
Ghee	6 tablespoons

Method

Heat oil to deep fry. Deep fry the 6 sliced onions in hot oil until crisp and deep golden brown in colour. Drain and keep aside.
Heat 3 tablespoons of oil in a heavy bottomed wide mouthed vessel. Add 3 sliced onions and sauté to golden brown in colour.
Add ginger and garlic paste and sauté to crisp. Top with coriander leaves, green chillies, mint leaves and curd. Sauté for a minute.
Top with turmeric powder, pepper powder, salt to taste, ground mutton and ground broken wheat. Mix well.
Top with ghee and lower the heat. Keep stirring making sure not to burn the bottom by stirring once a while for 15 minutes.
Add half of the deep friend onions and mix well. Remove from heat.

Step 5

Garnishing ingredients

Ingredients	Quantity
Coriander leaves	few chopped
Deep fried crispy onions	Few
Lemon wedges	Few

Method

Pour required amount of haleem into a bowl. Garnish with fried onions, chopped coriander leaves and lemon wedges. Serve hot.

Notes

Authenticity mutton is used to make haleem but you can do the same with chicken too.

Erachi ularthathu

Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 8 members

Description

My carnivores son loves non vegetarian food. Him being a foodie, likes food that is cooked to perfection. His new fond dish is the Kerala style meat ularthiyathu with coconut bits in them. Hubby dear hates it when I make this dish, so I seldom make this dish. So he keeps bugging my mother in law asking her to cook and send over. Recently I made this and he was like,” mee – ( that’s how he calls me ), chellama’s ( my mother – law ) preparation was much better than your version. You know the rivalry in all homes to gain love treating your loved ones through food. Well that’s what creeped up into me now. I made sure to get the recipe from my mother – in – law and gave it a try again following her recipe religiously. Yet again the same comment from my boy with a grin. I looked at him and he’s like, I am kidding mom . This is yum. But I know he did mean what he told as there are a few dishes that we can not master like our elders do what so ever. This is one such. I guess the love she has over her grand son over powers through what she cooks.

Kerala style mutton / beef roast with coconut bits

Step 1

Ingredients to grind

Ingredients	Quantity
Cinnamon	2 inch piece
Cardamom	2
Cloves	2
Coriander powder	3 1/2 tablespoons
Dry red chillies	8
Pepper corns	1 teaspoon
Cumin seeds	1 tablespoon
Fennel seeds	1 tablespoon
Coconut oil	1 tablespoon

Method to grind

Heat coconut oil and sauté all the above ingredients separately until a good aroma arises making sure the ingredients do not burn . Cool completely and grind to a smooth paste.

Step 2

Ingredients to pressure cook

Ingredients	Quantity
Mutton or beef	1 kg
Small onions	1 cup chopped
Ginger paste	1 teaspoon
Garlic paste	1 teaspoon
Salt	to taste
Vinegar	1/2 cup
Curry leaves	few

Method

Mix all the above ingredients together along with the ground masala paste. Pressure cook for four whistles or more until meat is cooked and tender.
Once the whistle sound subsides, open the lid and reduce the water in the mutton to a thick gravy consistency by boiling in high flame.

Step 3

Ingredients to temper

Ingredients	Quantity
Coconut oil	5 tablespoons
Curry leaves	few
Dry red chillies	4 torn
Coconut bits	1/2 cup

Method

Heat coconut oil. Add coconut bits and sauté to golden. Top with the torn dry red chilies and curry leaves.
Once they crackle. Pour the reduced mutton gravy over.
Mix well and bring to boil. Reduce the flame to low and roast the mutton further for another 15 minutes in low flame stirring in between every three minutes once.
Serve hot with any thing and every thing.

Cornflakes Crusted Prawns

Preparation time : 30 minutes + one hour marination time
Cooking time : 2 minutes for each batch deep fried
Serves : 6 members

Description

Prawns is a family favorite. Anything and everything made with them are always welcome in the table for any meal. Fed up with the regular ways I cook them, I wanted a crispy fried dish made that could be served as a starter. Batter friend prawns is done regularly so not that. My mind was digging for what might give a crispy result. Cornflakes popped up. I started with the recipe and made sure to give the prawn a cornflakes crust. My experiment didn’t go for waste as it was a super hit at home. The crispy crust with the juicy prawn inside was like a marriage made in heaven. Me being the match maker here, was sure over whelmed.

Ingredients to marinate

Ingredients	Quantity
Prawns with tail	20 cleaned
Red chilly powder	1 teaspoon
Dried Oregano	1/2 teaspoon
ginger and garlic paste	1/2 teaspoon
salt	to taste
lime juice	a squeez
ajinomoto	a pinch ( optional)

Method

Marinate the prawn in all the above ingredients for one hour or more.

Ingredients for the crust

Ingredients	Quantity
Flour / Maida	1/2 cup
corn flour	1/2 cup
salt	to taste
water	little
Corn flakes	3 cups
oil	to deep fry

Method

Mix flour /maida and cornflour together along with salt to taste and water to get a thick gooey batter with no lumps.
Place the cornflakes on a flat plate or tray . Take the marinated prawn piece and dip into the batter and press the prawn towards the cornflakes.
Make sure the cornflakes has coated the prawn well. Turn over and do the same. Repeat the same to all the prawn.
Heat oil to deep fry.
Add the prawn pieces 5 to 6 at a time. Lower the flame and fry till prawn is crisp. Drain. Serve hot with tomato sauce and mayonnaise.