Think of India and one of the first things that come to mind is its diversity. A large populous country divided into many states; each with its own unique traditions and gastronomic fare. Indian cooking is one of the most popular cuisines across the globe. Not only is it popular among the large Indian diaspora but also among the mainstream population of North America and Europe. For the uninitiated, Indian food may seem foreign, scary, spicy and not for the faint of heart.But the Indian foods break all these barriers and and become a memory for those who have tasted it here at MAMA's KITCHEN I am going to teach you how to cook some gastronomes Indian dishes.

Thursday, 31 May 2012

PRAWN AND PANEER ROLL

PRAWN AND PANEER ROLL

INGREDIENTS

FOR THE ROLL
  1. PRAWN-250 gms
  2. PANEER- 250 gm
  3. FLOUR - 3tbsp
  4. GARLIC PASTE- 1 tbsp
  5. SMALL ONION - 1(cut into very small pieces)
  6. CORIANDER POWDER- 1/4 tsp
  7. JEERA POWDER - 1/4 tsp
  8. SALT
  9. CHILLI POWDER
  10. OIL - 1 tbsp
  11. PINCH OF TUMERIC
FOR COATING
  1. CORN FLAKES - 1 cup
  2. EGG-1
  3. FLOUR-1/2 tbsp
  4. MILK OR PRAWN STOCK - 4 tbsp
  5. PINCH OF BAKING POWDER 
  6. SALT
  7. CHILLI POWDER
  8. OIL FOR DEEP FRYING

METHOD


  1. CLEAN AND BOIL THE PRAWN IN SALT WATER.
  2. MASH THE PRAWN AND MIX THE ONION, JEERA POWDER, CORIANDER POWDER, CHILLI POWDER, AND SALT AND SAUTE IT IN OIL TILL THE WATER IS DRY. REMOVE IT AND LET IT COOL.
  3. KNEAD THE PANEER IN THE FLOUR UNTILL IT IS SMOOTH.
  4. MAKE SMALL BALLS, FLATTEN IT LIKE PARATHAS PUT THE MASHED PRAWNS AND ROLL IT. CUT IT INTO SMALL PIECES.
  5. MIX FLOUR, BAKING POWDER, CHILLI POWDER, AND SALT AND BLEND IT WELL.
  6. DIP EACH OF THE PIECE IN THE MIXTUREAND DEEP FRY TILL IT IS GOLDEN BROWN. 
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