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.

Sunday, 10 June 2012

PRAWN FRITTERS

PRAWN FRITTERS

INGREDIENTS:


  1. RICE FLOUR -1/2 CUP
  2. SELF RAISING FLOUR(1/2 CUP MAIDA WITH A PINCH OF BAKING POWDER)- ½ CUP
  3. CORNFLOUR- 1 TBSP
  4. BAKING POWDER – 1 TSP
  5. SEMOLINA(SABU DANA) FLOUR -1/2 CUP
  6. BESAN- ½ CUP
  7. LARGE ONION (FINELY CHOPPED)-1
  8. GINGER SLICE(FINELY CHOPPED)
  9. CAPSICUM -1/2
  10. SPRING ONIONS (CHOPPED)- 3
  11. TURMERIC POWDER ¼ TSP
  12. CUMIN POWDER  1/4 TSP
  13. CHILLY POWDER ¼ TSP
  14. EGG BEATEN- 2
  15. WATER FOR MIXING
  16. OIL ( ½ CUP OR 250 ML)


METHOD:

  1. COMBINE PRAWNS IN A BOWL WITH RICE FLOUR, SELF RAISING FLOR, CORNFLOUR, BAKING POWDER, SEMOLINA FLOUR, BESAN,ONION,GINGER,CAPSICUM,SPRING ONION,TURMERIC POWDER, CUMIN POWDER AND CHILLY POWDER.
  2. ADD BEATEN EGGS ADD WATER TO MAKE A THICK BATTER AND ALLOW IT TO STAND FOR 15 MINUTES.
  3. HEAT OIL IN A PAN OVER MODERATE HEAT.DROP TABLESPOONS OF BATTER A FEW AT A TIME, INTO THE OIL AND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.
  4. DRAIN ON TISSUE PAPER. 
  5. SERVE HOT WITH TOMATO SAUCE OR CHILLY SAUCE.


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