Sunday, June 22, 2008
Gaurav
Crude oil prices continued to rise, inflation finally touched the double digit number, N-Deal still hangs midway, Portugal got booted out of Euro'08 ( I never supported them anyways) ...So, what's good in the week that's gone by...well, I had some nice tandoori prawns for Dinner :) ...sums up the little joys in life that matter so much even in the face of some big issues faced by all. Food, good food makes one forget how hard the day was, and all the problems one's facing, atleast for the time being.I came across this recipe in a cookbook some months back and had jotted it down separately to try out. Made a few changes and tried out. Makes for a good starter.
Jhinga Samarkand
Ingredients -
Jumbo Prawns - 10
Ginger-Garlic Paste - 2 Tblsp
Vinegar - 2 Tblsp
Water - 2 Cups
Marinade -
Gramflour (Besan) - 50 gm
Cornflour - 15 gm
Onion Paste - 2 Tblsp
Red Chili Powder - 1 Tblsp
Garam Masala - 2 Tsp
Carum Seeds (Ajwain) - 1 Tsp
Kasoori Methi - 1 Tsp
Yogurt - 1 Cup
Egg -1 No.
Lemon Juice - 2 Tblsp
Oil - 2 Tbslp
Salt - To Taste
Method- Pre-Preparation -
1. De-shell, devein & wash prawns under running water.
2. Mix Vinegar, water & ginger-garlic paste. Soak Prawns in the paste for 10 minutes. Drain.
3. Mix all ingredients for the marinade.
4. Marinate the drained and dried prawns in the marinade for 30 mins.
Preparation -
1. Heat the tandoor, oven, grill or microwave.
2. Skewer the prawns. Baste them with oil.
3. Roast on slow heat.
4. Serve Hot sprinkled with chaat masala and alongwith Mint Chutney.
Note: Keep turning prawns to ensure they cook evenly on all sides.
Baste with oil when half done.
Posted in: Appetizer,North Indian Cuisine,Prawns,Seafood,Tandoori
4 comments:
this looks tasty,..i luv prawns,.btw what does samarkand meANS,.
Looks delicious. And wht a giant prwns they are , superb
love all that u cook ... gives me a feel that if i someday make them garg will b on cloud nine...when will i b a pro with non veg
Sorry for the late comments ...this is what happens when u wear too many hats at once. :)
Priyanka, Samarkand is a place in Uzbekistan ( from whereabouts the Moghuls came ...and got a lot of Mughlai and tandoori fare with them).
Happy Cook,the prawns were huge and juicy :)
Swati ...am sure Garg is always on cloud nine ...seeing the recipes on your blog. Thnx for your comments ...look forward to them.
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