Fennel and Soya Marinated grilled prawn Salad with Celery sticks

FENNEL AND SOYA MARINATED GRILLED PRAWN SALAD WITH CELERY STICKS

 

S.NO	INGREDIENTS	QTY	UNIT
1	Prawns medium size	16	No’s
2	Fennel root sliced	40	gm
3	Light Soya Sauce	25	ml
3	Refined Oil	1	Tbsp
4	White pepper powder	10	gm
5	Red Chili paste	10	gm
6	Green Capsicum cut in to triangles	3-4	pieces
7	Yellow Capsicum cut in to triangles	3-4	pieces
8	Ginger garlic paste	1	Tspn
9	Thyme	1	Tspn
For Sauce
10	Butter	1	Tbsp
11	Chopped Garlic	1	Tbsp
12	EXTRACTED JUICE from prawns
13	Salt	To	taste

METHOD:

* Marinate the prawns in oil, salt, Crushed Fennel root, crushed garlic and drops of lemon juice, ginger garlic paste, white pepper powder and small pieces of thyme and keep a side for at least 30 minutes.

* Marinate both yellow and green capsicum triangles in salt, oil and thyme and grill them in a medium flame and keep a side.

* Grill the prawns in medium flame for 2-3 minutes. Arrange in food trey along with fennel roots and roast it for 3-4 minutes by covering Aluminum foil.

* Remove from Oven (In case of non-availability of Oven we can use pan roasting process) make it cool. Take out the EXTRACTED JUICE from the prawns, which will use for the sauce.

* Arrange prawns, bell peppers in a platter as shown in the image.

* Add roasted fennel roots on the top of the prawns (As shown in the picture). 

* Adjust celery sticks in between the prawns, and garnish it with parsley.

* Pour sauce on the top, Serve in room temperature.

FOR SAUCE-

* Heat butter in a pan, Add Chopped garlic. Sauté the garlic till brown in color. Add EXTRACTED JUICE from the prawn. Season it with salt and crushed black pepper.

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Kadai Paneer

KADAI PANEER

Kadai Paneer is a very popular and delicious preparation in Indian cuisine. This is also one of the popular recipe like Paneer Butter masala Palak paneer, Kadai paneer, Shahi Paneer etc. I found this recipe from one of my senior professor at my college time. It’s little spicy cottage cheese preparation, and very famous in North India especially Delhi and Punjab. It’s very simple and easy to make this creamy and delicious dish. Kadai Paneer well served with Indian breads like roti, chapatti, paratha, Naan or any varieties of rice Pulao, jeera rice, vegetable Biryani.

Choose riped tomatoes to get right colour, and use correct quantities of ingredients to get right consistency. Use only Kashmiri Chili and its Powder which will give you a correct colour.

S.NO	INGREDIENTS	QTY	UNIT
1	Paneer(Cottage Cheese)	180	gm
2	Makhani Gravy	4	Tbsp
3	Onion Tomato Masala	6	Tbsp
4	Green Chilly fine chopped	2	No’s
5	Garlic Fine Chopped	180	gm
6	Ginger Fine Chopped	120	gm
7	Refined Oil	5	No’s
8	Kashmiri Red Chilies whole	3	No’s
9	Whole Coriander	1	Tbsp
10	Whole Cumin(Jeera)	1	Tbsp
11	Onion (Cut in to dices)	1	No
12	Tomato(Cut in to dices)	1	No
13	Capsicum(Cut in to dices)	1	No
14	Kasuri Methi	5	gm
15	Whole Garam masala	5	gm
16	Salt	To	taste
17	Coriander leaves chopped	1	Tbsp

METHOD:

* Heat a pan. Add whole coriander, Jeera and red chili. Toss it in medium flame for 2-3 minutes. Make it cool. Crush it and keep a side, which we will be using as “KADAI SPICES”. Keep it a side.

*Heat oil a Kadai. Add fine Chopped ginger and garlic. Sauté these till the raw smell disappears.

* Add dice onions and dice capsicum. Sauté it for 2-3 minutes, and then add dice tomatoes. Toss it for 2-3 minutes.

* Add “KADAI SPICES”, and toss it for 2-3 minutes.

* Pour Onion Tomato masala and Makhani Gravy and mix it well in medium flame.

* Add paneer (Cottage cheese), mix it again. Season with salt.

* Finally add kasuri Methi and coriander leaves. Sauté it for 2-3 minutes.                                                 * Garnish it with tomato wedges, coriander leaves and fried green chilly.

*  Serve Kadai paneer with hot roti or Naan.

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http://www.fusionindianfoodbychefnisikant.blogspot.in

Onion Tomato Masala

ONION TOMATO MASALA

 

Sl. No.	Ingredients	Qty.	Unit
1	Tomato	1.2	kg
2	Onion	700	gm
3	Ginger	40	gm
4	Garlic	50	gm
5	Cumin	15	gm
6	Deghi chilli	10	gm
7	Coriander	10	gm
8	Turmeric	10	gm
9	Refined oil	350	ml
10	Salt	To	Taste

METHOD

* Peel, wash and roughly chop onion and tomatoes

* Heat oil in a pan or Kadai, Add Cumin, let's it crackle.

* Add onion till it turns golden brown (add a tsp of salt to make cooking of onion faster).

* Add ginger garlic paste   till raw smell goes off.

* Add chopped tomatoes and cook till tomatoes are mashed and cooked

* Add turmeric, Deghi Mirch and coriander and turmeric powder stair it properly.                                                                                                                                                   * Cook it for one and half our, finish with coriander leaves

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http://www.fusionindianfoodbychefnisikant.blogspot.in