Presto Fried Prawns

Ever since I formulated Prawn Achari with home made Spicy Raw Mango Chutney(Red masala), I'd been thinking about coming out with something easier, something spicy tangy but can be prepared within a short time so that unexpected guests can be treated with surprise! Newly married working couple will also gain by such quick recipes using ready made condiments and pickles rather than going for ready mixes in which, manufacturers add some ingredients harmful to health.

Having tasted green chilli pickle since many years and developed liking for it, I thought in terms of employing that in some recipe. First thing occurred to me was Chilli Chicken Andhra Style. Then I thought about something that matches semi dry Chinese dish like Chilli Chicken.

I went one step ahead and tried marinating prawns with green chilli pickle but sudden high rise in temperature here in Mangalore the other day made it difficult for me to withstand the heat in the kitchen. I had to cut short my cooking to something deep fried, as Chinese style semi dry preparations require first deep frying and then shallow frying. I just added corn flour and refined flour(Maida) to the marinated prawns and deep fried them in hot oil to get something like Chinese fried prawns but much tastier than that, a spicy tangy mouthwatering starter snack that I named Presto Fried Prawns.

Presto means fast/quick and also the brand of green chilli pickle I used to make this. I love Presto brand of Green Chilli Pickle which is our own Mangalorean product manufactured with right proportions of select green chillies and masala, which has a pretty long shelf life. The chillies remain intact for a long time, unlike few other brands which get mushy as age catches up.

This is very simple to make but keep in mind that Green Chilli Pickle also has lots of vinegar and salt in it, which make the snack slightly more tangy and salty. So, use the pickle carefully in proportion that suits your taste, to marinate the prawns. You can also make this with chicken, mushroom, paneer or babycorn. I didn't add greens like onion shoot/coriander/curry leaves to this. You may add a handful of chopped greens if you like.

Ingredients:
1. Jumbo Prawns(Around 300Gms) - 12, shelled de-veined and slit open lengthwise and flattened to resemble butterfly
2. Presto Green Chilli Pickle(Or other brand of your choice) - 2 Tsp(Adjust according to taste)
3. Corn Flour - 2 Tsp
4. Refined Flour(Maida) - 2 Tsp
5. Chopped cilantro/onion shoot/curry leaves - A handful(Optional)
6. Oil - For deep frying

Method:
Wash and pat dry the prawns.
Transfer to a bowl and add the green chilli pickle(You may pound the chilli pickle in a mortar lightly and add if you like).
Mix well and allow to stand for 30Mins.
Don't add any salt as pickle has enough salt content.
Add optional chopped greens.
Mix in the two flours and ensure that the coating is not dry, slightly watery, having dropping consistency like idli batter but not runny(See pic).
Heat oil in a thick kadai till it starts fuming.
Reduce the heat to medium and deep fry the prawns 4-5 at a time till crisp and golden brown.
Serve hot with tomato ketchup or mayonnaise dip.

"Happy Easter to all the followers of Garam Tawa"

(Pic source: Google images)

Kela Sukkha(Raw Plantain Sukkha)

Mangalorean cooking is incomeplete without Sukkha. Sukkha is a dry coconut based curry which is normally made with seafood poultry or meat, perfected by the Bunt community. They also call this curry aajaadina and make it mostly with Chick Peas and Gherkins and call it Kadle Manoli Aajaadina.

My first experience of tasting Raw Plantain Sukkha is rather strange. I tasted this at a death ceremony in Abhisheka Mandir Kadri, at least 12 years ago. Gokul caterers who served it, made it so well, it tasted better than chicken sukkha! Later, I got the chance to taste it at the same place made by the same caterers. I've been telling Meena about it and once or twice she also had tasted it but she said they must be making it slightly different than chicken sukkha. I said only amount of spices are reduced to match the taste of plantains and all the ingredients are the same. At home women are normally conservative and when Meena tried making this yesterday for the first time, she reduced the spices as well as chillies to a great extent but the curry tasted very good with all the flavours of the added spices infused perfectly.

Raw plantain is a rich source of fiber and carbs. Hence this is an energising curry which also helps in digestion. This can be served as accompaniment with rice and any gravy based curry like ghasi, sambar rasam or daal, eaten with congi or with chapathis. It tastes equally good any way you consume it. I don't mind eating just a plateful of this sukkha with a cup of hot tea!

Vegetarians can also make this sukkha with other veggies like gherkins,  yellow pumpkin, potatoes, sweet potatoes, ladies finger, babycorn and soya chunks. Please note that plantains, potatoes, sweet potatoes and pumpkin must be cut into big pieces to get the real taste.

Ingredients:
Raw Plantains(Banga Baale) - 2 big(About 400Gms)
Dried Red Chillies - 2-3 Ramnadu and 4-6 Byadgi
Coriander seeds - 1/2 Tsp
Fenugreek Seeds - 6
Cumin seeds - 1/4 Tsp
Peppercorns - 6
Turmeric powder - A pinch
Tamarind - Size of its seed
Garlic - 6-8 cloves peeled
Onion - 1 1/2 small chopped(or 100 Gm peeled shallots)
Grated coconut - 1 cup(Adjust according to taste)
Curry leaves - A sprig
Coconut oil - 2 Tsp
Salt - To taste

Method:
Dry roast chillies, coriander little cumin and fenugreek seeds, peppercorns, and grind to a smooth paste with 1/2 onion and 3-4 cloves of garlic and  tamarind, using little water.
Peel the plantains, cut into big chunks(Around 14 pieces per plantain) and drop them in cold water so that they retain the colour.
Par-boil or steam the plantain with little salt.They should be very stiff and firm.
Grind grated coconut with remaining garlic and cumin seeds coarsely.
Add the finely ground red masala to the par-boiled plantain pieces and bring to a boil.
Add salt to taste and simmer for 2-3 mins.
When the plantain pieces are just cooked but still stiff, add the coarsely ground coconut and mix well.
Allow the curry to get dry according to need.
Heat oil and prepare a seasoning with curry leaves, remaining chopped onion and 1 tbsp grated coconut. Roast well till a nice aroma emanates.
Add to the curry, fold in gently and cover.
Serve hot.

Happy Ugadi/Saunsaar Paadvo/Gudi Padva

"Wishing the readers, followers and guest contributors of Kudpiraj's Garam Tawa A Very Happy Ugadi"

Banana Milk Shake

Banana is a universally liked fruit full of energy source. Its high carbohydrate content makes it a favourite with sports personalities. I remember watching Boris Becker in the Eighties when he used to relax in between sets and consume bananas to revitalise.

A good cooler for summer and a wholesome meal by itself, Banana Milk Shake was first tasted by me at a restaurant in Bangalore called 'Suhas'. Suhas was serving basic soups, North Indian curries, chapathis and stuff like its rival 'Shakthi' on Sampige Road Malleshwaram, near Malleshwaram Circle.

They had just two kinds of milk shakes those days, Banana and Vanilla. It was priced at Rs. 2/- per tall steel tumbler(300ml) in 1983-84, if I remember right. My dinner would be incomplete without a Banana Milk Shake or Vanilla Milk Shake!

After leaving Bangalore in 1985, I've tried making Banana Milk Shake many times but in the last 10 years never made it at home or tried it outside. Today being Holi the festival of colours during which sweets and a special drink 'Thandai' are consumed by many, I was tempted to make Banana Milk Shake after a long hiatus!

Some Bananas are very pulpy and creamy. Especially the ones like Rasabaale and Kadali(Yelakki Baale) variety. They both have a good flavour. Kadali is available round the year, here in Mangalore. Cavendish Robusta is more sweet and is less creamy. Banana Milk Shake can be prepared using any of the three varieties but one needs to adjust the amount of sugar added to the drink depending on the sweetness of the bananas. I have also added a few drops of vanilla essence to make it more aromatic.

This is quick n easy to make and you can surprise your family or sudden guests, if you have bananas and milk in stock. No one will say no to this cooler, I'm sure!

Ingredients:
Kadali, Rasbaale or Cavendish bananas - 300Gms
Sugar - 5Tsp or according to taste
Cold Whole Milk - 900Ml
Vanilla essence(Optional) - 6-8 drops

Method:
Peel and chop the bananas into big chunks.
Transfer to a mixie and add sugar and a cup of milk.
Run the mixie at low speed for 30 secs and then raise the speed and blend for another 30 secs.
Add the remaining milk, vanilla essence and blend till the shake is frothy and ready.
Transfer to a jug and chill for 1-2 hours.
Mix well and serve in tall glasses.

 

Note:
Unlike other milk shakes this does not require cream to be added, since bananas are creamy. However, some may like it more creamy and rich. They can add half a cup of cream along with milk.

Bonda Shake(Tender Coconut Shake) - Natural Summer Cooler

Those living in the tropical places are accustom to coconuts. Tender coconuts are sources of essential minerals salts and other elements. The sweet tender coconut water quenches the thirst and livens up a tired soul in hot summer. The malai or kernel is delicious to eat but it also can be used in making a natural summer cooler. Bonda Shake is easy to make and is liked by all.

I first tasted this at Appu Shet's shop near New Chithra Talkies, Mangalore in the year 1985. Before tasting this, my regular favourite drinks used to be Kokum, Mango and Grape at that shop. I surrendered to bonda shake at once and also tried making it at home. At home you can make this better, as you can control the amount of sugar and cardamom powder in it. Bonda malai also should be very tender to make this, otherwise a faint smell of coconut oil emanates from the drink.

We had some Kendaale Bonda(The orange red variety) from our garden, water of which is aromatic and is very sweet. I used water from three bonda and the malai I got from them was in right proportion.

Ingredients:
Bonda(Tender Coconut) with thin malai - 3(About 1.2 liters water)
Sugar - 8 Tsp(increase according to taste.
Green Cardamoms - 2

Method:
Shave the bonda, make a hole on the top and collect the water.
Cut open the top shell and scoop the malai with a thick blunt dinner spoon.
You require about 1.5 cups of the malai.
Peel the cardamoms and crush the seeds into a coarse powder.
Transfer the malai and sugar to a mixie jar and blend at slow speed for a minute or so to make puree.
The malai puree now resembles dosa batter.
Add the malai to the coconut water, stir well and then add cardamom powder.
Mix again by tossing the liquid with the help of a mug or big tumbler.
Chill in the fridge for 2-3 hours.
Mix well before serving in tall glasses.

Banana Foster/Caramel Bananas with Ice Cream, Honey and Nuts

Banana Foster is a typical American dessert made caramelised bananas, ice cream and flambé with rum. Slightly Indianised verson here, has honey and nuts instead of rum flambé.

Last September, we had a family get togetherat our home. We also had the local variety of Kadali(Elakki) Bananas grown in abundance in our home garden. For dessert, I thought of making Banana Fudge with Ice Cream but Ajoy Prabhu, an online foodie friend drew my attention towards Banana Foster. I thought, that would be the surprise dessert for our family get together. They all loved the cool treat and exclaimed that this is indeed a Five Star dessert!

Tried making it following an online recipe for caramel bananas and succeeded. Topped the caramalised banans with vanilla ice cream scoop, drizzled pure Coorg honey and sprinkled cashew bits to make this addictive dessert. As you relish each spoonful, you will get the unmistakable medley of tastes and flavours in your mouth. The biting taste of caramalised bananas with the aroma of clarified butter, sweetness of honey, crunchy roasted cashew bits, and the smooth delicious vanilla cream. A hint of cinnamon lingers on till you have the next spoonful. You can go on and on exploring the vivid tastes and flavours till the caramalised banana bowl and the ice cream pack are virtually empty!

Ingredients:
Cashew bits - 25gm
Butter - 60g(Adjust according to requirement)
Brown Sugar/Demerara Sugar - 1/2 cup(Adjust according to taste)
Cinnamon powder/Cardamom powder - A pinch(Optional)
Bananas - Cavendish/ Nendra Bananas 4 or Elakki Bananas 16 ripe, peeled and cut in thick slices or wedges
Vanilla ice cream - 1 liter pack

Method:
Dry roast the cashew bits till golden and keep aside.
Melt butter in a pan over medium heat, add brown sugar and stir.
Add optional cinnamon/cardamom powder.
Heat for 3 minutes or so, stirring, until caramel starts rising and foaming.
Add sliced banana and continue to cook until banana is soft and golden.
Remove from heat.
Arrange 2 tbsp of the caramelised bananas each, in dessert bowls.
Drizzle any extra caramel from the pan.
Serve topped with a scoop of Vanilla ice cream, roasted nuts and a drizzle of honey.

Note: You can also serve just the caramelised bananas topped with roasted cashew bits.