PRAWNS KOLIWADA

Prawns Koliwada, a delicious dry prawn preparation, inspired by the Kolis(fishermen) in Mumbai. Like Vada pav, prawns koliwada is another popular street food found all over Maharashtra, mainly in Mumbai. It is generally a takeaway dish.

Prawns are marinated in ginger garlic paste and spices for a few minutes. Gram flour gives nice body to the coating. I have included rice flour in this recipe which adds to the crunch of the coating on prawns.

Prawns are deep fried in hot oil. It is important to maintain the temperature of the oil to high. Also, it is necessary to fry the prawns in small batches. Overcrowding in oil may drop the temperature of the oil. 

Recipe for Prawns Koliwada

Ingredients for Prawns Koliwada

• 500gms prawns (cleaned and deveined)
• ¾ cup gram flour 
• 2 tbsp rice flour
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp lemon juice
• Salt to taste
• Oil for frying

How to make

Clean and devein the prawns.

Marinate the prawns in ginger garlic paste, turmeric powder, coriander powder, red chilli powder, salt and lemon juice for 10 minutes.

Add gram flour and rice flour to the prawns. Mix well.

Add 2 tbsp of water to get the coating consistency.

Heat the oil. Fry prawns in small batches. The temperature of the oil should not go down or else the prawns will sink to the bottom and become soggy.

Fry the prawns on each side for approximately 1 minute or until crispy from outside. Over frying may result in chewy prawns.

Serve with mint chutney.

CHICKEN SOUVLAKI KEBABS

I can prepare these delicious kebabs over and over again as they hardly require any preparation to be done. It becomes all the more easier when I marinate them a day before and push it into the refrigerator.

Chicken souvlaki kebabs are Greek style kebabs marinated in olive oil, minced garlic, dried oregano and lime juice.

Chicken souvlaki kebabs are generally barbequed. They can be grilled in the oven as well. I have used my cast iron griddle which has worked fine for me.

These kebabs are served over a bed of Greek pita bread with salad and Tzatziki sauce. Check my previous posts for recipe of Greek pita bread and Tzatziki sauce.

Boneless chicken pieces are required for this dish. I prefer chicken breast for this dish. Boneless chicken thighs also work well. Marination is the key step and should not be missed.

Recipe for Chicken Souvlaki Kebabs

Ingredients for Chicken Souvlaki Kebabs

• 2 chicken breasts
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 6 cloves garlic (minced or grated)
• 2 tsp oregano
• Salt and pepper to taste
• 6 to 8 satay sticks

How to make

Cut boneless chicken into 2 inches cubes.

Add olive oil, minced garlic, oregano, lemon juice, salt and pepper. Rub the marinade over the pieces.

Let it marinate for minimum 2 hours.

Soak satay sticks in water for 20 minutes before threading in the chicken pieces.

For even cooking ensure that the chicken pieces are evenly spaced on the satay stick. Metal skewers can also be used.

Heat up the griddle at medium heat for 6 to eight minutes. Put a table spoon of oil on griddle and spread it evenly with a paper napkin.

Place the satay sticks on the griddle. Cook for 3 minutes. Flip the satay sticks. Drizzle some oil over the kebabs. Cook for another 3 minutes or until done.

If using an oven, bake at 200 deg Celsius for 8 minutes on each side. Baste the kebabs in between.

Serve with pita bread, salad and Tzatziki sauce. 

TAVUK SIS

Kebabs have always been a favourite way to entertain my guests.This is my hundreth recipe! I am very happy about it. So this becomes one more reason for why I like Tavuk Sis.

Tavuk Sis is the Turkish chicken kebabs. Do you know that shish kebabs have originated in Turkey? Cooking meat pieces on open fir, it all started from here.

The preparation of Tavuk Sis is similar to Tandoori chicken, but there is definitely difference in the taste. These kebabs are made from boneless chicken. Chicken breasts and boneless thighs are suitable for this preparation. I feel the result with boneless thighs is better. Well it’s totally upto your preference.

Marinate for minimum 4 hours. Marinating the chicken pieces for overnight will give you best results.

If you are using wooden skewers or satay sticks soak them in water for an hour before threading the chicken pieces.

Recipe for Tavuk Sis

Ingredients for Tavuk Sis

• 450gms boneless chicken thighs
• ¾ cup thick yogurt
• 1 tsp cumin seeds (roasted and ground)
• 1 tsp chilli flakes
• 1 tsp chilli powder
• 1 tsp cinnamon powder
• ½  tbsp minced garlic
• 2 tbsp tomato paste or ketchup
• Salt to taste
• Oil for basting

How to make

Cut the boneless chicken thighs in 2 inch pieces.

In a mixing bowl put the yogurt, garlic, cumin seeds, cinnamon, chilli flakes, chilli powder, tomato paste and salt with chicken pieces. Gently rub the marinade over the pieces.

Marinate for minimum 4 hours to maximum overnight.

Use two satay sticks to thread the pieces as shown in the picture. This will help to handle the pieces better. Soak the satay sticks in water for 30 minutes.

Traditionally the kebabs are cooked on open fire. I have grilled the kebabs in my oven for 8 minutes on each side. You may even use electric or gas tandoor.

Serve with lavash (Turkish bread), salad and yogurt sauce.

CRISPY GARLICKY PRAWNS

Crispy prawns is the most appetizing sight for a seafood lover. This recipe will give you excellent results and it is not at all difficult to make restaurant style crispy prawns at home.

Crispy garlicky prawns is an excellent cocktail snack. Prawns can be coated well in advance and stored in refrigerator for upto two days. This will save your time on the party day.

I have used homemade bread crumbs made from garlic bread. Plain bread crumbs will also do. The intense garlic flavour will comes from garlic powder which is added to all purpose flour.

Recipe for Crispy Garlicky Prawns

Ingredients for Crispy Garlicky Prawns

• 500gms prawns
• 1 cup all purpose flour (maida)
• 1 tbsp garlic powder
• 1 cup garlic bread or plain bread crumbs
• 2 eggs
• Salt and pepper to taste
• Oil for frying

How to make

Clean and devein the prawns. Keep the tails intact as it will help to handle the prawns while coating them.

Give a couple of incisions on the belly side. This will prevent the prawns from curling up.

Marinate the prawns in salt and pepper for 10 minutes.

Meanwhile prepare for the coating. First whisk up the eggs in a deep bowl. Add salt and beat well.

In another bowl take all purpose flour. Add salt and garlic powder. Mix well. Remember if your garlic powder contains salt do not additional salt.

Spread bread crumbs in a plate.

Hold a prawn by its tail. Roll it in the flour until well coated. Dust excess flour.

Now dip the prawn in the egg bath followed by the bread crumbs. This process will take some time, but believe me it’s all worth it. This step will only give a nice crispy texture. At this stage prawns can be put in refrigerator for later use (if required).

Fry in hot oil for 2 to 3 minutes depending on the size of prawns.

Fry in small batches. We do not want temperature of oil to drop. Also avoid overcrowding while frying. Your prawns may turn soggy.

Serve hot with sweet chilli dipping sauce (refer to previous posts for recipe of sweet chilli sauce).It also tastes great with mayonnaise.

TANDOORI CHICKEN ON GAS TANDOOR

Tandoori Chicken plays a very important role in my life. This was the dish which gained me popularity for my interest in cooking at a very young age.

A few years back I had posted a similar recipe of Tandoori Chicken (without oven). The present recipe is my improvised version of Tandoori Chicken. This recipe can be made in an oven or an electric tandoor or on a gas tandoor or a charcoal grill.

After trying this recipe you will never require the Tandoori Chicken Masala mix from market.

It is advisable to use bigger pieces of chicken for cooking with any kind of tandoor such as thigh pieces or drumsticks. Smaller pieces tend to get charred very soon and then burn.

Marination is the key to a good Tandoori Chicken. Marination duration should be minimum two hours to maximum twelve hours in fridge.

Recipe for Tandoori Chicken on Gas Tandoor

Ingredients for Tandoori Chicken on Gas Tandoor

• 2 chicken thigh pieces
• 1 tbsp ginger garlic paste
• ½ cup thick curd
• 2 tbsp fresh cream or malai
• 1 tbsp kashmiri red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• ½ tsp garam masala powder
• 1 tbsp lemon juice
• 2 tbsp oil
•  Salt and Chaat masala as required
• Oil for basting
• Butter for brushing
• Onion rings and lemon wedges for garnish

Make incisions in chicken pieces as shown in the picture. This will help chicken pieces to absorb the spices well.

In a small plate or mixing bowl put all the dry ingredients except chaat masala. Put these dry spices on the chicken pieces.

Add ginger garlic paste, curd, fresh cream, lemon juice and oil. Massage the marinade over chicken pieces.

Cover with cling film. Put in refrigerator for minimum two hours. I prefer marinating overnight.

Preheat the gas tandoor and high heat. The grill tray should be hot enough to make a sizzling sound while placing the marinated chicken over it. Reduce the heat to medium.

Put the gas tandoor lid on and cook for 8 to 10 minutes on each side.

Check the chicken after every 5 to 6 minutes and baste with oil. Check thickest part of the pieces. If done then remove in a serving dish.

Brush with some butter. Serve with onion rings and lemon wedges.

HARIYALI CHICKEN TIKKA

Hariyali chicken tikka has a special place in menu of every Indian restaurant. It is a popular appetizer liked by all. This recipe is easily doable at home. In restaurants the kebabs are grilled in tandoors. At
home it acan be done in ovens or electric tandoors.

Marination is an important step in this recipe. More is the marination time better is the taste.

Recipe for Hariyali Chicken Tikka

Ingredients for Hariyali Chicken Tikka

• 450 gms chicken breasts (diced )
• 1 cup fresh coriander leaves (roughly chopped)
• 1 cup fresh mint leaves (roughly chopped)
• 1 inch ginger (chopped)
• 8 cloves garlic (chopped)
• 6 green chillies (chopped)
• 2 tsp lemon juice
• ¼ cup curd
• Salt to taste
• 2 tbsp butter (for brushing)

How to make

In a grinder jar put the ginger, garlic, green chillies, coriander leaves, mint leaves, salt and lemon juice.

Grind it to get a fine paste by add very little water. Marinade should be of green chutney consistency.

In a mixing bowl beat the curd.

Add the marinade, curd and chicken pieces in a mixing bowl.

Put in the chicken pieces and rub the marinade over the pieces.

Cover it with cling film and let it sit in refrigerator for minimum one hour. The more it marinates, better will be the taste.

Thread the chicken pieces in satay sticks. Approximately you will need six to eight sticks.

Place the satay sticks in a baking dish. Brush the chicken pieces with melted butter.

Bake in a preheated at 200 deg celsius.

After ten minutes flip the sticks, brush more butter on it.

Bake it for another ten minutes.

Serve Hariyali chicken tikka with lemony onion salad or roll them in parantha to make some delicious wraps.

INDIAN TANDOORI CHICKEN (WITHOUT OVEN AND TANDOOR)

Tandoori chicken is a well known dish throughout the world. Being very proud of this fact, I would like to share a brief history about it’s popularity.

Tandoori chicken gets its name from the word tandoor (a cylindrical clay oven ) in which this dish is prepared. This chicken dish originated in Punjab as traditionally tandoori cooking was followed in Punjab. Villages in Punjab had communal tandoors where centrally food was prepared. Even today few villages have these tandoors.

Post partition Punjabis settled in Delhi and other places.  Moti mahal deluxe restaurant, in Delhi served this dish for the first time to first prime minister of India, Jawaharlal Nehru who liked the dish so much that he made this dish a regular part of official banquets. Visiting dignitaries enjoyed it so much and that led to it’s popularity throughout the world.

This is an easy to make dish which broadly involves just two steps. First is the marination and the second is grilling. Marination period can be anything between four to twenty four hours. The second step can be done in an oven, tandoor, barbeque or in a kadhai.

Chicken pieces or the whole chicken is marinated in yoghurt with lemon juice, ginger garlic paste and other spices. The longer the marination period, better is the taste.

I started preparing this dish when very young and I was quite known for it. No ready made or instant spices are required, just the basic ones.
Just push the marinated pieces on to a skewer and cook over a barbeque.
Don't have a barbeque...... cook in a regular thick bottomed pan or kadhai(skillet) and smoked towards the end to give it a tandoori effect. The result is as good as the traditional tandoori chicken. I am sharing the same with you all enjoy it...

Recipe for Indian Tandoori chicken in kadhai(skillet)

Ingredients

• 800 gms skinned chicken (cut in medium sized pieces)
• ¼ cup butter or oil
• 2  inches pieces of coal (for smoking)

For marinade

• 200 gms yoghurt
• ½ tsp turmeric powder
• 3 tsp red chilly powder
• 2 tsp coriander powder
• 1 tsp roasted cumin powder
• 3 tbsp ginger garlic paste
• 2 tbsp oil
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste

How to make

In a mixing bowl put all the ingredients for marination. Mix well.

Add the washed chicken pieces and rub the marinade with your hands till the pieces are well coated.

Cover with a cling film and refrigerate for at least four hours or overnight.

Heat some oil in a kadhai. Add the marinated pieces (not the marinade) and roast on medium heat till done. As the chicken is marinated it cooks as fast as 7 to 8 minutes.

Heat two pieces of coal directly on the burner. Put these coal pieces in a small bowl. Pour few drops of oil on it to get fumes. Keep it in the center of the kadhai and immediately cover with lid for 3 to 4 minutes.

Brush with some butter and enjoy this lip smacking dish as a snack with green chutney or with simple yellow dal and rice.

Tip

• If you intend to use bigger pieces or even make a whole chicken, it is advisable to make a few cuts on it to help the marinade get inside it.
• Marinade can be used as the base for another dish. Also leftover tandoori chicken can be added to it.