Prawn/ Shrimp Pakoda / Royala Pakodi

Last week my father in law asked me if I know how to make prawn pakoda, as he likes it very much. He said he tasted this kind of pakoda in one of the restaurants in Hyderabad. I was like, let me try and the outcome was really good. Here comes the recipe....

All you need is

Ingredients:

1. Prawns / Shrimp - 1/2 cup
2. Besan / Chenaga pinidi - 1 cup
3. Rice flour / Biem pinid - 1 tbsp
4. Red Chili pwd - 1 tbsp
5. Mint / pudina leaves - 1 tbsp finly chopped
6. Coriander / kothmir leaves - 1 tbsp finely chopped
7. Ginger Garlic paste 1 1/2 tsp
8. salt to taste
9. oil for frying

Method:

1. Mix all the ingredients dry with out water and oil.
2. Add 1 tbsp of warm oil to the above.
3. Start adding 1 tbsp of water at a time and mix well to form a hard dough.
4. Heat oil and then add the dough with the help of ur fingers in the form of pakoda.
5. Deep fry them on medium flame till golden brown.
6. Sever it hot.


Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

Methi Bagara Rice

This rec pie was made on one of my cousins engagement, I liked is so much that I tried it the very next day, and it came out really nice. Hope you all will like it too :)

Ingredients:

1. 2 tbsp kasoori methi
2. 2 cups of basmathi rice
3. 1 tbsp ginger garlic paste
4. 2 bay leafs
5. 4 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 3 tbsp of oil
10. salt to taste
11. 3 green chillies

Method:

1. Wash the rice, soak it in water and keep it aside.
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions and fry till translucent.
4. Add kasoori methi and ginergarlic paste and fry for 2 more mins.
5. Add salt and 3 cups of water ( it goes this way, for every cup of rice, I use 1 1/2 cups of water).
6. Let the water boil, then strain the water in which rice was soaked, now add this only rice(no water) to the boiling water.
7. Cook for 5 mins on medium high flame and then simmer it with lid on.
8. Switch off the stove after five mins or till u think the rice is cooked.

Mirchi-ka-salan,Raita,bagara-baingan, mutton curry...


Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

This is my entry for Masala Magic: Andhra Cuisine – Regional Cuisines of India May 2007.