Baigan Naachiyari

The names really very weird but the dish is good!! Baigan means egg plant.This is one of the perfect side dish for Biryani, pulao.

Ingredients:

5 brinjals
3 big tomato
one tsp coriander powder
chilli powder according to ur spice level
1/4 tsp turmeric powder
1 1/2 tsp ginger garlic paste
2 tbsp oil,preferably gingelly oil
1/2 tsp mustard
1/2 tsp jeera
few curry leaves.
pinch of asofetida ( optional)
salt to taste

Method;
Cut the brinjal into bite size pieces and soak them in salt water. Chop tomatoes finely.Heat a vessel with oil.Add ginger garlic paste and saute till raw smell disappears.Then add mustard seeds,jeera,asofetida and curry leaves.stir for few minutes.Then add the chopped tomatoes.And let in cook on low flame till the oil seperates from the gravy.Add the spice powders and salt.Mix.Then strain the brinjal and add them.Saute for few minutes.Then add little water and cover the vessel till the brinjals are cooked.garnish with cilantro leaves.

Home style fried fish with potato n onions

This is a traditional recipe which is a favorite of everyone at my place.


Ingredients
Fish-250g
Chilli powder-2tsp
Turmeric powder-1tsp
Tomato juice-1
Potato-1
Onion-1 medium sliced
Salt
Oil for frying

Method
Clean and wash the fish
Peel off skin and cut the potato into thin circles and onion into thin long pieces
Take the fish slices, potato and onion in a bowl add chilli powder, turmeric powder, tomato juice( just squeeze the tomato) and salt and mix well until all the pieces are covered with the masalas
Marinate for an hour
Shallow fry it in a pan.

Easy egg pudding!!

Easy egg pudding!!

An easy pudding to start of your day or even can have it as a dessert.Very healthy dish for kids too. I have used the word 
'easy' coz the ingredients are the usual stuff we find at home and the method is also not complicated.Give it a try and let me know 

Ingredients:

Egg - 5
Milk- 2 cups
sugar - 1 cup + 2 tbsp

Method:

Beat all the ingredients together in a mixer grinder except 2 tbsp sugar.Heat a round bottom vessel.Once its hot add the sugar and when it start to caramalize sprinkle some water on it.Remove from flame.Once it has cooled down add the beaten mixture and steam it for fifteen minutes.Easy egg pudding is ready to be served!

Note: Will post the pic soon,as its in my cell.Got to transfer it..

Prawns pulao

This is Chef Sanjeev Kapoor's recipe with a lit bit of alternation to satisfy my family's taste buds  The actual recipe calls for just three tbsp coconut milk, but I on the other hand wanted to give it more taste and flavour so increased the milk's quantity.

Ingredients;
1 1/2 cups basmati rice (long grain)
600 g headless prawns
2 medium onions
3 -5 sprigs fresh coriander leaves
2 green chilies
1 tablespoons oil
1 tbsp ghee/butter
2 cloves
1 inch cinnamon stick
2 green cardamoms
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
1 1/2 cup coconut milk
1 1/2 cup water.

Method:
Wash and soak rice in water for 30 minutes.Drain and keep it aside.Chop the onions finely.Chop the coriander leaves too.Slit the green chillies. Shell, de-vein and wash the prawns.
Now, heat oil and butter in a thick-bottom pan.Add cloves,cardamom and cinnamon.Stir-fry for a minute.Then add the onions and saute till they become translucent.Add water,turmeric powder,lemon juice and green chillies .Bring it to boil.Then add coconut milk and bring it to boil once again.Add rice and chopped coriander leaves.After a minute, stir in prawns, salt to taste.Stir and close the vessel.Cook on low flame till the prawns and rice are cooked.Garnish with Coriander leaves.Serve hot!

The recipe for Schezwan sauce...

I had planned to make crispy vegetables in hot garlic house for dinner yesterday and then realized that the recipe had Schezwan sauce as one of the main ingredient.To my utter disbelief there wasn't any stock at home!Then I had to hunt down recipes on how to make schezwan sauce (here I was thinking of having an easy and simple dinner!!:( )
I came across this recipe from a blog 'The chef And Her Kitchen' and followed it.(I did reduce the no of red chillies in my dish coz we dont eat very spicy food) And the sauce was perfect!
Here is the original recipe But you can alter the no. of red chillies according to your spice level..

Ingredients:
10-15 medium sized Garlic pods, peeled
10-12 Red chillies(I used Byadige variety)
3 tbsp. finely chopped Garlic
1 tbsp. finely chopped Ginger
1 tbsp. finely chopped Celery(or thick Coriander stems)
2 large Tomatoes, roughly chopped
1 tbsp. Tomato Sauce(optional)
1 tsp Soya Sauce
1 tbsp. Vinegar
1/2 tsp sugar
1/2 tsp White(or Black) Pepper powder
Salt to taste
2-3 tbsp. Oil

method:

1.Remove the stems of red chillies and soak them in warm water for half an hour. You can even remove the seeds if you cannot bear the heat.
2.Grind the soaked red chillies with garlic pods to a fine paste.
3.Grind chopped tomatoes to a smooth puree.
4.Heat oil in a pan/kadai and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and sauté nicely until the raw smell of all the ingredients go away.
5.Add pureed tomatoes and let it simmer for a while and then add ground red chili- garlic paste and fry nicely until the raw smell of tomatoes and red chili- garlic paste goes away and it leaves the oil in the edges.
6.Add tomato sauce(if using), vinegar, soya sauce, sugar, white(or black) pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes. The sauces do have certain amount of salt, so add salt accordingly.
7.If the sauce is very thick you can add some water and simmer again to get a thick sauce consistency of your requirement. I usually keep it thick so that it can be stored well for sometime.
8.Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week in refrigerated when no water is added to it.
Use the sauce according to your requirement in the recipe.

*Byadige chillies are less spicy. If you are using regular red chillies reduce the number of red chillies to 5-6 based on the spiciness of chillies. If you are not confident about the spiciness you can even remove the seeds and use, it will reduce the spiciness to a greater extent.

recipe courtesy : http://www.chefandherkitchen.com/

Dry Vegetable Manchurian

Yesterday I wanted to try something for iftar, something veggie ;) so was racking my brain around! Then the thought of Manchurian

 popped into my head.So went ahead and tried and it was good!!

Ingredients:

For the veg balls:
2 cups finely chopped capsicum,cabbage,carrot,onions
2 tbsp all purpose flour
2 tbsp corn flour
1/2 tbsp rice flour
1 tbsp ginger- garlic paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
warm water as required
salt to taste
oil for deep frying

For Sauce:
1/4 cup spring onions chopped
1 1/2 tbsp minced garlic
1/2 tbsp minced ginger
1 finely chopped green chilies
4 tbsp tomato sauce
2 tsp soy sauce
1 tbsp sugar
1 tbsp oil
coriander leaves for garnishing

Method;

1. Heat oil for deep frying.
2. In a bowl combine all the ingredients mentioned under the veg balls except water and oil.Use water little by little and form the mixture into small balls
3.Deep fry all the veg balls till golden brown.Initially reduce the flame because the veg has to be cooked,then later increase the flame to get the golden colour.
4.Heat oil in a large wok and add the chopped garlic under low flame and saute for few seconds.Add the green chilies and ginger and stir fry on high for few seconds.
5.Add the whites of spring onions and stir fry for another two minutes.
6.Add the veg balls and stir fry for another two mins.They should retain their crunchiness.
7.Reduce flame and add the sugar,soy sauce, tomato sauce.Mix well and cook for another two mins.Add 3 to 4 tbsp water and cook for another 2 mins.
8.Toss on high flame for 1-2 mins.Turn off heat.Garnish with the chopped spring onion greens or coriander leaves.

Tandoori Chicken

Ingredients:

1 cup hung curd
2 tbsp juice of ginger garlic paste
1 tbsp lemon juice
1 tbsp olive oil
1 tsp garam masala
1 tsp ground coriander
1/2 tsp chili powder
1/2 kg chicken thigh pieces
1/2 tsp turmeric powder
salt to taste

Method:

Combine curd,ginger garlic juice, lemon juice, oil, spices and salt in a large ceramic bowl. Cut 2 slits in top of each chicken thigh, making sure not to cut all the way through. Add chicken to curd mixture and turn to coat well. Cover and refrigerate for at least 3 hours.

Preheat oven to 220°C.Place chicken on the wire rack inside the oven and roast for 30 minutes or until cooked through. Serve with rice and lemon.

Creamy chicken mushroom pasta

Creamy chicken mushroom pasta

Ingredients:
150 gm chicken cubed
250 gm pasta cooked according to package instructions
one packet cream of mushroom soup
half red and yellow bell peppers chopped
two tbsp chopped spring onions
chili powder according to your spice level
salt to taste
4 tbsp curd
2 tsp ginger garlic paste.
four tbsp oil
one tbsp chopped onions

method:

1.In a bowl add chili powder,curd,salt and make into a paste.
2.Add chicken pieces to the curd mixture and let in stand for around fifteen minutes.
3.In a wok add a tablespoon of oil and then the whole chicken curd mixture and fry till the chicken is cooked.
4.In an another saucepan add a tablespoon of oil and on high flame add the veggies and saute them for two to three minutes.Then reduce flame and to this add the cooked chicken gravy mixture and saute for few minutes.remove from flame.
5.Now make the soup according to the package but with 2/3 rd of the water quantity mentioned.When the soup comes to a boil add 1/3 rd of milk and cook for few minutes.
6.To this add the cooked pasta,chicken veg gravy and mix.
7.Adjust salt and spice and cook for few minutes.
8.Now creamy chicken pasta is ready to serve.

Fish Kofta Curry

Fish Kofta Curry

Ingredients:

500 gm fish
1 onion chopped
2 tsp ginger garlic paste
3 slices of bread soaked in water and squeezed dry
3 tbsp chopped coriander
4 green chilies minced
1 tsp coriander powder
1 tsp jeera powder
1/2 tsp garam masala
salt to taste
pepper powder according to your spice level
Oil for frying

For curry:

2 big onions chopped.
2 tsp ginger garlic paste
250 gm tomatoes pureed
1/2 cup curd
3 tbsp coriander leaves chopped
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp jeera powder
1 tsp garam masala
Salt and chili powder to taste

Method:

1. Boil fish in water,having added salt.
2.keep boiled water aside and debone fish.
3.Mix together all the kofta ingredients and form into round balls.
4.Deep fry to a golden colour.
5.Heat oil in a pan.Add onions and ginger garlic paste and fry till onions become translucent.
6.Add tomatoes,curd,spice and salt.
7.Cook them till oil oozes out.
8.Add the boiled water and another cup of water and bring the contents to a boil.
9.Reduce heat and add the koftas and cook for five minutes.
10.Garnish with coriander leaves and serve hot.

Bread Pudding

Bread Pudding

Ingredients:

1 cup milk
1/4 cup butter
1 tin condensed milk

2 eggs,slightly beaten
1 tsp vanilla essence
1/2 cup raisins if desired
15 slices of Day old bread
1/4 tsp salt
1/4 cup raisins as desired

Method:
1.Heat oven to 350ºF. In saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
2.In large bowl, mix eggs,condensed milk,vanilla essence and salt. Stir in bread slices and raisins. Stir in milk mixture.Nicely mix. Pour into a ungreased dish.
3.Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean.

Filling for Patties,sandwich etc;etc;

Filling for Patties,sandwich etc;etc;

INGREDIENTS:

1/2 cup chicken broth
One cup carrot chopped
One and half cup onion chopped
Half a cup tomatoes chopped
1 cup chicken shredded
pepper powder
1/4 cup cooked corn kernels
4 tbsp chopped coriander leaves
salt to taste.

Method:

1.In a frying pan,add oil and then the veggies together with the chicken broth on medium flame.
2.Once the veggies are cooked evaporate the excess water and add the shredded chicken.
3.Adjust spice and salt.
4.Add the chopped coriander leaves.
5.Close the vessel and on low flame cook them for 5 minutes.

Tangy beef pasta

Tangy Beef Pasta

Ingredients:

1/2 kg beef finely chopped
1/2 kg pasta cooked
2 cups chopped onions
2 tbs olive oil
1 tsp Chinese seasoning
1 dried red chili chopped
1 tsp ginger garlic paste
pepper powder
salt
4 tbs chopped coriander leaves
1 tsp sugar
1- 1 1/2 cups of tomato sauce
3 garlic cloves chopped

Method;

1.Pressure cook the beef with ginger garlic paste and salt.
2.Heat a vessel,add olive oil,then the garlic under low flame.
3.Saute for few minutes then add the onions together with red chili and Chinese seasoning.
Cook for five minutes stirring occasionally till the onions become soft.
4.Season with salt and pepper.Remove from flame.
5.To this add the cooked beef,sauce,sugar and bring to a simmer on low heat, let cook, uncovered for five to ten minutes.
6.Once the sauce has simmered for 5 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. 7.Finally add the cooked pasta and mix gently.
8.Tangy beef pasta is ready to be served!

Crispy Fried Chicken

Everyone loves chicken,and that too a crispy one is definitely good treat! This is my first version of crispy chicken,there is still more to come.So I guess you could name it Crispy fried chicken 1..;) This chicken is perfect for lunch,dinner or it can be even had as a tea-time snack.Believe me its a must try recipe!

Ingredients:

1/2 kg chicken
1/2 tbsp ginger garlic paste
pepper powder according to spice level
salt to taste
3/4 cup original corn flakes ground to powder
1 cup all purpose flour
1/2 tsp baking powder
1/2 cup milk
2 eggs
oil for frying

Method:

1.Marinate the chicken pieces with ginger garlic paste,salt and pepper for at least half an hour.
2.Combine powdered corn flakes,flour,baking powder,salt and pepper.
3.Whisk together milk and eggs.
4. Dredge chicken in corn flakes mixture;dip in milk mixture, and dredge in corn flakes mixture again.
5.Pour oil in deep frying pan ( do not use a non stick pan)  and on medium heat fry the chicken pieces until    golden brown.
6.Serve immediately.

Yellow Rice

Now this recipe is a must try for all those ghee rice lovers.Actually, You can consider it as ghee rice's sister ;). This dish is easy to prepare, tastes great and smells good too!! Try it yourself and lemme know:)

Ingredients:

2 cup rice
4 cup coconut milk
15 shallots chopped
1 tsp ginger garlic paste
3 cardamoms
cinnamon 2 inch
1 tbsp ghee
2 tbsp refined oil
1/2 tsp turmeric powder
salt to taste.

Method:

In a pressure cooker heat oil together with ghee.Add the cardamoms and cinnamon and fry for few seconds.Now add the shallots and saute till they are half cooked and then the ginger garlic paste and fry till the raw smell disappears.To this, combine the coconut milk with salt and turmeric powder and bring it to a boil.Now add the rice and pressure cooker it for three whistles.That's it.Now the yellow rice is ready to serve.Tastes great with mutton or chicken gravy!

Eclairs.

Ingredients:

for the case:
1/4 cup butter
2/3 cup water
1/8 tsp salt
2/3 cup flour(maida)
2 large eggs,slightly beaten

For the filling:
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tbs butter
1 tsp vanilla extract.

For the chocolate icing:

1 tbsp cocoa powder
1 tbsp water
1/2 cup icing sugar
1 tsp butter
1 tsp vanilla essence

Method:

1. Preheat the oven.
2.Place butter, water and salt in a saucepan and bring to a boil. As soon as it comes to a boil, add the flour, remove from heat and beat well till the mixture leaves the sides of the pan.
3.When cool enough to touch, beat in the eggs with an electric beater (a little at a time, if not using an electric beater), till the mixture is light and fluffy.
4.Rinse a plastic bag (or icing bag) with water. Fill the bag with the egg and flour mixture and snip a 3/4"-1" hole in one corner.
5.Take an un-greased baking tray and pipe out straight lines of about 3" length, spaced an inch part.
6.Bake in a pre-heated oven in temperature 180C/350F for 30-40 minutes (they stop making a faint sizzling sound). Remove from oven and pierce on the side with a knife and leave to cool. They would sink if not pierced.
7.In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
8.Mix icing ingredients together over low heat, till well blended and smooth.
9.When puff cases are cool, snip a cut into the top half, enough for an icing nozzle to be pushed in to fill the cream in.
10.Slit the eclairs horizontally half way, till just short of the edge, so they stay joined. Pipe the cream into the cases with and icing gun or polythene bag.
11.Coat the exposed part with the icing, and serve. 

Drums of Spice

As the name suggests,for this recipe a lot of spice is involved.And these spice do not increase the level of hotness but gives more flavour and aroma to the dish.One more thing, a tandoor is required for the making of  this chicken.I used an electric tandoor.

Ingredients:

1 kg chicken drums

1 tsp fennel seed powder(sombu/perunjeeragam)

1 tsp cumin powder(jeeragam)

1 tsp garam masala

1 tsp coriander powder
1/2 tsp turmeric powder
4 tsp ginger garlic paste

400 ml hung curd

chili powder as desired

salt to taste.

2 tbs oil.

Method:

1.Combine all the ingredients except the chicken and form into a paste.

2.Now add the chicken pieces and evenly mix them so they are fully covered with the paste.

3.Refrigerate for at least 4 hours.

4.Cook in the tandoor till the chicken is tender and they are browned.

5.Serve with mint chutney.

Quail Gravy

Everyone loves quail at home.So we have it often at our place.This is one recipe that my mother in law makes often and we just drool over it!

Ingredients:

5 quail
3 tomatoes chopped
3 big onions chopped
ginger garlic paste 2 tsp
chili powder 3 tsp
salt to taste
2 tsp khus khus seeds
4 tbs oil
half a cup of water
Cilantro for garnishing.

Method:

1.Combine ginger garlic paste,chili powder and salt and form a paste.
2.To this add the washed and cleaned quails and marinate them for at least half an hour.
3.In a deep pan,heat oil.
4.Add the onions and saute them till they are translucent.
5.Now add the chopped tomatoes and fry them till they are thoroughly cooked.
6.Add the marinated quails and mix them with the onion mixture for few minutes.
7.Add half a cup of water to the quails,cover the pan and cook for around fifteen minutes on medium flame.
8.Grind the khus khus seed with little water in a mixer grinder and add them to the quails.
9.Keep the quail gravy on high flame till the excess water gets evaporated.
10.Garnish with cilantro leaves.
11.Enjoy!

Karee Vadai

Got this recipe from  a blog 'Taste of pearl city'.Made it at home and it was delicious.Thank you Umm Maymoonah for this dish!!
Blog URL:http://tasteofpearlcity.blogspot.in/

Karee Vadai (Meat and Lentil Fritter) My Guest Post on Cooking Varieties

This recipe is my guest post on Cooking Varieties.  Actually I was supposed to do this long back ago with any recipe using Winter Squash, since it was really just the time we moved to India, I couldn't make it.  Ms.Wan was really kind and patience with me, I really appreciate that.
Finally when I was ready to do the post, it was just a couple of days before Ramadhan, so I decided to make some Iftar related recipes, so this kari vadai (meat and lentil fritters).  Thank you Ms.Wan for giving me this wonderful opportunity.

Kari Vadai is nothing but fritters made with fritters and lentils.  I have used here Chana dhal which is nothing but yellow split pea.  You can find this in any Indian grocery stores.  This is something which we have for our Iftar with Kanji (Soup).  This vadai can be prepared with uncooked meat also, but I cooked the meat and then used for fritters, since it reduces the cooking time for vadai, aslo you don't have to worry whether the inside is cooked or not and your oil doesn't get spoiled with all the meat fat. Hope you all enjoy this recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Make 15 to 20 vadai's

Ingredients:
Chana dhal (Yellow Split Pea) - 150 g
Boneless lamb- 150 g
Onion- 1 small sized finely chopped
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Lemon juice- 1/2 tbsp
Salt as required
Oil for frying

Method:
Soak the chana dhal in water for 2 hours.  Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.  Add oil in a pan, add the meat pieces  and cook  until the meat is completed cooked.   Now grind the chana dhal by adding very little water into a thick coarse paste.  Once the dhal looks coarsely ground, add the meat and grind it again.  Meat should also look like coarse pieces in the dhal.  Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste.  Mix it well.  Heat oil in a pan to shallow fry, once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil, keep the flame in medium and cook it on both sides until it looks golden brown in colour.  Serve the hot vadai's with green chutney.


Note:
 To check the oil is hot enough, drop a small amount of mixture in the oil, if it comes bubbling up immediately then the oil is ready to fry.
Also if your mixture doen't hold well and it's too crumbly, add some gramflour or all purpose flour to hold the mixture.

Coconut Pudding

Ingredients
• ½ cup tender coconut bits(optional)
• Vegetable oil for greasing a deep glass dish 
• 400ml Coconut Milk

• 6 tablespoons corn flour
• 1/3 cup sugar
• ½ cup condensed milk
• chopped nuts
• A small pinch of salt

Preparation

1. Grease a dish and set aside. In a small bowl, stir together ½ cup Coconut Milk and corn flour until smooth.
2. In a medium non-stick saucepan, combine the remaining coconut milk, the condensed milk and sugar. Stir over medium heat until sugar has dissolved.
3. Add the corn flour and coconut milk mixture slowly into saucepan, while whisking continuously. Now stir in the vanilla essence, tender coconut bits and salt. Cook while whisking vigorously (do not allow to boil), until mixture is very thick and pulls away from the sides of the pan. This should take 4-6 minutes.
4. Pour the mixture into the greased dish and spread evenly. Let it cool briefly, then cover with plastic wrap/aluminium foil and chill until set, for at least 1 hour.
5.Cut the chilled coconut pudding into desired pieces and sprinkle each with chopped nuts.
6. Enjoy! 

Spicy Prawn Gravy

Regarding this recipe, it's one of the most favorite dish at home.We do cook prawns in different ways but we always come back to this one.It's tangy,spicy & mmm,a perfect recipe with lots of flavor!Do try and lemme know :).

 Ingredients:

1/2 kg prawns de-shelled and de-veined

3 tomatoes chopped finely.

1/2 kg shallots chopped or 3 big onions chopped.

(shallots give more flavor but if you are in a hurry use big onions)

1 tsp ginger garlic paste.

Few curry leaves

chili powder as desired

Salt to taste.

2-3 tbsp oil

Turmeric powder for washing the prawns.

Method.

1.Mix turmeric powder with the prawns and then wash them a couple of times.This helps to get rid of the prawns smell.

2.In a vessel add the prawns,chili powder and salt and marinate them for at least 15 minutes.

3.Heat oil in pan ,add the curry leaves and saute for a few seconds.

4.Now reduce the flame and add the ginger garlic paste and saute till the raw smell disappears.

5.Add the onions and fry for few minutes.

6.Now add the tomatoes and saute them till they are thoroughly cooked.

7.To this add the marinated prawns and fry for two to three minutes.

8.Add half a cup water,cover the pan with a lid and cook the prawns on slow flame till they are tender.

9.Remove the lid and on medium flame evaporate the excess water till the dish gets the gravy texture.

10.Now spicy prawn gravy is ready!