Hot and Sweet Chilly Prawns

  

If there is one thing that my husband cannot live without,it’s probably prawns. Hehe, yeah prawns!! He loves it that much. But prawns are not very friendly with me though, it gives me allergy. Even then i make prawn dishes very often for him. 

 

 
I mostly prepare prawns in the South Indian method, particularly kerala way because thats how Fadal likes it. But i was super bored with the same way of cooking. So i thought of making an Indo-Chinese version of it. 

  
So i came up with this hot and sweet chilly prawns. It was very quick and easy to make and it turned out great. The sweet, hot and sour taste was so tasty that it went very well with the succulent prawns. 

  
And this dish was a winner with Fadal too, but i knew it would be. Anything, be it chicken,beef or prawns   with hot and sweet sauce is hard to mess up…so much goodness in that combo. 

Try it and enjoy! :)

  
  
Serves 3

300g prawns

For marination:

1 tsp soya sauce

1/2 tsp red chilli powder

1/2 tsp corn flour

Pepper to taste

Salt to taste

For sauce:

2tbsp Ketchup

1 tsp sriracha sauce/ chilli sauce

2 tsp honey

1 tsp Soya sauce

1 tsp white vinegar

1/2 tsp red chilli powder

Other ingrediens:

1 large onion chopped

2 tbsp garlic chopped

1 tbsp ginger chopped

1/4 tsp sugar

4 tbsp vegetable oil

Spring onion green part/ coriander leaves 

Salt to taste 

  
1. Clean and devein the prawns. 

2. Marinate it with the ingredients listed under marination and shallow fry it till cooked. Keep aside. 

3. Meanwhile mix in the ingredients for the sauce in a small bowl and keep ready. 

4. In the same oil in which you fried the prawns, add in the onions, ginger and garlic. Sauté for 5-8 minutes on medium flame. 

5. Add in the sauce mix and sauté well for 10 minutes on medium flame. Add  3 tbsp water and cook for 5 minutes. 

  
6. Add in the salt and sugar. 

7. Throw in the fried prawns and mix well. 

8. Garnish with spring onion greens or coriander leaves.  

    
Notes:

✔️After frying the prawns you will have the leftover fried masala stuck onto the pan. Don’t  discard it, instead add that to the sauce along with fried prawns. That will give a new level of taste to the dish. 

✔️ Be careful while adding salt to the marination as well as the sauce, as we are adding soya sauce in both. 

✔️ Serve this with noodles, pasta, fried rice or rotis. 

 
I am taking this dish to Angie’s Fiesta friday which is being cohosted by Jhuls@notsocreativecook and Effie@fooddaydreaming. Its gonna be super fun there. :)

  

Aish el Saraya-Middle Eastern Dessert

  

We love desserts! And if it is Arabic sweets, we love them even more. I just cant get enough of Arabic sweets, so i am always in search for recipes. You all must be aware of my love for it. I have posted quite a few arabic sweets recipe already, some of them are Arabic bread puddingUmm-AliKataif Asaferi, and Kanafe Naame. Check them out if you haven’t before. 

  

  

Just recently i found this super easy recipe of this Middle Eastern dessert named aish el saraya! Made it and devoured every bit of it. It looks a lot like umm-Ali but there is difference between both. 

  

I served this dessert to my Jordanian guest yesterday and he loved it. He said it was delicious! This comment coming from an expert made me very happy. 

   

 

It is very simple to make this pudding, so this is gonna be my go to dessert when I’m short of time, when I’m entertaining and when i need something eggless or rich and creamy from now on. You all should try this. Its too good. 

  

Serves 5-6

Recipe courtesy: Archana of Archana’s kitchen

For simple syrup:

1 cup sugar

1 tablespoon of orange blossom water

1 tablespoon rose water

1 tablespoon lemon juice

1 cup water

For custard:

500 ml of milk

400 gms sweetened condensed milk (1 tin)

300 ml whipping cream

1-2 tsp rose water

1-2 tsp orange blossom water

6 tbsp corn flour

Toasted bread rusk (about 30 small rusks enough to line the dish you are setting the sweet in)

Chopped pistachios for garnish

  

 

1. Place the toasted bread rusks in a square dish. 

2. For the syrup: Mix in sugar, water, lemon juice in a pan and heat in a medium heat. Once the sugar has melted add in the rose water and orange blossom water. Remove from flame. Allow to cool a little. 

3. Pour in the syrup over the rusk and allow to soak. Then line another layer of rusk and pour in the syrup. Let all of it soak the syrup well. 

4. For the custard: 

A) Mix the cornflour in about 1/2 cup of cold milk and mix well. 

  

B) Combine together milk, cream, condensed milk and corn flour mixture in a heavy bottom pan and heat it on medium heat. Keep stirring till it gets smooth and thick. Once it thickens add in the rose and orange blossom water. 

C) Stir it a bit more till you get a “thick” pudding like pouring consistency. 

D) Pour over the rusk. Sprinkle in the chopped pistachios. 

5. Refrigerate for 5-6 hours or overnight. 

  

Notes:

✔️ The cream part of the pudding is soo yummy that you can make that alone as a pudding by omitting the rusk part. 

✔️ Instead of the rusk you can also use toasted bread. 

✔️  I didn’t have orange blossom water with me, so i used the rose water alone. 

   

 

Mutton Do Pyaza

 

Today i am going to present a very rich and flavorful mutton recipe. This is my first mutton recipe post, i guess…..yah! It is. I had bookmarked this recipe from this amazing blog ecurry sometime back and finally made it last week. It was exactly what i expected, a spicy dish loaded with flavor….Mutton do pyaza. This particular item, was the type of dish that was reserved for orders in restaurants only, until now. But from now on i can make restaurant style do pyaza at home, it’s that perfect. 

  

I have done a few research on how this dish gets the name do pyaza, and i got to read a lot of different reasons for the same. But what i understood is that do pyaza are typically indian dishes where the meat, chicken or vegetables are cooked in plenty of onions.

  

 

 “Do pyaza” signifies “twice onions”, maybe because onions are added at two stages during cooking. So whatever it is, we are using lots of onions as well adding them twice in the cooking process. So this definitely is a perfect do pyaza dish. 

  

The meat i have used for this recipe is goat meat. We call it mutton. Lamb however is a good substitution, but will take more cooking time. 

   

Now if you guys are wondering what the difference between lamb and mutton is, then what i learned from my google guru is that lamb is a sheep that is slaughtered between ages 4 months to 12 months. The meat from an older sheep that is slaughtered is called mutton. It is more tough and intense in flavor and requires an aquired taste. 

  

This recipe doesnt need any special purchases…red chilli powder,  turmeric powder, ground  coriander and garam masala and other very common ingredients are all that is needed. If you are a mutton fan, do DO try out this recipe. You will enjoy it to the core, i swear! 

  

Serves 3-4

Recipe courtesy: Soma of Ecurry

450 grams Indian mutton

For the marinade:

4 tbsp thick yoghurt

1 tbsp garlic paste

1 tbsp ginger paste

1/2 tsp red chilli powder

1 tsp pounded garlic

2-3 tbsp grated onion

1 tbsp mustard oil

1 tsp salt

1/4 tsp turmeric powder

For the sauce: 

4-5 tbsp ghee

1 cup packed thinly sliced onions + 1 tbsp ghee

1 green cardamom

1 2″ cinnamon stick

3 cloves

3 green chillies slit (remove seeds if you cant tolerate the heat)

4-5 cups tightly packed red onions

1 tsp sugar

Black pepper powder to taste

2 tbsp freshly minced ginger

1 tbsp mined garlic

3/4 tsp fenugreek seeds, pounded to break them

1 tbsp coriander powder

1/4 tsp turmeric powder

1 tbsp kashmiri red chilli powder

1 cup water or as much as needed

1/2 tsp garam masala powder

  

1. Wash and pat dry the mutton and marinate them with the ingredients listed under marination for a couple of hours, if you marinate it overnight, even better. 

Precooking the meat:

1. When starting to cook, heat a tbsp of ghee and add in the cup full of onions, along with a sprinkle of sugar and salt in low to medium heat till the onions become golden brown and crisp. Do not burn the onions. Remove and set aside. 

2. Place the meat with the marinade in a pressure cooker along with a cup of water. Partially cook the meat for about 10 minutes until the mutton is partially cooked (a little more than 1/4th). Let cool, open and set aside the precooked meat and the remaining sauce aside. 

Making the sauce:

1. In a heavy bottomed pan, add in pounded cardamom, cinnamon and cloves. Toast the spices. When the sweet aroma comes from it add in 4-5 tbsp of ghee. 

2. Once the ghee is hot add in the sugar and stir around until it dissolves well, make sure it doesnt burn. Add in slit green chillies and all the onions and cook at low heat until it caramelizes.  They will turn pinkish golden first and then deep brown on the edges not burnt brown. This will take about 15-20 minutes. 

  

3. Now add the ginger, garlic and the fenugreek seeds to the onion, and cook again for a couple of minutes. 

4. Add in the cooked meat, reserving the liquid for later use. Toss the meat well with the onion mix. Increase the heat. Now you will have to cook on medium to high heat. 

5. Add in the turmeric, coriander, chilli and black pepper powders. Mix well and cook for 5-7 mins until the meat and onion mix blends well. Now start adding the reserved sauce little by little so that the onion mix wont dry out and stick to the bottom. When all the reserved liquid is used up and the onion mix looks kinda like a paste with oil separating from the sides, it is time to cover it and cook further for the meat to get tender. 

6. Add about half cup of water and the pre fried crisped onion to the mutton, mix and cover the lid tightly and cook for another 10-15 more minutes. The meat has to be very tender almost falling off the bone. If you want thicker gravy and less sauce, just open the lid and cook on high flame till it thickens. 

7. Finally add in the garam masala and cook for another 5 minutes and garnish with coriander leaves. 

   

  

Notes:

✔️ Do not reduce the amount of onions used, because onions give the texture and flavor to the dish. 

✔️ If you dont have a pressure cooker you can cook it in your heavy bottom pan too, but it might take double the time to prepare this. Cooking in the pan is the traditional method of cooking this dish. It will impart more flavor to the meat because of the slow cooking. 

✔️ Meat tenderizer or 1 tbsp of grated raw  papaya can be used if you want the meat to cook faster and the meat to be tender. 

✔️ Add in a few drops of kewra water at the end for that authentic aroma.  

   

  

 

Nutella Stuffed Chocolate Chip Cookies

  

If you are craving chocolate, these are definitely the cookies to make as there are chocolate incorporated in these beauties in three ways: Nutella, chocolate chips and cocoa powder. They are rich, decadent fudgy, dense and thick with…….wait for it…..an amazing lava like nutella flowing from the center. Yummmy! 

  

If you are one of those types who have that moment where all of a sudden you absolutely NEED to have a spoonful of Nutella to satisfy your sugar craving, you will fall in love with these cookies. 

  

The Nutella filling doesn’t bake into the cookie and it stays ooey and gooey EXACTLY like the Nutella out of the jar. 

  

These cookies are perfectly soft because of the cornstarch and also from the moisture in the brown sugar and Nutella. They stay soft and moist for days. 

  

This measurement makes a batch size of 15 cookies, you can either make all of them right away or just make the cookie dough in advance and keep it the fridge for about about 5 days or in the freezer till 1 month until you are ready to bake. 

   

 

I got this recipe from Tasbih’s blog, Cleobuttera. She has got a fab blog out there, im in love with her space. 

  

Makes 15 cookies

Recipe courtesy: Tasbih of Cleobuttera

15 tbsp Nutella

11/2 cup all purpose flour

2 tsp cornstartch

1/2 tsp baking soda

1/2 tsp salt

11/2 sticks softened unsalted butter

1 cup light brown sugar

1/2 cup granulated sugar

1 large egg at room temperature 

1 large egg yolk at room temperature

2 tsp vanilla essence

1/2 cup sifted unsweetened coccoa powder

1 cup milk chocolate chip, plus extra for sticking on the cookie dough balls

 

1. Line a baking sheet with parchment paper or silipad. Scoop out a tablespoon of Nutella onto the sheet. Freeze until solid (1 hr – overnight)

2. Line another sheet with parchment. Mix flour, cornstarch, baking soda, and salt together in a bowl. Set aside.

3. In a bowl of a stand mixer fitted with paddle attachment or in a large bowl with hand mixer, beat the butter on medium high speed for a minute until soft and slightly lightened in color.

4. Add both the sugars and beat until lightened in color and texture (5 minutes). 

5. Beat in egg, egg yolk and vanilla until well blended. 

  

6. Mix in cocoa powder on low speed. 

7. Add in flour and mix until just combined. Do not overmix. 

8. Stir in the chocolate chips. 

9. Using a 1/4 cup measuring ice cream scoop, scoop out the dough and place on a lined baking sheet, forming 15 dough balls. 

10. Make deep holes into the dough. Get the Nutella out of the freezer and working quickly, peel the Nutella out of the sheet and place in the dough holes. Make sure the Nutella doesnt melt. Gather up the dough over the Nutella and cover them completely making them into a ball. Place on the bakking sheet. 

11. Press few chocolate chips on top of the balls. Loosely cover with plastic wrap and freeze them for atleast 2 hours if baking on the same day or else just freeze it in a zip lock bag and use when needed in a months time. 

12. Preheat oven to 180C and place the wrack in the middle of the oven. 

13. Place cookie balls on the sheet leaving atleast 2 inch space between each. 

14. Bake until the cookies flatten with a slight dome, and dont have a hump in the middle. The center will be soft and fluffy but the sides will harden when its done. This will take about 11-15 mins. Start checking from 11 mins onwards. 

15. Let the cookies cool for atleast 15 mins before having them.  

  

Notes:

✔️ Do not overbake the cookies, or else you will get hard cookies. But checking at 11 mins onwards. Its okay if the center is still soft and you feel that it is undone. Just see that the center is not shiny or sticky. The cookie will continue to bake once they are out of the oven fromthe residual heat. 

✔️ The cookie has got several freezing steps, so plan ahead. 

✔️ You can sprinkle some sea salt on top of the cookie dough before baking for that extra awesome taste. 

   

 

Im taking these cookies to Angie’s Fiesta friday which is being cohosted by Julianna@foodieonboard and Hilda@alongthegrapevine. :)

  

Dragon Chicken Lettuce Wraps




If you guys are looking for a low carb, gluten free yet flavorful recipe, you have come at the right place. Try out this very interesting wrap….dragon chicken lettuce wraps. It is amazing!



This lettuce wraps recipe creates the perfect combination of savory, spicy and crunchy that I just love. Plus they’re easy. And I always like easy. Don’t you? 



You can stuff just about anything in them, and it gives you a little fiber and the protein boost too. Kids will love this. You can add in veggies in it too for the vitamins. As long as you have plenty of filling everyone will leave the table satisfied. 



I have used dragon chicken as the filling.  It is a Chinese dish and it tastes really good, absolutely FLAVOR PACKED. I seriously love any food that falls in the thai/chinese category for their strong flavors. 



I had used a nice sweet and spicy mayo sauce to go with the chicken in the wrap. Actually i didn’t think of adding the sauce while shooting, i got the idea later when i was serving these wraps to my family. It was a match made in heaven. So you guys, please do serve these wraps with the sauce. Its a must, must, MUST!



I could eat various versions of lettuce wraps for every meal! I love it that much. Im sure you will enjoy this too. Try them! 



Serves 4
Recipe courtesy: aarthi of yummytummyaarthi



DRAGON CHICKEN:

500 g Boneless Chicken Breast (cut in thin strips)
Coriander leaves or Spring Onion for garnishing (finely chopped)
Oil for Deep frying

For marination:

1 tsp Dark Soya Sauce 
2 tsp Red Chilly Paste  (ground up dry red chilli) 
1 Egg 
1/2 cup All Purpose Flour 
1/4 cup Corn Flour / Corn Starch 
1 tbsp ginger garlic paste
Salt to taste

For sauce:

1 tbsp Oil 
3 Dry Red Chilli 
4 tbsp Cashews broken into small pieces
1 Onion, large sliced thinly
1/2 of a Capsicum / Bell Peppers, sliced thinly
1 tbsp ginger garlic paste
1 tsp Red Chilli Paste
1 tsp Dark Soya sauce 
2 tbsp Tomato Ketchup 
Salt to taste
1 tsp Sugar 



1. Marinate the chicken with all the ingredients listed under marination. Mix well and let it sit for 15  mins. Deep fry these chicken strips till golden brown in color. Drain and set aside.



2. Heat oil in a frying pan and add in dry red chilli and cashews. Fry them till golden. 
3. Add in onions and sauté for sometime. Add the bell peppers and toss well in the oil. Add in ginger garlic paste and sauté for a min.
4. Now add in red chilli paste, soy sauce, tomato ketchup, salt, sugar and mix well.
5. Cook this for a couple of mins till the water evaporates and sauce thickens.
6. Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Assembly:
Iceberg lettuce leaves

Sweet and spicy mayo sauce:
3tbsp plain mayonnaise
2 tsp Sriracha sauce
2 tsp honey
Mix all the ingredients. 
1. Spoon the chicken mixture onto the lettuce leaves. 
2. Add the sweet mayo sauce and few cashews. 
3. Serve immediately. 

Notes:
1. Don’t forget to drizzle the sweet and spicy mayo sauce on the chicken. I forgot to put it on the chicken while shooting. 
2. Red chilli paste can be made by boiling the dry chillies for few minutes and then grinding them to a paste. 
3.  Iceberg lettuce is much better than the normal romaine lettuce as the former will be super crispy. 


Peanut Butter Stuffed French Toasts



Breakfast is the most important meal of the day, so make it special. Start your day in style with this beautiful, simple, glorious, easy, delectable, scrumptious, and heavenly peanut butter filled french toast, which I served with syrup, raspberries and strawberries. 


Me and my husband are a big fan of breakfast. We love…looove to have fancy breakfast to kick start our day. Be it a nice Indian breakfast, Arabic or English breakfast, we both enjoy this meal the most. 




French toast is always a classic and perfect option. It doesn’t have to be a junky breakfast. In fact, it can be an energizing start to the day with the protein from the egg, and the antioxidants from the strawberries. 


The peanut butter also has many nutritional benefits, the main feature being the high protein content and also healthy fats. I always like to use whole meal bread which is always better than the normal white bread. Serve with a small amount of maple syrup, chocolate syrup or honey on the side if you want to control the amount of sugar you or your kids are getting. 


Lemme tell you when the peanut butter is slathered on top of the hot french toast, it starts to melt and mix with the honey, maple syrup or the chocolate syrup that is lavishly poured on top of the stacked french toast and it tastes out of this world. 


Serves 2
Makes three sandwiches
Recipe courtesy: Trish of momontimeout
1/2 cup whole milk
1/8 cup all-purpose flour
2 eggs
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
2 tbsp sugar
6 slices whole meal bread
Creamy or crunchy peanut butter
Butter or olive oil
Maple syrup (optional)
Powdered sugar (optional)
Chocolate syrup (optional)

1. Whisk together flour and milk in a bowl until smooth. 
2. Whisk in eggs, vanilla, cinnamon, nutmeg and salt. Pour into a shallow pan that is wide enough for your bread. 
3. Heat a griddle pan or frying pan over medium heat. 
4. Generously oil or butter the pan. 
5. Dip the bread slices in egg mixture letting sit for 15-30 seconds until mixture is lightly absorbed. 
6. Transfer to griddle, letting excess egg drip off. 
7. Cook the bread with the lid on in very low flame until cooked. The bread should be browned on both sides and crisp. 
8. Spread a tablespoon of peanut butter on each side of bread. Serve as single slices or as sandwich. 
9. Drizzle with maple syrup, honey or chocolate syrup and dust with powdered sugar if desired. 


Notes:
✔️ If you are allergic to peanut butter, replace it with Nutella, or jam or else you can enjoy them as it is. 
✔️ Peanut butter and jam together is a superb pair. So if you desire, spread peanut butter on one slice and jam on the other and make a sandwich. 
✔️ Do not soak the bread in the egg mixture for long, or else the french toast would get soggy. 
✔️ Serve these right away. 

I am taking this breakfast items to Angies Fiesta Friday which is being cohosted by Tracy@scratchitcook and Nancy@feastingwithfriendsblog.