Prawn | Shrimp Kuzhambu

 It’s another flavorful, village style yummy shrimp kuzhambu where I learned from my Amma. This goes very well with steamed white rice/ idli/ dosa/ chapatti/ parotta / bread. It’s very simple to prepare. You will feel amazing taste when you have this kuzhambu with sesame oil. Give a try and share your feedback!

Ingredients 

To Marinate 

Shrimp | Prawn - 15 numbers (250 g)

Turmeric Powder - 1 tsp 

Chilli Powder - 1 tsp 

Lemon Juice - 1/2 (lemon)

Salt - as required 

For Shrimp Curry 

Chopped Onion - 1 (medium)

Chopped Tomato - 1 (medium)

Chopped Green Chilli - 3 (broken)

Chopped Potato - 1 ( medium )

Chopped Eggplant (Brinjal) - 1/2 Cup 

Chopped Bottle Gourd - 1/2 Cup 

Chopped Drumsticks - 1/2 Cup

Tamarind Water - 1/2 Cup 

Salt - as required 

Curry Powder - 1/4 Cup 

Rice Water - 2 Cups 

Water - 1/2 to 1 Cup (optional)

To Taste 

Chopped Coriander Leaves - few

Sesame Oil - 2 tsp 

Method 

1. For Shrimp Marinate 

In a bowl, add shrimp pieces along with turmeric powder, chilli powder, salt and lemon juice. Marinate well and let it for 15 to 20 minutes.

2. For Shrimp Curry 

Heat oil in a pan. Add vadagam and fry for few seconds. Then add curry leaves & green chilli, fry for few more seconds.

Add chopped onions and fry until color changes. Then add marinated shrimp and fry 2 to 3 minutes.

Add tomatoes and fry until it gets mushy. Add all veggies ( potatoes, eggplant, bottle gourd, drumsticks) sauté it for few more minutes.

Now add curry powder and mix well. Then add tamarind water , rice water and water if you needed liquid consistency of kuzhambu. Mix well.

Let’s close the lid and cook for 10 to 15 minutes. Then switch off the flame.

Serve with hot steamed rice/ idli/ dosa

3. For Great Taste

Finally add chopped coriander leaves and sesame oil 

Mustard Chutney

 This is another simple chutney recipe where I learnt from my Mom. It’s a spicy, tangy and kind of sweet chutney. This goes very well with idli, dosa and curd rice.

Ingredients 

Sesame Oil - 1 tsp 

Mustard Seeds - 1 tsp 

Dry Red Chilli - 10

Hing - 1/4 tsp 

Jaggery - a small piece 

Tamarind - little 

Salt - as required 

To Temper 

Sesame Oil - 2 tsp 

Curry Leaves - few

Chopped Coriander Leaves - few 

Dry Red Chilli - 1 (broken)

To Taste 

Sesame Oil - 2 tsp 

Method 

Heat sesame oil in a pan. Add mustard seeds, dry red chilli and hing.

Fry everything for 1 to 2 minutes on low flame.

Switch off the flame and add a small piece of Jaggery. 

Then add required salt and let it completely cool down completely.

Once it done transfer the roasted ingredients into mixie jar.

Add required water and grind it as paste.

Heat sesame oil in a pan. Add the tempering ingredients and sauté it for few seconds.

Transfer the ground chutney and give a nice mix. Fry for 2 to 3 minutes on low flame.

Finally add sesame oil and switch off the flame then serve hot with steamed idli or dosa.

Buffalo Wild Wings Food Review

 

Buffalo Wild Wings Food Review || Boneless Thai Curry || Boneless Parmesan Garlic Chicken

In this video, I have explained about two different types of chicken recipes from Buffalo Wild Wings. Hence they are 1) Boneless Chicken Thai Curry 2) Parmesan Garlic Chicken 

Two Different Sauces 

1) BWW Thai Curry Sauce 

2) BWW Parmesan Garlic Sauce 

Popeyes Shrimp Tackle Box 🍤 Food Review

 

Popeyes Shrimp Tackle Box 🍤 

The Butterfly Shrimp tackle box includes four butterfly shrimp, two chicken tenders, one regular side, a biscuit, and two dipping sauce for $5. 

Mirakapaya Kodi Vepudu

Kodi vepudu is a delicious spicy Andhra chicken fry made with a special vepudu masala and served with hot steamed rice, chapatti, roti & dosa.

Ingredients 

To Cook Chicken 

Boneless Chicken - 1 kg

Turmeric Powder - 1 tsp 

Salt - little 

Water - very little 

For Chilli Paste 

Dry Red Chilli - 20

Hot Water - 1 Cup 

For Chicken Curry 

Ghee - 1 tbsp 

Finely Chopped Onion - 2 Cups | 2 Big 

Ginger Garlic Paste - 3 tsp 

Chopped Tomato - 1 (medium)

Salt to taste 

Garam Masala -  1 tsp 

Chilli Powder - 1 tsp 

Coriander Powder - 2 tsp 

Lemon - 1/2 

Salt - little 

To Temper 

Ghee - 1 tbsp 

Dry Red Chilli - 4

Cashew & Almonds - few

Curry Leaves - few 

Method 

For Chilli Paste 

Take a bowl, add dry red chillies and put some hot water. Let soak it for 10 to 15 minutes. Then grind it as fine paste and keep aside.

To Cook Chicken 

Heat a pan/kadai, add little water along with turmeric powder, salt along with chicken pieces and mix well. Then cook it for 5 to 10 minutes.

For Chicken Curry 

Heat a Pan, melt ghee. Add chopped onions, fry until it color changes. 

Add ginger garlic paste, chopped tomatoes and cook until it becomes mushy.

Add this onion tomato masala into boiled chicken curry.

Now add garam masala, chilli powder, coriander powder, salt and mix everything well. Add ground chilli paste and mix well.

Add ghee and give a nice mix. Let’s cook for 5 more minutes. 

In a pan, melt ghee. Add dry red chilli, curry leaves, cashew nuts and almonds and fry for few seconds.

Transfer the tempering to chicken curry and squeeze juice from lemon and add it. Then give a mix and switch off the flame .

Serve hot with steamed white rice, chapatti or roti.