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New Recipes

1 Cut off the rostrum on the prawns' heads; Trim off the antenna and legs; Shell (keep the last sections and the tails); Devein with toothpicks; Rinse and pat dry; Marinate in seasoning (1) for 20 m.


Aloo Bonda

Ingredients :

3 potatoes (medium size), fresh green chili peppers, some ginger, some garlic, 1 onion, 20g coriander, 6.5 cups of oil, some non-poison flowers with green.

SEASONINGS:
(1) 1/2t mustard seeds.
(2) 1/2t cumin, some salt.
(3) 1/4t turmeric powder.
(4) 2T lemon juice.
(5) 1.5 cups of besan, 1t cayenne pepper, 1/4t baking soda.

Preparation :

1. Rinse, seed and chop fresh green chili peppers finely.
2. Rinse potatoes; Boil, peel and loosely mash.
3. Peel, rinse and mince ginger.
4. Peel, rinse and mince garlic.
5. Rinse and mince coriander.
6. Peel, rinse and mince onion.
7. Rinse some non-poison flowers with green.
8. Heat a pan with 2T oil over a high heat; Stir-fry mustard seeds over a medium heat till crackled; Add seasoning (2), the garlic and ginger; Stir-fry over a high heat briefly; Add the onions and seasoning (3); Stir-fry over a medium heat till the onion has turned into golden brown; Add the coriander; Stir-fry over a low heat briefly; Add the smashed potatoes and seasoning (4); Mix well; Turn off the heat; Cool; Shape into balls.
9. Add seasoning (5) to a stainless steel bowl and mix well to be batter.
10. Add 6 cups of oil to a pot; Bring to the boil over a high heat; Turn to a low heat; Dip the balls from the step 8 in the batter from the step 9 and drop into the boiling oil each by each; Deep-fry the balls over a low heat till golden brown (flip them in between); Deep-fry over a high heat for 10 seconds; Remove and drain; Turn off the heat.
11. Arrange the balls on a serving plate and garnish with the flower with green. Ready to serve.