Cuisine: Indian Starter
- Cottage Cheese or Paneer 400gms
- Hung Curd (Yogurt to be hung in a muslin cloth or strainer for minimum 2 hours)
- Salt to taste
- Garam Masala to taste
- Red chilly powder to taste
- Dhaiya powder to taste
- Ginger and Garlic paste
- Mustard Oil 2 tbsp (optional)
- Onion, tomato, capsicum 1pc each
- Cut the paneer into dice and boil them in hot water and keep and keep aside
- Mix Hung Curd with all the spices, mustard Oil and ginger-garlic paste
- Marinate the Dice paneer in the marination with vegetable like onion, capsicum, tomato
- Grill them on charcoal, oven or griller
- Serve hot with mint Chutney
TIPS: Boiling the paneer will make it soft and you can use the marinated paneer for 4-5 days keeping inside the refrigerator
Note: Vegans can use Tofu in place of Paneer and can marinate it with hummus to give a amazing flavour
Recipe of Hummus
Cuisine: Mangalorian Cuisine
- King Prawns cleaned 15pcs
- Onion, chopped 1pc
- Tomato, chopped 1pc
- Ginger, chopped 1pc
- Garlic Flakes, crushed 3pcs
- Green Chilly, Chopped 2pcs
- Mustard seed 1pc
- Curry Leaves, few springs
- Dry Red Chilly 7-8pcs
- Refined Oil 2 tbsp
- Turmeric powder 1/4 tsp
- Salt to taste
- Coriander seeds, roasted 2tsp
- Cumin seeds, roasted 1tsp
- Mustard seeds, roasted 1/4tsp
- a pinch of Fenugreek seeds, roasted
- Fresh Coconut, grated 200gms
- Tamarind paste 50gms
1 Clean the prawns well by removing its head, shell and deveining it. Keep aside.
2 Grind all the ingredients under dry paste, except for the grated coconut and tamarind. Make a fine powder. Now add the rest of the ingredients and grind again until you get a coarse dry coconut paste. Keep aside.
3 Heat oil in a kadai. And when its hot enough add mustard seeds, garlic, dry red chili and curry leaves.
4 Add chopped onions and sautee until translucent. Add green chili and ginger, give a stir.
5 Now add chopped tomatoes and let it cook for 5 mins until they become soft.
6 Add cleaned prawns, turmeric and salt to taste. Mix well.
7 Add half cup of water and stir. Close the lid and cook the prawns for another 5 -6 mins in medium flame. Add more water if needed.
8 Once gravy is thick, add the Dry coconut paste and mix gently.
9 Cook for about 2-3 mins. Turn off the gas. The prawns will be well coated with this dry coconut paste now.
10 The hot and spicy Prawns Sukka is ready to be served.
11 Serve hot with garnish of curry leaves
Note: If you don’t eat Prawns you can cook the same recipe with Boneless Chicken or Cottage Cheese
There’s nothing more pleasurable to see then cooking getting done. You take some raw elements, which are indifferent from one another and then combine them to create something different altogether. That’s the art of cooking. That’s what makes all the chefs around the world creators. This blog is nothing but a collection of videos on cooking live by Chef Shiv Shankar Ghosh