Ingredients Required for Preparing Tandoori Fish

• Fish – 1Kg
• Garlic (Finely chopped flakes) -20Gms
• Ginger – 20Gms
• Cinnamon (Grounded) – 1/4 Tsp
• Cloves (Grounded) – 1/4 Tsp
• Javitri (Mace) – Small piece
• Amchur (Dry Mango Powder) – 2 Tsp
• Red Chilli Powder – 3 Tsp
• Curd – 3 Tbsp
• Orange food color – 1/2 Tsp
• Salt – As per Taste

Method for Preparing Tandoori Fish

1. Clean the fish thoroughly and cut it into medium sized pieces.
2. Dry these pieces with a clean cloth.
3. Take a bowl and add ginger, and garlic flakes to it.
4. Next add grounded cinnamon powder, javitri, amchur, red chilli powder, cloves, food color, salt, and crud to the bowl and mix well.
5. Rub this paste to the fish pieces and allow it to marinate for 15 minutes.
6. Preheat the oven for about 10 minutes.
7. Keep the marinated fish pieces on the grill rack of the oven.
8. Grill the pieces for 30 minutes at 200 degrees centigrade.
9. During this process of grilling, turn the sides of the fish pieces now and then.
10. After grilling, take the pieces out of the oven.
11. Take them into separate plate.
12. If you want garnish it with sliced onion pieces, carrot pieces and lemon piece.
13. Your Tandoori fish is ready to get serve. Serve it hot with pudina ka chutney.

Ingredients Required for Preparing Creamy Prawn Curry Recipe – Jhinga Malai Recipe

• Prawns – 1/2 Kilo
• Onions – 4 (medium sized)
• Tomato puree – 1 Cup
• Milk Cream (Malai) – 1 Cup
• Ginger – Small piece (Finely Chopped)
• Garlic – 4 Cloves (Finely Chopped)
• Cashew Nuts paste – 4 Tbsp
• Red Chilli Powder – 1 Tsp
• Garam Masala – 1 Tsp
• Kasthuri Methi – 1 Tsp
• Green Chillies – 5
• Coriander Leaves – Small Cup
• Salt – As per the taste
• Cooking Oil – 4 Tbsp

Method for Preparing Creamy Prawn Curry Recipe – Jhinga Malai Recipe

1. Clean the prawns and take them into a bowl.
2. Add some salt and red chilli powder to it and mix well.
3. Prepare tomato puree by grinding tomatoes.
4. Grind the onions and take into a cup.
5. Take a cooking pan and heat oil in it.
6. Fry the prawns in it. After frying them, take them into a separate plate and keep aside.
7. Add ground onion paste into the same oil.
8. Add finely chopped ginger and garlic to the pan and cook it for little time
9. Next add salt, red chilli powder, green chillies, and tomato puree to the pan and mix well.
10. Now add the fried prawns, which were kept aside and mix them.
11. Now add cashew nuts paste, Garam masala, kasthuri methi and Coriander Leaves to it and leave it for cooking.
12. Once it gets cooked, add milk cream to it and take it into a bowl.
13. Your Creamy Prawn Curry – Jhinga Malai is ready to get served.

Ingredients Required for Preparing Prawns Cutlet Recipe

• Prawns – 1/4 kg
• Onions – 2
• Green Chillies – 5 to 6
• Ginger – small piece
• Red chilli Powder – 1 tea spoon
• Potatoes – 350gms
• Finely chopped Coriander – 1 small cup
• Bread Powder (Powdered dry bread) – 100gms
• Egg – 1
• Cooking Oil
• Salt – as per the taste

Method for Preparing Prawns Cutlet Recipe

1. Remove the skin of the prawns and make them into small pieces.
2. Cut the onions and green chillies into small pieces.
3. Take a frying pan, add cooking oil to it and heat it.
4. Once the oil gets heated, add prawns, onions, and green chilli pieces and fry them.
5. Now take this mixture into a separate bowl, add salt and red chilli powder to it and keep aside.
6. Boil the potatoes and remove the their skin.
7. Take a bowl and smash the boiled potatoes in it and add the kept aside fried prawns. Now mix them well
8. Add chopped coriander to the mixture and mix well.
9. Make small balls out of the mixture and press them in the shape of cutlets and keep them aside in a separate plate.
10. Take a separate bowl and beat the egg in it.
11. Keep the plate containing cutlets, bowl containing beaten egg and a bowl containing bread powder side by side.
12. Now add oil to the frying and heat it. Once the oil gets heated enough, take a cutlet, dip it in beaten egg, press it in bread powder and then fry it.
13. Repeat the process with all the cutlets.
14. Take them into a separate plate and your hot prawns cutlets are ready to get served.

Ingredients Required for Crab Stuffed Mushrooms

• 2 cups cooked crab meat
• 30 to 35 large fresh stem removed mushrooms
• 1 tbsp butter
• 1 tbsp minced garlic
• 1 pkg (4 oz) of cream cheese
• 2 finely chopped green onions
• seasoning

Method for Crab Stuffed Mushrooms

1. Melt the butter in a skillet and add the garlic.
2. Briefly fry the mushroom caps until lightly browned.
3. Remove from pan and allow to cool.
4. Combine the crab meat, cream cheese, and green onion.
5. Add seasoning. Mix well.
6. Stuff mushroom caps with a spoonful of the crab mixture each.
7. Bake at 350 degrees F for 10-15 minutes or until lightly browned.
8. Serving size 6-8, or a large appetiser platter.

Ingredients Required For Preparing Prawn Pakora

• 1/2 kg – large prawns, cleaned and marinated with chilli and salt
• 1 cup – moong dal (soaked and ground into a smooth paste)
• 2-3 – green chillies
• 2 medium sized – onions
• 1 tbsp – besan
• 1 tbsp – cornflour
• Oil to fry
• Salt as per taste

Method For Preparing Prawn Pakora

1. Mix besan, salt and cornflour into the moong dal paste.
2. Add thinly sliced onions and chopped green chillies into the batter.
3. Now take the marinated prawns and dip them one by one into the batter and deep fry.

4. You can serve it with tomato sauce.

• 500 g – big prawns, shelled and deveined
• 1 – small cauliflower, broken into flowerets
• 100 g – sour curds
• 50 g – peas, shelled
• 2 – medium potatoes, peeled and cubed
• 1 tsp – each of cumin seeds, garam masala & turmeric powder
• 1 – big piece ginger
• 4 – bay leaves
• 2 – red chillies
• 1 – big onion
• salt to taste

Method For Preparing Prawn Korma

1. Grind ginger and onion.
2. Apply turmeric and salt on the prawns.
3. Heat 4 tbsps. oil and put in red chillies, cumin seeds and bay leaves.
4. When the seeds stop tossing, add prawns and fry till dry, put in the curds, salt and all the vegetables and fry till dry.
5. Cover with water and cook over a slow fire till the prawns and vegetables are done and the gravy is thick.
6. Remove from fire and sprinkle garam masala on top. Serve hot.