Prawn laksa curry bowl

ngredients

• 1 tbsp olive oil
  
  

  
  

  
  

  
• 1 red chilli, finely sliced
• 2 ½ tbsp Thai red curry paste
• 1 vegetable stock cube
• 400ml can reduced fat coconut milk
• 2 tsp fish sauce
  
  

  
  

  
  

  
• 100g rice noodles
• 2 limes
  
  

  
  

  
  

  
  , juice of 1, the other halved
• 150g cooked king prawns
• ½ small pack coriander, roughly chopped

Method

1. Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.
2. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.
3. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.

How to make Balsamic Grilled Prawns Recipe

Prawns marinated in balsamic reduction and some spices and grilled.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Balsamic Grilled Prawns

• Balsamic vinegar 1 cup

• Prawns (medium) 6-8

• Castor sugar (caster sugar) ½ teaspoon

• Sea salt a pinch

• Salt to taste

• Garlic finely chopped 1 teaspoon

• Mustard paste ¼ teaspoon

• Black pepper powder 1 teaspoon

• Red chilli flakes 2 teaspoons

• Oil 3-4 tablespoon

• Cherry tomatoes 6-8

• Iceberg lettuce leaves 2-3

Method

Step 1

Shell and devein prawns keeping the tails intact. Wash well.

Step 2

Reduce the balsamic vinegar in a non-stick pan for 8-10 minutes. Add castor sugar and sea salt. Mix well and simmer for 5-8 minutes or till it thickens.

Step 3

Take prawns in a bowl. Add salt, chopped garlic, mustard paste, ½ teaspoon black pepper powder, 2 teaspoons balsamic reduction, 1 teaspoon red chilli flakes, 1 tablespoon oil and mix well. Set aside to marinate for 10-15 minutes.

Step 4

Quarter cherry tomatoes and mix with torn lettuce leaves in a bowl.

Step 5

Heat 1 tablespoon oil in a non-stick grill pan, place prawns on it and grill for 2-3 minutes on each side or till well done.

Step 6

Add salt, remaining pepper and chilli flakes and remaining oil to the lettuce-tomato mixture. Transfer onto a serving plate. Arrange the grilled prawns on it and drizzle with the balsamic reduction.

Step 7

Serve immediately.

Chunky Cheesecake Brownies

Chunky Cheesecake Brownies

Ingredients

55 m16 servings244 cals

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• 1 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1 egg
• 1 cup semisweet chocolate chips
• 1/4 cup butter
• 1 cup semisweet chocolate chips

• 1/2 cup white sugar
• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

• Directions

  Print 
  • Prep
    25 m
  • Cook
    30 m
  • Ready In
    55 m

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Stir 1 cup chocolate chips into the cream cheese mixture. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Carrot halwa Recipe

halwa recipe | Gajar ka halwa recipe (north Indian style)

 

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: Swasthi

Recipe type: Dessert

Cuisine: North Indian

Yield / Serves: 4

Ingredients (240 ml cup used)

• ½ kg carrots / gajar
• ½ liter or 2 cups full fat milk
• ½ heaped cup sugar ( ½ cup + 2 tbsp) (prefer organic)
• 3 to 4 elachi/ cardamom pods skinned and powdered.
• 2 tbsps ghee
• ¼ to ½ cup khoya/ mawa (optional)
• Handful of mixed nuts pista, cashew and almonds

Instructions

1. Dry roast nuts on a low heat until crunchy. Set aside to cool and chop them.
2. Bring milk to a boil in a heavy bottom pot or deep pan. Add grated carrots and begin to stir. Cook until the milk has completely evaporated.
3. Add sugar and stir. Sugar would release lot of moisture. Cook until half the moisture evaporates. Add ghee and stir well. Continue to cook until the moisture evaporates and the halwa thickens. If you like you can add grated khoya at this moment. Stir and cook for just 2 to 3 mins.
4. Garnish with nuts. Serve Warm or chilled.

Method 2 - Carrot halwa using condensed milk

1. For ½ kg carrots / gajar, we will need half tin of sweetened condensed milk. I.e 200 grams. Saute nuts in ghee and set aside. In the same ghee, saute grated carrots for 3 mins for the aroma to come out.
2. Lower the heat and add condensed milk. Stir well. With in few mins, gajar begins to release moisture.
3. Continue to cook until the moisture evaporates and the halwa thickens. Garnish with nuts.

Method 3 - Gajar halwa using khoya.

1. For ½ kg carrot, we will use only about 1 cup milk and then ½ cup grated khoya / mawa, ½ cup + 2 tbsp sugar. Follow the same method mentioned in the step by step pictures.

Read more: http://indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/#ixzz4BGOEb2Es

Indian Recipes for Bachelors

Indian Recipes for Bachelors, novice cooks or beginners. You can find simple & easy Indian food recipes on this page. Each recipe is explained with step by step photos for ease of learning. You can also find lot of tips & suggestions for fail proof Indian cooking. This blog shares lot of recipes, but the recipe links shared here are picked by me and compiled here to provide convenience and comfort to those who do not have much time to search for the easy recipes. Any latest posts that are fairly easy will be updated here regularly. You can also subscribe for my free recipes in the side bar.

Egg Dosa Recipe | How to make egg dosa

  Egg dosa recipe also known as mutta dosa is a popular street food from South India. One gets to see a variety of egg dosa especially on the streets of Tamil Nadu. Some are smeared with curry and some with spice powders or with veggies. I am sharing a simple home style recipe. It can be enjoyed as a breakfast or evening snack and needs no accompaniment.

To make the egg dosa, regular dosa batter is used. If you follow the food combining rules then you can just use any other dosa batter like instant jowar or oats or poha dosa batter that has no dal/lentils or curd in it. I have used a batter that has just rice and poha in it. Will share the recipe shortly.

Step by step photos on egg dosa

1. Get the ingredients ready. Batter, 1 egg and few chopped onions, grated carrots (optional), green chili and coriander leaves. If you like to make the street style egg dosa, you will also need some chunky curry /gravy.

2. Grease a tawa and heat it. Pour one full laddle of batter and spread it. Do not make a very thin dosa. I prefer to keep the edges thick to prevent the egg flowing out of the dosa. Cook until the batter slightly gets cooked.

3. Pour the egg in the center.

4. Break the yolk with a spoon and spread it evenly around the dosa.

5. Add veggies.

6. Add oil around the edges. If using curry, add a tbsp of it and spread it over gently.

7. Flip it and press with a wooden spoon. Cook until the egg has done well. The color of your dosa depends on the ratio used for making the batter. As i mentioned mine has no dal in it, so it looks white.

8. Cook it until the dosa turns crispy.

Serve hot with a chutney. It tastes good even without a side.

Egg dosa recipe | How to make egg dosa

 

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Swasthi

Recipe type: Breakfast

Cuisine: Tamil Nadu

Yield / Serves: 2 dosa

Ingredients (240 ml cup used)

• 2 eggs
• 1 cup dosa batter
• 1 medium onion thinly sliced or chopped
• 2 green chilies chopped
• Few coriander leaves
• few carrot gratings (optional)
• Salt as needed
• 2 tsps oil

Instructions

1. Heat a greased tawa until hot.
2. Pour 1 ladle of batter and spread it slightly thick towards the edges. Allow to cook for 1 min.
3. Pour the egg and break the yolk. Spread the yolk around the dosa.
4. Add the veggies evenly. Cook until the base firms. Add oil around the edges.
5. Flip it and press gently with a wooden spoon to ensure egg is cooked well.
6. Flip back and cook until the dosa turns crisp.