Latest Recipe

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Latest Recipe – Stove Top Roasted Veggies

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Boondi laddoo

Click on the link below for full recipe  

http://spicysideup.com/boondi-laddoo/

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The Making of Prawns in Coconut milk

FULL RECIPE : http://spicysideup.com/spicy-prawn-in-coconut-milk/

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Making of the Spicy Jumbo Jet Prawns in Coconut milk

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These are tiger prawns or what I like to call them is jumbo jet prawns. I wanted it to be spicy and a with a hint of coconut milk.

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After cleaning them I squeezed the juice of 1 lemon and let it marinate for app 15 mins, in the mean time I prepared the rest of the ingredients.
I crushed ginger, garlic and chilies. Cut the onions, and organised the rest of the ingredients.

A very important step is washing the prawns after it has been marinating in lemon juice, it significantly reduces the fishy or shrimpy smell.

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I wanted the velvety spicy sauce with a hint of coconut flavor and that is why I added only 1/2 can of coconut milk. Too much can be over powering and can ruin the taste all together.

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BARA – in the making

NO DAAL BARA MIX  1006317_281491851988730_649704032_n
I did not use any daal, like i mentioned earlier about the vegetable pulp left overs from juicing, i used 2 cups of vegetable pulp,1cup of all purpose flour, 1 cup of besan, 1tsp of baking soda and 1 tsp of baking powder, 1 small onion-diced, salt to taste, lots n lots of chilies, cumin, finely chopped coriander and curry leaves. (Initially i was going to make pakora so i added chopped shrimp and some boneless turkey bits – but you can omit these) mix everything well and add about a cup of water but a little bit at a time. The consistency should be some what like ground beef/chicken .
Fry as usual in hot oil on medium high heat. Serve with ginger tea !

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(To make bara with daal, just replace vegetable pulp with 2 cups of daal)

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