JHINGA ANARDANA
CLOUR: Orange red
PORTION: 1 portion
Accompaniment: Mint Chutney
S.NO
|
INGREDIENTS
|
QTY
|
Unit
|
1
|
Tiger Prawns
|
225
|
gm
|
2
|
cumin seeds roasted and ground
|
25
|
gm
|
3
|
yoghurt
|
35
|
gm
|
4
|
Ginger
|
15
|
gm
|
5
|
Garlic
|
25
|
gm
|
6
|
Lemon Juice
|
20
|
ml
|
7
|
Dry Pomegranate
|
50
|
gm
|
8
|
Red Chili Powder
|
10
|
gm
|
9
|
Salt
|
to taste
|
METHOD:
* Shell, devein and clean the prawns.
* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, and keep a side for 45 minutes.
* Dry the pomegranate under salamander and then grind the pomegranate and keep a side.
* Mix all the ingredients along with dry pomegranate to make a marinade.
* Marinate the prawns in the second marination and keep a side for at least 45 minutes.
* Skewer the mushrooms and roast in an oven at 180C for 5 minutes.
* serve hot with mint chutney.
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