Prawn Rava Fry / Shrimp Rava Fry

                  Prawn or shrimp rava fry is one of the easiest recipes that is prepared by marinating prawns/shrimps in garlic, green chilies, cilantro and coated with rava to make it crispy.

                  I got this recipe from my cousin. This is a family favorite starter. I have been making these regularly since a long time.

Ingredients:

25 med. sized prawns/Shrimps
3 med cloves garlic
3-4 green chilies (adjust according to taste)
4-5 springs cilantro
Salt to taste
2 tsp rice flour
1 tsp cornstarch
1 egg
Oil, enough to deep fry
3/4 cup Rava/sooji

Directions:

Remove the head, shell and clean up the prawns.
Crush or coarsely grind garlic, green chilies and cilantro.
Take prawns/shrimp in a bowl. Add ground paste, salt and mix.
Add rice flour, cornstarch and mix it well. Refrigerate for at least 30 minutes.
After 30 minutes, break egg and add it to the prawns/shrimps and mix well.
Heat oil in a pan. Coat each prawn/shrimp in rava and deep fry till crisp.
Serve hot with lemon wedges.

Gobi Manchurian

Gobi Manchurian is one of my favorite Indo-Chinese dishes. You can serve it with any kind of fried rice or noodles. I served it with paneer fried rice.

Ingredients:

1 medium sized cauliflower, cut into florets
4 tbsp all purpose flour/maida
2 tbsp cornstarch
1 tbsp rice flour
1/2 tsp kashmiri red chilli powder
Freshly ground black pepper, to taste
Salt, to taste

For the sauce:

1/2 green bell pepper/capsicum, finely sliced
2 tbsp minced garlic
1 tsp minced ginger
2 green chillies, finely chopped
4-5 spring onions, finely chopped
1 tbsp soy sauce
2-3 tbsp tomato ketchup
1 tsp green chilli sauce
1 tsp corn starch
5 tbsp water
1 tsp malt vinegar
Salt to taste
Oil for frying and deep frying

Directions:

Take all purpose flour, corn starch, rice flour, red chilli powder, salt and pepper in a bowl. Gradually add water and make a thick paste.
Add cauliflower florets and mix well. Keep it aside for 10 minutes.
In a separate bowl, put soy sauce, tomato ketchup, green chilli sauce, cornstarch, water, vinegar and salt and mix well without any lumps. Keep it aside.
Heat oil in a pan. Place each floret that is well coated with the batter into the hot oil. Do not crowd the pan. Reduce flame to medium and deep fry until golden brown and crispy. Remove from the pan and place on an absorbant paper and keep aside.
Heat 2 tbsp oil in a wok. Add spring onion whites and sauté for 2 minutes. Add ginger, garlic, green chillies, green bell pepper and sauté for another 2-3 minutes. The bell peppers should retain their crunch.
Add the sauce mixture and mix well. Once it comes to a boil and the sauce thickens, add fried cauliflower florets and mix well until the florets are coated well with the sauce. Garnish with spring onion greens.
Serve hot.