Sunday, 31 July 2016

Recipe of the day: Prawn Cutlet

Hello lovely foodies! Today I’m going to share a unique cutlet recipe. It is easy to cook and too much delicious!
Prawn Cutlet is a Bengali recipe, populated in Colonia Bengal (Kolkata). In this era (around 1871), the Bengali ‘babu’ went to small restaurants such as Allen's Kitchen (started by a certain Scottish gentleman the locals referred to as Allen Saheb). The eatery served — and still has on its menu — various kinds of cutlets, including the famed ‘Prawn Cutlet’. It is a local legend that the cutlet was introduced by Allen's, which still holds its original recipe.
Here I go…………

Prawn Cutlet


  1. Prawns -                        1/2 kg
  2. Potato -                         2 large (boiled)
  3. Onion -                          2 (chopped finely)
  4. Ginger Past –                 1/3  teaspoon
  5. Garlic Past –                  1 teaspoon
  6. Green Chillies -             3 to 4(Chopped)
  7. Coconut (chopped) -      1 tbsp. (roasted) 
  8. Peanuts (roasted) –       1 tbsp.
  9. Turmeric powder -        1/2 tsp
  10. Coriander powder -       1/2 tsp
  11. Chilli powder -              1/2 tsp
  12. Garam Masala powder - 1/2 tsp
  13. Bread crumbs -              1/2 cup
  14. Egg -                              1
  15. Oil –                               to fry
  16. Salt -                             as per taste


  • Clean the Prawns & marinate with salt & turmeric.
  • Smash the boiled potatoes and keep aside.

  • Heat oil in a pan. Sauté the prawns for 1 min.
  • Add Onion, ginger-garlic past, green chilies and saute well.
  • Then add the turmeric, Coriander, chili powder, salt, coconut, peanuts and potato and mix well. If needed sprinkle some water (Optional).
  • When they are cooked, add the garam mashala. Put off the gas and allow it to cool. 

  • Meanwhile, in a small bowl beat the egg and make a batter.

  • Take a small part of the mix potato. Flatten a little bit and place a prawn in it. Then fold the sides and give it a shape of cutlet.

  • Now roll the cutlet over the bread crumbs; then dip in the egg-batter and again roll it over the bread crumbs.

  • In another pan, heat the oil in medium flame.
  • Now put the prawn cutlets in the oil and fry till they become brown in colour. (Do not over fry it)
  • Serve hot with salad and sauce. 

Tuesday, 5 July 2016

Recipe of the day: Eid Spacial: Boti Kebab

Hello lovely foodies! Firstly, I want to wish you all in advance -


May the choicest blessing of Allah fill your life with joy and prosperity!
Tomorrow we will celebrate Happy Eid; that comes with so many colors, happiness, love, togetherness and of course with lots of delicious dishes!
Just like every year, I come with a very special recipe, exclusively for today – ‘Boti Kebab’! It is a well-known Awadhi cuisine; but, I have tried to make it simple in method and ingredients; but the taste  remains same -  as delicious as it is! Try for your Eid-party. Hope it will rock………

Boti Kebab



  1. Boneless chicken (Cubed):          300 g
  2. Onions (Paste):                           2 medium
  3. Garlic (Paste):                            12-15 cloves
  4. Ginger piece (Paste):                  1 inch
  5. Turmeric Powder:                       1 tsp
  6. Red Chilli Powder:                       1 tsp
  7. Coriander powder:                      ½ tsp
  8. Kasuri Methi:                              ½ tsp
  9. Curd:                                           2 tbsp
  10. Coriander leaves (chopped):       1 tbsp
  11. Garam Masala:                            1 tsp
  12. Refine Oil:                                  2 tbsp
  13. Butter:                                        1 tbsp
  14. Salt:                                            to taste


    • Marinate the chicken with onion-garlic-ginger paste, turmeric-chili-coriander powder, Kasuri Methi, curd and salt very well.

    • Keep the marinated chicken in refrigerator for at least 2 hrs. Leave it in normal temperature for 5-10 min. before cook.
    • Heat the oil in a pan. Add the butter in it and let it mix.
    • Add the marinated chicken in the pan and cook for 4-5 min. Sprinkle little of water and cover it.
    • Open the cover in every 2-3 min. and stir well.
    • Take it off the flame and add the Garam Masala and Coriander leaves, when the chicken will well cooked.
    • Garnish with onion-rings and coriander leaves and serve with your favourite Indian bread.