Chemmen/Prawns fry

For marination

Chemmen (prawns) ½ kg
Red chilly powder ½ tsp
Coriander powder ½ tsp
Black pepper powder ½ tsp
Turmeric powder ¼ tsp
Garam masala ½ tsp
Lemon juice 1 tsp
Coconut oil 1 tsp
Salt as needed
Oil 3 TBSP or to pan fry the prawns

Method

Clean the prawns well and dry well using a paper towel. In a bowl mix together all the powders, coconut oil, salt and lemon juice. Make a marinade out of it and add in prawns. Mix well to combine. Leave it in room temperature for 30 minutes.
Heat oil to fry the prawns (do not deep fry). When hot enough add the marinated prawns and leave for 3 minutes on each side or until a reddish brown crust is developed. Do not throw away the marinade as we need to use this for sautéing onions. Remove from oil and set aside on a plate.

To sauté

Red onions 1 big, thinly sliced
Ginger 2 tsp, chopped
Garlic 2 tsp, chopped
Curry leaves 1 sprig
Left over marinade
Left over oil from prawns

Method

In the same oil (used for frying prawns), add ginger followed by garlic. Sauté till raw smell goes off and add the curry leaves. Add the onions and sauté it for a minute and add the left over marinade. Cook this until a brown color is attained (do not deep fry the onions). Keep the heat on a medium, while doing this. Once the onions are cooked and a reddish brown color is developed, add the prawns and mix all together. Remove from flame and serve hot with rice and pulissery…..

Kerala special Kothuporotta..

Kothuporotta has always been a life saver of college students and lorry drivers alike, especially during the wee late night hours. This dish, readily available at the thattukadas at our college gate, often served as the  midnight fuel that propelled our late night craming efforts just before exams. Here is a polished variant of the same which, of course, lacks some micro-ingredients from the road side.....

Ingredients

Kerala porotta (flaky)  4-5 nos (frozen)
Onions chopped  1 cup
Green chilly chopped  2 tsp
Eggs  3
Chicken minced  1/2 cup, optional
Turmeric powder  1/2 tsp
Grated coconut  1/4 cup
Mustard seeds  1/2 tsp
Dry red chilly  2
Salt  as required
Coriander leaves  a bunch
Oil 2 TBSP

Method

Microwave the porottas for 2 minutes and chop them to small bits. Keep aside. Heat 1 TBSP oil in a pan and scramble the eggs first. Move the eggs to one side of the pan and add mustard seeds and red chilly. Once spluttered add the onions and saute till translucent. Add turmeric powder and sir well. Add the chopped green chilly, minced chicken and salt and mix well. Cook for a minute. Now add the chopped porotta and mix everything to combine. Lastly add the grated coconut and coriander leaves. Switch off the flame and serve while hot...

Majboori Brothers gets recognition

After partaking of the soon to be famous Poth Kheema Fry, Kerala CM, Sri Sri VS Achu Mama has acknowledged our blog as his favorite. As a token of appreciation, he has given us this Best Blog award.