Tag Archives: foodventure

Fiery Dried Prawns Sambal

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Adventures is what most of us like to do, but when it comes to food adventure – #foodventure, as a food blogger I like it to the core. Now I can hear all your mind voice that I am going to share my #foodventure – a great platform for everyone and a boon for the one who gets the opportunity to be featured and dine with Michelin Star Chef. Vikas Khanna and Food Connossieur. Vir Sanghvi.

This is my 4th #foodventure – UNCOMMON FOOD. When it comes to uncommon food, what would I prefer being born and brought up in Tuticorin (south Tamil Nadu), coastal area familiar for fish, salt and port. Yes, it’s going to be a seafood, thought of trying maasi (Maldives Dry fish) but I am out of stock at home (Bangalore), so thought of trying Dried Prawns which I use to get every time I visit my hometown or my mom gets whenever she comes to visit me.

When it comes to UNCOMMON FOOD – I googled and found out countable recipes with this dried prawns, but I decided to try something different from all these. There stuck the idea for Sambal – a typical hot sauce made from a mixture of variety of chili as a primary ingredient and the other as secondary ingredients which I had in Malaysia.

As a result here comes my Fiery Dried Prawns Sambal – I was little worried when I start preparing whether the kids would like because of the chilies. But my kids liked it to the core, I made a sandwich for them, I and my hubby had it with Dosa. But my kids liked it a lot and also tired it with dosa. My daughter told, “This being a perfect non-veg substitute for idly chili powder”, happy to hear it. Let me share the recipe…

Ingredients:

  • Dried Prawns – ¾ cup
  • Pearl onions – ¼ kg
  • Garlic – 8 cloves
  • Red chilies – 12 nos
  • Vinegar – 1 ½ tsp
  • Coconut oil – 3 tbsp.
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a sprig
  • Salt to taste

Preparation:

  • Soak the dried prawns in a bowl of water for 15 mins (there may be sand particles in the prawns), take out the prawns and pour the water (you can see the sand particles deposited in the bottom).
  • Soak the red chilies in water for 15 mins, drain the water and keep it aside.
  • Peel the onions and garlic. Keep it aside.
  • Heat a tsp of coconut oil in a pan, add in the onions, garlic and cook until they turn golden brown. Transfer it to a plate.
  • Add in the dried prawns along with a tsp of oil and cook for 3 mins. Transfer it to the onions plate and wait until it comes to the room temperature.
  • Take all the together along with the red chilies and grind to a fine paste by adding ¼ cup of water and 2 tsp of oil.
  • Heat the leftover oil in the pan, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Pour in the grounded paste to the tawa and pour in the vinegar, add salt if required.
  • Cook on medium flame by stirring continuously, else it would be burnt.
  • Cook until the colour of the sambal changes to dark red or until the oil separates and gets along the sides and top of the sambal.
  • Transfer it to a bowl.

Serve hot. This goes out well with idly, dosa, chapathi for breakfast or dinner and with steamed rice and a dollop of sesame oil or with any variety rice for lunch.

Note: You can also prepare this in large quantity, bring it to room temperature and refrigerate them in an air tight container for almost a month. Don’t reduce the amount of oil, the right amount of oil brings out the right color, texture and flavor.

For more seafood recipes, click here and more chutney recipes click here.

Shared my #foodventure about UNCOMMON FOOD, why wait share your #foodventure to get featured with celebrities conducted by Axis Bank Dining Delights.

Want to know about the #foodventure in details, click here.

 

Raw Mango Chili Ice Cream

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Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Let me share my recipe…

Ingredients:

  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch

Preparation:

  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure – https://www.youtube.com/watch?v=_ZXFbD1xYgI