Tag Archives: tuticorin

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.

 

Feeling Happy – My Interview got published

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Happy that my interview got published in Kumudam Sneihidhi – Loved to see this.

English Translation of the interview: “Like many women, even I entered kitchen only after my marriage. Since my hubby was interested in trying recipes he sees in magazines, books or TV Shows, during our early days of marriage, we used to be in the kitchen trying many new recipes. As she hails from tuticorin, we could see the slang while we were interviewing her. Post marriage she got settled in Bangalore.
Slowly she learnt and mastered in cooking variety of recipes and then started a blog. In her blog, one could see baking, North Indian dishes and not only that, there are loads of Non veg Recipes from Tuticorin, which is spicy and mouthwatering. Apart from this we could see Cookeries shows, review, etc. She was emotional while she mentioned about the whole credit goes to my blogging to bring me to this level, where I managed to take cooking classes for the kids.”

Interview - Kumudam Sneihidhi

Interview – Kumudam Sneihidhi

Christmas and New year Collections

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When it comes to Christmas, I think only of my Home town, a perfect place for Christmas with too many Christmas carousels, lights, crackers and music all over the nook and corner of the streets. Last year I have been to my home town, this time here in Bangalore.

“WISH YOU ALL A HAPPY CHRISTMAS AND NEW YEAR”

After a sick period not only with me, whole of my family including kids. Finally we decorated our Christmas tree yesterday and had a lovely and fantastic time as of my kids vacation started. Let me share few of our Christmas Tree Clicks and recipes for the Christmas and New year. Also Stay Tuned for more recipes as I will update it until New year…

Cakes and Bakes: