rice and boiled rice for 2-3 hours. Then
grind it with butter milk, green chilly, grated coconut and salt into fine
spread dosa batter, add little coconut oil over it, cover the lid, cook for few
minutes, turn it and cook for few
have it as it is or with any side dish or chutney.
(Jumbo Prawns) -- 15 nos
powder -- 2-3 tsp
(ajwain) -- a pinch
clean the prawns and keep aside. For the
1st marination, mix all the ingredients in a bowl and evenly rub the
prawns with this marinate and keep aside for 15 mts.
Then for 2nd
marination, put the hung curd in a bowl, add remaining ingredients, mix it
gently, then add marinated prawns, mix it well, keep in Refrigerator for
minimum 1 hour.
Heat tawa, grease butter on tawa, then keep
all the prawns, then baste with butter and roast again for a few minutes both
Tandoori Jheenga ready to eat.
best result charcoal grill can be used for this. Here I used iron tawa.
cloves -- 5 to 6(finely chopped)
leaves -- a few leaves
powder -- 1 tsp
-- 2 tbsp (preferably coconut
Coriander leaves -- 1-2 tbsp finely chopped
Heat oil in a thick bottom pan, add mustard seeds, when it splutter, add
garlic and curry leaves. Fry till light brown.
Simmer the gas, add chilly powder, coriander powder, and salt and fry for
few seconds(make sure it does not get burnt).
Then sprinkle little water, cut boiled eggs into halves, slowly place
them over the masala. Sprinkle garam
masala and pepper powder, mix it slowly, so that masala gets coated evenly.
Finally sprinkle coriander leaves and roast it for few seconds.
This can be had as side dish for chapathi or rice or as a starter also.