Monday, 18 August 2014

SHAHI JHINGA

CHEF BB www.facebook.com/bbctp6
It’s a north Indian preparation. The gravy in this preparation is made of boiled onion paste, yoghurt and riched by cream, khoya and dryfruit. SHAHI means ROYAL in urdu. In ancient times it was served to kings of well known kingdoms. The gravy should be sweet and spicy not too salty. You can change some ingredients as your wish also. Happy eating regards @chef bb.
SHAHI JHINGA (PRAWN)
800 Gms                               jumbo prawn, cleaned
100 Gms                               onion, sliced and grounded
02 tbsp                                  butter
03 no                                     cloves
4-5 no                                    Black peppercorns
2 no                                        Cinnamon
1 no                                        Bay leaf
1tsp                                        green chili paste
1tsp                                        Ginger paste
1tsp                                        Garlic paste
1 tbsp                                                Cashew nut paste
½ cup                                     Yogurt
2 tbsp                                                Cream
1 tsp                                       lemon
1 tsp                                       green chili paste
1 tbsp                                                Saffron (kesar) stock
1 tsp                                       Garam masala powder
½ cup                                     milk   
¼ tsp                                      nutmeg powder
½ tsp                                      Salt
¼ tsp                                      Green cardamom powder
40 gms                                  dry fruit, julliene (cashew, almond, raisins and pista)
40 gms                                  khoya, grated  (concentrated milk paste)


MOP
Take the outer layer of jumbo prawn. Prawn should be fresh only. Shallow fry it in a vessel with less oil till the golden brown color comes sprinkle some salt while sautéing. Keep it aside. Boil the onions and whole spice in quarter cup of water. Drain and allow to cool discard the whole spices. Grind to a fine paste. Heat butter in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillie paste and boiled onion paste and sauté for three to four minutes on low heat so it does not get colored. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashew nut paste and milk sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Add fried prawns. Cook it for another 5 mins. Stir in the cream, saffron and garam masala powder and salt to taste. Sprinkle green cardamom powder and nutmeg powder serve hot. With the garnish of cream, khoya and dryfruit.

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