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Its very yummy to eat and easy to make.serve with hot steamed rice

PinExt Steamed prawns (chingri Mach bhapa)
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Just a video on how I set up my shrimp tank. If u have any questions, leave a comment.

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Methi Butter Prawns | Prawns | Masala Prawns

Welcome to Pooja’s Kitchen…!
Today I will show you how to make very tasty & yummy Methi Butter Prawns.

For Marination:
Prawns – 500gm
Lime Juice – 2-3 Tbsp
Tandoori Paste – 1 Tbsp
Curd – ½ cup
Ginger – 1 Tbsp (Chopped)
Garlic – 1 Tbsp (Chopped)
Turmeric Powder – ½ tsp
Salt – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala – 1 tsp

For Gravy:
Tomatoes – 2 medium
Onions – 2 medium
Ginger – 2 Tbsp
Garlic -5-6 cloves (Chopped)
Green Chili – 2 nos
Methi Leaves – ½ cup
Turmeric Powder – ½ tsp
Salt – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala – 1 tsp

Some Butter
Coriander leaves for Garnishing

PinExt Methi Butter Prawns | Prawns |  Masala Prawns
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Prawn balls or shrimp ball, an interesting recipe of deep-fried starter, where mince prawns, quickly marinated with chopped ginger-garlic-green chilies-spring onion and parsley, a combination of fish sauce and dark soy sauce, a sprinkle of salt and pepper turned it to be juicy and flavorsome from inside.

Prawn balls (Chinese) are a common cooked food in southern China and overseas Chinese communities in Southeast Asia, with its origin from the cuisine of the Chaos Han region in eastern Guangdong. As the name suggests, the food is balls made with prawn meat that has been finely pulverized.

Indian Chinese cuisine or Indo-Chinese cuisine or Sino-Indian cuisine and also Chindian cuisine, is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering to also include vegetarian dishes and was developed by the ethnic Chinese community of Kolkata over the course of a century.Today, Chinese food is an integral part of the Indian and Bangladeshi culinary scenes. It has for decades been enjoyed by overseas Indian communities in North America and Great Britain and in the 2010s became a mainstream cuisine in the latter.

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