[Recipe] Videos

Learn how to make Restaurant Style Prawns Fried Rice – प्रॉन फ्राईड राईस Recipe in Marathi from Chef Sonali Raut on Ruchkar Mejwani.

Chef Sonali gives a twist to Indo – Chinese rice recipe by adding Pawns to it. Made with rice, Chinese sauces, prawns and vegetables this recipe will be a sure hit in your kitchen. Do try this prawns recipe at home and let us know your feedback in the comments below.

Ingredients:-
4 tbsp Oil
1 Cup Prawns
1 tsp Ginger, grated
3 tsp Garlic, grated
1 Green Chili, chopped
1/2 Cup Capsicum, chopped
1/2 Cup French Beans, chopped
1/2 Cup Carrot, chopped
1/2 Cup Spring Onion Whites, chopped
1 tbsp Green Chili Sauce
1 tbsp Soy Sauce
1 tbsp White Vinegar
1 tsp Salt
1 1/2 Cup Rice, parboiled
Vegetable Stock Cube Powder
Cabbage, chopped
Spring Onion Greens, chopped

Method:-
In a wok heat oil, add prawns and cook it on high flame till all the water discharged from the prawns gets evaporated.
Add ginger, garlic, green chili, capsicum, french beans, carrot, spring onion whites and mix them well.
Add green chili sauce, soy sauce, white vinegar, mix them well.
Add salt, rice and mix them well.
Add cabbage and spring onion greens.
Give it a final mix and switch off the flame.
Our Prawn Fried Rice is ready to be served.

tafbutton blue16 प्रॉन फ्राईड राईस   Restaurant Style Prawns Fried Rice   Chinese Rice Recipe in Marathi   Sonali

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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.\r
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the countrys native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.\r
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.\r
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.\r
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.\r
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.\r
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.\r
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Learn how to make this delicious and healthy dish with avocado, shrimps, crab sticks, lettuce and pink sauce. It’s an easy and flavorful recipe, perfect for summer days.

▼ INGREDIENTS LIST:

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You all know that I love Caprese Salads but thought Id mix it up a little bit with some Basil Shrimp and Balsamic Reduction *RECIPE BELOW*\r
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Little Recipe of Mine: Basil Shrimp Caprese Salad\r
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Recipes\r
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Balsamic Reduction:\r
1 Cup Balsamic Vinegar in Sauce Pan (Heat on High)\r
4 TSP Raw Cane Sugar\r
Bring to boil and Reduce\r
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Shrimp\r
Wash, Peel, and Devein\r
Mix in Basil Paste (~1TSP) *Wash Hands After*\r
Cook in Pan with Olive Oil (Medium/High)\r
Cook until Pink or Orange (~3-5 minutes)\r
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Caprese Salad\r
Chop Roma Tomatoes (2)\r
Chop Mozzarella (4-5 Chunky Pieces)\r
Chop and Add Fresh Basil (Small Handful)\r
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Drip Balasmic Reduction on Top of Caprese Salad and Serve\r
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tafbutton blue16 Little Recipe of Mine: Basil Shrimp Caprese Salad

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চিংড়ী মালাইকারি রেসিপি

গরম গরম এক প্লেট ভাত আর তার সাথে যদি থাকে চিংড়ি মালাইকারী তাহলে আর কি চাই বলেন। আজ আপনাদের জন্য ‍খুবই সুস্বাদু চিংড়ি মালাইকারি রেসিপি নিয়ে এসেছি। আশা করছি আপনাদের কাছে ভাল লাগবে।

উপকরণ :

১। গলদা চিংড়ি ২৫০ গ্রাম।
২। হলুদ ১/২ চা চামচ।
৩। লবন স্বাদমত।
৪। সরিষার তেল ১/৪ কাপ।
৫। পিয়াজকুচি ১ কাপ।
৬। তেজপাতা ১ টি।
৭। দারচিনি ১ টুকরা
৮। এলাচ ২টি।
৯। পানি ২ টেবিল চামচ।
১০। মরিচ গুড়া ১+১/২ চা চামচ
১১। ধনে গুড়া ১ চা চামচ।
১২। রসুন বাটা ১ চা চামচ
১৩। আদা বাটা ১ চা চামচ
১৪। ভাজা জিরা গুড়া ১ চা চামচ
১৫। কাচা মরিচ ৪টি।
১৬। নারিকেল দুধ ১/২ কাপ

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Chingri Macher Malaikari |Prawn Malaikari Recipe | Shrimp Malaikari

Heat a plate of hot rice and if there is a shrimp malaikari with it then what do you want to say. Today, you have come with a very delicious shrimp malaikari recipe for you. I hope you enjoy it.

1. Prawn Fish 250 g
2. Turmeric powder 1/2 teaspoon.
3. Salt to taste
4. Mustard oil 1/4 cup
5. Onion Slice 1 cup
6. Bayleaf 1
7. 1 piece of cinnamon
8. 2 Cardamon
9. Two tablespoons of water
10. Red Chilli powder 1 + 1/2 teaspoon
11. 1 teaspoon of coriander powder.
12. 1 teaspoon of garlic paste
13. Ginger paste 1 teaspoon
14. Fry grilled cumin 1 teaspoon
15. Green Chilli 4.
16. Coconut milk 1/2 cup

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tafbutton blue16 চিংড়ী মালাইকারি রেসিপি ||Chingri Macher Malaikari |Prawn Malaikari Recipe | Shrimp Malaikari

In honor of America’s favorite seafood, May 10th is National Shrimp Day. Shrimp is as versatile as it is delicious, and Zatarain’s adds both flavor and convenience to turn your Thursday night dinner into a quick and easy shell-ebration!
“Shrimp is the original fast food,” said New Orleans food ambassador, cookbook author and award-winning radio host, Poppy Tooker. “There is no better way to get a delicious meal on the table in under 25 minutes that has big flavor your whole family will love!”
To view the multimedia release go to:
https://www.multivu.com/players/English/8307951-zatarains-celebrates-national-shrimp-day/

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Like fresh grilled fish? Be sure to try this BBQ Tuna, smothered in Smoked Red Pepper sauce recipe at your next barbecue. Top it off with some Jumbo Shrimp with butter soy sauce on bamboo skewers and youll have yourself one mighty fine barbecue!!\r
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You can print out this BBQ Pit Boys recipe at \r
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