[Recipe] Videos

Watch Online Lively Weekends Recipe Prawn Lentile Salad by Kiran Khan Masala TV 23 April 2016 at high, HD and best quality Only on Official channel:

Visit Our Official channels:
Subscribe link:

tafbutton blue16 Lively Weekends Recipe Prawn Lentile Salad by Kiran Khan Masala TV 23 April 2016

張媽媽金沙蝦球,香脆可口,『食咗金沙蝦,全年笑哈哈』,新年快樂。記得like我的Video同訂閱我的頻道呀! 如喜歡的話,請分享歡笑給朋友家人。謝謝。\r
MamaCheungs salted egg prawn. A great dish to celebrate the new year. I hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.\r
跟我連繫/Connect with me:\r
Facebook: \r
Instagram: \r
Blogger: \r
Twitter: \r
Pinterest: \r
Tumblr: \r
一磅大老虎蝦,大約六隻 6 tiger prawns (1 pound) \r
一湯匙半雞蛋白 1.5tbsp egg white\r
四分一茶匙幼鹽1/4tsp table salt\r
少許胡椒粉 Some Ground black pepper\r
兩茶匙生粉 2tsp potato starch\r
適量蔥粒 Some chopped spring onion\r
適量粟粉 Some corn starch\r
金沙醬/ Salted egg sauce:\r
四隻鹹蛋黃 4 Salted egg yolk\r
半茶匙砂糖 1/2tsp sugar\r
兩茶匙紹興酒 2tsp rice wine\r
少許無鹽牛油 some unsalted butter\r

tafbutton blue16 ★ 金沙蝦球 一 簡單做法 ★ | Salted Egg Prawn Easy Recipe

Prawns Biryani from Maimoona Yasmeens Recipes \r
Youtube Subscribe -\r
Website – \r
Facebook – \r
Google Plus – \r
Twitter – \r
Instagram – \r
Ingredients: For 4 to 5 servings \r
For marination of prawns:\r
Prawns: 500 grams\r
Salt: 1 teaspoon + ½ teaspoon\r
Turmeric powder: 1 teaspoon\r
Ginger garlic paste: 1 teaspoon\r
Red chilli powder: ½ teaspoon\r
Spices (garam masala powder): ½ teaspoon\r
1. Slit the back of each prawn and remove the vein.\r
2. Add 1 teaspoon salt, 1 teaspoon turmeric powder. Mix well and leave this for about half an hour.\r
3. After half an hour, wash the prawns thoroughly, drain the excess water.\r
4. Add ginger garlic paste, red chilli powder and spices or garam masala powder. Keep this aside for about half an hour.\r
Meanwhile to a frying pan, add oil for frying.\r
When the oil is hot, add 4 onions sliced.\r
Fry till golden brown. Keep these fried onions aside.\r
Soak 750 grams basmati rice for about half an hour. \r
For prawns gravy or Aqni:\r
Marinated prawns\r
Cooking oil: 4 tablespoons\r
Ginger garlic paste: 1 ½ tablespoon\r
Turmeric powder: 1 teaspoon\r
Salt: 2 teaspoons\r
Red chilli powder: 2 teaspoons\r
Spices or garam masala powder: ½ teaspoon\r
Whole green chillies: 6\r
Curd: 2 ½ tea cup\r
Mint leaves: a handful\r
Chopped coriander: a handful\r
1. In a separate pan, add oil and ginger garlic paste. \r
2. Stir for 15 seconds, add turmeric powder.\r
3. Add the marinated prawns, salt, red chilli powder, spices or garam masala powder and crushed whole green chillies. Stir fry for 5 minutes.\r
4. Add whipped curd, mint leaves and chopped coriander. Mix well. Close the lid. \r
5. Cook on medium flame for about 2 minutes and simmer till the prawns get tender and the gravy dries up.\r
6. When the prawns get tender and the water dries up, switch off the flame.\r
7. Add 3/4th of the fried onions.\r
8. Leave the remaining fried onions for garnishing.\r
For cooking the rice:\r
Soaked Basmati Rice: 750 grams\r
Salt: 3 ½ teaspoons\r
Cumin seed (sabith zeera): 1 teapoon\r
Black cloves (lavang): 2\r
Slit cardamoms (elaichi): 2\r
Star anise: 3\r
Cinnamon (small sticks): 2\r
Bay leaves: 2\r
Chopped coriander: a handful\r
Mint leaves: a handful\r
1. To an another pan, add 2 ½ litres of water.\r
2. Add cumin seeds or zeera, black cloves, slit cardamoms, star anise, cinnamon sticks, bay leaves salt, chopped coriander and mint leaves.\r
3.When the water comes to boil, add soaked and drained rice. Stir at times.\r
4. Semi-cook the rice and drain the water.\r
Final preparation:\r
Semi-cooked rice\r
Prawns gravy\r
Mint leaves: a handful\r
Chopped coriander: a handful\r
Saffron strands: few\r
Milk: ½ cup\r
Clarified butter or pure ghee: 1 tablespoon\r
1/4th of the fried onions\r
1. Remove half of the drained rice from the pan.\r
2. Layer the prawns gravy over the rice in the pan.\r
3. Layer the rice which we had kept aside.\r
4. Add mint leaves, chopped coriander.\r
5. Soak few strands of saffron in half a cup of milk. \r
6. Spread this milk over the rice layer.\r
7. Add clarified butter or pure ghee. Add the fried onions.\r
8. Close the lid.\r
9. Cook on medium flame for about 2 minutes.\r
10. Simmer for about 5 minutes, keep changing the position of the saucepan.\r
11. When the rice get tender, switch off the flame.\r
Prawns Biryani is ready. Serve with Dahi ka Raitha.

tafbutton blue16 Prawns Biryani Recipe Video – How to Make Hyderabadi Jhingon Ki Biryani with Pakki Aqni at Home

As part of the HOW TO COOK GREAT NETWORK – \r
Also take a look at our channel for other great cooking genres.\r
And look at the websites for in detail recipes, gallery and cooking tips.\r
Curry /ˈkʌri/, plural curries, is the generic English term primarily employed in Western culture to denote a wide variety of dishes whose origins are Southern and Southeastern Asian cuisines, as well as New World cuisines influenced by them such as Trinidadian, Mauritian or Fijian. Their common feature is the incorporation of complex combinations of spices and/or herbs, usually including fresh or dried hot chillies. In original traditional cuisines, the precise selection of spices for each dish is a matter of national or regional cultural tradition, religious price, and, to some extent, family preference. Such dishes are called by specific names that refer to their ingredients, spicing, and cooking methods. ., spices are used both whole and ground; cooked or raw; and they may be added at different times during the cooking process to produce different results. Curry powder, prepared mixture of spices, is largely a Western notion, dating to the 18th century. Such mixtures are commonly thought to have first been prepared by Indian merchants for sale to members of the British Colonial government and army returning to Britain. Dishes called curry may contain meat, poultry, fish, or shellfish, either alone or in combination with vegetables. They may instead be entirely vegetarian, especially among those for whom there are religious proscriptions against eating meat or seafood.Curries may be either wet or dry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. Dry curries are cooked with very little liquid which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin; a wide range of additional spices may be included depending on the geographic region and the foods being included (white/red meat, fish, lentils, rice and vegetables). Curry was adopted and anglicised from the Tamil word kari (கறி) meaning sauce, which is usually understood to mean vegetables and/or meat cooked with spices with or without a gravy. According to this theory, was first encountered in the mid-17th century by members of the British East India Company trading with Tamil (Indian) merchants along the Coromandel Coast of southeast India, particularly at Fort St. George (later called Madras and renamed Chennai in 1996). Here, they became familiar with a spice blend used for making kari dishes . called kari podi or curry powder.. A further explanation put forward in The Flavours of History claims the origins of the word curry to be from old English first recorded in The Forme of Cury (1390). Historically, the word curry was first used in British cuisine to denote dishes of meat (often leftover lamb) in a Western-style sauce flavoured with curry powder.The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of currey. By the fourth edition of the book, other ingredients such as turmeric and were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.\r
pakistani,sri lanka,nan bread,chutney,roti,fish fry,tamil,hindi,Curries of Goa,Karnataka,Kerala,Tamil Nadu,Bengali,Bangladeshi,Maharashtra,Gujarat,Kashmir,Punjab,Khyber Pakhtunkhwa,Sindh,curry powder,curry paste,\r
indian food,Chicken curry,beef curry,lamb curry,balti,organ josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan,nega,path,phial,roughen,sambar,vindaloo,tandoor,doss,ghee,chapati,phulka,purr,theia,paratha,kulcha,bhatoora,appal,paratha,,gobi,atta,rice,toor,urad,rajma,pannier,thali,jhola,sambar,raita,vegetable curry,fish curry,dal,aloo,keema,korma,madras,jalfrezi,sag.bhaji,pasanda,brinjal,haldi,curry leaves,chain,masala,indian,

tafbutton blue16 Prawn Masala Recipe   Indian Shrimp Curry

Tiger Prawns cooked in butter and garlic a quick and easy it surely melt in your mouth recipe for garlic butter prawns.

tafbutton blue16 Tiger Prawns In Garlic Butter Recipe

Prawn Biryani is a traditional Pakistani and Indian dish prepared by layering spices, shrimp/ prawn, aromatic rice and leaves.



*Oil (1/2 – 3/4 cup)
*Prawns (1/2 kg)
*Tomatoes (3 med)
*Onion (2-3 med)
*Yougert (1 cup)
*Ginger Garlic Paste (1 tbsp heap)
*Grinded Paste { Green coriender (2 tbsp) + Green Chillies(10) }
*Cumin (1 tsp)
*Turmeric (1/2 tsp)
*Salt (1-1/2 tsp)
*Coriender Powder (1 tsp)
*Red Chilli Powder (1-1/2 tsp)
*Whole Spice Powder (1/2 tsp)
*Curry Leaves (8-10)
*Kewra water (1 tsp)


*Rice ( 1/2 kg) (soaked)
*Salt (4-5 tbsp)
*Cumin (1 tsp)
*Whole Black Pepper (5-6)
*Clove (5-6)
*Cinnamon Stick (1)
*Star Anise (1)
*Green Cardamom (3)
*Black Cardamom (1)
*Bay leave (2)
*Whole Green chillies (2)
*Mint Leave (1 tbsp)
*Vinegar (1 tbsp)
*Oil (1 tbsp)



1.Take ap pan add oil, onion sliced, Curry leafs, Cumin…onion cook until in light golden.
2.Add ginger garlic paste fry for 1-2 mins.
3.Add sliced tomatoes,turmeric, salt, coriander powder & red chilli powder mix wel, cook and cover until fry masala.
4.Add yougert, green grinded paste, whole spice powder & prawns mix wel and cover for 10 mins.
5.Add kewra water, mix into masala and turn off flame
6.Prawn masala is ready.


1.Take a big pan add water, Cumin, Whole Black Pepper, Clove, Cinnamon Stick, Star Anise, Bay leaves, Green Cardamom, Black Cardamom, salt, mint leaves & green chillies cover until boiling point.
2.Add soaked rice boil and cook until 75% to 80% .
3.Drain water and boiled rice keep a side.


1-Take a big pan add vinegar+Oil pour on bottom surface and spread it out.
2-Add boiled rice ( half quantity) , Spread it.
3-Add Prawn Masala.
4-Add Mint Leaves.
5-Add Remaing Rice.
6-Add Fry Brown Onion.
7-Add Sprinkle Red Food Colour & Yellow Food Colour.
8-Add Kewra Water.
9-Cover & let it simmer for 15-20 mins.
10.Mix wel and dish out.
11.PRAWNS BIRYANI is ready for serve with raita.

tafbutton blue16 Prawns Biryani Recipe  Quick and Easy Shrimp Biryani By Urdu Recipe

Garlic Shrimp with butter. Shrimp recipe with garlic, easy & delicious.

Ingredients of Garlic Shrimp:
1 lb = [450 gm] deveined shrimp
1 tsp Cumin
1 tsp Salt
1 tsp Paprika
2 tsps Red pepper flakes
5 garlic cloves
3 Tbsp Olive oil
1 Tbsp Butter
1½ Lemon
2 ounces = [60 grams] Parsley.


Follow us on:
Facebook: https://www.fb.com/Recipes3Min
Twitter: http://www.twitter.com/Recipes3Min


tafbutton blue16 Garlic Shrimp   buttered garlic Shrimp recipe

Learn How To Make Prawn Mango Curry Recipe In Marathi from Chef, Traveller and Blogger Sonali Raut only on Ruchkar Mejwani. कैरी कोळंबीचे कालवण is a Prawns In Raw Mango Curry Recipe In Marathi.
Make this recipe at home and share your experience with us in the comments section below.

4 tbsp. Oil
5 Onions, finely chopped
1 tsp. Ginger-Garlic Paste
2 tsp. Green Chilli-Coriander Leaves Paste
2 cup Prawns, skinned and deveined
1 Raw mango
1 tsp. Turmeric Powder
1½ tsp. Mix Masala
1 tsp. Salt
½ cup Coconut, freshly grated
2 cups Water

- In a cooking pot heat oil and add onions to it. Cook until the onions turn pink.
- Add ginger-garlic paste and green chilli-coriander paste and mix well.
- Then add prawns, raw mango and mix well.
- Now add turmeric powder, mix masala, salt, grated coconut and water. Stir.
- Cover with a lid and cook for 15-20 minutes.


tafbutton blue16 Prawn Mango Curry Recipe In Marathi | कैरी कोळंबीचे कालवण | Prawns In Raw Mango Curry | Sonali Raut

Learn How To Make Pumpkin Prawns Soup Recipe from Chef Smita Deo only on Get Curried. Make this Fish Recipe a quick and easy Soup Recipe at your home and share your experience with us in the comments below.

1 tbsp. Olive Oil
1 tsp. Mixed Herbs
1 tsp. Garlic Paste
1 Onion, finely chopped
10-12 Prawns, deveined
2 cups Pumpkin Puree (500 gms. Pumpkin skinned, chopped, boiled and ground)
1 cup Water
Salt, to taste
1 tsp. Black Pepper Powder
1 cup Fresh Cream
Parsley for garnish

1. In a pan heat olive oil and add mixed herbs, garlic paste and onion. Cook until the onion turns soft.
2. Add the prawns and cook for 4-5 minutes.
3. Then add the pumpkin puree and water. Mix well.
4. Now add the salt and black pepper powder and stir.
5. Boil for 2 minutes and add fresh cream. Turn the flame off immediately.
6. Garnish with a sprig of parsley and serve.

Nourishing Pumpkin Prawns Soup is ready!

tafbutton blue16 How To Make Pumpkin Prawns Soup | Pumpkin Prawns Soup Reicpe | Fish Recipe | Soup Recipe | Smita Deo

Learn how to make Indian style crispy Prawns Fry Only On Variety Vantalu.
Prawns are the common seafood dishes that are preferred across the country. Prawns can also be called as shrimp or shrimps and are so delicate in handling and to touch. One needs to master the art of deveining it, then they can be made in no time. Prawn fry can be used as a starter or can be eaten along with dal rice…


1 Cup Prawns
1/2 Cup Coriander Leaves
10-12 Garlic Cloves
1 Small Piece of Ginger
1 tbsp Mix Masala
1/2 Lemon Juice
2 tbsp Semolina
Oil for frying


- In a mixer grinder add coriander leaves, garlic, ginger & little water. Grind everything to a smooth paste. Masala paste for prawns is ready.
- In a flat bowl add prawns, mix masala, salt, masala paste & lemon juice. Coat the prawns with all the spices.
- Heat some oil for shallow frying.
- One by one coat the prawns in semolina and shallow fry them in medium hot oil.
- Fry them on both sides on golden brown color.
- Remove them from a plate & serve hot.

tafbutton blue16 Crispy & Spicy Prawns Fry Recipe | రొయ్యల వేపుడు | Easy & Quick Indian Non Veg Starter In Telugu

Learn How To Make Butter Garlic Prawns Recipe At Home, from The Bombay Chef – Varun Inamdar only on Get Curried. Make this Fish Recipe of Garlic Butter Prawns in a simple, quick and easy method, at your home and share your experience with us in the comments below.

1 tbsp. Oil
¼ cup Salted butter
25 medium sized raw Prawns, peeled with tail on
⅛ cup Garlic cloves, crushed
⅛ cup Green garlic, chopped
Salt, as required
Freshly ground black pepper, as required
Chilli flakes, as required
⅛ cup parsley, chopped
2 tbsp. Lemon juice
½ tsp. Corn starch
2-3 tbsp. Water

- Heat oil in a pan and add prawns to it.
- Toss this well and add salt. Keep the flame on high.
- Add garlic, butter, parsley and toss again.
- Add water, chilli flakes, black pepper, corn flour slurry, lemon juice and mix well.

Delicious Butter Garlic Prawns are ready to eat.

tafbutton blue16 Easiest Butter Garlic Prawns Recipe | Fish Recipe | How To Make Garlic Butter Prawns | Varun Inamdar

Switch to our mobile site