Thursday, 4 January 2018

{Recipe}Peppery and Tangy Prawn Fry

Peppery and Tangy Prawn fry is simple prawn fry recipe using homemade ginger garlic paste,fresh pepper corns crushed and with lots of lemon juice and rice flour for coating which gives the prawns crispy crunch when taking a bite.
In Goa Prawns dishes are prepared in different ways few already on my blog like starting from Rava/Semolina coated Prawns Fry,Goan Prawn Curry recipe,{Recipe}Prawn Balchao (Goan Prawn pickle),Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao,Prawns Recheado fry,Prawn Rissois (Goan Authentic Dish) and there are many more which i am yet to post.Today lets begin with peppery and tangy prawn fry and don't forget to give a try.

Servings 5-6
Cuisine -Goan
Author Ispolina Silveira
Total Preparation Time :30 min 
Total Cooking time : 15 min


20 Large Prawns/Shrimps
2 Table spoon Ginger/Garlic paste(homemade fresh)
2 Table spoon Fresh Pepper corn crushed
1 Large Lemon Juice
1 Tsp Turmeric powder
Salt as per taste
1 Tablespoon of rice flour just for crisp
Oil for shallow fry


1)First take the prawns and just cut their extra legs and the black thread which is on back of prawn.Remove the shell if required or you can use with shell.
2)Wash well and then apply the above ingredients that is ginger/garlic, turmeric,salt,pepper crushed ,lemon and rice flour.Mix all well and allow to marinate for 15 min.
3)Then add oil and once heated well fry the prawns till nicely cooked.
4)Serve hot with your daily rice ,fish curry or just enjoy as starters.Its just yum.
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Friday, 3 November 2017

{Recipe}Ananas Sansav/Pineapple Sansav

Sansav is sweet and Tangy curry prepared in Goa by using Ambade (Hog Plum)/small ripe mangoes or pineapple. Sansav is loved by every one from kids to elders to old.The Tangy ,spicy and sweet taste of the sansav makes every one lick their fingers. In Goa mostly Ambade sansav is included in the festival menu of Ganesh Chaturthi and Diwali.

 My Mom prepares the best sansav and its  my all time favourite.Being in Bangalore its was little difficult to find ambade,so today i tried to substitute ambade(hog plum) with pineapple. So lets begin with ananas sansav. 

Servings 4
Total Preparation Time :30 min
Cooking Time : 15 min

1 Small pineapple cleaned and cut unto cubes
1/2 small coconut scrapped
1/2 Tablespoon mustard seed
4-5 dry chilies
1 Table spoon jaggery grated
Curry leaves
Salt as per taste

1)Take a nice ripped pineapple and clean it and cut into Cubes.Also arrange all ingredients to be ground in one plate.

2)Then ground coconut,dry chilies,jaggery into fine paste.Then at the last grind add a tsp of mustard to the mixture and just give one grind.
3)Then pan add little oil,once heated add tsp of mustard seeds and curry leaves.Then add the pineapple cubes and toss well.
4)Add the ground coconut paste and mix well in the pineapple .Also add salt as per taste and add also water if required and cook on slow flame for 10 min.
5)After 10 min you will see the colour changing to little brighter.Sine i used small dry chilies which do not have much of colour but only spice.So you can use chilies which gives colour.
6)Serve with hot rice as side dish ,its just yum.

Thank you for Visiting My Blog Cocinanispolina.

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Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

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Thursday, 26 October 2017

{Recipe}Corn Batata Vada /Corn Potato Fritters

Batata Vada is again one of the Indian street food and more famous in streets of Mumbai.Its literally means potato fritters.The name Batata means potato in Portuguese who introduced potatoes to India. Batata Vada consist of potato bhaji smashed coated with chick pea flour and than deep fried and served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.But Today batata vada is with twist and i have hidden some boiled sweet corns in it.The sweet corn bites really gives different taste to the batata vada.

The process of making potato bhaji remains the same like which involves seasoning of boiled potatoes with onions,mustard,green chilies,crushed ginger garlic and coriander leaves in addition to it will be sweet corn kernels to the boiled potatoes.If kids in house try to prepare two different stuffing one with mild and other one with extra green chilies because as all you know batata vada is awesome when its pipping hot and spicy to compliment the hot cup of Tea.Lets begin with corn potato fritters.

For Potato Mash/Bhaji
4-6 Medium boiled potatoes
1 Cup of boiled sweet corn kernels
2 Medium onions chopped finely
2-3 Green Chilies chopped
1 Tsp of garlic chopped
1 Tsp of Ginger chopped
1 tsp mustard seeds
5-6 Curry leaves
1/2 Tsp Turmeric powder
Green coriander for garnishing
Salt as per taste

For Chick pea Batter
150-200 gram Chick pea flour
1/2 Tsp chili powder
Salt for Taste
Oil for Deep frying


1)First mix chick pea in a bowl ,add in it salt,pinch of turmeric powder,chili powder and mix well,than add little water and make thick paste,consistency should be in such a way that the batter should coat the potatoes well .(do not make watery).Keep aside for rest for 15 min.
2)On the other side mash potatoes well,in mashed potatoes add corns and mash again and keep aside.In deep pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies ,and ginger garlic chopped ,saute well,than add chopped onions and again saute for 1-2 min.Than add turmeric powder,salt as per taste and the mashed potatoes and corn mixture.Mix well until the potatoes and the seasoning gets combined well.Cover and cook on low flame for 1-2 the lid,add the chopped coriander and mix well.Off the stove and keep the potato corn bhaji to cool down.

3)Once bhaji is cooled then make  roundels  and place in plate.For best result you can place the vada roundels in refrigerator for 5 min.
4)Meanwhile place the pan on stove once heated add oil for deep frying.Allow the oil to heat well so vada's will fry well.

5)Then take each potato corn roundels and roll in the chick pea batter and make sure its coated well with the batter and then deep fry .fry well until the outer cover is little crisp.If you feel oil is over heated reduce to medium and fry the vada's or else it will burn.

6)once vada's fried then place it on kitchen tissue to observe extra oil.Server hot with you evening chai /Tea and deep you can use green chutney or tomato sauce or ketchup. 
 Thank you for Visiting My Blog Cocinanispolina.

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