Jhinga Nisha (Prawns flavoured with sesame seeds and fenugre recipe
ingredients
8 Prawns, cleaned
1 tsp (5 ml) Lemon (nimbu) juice
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
Salt to taste
3 tsp (9 g) Sesame (tit) seeds
4 tsp (20 g) Yoghurt (dahi)
3 tsp (15 g) Cheddar cheese
1 tsp (2 g) Cinnamon (dalchini) powder
1 tsp (2 g) Dry fenugreek leaves (kasoori methi)
1 tsp (2 g) White pepper (safed mirch) powder
6 Green chillies
1 tsp (2 g) Clove (hung) powder
1 tsp (2 g) Chaat masala
1 tsp (5 ml) Lemon (nimbu) juice
4 tsp (24 g) Ginger-garlic (adrak-lasan) paste
Salt to taste
3 tsp (9 g) Sesame (tit) seeds
4 tsp (20 g) Yoghurt (dahi)
3 tsp (15 g) Cheddar cheese
1 tsp (2 g) Cinnamon (dalchini) powder
1 tsp (2 g) Dry fenugreek leaves (kasoori methi)
1 tsp (2 g) White pepper (safed mirch) powder
6 Green chillies
1 tsp (2 g) Clove (hung) powder
1 tsp (2 g) Chaat masala
method
1. Rub lemon juice, ginger-garlic paste, and salt on the prawns and keep aside for half an hour.
2. Roast the sesame seeds and crush to a powder.
3. Beat the yoghurt in a bowl and add the remaining ingredients (except chaat masala).
4. Rub this mixture on the prawns and keep in a cool place for 1 hour. Preheat the oven to 150°C (300°F).
5. Skewer the prawns and roast till light golden in colour. Apply the sesame seed powder over the prawns and roast again for 2 minutes. Sprinkle with chaat masala and lemon juice.
2. Roast the sesame seeds and crush to a powder.
3. Beat the yoghurt in a bowl and add the remaining ingredients (except chaat masala).
4. Rub this mixture on the prawns and keep in a cool place for 1 hour. Preheat the oven to 150°C (300°F).
5. Skewer the prawns and roast till light golden in colour. Apply the sesame seed powder over the prawns and roast again for 2 minutes. Sprinkle with chaat masala and lemon juice.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
