Dry Prawns (Sukkha Jheenga) Recipe - Indian Non Veg Recipe

Ingredients:

• ½ kg - tiger prawns (preferably)
• 2 bunches - spring onions
• 4 tbsp - oil
• 11/2 tsp - cumin seeds
• salt to taste
• ½ tsp - turmeric powder
• 2 tsp - red chilli powder
• finely chopped coriander leaves (to garnish)

Method

1. Clean, devein and wash the prawns well.
2. Chop the spring onions into ½ pieces.
3. Retain the stem of one spring onion and chop it finely.
4. Heat oil in a kadai. Add cumin seeds.
5. When the seeds splutter add the spring onions.
6. Fry the onions on a medium flame till golden.
7. Add salt and turmeric powder and saute for 2 minutes.
8. Add prawns, red chilli powder and mix well.
9. Add the chopped greens and mix well.
10. Cook on a low flame, mixing at regular intervals till the prawns are done.
11. Garnish with coriander leaves.
12. Serve hot as a snack.

Crab Chop with Methi Recipe - Indian Non Veg Recipes

Ingredients for making Crab Chop with Methi:

100g - crab claw meat
1 tsp - methi seeds
1 tsp - saunf
10 - sambar onion
1 - tomato
20 ml - oil
2 tsp - chilli powder
1 tsp - methi powder
1/2 tsp - turmeric powder

To grind:

1/4 cup - grated coconut
1 tsp - saunf
1 sprig - coriander leaves
1 sprig - mint leaves

Method to prepare Crab Chop with Methi

1. Heat oil, saute saunf, coriander and mint leaves and grated coconut.
2. Make a paste of it and keep aside.
3. Boil the crab claw meat with some turmeric powder and keep aside.
4. Heat oil, add saunf and methi seeds.
5. Once they splutter, add the chopped onions, tomatoes, chilli powder, turmeric powder and methi powder.
6. Stir in the coconut-coriander paste and allow to boil.
7. Now add the boiled crab claw meat.
8. Saute well and serve.