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A snack made with Prawns(Chemmeen)
Published On: 07 Mar 2005
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Bengali: Laban / Noone
Heat oil in a pan.
Saute the prawns with onion and garlic.
Add coriander powder, chilly powder, turmeric powder, salt and pepper.
When the prawns are cooked, cool and mince the mixture.
Remove crust from bread, cut into pieces and soak in milk.
Mash and add to prawn mixture.
Add lightly beaten eggs and mix well.
Cook the mixture on low flame, stirring all the time, till it is thick enough to hold its shape.
Cool and shape into bite size balls.
Roll them in bread crumbs.
Dip them in the beaten egg and roll again in bread crumbs.
Deep fry, till golden brown.
:- Serve hot.
Its a good receipe i liked it
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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