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Easy pakoda for lunch/dinner
Published On: 27 Nov 2007
for more details, click the name of the ingredient
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
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
Bengali: Laban / Noone
Nicely wash the prawns and devein it.
Add the prewash ingredients to the prawns and let it soak for 5 mins.
Rinse it again so that the prawns are clean and free of any odor. Let it drain any water.
Meanwhile, mix the ingredients for batter and make it into a nice smooth thick batter like pakoda.
By the time, oil should be heated well in a pan.
Slice the prawn into half, dip it in the batter and fry until golden brown(3-5 mins).
:- Serve it hot with ketchup or a side dish for rice..
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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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