Monday, 15 December 2014

Jhinga Anardana

                                        JHINGA ANARDANA


CLOUR: Orange red
PORTION: 1 portion
Accompaniment: Mint Chutney

S.NO
INGREDIENTS
QTY
Unit
1
Tiger Prawns
225
gm
2
cumin seeds roasted and ground
25
gm
3
yoghurt
35
gm
4
Ginger
15
gm
5
Garlic
25
gm
6
Lemon Juice
20
ml
7
Dry Pomegranate
50
gm
8
Red Chili Powder
10
gm
9
Salt
to taste


METHOD:
* Shell, devein and clean the prawns.
* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, and keep a side for 45 minutes.
* Dry the pomegranate under salamander and then grind the pomegranate and keep a side.
* Mix all the ingredients along with dry pomegranate to make a marinade.
* Marinate the prawns in the second marination and keep a side for at least 45 minutes.
* Skewer the mushrooms and roast in an oven at 180C for 5 minutes.
* serve hot with mint chutney.

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