When Chingri Malai curry & boiled rice is planned but the husband calls from the airport "I want simple Daal Chaval" after a travel for work weekend...you know you have to indulge the heart, soul & tummy!
Anand' grand mum at Dadar would make Kanavla filled with mutton kheema, Oh the melt in your mouth kheema rolled in pastry n deep fried who would not like that!
I dint have the meat so used prawns instead...
Prawn Kanavla/ Fritters (Makes about 10)
For stuffing
1 cup prawns chopped
1 medium onion chopped finely
2 green chillies
handful of coriander finely chopped
3-4 tbsp fresh coconut grated
Salt to taste
1/2 tsp Cumin powder
In a pan lightly fry the onions, chillies, prawns till about half done. Season with salt. Add the coconut, coriander & cumin powder. Allow to cool.
The prawns will be fully done while frying the kanavlas.
For pastry
2 cups Maida
1/4 cup Rava (fine variety)
1 tsp Ghee
1/2 tsp Salt
Combine all the above with water & make dough. Set it aside till you make the stuffing. Divide into equal sized balls and roll it out into round discs. Fill it with the cooled stuffing, roll it over to form a half moon shape, seal it by dabbing edges with water. Deep fry these till done ( a lovely golden brown color)
We also made
Prawn sukka masala
Pomfret fry
3 Daal kadi
Boiled rice
kachumbar of onion, cucumber, tomato, lime juice & salt
Prawn Sukka masala with cashew nuts tossed in for crunch, nuttiness & INDULGENCE!
Anand' grand mum at Dadar would make Kanavla filled with mutton kheema, Oh the melt in your mouth kheema rolled in pastry n deep fried who would not like that!
I dint have the meat so used prawns instead...
Prawn Kanavla/ Fritters (Makes about 10)
For stuffing
1 cup prawns chopped
1 medium onion chopped finely
2 green chillies
handful of coriander finely chopped
3-4 tbsp fresh coconut grated
Salt to taste
1/2 tsp Cumin powder
In a pan lightly fry the onions, chillies, prawns till about half done. Season with salt. Add the coconut, coriander & cumin powder. Allow to cool.
The prawns will be fully done while frying the kanavlas.
For pastry
2 cups Maida
1/4 cup Rava (fine variety)
1 tsp Ghee
1/2 tsp Salt
Combine all the above with water & make dough. Set it aside till you make the stuffing. Divide into equal sized balls and roll it out into round discs. Fill it with the cooled stuffing, roll it over to form a half moon shape, seal it by dabbing edges with water. Deep fry these till done ( a lovely golden brown color)
We also made
Prawn sukka masala
Pomfret fry
3 Daal kadi
Boiled rice
kachumbar of onion, cucumber, tomato, lime juice & salt
Large prawns chopped
Onions finely chopped
Onions & green chilly
Freshly grated coconut
The stuffing been set in the pastry
Deep fried Prawn Kanavla
Prawn Sukka masala with cashew nuts tossed in for crunch, nuttiness & INDULGENCE!
Pomfret fry
Prawn Kanavla
Take a bite people!
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