Watch to­mor­row’s episode of Food­shala to see mas­ter chefs San­jeev Kapoor and Ak­shay Nay­yar cook th­ese starters with a global flavour


Cook like a TV chef with San­jeev Kapoor and Ak­shay Nay­yar’s tasty starter recipes from this week­end’s episode of Food­shala.

Kand­hari prawns

(serves 1) Prep time: 2 hours 15 mins Cook­ing time: 5 mins In­gre­di­ents

1 tsp ginger-gar­lic paste 1 tsp lemon juice 3 medium-size prawns, cleaned, tail in­tact 1/2 tsp red chilli pow­der 1 tsp sumac pow­der 1/2 tbsp cashew nut paste 2 tsp pome­gran­ate juice 1 tbsp hung yo­gurt 1/2 tsp carom seeds 1 tbsp ghee (clar­i­fied but­ter) salt For pa­prika and yo­gurt dip, mix to­gether: 2 tbsp yo­gurt 1 tbsp honey 1/2 tsp pa­prika 1/2 tsp lemon zest 1 tsp lemon juice 1/2 tsp chopped co­rian­der Method:

1. Mix to­gether ginger-gar­lic paste, lemon juice and salt. Mar­i­nate prawns in this mix­ture for 15 min­utes. 2. Mix to­gether red chilli pow­der, sumac pow­der, cashew nut paste, pome­gran­ate juice, yo­gurt and carom seeds. Mix mar­i­nated prawns in this mix­ture and re­frig­er­ate for 2 hours. 3. Thread prawns on a skewer with tail side fac­ing up. Baste with ghee. Grill for 3-5 min­utes or un­til done. Serve hot with pa­prika and yo­gurt dip.

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