Eral Kaima Bajji | Minced Prawn Fritters | South Indian Style | Touchings
Eral Kaima Bajji. Here is a recipe for an easy appetizer made with minced prawns. This easy to do snack can be put together in less than 20 minutes making it perfect for the busy evenings.
Both fresh and frozen prawns work well in this recipe.
Here are the things you can buy for making this recipe Teak-wood Chopping Board https://amzn.to/3hZa4qm Kikkoman All Purpose Soy Sauce https://amzn.to/3wBqPBe Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of how to make Eral Kaima Bajji | Minced Prawn Fritters | South Indian Style | Touchings
200 grams prawns, cleaned and deveined, minced 1 egg 1/4 teaspoon salt 1 teaspoon soy sauce 1 sprig curry leaves, finely chopped 1 teaspoon ginger, minced 2 green chillies, finely chopped 1/4 cup onions, finely chopped 2 tablespoon coriander leaves, finely chopped 1/2 teaspoon fennel seeds 1/4 cup corn flour 2 tablespoon maida 2 sprigs curry leaves 4 dried red chillies, deseeded Vegetable oil to deep fry
Take about 200 grams of cleaned and deveined prawns. Roughly chop the prawns into small pieces. Add the minced prawns to a bowl. Break an egg and add it to the bowl. Add in a little salt and the soy sauce. Mix well to combine. Let this mixture marinate for about five minutes for the salt to get into the meat. To the marinated prawns, add in the finely chopped curry leaves. Add in the finely minced ginger to the bowl. Add in the finely chopped green chillies to the bowl. Add in the finely chopped onions. Add in the finely chopped coriander leaves. Add in the fennel seeds. Mix everything well to combine. Once the mixture is well mixed, add in about a quarter cup of corn flour and a couple of tablespoons of maida. Mix everything well. Do not add any water while mixing. The moisture from the prawns and the eggs will be enough. If the batter looks very watery, add in a little bit of corn flour to adjust the consistency. Once the batter is evenly mixed, it’s ready to be fried. Wet your fingers in water and pinch a small piece of the batter. Add the batter to the hot oil. Wet hands will be easier to handle as the batter will just slide off when released without sticking to the fingers. Using a fork, try to turn the fritters so they cook evenly. Cook on a medium flame for about 2-3 minutes until golden. Turn once a while so they brown evenly. Once they are golden, add in a handful of curry leaves to the oil. Let the curry leaves crisp up. Add in the deseeded and roughly chopped dried red chillies. Both curry leaves and chillies are for the aroma and flavor. Let the chillies crisp up. Make sure to deseed the chillies. Remove the fried fritters from oil and drain on paper towels. Our fantastic eral kaima bajji aka prawn mince fritters is ready to be served. Serve immediately. This needs to be served hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
200 grams prawns, cleaned and deveined, minced 1 egg 1/4 teaspoon salt 1 teaspoon soy sauce 1 sprig curry leaves, finely chopped 1 teaspoon ginger, minced 2 green chillies, finely chopped 1/4 cup onions, finely chopped 2 tablespoon coriander leaves, finely chopped 1/2 teaspoon fennel seeds 1/4 cup corn flour 2 tablespoon maida 2 sprigs curry leaves 4 dried red chillies, deseeded Vegetable oil to deep fry
Take about 200 grams of cleaned and deveined prawns. Roughly chop the prawns into small pieces. Add the minced prawns to a bowl. Break an egg and add it to the bowl. Add in a little salt and the soy sauce. Mix well to combine. Let this mixture marinate for about five minutes for the salt to get into the meat. To the marinated prawns, add in the finely chopped curry leaves. Add in the finely minced ginger to the bowl. Add in the finely chopped green chillies to the bowl. Add in the finely chopped onions. Add in the finely chopped coriander leaves. Add in the fennel seeds. Mix everything well to combine. Once the mixture is well mixed, add in about a quarter cup of corn flour and a couple of tablespoons of maida. Mix everything well. Do not add any water while mixing. The moisture from the prawns and the eggs will be enough. If the batter looks very watery, add in a little bit of corn flour to adjust the consistency. Once the batter is evenly mixed, it’s ready to be fried. Wet your fingers in water and pinch a small piece of the batter. Add the batter to the hot oil. Wet hands will be easier to handle as the batter will just slide off when released without sticking to the fingers. Using a fork, try to turn the fritters so they cook evenly. Cook on a medium flame for about 2-3 minutes until golden. Turn once a while so they brown evenly. Once they are golden, add in a handful of curry leaves to the oil. Let the curry leaves crisp up. Add in the deseeded and roughly chopped dried red chillies. Both curry leaves and chillies are for the aroma and flavor. Let the chillies crisp up. Make sure to deseed the chillies. Remove the fried fritters from oil and drain on paper towels. Our fantastic eral kaima bajji aka prawn mince fritters is ready to be served. Serve immediately. This needs to be served hot.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 10m
Find it online : https://www.kannammacooks.com/eral-kaima-bajji/
This is one of the easiest and tastiest appams you will make. The flavour of fermented tender coconut is so delicious and makes soft and lacy appams. I have used seeraga samba rice for making the appams today. This short grained rice makes the appams so aromatic and flavourful. I got this idea to make it with seeraga samba rice after Lejna @lejnaskitchen mentioned a long time back that she uses seeraga samba rice / kaima rice for making her appams. I think this is a game changer. This recipe is a keeper. Do try it at home.
Here are the things you can buy for making this recipe Instant Active Dry Yeast https://amzn.to/3uJ1ELN Seeraga samba rice / jeera rice https://amzn.to/3z1QgNt Appam Pan https://amzn.to/3nZlpL6 Heavy Duty Indian Mixie https://amzn.to/3GCDIxq
Here is the video of how to make Elaneer Appam | Tender Coconut Appam
2 cups seeraga samba rice – jeera rice 1/4 teaspoon fenugreek seeds 1 tender coconut – collect coconut meat 2 cups tender coconut water 1/3 cup cooked rice 1 teaspoon salt 1 tablespoon sugar 1/4 teaspoon instant active dry yeast
Here is the recipe for easy and delicious appam made with the addition of tender coconut.
We will be using seeraga samba rice for making this appam today. This rice is very fragrant, very delicate and pairs very well with tender coconut meat. Any good quality raw rice can also be used if you cannot source seeraga samba rice. Add little fenegreek seeds to the rice. Wash the rice and the seeds in water. Soak the rice and the fenugreek seeds in water for couple of hours. After couple of hours, the rice should be well soaked. Drain the water and set aside.
We will be using the meat and the water from one tender coconut. Drain the water from the tender coconut. Break open the coconut after draining the water. Some coconuts have good amount of meat while some have very less. Mine has very less meat today. Its fine. Use whatever meat you have. I have about quarter cup of coconut meat here. If you have more, use it along.
Add in the drained rice mixture to a blender. Add in the prepared coconut meat. Add in the cooked rice. The rice will help in fermentation. Add in the tender coconut water. Add upto two cups of tender coconut water and grind this mixture to a smooth paste. Grind in batches if need be. The mixture needs to be ground to a really fine paste similar to the texture of paint.
To the ground paste, add in the salt. Add in a little sugar. Add in quarter teaspoon of yeast to the batter. Mix everything well to combine.
Cover the batter bowl with a lid and ferment the batter in a draft free place for about 6 hours. Overnite works fine too. If the place where you live is cold, you can ferment the batter inside the oven with the pilot light turned on.
After fermentation, the batter would have foamed up and smell very yeasty.
Lets make appam. The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter.
Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.
Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.
Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
- Author: Suguna Vinodh
- Prep Time: 6h
- Cook Time: 20m
