Skip to main content

Chemmeen Vada/Prawns Cakes




Chemmeen Vada is a quick and easy appetizer. It is spicy and delicious. Both my mother and mother-in -law make these patties and I love both versions. It is made  by grinding cooked prawns into a coarse paste  and then shaped into the form  of vada or patties and then fried.

Ingredients
Prawns - 1 lb
Shallots- 5-8
Ginger- 2 inch thick
Green chilly- 5-6

Chilly powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Garam Masala- 1/2 tsp
Bread slices-2 
Egg white-1
Oil- 3-4 tsp
salt to taste



Clean prawns and rub in turmeric powder and salt and cook  covered in a low flame and get it half cooked. Do not add water as the prawns will get cooked in its own water. ( you can also do the uncooked version. Follow the same method with raw prawns but make thinner patties instead)
Now in a mixer add all ingredients,  except oil and make a coarse paste. Soak bread in water for a minute,squeeze off the excess water and mix with the prawns along with egg white. Take small balls and flatten them between your palms. Heat oil in pan and lay the patties and fry one side and when done slip over and fry. Drain and place on a paper towel. Serve warm.

 Try this..
Hope you will all enjoy..

Comments

  1. this looks like a designer chemmeen vada....yummy!!

    ReplyDelete
  2. Nice golden color and looks so yummy!

    ReplyDelete
  3. wow..that looks yummylicious...nice click...i'm drooling here....

    ReplyDelete
  4. Mouth watering !! I am surely giving this one a try

    ReplyDelete
  5. Njan ethu vare cheemen vada kazhichitilla, ethu enthayalum undaki nokununde..Looks tempting...

    ReplyDelete
  6. MOuthwatering patties, very inviting..

    ReplyDelete
  7. Tempting and Delicious...

    simplehomefood.com

    ReplyDelete
  8. mouthwatering patties. looks so inviting:)

    ReplyDelete
  9. Patties in prawns that sounds innovative n interesting...looks super tasty

    ReplyDelete
  10. my mom makes a similar version and I love these...

    ReplyDelete
  11. Entamme..njettichu kalanjallo.kothi varunnee...super duper...

    ReplyDelete
  12. Tooo Gud...will try it :)

    Cheers,
    Reshmi
    www.rookieqookie.com

    ReplyDelete
  13. What a good looking prawn patties..love the bright pic!

    US Masala

    ReplyDelete
  14. Thanks all for the sweet comments:)

    ReplyDelete
  15. i have one waiting in my draft folder..
    this looks abslty yummy..

    ReplyDelete
  16. I am sure they would make a great and highly appreciated appetizer at any party. Good job :)

    ReplyDelete
  17. Adipoli chemeeen vada..Presentationum superb!!

    ReplyDelete
  18. You have actually created these beauties so well !!! They look like a piece of art !!!Really,and I can toatlly bet on the taste. I have also been looking at the slide show of the posts you have posted in the past, They look exotic .I have to keep visiting you now,thanks for stopping by at my blog,I can now get some amazing recipes at your blog:)

    ReplyDelete
  19. Thanks all for stopping by and the encouraging comments:)

    ReplyDelete
  20. Wonderful!!! looks too good and yummy.

    ReplyDelete
  21. Suja,
    This looks so delicious and your paneer rice too..hugs and smiles

    ReplyDelete
  22. yummy dear, nice dear

    http://jellybelly-shanavi.blogspot.com

    ReplyDelete
  23. superb dish suja, i will surely try it

    ReplyDelete
  24. Gotta try this soon! I think this is perfect for Halloween Do you have any more fish recipes that i can cook?

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry
Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed pota…

Nadan Mutton Curry

Nadan Mutton curry
If you wish for some spicy non vegetarian recipes here is one to relish on...nadan mutton curry made with authentic Kerala spices. What makes this dish flavorful and inviting is the flavor of fresh ground masala, coconut oil and the fresh taste of curry leaves.In this recipe I have also added  mint. I love adding fried mint in my home made mutton curry just like my mom( but it is optional). It is spicy and delicious and is a great combo with rice, ghee rice or appam


Ingredients

Mutton - 1 kg
Shallots sliced- 2 cups
Onion- 1 small
Coconut slices- a few
Green chilly-5-6
Ginger and garlic minced- 4-5 tsp
Chilly powder- 1 1/2 tsp
Coriander powder- 3 tsp
Turmeric powder- 1/2 tsp
Garam Masala- 1 1/3 tsp
Fennel powder- 1/2 tsp
pepper powder- 1/2 tsp
clove - 2
cinnamon stick- 1 small
Curry leaves- 1 spring
Mint leaves-a few
oil 
salt to taste




Cut mutton pieces into small cubes and marinate with pepper powder,salt, turmeric powder, fennel powder and a few curry leaves and set aside for h…

Vazhuthananga/Brinjal Mezhukkupuratti

Vazhuthananga/Brinjal Mezhukkupuratti
Quick and easy side dish for rice. Mezhukkupuratti is a spicy stir fry with vegetables,onions and spices. It is a common side dish served with rice in Kerala. You can make mezhukkupuratti with any vegetable like plantain, yard beans, yam or any other of your choice. This vegetable dish is also served in Onam/ Vishu Sadhya.Here I have used eggplant/ Brinjal.
Ingredients Eggplant- 2 (I used the Chinese long eggplant)
Pearl onions- 10-12
Garlic-1 pod
Turmeric powder- 1/3 tsp
Chilly powder-1/2- 3/4 tsp ( adjust accordance to spice preference)
Pepper powder-a pinch
Curry leaves- 2 springs
Mustard seeds- 1/2 tsp
Coconut oil and salt to taste



Cut egg plant into one inch thick slice or into thin long slices.
Crush shallots, two curry leaves and garlic using a kitchen chopper or mortar and pestle.
Heat 2 tbs of coconut oil in a pan and add mustard seeds. When it splutters add curry leaves and the the crushed shallots and saute till the raw smell disapp…

Chemeen Masala Varattiyathu/ Pan roasted Prawns

Chemeen Varattiyathu is a popular sea food delicacy of Kerala. It is not fried prawns but gravy with is almost semi-dry. It is a great side dish for rice. It has the enticing flavors of garam masala and coconut oil and curry leaves. It is spicy, peppery and a bit tangy due to the use of   Kukum or kudampuli. You can instead add tomatoes or lemon juice. You can also add coconut pieces in the recipes and it gives a crunchy bites along with the prawns.


Ingredients
Prawns- 1 lb
Shallots chopped- 1 cup
Ginger and garlic paste- 2 tsp
Chilly powder - 1 1/2 tsp
Pepper powder-1/2 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 3/4 tsp
fenugreek powder- 1/3 tsp
Kukum- 2-3 pieces 
Fennel powder- 1/2 tsp (optional)
curry leaves
Coconut pieces( Optional)
Coconut oil


Clean and marinate prawns with salt, turmeric, pepper and fennel powder and keep it aside for fifteen minutes.
In a pan heat oil and saute shallots till lightly golden brown. Add in ginger garlic paste, curry leaves and saute for …

Broccoli Stir fry

Broccoli Stir fry with ginger and fennel powder tastes delicious and is a good side dish for rice. It is healthy veggie with its vibrant green color and distinct flavor.This is a very simple and quick stir fry but you will love the simple aroma of ginger and fennel combined.

Ingredients
Broccoli florets- 2 cup
Onion sliced- 1
Chopped ginger- 1 tsp
Fennel powder- 1/2 tsp
Chilly powder or flakes- 1/2 tsp
Mustard seeds- 1/3 tsp
curry leaves
Oil - 2tsp
Salt  to taste




Sprinkle a few drops of water and microwave broccoli in high for two minutes till it is crisp tender.( or steam broccoli florets in  water till cooked but it should retain its color and crispness)
Heat oil in a pan and when mustard seeds splutter add ginger and curry leaves and saute for a minute till you get a nice aroma. Now add onions and saute for a minute and add chilly powder and fennel powder and a pinch of salt. Drop in the broccoli florets and toss till well coated, but not more than 30 to 40 seconds. You can also add sesame s…