Whimsical Walks

Hello,

My virtual world appearances are minimal these days as, my real world is having me jump loops like the proverbial circus cat! 

It's gonna be hectic next few months, but consolation is that we'll be visiting Mumbai often; surrounded by family & friends I'm sure we will pull through this current quagmire. And being the last few months of the year, a festive time (Christmas jus 9 weeks away) makes me cheerful a bit.

Last week I was on my whimsical walks around the lanes of Bandra; the home of my childhood. 

For a suburb jam-packed with shopping streets, happening pubs, famous eateries & important places of worship; it's such a paradox to find tree-shaded lanes filled with laid back homes & placid lifestyle. Not unlike the eye of the storm which is calm at the center while raging outside. Geez, I'm getting poetic😉!

One cannot roam around my home suburb and not talk about various eateries peppered around Bandra. And blame the still rainy weather, I was yearning Kebab's of a famous stall on Hill Road. The perrenial old man stoking mouth watering skewers from my childhood is gone, but replaced with a suitable replacement.

Like any practical Mumbaikaar we are wise enough not to indulge in street food during the rainy season, even if it's late showers of the retreating monsoon.

As parlay Mum made made Prawn Chapli Kebabs at home; they could also be termed as Prawn Cakes since they are similar to the Crab / Fish Cakes. 

Back in AUH, we are starved of fresh fish (straight-from-dock variety), so we are making hay till the sun shines😋.

RECIPE:

Time Taken: 30 - 40 mins

Serve Size: 2 dozen mini kebabs or a dozen medium kebabs

Method:

The recipe is a traditional East-Indian one, which is passed down generations in my Mum's family.
1) Take half kg of fresh white prawns; shelled & de-veined. 

2) Grind to a smooth paste - handful of fresh coriander, 1 tsp jeera seeds, a stick of 1" cinnamon, 2-3 cloves, 5-6 pepper corns, the bulbs of 5-6 shallots (save the green stems for garnish), 1/2 tsp of turmeric pd, salt. Remove mixture it in a bowl. 

3) In the same grinder pod, blitz the prawns to a coarse paste. 

4) Add the prawns to the ground green paste. 

5) Add 1tsp of ginger-garlic paste, 1 egg lightly beaten, 2 slices of white bread (soaked in water and drained), 2 tsp of rava. Optional add 1 tsp of fish stock / half tsp of soy sauce. Mix well & keep it aside for about an hour in the refrigerator (chilled section).

6) Heat a shallow frying pan & add oil enough to cover the base. 

7) Grease hands with oil, taking a small portion of the prawn paste, flatten it on your palm to a size of cookie & place gently in the pan. Fry till both sides are browned (the kebabs may puff up a bit, it's ok)

8) Remove and serve hot. Garnish with chopped greens of the shallots!

Bon Appetit folks!! Have a great week ahead.

Cheers!!