Health knowledge made personal
Join this community!
› Share page:
Search posts:

Guest Post Thursday – Chilli Garlic Grilled Prawns On Jeera Bhakri With Taruna From Easy Food Smith

Posted Mar 01 2012 7:58am
Today I am very excited to have Taruna from Easy Food Smith as a guest poster. I have always loved Indian food (long story, but supposedly I owe my birth to a bodi tree in India and thus am predisposed to love Indian things!) and was absolutely ecstatic when I got the chance to feature a guest post bringing you the authentic, gorgeous flavors of India to my humble little blog. So let me just say thank you, Taruna, and give the floor over:

I am a small town girl who now lives in Bombay. Currently, I am working as a part-time teacher at an international school. After completing my post graduation in business management, I worked in one of India’s leading private sector company for over 8 years. When I quit my job to raise my daughter, a friend suggested I start blogging since food had always been my passion and this way I would be able to put my free time to good use. I wasn’t very sure initially about blogging since I am an introverted sort of a person!! (Never ever thought I would be blogging and making friends at far and distant places!!) I am overwhelmed by the response I got from the blogging community & I love the fact that I got to know so many wonderful fellow bloggers and learnt some new stuff from them.

Today is Thursday and it is a special one since this day is marked for guests at Kiri’s blog. However, this Thursday is very special for me since I have the opportunity to be in the company of fabulous guest bloggers who, in the past, have shared their recipes on Kiri lovely blog on food and travel – healthyfoodietravels. And, also, this Thursday happens to be my first blog-anniversary!

Actually this post was scheduled for February but due to my travel schedule, I requested Kiri for it to be rescheduled. Kiri was very kind and considerate and readily agreed to accommodate my guest post for March. It never occurred to me then that my guest post would be coinciding with my blog-anniversary and I am so glad that this offered me a unique way to celebrate it!! Whatever happens, happens for a reason and so I have always believed…

I am so thrilled to be doing my first guest post for Kiri. She was very prompt in letting me know that she was eager to have been on board for doing a guest post for her. Her only request was – a post that carries the taste of India. I was equally excited to be on board but at the same time very anxious because I realized that doing a guest post brings a lot of responsibility along with it! It isn’t easy presenting the flavours of India on a platter. While, Kiri mentioned to me that she loved Indian sweets, I was however keen on presenting something savoury (sorry Kiri!).

I spent two days obsessed with the thought of the guest post! When I told hubby about the dish dilemma, he suggested why not a guest post of the skewered Chilli Garlic Prawns that I had made a few weeks ago. I had made prawns and served them with green chutney. I had received encouraging remarks from him and my daughter (her approval is my yardstick to measure the success of my experiments in the kitchen).

The idea of serving it with Bhakri came from a recipe that I saw in a food magazine. However, I have made a few changes in the recipe. I have reduced the amount of ghee i.e. clarified butter (available in Indian & middle eastern grocery shop) and I added a little bit of sweetness to the bread which pairs very well with the spiciness of the chutney. What I love most about this elegant looking dish is the rustic edge lent by the Bhakri and the richness it brings to the simplicity of the prawns. I hope you will enjoy this simple dish as much as my family did!

Recipe: CHILLI GARLIC GRILLED PRAWNS ON CUMIN INDIAN FLATBREAD (Chilli Garlic grilled Prawns on Jeera Bhakri)

Marinade of Prawns
8 Medium sized Prawns/ Tiger prawns, shelled and de-veined (tails attached)
4 cloves garlic
2 tbsp lemon juice
1/2 tsp lemon zest
1 tsp red chilli flakes (coarse)
2 tsp olive oil
Salt to taste
For Chutney
3/4 cup mint leaves
1 cup coriander stems (tender)
1-2 green chillies (+/- as per taste)
2 cloves garlic
2-3 tsp lemon juice
2/3 tbsp roasted peanuts or bengal grams (without skin)
salt to taste
For Bhakri
1 cup whole wheat flour
1/2 tsp salt
2 1/2 tsp caster sugar
1 1/2 tsp cumin seeds, roasted
5-6 tsp clarified butter (ghee)
Warm water to knead the dough
Olives, bell peppers, onion, tomatoes finely chopped
Wash the coriander and mint well and grind them along with the other ingredients in a mixer until smooth. If you are unable to achieve the smooth texture, add just a little bit of olive oil and water.

Wash the prawns and drain water. Sprinkle salt and 1 tbsp lemon juice over prawns and let them sit for 3-4 minutes.

Wash the prawns again and drain excess water.
Mix together the ingredients for the marination and add to the prawns. Marinate for half an hour.
Grill both the sides of the prawns in a grill pan till they become pink and opaque. (I roasted them in the oven for 2 minutes.)

For Bhakri, mix the cumin seeds, ghee, salt and sugar to the flour. Add clarified butter and mix the flour with your hands till a crumb like consistency is achieved and the dough starts coming together when you press it in your fist. Add water gradually and starts kneading until the dough is rollable. The dough must be firm and NOT hard. Keep it aside for 10-15 minutes.

Roll the dough into thick chapati and cut out 2 inch discs out of the chapati.

Shallow fry them on a medium low flame on a griddle. Press them using little pressure to make them crisp.

To serve, put a little chutney on the Bhakri and place a prawn on it. Garnish and serve.

Note: The grilling or roasting time of prawns will depend on the size of the prawns.
Note: Do not reduce the amount of the ghee or else you will be compromising on the taste of the Bhakri.
Note: I used minimalist amount of ghee to shallow fry the Bhakris. You can brush them with ghee before putting them on a griddle.
Note: The Bhakri can be prepared in advance and warmed before serving.

Thank you Taruna! What a glorious, flavorful and healthy dish – I can’t wait to try and recreate this. I’m off to hunt for ghee!

I want to try and have guest posts here on a fairly regular basis, since I have enjoyed guest posting for other blogs and think it’s a great way to find new blogs and/or readers. If you would like to guest post here, please email me at!
Post a comment
Write a comment:

Related Searches