Loose Prawns

I woke up this morning and realised my blog Vishualfoodie completes 8 years. Started with a gusto only to have dwindled posting over the last few years. But with a guarantee that the recipes on the blog have been loved and made repeatedly not only by me but my many who follow it. Some of the recipes have been a star attraction not only amongst followers families but also some of their business best sellers.

I honestly didn’t have time to cook anything elaborate and suddenly remembered this dish that aroused my curiosity after moving to Hyderabad.

Loose prawns are featured on many local Hyderabad restaurant menus under the Chinese section. It’s one of those Hyderabadi-Chinese inventions like the Apollo fish and the chicken 65. One day I finally decided to order it even though was highly amused by the name Loose Prawns. What a bang on dish. So flavourful and perfect snacky item with a few drinks.

Here is my humble attempt if not authentic attempt at Loose Prawns

Prawns 500 grams.
Green chili 3 Ginger 1″ Garlic 10
Corn starch 1 tablespoon.
All-purpose flour (Maida) 1 tablespoon.
Soy sauce 2 tablespoons.
Chili powder 2 tablespoons.
Curry leaves 2 springs.
Coriander chopped 1 bunch.
Sugar 1 pinch.
Oil to fry.
Salt to taste.

  1. Take a bowl, add prawns, salt, chilli powder, Soy sauce, mix it properly.
  1. Then add all purpose flour, corn starch and mix it. If mix is thick, then add little water.
  1. In a mixer add chopped Ginger & garlic, green chillies, curry leaves, chopped coriander leaves, sugar, salt and make a coarse paste.
  1. Heat oil and deep-fry the prawns.
  1. Heat oil in another pan, add coarse paste (earlier prepared) cook it till moisture is evaporated.
  1. After that add fried prawns, toss it.

Recipe courtesy Vah Re Vah

Methi Malai Chicken

In my hunt for interesting Indian recipes I chanced about this chicken methi malai recipe on a FB group. Keyword search led me to many posts of members vouching for this recipe, and I knew I had to make it.

The dish was rich and delicious with the kids giving a thumbs up to methi too, as long as it’s wrapped around the chicken


1 Bunch Fresh Methi
800 gms chicken
2 onion
1 tomato
2 tsp garlic paste
1 tsp ginger paste
2 green chillies
3-4 dry red chillies
100 gm yoghurt
100 gm cream
1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks)
1 tsp cumin seeds
1/4 tsp garam masala powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp crushed black pepper
fresh green coriander leaves for garnish
salt to taste
100 gm butter/oil

1. Clean wash chicken and keep it in a colander to drain. Pluck leaves of methi and wash it in running water 2-3 times, so all the mud and sand is washed off. Finely slice the onion and tomato.

2. Heat a wok and add Butter/ oil, let it come to temperature. Add whole garam masala, cumin seeds. Saute until oil is aromatic approximately 2 minutes.

3. Add sliced onion and dry red chillies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.

4. In fried onion add chicken pieces and fry for 5-7 minutes or until chicken is well seared and the chicken is all dried up. Add sliced tomato and it cooks.

5. Add all dry spices, red chilli powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder

6. Cook for 2-3 minutes and then add salt and yoghurt. Cook over high flames until the moisture of yoghurt dries.

7. Add half cup of water, bring it to boil. Reduce the heat cover the wok with the lid and let it simmer for 10-12 minutes until chicken is almost 80% cooked.

8. Add chopped methi (fenugreek leaves) to chicken and stir well. Keep the at medium heat and cook it uncovered until both chicken and methi is cooked.

9. Whipped up the cream with a fork to make it smooth. Pour the cream in methi murgh and gently stir to combine, leave 2 tbsp of cream for later to garnish.

10. Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top

11. Transfer in a bowl, garnish with cream and green coriander leaves.

12. Serve hot with paratha, rotis or rice

Recipe courtesy – Afroz Shaikh

Hyderabadi Shaadiwala Red Chicken

Since my move to Hyderabad, I have been reading about the various specialities that this city has to offer.

I haven’t tasted this dish outside but the name kept attracting me and after much research zeroed in on this recipe. Adapting it to our tastes. My kids say this now is their top Indian gravy and absolutely loved it. Don’t be scared by the colour, it’s finger licking good.


1.5 kg chicken

250 GM’s curd
5 tbsp ginger garlic paste
1 big tomato puree
3 TSP coriander powder
4tbsp tomato ketchup
3 tbsp red chilli sauce
2 tbsp green chilli sauce
2 tbsp garam masala powder
1 tsp Shahi jeera
1 tsp jeera powder
3 tsp kashmiri chilli powder
2 big fried onion – crushed
5 tbsp oil
Finely Powdered – 20 badam with skin, 3 tbsp chironji, 3 cardamom pods
2 tbsp vinegar
Chopped coriander

1. Mix the chicken with all items mentioned in marinade. Massage the marinade in well

2. Leave for minimum 2 hrs or overnight in fridge.

3. Cook the chicken on high flame for 2-3 minutes.

4. Lower flame to medium and leave lid ajar. Cook for 5 minutes checking in between to ensure the chicken doesn’t get stuck to the bottom.

5. Lower flame and continue to cook till chicken is tender.

6. Add chopped coriander and little fresh cream. Mix well, cook for a couple of minutes and serve hot

Recipe courtesy – cook with Fem

Mushroom Garlic Cream Pasta

Everyone likes a delicious pasta. Here in India, a very small percentage of the varieties of pasta that are made abroad are reproduced. Am a fan of MasterChef and to see Also cook up such a variety is fascinating.

It’s my dream to make my own pasta from scratch and to also attempt some of Aldos delicious rustic pastas. Until then I dare to try variations in the sauce, mostly the ones that we are exposed to in India.

The varieties of pastas I have attempted are pesto, arrabiata, Alfredo, aglio olio, charred bell pepper, lasagna, stuffed pasta and now this the Mushroom garlic cream sauce.


300 gms boneless chicken
Chilli powder/pepper
Olive oil
2 chopped onions
10-12 flakes chopped garlic
1 pkt sliced mushrooms
1 small pack of amul fresh cream
Half box of amul cheese spread
Veggies of your choice – I used broccoli, baby corn
Herbs – oregano, basil, parsley, chilli flakes
Spaghetti – 250 GM’s

1. Marinate chicken with salt and chilli flakes for about 2 hrs

2. Boil pasta to al dente. Reserve some pasta liquid before straining.

3. Sautee the veggies in olive oil and add the herbs and seasonig. Keep aside

4. Cook the chicken in oil till tender. Keep aside

5. In the same pan add butter, add chopped garlic, onion, saute till translucent

6. Add mushrooms and salt

7. When cooked add cream, chilli flakes, herbs, cheese spread, mix Vell.

8. Simmer, add pasta veggies Chicken and mix well. Adjust seasoning

Veg Burgers

When the client asks for veg sliders and I happily say yes, it’s time to research some recipes as I have never made the veg patty before

I went through some really good burger recipes only to finally make one my Mom tried recently. My sister had raved about it. Made the patty using Ranveer Brars recipe and when my pucca Non vegetarian daughter asked for seconds I knew I had a winner.

I went the extra mile to make the slider buns myself. This is no ordinary burger, it has homemade buns, patty, caramelised onion and a special tomato chutney for the kick.

Vegetable burger patty – from Ranveer Brars site

1 tsp Oil
½ tbsp Butter
2 Green chillies, chopped
12-15 French beans, chopped
1 Carrot, chopped
2-3 large Potato,boiled,mashed
½ tsp Red chilli powder
¼ tsp Garam masala
½ tbsp Ginger Garlic paste
2 tbsp Coriander leaves, chopped

For Batter
½ cup All purpose flour
Water as required

For breadcrumbs coating
1 cup fresh Breadcrumbs
2-3 tbsp Poha, powdered in the mixer
For Shallow fry Tikki
½ tbsp Oil
½ tbsp Butter

For Veg Burger toppings
4 Sesame Burger buns
1 tbsp Mayonnaise
4 to 5 Lettuce leaves
Tomato chutney
Caramlised onion
Cheese slice

1. In a pan, add oil, butter, chopped ginger, green chilli saute well.

2. Add chopped vegetables and sauté it well till they become soft.

3. Mash the boiled potatoes and add to the pan mix well.

4. Add red chilli powder, garam masala, salt to taste and ginger garlic paste and mix everything well.

5. Now add chopped coriander and mix well.

6. Remove the mixture in the bowl and keep it in the refrigerator for 10 minutes.

7. Remove the mixture from the refrigerator, if wet add some bread crumbs and start making tikki.

8. With the help of a cookie cutter or with your hands and give it a proper shape.

9. In a bowl, add all purpose flour, salt and water to make slurry.

10. In another bowl, add fresh bread crumbs, crushed poha and mix well.

11. Now add one of the tikki, firstly coat it with slurry and then the bread crumbs and coat it well.

12. In a pan, add oil and butter and shallow fry the tikkii till nice golden brown in color and crisp.

Spiced tomato chutney

3 big chopped Tomatoes
1 tsp ginger garlic paste
1 tsp paprika/Chilli powder
1/2 tsp cinnamon powder
1 tsp jeera powder
Pinch sugar
Olive oil

1. Heat olive oil in the pan, add the ginger garlic paste and fry for 1 minute.

2. Add the tomatoes and all the other ingredients.

3. Cook on slow flame for 20-30 mins.

4. Once the tomatoes leave oil, mash them till they have a chutney texture.

Caramelised onions

2 sliced onions
1/2 tsp butter
1/2 tsp oil
Pinch sugar

1. Heat oil and butter in a pan on high heat

2. Add the onions and mix well

3. Lower gas and cook the onion for 10 mins

4. Add sugar and salt and let the onions turn a nice amber colour mixing frequently. About 20-25 mins


1. Take the bottom half of bread and apply mayonnaise on it.

2. Now place lettuce on it and add some Tomato chutney.

3. Place the tikki on it and add cheese slice

4. Top with caramelised onion and close the burger with the bun and insert toothpick to hold it together

Tala Hua Ghosht

Hyderabad is famous for its Biryani but my pet peeve is that there is never enough meat in it. Most Biryanis I have tasted here are lots of flavoured rice and 4 pieces of meat. I have rarely seen a layered biryani with masala. Don’t get me wrong, I love this style of Biryani as I don’t like too much masala but there is never enough meat to go around and we are always left with loads of rice

So the husband got 2 packets of Biryani when he went to the old city and we finished one packet but only the kids got some mutton pieces. Now we planned to have the second packet today and knew if we didn’t add on to it, then again we would be left having only flavoured rice. I quickly looked up some recipes for dry mutton and decided to attempt Tala Hua Ghosht.

I didn’t particularly follow any recipe, just took the gist of it and made it my way. Not sure if it’s authentic but it is delicious. Dinner with some chilled beer, biryani and Ghosht, sounds perfect.


1 kg boneless mutton

1 tsp turmeric
1 tbsp ginger garlic paste
1 cup water
1/2 cup oil
1 tbsp chilli powder(adjust as per spice preference)
1 tbsp jeera powder
1 tsp garam masala
Handful of curry leaves
3-4 green chillies sliced long
7-8 garlic
Half lime

1. Put the mutton in the cooker along with turmeric, ginger garlic paste, salt and water. Give it 5-6 whistles (depends on the quality of mutton, should get 90% cooked).

2. Once the whistle drops, open the lid and dry out any excess water.

3. Add oil and fry the mutton on high heat till browned.

4. Add the masalas, chilli, garlic and curry leaves, lower the flame and mix well

5. Let the masalas cook out.

6. Squeeze some lime over serve hot

Eggless Chocochip Cookies

This is my first post after moving to a new city. Its been a while since I updated the blog and I kept saving this recipe for this very purpose.

This recipe featured on Chef Vinesh’s instagram a while ago during lockdown. It was part of the recipe exchange with Chef Pooja Dhingra. When these 2 masters are at work, there is no denying that the end product will be fabulous.

I always had a go to recipe for eggless chocochip cookies but wanted to try something different. I did a trial run for a friend’s daughters bday and loved the taste, texture and look. Then I made it again as a farewell gift to some friends visiting from Mumbai. Saved some for myself and now am sharing it with you. Hope u like them as much as we do.

Makes 17 – 18 (30gms each. Big size)

Maida 200gms
Oats 50 GM’s
Chocochip 200gms
Butter 180gms
Brown sugar 100gms
Castor sugar 80gms
Baking soda 5gms
Boiling water 30ml
Vanilla 5 ml

1. Whisk the butter and both sugars till creamy, add vanilla and beat once more
2. Sieve the flour and add it along with the oats to the butter mix.
3. Add the baking soda to the boiling water, mix well and add to the dough.
4. Mix well and add chocochips again mix.
5. Rest in the fridge for 1 hr.
6. Pre heat oven to 160 C
7. Measure 30 gm balls and place at good intervals as the cookie will spread quite a bit.
8. Bake at 160 for 10 mins or till base is brown. Rest well as they are still soft. Lift only when cooled.

OMF Style Baingan Bhartha

I have been wanting to make this style of baingan bharta since Ameya Warty posted this a while ago.

It was a recipe developed by him in true OMF style. OMF or Oh My Food Kitchen is his brand and I have tasted some of the most amazing dishes that have come out of its kitchen.

His Bhartha recipe uses green garlic which is seasonal, I replaced it with regular ones but followed all other steps. It’s quite delicious and a must try.

For Prepping Baingan

Brinjal – 400 gms
Green Garlic + tail chopped fine – 5 / Normal Garlic
Green Chilli 2
Olive Oil

For Masala

Oil 2 tbsp
Jeera 1 tsp
Dried Red Chilli 1 broken in two
Ginger Garlic Paste 1 tsp
Onion 1 large finely chopped
Tomato Puree 2 tbsp
Kashmiri Red Chilli powder 2 tsp
Dhaniya Jeera Powder 1 tsp
Kitchen King Masala 2 tsp
Finely Chopped Corriander 2 tbsp
Cream 1 tbsp

For Tadka

Butter 1 tbsp
Green Garlic 5 cloves plus the green tail chopped in 1 inch size
Ajwain 1/2 tsp


1. Make slits on the baingan from all 4 sides and stuff green garlic and tail on 3 sides. Stuff green chillies in one side. Coat nicely with olive oil and roast on a medium flame evenly on all sides till the Baingan goes soft n mushy. Keep flipping every few mins. Once done, let it cool. Peel off the skin, remove the head and mash the flesh using a fork.
2. Heat oil in a kadhai/Pan and fry jeera, red chilli for a minute. Add ginger garlic paste and fry for a minute. Add chopped onion and cook till pink.
3. Add chilli powder, dhaniya jeera powder snd kitchen king and saute till the spices leave an aroma..
4. Add the tomato puree and cook for 2-3 mins. Keep adding little water to ensure the mix doesn’t go dry.
5. Add the mashed baingan, mix well till you get an uniform red color. Add salt. Lower the flame. Add corriander.
6. Add the cream and mix well.
7. Heat butter in a small pan/tadka pan and add the ingredients mentioned under tadka. Let them fry for a minute. Add tadka to the bharta.
8. Serve with Roti/Rice/Khichdi or even bread

Recipe courtesy – Ameya Warty

Spicy Garlic Prawn Spaghetti

I love easy peasy recipes. Who doesn’t? I had prawns in the freezer and I wanted a quick one that would be good enough for the blog.

Being a MasterChef Australia fan, I remembered one of the contestants Marion Grasby and how she loves to make quick fusion food. Chanced upon this recipe and Voila here it is Spicy Garlic Prawn Spaghetti.

My daughter must have told me a few times to add this to her list of favourites.


3 stalks of spring onions chopped fine (bulb & green)
1″ grated ginger
1 tsp sea salt
1/4 cup of vegetable oil plus 2 tbsp sesame oil


20 big sized prawns
2 tbsp oil
5-6 chopped garlic
1 tbsp chilli flakes
3 tbsp soya sauce
2 tbsp oyster sauce
250gms Spaghetti
Chopped spring onion greens for garnish

  1. Use a mortar pestle and pound the ginger sping onion and salt to a coarse paste.
  2. Heat both the oils mentioned in sauce and as it turns hot, pour it over the spring onion paste and mix well.
  3. Boil the spaghetti with some salt to al dente.
  4. Reserve some of the water and drain the rest.
  5. In a pan, add oil and saute the garlic, chilli flakes and prawns till the prawsn turn pink.
  6. Add the soya sauce and oyster sauce and mix well. Check if prawns are done. Add some of the reserved pasta liquid, about 1/4 cup.
  7. Add the spring onion sauce and mix well. If dry u can add little more pasta water. Check seasoning.
  8. Top with spring onion greens ans chilli flakes. Serve hot.

Recipe courtesy – Marion’s Kitchen

Kung Pao Prawns with Hakka Noodles

When u lay hands on such massive prawns, u have to attempt something new. I still struggle with Chinese cuisine, but am getting the hang of gravies. Quite happy with the outcome.

The Hakka noodles are made using Aziz’s recipe which he showcased in the Foodies Central live.

18-20 big sized prawns
12 minced garlic
1″ ginger grated
1 small onion quartered
2 tbsp chopped spring onion whites
4-5 dried Kashmiri chillies broken in 2
1.5 tbsp Kashmiri chilli paste
10-12 slit roasted cashews
1/4 cup cut spring onion greens
Little salt

2 tbsp soya sauce
1/4 cup sweet chilli sauce
1 tbsp cornflour
1/2 cup water (appx)
1 tsp sesame oil
1/4 tsp white pepper powder
1/2 tsp sugar
1/2 tsp apple cider vinegar

  1. Mix all the ingredients mentioned under Kung pao sauce in a bowl.
  2. Heat a wok add 2 tbsp cooking oil, let it become very hot.
  3. Lower the flame add the garlic and grated ginger.
  4. Mix well add the onion and spring onion whites along with dried chillies(broken in to 2).
  5. When the onions turn translucent and the chillies give out an aroma add the red chilli paste, prawns and cashews and mix well. Add little salt to the prawns. Don’t add too much as the sauces constain salt.
  6. When the prawns are nearly cooked add the sauce and mix well.
  7. Raise flame to medium and let the sauce thicken and coat the prawns. By now the prawns should be cooked. Check and adjust seasoning
  8. Add the spring onion greens and mix well. Serve hot.


1 pkt noodles 120 gms
2tbsp oil
4-5 flakes finely chopped garlic
1/4 tsp finely chopped ginger
Finely sliced Capsicum,Carrot,Cabbage and Onions(1/2 cup in total)
1tbsp chopped spring onion greens
1tsp Soya sauce 1/2 tsp Green chilli sauce
1/2 tsp or more red chilli sauce to make it spicy
1/8 tsp Vinegar
1/8 tsp black pepper
1/8 tsp White pepper

  1. In a vessel add 500 ml water salt and a little oil. Let the water come to a boil. Now add noodles and cook until done. Strain and keep aside
  2. In a hot wok add oil, then add garlic and ginger and sauté for a while
  3. Add veggies one by one according to their cooking time. Add salt
  4. Sauté until done and then add all the sauces and mix well
  5. Add spring onion greens
  6. Add the boiled noodles (Incase your noodles get sticky, just run it under cold water and voila they are good to go)
  7. Mix well. Garnish with spring onion greens