Ingredients Prawns 300 gm Plain wheat flour 2 tbsp + 1/4 cup Corn flour 3 tbsp Egg 1 Garlic paste 2 tbsp Baking soda a pinch White pepper a pinch Black pepper a pinch Salt a pinch Oil to fry Cooking Directions Clean the prawns, cut slits in prawns and straighten them. Combine 2 tbsp plain wheat flour, com flour, egg and garlic paste in a bowl also add white pepper, black pepper and salt. Pour cold water to mix it, the mixture should be neither too thick nor too thin. Add ¼ cup of wheat flour and a little baking soda. Mix it by hand. Rub black pepper and salt on the cut prawns. Coat prawns with dry plain wheat flour. Dip the prawns in the mixture one by one, and fry them in a pan. Steaming hot Prawn Tempura is ready. Drain on absorbent paper or tissue paper and serve it with fried vegetable. Chef Zakir's Tip: To get soft boiled eggs, boil the eggs on low flame and let them in hot water for a while before you take them out of pan. Using this method, the eggs would be soft and delicious.

Ingredients:

• Gram flour 1, ½ cups
• Baking soda ¼ tsp
• Salt to taste
• Red chilli 1 tsp (ground)
• Oil for frying
• Sugar 2 tsp
• Chaat spice 1 tsp
• Yogurt 250 gm
• Salt and ground red chilli to taste (for yogurt)

Cooking Directions:

1. Combine gram flour, baking soda, salt and ground red chilli in a bowl.
2. Add water and make a thick batter.
3. Hot oil in a deep frying and drop a tablespoon full of the batter in hot oil.
4. Fry till golden on absorbent paper.
5. Now soak them in water till soft.
6. Beat yogurt and season with salt, ground red chilli, chaat spice and sugar, mix well.
7. Gently squeeze the barays to squeeze out the water and put them in the yogurt.
8. Sprinkle chaat spice on top and serve.
9. Dahi baray can be served with a few boiled potatoes and chick peas.
10. Tips: Wash leafy vegetables by dipping them in water again and again so that the loam and sand particles are left in the bottom.