Squid Manchurian

Ingredients:
For the squids:
200 gm. Squids

1 cup- All-purpose flour
1 tsp. Red chili powder
Salt to taste

Water – as required
Oil for deep frying.
For the sauce:
2- Onions, finely chopped

2 tbsp. Oil
1 inch size- Ginger, crushed
2- Green chilies, chopped
¼ cup- Soya sauce
¼ cup- Tomato ketchup
1 tsp. Corn flour, dissolve in ½ cup of water
Salt to taste
1 tsp. Lemon juice
Fresh Coriander for garnishing

Method: 
1. Clean and cut the squids to ring shapes. Set aside.
2. In a small bowl, sift the all-purpose flour and add red chili powder, salt, water and mix well to form a smooth thick batter of flowing consistency. The batter should not be too watery.
3. Heat the oil in a pan.
4. Dip and immerse the squids one by one into the prepared batter to coat them completely. Fry them in the oil until golden brown.

5. Remove the squids and drain the excess oil in a kitchen tissue.
6. Heat the 2 tbsp. oil in a pan and saute the onions until transparent.
7. Add the ginger, salt, green chilies, soya sauce and tomato ketchup mix well.
8. Put fried squids into the prepared sauce.

9. Then add corn flour water.
10. Cook and mix them all together in a medium flame for a minute.
11. Garnish with chopped fresh coriander and lemon juice.
12. Serve the Squid Manchurian immediately with Fried rice.

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Squid Roast

Ingredients:

½ kg- Squid, cleaned
3 big- Onion, sliced
2 medium- Tomato, chopped
3- Green chili
12-15 Curry leaves
1 tsp. Red chili Powder

1 tsp. Garam masala powder
2 tbsp. Coconut Oil
1 big piece- Ginger, minced
2 cloves- Garlic, minced
¼ tsp. Turmeric powder

¼ cup- Coconut slices
Salt to taste

Method:

1. Clean and cut the squid in round shape and keep aside
2. Heat oil in a pan add curry leaves, onion, green chili, ginger, garlic, coconut slices and salt to taste.
3. Saute well till the onion become light brown in color.
4. Then add chili powder, garam masala powder, turmeric powder and saute till its raw smell goes.
5. Add the tomato, and let it cook.
6. Now add the squid and stir well. Cook until done, also when all the water is evaporated and it is roasted well, around 6 – 8 minutes.

7. Serve with rice/chapatis.

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Lemon Pepper Squid

Ingredients:

500 gm. Squid hoods

1/2 cup- All-purpose flour

2 tbsp. Lemon pepper

2 tsp. Dried Rigani/Oregano

1 tsp. Salt

Oil for deep frying

1 tbsp. Parsley, chopped

Method:

1. Clean and cut the squid in round shape and keep aside.
2. Combine flour, lemon pepper, rigani/oregano and salt in large bowl and mix well.

3. Add squid, toss to coat in mixture and shake away excess.
4. Heat oil in medium saucepan; deep-fry squid in batches, until tender. Drain on absorbent paper.

5. Serve sprinkled with parsley and with lemon wedges.

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Squid Fry

Ingredients:

1 kg- Squid, cleaned and cut into rings

3 tbsp. Red chili powder

1 tbsp. Turmeric powder

1 tbsp. Ginger paste

1 tbsp. Garlic paste

¼ tbsp. Fennel seed powder

Salt to taste

15-20 Curry leaves

Oil for frying

Method:

1. Marinate squids with red chili powder, turmeric powder, ginger paste, garlic paste, fennel seed powder and salt for about half hour.

2. In a thick bottom pan, heat oil and fry the squid adding some curry leaves. Do not over cook.

3. Once golden brown, drain to a tissue paper and serve hot.

Important Tip - Close the pan while frying. Else there are chances of squid getting blasted and oil will spill on to your body.

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Squid Stir Fry

Ingredients:

1 kg- Squid

¼ tsp. Turmeric powder

½ tsp. Black pepper powder

½ tsp. Red chili powder

½ tsp. Mustard seeds

2 springs- Curry leaves

1- Onion

3 tbsp. Oil

Salt to taste

For grinding:

½ cup- Grated Coconut

½ tsp. Cumin seeds

3 Nos- Shallots

½ tsp. Red chili powder

¼ tsp. Fenugreek powder

4- Green chilies

3 cloves- Garlic

A small piece- Ginger

¼ tsp. Turmeric powder

½ tsp. Tamarind paste

Method:

1. Clean the squid and cut it into rings.

2. Cook the squid by adding pepper powder, turmeric powder, red chili powder and salt without adding any water for just few minutes. The squid will give off some juices while cooking so please make sure to drain it properly and not to add any water while cooking. 
3. In the meantime grind coarsely grated coconut, cumin seeds, shallots, green chilies, red chili powder, ginger, garlic, fenugreek powder, tamarind and turmeric powder.

4. Heat oil in a pan and add mustard seeds & curry leaves and when it crackles, add chopped onions.

5. When the onions become soft, add cooked squid and in a medium-high flame fry till almost all the remaining water in the squid is evaporated.

6. Then lower the flame and add ground coconut mixture and cook for another 5-6 minutes and remove from the flame.

7. Enjoy with White rice.

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Squid Curry

Ingredients:

1 kg- Squids, cleaned and cut into rings.

1 tbsp. Ginger-Garlic paste

¼ tsp. Cumin seeds

½ tsp. Mustard seeds

¼ tsp. Fenugreek seeds

1- Onion, sliced

2- Green chilies

8 Curry leaves

2 tbsp. Seafood curry powder

1 tbsp. Chili powder

½ tsp. Turmeric powder

1 cup- Coconut milk

1- Tomato, sliced

2 tbsp. Oil

1 cup- Water

Salt to taste

Method:

1. Heat oil in wok adds cumin seeds, mustard seeds, fenugreek seeds and saute well.

2. Add onions, green chilies, ginger-garlic paste and curry leaves and fry for few minutes. 

3. Add squids. Mix and cover the wok for 5 minutes.

4. Add seafood curry powder, chili powder and turmeric powder. Stir well with the ingredients and cook for 5 minutes. 

5. Add coconut milk, water and salt. Let the curry boil for few minutes, lastly add tomato. 

6. Turn off heat after few boils. Serve hot.

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