Dua's Kitchen Corner

[Dua Fasih 214]

Bombay Biryani

[Dua Fasih 214]

 

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LAB E SHIREEN
(Guest ae hue the so did not take proper pictures bcoz i was in hurry)
 

Lab E Shireen Recipe.
Recipe By Dua Fasih

 

Ingredients,
Milk 1 litre (tetra pack, i used Milk Pack)
Sugar  1 cup
Big can of Fruit cocktail 1
Banana 2 to 3 or as required
Some seasonal fruits (Optional)
Nuts almonds 1/4 cup
Nuts Pistachio 1/4 cup
Cornflour 3 to 4 tbsp or as need
Colored vermicelli 1/2 cup 
Fresh Cream 3 to 4 tetra packets (approx 500 to 600ml or as you prefer)
Jellies (any 3 to 4 colored jellies)
Red colored syrup (Rooh afza) 3 to 4 tbsp (for decor) 

 

Method:- 

1) First of all slightly whipped Fresh cream with 2 to 3 tbsp of sugar and put it in the fridge to chill

2) Colored vermicelli boil in water approx 5 to 8 mins like noodles,  and keep on stirring so that the vermicelli don’t stick at the bottom.then rinse, this step is just because they reduce color in water not in milk)

3) Heat 1 litre milk on stove. Once the first boil comes add sugar to it. When sugar is dissolve add boil colored vermicelli cook 1 or 2 min n keep stirring. Next dissolve cornflour in water and add to milk when milk becomes thick,(remember it should more thick then custard because we will add fresh cream and fruits later) let it cook for 2 minutes and then allow it to cool. when its cool (room temp) put it in the fridge to chill

4) When you serve, Mix chilled Fresh cream in milk vermicelli bowl and Then add fruits cocktail, bananas and some seasonal fruits and mix well. 

5)Take a serving bowl put any red colored syrup and allow it to spread at the bottom and on the side by just moving the dish in different directions and then add that milk vermicelli creamy fruits (lab e shireen), drizzle some red syrup on the top Then sprinkle crushed nuts and lastly decorate with jelly and serve after refrigerated.

[Dua Fasih 214]

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Salad Platter (Salad Bar) ????
#Potato_Salad, #Spaghetti_Salad, #Macaroni-Salad, #Red_Bean_Salad )
(Just Like Pizza Hut Salad Bar, Only Sauces Are Missing In Pic, Will make again In Sha Allah with full bars of salads & sauces , i could not take pics of sauces and other salads because of many guests)

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Potato Salad Recipe,
Recipe By Dua fasih

 

Ingredients,

Hard Boiled Potato Cubes, 3 Full Cups
Mayonnaise, 1 Cup
Fresh Cream, 3 to 4 Table Spoon
Mustard Paste, 1 Tea Spoon
Vinegar, 1 Or 2 Table Spoon
Salt, To Taste 
Dried Parsley, Half Tea Spoon

 

Method,
Mix all dressing ingredient well then add potatoes and mix then check if some thing need more, add more

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Macaroni Salad
Recipe By Dua Fasih 

 

Ingredients,

Elbow Macaroni, 2 Cups
Mayonnaise, 3/4 Cup
Ketchup, 2 Table Spoon 
Mustard Paste, 1/4 Tea Spoon
Vinegar (optional) , 1 Table Spoon
Salt, A Pinch
Chili Sauce Or Hot Sauce, 2 Tea Spoon  
Dried Parsley, Half Tea Spoon...

 

Method,
Mix all dressing well & add Macaroni and fold with dressing. (Check if need something more, add more)

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Spaghetti Salad Recipe,
Recipe By Dua Fasih 

 

Ingredients,

Boil Spaghetti, 2 Cups
Butter, 2 to 3 Table Spoon
Oil, 2 Table Spoon
Yogurt, 4 to 6 Table Spoon 
Mayonnaise, 2 to 3 Table Spoon
Salt, To Taste
Dried Parsley

 

Method,
Heat wok add Butter and add spaghetti and fry till 2 to 3 minutes then take out in a big bowl add all ingredients and mix well. 
(If need more yogurt n mayonnaise then add more)

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Bean Salad Recipe, 
Recipe By Dua Fasih 

 

Ingredients,

Boiled Red Beans, 1 Cup
Sweet Corns (Optional), 2 to 3 Table Spoon
Salt, To Taste
Chat Masala, As Rquired
Lemon Juice, 1/4 Cup
Red Chili Flakes, 1/4 Tea Spoon
Tomato, 1 Small (chopped)
Onion, 1 Small (Chopped)
Capsicum, 2 Tea Spoon (Chopped)

 

Method,
Mix all ingredients together and serve

[Dua Fasih 214]

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Stuffed Daal Kachori With Aalu Chana Tarkari & Achaar

The Most Delicious & Famous Food In Pakistan & India  

 

STUFF DAAL KACHORI RECIPE,

Recipe By Dua Fasih

 

Ingredients:
White Flour (maida), Half Kg
Tap Water, As ReQuired For Kneading
Salt, To Taste
Ghee, 2 to 3 table spoon
Hot Oil, For Frying

 

Filling:
Split Bengal Gram,(Daal Chana) 3/4 cup (soaked, boiled with some salt and some Red chilli powder & Chopperized )

 

Method:
knead flour dough with salt n water like we knead wheat dough for roti, (lil soft) after kneading put some Ghee all over the dough, like massage with the help of fingers n give rest 4 some time.
Grease your hands with ghee or oil, make little balls, then make whole in ball put filling of daal chana n then make ball again, make sure, that no whole in the ball now put filled balls on rolling board n make very thin kachori with the help of oily finger. its ready to fry, Fry kachori in hot oil (oil temperature is matter alot) when you add kachori in a wok for frying then immediately push kachori after every second with the help of spider spoon thats the main point to make fluffy kachori, when kachori become fluffy then leave kachori in oil 4 coming nice golden brown color. your stuffed daal kachori is ready....
(NOTE: no dry flour use in making balls n kachori)

 

 

AALU CHANA TARKARI RECIPE,

Recipe By Dua Fasih

 

Ingredients:
Potatoes (Aalu), 3 4 Medium cut in very tiny pieces
Boiled White Chickpeas (safaid chaney), 1 Cup
Salt, To Taste
Crushed Red Chilli, 1 or 1 n half table spoon
Turmeric, 1 Tea Spoon
Onion Seeds (kalonji) 1 Tea Spoon
Crushed n roasted cumin, Half Tea Spoon

 

Method:
Boil potatoes in warm water with salt Turmeric n Crushed red chilies. After boiling use potato masher n mashed the potatoes, add white chickpeas & onion seeds, cook 5 to 8 mins in low flame. Tarkari is ready (with out oil if you want to add oil then make tarka of kari patta)

[Dua Fasih 214]

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Weekends Break Fast, 
Spanish Omelette

 

Spanish Omelette Recipe,

Recipe By Dua Fasih

 
FOR FILLING: (Its all up to you, but i used)

 

Ingredients,

Boil Chicken (with salt & pepper) OR Left over Tikka, Half cup (make chunks or shredded)
Tomatoes, 2 Normal Size OR Half Cup (cut in tiny pieces)
Capsicum, 1/4 cup (cut in tiny cubes)
Mushrooms, 2 to 3 (cut as your preference)
Olives, 5 to 6
Salt, To Taste (remember tikkka n eggs are salty as well)
Red Pepper Powder, 1/4 Tea Spoon (you can replace the Red Pepper with black or white pepper)
Oil, 2 to 3 Table Spoon
Cheddar cheese OR Mozzarella Cheese, (As you want, i used Cheddar half cup shredded you can use cheese slice also)

 

Method:
Heat the pan with oil add tomatoes n cover up lid till tomatoes are soft (maximum 2 mins), then add seasoning salt pepper & add Capsicum, Tikka, Olive & Mushrooms  n cook for 2 mins. & take out in a bowl. (I Prefer to cook tomatoes, i don't like raw tomatoes in Spanish omelette)

 

FOR BASE OF OMELETTE:

 

Ingredients,

Beaten Eggs, 2
Baking powder, 1 Pinch
Salt, To Taste
Crushed Black Pepper, 1 Small Pinch
Milk, 3 to 4 Table Spoon
Oil, 3 to 4 Table Spoon or As ReQuired 

 

Method:
Take a bowl add all ingredients accept oil, & mix well, now add oil in a frying pan (in slow flame) add eggs mixture n move frying pan in circle, when it becomes golden brown then flip the omelette for 30 to 40 sec, & flip back again, (just for satisfaction that eggs are cook from both sides ) switch off the flame, add filling on half egg (in D shape) then sprinkle cheese and cover up from remaining half side of eggs base omelette, now on your flame again, cook for couples of seconds to melt the cheese. and your Spanish Omelette is ready,

[Dua Fasih 214]

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Masala Beef Pulao With Shami Kabab 
My Mama's Recipe
May The Soul Of My Mother Rest In Peace, Aameen

 

MASALA=BEEF=PULAO (Recipe)

Recipe By Dua Fasih

 

FOR PULAO STOCK (YAKHNI)

 

Ingredients:

Beef,   Half Kg
Fennel seeds (Sonf), 2 Table Spoon
Whole Dry Coriander , 2 Table Spoon
Salt, To Taste
Whole Garlic, 6 to 7 cloves
Whole Ginger, 1 to 2 Inch
Whole Medium Size Onion, 1 (cut in 4 pieces)
Black Pepper Corns, 8 to 10
Water, 7 to 8 Glass 

 

Method:
Take a pot add all ingredients and cook until meat is tender (make sure we need 2 cups Remaining Beef Yakhni to add in Pulao), Then seive the yakhni and separate the meat and yakhni, Discard all remaining ingredients, (if you use to make potli you can do so, but i don't prefer

 

FOR MASALA BEEF PULAO

 

Ingredients:

Basmati Rice, Half Kg OR 3/4 KG (sock in water)
Onion (Sliced) 2 to 3
Cinnamon Sticks, 2
Green Cardamom, 4 to 5
Black Cardamon, 2
Cumin Seeds, 1 Tea Spoon
Bay Leaf, 1
Black Pepper Corns 8 to 10
Aniseed (Baadyaan ka phool), 2
Cloves, 2 to 3
Fresh Ginger Garlic Paste, 2 Table Spoon
Tomatoes, 2 (Medium Size)
Fresh Mint Leaves, Half Bunch 
Green Chili, 8 to 10 (cut in to two pieces)
Garam Masala Powder, 1 Tea Spoon
Salt, To Taste
Oil OR Ghee, 1 Cup
Zarda Color , a small pinch (mix with 2 Table spoon of kewra water)
* * *Cook beef With Stock (Yakhni) * * *

 

Method:
Heat oil in a pot add all Whole Garam Masala & onion, When onion become golden brown then add ginger garlic paste and saute, Then add Beef, tomatoes, mint, salt, garam masala powder and green chili and cook till tomatoes are tender. Add Yakhni cover led n cook for 4 to 5 mins in full flame, then add pre-soaked rice (adjust the rice and water ratio according to you) Let this cook on high heat for 2-3 minutes then reduce the heat to medium and keep cooking it, until the water diminishes, giving it a stir every now with slow hand and then to make sure all the rice is cooked evenly and perfectly.

Once you find there is very little water left in the rice, reduce the heat to the lowest point possible. then add kewra n food color mixture Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it. Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve

[Dua Fasih 214]

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Assalam O Alekum
Jumma Mubarak
Kuchh meetha hojaye Kheer yummm

 

Kheer (Rice Pudding) Recipe 
Recipe By Dua Fasih

 

Ingredients:
Tetra Pack Milk, 1 and half Kg
Rice (washed & Soaked in water), half cup
Granulated Sugar (normal home sugar), To taste
Perha methai (i prefer instant of khoya), 3 to 4
Green Cardamom Powder, Half Tea Spoon Heaped
Kewra Water, 3 to 4 Table Spoon (if you use kewra essence then add few drops only)
Almonds & Pistachio, For Garnishing

 

Method: 
Take pot add milk, Boiled the milk in full flame, after 1 boil reduce the flame in to medium low, Take out 1 and half cup milk, Half cup milk for blend the rice (Note, Blend the rice just 1 min) & 1 cup milk to blend the perha with milk until it looks smooth & creamy, then add blended rice in milk pot & stir continuously until the boil comes, Then mash the rice with spoon or masher to in-co-operate with milk, and cook till milk reduce in half, Then add sugar, perha milk mixture and cardamom powder. Once it's thickened and well cooked, taste the sugar and adjust to your taste (don't forget that perha is sweet as well). Add kewra water in last mix & cook 2 mins more in very low flame.Off the flame. When steam is skip put it in fridge. Garnish with nuts as desire & serve chilled.

[Dua Fasih 214]

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Weekend Breakfast 
Egg Roll Ups   ( Tamagoyaki)

 Yummmm & Eye Catching Korean Break-Fast

 

Egg Roll Ups (Recipe)
Recipe By Dua Fasih 

 

Ingredients.

Eggs, 3 (if you are not using brown eggs (desi andey) than add a very small pinch of yellow color)
Milk, 2 Table Spoon
Carrot, 2 Table Spoon (Fine Chopped)
Spring Onion Leaves, 2 Table Spoon (Fine Chopped)
Onion, 2 Table Spoon (Fine Chopped)
Salt, To Taste
Crushed Black Pepper, To Taste 
Oil, For Frying

 

Method:
First crack the eggs into a mixing bowl. Add Yellow food color if required & add in milk & salt. whisk until combined. Then pass through a fine sieve to remove chalaza (chalaza in known to contain cholesterol) & its frequently removed for finer texture of dish. & add in finely chopped veggies (carrot, onion & spring onion) & Add in fresh crushed black pepper. 

Lightly grease a frying pan with oil, & heat the frying pan, Then pour half egg mixture & cook it over low heat. (Now depend on your frying pan size, if its ten inches round then add egg mixture in 3 portions if lil bit small then egg mixture add in 4 portions. i add in 3 portions its convenient for me ) 

Until half done, roll omelette with the help of spectualla & spoon, Roll half way up to the middle, (roll like we wrapped the spring roll) & if there is not enough oil, lightly grease the pan each time when you roll up. when you roll half way then slightly move whole omelette to make space to add more omelette mixture.

And add in a 1/4 of egg mixture to the side of unrolled omelette. & cook untill half done. And roll half way up again & move the Egg roll to the center of the pan to make space again to add remaining egg mixture.

And repeat the method again, add all remaining egg mixture & cook until half done, & finally roll all the way up. Take out in the plate or into a cutting board. let it cool in room temperature other wise its easily broken when u cutting the omelette.

Now slice into bite size pieces & serve

(Note. Cook egg roll ups into very low heat from start to end)

[Dua Fasih 214]

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Chicken Garlic Mayo Roll With Special Dip
Family Favorite,  Same copy of famous roll outlet

Chicken Mayo Garlic Roll With Special Dip Recipe 
Recipe By Dua Fasih 

 

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For Making Garlic Mayo

Take 1 cup mayo add 2 table spoon heaped Garlic fine paste (fresh), pinch of salt, 2 Table spoon White vinegar, pinch of white pepper (Optional) mix well..and mayo garlic is ready

 

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For Making Chicken

 

Take half kg Boneless Chicken cut in cubes, Tanduri Masala add according to your taste or 4 to 6 Table spoon heaped, Yogurt 1 cup, Ginger Garlic paste 1 Table spoon, Lemon Juice 4 Table spoon & Pinch of Orange food color (optional)..Add n mix all ingredients and marinate about 1 or 2 hour then take a wok add 3 to 4 Table spoon of Oil add marinated chicken & cook in medium flame, cover the lid of wok, when chicken is cooked. then smoked with hot coil.

For Making Puri. (i write in urdu just for convenient for every one, if someone does not understand ask me i ll translate)

All purpose flour (maida), salt ,and water for kneading,
(Mai yahan Quantity nhi likh rhi jitna apko chahiye utna maida lena hai) Normal Roti dough ki tarah goundh k uper ghee lga k rkh dein kuch dair bad hath oily kar k chote pairhe bna kar rkh dein kuch dair (5 to 8 mins) Geeley (wet) kaprhe se dhak kar, pher surface per oil lgayein aur perhe ko oily Fingers ki help se lamba karti jayein itna barek karein har side se k neche ki surface dikhney lagey (zara bhi khushk maida nahi lagana) pher garam oil mai Deep fry karein (puri k liye wok (karhahi) use krein) roti ki trah dhiyan se dal kar uper se spoon se press karein wo phooley gi is trah.. aur flip kar k dono sides itni hi pakayein jaise puri bahar milti hai (over cook na karein aur kachi b na ho) ye hogyi authentic puri tyar

 

 

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For Special Dip...
Recipe By Dua Fasih 

 

Ingredients
Thick Dairy yogurt, 1 Cup 
Thick Tamarind Pulp, 1 Cup 
Roasted & Crushed Cumin, 1 Table Spoon, 
Salt, To Taste, 
Green Coriander, 1 bunch, 
Mint Leaves, 7 to 8, 
Green Chili., 4 to 5 or as you prefer, 
Crushed Red Chili, 1 tea spoon. 

 

Method,
Mix all ingredients in blender, Serve with mayo garlic roll.

 

Assembling:

Take puri & place chicken pieces on it pour mayo garlic as you required then wrape like a roll Serve with Roll's Special Dip

[Dua Fasih 214]

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Fried Fish
My Fav

 

Fried Fish Recipe 
Recipe By Dua Fasih 

 

Ingredients:-
Fish, 1 kg (Washed 2 times 1 time with add salt before washing, if having some smell issue then wash with White Vinegar too)
Yogurt, 4 Table Spoon
Ginger Garlic Paste, 1 Table Spoon
Red Chili powder, 1 Tea Spoon OR as required 
Crushed Red Chili, 1 Tea Spoon OR as required
Salt, To Taste
Garam Masala Powder, Half Tea Spoon Heaped 
Roasted Crushed Cumin, Half Tea Spoon
Crushed Dry Coriander, Half Tea Spoon
Lemon Juice, 3 Table Spoon
Oil, For Frying

 

Method

Add all ingredients in a bowl add little water to make a thick paste, add washed fish n marinate for half hour to penetrate the all Masala into fish.
Heat oil n fry fish from both sides & Serve. 
Sprinkle Lemon & Chat Masala

[Dua Fasih 214]

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Bengan Ka Bhurta 
Love veggies

 

Bengan Ka Bharta (Mash Brinjal / Egg Plant Curry)  Recipe,

Recipe By Dua Fasih 

 

Ingredients,
Brinjal / Egg Plant , Half Kg
Onion, 1 big (cut in omelette style)
Tomatoes 1 cup (fine chopped)
Green chili powder, 3 to 4 (fine chopped)
Salt, To Taste
Red chili, 1 Tea Spoon OR To Taste 
Turmeric, 1/4 Tea spoon
Whole Cumin, Half Tea Spoon
Roasted & Crushed Cumin, 1/2 Tea Spoon
Lemon Juice, 1 & 2
Ginger Garlic Paste, 1 Table Spoon
Oil OR Butter, As ReQuired
Fresh Green Coriander, 3 to 4 Table Spoon (chopped)

 

Method,
Scotch the greased brinjal/Egg plant over the flame till the pulp is softened. Keep turning constantly.Scrape off all the burnt skin with a knife. Mash the brinjal into pulp. Now heat oil OR butter & add whole cumin & onion, Saute' onion to transparent add ginger garlic paste n cook for 2 mins. Add tomatoes, green chili & all Seasoning Salt, red chili powder, turmeric & roasted crushed cumin Powder and stir till well blended. Add mash brinjal/Egg plant and lemon juice mix well n put it in simmer for 8 to 10 mins in a very low flame. Lastly add fresh green coriander & serve  

[Dua Fasih 214]

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Murgh Chaney / Murgh Choley / Chicken Chickpea
(Pic is not as clear as they are look like, may be reason is steaming )

[Dua Fasih 214]

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Balu-Shahi

Exact Taste Like Sweet Shop  

 

Balu-Shahi Recipe
Recipe By Dua Fasih 

 

 

Syrup (Sheera) Ingredients,

Sugar, 2 Cups
Water, 1 Cup

 

Method,
Take pot on the stove, add sugar & water. Cook and stir till sugar dissolves & make Syrup.
(Note, no 1 or 2 taar. Syrup should be thick but in runny form)

 

For The Balu Shahi's Ingredients,

All Purpose Flour 250
Melted lukewarm ghee, 4 Table Spoon
Yogurt, 2 Table Spoon 
Baking Powder, 1 Tea Spoon
Nutmeg & Mace Powder, A Small Pinch
Chilled water, for kneading a medium soft dough
Oil, For Frying

 

Method
Add all ingredients in a bowl & knead a medium soft dough, them make 2 loops n cut in 5 portions, make balls flatten it a little and make a deep dent in the center. Make all balu shahi's like this, then fry them on a low flame till golden brown.(about 20 to 30 mins approx) Dip them in the warm syrup and shake gently so that they are well coated. Serve warm.

[Dua Fasih 214]

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Sindhi Biryani (Without Any Packet Masala)
Yummilicioussssssss
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Sindhi Biryani Recipe,
Recipe By Dua Fasih 

 

INGREDIENTS,

Chicken. 1/2 Kg (Big Pieces)
Onion, 1 (cut in slice)
Whole Green Chili (Thin) , 8 to 10
Ghee 3/4 cup
Red chili Powder, 1 Table Spoon
Turmeric, 1/4 Tea Spoon
Nutmeg & Mace Powder, 1/4
Whole Garam Masala, To taste
Salt, To Taste
Whole Cumin, 1/2 Tea Spoon
Roasted & Crushed Cumin, 1/2 Tea Spoon
Crushed Red Chili, 1/2 Tea Spoon
Potato (boil with color) 1/4 kg
Dry Plum, 1/2 cup
Ginger Garlic Paste, 1 Tea Spoon
Green Cardamom Powder, 1/2 Tea Spoon
Yogurt, 1/2 Cup
Tomatoes, 4 to 5 (cut in cubes)
Bay Leave, 1

 

COLOR MIXTURE INGREDIENTS,

Yogurt, 2 to 3 Table Spoon
Kewra Water, 1 Table Spoon
Yellow Food Color, 1/4 Tea Spoon
Milk, 2 to 3 Table Spoon
Aniseed Flower Powder, 1 Tea Spoon

 

FOR RICE BOILING,

Rice, 1/2 Kg (washed n soaked)
Whole Cumin, 1/2 Tea Spoon
Green Cardamom, 4 To 6
Salt, To Taste
Aniseed Flower, 2

 

LAYERING INGREDIENTS,

Tomato, 1 (cut in circle slices)
Lemon Juice OR Lemon circle Slices, 1 (i dont like lemon slices that'why i add lemon juice but its up to you)
Mint, 1/2 Bunch (hand tone)
Chopped Fresh Green Coriander, 1/2 Bunch
Ghee OR Oil, 2 to 3 Table Spoon

 

METHOD,
For Making Chicken Masala
Heat the ghee or oil & fry onion till golden then add whole Garam Masala, Ginger Garlic Paste, whole green chili, red chili powder, salt, turmeric & chicken cook on high flame n continously moving the spoon to all waters dry and oil comes out, then add tomatoes, and yogurt & cover the led cook in medium low flame to tomatoes n chicken are tender, remove the led add boil colored potatoes & cook n stir till ghee or oil comes out, Add nutmeg & mace Powder & green cardamom powder n mix.

Add all color mixture ingredients Iin a bowl n mix well, 

Boil rice  3/4 done with all "Rice Boiling Ingredients", and drain the water

 

"NOW PREPARE A LAYERING (TEH)"

Add 1/2 cup of water in the chicken mixture cook for 1 min in high flame then reduce the flame then make a layer step by step, add colored mixture then ass lemon slice or juice, tomato slices, Fresh green coriander, mint leaves, add dry plum with the water, then add all rice & pour ghee or oil on the rice, cover the lid n put it on the dum
Serve With Raita & Salad.

 

[Dua Fasih 214]

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Prawn Karhahi
jo jo nhi khata door rhe is post se bara e meherbani

 

Prawns Karahi Recipe
Recipe By Dua Fasih 

 

Very very Simple n very less ingredients.

 

Ingredients,
Prawns (Medium Size), Half Kg (well washed and put it on stainer)
Onion, 2 Medium Size,(Thin Sliced)
Fresh Ginger Garlic Paste, 2 Tea Spoon
Tomato, 4 to 5 (Big Size sliced)
Salt, To Taste
Red Chili Powder, 1 Table Spoon OR As Required
Garam Masala Powder, 1/4 Tea Spoon
Oil, Half Cup
Roasted & Crushed Cumin & Dry Coriander, Half Tea Spoon (Optional) (some times i add some times not)
Green Fresh Coriander, Half bunch

 

Method,
Heat the wok add oil & add onion cook till golden then add ginger garlic paste & soute' then add tomatoes and cover the lid till tomatoes are tender (low the flame) 
Then uncover the wok add all spices salt, red chili powder n garam masala and soute. Now add all prawns n cook for 2 to 3 mins then add 2 to 3 Table spoon of water (prawns release his own water that's why do not add water more) n cover the led n cook in medium low flame till prawns are well cook, Uncover the wok n cook on full flame to dry. Sprinkle green fresh coriander mix n serve