Do make this lip-smacking Goan dry prawn kismur. It's more like a dry prawn chilli fry. Check the full recipe here: veenapatwardhan.com/pat-a-cake/2022/06/24/easygoanprawnkismurrecipe/ And don't forget to SUBSCRIBE!
Hello Mrs. Veena. I make so many of your recipes. Every time it really outstands. Yr explanation too is very thorough n Yr voice is so soothing. Am a proud goan and happy that I learnt so many dishes from your site. Kudos to you.
I made this today for lunch and everyone liked it so much that they want me to make it tomorrow also.Thank you very much for taking out the time and sharing your reciipes.God bless you abundantly 🙏
@@PataCake I prepared kismur yesterday. It was yummy. Now I have a recipe for keeps. It's a pleasant feeling to watch you. I subscribed immediately watching your first video yesterday
Veena, I am your fan. Although a Goan I didn't know how to make kismur that I enjoyed with the fish thali in Goa with my late husband Gerard. Now I do. So will make it next week and report to you. Thank you so much for patiently explaining your recipe. ❤️
I know my parents would relish this delicious Kismur! I’m going to introduce it to my Canadian friends. Question: to enhance their flavour, would it be ok to dry roast the jeera seeds before adding them?
Hi aunty please explain how did you extract that tamarind I only saw you soaking it in water but want to see how you did it plz.. also this kismur looks yum..Lots of love from Jalgaon, Maharashtra.
Thank you so much for the love and appreciation, Raje. Sending a whole lot of love to you also all the way to Jalgaon from across the miles! For extracting tamarind pulp, you have to first soak it in water for a while and then squeeze the pulp out by hand. As you squeeze the soft ball of tamarind, the pulp/extract will get released into the water. When all the pulp is extracted, remove the squeezed tamarind and discard it. What will remain in the bowl will be the tamarind extract/pulp. Hope I've explained this properly to you, Raje. If you have any other questions, please don't hesitate to ask, OK?
@@PataCake thank you so much aunty.. you are a very kind lady.. no other youtube chef has ever replied to me ever & I am sure me & my daughter are gonna love this yummy kismur all thanks to you.
Manisha, as far as I know, kardi is the tiniest kind of dried shrimp and these are almost thread-like. For prawn kismur, you could use either kardi or the regular small dried prawns that have a distinct head and legs. For kardi you need not clean them first. For regular small prawns you have to clean them first like I've shown in the video.
Do make this lip-smacking Goan dry prawn kismur. It's more like a dry prawn chilli fry. Check the full recipe here: veenapatwardhan.com/pat-a-cake/2022/06/24/easygoanprawnkismurrecipe/
And don't forget to SUBSCRIBE!
Hello Mrs. Veena. I make so many of your recipes. Every time it really outstands. Yr explanation too is very thorough n Yr voice is so soothing. Am a proud goan and happy that I learnt so many dishes from your site. Kudos to you.
Many thanks, Janet for your kind appreciation. And so glad you're trying out my recipes and they're turning out great.
I made this today for lunch and everyone liked it so much that they want me to make it tomorrow also.Thank you very much for taking out the time and sharing your reciipes.God bless you abundantly 🙏
You're very welcome, Maria. So glad your family loved my recipe . And God bless you and your loved ones too.
I am reporting. I made the kismur. My daughter and I enjoyed it. Delicious and lip smacking. Thank you Veena ❤️
My pleasure, Lali. So glad you and your daughter enjoyed the kismur.
Looks delicious! Reminds me of my friend's mother who used to make this many years ago....will give it a try afor sure. Thank u.
My pleasure. Glad my video brought back good memories for you. And thanks for the appreciation.
Best & easy tasty kismur to prepare. Thanks for sharing
You're welcome, Ragini. And thanks for your appreciation.
@@PataCake I prepared kismur yesterday. It was yummy. Now I have a recipe for keeps. It's a pleasant feeling to watch you. I subscribed immediately watching your first video yesterday
@@MsRagini , so glad your kismur turned out great. And thank you so much for your appreciation and support.
Thanks for this simple recipe. Your prawn and bhendi caldhin recipe was delicious.
You're most welcome, Janet. And thanks for trying out the caldinho recipe.
Aunty..will try it looks yummy 😋 thankyou for sharing
You're very welcome, Jasmine. And thanks a lot for your appreciation.
Very nicely explained Veena. Thanks for the delicious recipe.
You're very welcome, aol, and thanks for the appreciation.
Thank you for the recipe, I have never made this dish. I have all the ingredients and will make it for dinner
You're so welcome, Angela. Glad you'll be making kismur in your own kitchen soon.
Veena, I am your fan. Although a Goan I didn't know how to make kismur that I enjoyed with the fish thali in Goa with my late husband Gerard. Now I do. So will make it next week and report to you. Thank you so much for patiently explaining your recipe. ❤️
My pleasure, Lali. Thanks for the support and appreciation.
Lovely recipe. Yum
Thanks a lot for your appreciation, Brenda.
We all love dry prawn kismur
I must try with tamarind juice
Thank you, Dulcina. Do try out my recipe and let me know what you think.
Yummy will be trying it 😋
Thanks for your appreciation, Teresa, and for deciding to check out my recipe.
Looks lovely. Thanks for sharing 😊
You're most welcome, Hazel. And thanks a lot for the appreciation.
@@PataCake God bless you.
Very nice thank u for sharing
You're welcome, Venita. And thanks for the appreciation.
Thankyou so much much loved recipe 😊
You're most welcome, Joaquina.
I know my parents would relish this delicious Kismur! I’m going to introduce it to my Canadian friends. Question: to enhance their flavour, would it be ok to dry roast the jeera seeds before adding them?
Thanks for deciding to share my recipe, Felix. And yes, you could dry roast the jeera, but very lightly without burning it.
Good evening Veena
Nice to relish this kismor in this moonsoon
You're right, Jocyleen. Hope you give my recipe a shot.
S, I give your rescipe a definite shot .
@@jocyleenfernandes578 , do try it. Then let me know how you like it.
Good afternoon Veena, your kismor recipe v relished .
@@jocyleenfernandes578 , so happy you all liked the kismur. And thanks a lot for the positive feedback.
Thank u mam i saw n made it 2day it turned out good.
You're most welcome, Jolan. Thanks for the feedback and so happy the recipe turned out good.
Very very nice.
Thanks for the appreciation, Suzan.
Made it without tomato. Came out well
Good, s np. Adaptations can always be made to suit your personal taste. Thanks for getting in touch.
Hi aunty please explain how did you extract that tamarind I only saw you soaking it in water but want to see how you did it plz.. also this kismur looks yum..Lots of love from Jalgaon, Maharashtra.
Thank you so much for the love and appreciation, Raje. Sending a whole lot of love to you also all the way to Jalgaon from across the miles! For extracting tamarind pulp, you have to first soak it in water for a while and then squeeze the pulp out by hand. As you squeeze the soft ball of tamarind, the pulp/extract will get released into the water. When all the pulp is extracted, remove the squeezed tamarind and discard it. What will remain in the bowl will be the tamarind extract/pulp. Hope I've explained this properly to you, Raje. If you have any other questions, please don't hesitate to ask, OK?
@@PataCake thank you so much aunty.. you are a very kind lady.. no other youtube chef has ever replied to me ever & I am sure me & my daughter are gonna love this yummy kismur all thanks to you.
@@malhar4123, you're most welcome. Glad you're going to give this kismur recipe a shot.
Thanks a lot.
You're very welcome, Clemy.
To add coconut is healthy mam
You're right, Devyani. But like in the case of most other tasty and nutritious foods, we shouldn't add or have too much of it.
Hello.... Ma'am just want to ask you.... I have two types of shrimps... The tiny ones and little bigger called (Kardee) which should I use?
Manisha, as far as I know, kardi is the tiniest kind of dried shrimp and these are almost thread-like. For prawn kismur, you could use either kardi or the regular small dried prawns that have a distinct head and legs. For kardi you need not clean them first. For regular small prawns you have to clean them first like I've shown in the video.
Hi Veena, do we soak the kardi before cooking?
@@PataCake thanks dear....
@@manishaogale1972, you're most welcome!
Aunty your are amazing
Many thanks, Mary, for your kind appreciation.
Thanks
You're most welcome, Lorna.
Veena looks good. Will try it.
Are u Veena Gomes. Your maiden name. I am Rose. We were in d same class. St. Isabel's school
Hey! Rose..... of course I remember you. Thanks a lot for getting in touch. Do you still live in Matharpackady village?