Friday 19 April 2013

Prawns Pulao

My mother in law's recipe, I prefer it over my mom's elaborate recipe (posted here) as its quick to prepare and tastier :)

Serves - 3 people


Ingredients:


  1. Prawns - 1 cup
  2. Rice - 1.5 cup
  3. Onion - 2 large chopped vertically
  4. Ginger (grated) - 1 tbsp 
  5. Garlic (minced) - 1 tbsp 
  6. Cloves - 6-7
  7. Peppercons - 7-8
  8. Cinnamon - 4-5 sticks
  9. Cardamom - 4
  10. Cumin - 1 tsp
  11. Bay leaves - 4
  12. Coriander leaves - 2 tbsp
  13. Grated coconut - 2 tbsp
  14. Turmeric powder - 1 tsp
  15. Chili powder - 2 tsp
  16. Malvani masala - 1 tsp
  17. Oil - 4 tbsp

Method:


1) Heat oil. Add all the dry spices (Pepper, cinnamon, cardamom, cumin and bay leaves). Fry for 2 minutes.

2) Add the ginger and garlic paste. Fry for 2 minutes

3) Add the onion. Fry till translucent

4) Add the turmeric powder, chili powder and malvani masala. Add salt

5) Add the prawns. Fry for about 10 minutes or till the prawns appear to be cooked

6) Add rice. Fry for 5 minutes

7) Add about 4 cups of water.

8) Keep covered and let cook. Add water if required while cooking till the rice is fully done

9) Garnish with coriander and grated coconut. Serve hot



Monday 8 April 2013

Coriander and Mint Chicken Curry

Ingredients

  1. Chicken - 1 kg
  2. Mint leaves - 1 cup
  3. Coriander leaves - 2 cups
  4. Tomatoes - 4 medium sized
  5. Onion - 1 medium
  6. Ginger - 2 pieces
  7. Garlic - 2 whole
  8. Green chilies - 4
  9. Coriander cumin powder - 2 tsp
  10. Chili powder - 3 tsp
  11. Turmeric powder  - 2 tsp
  12. Everest chicken masala - 3 tsp
  13. Curd - 1 tsp
  14. Small baby potatoes (Optional) - 5-6
  15. Oil - 2 tbsp (For frying onion)


Method:

1) Marinate chicken with salt, turmeric powder, 2 tsp chili powder, 2 tsp chicken masala, coriander cumin powder and curd. Leave for 1 hour

2) Grind coriander leaves, mint leaves,tomatoes, chilies, ginger and garlic into a fine paste

3) Heat oil. Add Onion. Fry till translucent

4) Add salt, turmeric powder (a pinch),  1 tsp chili powder, 1 tsp chicken masala, salt

5) Add the marinated chicken and baby potatoes. Fry for 5 minutes

6) Pressure cook the chicken (1 whistle)

7) Keep the cooked chicken on flame. Add the ground paste

8) Bring to a boil. Serve hot