Recipe-Spicy Prawn Rice (Chingri Pulao)
Ingredients:
300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste
DIRECTION:
1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.
3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)
300 gram(s) headless prawns shelled, deveined and cleaned
½ teaspoon(s) turmeric powder
1 large onion chopped
1 teaspoon(s) each of coriander and red chilli powders
1 teaspoon(s) cumin seeds
4 bay leaves
2 cup(s) long-grain rice, preferably Basmati
4 cup(s) hot water
1 tablespoon(s) ghee(clarified butter) / butter
salt to taste Grind to a fine paste:
1 teaspoon(s) cinnamon pieces
1 tablespoon(s) chopped ginger
2 green chillies chopped
4 green cardamoms peeled
2 cloves
salt to taste
water required to grind the paste
DIRECTION:
1. Rub the prawns with some salt and half the quantity of turmeric powder. Keep aside.
2. Heat the ghee / butter in a heavy bottomed pot and saute the prawns on medium heat for about 2 minutes. Remove the prawns with a slotted spoon onto a plate.
3. Add the bay leaves and cumin seeds to the same pot. Saute briefly. Add the chopped onions and saute till they are golden brown. Add the rice, the ground paste, turmeric, red chilli and coriander powders. Stir fry briefly. Add the prawns, salt and the hot water. Bring to a boil and simmer on low heat for about 15 minutes or till all the water has evaporated and the rice is cooked but firm.
Serve hot with: Cucumber in Yoghurt (Kheere ka Raita)
Recipe-Chola Dal
Ingredients:
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste
DIRECTION:
* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice
1 cup Split bengal gram
1/4 cup Turmeric powder
2 Dry red chillies
3 Cloves
2 Cinnamon sticks
1/2 tsp Cardamom powder
1/2 tsp Cumin seeds
1 inch Ginger
2 Green chillies
3 tsp Oil
1 tb sp Grated fresh coconut
1 tsp Sugar
Salt To taste
DIRECTION:
* Soak the dal in water for one hour.
* Pressure cook the dal with cloves, cinnamon sticks, turmeric powder, sugar, cardamom powder and salt.
* Heat oil in a pan, add cumin seeds and let them splutter.
* Add the red chilies, chopped green chillies and ginger.
* Fry for 2-3 minutes.
* Add the seasonings to the boiled dal and mix well.
* Cook for another 10 minutes.
* Garnish with fresh coconut and serve hot with rice
Chingri (prawns) Malai Curry recipe
Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
DIRECTION:
Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add salt, coconut milk and when it gets thickened. Serve hot
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