Monday, February 23, 2015

Prawns Fry Recipe - Quick and Easy Recipe for Beginner's

Technology has made matters simpler and brought people closer. In this I rate Whatsapp way higher as compared to Facebook or any other social media platform. Open the mobile phone and just a few lines and you have your message sent out to the recipient in another part of the globe at just a click. Whether business or personal relations, the Whatsapp mobile application has come to play a big role. Chatting with family , food is one main topic of discussion and we end up sending pictures of today's menu thus, playing a big role in inspiring each other and learning new tips, recipes and techniques of cooking. 
After some such discussions I realized that so many beginners go hunting for new recipes on blogs and food sites and the importance of having simple, easy and everyday recipes for the beginners. This is one such recipe that is yet another of Amma's recipe and I love simply love how easy and tasty it is. As kids, we would wait for the prawns fry to be done and then Amma would go on to add some rice into the dish and mix it with the leftover rice and add in a few more prawns/shrimps. We look forward to that even now when we go home and my daughter too loves having a bowl of this flavoured rice:)

So lets get down to this simple recipe with just a few ingredients. 

Ingredients for Prawns Fry:
Prawns/shrimps - washed, cleaned and de-veined) - 200 gms
Kashmiri red chilli powder - 1.5 tbsp
Turmeric powder - 1/4 tsp
Pepper powder - 1/4  tsp (not heaped) 
Garam masala powder - 1/2 tsp (not heaped)
Onion - 1 medium sized cut long. 
Salt - to taste
Oil - 2 tbsp
Water - 1/2 cup

Method for making Prawns Fry 
1- Marinate the washed and cleaned prawns with the turmeric powder, kashmiri chilli powder, pepper powder and garam masala powder. Keep aside for 15 minutes. 
2- Take a pan, add a tbsp of oil and the chopped onions. Saute the onions till light brown and soft. Now add the marinated prawns, water and salt to taste. Cover and let cook on slow fire for 8 to 10 minutes. 
3- You will see that the prawns is nicely down and so are the onions. The onions would be so soft that it will breakdown with the use of the spatula itself. 
4- Add the remaining tbsp of oil and mix well. The onions with the masala will slowly be of a paste like consitency coating the prawns and the shrimps would start to turn golden brown. Switch off and serve hot. For the South Indian tastebuds you may add in 8-10 curry leaves. Goes great with steamed rice. 

I had time for just a click before they disappeared, will add more pictures next time. :)

Saturday, February 7, 2015

Vegetable Biriyani - a quick Sunday Brunch Menu

Sunday, a day when the entire family is at home. A day without any routine, no timelines, relaxed and lazy, but a day when everyone feels hungry at the wrong time:). A quick and easy recipe is what you need to make sure you have time to spend with the family and not be toiling away in the kitchen. I chose to make this quick vegetable biriyani, raita and fish fry for lunch. Happy faces and time for a relaxed shower guaranteed:)

Ingredients for Vegetable Biriyani
Basmati rice - 1 cup, washed and darined
Green peas - 1/4 cup
Potato - 1 (chopped into small bite sized pieces)
Cauliflower - 1/4 cup (cut into small florets)
Carrot - 1/4 cup (cut into small pieces)
Turmeric - 1/2 tsp
Cummin seeds(jeera) - 1/2 tsp
Ginger garlic paste - 1 tbsp
Kashmiri Chilli powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala powder - 1/2 to 3/4 tsp
Mint leaves - 8 to 10
Coriander leaves - 2 to 3 tbsp (chopped)
Water - 1 cup
Onions - 1 (chopped finely)
Tomato - 1 medium sized (chopped into small pieces)
Salt - to taste
Oil - 2 tbsp

Method for cooking Vegetable Biriyani:
1- Take the pressure cooker and add in the oil. Add the cummin seeds, let it sizzle. Now add the ginger garlic paste and saute for a minute or two on medium flame till the raw smell disappears. Add the chopped onions and salt and  saute till the onions are soft and translucent. Add in the chopped tomatoes and cook till the tomatoes are well cooked and break into the gravy.
2- Add the turmeric powder, chilli, powder and saute for a minute or two. Add the coriander powder and the garam masala powder and saute. Add 1/4 cup water and mix to ensure that this dry masala does not get burnt. Saute and let cook till the oil starts to separate indicating that the masala is cooked.

3- Add in the vegetables(green peas, carrots, potato and cauliflower). Mix well. Let cook for a minute or two. Add in the chopped mint and coriander leaves. Mix.
4- Now add the washed anddrained rice. Mix well with the masala. Add 1 cup water and mix. Check the salt and seasoning. Cover. When the steam begins to appear from the nozzle of the pressure cooker, put the weight of the cooker.
5- Cook on medium flame for 10 minutes. Switch off flame. Open after 15 minutes. Fluff up the rice lightly with a fork , taking care not to break the rice or mash it. Wait for 5 minutes and serve onto your serving dish.
Serve it with a raita(yogurt based dish) and accompaniment of your choice. 

Monday, February 2, 2015

Snow Peas Mezhukupuratti or Subzi Recipe

Snow peas mezhukupuratti or subzi( a dry dish made with a single or a combination of vegetables) is what we had with a yellow dal and rice for lunch today. A simple but tasty dish that is quick to make and makes for a delicious side dish with rice or chapatis. With a low cooking time and everyday ingredients in us this is yet another of my quick and easy recipes you would love to make.

Ingredients for Snow Peas Subzi 
Snow peas - 200 gms (cut into small pieces , you may decide to use it whole too)
Garlic (minced) - 1 tsp
Onion - 1 (medium sized chopped finely)
Kashmiri red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tbsp
Water - 1/2 cup

Method for making the snow peas subzi 

1- Take a flat bottomed non-stick pan , add the oil. Now add the finely chopped onions and the minced garlic. Saute till the raw smell of the garlic disappears and the onions turn soft and a golden brown.
2- Add the turmeric powder and kashmiri red chilli powder. Saute till the oil starts to separate indicating that the masala is cooked. Add in the chopped snow peas and mix well.

3- Add 1/2 cup water and cover and cook on low to medium flame till the water completely evaporates and the snow peas are well-cooked. Make sure to open and stir in between to ensure that the snow peas do not get burnt.
4- Open, dry the water completely and stir fry for 3-4 minutes to get a golden brown coating on the snow peas. Take out into a serving bowl. Serve hot with rice/chapatis.

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