Prawn Pulao/Pilaf with some raita papad and fried prawns..Aha my favourite meal..Love to have such flavourful and delicious one pot meal..The freshness and flavours from the Green Masala paste makes this prawn pulao delectable.
There is a quick version of prawn pualo which i make in pressure cooker but this time wanted to revisit the recipe with new pics ..
 Since green garlic is available in plenty these days .I made this pulao with fresh green garlic it t made the pulao so flavourful..You can serve this with any raita .I made a quick pomegranate raita and devoured this sumptuous pulao with some masala fried prawns...A soul satisfying meal it was....
 The recipe is straightforwards and simple

Ingredients

15 to 20 prawns
salt
1/2 tsp turmeric powder
1 tsp lime juice

2 cup basmati rice
1 maggi/stock cube
2 med  onion sliced
1 tomato chopped
1 -2 medium potato
2 bay leaves
2 star anise
2 tbsp oil

to grind to paste
1 small bunch coriander leaves
handful of mint /pudina leaves
1 tsp cumin seeds
7 to 8 fresh green garlic with the greens
1 inch ginger
5 to 6 green chillies
4 to 5 pepper corns
3 cardamom
4  cloves
1 inch Cinnamon stick

 method

  • Clean the prawns devein it wash and drain the excess water .
  • Marinate the prawns with salt,1 tsp lime juice & turmeric powder for 15-20 min.
  • Grind together all the ingredients under to be ground to paste.
  • Chop the tomatoes fine and cut the potato to quarters .
  • In a thick bottomed vessel/pan heat oil add bay leaves,star anise & sliced onion .
  • Fry the onion well till it turns golden brown.
  • Now add the chopped tomato and saute till it turns soft.
  • Add in the fresh ground masala paste and saute for 7 to 8 minutes till the oil separates.
  • Add in the prawns and potato and give it a good stir.
  • Now add the soaked basmati rice and fry well for 6 to 8 minutes.
  • Add in the stock cube 
  • Mix in the hot water and check for salt ,add as required.
  • Now cook on medium high flame till it comes to a nice boil 
  • The water will begin to evaporate at this point of time turn the flame to low and cover with the lid and let it simmer till the rice and potato is cooked well.
  • Fluff the rice with fork
  • Serve hot with fried prawns,raita and papad..


If you don't want to use stock cube check this recipe where i have used the shell of prawns to make the stock
If you want to cook in the pressure cooker follow the same recipe and check the above linked recipe for pressure cooker method.

Batasa /Parsi Batasa/Surti butter or jeera butter are popular tea time biscuits ,these are crispy ,flaky yet melt in mouth salted biscuits.  Since childhood I have been a fan of these Parsi BATASA /surti jeera butter....
I had saved this recipe long time back i also came across many different versions of surti butter in blogosphere most of them used yeast..Those are crispy too but i was in search of a typical buttery surti or jeera butter that are sold mostly in parsi bakeries. To my surprise these turned exactly the same like the ones sold in Parsi bakeries and we all loved it.Baking them is now a regular affair ..




Ever since i tried these buttery melt in mouth biscuits i have been baking it thrice a month we simply love this..
The recipe is straight forward and the best part is it uses just minimal pantry ingredients..so do try it you will be hooked on it for sure..

Ingredients 
2 cups Flour/maida
2 tsp Baking powder 
1 tsp Cumin seeds 
1/2 tsp Shahi jeera/caraway seeds
100 gm Butter at room temperature 
1/2 tspSalt
1/2 cup Warm water 
1 tsp Sugar
2 tbsp Rava/semolina/sooji
2 tbsp Almond powder.

Method
  • In a bowl mix softened butter ,sifted flour, rava and  almond powder .
  • Add jeera/cumin ,sugar and salt ,mix with a spatula.
  • Add warm water and mix to a dough



  • Let the dough rest for 15 minutes
  • Pinch out a small ball and shape them into round balls,then slightly flatten tthem on the baking tray
  • place them on  baking tray one inch apart

  • Pre heat the oven at 180 degree Celsuis for 10 minutes.
  • Bake at 180 degree Celsius for 30 minutes then lower the temperature at 135 degree Celsius and bake for 1 hour 15 minutes.
  • Allow them to cool in the oven for 30 minutes.
  • Then remove and let them cool completely.
  • Store them in air tight container and enjoy them with cup of chai or coffee..



The original recipe calls for 3 hrs baking but these bake perfectly in the above mentioned time
You could skip the almond powder but it does give  a nice taste.
I used salted butter.
adapted from here
Hariyali Chicken Korma/Hariyali Murgh Korma a rich and delicious Mughlai gravy which taste super yummy..goes well with naan or pulao..Hariyali chicken korma a creamy gravy is sure a hit for dinner parties .I'm a big fan of mughali cuisine love the creamy gravies ,i have shared a few in the blog you can check those too.
If you are bored of butter chicken chicken tikka masala and want something exotic yet easy to make then you should definitely try this hariyali chicken korma.you sure will love the taste .
The freshness a from green masala adds in flavours to this yummy dish.
ingredients
1/2 kg chicken
salt to taste
2 tsp lime juice
1/2 tsp turmeric /haldi
3/4 cup thick curd
ginger garlic paste
3 medium onion thinly sliced
1/2 tsp garam masala powder
2 bay leaves
1 inch cinnamon
3 to 4 green cardamom
1 black cardamom
3 to 4 cloves
2 star anise
1/2 blade mace

3 to 4 tbsp fresh cream
1 tbsp butter
2 tbsp oil

grind to paste
1/2 cup mint leaves
1 cup coriander leaves
6 to 7 green chillies(i used light green ones)
8 to 10 garlic
2 inch ginger
8 to 10 almonds
10 cashews
1tsp cumin
1 tsp black pepper

Method

  • Wash the chicken pieces ,discard excess water apply salt lime and turmeric and keep aside.
  • Grind all the ingredients mentioned under grind to paste  to a smooth fine paste adding little water.
  • Marinade the chicken with this green masala paste and curds and keep aside for 1 hour in the refrigerator.
  • Meanwhile fry the onion till golden brown and crisp and set aside.
  • When you are ready to cook ,heat a heavy bottomed vessel/pan and add oil and butter.
  • Add bay leaves ,crushed green cardamom ,black cardamom,clove ,cinamon, star anise and mace ,saute for 2 minutes.
  • Add only the marinated chicken  and saute well for sometimes 
  • Saute for 4 to 5 minutes then add the leftover marinade paste and saute well for 7 to 8 minutes over medium flame.you may add 1/2 tsp sugar or honey Add about 1 cup to 1 and 1/2 cup water or more as needed and cook over medium flame till the chicken is tender.


  • Add the crushed fried onions and mix well.
  • add the garam masala powder and cream 
  • Garnish with fried onions little drizzle of cream and serve hot with pulao or naan

you may also like to check
reshmi chicken masala
butter chicken
murgh makhni

Lauki or dudhi halwa is  delicious Indian  dessert prepared from grated bottle gourd  with milk and dry fruits  .You can enjoy this halwa round the year as its available throughout the year.
You will find this halwa in most of the weddings. Traditionally made in a thick bottomed vessel where it is slowly cooked with milk. I  have used a quicker version  by making it in pressure cooker,its quick easy and saves a lot of time  especially when you are in hurry and have no patience to wait to this yummy dessert.
how to make dudhi halwa

Ingredients
400 gm lauki/dudhi/ bottle gourd
1 tbsp + 1 tsp ghee
3/4 cup to 1 cup sugar
150 gm mawa khoya
2 cups milk
1 tsp  cardamom powder
1 tsp rose water
15 Almonds
15 cashews 2 tbsp charoli
lauki halwa
Method

  • Grate the lauki /bottle gourd and keep aside
  • Heat the cooker vessel add ghee then add grated lauki and saute for 5 to 7 minutes.
  • Then add milk and let it cook for 3 whistles.
  • Switch the flame off.
  • Open the pressure cooker once the pressure is released.
  • Cook it over medium till all the moisture evaporates and the mixture is dry.
  • Add sugar, cardamom powder and cook  well for 5 to 7 minutes till the sugar melts and is dissolved.
  • Add the chopped dry fruits and rose water  mix well.
  • Lastly add mawa and give it a mix .




You can even cook it in a thick bottomed vessel follow the same method  just let it cook with the milk until soft.
This may take 20 to.30 minutes. 


Prawns or Shrimps in creamy and delicious coconut curry..Goes well with Steamed rice or Appom..Tangy mild spicy delicious Prawn curry some steamed rice and some fried fish at side.
Ahhh bliss๐Ÿ˜๐Ÿ˜ ..I love such simple comforting meals specially now that the weather is turning cold.
This curry taste great with rice but goes well with appam/dosa or chapati as well. The ground masala and the coconut milk makes this curry more creamy and yummy .I prefer using fresh extracted coconut milk you can use store brought as well


Ingredients
15 to 20 Prawns shrimps
1/2 tsp turmeric powder
1 cup Coconut milk 
1 tsp Tamarind pulp
1 tsp chilli powder
salt
oil

grind to paste
1/2 cup  grated coconut
1 inch ginger
2 green chillies
7 to 8 garlic cloves
1 tsp coriander seeds
1/2 tsp cumin seeds

to temper
1/2 tsp Mustard seeds
Curry leaves
2 onions chopped fine/sliced

Method

  • Clean the prawns ,de vein it and wash it
  • To the cleaned prawns apply salt turmeric 2 tsp lemon juice  and set aside 
  • Grind together coconut and other ingredients mentioned to a smooth paste
  • Heat a pan add coconut oil/refined oil
  • Once the oil is hot add mustard seeds and curry leaves
  • Add   onions and saute till they turn soft .
  • Add the ground paste and the red chilli powder
  • Add in prawns and saute for few minutes.
  • Add water and salt if needed and bring it to a nice boil
  • Once the curry comes to a nice boil add the taamrind pulp and let it simmer for few minutes.
  • Lastly add the thick coconut milk and simmer for 3 to 4 minutes.
  • Switch the flame off ,serve the curry with rice or any flat bread 




You can replace the tamarind pulp with kokum
You can also replace the chilli powder with 4 to 5 whole red chillies and 2 green chillies add this while grinding the coconut and cumin.





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