Prawns Pulav

Aromatic Prawns Pulav, simple recipe tastes best.

Medium sized or small prawns are good for this Pulav it gives good taste

Prawns spices & Rice together like one pot meal for flavourful prawns Pulav. Try this easy recipe 

Ingredients:

Prawns(Deviened & cleaned): 1/2 kg
Basmati Rice soaked for 10 min:  3cups
Oil 2sps
Ghee: 2sps
Cinamin 1 inch
Cloves 5
Bayleaf 2
Onion 2
Tomato 2
Greenchilies - 4 slit
Gingarlic paste 2sp
Everst Shahi biryani masala: 1sp
Pudina (mint)leaves 

Method:

Wash  Rice & soak for 1/2 hr keep aside

• In a Pressure Cooker Heat Oil & Ghee add cinamin,cloves, Bay leaf, then add Slit green chilies
• Add Onion slices & fry, add gingarlic paste saute, add Pudina leaves fry it then add tomatoes chopped & fry
• Close lid to soften tomatoes for 2 min 
• Then add the spices powder Red chili & Garam masala/ Biryani powder & mix
• Add the cleaned prawns(small to medium sized)fry,  
• Cook 2 min &  then add Rice mix and add 6 cups water bring to a boil & close. Cook for 3 visels
• Once cooled down open & mix lightly
• Prawns Pulav is ready

Chicken Sukka Mangalore style

Mangalore style chicken sukka is a dry chicken dish with Southern spices & grated fresh coconut

Mangalorean cuisine is largely influenced by the South Indian cuisine, with several cuisines being unique to the diverse communities of the region. 

Coconut and curry leaves are common ingredients to most Mangalorean curry, as are ginger, garlic and chili.
 The main Ingredient to prepare this chicken sukka is its spice mix "sukka powder"

Ingredients for Sukka powder

Red chilies(Byadgi/Kashmiri): 8
Coriender powder: 2Teaspoon
Jeera: 1 teaspoon
Fennel seeds: 1tsp
Methi(Fenugreek seeds): 1tsp

Dry roast all the above and cool down
Add to small blender jar and make dry powder
(You can even double the quantity of all the items & keep half of the powder in air tight container)

This Chicken Sukka can be relished with Sanna Idli or Neer dosa

Ingredients for Chicken Sukka 
Chicken: 300grms boneless
Onion: 2
Garlic: 8-10flakes
Oil: 4sps
Curry leaves: 8-10
Tamrind paste: 1/2 cup
Sukka powder: 1/2 cup
Coconut grated: 1 cup
salt to taste

Procedure:
Clean & wash boneless chicken pieces which are cut to bite size & keep aside
Heat a deep Pan add Oil & once heated add curry leves
Then add crushed garlic flakes & fry nicely
before it changes color add the finely chopped Onion

Fry till onions are translucent then add the chicken pieces & fry it 
Then add tamrind paste & sukka powder & salt to taste
Mix everything & cook with lid for 10min(add little water if required)

Lastly add freshly grated coconut mix and cook till it dries
about 5 min then switch off

Serve this spicy chicken sukka with Rice or Sanna Idli or string hoppers

Tandoori Chicken

Tandoori Chicken grilled in oven try this healthy Recipe for perfect Grilled chicken

Chicken pieces cleaned: 300grms

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp ginger-garlic paste

1 lemon juice

¼ cup thick curd

Procedure

Clean chicken and cut into medium piece

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder, coriander powder, cumin powder and required amount of salt.

Rub these Masalas and salt on chicken really well. Add thick curd, mix well and keep it for marinating for at-least ½ hr to 1hr

Once the chicken is marinated well  Arrange these in Oven tray which is greased with Oil & drizzle some oil on the chicken, Keep it in Oven for ½ an hr @180*

After 20 min if it has left water remove the tray & slowly take out water

After ½ an hr check turn it & keep for 10min to roast

Tandoori Grilled chicken is ready

Butter Chicken

Creamy gravy of butter chicken which has perfectly cooked boneless chicken tikkas in tomato based gravy

Grilling the tikkas & adding to gravy is best as the chicken will turn very juicy & this way its oil free

Make this Chicken gravy without Cashew or cream & enjoy the same Butter chicken taste for a light version of the same & indulge without counting calories

Ingredients for Chicken tikka

200grms chicken pieces cleaned(Boneless)

2 tsp chili powder

1 tsp coriander powder

1 tsp roasted cumin powder

¼ tsp turmeric powder (optional)

1 tbsp ginger-garlic paste

1 lemon juice

¼ cup thick curd

For the chicken tikka

Clean chicken and cut into medium piece.(Pref boneless)

Add  ginger-garlic paste & lemon leave for 5 min

Add chili powder, turmeric powder, coriander powder, cumin powder and required amount of salt.

Rub these Masalas and salt on chicken really well. Add thick curd, mix well and keep it for marinating for at-least ½ hr to 1hr

Once the chicken is marinated well  Arrange these in Oven tray which is greased with Oil, Keep it in Oven for ½ an hr @180*

After ½ an hr remove and let it cool down cut the desired boneless pieces & use for butter chicken

For butter Chicken gravy:

Ingredients:

Onion: 2

Tomatoes:2

Bay leaf:1

Cloves: 4-5

Cinamon:1/2 inch

Ghee/butter :2sps

Red chilli powder: 2 sps

Coriender powder: 1sp

Kasuri methi: 2sps

(Cashew paste:1/2 cup optional)

Milk/ cream for garnishing: 2sps

Procedure to follow:

In a pan add Oil & sauté Onions till transparent, then add tomatoes & cook till its mushy

Add little chilli powder to the tomatoes this way it will cook soon, switch off the heat

Once its cooled blend it with little water to form a paste this is the base of gravy

Heat Ghee  in a thick bottomed pan and add whole spices Bay leaf, Cloves, Cinamon

Then add the above paste of onions & tomatoes & cook for 5-6 min

Add rest of chilli powder & coriander powder mix now add the chicken Tikka pieces

Add salt to taste & Cook for 5 min 

Lastly add(Cashew paste optional) & Milk or cream & sprinkle Kasuri methi

Mix well,  remove from heat & serve with Naan or Roti, creamy Butter chicken gravy is ready

Note: I have not used cashew paste & cream, just used little milk

Sweet Pongal with Daal Vada

Easy sweet with daal and rice this pongal is easy to prepare & is healthy as it is protein rich.
Also known as Paal Pongal this sweet is prepared on Sankranti festival, which is the festival of harvest

I have combined this with Daal vada which is a savoury daal fritters best side dish with Pongal: click here for  Daal Vada recipe

Ingredients for Sweet Pongal

Rice:2 cups

Moong daal(Yellow lentil): 1cup

Jaggery: 1+1/2cups

Milk: 4cups

Cashew & Raisins: ½ cup

Ghee: ¼ ^th cup

Cardmom Powder: ½ sp

Procedure is very simple:

You can Soak Daal & Rice separately for ½ an hr to make it cook soon

Heat a pressure cooker add 2sps ghee, add drained moong daal & fry

Then add drained Rice & fry it as well. Add 6 cups water & cook till soft(Pref 3-4 visels)

In a pan add ghee & fry the cashew & raisins

Meanwhile grate or pound  the Jaggery & keep it ready

Once the Rice & daal is cooked add Jaggery & mix cook for 5-10min till jaggery dissolves

Then add the milk and cook for 5 min, add Cardmom powder, Cashew & Raisins along with the ghee

Mix nicely. Sweet pongal is ready to be served.

Galouti Kabab

Melt in mouth Minced Lamb cutlets, as the name Galouti means cooked till it melts, Try this easy Mutton cutlets recipe

Ingredients:

Minced lamb meat: 250 grms

Bengal gram dal: 1 cup

Onion: 1 chopped

Whole spices: Cardamom 2

Cloves: 5

Staranise: 1

Cinnamon: 1 inch

 Green chilli: 1

Coriander leaves: little

Redchili powder: 2sp

Salt to taste

Method:

Pressure cook minced lamb with all other ingredients for kofta with just 1 cup of water for 3 vissels.

Cool down open the pressure cooker & check if still bit water is there just cook till water gets absorbed

Add chilli powder & dry out excess water, Cool this mix & make paste of it in blender

Add one egg to this mix & refrigerate for 1 hr

Take a portion in your hand and shape them making cutlets & shallow fry or tawa fry.

 Melt in mouth Minced Lamb cutlets ready to indulge

Tomato Rassam

Winter is here, a bowl of piping hot Tomato Rassam is apt for any meal to complete 

Best with Rice or else just as a warm drink after meal this Rassam Suits everyone with its Tangy spicy taste.

Simple and easy Recipe for this Rassam

Ingredients:

Tomato: 4

Rassam Powder(or chilli powder): 2 tbsp

Water: 1ltr

Toor Daal(cooked): 1cup(Optional)

Tamarind pulp: 2 tsps

For the Tempering

Oil: 3sps

Mustard seeds:1 tsp

Curry leaves few

Garlic crushed:4-5 flakes

Red chilli:1

Cumin(Jeera): 1/2 tsp

In a pan add 2 sps Oil when heated add Tomato

Fry the tomato by adding little salt & cook till soft & mushy

Add water (aprox.1ltr) 4 glasses & let it boil for 5-8 min

At this stage you can remove the big chunks of tomato from this & grind to paste then add it back

(This way you will not get any big chunks of tomato while drinking)

Now add cooked Toor Daal or any other daal & mix just to give it volume this step is optional

Once it starts boiling add tamarind pulp mix adjust salt

Switch off when it gets a good boil. Sprinlke some Coriender leaves

Lastly give tempering: In a pan add Oil the mustard seeds, once it splutters add curry leaves & Garlic add whole dry red chilli & cumin switch off Flame pour this on Rassam

Tempered Rassam is Ready, a good appitizer drink

Note: Adding little salt to the tomatoes will soften them soon later adjust salt accordingly

If you don’t have Rassam powder replace with Sambar powder(I have used Shakti Sambar powder)