Ingredients:
250 g - Prawns
1 tsp - Ginger, grated
1 tsp - Garlic, Chopped
1 Cup - Tomatoes, grated
1 - Whole tomato for garnish
3 tbsp - Onion, Grated
1 Cup - Rice
1 Stick - Cinnamon
3-4 - Cloves
3-4 - Green Elaichi (Cardamom), ground
1 - Badi Elaichi (Black Cardamom)
1 Pinch - Nutmeg, grated
2 - Mint Leaves, for garnishing
1 Stem - Spring Onion, for garnishing
To taste - Salt
tsp - Red Pepper Powder
tsp - Turmeric
tsp - Coriander Powder
tsp - Jeera Powder
4 tsp - Oil
Few sprigs - Coriander Leaves
Method:
Clean the prawns and marinate with turmeric and salt. Heat oil in Kadhai and shallow fry the prawns till golden. In another kadhai, heat oil and add grated ginger and garlic and saut until brown. Then add grated onions and saut till cooked. Then add the grated tomatoes, jeera powder, red chili powder, turmeric and salt to this masala. Roast the whole spices in a non stick pan. Grind and add to the prepared masala. Now add the shallow fried prawns to the masala and cook for 2-3 minutes.Garnish with coriander, spring onions and a flower cut from a tomato. Serve with boiled white rice.
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300g - Bhindi (lady fingers)
1 tbsp - Besan (gram flour)
3-4 tbsp - Oil
2 tsp - Saunf (fennel seeds)
2 tsp - Coriander powder
1/4 tsp - Red Chili powder
tsp - Turmeric
tsp - Amchur (Dry Mango Powder)
tsp - Garam masala
1 inch piece - Ginger
A pinch of Hing (asafoetida)
tsp - Jeera (cumin)
To taste - Salt
Method:
Wash the Bhindis and pat dry. Cut off the tops and tails and make an incision along the length of the Bhindi.Except for the hing, add all the masalas in a plate and mix. In a saucepan, heat 1 tbsp of oil. Add jeera and hing to this. Once the jeera starts crackling add the gram flour and saut.
To this add all the mixed masalas and saut for another minute. Stuff this mixture into the Bhindis.
In another saucepan heat 2 tbsp of oil. Put in the bhindis and turn very gently 3-4 times. Cover and cook over a medium flame for 5 minutes.Turn the Bhindis and cover and cook for another 2-3 minutes.Then take off the lid and cook the Bhindis over a high flame for a while.
Your stuffed Bhindi is ready. Serve with Salad, Raita and phulkas.
tsp - Hing (asafoetida)
tsp - Saunf (Fennel seeds)
1 cup - Flour
cup - Besan (Gram Flour)
cup - Suji (Semolina)
tsp - Jeera
tsp - Haldi (turmeric)
lt - Refined Oil
tsp - Kasuri Methi
To taste - Salt
Method:
Boil milk in a kadhai. Once milk is warm add ginger, garlic and green chilies. Roast chicken in another pan with garlic, butter, black pepper till it turns golden brown. Add the chicken into the boiling milk and let it cook.
Roast khaskhas in another pan Make a paste of roasted khaskhas and cashews. Add the paste to the milk. Add salt as per taste. Add cream, butter and saffron (saffron has to be mixed in 1tbspoon of water before adding it in the gravy )
For Paratha:
Mix all the ingredients and add water to knead into dough for the parathas. Make balls and roll out and roast on the tavaa.
For the Cashew Crumble: 50 gms - Sugar 2 tbsp - Maple syrup 50 gms - Cashew 1 tsp - Elaichi Sondesh: 50 gms - Cow Milk Chhena 1 tbsp - Rose Water Few - Pista Few - Badam Few - Kesar 2 tbsp - Castor Sugar For the Pista Ball: 100 g - Pista Soaked in Water 1 cup - Grated white pumpkin 25g - Sugar 1 - Tulsi Melon Scooper |
Cook the rice till it is half done, remove from the flame and set aside.
Saut the onions in oil, add garlic, ginger, green chilies, and ground spices. Once golden brown add tomato puree, when the masala becomes thick add the prawns and simmer over a very low fire. Add the coriander and salt. Do not add water. Add the vinegar and 2 big spoons of butter or ghee to the parboiled rice. Layer the rice with prawn masala mixture and cook till the rice is done. To garnish, fry onions till brown and sprinkle over the rice with jeera and garam masala powder and serve.
