Prawns Biryani - Who can resist?

Lovers of seafood will never leave any chance to devour this delectable dish.. Prawns and Biryani are 2 words which make us drool over and over....Prawns are something which are very difficult to cook... Reason being if you cook for lesser time, you will have that raw smell / taste and undercook.. If you overcook it, you will end up with a rubbery prawn which I am sure you definitely don't want.

Tips and timings in this regard always help.. Don't miss them in the following post..

Here goes Prawns Biryani Recipe

To Serve 3-4 people depending on an average appetite :)

Prawns -25-30 Prawns medium sized

Marination

add 1 tsp salt, 1 .5 tsp Chilli Powder 1.5 tsp GingerGarlic Paste 1 tsp Coriander Powder 1 tsp Cumin Powder

Mix all of them thoroughly and keep them aside for 10-15 Minutes

TIP 1 : Don't marinate Prawns for long as salt will pull out all the water from the Prawn... We do not want to lose moisture in Prawns before...

Now take a Flat Bottom Wide Pan… Put 3 TBSP Oil in it…Put the pan of the medium to High Heat ( Around 6 Number in US Stoves)… Try to see that oil is spread across the entire pan… The Oil should kind of start spluttering… That's when put the prawns carefully inside.. wait for 45 seconds and flip the prawns… The prawns should change colour ( turn from translucent to white ) After flipping wait for 30 seconds and flip the prawns again….

TIP 2: Remember the order in which you put the prawns inside the pan. Try to put in circular shape...While Flipping ensure that you follow the same order...

Keep Flipping them twice gently

Lower the Heat to SIM ( Number 3 in US ) Add 3 TBSP of Curd or Yoghurt 1 tsp of coriander powder 1 tsp of Cumin powder 1 tsp of salt 1 tsp of Chilli powder .5 tsp of Garam Masala powder 1 tsp of Biryani Masala ( Shan Biryani Masala) 1 handful of Brown Fried Onions 1 handful of coriander leaves and some mint leaves

Now increase the temperature from SIM to MEDIUM ( 3 to 6 again)… Keep Stirring the entire mixture for 2 minutes…. All the oil will come out and forms a good texture…. Now, switch off the flame and allow it to cool..Take out excess Oil from the mixture if you feel…

Soak 2 cups of Biryani Rice for 30-40 minutes

Take Plenty of Water… (Around 2 ltrs water)

Put 2 heap full of Tsp Salt in it 1 tsp Ghee 1 Black Cardamom 4-5 Green Cardamom 8 Cloves 2 inches worth of cinnamon 1 tsp Shahi Jeera

Let the water come to the boil… Now add the soaked rice… Keep Checking the Rice.. as soon as the Rice Grains start Twirling upside down, it is an indication to take out and drain the rice….It takes close to 3.5 to 4 Minutes …

TIP 3: Since rice to water ratio is more here, the rice will cook really fast and keep a close watch.. The Rice should be 85% -90% cooked.

The time taken to cook the rice is exactly the time needed for the prawns to cool down and soak in the masala etc…

Now start heating the prawns pan again and put it at little above SIM (Number 4 )for around 30 secs or so….. After 30 secs start adding the rice.. On the top, add the Brown Fried Onions, Ghee, 1 tsp of Biryani Masala, .5 tsp of salt, little Garam Masala, some coriander leaves, some mint leaves… Cover the entire Pan with 2 layers of Aluminium Foil, put the lid on.. Turn the heat to SIM ( Number 2). And leave it on for around 20 Minutes….

After 20 Minutes take and serve the wonderful Prawns Biryani !!! Please leave your comments and post pictures here

Hakka Noodles Veg / Egg - Cravings Satiated!!

How many of us had that CRAVING for those Hakka Noodles and wished someone helped us satiate them..If you have Kids, then you sure are going to see a gleeeeee on their faces after making this when you follow the recipe :)

Don't forget the tips ..Otherwise you will lose the Plot

Ingredients

1 Packet - Ching's Hakka Noodles

1/2 cup - Julienne Cut Cabbage

4 Eggs ( For Egg Hakka Noodles)

5-6 Tablespoon Oil

10 chopped Garlic Cloves

2 Finely Chopped Green Chillies

1/2 cup - Julienne Cut Carrot (1 medium size carrot should be good).. Julienne cut is around 2 inches tall and as thiiin as possible 1-2 mm width

1/2 cup - Julienne Cut Capsicum ( If you can get red and green then great or else just green capsicum should do

3 Chopped Medium sized Mushrooms

1/2 small onion finely chopped

1-2 Teaspoon Dark Soya Sauce ( Optional)

1 teaspoon vinegar ( Along with Soya Sauce)

Pinch of Aginomoto or Tasting Salt or Chinese Salt

1 TBSP Chilli Powder

1 teaspoon Garam Masala

Garnishing

1 medium onion finely sliced

3 Spring Onion Stalks

Preparation of Noodles 

Take a wide pan for boiling water.  Add lots of Water - may be 10-12 Cups of water...Add 2 TBSP of oil to the water and bring it to boil

TIP 1 : You need to add plenty of water so that the noodles get lot space to swim separately otherwise they will start sticking together 

TIP 2 : By adding oil, the noodles stay separate after boiling..

For boiling it may take around 10-12 minutes.. Just when it starts to boil, add the noodles from the packet.

after 3-4 minutes ( keep stirring in between), the noodles are almost done 75%.. Don't overcook them, otherwise you will end up using another packet of noodles :) 

Now, drain the entire noodles and put them under running cold water. 

TIP 3: Make sure that the noodles are washed completely and also there is absolutely no heat in the noodles. They have to become cold.... Any heat left will make noodles to keep cooking... So absolutely no heat..

Spread the noodles on a flat surface,  and keep them separate.. Put some oil on them so that they stay seperated

You have to use a Thin Wok and always on high heat flame. All the chinese cooking should be done on hiiigh heat

In case of Egg Noodles, we need to prepare Eggs seperately

In the Hooot Kadai, put some 3 Tablespoons of oil and then drop the eggs.. (Don't beat the eggs before)..Just drop the eggs, add sufficient salt and chilli powder... Be generous in Chilli powder..Now start mixing the egg with spatula... There should be chunks of egg .. Don't break it to too small as burji.. NO..... Just little chunks make it thorough and good.. It will take 2 mins approximately... Since its on high heat, it will cook fast.. Remove it and keep it aside

Now, add 2 TBSP of oil to the Hot kadai

Add Chopped garlic and Green Chillies.. Saute for 15 secs

Add chopped 1/2 small onion and saute for 10 secs..

Add cabbage and add salt, chillipowder sufficient enough for cabbage... Saute for 15 secs only.. Cabbage will fry very fast so make its not burnt..

Now add Carrot and add salt, chillipowder sufficient enough for carrot..The water from carrot will make sure that cabbage is not burnt.. So, fry it for 30 secs....They should be little crunchy..

Now add Capsicum and add salt, chillipowder sufficient enough for capsicum..Saute for 15 secs..

TIP 4:

Keep adding salt and chilli powder sufficient enough whenever you are adding vegetable... That way, it will ensure that you know that the quantity of salt and also, all the vegetables will get salt and chilli powder evenly..

Now add the mushroom and salt, chillipowder and saute for 15 secs

Now add the egg fried separately to the mix..Add 1/2 teaspoon garam masala and mix throughly.. 

Optional part - Add 1 teaspoon of Soya Sauce now and mix thoroughly so that all the vegetables are coated..

Now add the Noodles on the top.. Add sufficient salt, chillipowder , garam masala , ajinomoto, soyasauce on the top.. Now Keep mixing the noodles in a special way...Just lift the noodles with the spatula and let them fall down slowly by shaking...Make sure all the noodles are lifted and dropped... Don't mix the noodles like curry.

TIP 6: Always cook noodles in small portions.. The key is everything should be quick... More Quantity means more time to cook.. More time means instead of frying, they will boil and crunchiness is lost

After tossing the noodles .. Just before putting down the flame, add vinegar and toss them again so that Vinegar is mixed..

Put them down... Add chopped spring onion stalks, and sliced onions

Noodles Craving Satiated... Happy  Cooking and Happy Eating !!!

Please do post your comments and also help spread the Joy of Cooking

Dal dhokli (or) dal dhokri

Preparation Time: 30 minutes
Serves : 4 to 5

Ingredients:

For Daal:

Toor Daal : 1/2 cup dry (washed, soaked for 30 mins (optional) and drained)
Whole Raw Peanuts : 2 Tbsp
Fenugreek Seeds (Methi) : 1/8 tsp
Water : 2 cups

For Dhokli:

Chapati Flour (Whole Wheat) : 1 cup

Chickpea Flour (Besan) : 1 Tbsp
Ajwain (Carom Seeds) : 1/4 tsp
Turmeric Powder : 1/4 tsp
Salt : 1/2 tsp
Red Chili Powder : 1/2 tsp or to taste
Oil : 1 Tbsp
Warm Water : 1/4 cup + 2 Tbsp

For Seasoning:

Oil : 1 Tbsp
Ghee (Clarified Butter) : 1 tsp
Cinnamon Stick : 1 inch piece
Cloves : 4
Mustard Seeds : 1/2 tsp
Ajwain (Carom Seeds) : 1/4 tsp
Dry Red Chili : 1
Asafoetida (Hing) : 1/4 tsp
Turmeric Powder : 1/4 tsp
Curry Leaves : 1 sprig
Ginger : 2 tsp (minced)
Green Chilies : to taste (minced)
Tomato : 1 large, chopped
Water : 5 cups
Salt : 2 tsp or to taste
Jaggery : 2 Tbsp or to taste (sugar or brown sugar may be substituted)
Tamarind Pulp : 1 Tbsp or to taste
Red Chili Powder : 1/2 tsp or to taste
Garam Masala : 1 tsp
Cumin Powder : 1 tsp
Coriander Powder : 2 tsp
Lemon/Lime Juice : to taste
Cilantro (Coriander Leaves) : chopped, for garnishing
Ghee or Oil : drizzle over the top at the time of serving

Method:

In a pressure cooker, add drained Toor Daal, Peanuts, Fenugreek Seeds and 2 cups Water. 

Pressure cook for 2-3 whistles for soaked daal or 5-6 whistles for unsoaked daal. Allow pressure to go down by itself before opening pressure cooker.

In a bowl, add Chapati Flour, Chickpea Flour, Ajwain, Turmeric Powder, Salt and Red Chili Powder – mix well.
Add 1 Tbsp Oil and mix again to incorporate the oil into the flour.
Add Warm Water little at a time to form a stiff dough. Knead for 1-2 minutes.
Drizzle a few drop of oil and coat the dough ball. Cover and let dough rest for 15-20 minutes.

In a large pot, heat Oil and Ghee. Once hot, add Cinnamon Stick, Cloves, Mustard Seeds (allow them to pop), Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies. Mix.
Immediately add Tomatoes. Mix.
Add cooked Daal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
Allow mixture to come to a boil.
Meanwhile, knead dough once again and divide into 2-3 portions. Lightly dust rolling surface and roll out dough balls into thin discs (thinner than chapati using some flour). With a sharp knife or pizza cutter, cut dough into small diamond shapes (roughly 1 inch pieces).
Once Daal comes to a boil, reduce heat to medium and add in dough diamonds while stirring. Roll out remaining dough and add diamonds quickly.
Cover and cook for approximately 30 minutes, stirring in between. 

Dhokli should not have a raw taste.
Once cooked, switch off stove and add Lime or Lemon juice to taste.
At the time of serving, garnish with Peanuts, Chopped Onions, Cilantro Leaves and drizzle Oil or Ghee over the top.

Enjoy your dish hot :)

Thank you, do post your comments !!!

Garlic flavoured speghatti

This is one simple dish , yet tastes so good.

Preparation time : 20 mins
Serves : 2

Ingredients :

Spaghetti : 200 grams
Salt : to taste
Olive oil : 4 Tbsp
Garlic cloves : 2
Red chili flakes : 1/2 Tbsp or to taste
Roughly chopped flat - leaf parsley : 1/4 cup
Pepper : 1/4 tsp or to taste
Freshly grated parmesan : 2 to 3 Tbsp (optionoal)

Method :

Cook the spaghetti in a large saucepan of salted boiling water according to the packet instructions.

About 4 minutes before the pasta is ready, heat 3 Tbsp of olive oil in a large frying pan and saute the crushed garlic and chili flakes. When the garlic turns nut - brown, add 1/2 cup of hot pasta water to stop the garlic cooking any further. Remove from the heat while you drain the pasta.

Return the pan to high heat and add the pasta, parsley and a little more olive oil. Keep tossing the pasta. The pasta water and oil will emulsify, thickening and coating the spaghetti. Season to taste with salt and pepper and sprinkle with parmesan, if you like.

Creamy Mushroom Florentine Pasta

This Creamy Mushrooms Florentine Pasta Recipe may seem like a fancy dish, but it's so quick and easy to make. We love white sauce pasta and you can never go wrong with this recipe. This pasta recipe is so worth it.
This rich pasta dish is full of flavor and cheesy goodness and is perfect for a special occasion meal or if you are craving comfort food. This delicious pasta is so easy to prepare and will be ready in no time.

Preparation time : 30 mins
Serves : 3 to 4

Ingredients :

Pasta : 7 ounces or 200 grams packet
All purpose flour : 3 Tbsp
Pasta cooked water : 1 cup
Milk : 1 cup
Salt : 1/2 tsp
Black pepper : 1/2 tsp
Oil : 3 Tbsp
Mushrooms : 200 grams
Garlic cloves : 2
Shredded cheese : 1/3 cup
Baby spinach (or) chopped spinach : 2 cups packed

Method :

Cook pasta according to package instructions.
Drain water and keep a cup of pasta cooked water.(Even if you threw that its OK, just carry on with one cup of water or vegetable stock)

Take a bowl add milk, pasta cooked water, flour, salt and pepper.
Mix it good and keep it aside.

Take a bowl add oil, when hot, add sliced mushrooms, saute for 6 mins.
Add minced garlic, saute for 2 more minutes until garlic just begins to brown.
Stir in the milk mixture that we prepared earlier.
Cook it in low flame, stirring occasionally until thickened, about 3 to 4 minutes.
Add shredded cheese, stir until cheese has melted.
Mix in spinach , allow to wilt.
Add drained pasta to skillet , toss to coat.
When you got your desired consistency, Serve your pasta.
I sprinkle some Parmesan and red chili flakes on top.
Enjoy your dish :)
Thank you, do post your comments !!!