Prawns Fried Rice Recipe

Prawns Fried Rice Recipe

Ingredients:

Saffron Rice - 250 gms (plain rice cooked with 1/2 tsp powdered saffron)
Oil - 3 tblsp
Celery - 1 stick, cut  into 1/2 inch pieces
French Beans - 100 gms, cut into 2 inch pieces
Spring Onions - 4, thinly sliced
Soy Sauce - 2 tblsp
Prawns - 450 gms
Eggs - 2
Almonds - 2 tblsp, blanched

                      



Method:

1. Heat oil in a large pan.
2. Add the celery, french beans and 1/2 the spring onions.
3. Fry for 3 to 4 minutes, stirring all the time.
4. Add soy sauce and prawns.
5. Continue to cook, stirring gently, for a few minutes.
6. Break the eggs into a small bowl.
7. Lightly beat and add to the pan.
8. Lower the heat and continue stirring the mixture until the eggs are cooked.
9. Cook the almonds for a few minutes until golden brown.
10. Transfer the rice to a large plate.
11. Top with the prawns and vegetables.
12. Garnish with remaining spring onions and sprinkle with toasted almonds.
13. Serve hot.

Fish in Banana Leaves Recipe

Fish in Banana Leaves Recipe

Ingredients:

Pomfret - 250 gms, whole, cleaned, washed and drained banana Leaves - 1
Oil - 1/2 cup
Onion - 1, chopped
Green Chillies - 2, chopped
Ginger - 1 two inch piece, chopped
Garlic - 4 cloves, chopped
Tamarind Extract - 1/4 cup
Turmeric Powder - 1/8 tsp
 Red Chilli Powder - 1 1/2 tsp
For the marinade:

Juice of 1 Lime
Turmeric Powder - 1/4 tsp
Salt as per taste
Method:

1. Mix the marinade ingredients and rub into fish.
2. Marinate for 20 minutes and keep aside.
3. Heat oil in a pan.
4. Deep fry the fish for 3 to 5 minutes on each side.
5. Remove the fish from pan and keep aside to drain.
6. Reduce oil to 1 tblsp.
7. Add onions, green chillies, ginger and garlic.
8. Fry till onions turn translucent.
9. Pour the tamarind extract.
10. Add turmeric powder, red chilli powder and boil till mixture thickens.
11. Coat the fish with mixture and stuff with remaining mixture.
12. Clean the banana leaf with a damp cloth on both sides.
13. Dry and pass over medium heat to make it pliable.
14. Cut into pieces large enough to hold fish.
15. Wrap fish in Banana leaves and use toothpicks to secure.
16. Roast on a hot tawa on each side for 4 to 5 minutes or steam cook for 4 to 5 minutes, till banana leaves turn blackish brown.
17. Serve hot.

Sweet Corn paneer Kofta

Sweet Corn paneer Kofta

Ingredients:

Sweet Corn Kernels - 100 gms
Paneer - 50 gms, crumbled
Potatoes - 2, boiled, peeled, mashed
Cashewnuts - 10, broken
Cashewnut Paste - 1/2 tsp
Tomato Puree - 100 gms
Red Chilli Powder - 1 tsp or as per taste
Pepper Powder as per taste
Onion - 2, finely chopped
Saunf - 1 tsp
Green Chillies - 3, chopped
Garam Masala Powder - 1 tsp
Maida - 2 tblsp
Turmeric Powder - 1/4 tsp
Coriander Leaves - few
Ginger Garlic Paste - 2 tblsp
Oil as required
Salt as per taste
Method:

1. Bring a pan of water to boil.
2. Add the sweet corn kernels and soak them for 5 minutes.
3. Drain and grind the corn once in the mixie.
4. Combine the paneer, potatoes and corn in a bowl.
5. Add salt, saunf, half of the green chillies, cashewnuts, coriander leaves, maida and garam masala powder.
6. Mix well and make small balls of this mixture.
7. Heat oil in a frying pan.
8. Deep frying the prepared balls till golden and remove.
9. Keep aside.
10. In a separate pan, heat a little oil.
11. Saute the onions till golden.
12. Add ginger garlic paste, remaining green chillies, turmeric powder, pepper powder, tomato puree and salt.
13. Mix well and cook till oil starts to separate.
14. Add the cashewnut paste and enough water.
15. Bring to a boil.
16. Add the prepared balls and simmer for a minute.
17. Garnish with coriander leaves.
18. Serve hot with rice or naan.

Maida Milk Burfi Recipe

Maida Milk Burfi Recipe

Ingredients:

Maida - 1 cup
Milk - 1 litre
Sugar - 3 1/2 cups
Ghee - 3/4 cup
Elaichi Powder - 1/4 tsp

Method:

1. Boil milk to a khoya consistency and remove.
2. Heat ghee in a heavy bottomed pan.
3. Fry maida till golden.
4. Remove and cool for a minute.
5. Add khoya and mix well.
6. In a separate pan add sugar and pour enough water.
7. Bring to a boil till the sugar syrup reaches a 2 string consistency.
8. Pour this into the maida mixture.
9. Add elaichi powder and stir for 2 minutes.
10. Remove and cool for 3 minutes.
11. Stir well and pour into a greased plate.
12. Cool and then cut into desired shapes.

Almond Butter Cookies Recipe

Almond Butter Cookies Recipe

Ingredients:

Maida - 1 cup
Baking Powder - 1 tsp
Almond Flour - 3/4 cup
Sugar - 2/3 cup
Honey - 1/4 cup
Butter - 3/4 cup, unsalted
Cardamom Powder - 1/2 tblsp
Icing Sugar for dusting
Sliced Almonds for decoration 
Method:

1. Heat a pan over medium flame.
2. Add the butter and allow it to melt.
3. Add sugar and honey. 
4. Stir well till the sugar has dissolved completely.
5. Sift together maida and baking powder in a bowl.
6. Add the almond flour and cardamom powder.
7. Pour the butter-honey mixture and stir until combined.
8. Line a baking tray with parchment paper.
9. Place tablespoons of the dough on the tray and flatten slightly.
10. Lightly press an almond slice.
11. Ensure there is sufficient space between each cookie.
12. Place the tray in a preheated oven at 325F/160C.
13. Bake for 15 minutes, until light brown.
14. Remove and cool completely.
15. Sprinkle some icing sugar on top.
16. Store the cookies in an airtight container.
17. Serve.

Chana Masala Recipe

Chana Masala Recipe

Ingredients:

Chickpeas/Kabuli Chana - 1 cup, soaked in water for 8 hours or overnightGinger - 2 tsp, gratedGarlic - 2 tsp, gratedOnion - 1 cup, choppedTomato - 1 cup, gratedGreen Chillies - 2, slicedTurmeric Powder - 1/2 tspCoriander Powder - 1 tblspCumin Powder - 1 tblspRed Chilli Powder - 1/2 tspGarama Masala Powder - 1/2 tspCoriander Leaves - 2 tblspGinger - 1/2 inch piece, juliennedVegetable Oil - 2 tblspSalt as per taste

Method:

1. Cook the chana till soft and set aside.2. In 2 tblsp hot oil fry onions till pink.3. Add grated garlic and ginger.4. Cook for 2 minutes in low heat.5. Add grated tomatoes, coriander powder, cumin powder, turmeric powder and chilli powder.6. Saute over low heat till the oil separates.7. Add chana, 1 to 2 cups of water, salt and half of the coriander leaves.8. Simmer uncovered until the liquid has been absorbed.9. Add a pinch of garam masala.10. Sprinkle the remaining garam masala, coriander leaves and shredded ginger.11. Serve hot.

Vegetable Pulao Recipe

Vegetable Pulao Recipe

Ingredients:

Basmati Rice - 2 to 3 cups (250 gms)
Turmeric Powder - 1/2 tsp
Ghee - 2 tblsp
Cashewnuts - 6 
Cloves - 6
Brown Cardamom - 4
Cinnamon - 1
Bay Leaf - 2
Potato - 2
Beans - 50 gms
Carrot - 2
Green peas - 1/2 cup
Cauliflower - 1 cup, coarsely chopped
Onion - 2, chopped
Garlic - 6 flakes
Ginger - 1 one inch piece
Salt to taste
Method:

1. Chop all the vegetables into small pieces and boil them with salt and water.
2. Add turmeric powder.
3. Pour 1/2 tblsp ghee in a separate pan and fry the cashewnuts.
4. Remove and keep aside.
5. Pour the remaining ghee in a pan.
6. Fry the onion, garlic and ginger.
7. Crush the cloves, brown cardamom and cinnamon.
8. Add them to the pan and mix well.
9. Pour sufficient water into the pan and add rice and salt.
10. Mix all ingredients and cook the rice in a pressure cooker.
11. When the pulao is ready, serve hot with onion raita.