Friday, July 14, 2017

Saffron Prawn Pulao

My cute little sis is a great and innovative cook, she often creates her own recipes and tells me about them. A few days back she mentioned about her Prawn Pulao Recipe and I was intrigued to try it out. It is a very simple yet amazingly flavorful rice, the Saffron threads lend a deep golden color to this spice infused rice.

Ingredients: Prawn Pulao
  • 1/2 cup Basmati Rice
  • 10-12 Raw Headless Prawn
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 4-6 Peppercorns
  • 2 Green Cardamom
  • 1 Medium Sized Onion sliced
  • 1 tsp Ginger Garlic Paste
  • Green Chillies
  • 1/2 Tomato sliced
  • 1/2 Tsp Cumin Powder
  • 1/4 Tsp Coriander Powder
  • 2 tbsp Milk
  • Pinch of Saffron threads
  • Salt to taste

Start by boiling 1/2 cup of water, add the Cinnamon Stick and the Basmati Rice. Cook the rice until it is half cooked, strain and keep it aside. Wash, clean and de-vein the prawns, season them with salt, to be used later. Heat oil in a wok, add the Cardamom, Bay Leaf, Cloves, and Peppercorn, let them crackle. Then add the sliced onions and fry them. Meanwhile, heat the milk in a small bowl, and steep the Saffron for a few minutes.

Once the onions are tender, add the Ginger Garlic Paste and stir fry them. Then add the previously cleaned prawns, the Cumin Powder, Coriander Powder, sliced Tomato and cook them for about 2-3 minutes. Add salt and Green Chillies according to taste and cover for 5 minutes. Once the masala is cooked take it out in a bowl, I used the same wok to make the Pulao.

Add a layer of rice on the wok, sprinkle some salt, layer the Prawn Masala, cover it with another layer of rice, sprinkle the Saffron Flavored Milk and a little bit of Garam Masala Powder. Cover and cook until Rice is nice and fluffy, and all the flavors infuse together.

Wednesday, June 29, 2011

Chicken Walnut Sandwich/Salad

During the hot summer days this Chicken Walnut Sandwich/Salad comes as a refreshing crunchy snack. I typically like it as a Sandwich but this can also be served on a bed of lettuce as a healthy and flavorful salad. This Chicken Walnut Sandwich/Salad is slightly sweet and nutty with a crunch from the celery, spring onions and sometimes apples/peach.

Ingredients : Chicken Walnut Sandwich/Salad
  • 2 Chicken Breast/Thigh grilled, cubed
  • 1/4 cup Toasted Walnuts, chopped
  • 2 tbsp Dried Cranberries
  • 2 stalks Celery, chopped
  • 1/4 cup Red Pepper, chopped
  • 1/4 cup Spring Onions, chopped
  • 2 tbsp Miracle Whip
  • 1 tsp Relish
  • Hot Sauce as per taste

In a bowl mix all the above ingredients, add hot sauce according to your taste. Chill before serving. Toast a whole grain bread and serve this as a sandwich or serve on a bed of lettuce as a salad. I enjoy this Chicken Walnut Sandwich with a side of my favorite chips and orange juice.

Thursday, April 21, 2011

Pui Shaak/Saag Chorchori

Pui Shaak /Pohi Saag/Malabar Spinach chorchori, is a medley of vegetables and Fish Head (Ilish/Hilsa macher matha) or Shrimps(Chingri Mach). Even though we love to eat this Chorchori, we seldom get Pui Shaak in stores here. But this time when I got few stems of fresh Pui Shaak at an Indian store I decided to make this Chorchori with Ilish Macher Matha.

Ingredients: Pui Shaak/Saag Chorchori
  • 1 Fish Head (Ilish/Hilsa)
  • 2-3 Stems of Pui Shaak/ Pohi Saag, chopped
  • 1 Eggplant, cubed
  • 4-5 Small Radish, cubed
  • 1-2 Potatoes, cubed
  • 4-5 Green Chillies
  • 1 tsp Panch Phoron
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Mustard Paste
  • Mustard Oil

Rub salt and turmeric powder to the Ilish macher Matha (Fish Head). Heat mustard oil in a wok and fry the Ilish/Hilsa head and keep aside.

Wash all the vegetables and the Pui Shaak. Chop the Pohi greens and the stems. Use the same oil, temper with the Panch Phoron, Green chillies and then start adding the vegetables. Fry and cook the vegetable for about 10 minutes on medium flame. When the vegetables are almost half cooked, add the chopped Pui Shaak, Turmeric Powder, Salt, Mustard Paste, saute and let everything cook. The Saag and the other vegetables let out water which helps in the cooking. Add the fried fish head, break the fish head with the spatula, mix with all the other vegetables, cover and cook for some more time. To get the perfect consistency, chorchori typically needs frequent stir. Check for seasoning and serve this Ilish Macher Matha Diye Pui Saag Chorchori with rice.

Thursday, April 14, 2011

Kolkatar Egg Roll & More Awards

Kolkata is famous for a variety of street foods, one of them being Egg Roll. Tomorrow is Bengali New Year and I wish all my dear friends and family a very Happy and Prosperous Year ahead. For celebrating Bengali New Year I thought of sharing the famous Kolkatar Egg Roll and also some special awards which was passed to me by another fabulous blogger Sunanda.

Ingredients: Egg Roll
  • 2 Parathas (Make at home or you can use the frozen store bought)
  • 2 Eggs
  • Onions, thinly sliced
  • Cucumber, thinly sliced
  • Green Chillies, chopped
  • Chaat Masala
  • Lemon Juice
  • Tomato Ketchup/Maggie Hot n Sweet
Beat the eggs with salt, chop the onion, cucumber, keep them separate and ready. Make the Paratha, next add 1 tsp oil in a tawa/griddle and pour the egg. Then place the Paratha on top of the egg before the egg is cooked.

Place the Paratha, egg side up in a plate. Next arrange the sliced onions and cucumber in the center, sprinkle Chaat Masala, Lemon Juice and Ketchup and roll up. 

Repeat with the next Paratha and the egg and Enjoy !!

Sunanda of Recipes from Sunanda's Kitchen shared with me some special awards. I was thrilled and excited to receive them. She has a great collection of recipes in her blog and I love all her recipes. Thanks a lot Sunanda for passing these awards to me.

Now I would love to pass these awards to some great bloggers.
  1. Srav's Culinary Concepts 
  2. Priya's Easy n Tasty Recipes
  3. Food Mazaa
  4. Cranberry Jam
  5. Plateful
  6. Torview
  7. Taste of Pearl City
  8. Now Serving
  9. Gayathri's Cook Spot
  10. Khana Masala 
  11. Flavors
  12. Paaka Shaale
  13. Sunshine & Smile
  14. My Cooking Diary
  15. Kaarasaaram
Rules to claim and share these awards:
  • Thank and Link the blogger who has given you the award.
  • Copy and paste the Logo in your blog.
  • Pass these on to 15 other Great Blogger friends
  • Comment on the most recent post and let the nominated blogger know of the award.

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