Prawns Vegetable Pulao

If you love prawns then surely this is something to be in your to-do list next!!

I simply love anything with prawns for its exotic strong flavor it gives to the dish. This is just an experiment I did with rice and vegetables and it had turned yummmm.................

Ingredients:
Basmathi Rice - 2 cups (soaked for half hr or more)
Mixed vegetables - As much as you want preferably 1 to 2 cups roughly chopped
Cleaned and devained prawns - 1/4th to 1/2 cup
Oil - 4tbsp
Onion - 2 large sliced
Ginger Garlic Paste - 2-3 tsp heaped
Whole spices- Clove -1, Cardamon - 1, Cinnamon - 1
Water - 4 cups
Salt - According to your taste
Dry spices - chilli powder, turmeric, coriander powder (according to your taste) 
Since I wanted flavor of prawns to dominate I added the above powders very little for a mild flavor

Method:
- Heat oil in a pot, add whole spices and onion saute it for 2 mins
- Add ginger garlic paste along with prawns, mixed veggies and dry spices, mix it nicely add some water close the lid and cook till veggies are 75% cooked.
- Now add salt to taste and 4 cups water allow it to boil.
- Drained the soaked rice so that all extra moisture comes out this is very important!!
- Once it comes to rapid boil add the drained rice and allow it to boil once again in high heat
- When maximum water is absorbed by the rice and faint bubbles appear close the lid of the pot
- Put the flame to lowest of the gas mark and cook it for 12-15 mins
- Switch of the flame after the time mentioned above and allow it to rest for 30mins maximum
- After 30 minx fluff up the rice and serve hot with Raita and papad


Notes:
- If you dont want to use dry spices you cant just add 2 slit green chilles for a mild spice
- Can you coriander to garnish (optional)
- You can exclude prawns and just make as veg pulao
- You can use any kind of rice desired 
- Similarly you can play making varieties of rice and enjoy new taste


Hope you try and enjoy the taste
Do put me your feedback

Cya soon until next 

Bye Bye

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White Khichdi

White Khichdi is a spl preparation which I dont think has been featured anywhere

What makes it special is that, there is nothing special I gotta explain about its existence. Till now What I know is it has been originated from remote villages of Orrisa! In a way call it poor man's food during those days, I cant date back sorry :) Of course when people used to do their own harvesting and had some of their own ways to make preparation with what ever little they could afford!!

There are few such foods which was staple even when my parents were growing up, I have talked about Sweet Tangy Poha Delight earlier where I had mentioned a little story behind its existence, and there are few more quicky recipes I would love to share with all :)

Recipe source comes from my mom, I always enjoyed these food since my childhood but wasnt bothered to learn these remote authentic food until I started blogging and keep an eye on what she does ;) also keep firing lots of questions to her. 

Coming back to the recipe this is very simple and I opted to post this today as this dish is really perfect for lazy days and great time saver for working mom's. Im  too lazy with this chilling weather today and thought will make a quick type out and finish my post quickly :) But one can imagine If my laziness is so much lengthy then what my posts will be like when im active lolz!!!

Ingredients:
Rice - 2 cups soaked in water (any variety will do)
1 coconut Grated.
Lots of water
Bottle gourd - 2-3cups cubed (optional Check notes)
Salt to taste

Method:
- In a pressure cooker, add drained rice, bottle gourd Enough water and salt. 
- Close the lid and Pressure cook for 2 whistle. Let the pressure drop

This is how it will look.

- Now add more water and mix well to obtain khichdi consistency when still hot, once it cools down mixing and diluting will need muscles in our arms :D

- Add coconut and check for salt, cook it again for 5 mins till the whole thing gets blended perfectly. And you are done!

Serve is hot or in room temp With any spicy Veg / NonVeg side dish! 
I like it hot :)

Notes:
- Bottle gourd is optional. You can make the khichdi with rice alone, But if you add bottle gourd it will give a little difference when u eat. 
- I cannot give measurement of water, as rice is starchy, as we cook it will keep absorbing the water. And also when it thickens after we cool down, we can add water and dilute it while reheating. Add a little salt to balance the taste.
- Even If it comes to room temp the quality of food taste will not change.
- We can also make this in normal pot without cooker, But cooking time may exceed as we keep boiling and it obtains the consistency, using cooker is time saving option
- Dont skip coconut as it compliments this khichdi to larger extent.

Wanna Have a Spoon??? It goes well along with anything you like. 

If you have extra left over by chance, you can keep it in fridge, and next day add curd and sugar to it, and have another yummy treat!! (All of us love the leftover version also)

Impression:
In other words I can say this is much simpler version of pongal/ other khichdis with no daals, oil, spices or tempering, It tastes bland and unique full of energy and simple to ur tummy!! 

If at all ur busy/ lazy go ahead trying this out ;) Im sure u'll love it! 

And also dont forget to put your feedback so that others might also want to try.

Sending Recipe to Lets Brunch On Sunday Hope my frnds blogging for the event will like it :)

Cooking With seeds: Rice

Cooking With Comfort

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