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

Continue Reading

Instant Kadhi Hyderabadi Style

 Instant Kadhi Or Call It Cold Kadhi Is No Cook Recipe and can be prepared Within 5mins

Waahhh Im Flattered Over The Pic!! This is again a Lovely Guest Post By Uma Aunty! Again She dosent need an introduction at all. Her Previous Guest Post Masoor Dal Pulao With Masala Curd And Masala Papad Is unforgettable! Such a Lovely Spread It was!!

Uma Aunty had Inbox me a month back asking if I can feature Another recipe of her's. Really Glad she did Its Welcome Humbly From Anyone Who thinks my space is worth featuring their articles :)  With pics of what Uma aunty puts up in her fb we can notice such wonderful presentation! I hardly ever took that much time for making presentation! So its all in one treat to get her here!!

Getting back to the recipe Its very simple 

Ingredients

Curd / yogurt - 1 bowl

Little Water

Turneric powder - 1 pinch

Salt - As needed

To Grind

Garlic - 8

Green chillies - 6

Cumin seeds - 1 tsp

Coriander leaves - 2tbsp

Water - as needed

For Tempering

Oil - 1tsp

Cumin seeds - 1tsp

Mustard seeds - 1tsp

Dry Red Chillies - 2

Curry Leaves - Few

Coriander Leaves - Few to garnish

Method:

- Grind the items under the list to grind using little water to fine paste

- Add this paste into curd and whisk well, add little more water to form a thick kadhi consistency.

- Add Salt and turmeric accordingly. And Remove In a bowl

To Temper:

- In a pan add oil , once heated add mustard seeds, followed by cumin seeds, dry chillies and curry leaves.

- Pour this tempering into the bowl of curd with spices And serve it Cold in room temp as it is.

- Ready To Serve With Rice And Roti

Notes:

- Do not Boil The Curd

- Keep the consistency thick

- It keeps well for 2 days in refrigerator

 Thank you aunty for such a wonderful quicky recipe to enjoy!!

Feel Free To Leave Ur Feedbacks

Stay Tuned For More Updates

Till then bubye 

Love 

Aara

Sending my recipe to
Cook With comfort

• 
  

Continue Reading

OIL FREE SOYA MOONG DAAL CURRY

And who all are not looking out for oil free healthy nutritious Delicious Curries and Gravies??

In This Post Presenting A Very Simple High Protein Fats Free Daal Gravy. I just happen to make a it turned out totally yummy. And im so sure im not posting any recipes in my space until I can guarantee the taste myself. Though everyone's taste does not match, But even if the dish isnt liked after a trial it should be atleast edible to finish of the serving without wasting it :)


Ingredients:

Soya chunk - 1 cup (any sizes)
Whole Moong daal - 1 1/2 cup
Ginger garlic paste - 1 tsp
Chilli powder  1/2 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/2 tsp
Onion - 1 chopped
Tomatoes - 1 large chopped
Maggie Masala / Garam Masala 
Salt
Water

Method:
- Soak The moong Daal for 6hrs minimum / overnight would be best.
- Boil the soaked dal in normal pan with water and salt. 5- 10 mins aprox. Drain the water.
-Transfer the half cooked Daal Into Pressure cooker, Add in chopped onion, tomatoes, Ginger garlic paste, salt, all the spices and Water accordingly to bring it to gravy consistency, as much you would add to make normal daal (I dont measure Sowwie) and pressure cook for 4-5 whistles. 
- Mean while Boil the soya in another pan with water and salt till it puffs up nicely and the strange odor  of Soya Emits!!  Once this cools drain the water using your fist and Keep This Aside.
- After 4-5 whistle let the pressure drop, open the lid and check out of the moong daals are cooked and mashed up well, It will not mash up much coz this is with the skin. So Some whole daals will be showing here n there. Its perfect just creamy texture. 
- Add in Maggie Masala, Soya chunks and cook for few more mins, This is the time to add in more water If required and check for the taste!! 
- Yummy Oil Free Healthy Side Dish is Ready To be Served!!!
- Goes best With Toast, Paav, Chappati, Phulkas, Parathas & Steaming hot Rice too

Daal came out with lovely Intermediate color of Yellow and Green certainly looked Quiet Appealing!!

Notes:

- 1st boil is required to Discard the black color of moong daal which comes while cooking. It leaves out lots of color while soaking also. This is just to make sure so that our end product dosent have black shade.
- Adjust chilli according to your taste. We consume very mild spices to moderate level.
- 4-5 whistles is required coz the daals are with shell and will take time to blend in well
- As It cooks, it might become thick, if so then add water a little more, while adding garam masala / maggie masala because soya chunks will absorb the extra water and become juice and the consistency of daal will get to perfect. 
- I had used maggie masala which comes of 3Rs Sachet each. My 1st try with this masala. It came out very nice. But if one knows that typical Maggie Flavor one will surely recognize lolzz!! But it went well along with the whole concept.
- Using maggie masala was just another try, one can use, Garam masala, Mutton masala, Curry masala, Chicken Masala and Im sure The flavor and taste of this Daal curry will be really exotic with Difference of masala's  - You may add in lemon juice and coriander leaves while serving depends on your taste. 
Impression:

It was very aromatic and flavorful. Creaminess of Daal and Juicy Soya chunks went along too well. My bro was in a diet, n he couldnt eat, How much he wished he could!! But yes he helped me taking pics as we were not able to get exact shade of the gravy, Sometimes less light sometimes more light lolzz :) A typical problem all of us face im sure!!!
As I was eating I was imagining its flavors with different masala's trying to bring in more ideas :P and in future im sure to try this with various masala's mentioned above
I couldn't resist having bowl full myself just like that And dad had it with Phulkas Yumm yumm a lovely Combination. 

Hope you guys try out this simple Dish and enjoy!!!

Linking this to Cooking With Green

Continue Reading