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Indian cuisine – Addy's Pub

Addy's Pub

Tag Archives: Indian cuisine

Rice/Chawal Ki Kheer – Indian Rice Pudding

 

Rice kheer is a super easy Indian dessert which takes very few ingredients to make and is ready in a few steps.

It is a delicious pudding made with a few simple ingredients like whole milk, rice and sugar. I love the fact that it is made with stuff readily available in our pantries and is ready in less than an hour. But don’t be fooled by the humble ingredients as the rice kheer tastes divine.

Here are the video and printable recipes of Rice Kheer:

Rice/Chawal ki kheer
Serves 4
A delicious Indian rice pudding
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Prep Time
Cook Time
Prep Time
Cook Time
199 calories
23 g
24 g
8 g
9 g
5 g
258 g
105 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
258g
Servings
4
Amount Per Serving
Calories 199
Calories from Fat 72
% Daily Value *
Total Fat 8g
12%
Saturated Fat 5g
23%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 24mg
8%
Sodium 105mg
4%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
0%
Sugars 14g
Protein 9g
Vitamin A
8%
Vitamin C
0%
Calcium
28%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Whole Milk - 4 cups
  2. Rice - 1/4 cup
  3. Sugar - 3/4 cup or to taste
  4. Cardamom powder - a couple of pinches
  5. Saffron - 1 pinch
  6. Raisins(optional) - 10-12
Instructions
  1. Soak the rice in water for 30 minutes to 1 hour
  2. Place a pot on the stove on high heat
  3. Add 4 cups of milk to the pot and bring it to a boil
  4. Remove the water from the soaked rice and add the rice to the boiled milk
  5. Reduce the heat to medium and cook the mixture while stirring continuously
  6. Keep cooking the mixture till the milk is almost reduced to half its volume
  7. Once the kheer thickens,check if the rice is cooked by pressing a couple of grains between your fingers
  8. Once the rice is cooked add in the sugar, little bit at a time
  9. Flavour it with cardamom powder and saffron
  10. Mix in the raisins
  11. Once the kheer is thick and creamy it's time to serve it
Notes
  1. If the kheer becomes too thick while serving, add a dash of milk to loosen it up.
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calories
199
fat
8g
protein
9g
carbs
23g
more
Addy's Pub https://www.addyspub.com/
If you like this recipe please share it and do subscribe to my website.

To subscribe to my youtube channel click here

Happy Cooking!!

 

Methi Paratha – Fenugreek leaves flatbread

 

Methi paratha is pretty much a staple meal in most Indian households. It’s super easy to make and is a great way of incorporating bitter leafy vegetables like methi into your diet. With ingredients like methi & whole wheat flour, it’s a complete and healthy meal.

You can have it for breakfast, pack it in your lunch box or even have it for dinner!

Here is the video and printable recipe of this versatile and delicious paratha-

 

Methi Paratha
Yields 5
A flatbread made of fenugreek leaves
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
77 calories
9 g
0 g
4 g
2 g
0 g
99 g
36 g
2 g
0 g
4 g
Nutrition Facts
Serving Size
99g
Yields
5
Amount Per Serving
Calories 77
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 36mg
2%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
3%
Sugars 2g
Protein 2g
Vitamin A
10%
Vitamin C
164%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Chopped methi leaves - 1 cup
  2. Whole wheat flour - 1 cup for the dough & 2 tablespoons for dusting
  3. Coriander powder - 1 teaspoon
  4. Cumin seeds - 1/2 teaspoon
  5. Ajwain/Carrom seeds - 3/4 teaspoon
  6. Chopped green chilies - 4-5
  7. Grated ginger - 1/2 teaspoon
  8. Oil - 4-5 teaspoons
  9. Salt to taste
  10. Water as needed
Instructions
  1. Add all the ingredients except water and oil to a mixing bowl or dish and add 1 teaspoon of oil.
  2. Mix all the ingredients thoroughly.
  3. Start kneading the dough while gradually adding water as required.
  4. Apply a little oil on the dough and allow it to rest it for 15-20 minutes.
  5. To make the parathas, heat a skillet .
  6. Dip a lemon sized portion of dough in dry flour and with the help of a rolling pin start rolling it out .
  7. After rolling it out a bit, brush a little oil on the surface and gather the edges of the paratha towards the middle and press it down to close the edges.
  8. Dip it again in some dry flour and roll it out into a thin and round paratha.
  9. Cook it on the hot skillet.
  10. Apply some ghee or oil on the paratha and serve it with your choice of chutney, sauce or yoghurt.
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calories
77
fat
4g
protein
2g
carbs
9g
more
Addy's Pub https://www.addyspub.com/
 If you like the recipe please share it and do subscribe to my website.

To subscribe to my youtube channel click here

Happy Cooking!!

 

Food For Taut – Chicken Roll

Chicken Roll

 

Chicken Roll

This chicken roll recipe can be a great lunch box solution as well as a dinner time treat. It’s super easy to make and the chicken kebabs, especially if you are making them on the stove , are ready in minutes. Not only does the chicken roll taste amazing but to our relief it is also quite nutritious owing to ingredients like lean white meat and whole wheat flour. You can marinate the chicken and make the dough ahead of time. This way when you are ready to serve, it would take only a few minutes to cook up this simple delish meal.

Quick chicken roll
Yields 8
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166 calories
28 g
18 g
1 g
10 g
0 g
76 g
37 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
76g
Yields
8
Amount Per Serving
Calories 166
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 18mg
6%
Sodium 37mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
6%
Sugars 3g
Protein 10g
Vitamin A
0%
Vitamin C
6%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Skinless and boneless chicken breasts - 2
  2. Hung curd/yoghurt - 3 tablespoons
  3. Garam masala - 1/2 teaspoon
  4. Red chili powder- 1 teaspoon
  5. Coriander powder-1/4 teaspoon
  6. Cumin powder - 1/4 teaspoon
  7. Chopped/grated ginger- 1 teaspoon
  8. Chopped garlic - 1 teaspoon
  9. Lime - 1
  10. Wheat flour - 2 cups
  11. Sliced onion rings - 1/2 cup
  12. Corriander - a bunch
  13. Chaat masala - 1 teaspoon
  14. Mint chutney
  15. Ghee - 2-3 teaspoons
  16. Oil-1 teaspoon
  17. Salt to taste
Instructions
  1. To make chapatis - In a deep dish or a bowl add flour & 1/2 teaspoon salt.
  2. Gradually add water to the four while kneading the flour into the dough. Continue kneading until the dough becomes soft and plain.
  3. Smear some oil onto the surface of the dough and cover the bowl and let it rest for atleast 15-20 minutes.
  4. Once the dough is ready to be rolled out, make small portions of the dough and keep some dry flour ready on the side for dusting.
  5. Heat pan on high heat. While the pan heats up, start rolling out the chapatis one at a time using a rolling pin & a board. If the chapati sticks to the board, use some flour to loosen it. Cook the rolled out chapati on both the sides till it gets brown spots on either side and puffs up.
  6. Add some ghee or oil to the chapati once it's ready.
  7. Store the chapatis in a casserole till the chicken kebabs are ready.
  8. To make the chicken kebabs - Clean and cut the chicken breasts into small pieces.
  9. Rub the chicken with salt, ginger, garlic and red chilli powder and set it aside for 15-20 mins.
  10. Pre-heat the oven to 350 degrees celsius.
  11. Add the curd, ghee and remaining spices to a bowl and whisk them all together. Add the chicken to the curd mixture.
  12. Arrange the chicken on a non stick baking surface(tray or aluminium foil) .
  13. Pour the excess marinade over the chicken pieces. This will ensure the kebabs are succulent and flavourful.
  14. Bake the kebabs for 10 minutes then flip the chicken and bake for another 5-10 minutes or till the chicken is done.
  15. To make the roll , arrange 3-4 pieces of chicken kebabs in the middle of the chapati. Add onion rings and chopped cilantro and sprinkle some chaat masala over it. Finish it with some freshly squeezed lemon juice and roll everything tightly and cut the roll in the middle.
  16. Serve the chicken roll with some mint chutney and lots of love!!
Notes
  1. Make sure not to overcook the chicken as it may turn tough and dry.
  2. Alternatively you can shallow fry the kebabs.For this heat a non stick pan and grease the surface with just a little bit of vegetable or canola oil. Cook them for 3-5 minutes on either side while checking for doneness.
beta
calories
166
fat
1g
protein
10g
carbs
28g
more
Addy's Pub https://www.addyspub.com/

If you like the recipe please share it and do subscribe to my website.

To subscribe to my youtube channel click here

Happy Cooking!!

Food for taut – Rava Upma

Start your day with a cup of hot ginger chai and delicious Rava Upma and I’m sure you will feel fresh and stay full for a long time. Upma is a very popular and delectable Indian breakfast recipe. It is literally ready in minutes and can be further enriched with ingredients of your choice.

Rava Upma

It can be a great way to incorporate a number of vegetables like carrots, peas, green beans etc. in your diet, so if you have picky kids who just won’t have anything green unless it’s candy, give this recipe a try.

P.S. If you don’t have pre-roasted rava packet, you can roast the raw rava ahead of time, so that your Upma is ready in minutes.

Here is the video and printable recipe of Rava Upma –

 

Rava Upma
Serves 2
A healthy indian breakfast recipe made with semolina and vegetables
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
338 calories
62 g
0 g
6 g
11 g
0 g
379 g
103 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
379g
Servings
2
Amount Per Serving
Calories 338
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 103mg
4%
Total Carbohydrates 62g
21%
Dietary Fiber 6g
23%
Sugars 9g
Protein 11g
Vitamin A
72%
Vitamin C
252%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Semolina / Rava - 3/4 cup
  2. Urad Dal - 1 tablespoon
  3. Mustard seeds - 1/2 tsp
  4. Green Chilies - 2-3
  5. Curry leaves / Kadipatta - 6-7
  6. Asafoetida - A pinch
  7. Onion - 1
  8. Tomato - 1
  9. Chopped Carrot - 1/4 cup
  10. Sugar - 1/2 teaspoon
  11. Hot water - 2 cups or as required
  12. Yoghurt (optional) - 1 tablespoon
  13. Lemon Juice - 1 teaspoon
  14. Oil - 2 teaspoons
  15. Salt to taste
  16. Chopped Coriander/cilantro for garnish
Instructions
  1. If you have raw semolina / rava, roast it for 3-4 minutes till it turns golden. Set it aside. You can also get pre roasted semolina / rava from the store.
  2. Heat some oil in a pan & add urad dal, mustard seeds, curry leaves and chillies. Roast the dal for 2-3 minutes till it becomes golden in color.
  3. Add asafoetida, chopped onion, chopped carrot and saute everything for a minute.
  4. Mix in the chopped tomato.
  5. Add water and bring the mixture to a boil.
  6. Add the roasted semolina gradually while mixing it in.
  7. Mix in the salt and sugar.
  8. Cover the mixture with a lid and cook for a couple of minutes more.
  9. Uncover the upma and mix in the lemon juice.
  10. If you want the upma to be softer you can add some more water or add some yoghurt in step 5.
  11. Garnish it with chopped cilantro and serve hot.
  12. To serve it the way seen in the picture, wet a small bowl and pack in the upma till the rim. Unmould it on a plate and serve hot.
beta
calories
338
fat
6g
protein
11g
carbs
62g
more
Addy's Pub https://www.addyspub.com/

If you like this recipe please share it and do subscribe to my website.

To subscribe to my youtube channel click here

Happy Cooking!!

Mushroom Masala

DSC00600-001

 

Mushrooms are such a delightful food to work with. They work well with several ingredients and are widely used in many cuisines all over the world.

I love the fact that they cook quickly & have a lovely chewy texture & whats more, they are packed with B vitamins such as riboflavin, folate, thiamine, pantothenic acid and niacin. They also happen to be the only vegan, non-fortified dietary source of vitamin D. Mushrooms also provide several minerals such as selenium, potassium, copper, iron, and phosphorus.

A great combination of healthy and tasty, this recipe of mushroom masala is a spicy and tangy preparation in which mushrooms are cooked in Indian spices and served with Roti or Naan.

 

Mushroom Masala
Serves 2
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Total Time
Total Time
120 calories
16 g
0 g
6 g
4 g
0 g
198 g
113 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
198g
Servings
2
Amount Per Serving
Calories 120
Calories from Fat 50
% Daily Value *
Total Fat 6g
9%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 113mg
5%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
15%
Sugars 6g
Protein 4g
Vitamin A
24%
Vitamin C
114%
Calcium
4%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Mushrooms* - 2 packs ,about 8 ounces
  2. Tomato - 1
  3. Onion - 1
  4. Mustard Seeds - 1/2 teaspoon
  5. Cumin Seeds - 1/2 teaspoon
  6. Green Chili - 1
  7. Curry Leaves - 5-7
  8. Red Chili Powder - 1 teaspoon
  9. Turmeric Powder - 1/4 teaspoon
  10. Asafoetida - a pinch
  11. Ginger Garlic Paste - 1 tablespoon
  12. Garam Masala - 1/4 teaspoon
  13. Salt to taste
  14. Oil - 2 teaspoons
Instructions
  1. Wash and cut the mushrooms in half or quarters.
  2. Heat oil in a pan and once the oil is hot add mustard seeds.
  3. Once the mustard seeds begin to crackle add cumin seeds, slit green chili & curry leaves.
  4. Add finely chopped onion, turmeric powder, asafoetida & ginger garlic paste and saute for a minute.
  5. Add chopped tomato and red chili powder and cook for a minute or until the oil starts to separate .
  6. Add mushrooms and mix in the garam masala.
  7. Add salt to taste and cover the pan with a lid and cook for about 5-10 minutes.
  8. There is no need to add water as the mushrooms let out a lot of moisture while getting cooked.
  9. The mushrooms get cooked pretty quickly so don't cook them for too long.
  10. Garnish the lovely mushroom masala with some chopped cilantro and serve with hot chapatis or parathas
Notes
  1. *You can use button mushrooms, baby bella or any other kind of mushrooms of your choice.
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calories
120
fat
6g
protein
4g
carbs
16g
more
Addy's Pub https://www.addyspub.com/

Food For Taut – Moong Dal Chilla (Split green gram crepes)

IMG_7556

Trying to find a healthy and tasty breakfast/lunch recipe? Look no further! This moong dal chilla is packed with low-fat protein & is high in fibre. Not only is it an extremely nutritious recipe but also one that will keep you feeling full for a long time!

Moong dal chilla is basically a dosa made out of soaked ground green or yellow moong dal. It is pretty easy to make and requires very few ingredients, so let’s get started!

 

Moong Dal Chilla
Yields 6
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Prep Time
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Total Time
Prep Time
Cook Time
Total Time
23 calories
2 g
0 g
2 g
0 g
0 g
21 g
27 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
21g
Yields
6
Amount Per Serving
Calories 23
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 27mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 0g
Vitamin A
4%
Vitamin C
76%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Moong dal* (Split Green Gram) - 1 cup
  2. Ginger - 1/2 inch piece
  3. Garlic - 4 cloves
  4. Green Chillies - 2-3
  5. Oil - 2 teaspoons
  6. Sugar - 1/2 teaspoon
  7. Salt to taste
Instructions
  1. Soak the moong dal in water for atleast 3-4 hours.
  2. Once the dal is soft, drain the water & reserve it for later.
  3. Grind the dal, ginger, garlic, chillies salt and sugar to a paste with little bit of reserved water. The consistency of the batter should be like that of dosa batter.
  4. Heat a non-stick pan on medium heat.
  5. To make one chilla add about 1/4 cup of batter to the pan and spread it in a circular motion to make a thin dosa or crepe like chilla.Try to make it as thin as possible to ensure that you have a tasty and crispy chilla.
  6. Add some drops of oil to the sides and once the chilla starts to brown on one side flip it over.
  7. Let it cook on the other side for a few seconds.
  8. Once cooked, slide the chilla on a plate.
  9. Serve it hot with a corriander chutney or ketchup. My favourite accompaniment is the Maggi Hot and sweet chilli sauce!
Notes
  1. * You can also use the yellow moong dal/split yellow gram, instead of split green gram.
  2. You can even add chopped onion, chopped cilantro or other veggies of your choice to the chilla before flipping it over while cooking.
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calories
23
fat
2g
protein
0g
carbs
2g
more
Addy's Pub https://www.addyspub.com/

Paneer Makhani

 

 

Paneer Makhani also known as Paneer Makhanwala or Paneer Butter Masala is a delightful Indian dish starring the pillowy Cottage Cheese/Paneer.

Tender pieces of Paneer are cooked to perfection in a silky tomatoey sauce. The sauce can also be used to make Butter Chicken. This recipe is truly simple to execute and hardly takes any time.

So give it a try, I assure you that you will stop ordering it at the restaurant and make it at home every single time!

Here is the video Recipe-

Paneer Makhani
Serves 4
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Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
185 calories
17 g
32 g
13 g
2 g
7 g
184 g
87 g
11 g
0 g
6 g
Nutrition Facts
Serving Size
184g
Servings
4
Amount Per Serving
Calories 185
Calories from Fat 118
% Daily Value *
Total Fat 13g
21%
Saturated Fat 7g
34%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 32mg
11%
Sodium 87mg
4%
Total Carbohydrates 17g
6%
Dietary Fiber 3g
12%
Sugars 11g
Protein 2g
Vitamin A
41%
Vitamin C
74%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. Cumin seeds - 1 teaspoon
  2. Onion - 1
  3. Ginger - 1 inch
  4. Garlic - 5-6 cloves
  5. Tomatoes - 3-4
  6. Fenugreek Leaves - 1 teaspoon
  7. Honey - 1.5 tablespoon
  8. Green Chili/Thai pepper - 1*
  9. Red chilli powder - 1 tablespoon*
  10. Garam Masala - 1/4 teaspoon
  11. Green Cardamom Powder - 1/4 teaspoon
  12. Paneer/Cottage Cheese - 10 ounce slab or as required
  13. Butter - 2 tablespoons
  14. Fresh cream - 1/4 cup
  15. Oil - 2 teaspoons
  16. Salt to taste
  17. Chopped cilantro
Instructions
  1. Chop onions and tomatoes in cubes & ginger and garlic into fine pieces.
  2. Add oil to a pan and once it heats up add cumin seeds.
  3. Add ginger and onion to the pan and sauté for a minute.
  4. Add garlic and tomatoes and cook till tomatoes turn soft.
  5. Once cooked set the mixture aside.
  6. While the tomato onion mixture is cooling , in a separate pan add 1/2 tablespoon butter and lightly fry paneer with a little salt and red chili powder.
  7. Get a nice brown sear on both the sides of paneer and set it on a plate to cool.
  8. Once cool enough, cut the paneer in small pieces of desired size.
  9. Grind the tomato-onion mixture into a purée.
  10. In the pan used for cooking tomatoes, add remaining butter and chopped chillies.
  11. Add the ground tomato purée to it.
  12. Add the red chili powder, green cardamom powder & garam masala and cook the mixture for a couple of minutes.
  13. Add water to get the gravy to the desired consistency.
  14. As the sauce comes to a boil, add fenugreek leaves and honey to it.
  15. Stir in the cream and cook till well combined.
  16. Add salt to taste & mix in the paneer/cottage cheese.
  17. Stir the paneer/cottage cheese lightly and cook for a couple of minutes.
  18. Garnish with chopped cilantro and some cream & serve it with rotis parathas or rice.
Notes
  1. *You can increase the number of chillies and red chili powder amount to make the gravy spicier.
  2. To make it lighter on calories you can substitute heavy cream with light cream or milk and skip the butter.
beta
calories
185
fat
13g
protein
2g
carbs
17g
more
Addy's Pub https://www.addyspub.com/

Hope you try and enjoy the recipe.

Happy Cooking!

Pav Bhaji

 

MUMBAI, THE CITY THAT NEVER SLEEPS,
WHERE YOU WILL FIND EVERYTHING IN HEAPS..the energy, enthusiasm, life, good food and also..people..lol!!

Food is the soul of the colorful culture of amchi Mumbai. Its food palette is one of the most diverse and unique ones you will ever come across. From the sweet & savory to the bold and spicy, you will find all the flavors in there & nothing sums it up better, than Mumbai’s street food.

Vada pav, Chaat, Pav bhaji, to name a few, are Mumbai’s darling fast foods.
Not only are they extremely delicious but also surprisingly easy on the pocket.

We will be looking at recipes of many street foods in the coming blog posts. In this segment we are making Pav Bhaji!!

Pav bhaji is one of the healthier meals (of course only if pools of butter enough to swim in are avoided), which is also prepared in almost every Indian household.
It is a concoction of myriad vegetables and spices. The spice mix called the ‘pav bhaji masala‘ is easily available at any indian store.

Mom’s Recipe – Sunday Afternoon Mutton (Goat/Lamb) Curry

 

 
Recipe of Mutton Curry(Goat/Lamb Curry)-
 
Back in the day, when I was younger and not so married, nothing was more delightful than enjoying lovely home cooked comfort food by Dearest Aai Sawant. Sunday afternoon usually featured chicken or mutton curry. It helped a lot in forgetting the sorrowful fact that the next day was Monday!
 
It was always fun to spend quality time with Mom, Dad and Sru over the weekends and good food always complemented it.
Miss the good old days when pestering mom with the question ‘Is the food done yet??’ was as fun as the mouth watering aroma of the tempered spices that filled our home.
I confess to having my tongue burnt time and again, in impatient attempts to devour piping hot food when it was finally served! But it was no biggy compared to the curry, the conversations and awesome family time we shared over it!
 
Here is my Mom’s recipe of the Mutton Curry which was the highlight of many many Sundays!

Continue reading →

Prawn Pulao (Shrimp Rice)

 

(Recipe of Prawn Pulao- Prawn/Shrimp Rice) 

 

 

When it comes to shell fish, Prawns are undoubtedly the tastiest and the most flavorful in all of crustacean-land.They tend to lend a very strong flavor & elevate the taste of any food they are added to.

No offense to the Crabs & the Calamaris..I love you guys too…. but Prawns lead the way!

This is a recipe to Prawn Pulav which involves cooking prawns with a bunch of Indian spices & some rich Basmati rice.You can take either prawns or shrimp & of any desired size but make sure that they are fresh.The frozen ones don’t taste as good as the fresh ones.
I made the pulao using Argentinian Prawns and Daawat Basmati Rice.

 

 

Prawn Pulao (Shrimp Rice)
Serves 2
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Total Time
Total Time
407 calories
86 g
0 g
3 g
10 g
1 g
475 g
49 g
6 g
0 g
2 g
Nutrition Facts
Serving Size
475g
Servings
2
Amount Per Serving
Calories 407
Calories from Fat 26
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 49mg
2%
Total Carbohydrates 86g
29%
Dietary Fiber 6g
24%
Sugars 6g
Protein 10g
Vitamin A
19%
Vitamin C
193%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Prawns peeled & deveined* - 1/2 pound
  2. Bay leaf - 1
  3. Cloves - 4
  4. Black Peppercorns - 4-6
  5. Black Cardamom - 1
  6. Green Chilies - 2
  7. Chopped Onion - 1
  8. Red Chili Powder - 1 teaspoon
  9. Ginger Garlic Paste - 1 tablespoon
  10. Curd - 2 tablespoons
  11. Basmati Rice - 1 cup
  12. Ghee - 2 tablespoons
  13. Hot Water - 2 1/4 cups
  14. Lemon Juice - 3-4 teaspoons
Instructions
  1. Wash the prawns and rub them with salt and turmeric. Set aside.
  2. Wash the Basmati rice and set it aside.
  3. In a pan, heat 2 tbsps of ghee.
  4. Add bay leaf to the ghee and stir for a minute.
  5. Add peppercorns, cardamom, chillies and cloves and sauté for 1/2 a minute.
  6. Add chopped onion to the pan and sauté the mixture till the onion turns translucent and golden in colour.
  7. Add red chili powder and ginger garlic paste & sauté for a minute.
  8. Once the mixture comes together add curd & mix well.
  9. Add the prawns to the mixture and cook for a minute.
  10. Add rice to the pan & mix it in gently as the rice is tender and may break if not mixed carefully. Follow up by adding hot water and mix the rice thoroughly.
  11. Add salt and cover the pan with a lid. Cook on medium flame for 15 minutes.
  12. Check Rice every now and then to see if it's cooked. When it's almost done, transfer the rice pan on another flat pan and keep the flat pan on medium heat. Cover the rice pan with a plate and add water to the plate. The indirect heat and water on the plate, will ensure that the rice doesn't stick to the bottom of the pan while getting cooked.
  13. When rice is fully cooked, squeeze in some lemon juice & garnish it with freshly chopped coriander.
  14. Serve the pulao with a simple raita of chopped onions mixed with curd & little salt.
Notes
  1. *To devein the prawns, make an incision along the back of the prawn and pull out the black thread -like thing (which is the prawn's digestive tract) completely.
beta
calories
407
fat
3g
protein
10g
carbs
86g
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Addy's Pub https://www.addyspub.com/

 

All the prawns lovers out there should definitely try this recipe. It’s very flavorful, spicy in the right way and makes a complete meal.

Happy Cooking! # prawn pulav #Shrimps #Indian cooking

 

Link to more Seafood recipes on my blog-

  1. Garlicky Shrimp & Mixed Greens Salad
  2. Baked Tilapia & Turnip Greens
  3. Bharlela Paplet-Stuffed Pomfret Fry