Tired of pulao, khichdi and fried rice which I very often make at home, I was on a quest for new and different rice recipes to try, well definitely new for me atleast!
I decided to give lemon rice a shot. I had eaten it in restaurants outside and simply loved the tangy flavor with the rich yet subtle taste of the curry leaves,the spices marrying with the sweetness of the groundnuts.
This recipe is very easy to put together especially if you prepare the rice in advance.
Prawn curry is a staple in every goan home. This is a traditional goan recipe that we have been making from time immemorial. It uses coconut which is a staple in coastal cuisine and every family has their own version of curry. Served best with the traditional goan brown rice and not to mention pickle!
For Grinding to a paste:-
1/2 cup of grated coconut
1 medium onion fried to golden brown
1/2 tsp of turmeric powder
1/2 tsp of cumin seeds
1 small knob of tamarind
1 tsp of coriander seeds
5 garlic cloves
4 kashmiri chillies( washed and cut in half)
3 tbsp water for grinding
For the Curry:-
20 medium prawns cleaned and deveined to which I have added a half tsp of
salt and 1/2 tsp of turmeric powder
1/2 tsp of mustard seeds
1 medium onion sliced
8-10 curry leaves
ginger julienned(fine strips) around a tbsp
1 whole green chilly
1 cup of water
salt to taste
First start off by cleaning and deveining your prawns, adding half a tsp each of salt and turmeric powder and keep it aside.
Chop up a medium onion and saute it in a tsp of oil till golden brown.
Once it cools , add the onion and the rest of the grinding ingredients to a grinder and grind to a smooth paste with a little water.
In a medium saucepan, heat a tbsp of oil and once it heats up, add the mustard seeds and ginger juliennes and let the mustard seeds crackle.
Then add the onion and curry leaves and fry till the onions turn translucent.
Then add the spice masala paste and fry for 5-7 minutes on a low flame, till the paste changes colour and releases oil.
Then add the prawns and stir well. Fry them in this masala for two minutes.
Add a cup of water and season with a tsp of sugar and salt to taste.
Cover and let it cook on a low flame for 10-12 minutes till the prawns are done.
Add a whole green chilly. This gives the curry good flavor!
At this stage you can adjust the thickness of the curry to your liking by either adding more water or drying it out by leaving the pan uncovered till you reach the consistency that you like.
Always keep tasting and balance out the flavors with salt and sugar.
Serve with steaming hot rice and thats it, lip smacking prawn curry is ready to be served
Paneer is a staple dish at home and this is a recipe that is made often because I can amp it up with peas, carrots or mushroom or whatever vegetable I have on hand. Its a mild and tasty gravy. I normally use a paneer masala powder instead of garam masala and that works well too.
On my cookie craving, I came across this recipe on the bigger bolder baking site and decided to try it. I substituted cranberries instead of raisins because that’s what I had on hand. These turned out delicious and they were absolutely spot on! I altered the measurement of sugar and it was just right.
Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.
Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.
Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.
11 kashmiri chillies( these chillies aren’t too spicy and impart a nice red colour)
2 one inch pieces of cinnamon
3 green cardamon
12-15 small cloves of garlic or use 8 big cloves
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 onion fried till golden brown
1 ball tamarind(a tbsp of tamarind paste)
1 tbsp vinegar
4 tbsp of sugar
salt to taste
1.Start by chopping up an onion and frying till golden brown.
2. Cut the top off the chilies and cut each chilly in half. Wash them well around 2-3 times. Allow most of the seeds to wash off.
3.To a grinder or blender, add the chilies and all the rest of the ingredients, including the fried onion. Add the sugar and salt along with some water, around 5-6 tbsp of water and grind to a smooth paste.
4. After this put the ground masala back into the same pan you fried the onion in and let the masala come to a boil for around 2-3 minutes. Keep the flame low.
5. Store in a sterilized, airtight container in the fridge. This should keep for around a week