I love this dish..... spicy and yummy...
SAME PROCEDURE.
2. Heat a pan, add a tspn of oil , turmeric powder, a pinch of salt and add fresh prawns.
3. cook them till all the water gets evaporated.
2. Add 50ml of oil , once its hot , add all the items mentioned in "For Tempering" .
3. Add Ginger Garlic paste and fry it well.
4. Now add washed rice and half of the ground paste.
5. Mix it well.
6. You should keep on stirring it time to time. It takes minimun 30 mins for the rice to turn real brown.
THE MORE YOU FRY THE RICE, THE BETTER THE TASTE.
7. Check for the rice.
8. Here you can see that the rice is fried well. It turned brown.
9. Now you can add onions if u want. Otherwise its optional.
10. Now add the half cooked prawns, chopped coriander n mix it carefully , so that the prawns dont loose their shape.
FOR VEGETERIANS, AVOID PRAWNS AND ADD ALL THE VEGS OF UR CHOICE LIKE POTATO, CARROT, BEANS, CAULIFLOWER , PEAS, SWEET POTATO .
11. Fry till the prawns turn brown.
12. Now add the remaining paste, 4 cups of water and cook till the rice is done.
13. But I just pressure cooked it for 2 whistles..
14. Once its done, mix it slowly and carefully and serve hot.
15. Njoy it with raita..... or it can b taken as it is...... Njoy Lapp Lappa....
RICE EVENT
SEAFOOD EVENT
SOUTH INDIAN COOKING (SIC) - SERIES 1
FOR VEGETERIANS,
AVOID PRAWNS AND ADD ALL THE VEGS OF UR CHOICE LIKE POTATO, CARROT, BEANS, CAULIFLOWER , PEAS, SWEET POTATO .SAME PROCEDURE.
INGREDIENTS:
To Grind:
1. Onion - 1 small
2. cloves / lavang - 4
3. cardamom / yalukalu - 3
4. cinamon stick / dalchina chekka - 1 " piece
5. star anise / anasa puvvu - 1
6. marati mogga - 1 small
7. jajikaya - 1/4th piece
8. Gasagasalu - 1 tbspn
9. dry coconut / endu kobbari - 2 " piece
10. Dry red chillies - 5
11. Red chilli powder - 1 tbspn
For Tempering :
1. Dry red chillies -3
2. Curry leaves /karivepaku - 5
3. Ginger garlic paste - 1 tspn
For Pulav:
1. PRAWNS - 500GRAMS ( FRESH DE-SHELLED AND CLEANED)
2. Rice - 2 cups.
3. onions -2
4. coriander leaves - a bunch
PREPARATIONS:
1. Grind all the ingredients mentioned in "To Grind" with a little bit of water.
2. Heat a pan, add a tspn of oil , turmeric powder, a pinch of salt and add fresh prawns.
3. cook them till all the water gets evaporated.
PROCEDURE:
1. Heat a heavy bottomed vessel. I prefer pressure cooker. Its very important for pulav.
2. Add 50ml of oil , once its hot , add all the items mentioned in "For Tempering" .
3. Add Ginger Garlic paste and fry it well.
4. Now add washed rice and half of the ground paste.
6. You should keep on stirring it time to time. It takes minimun 30 mins for the rice to turn real brown.
THE MORE YOU FRY THE RICE, THE BETTER THE TASTE.
7. Check for the rice.
10. Now add the half cooked prawns, chopped coriander n mix it carefully , so that the prawns dont loose their shape.
FOR VEGETERIANS, AVOID PRAWNS AND ADD ALL THE VEGS OF UR CHOICE LIKE POTATO, CARROT, BEANS, CAULIFLOWER , PEAS, SWEET POTATO .
12. Now add the remaining paste, 4 cups of water and cook till the rice is done.
13. But I just pressure cooked it for 2 whistles..
14. Once its done, mix it slowly and carefully and serve hot.
15. Njoy it with raita..... or it can b taken as it is...... Njoy Lapp Lappa....
SEAFOOD EVENT
