Prawns Pulav / Royyala Pulav

I love this dish..... spicy and yummy...

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.

 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

CHICKEN PICKLE

I was thinking of trying this from so many years.... but was afraid......
but finally did it recently...... it came out damn good.....
And I suggest every chicken lover shud try this....

I started avoiding my curry , these days for lunch....... I'm njoying vth this pickle.... :)

INGREDIENTS:

Chicken           -    500 gms ( boneless)

Coriander seeds   -  2 Tbspn

Cloves                  -  8

Cinnamon            -  2" piece

Cardamom          -   3

Poppy seeds ( dry fried)   -  1 tspn

Garlic                 - 10 pods

Ginger               -  equal quantity of garlic (approx 1 tbspn)

Water                -   1 small glass

Turmeric          -   1/4 tspn

Salt                -  1/4 tspn ( while cooking chicken)

Oil                 -  100ml

Salt              -   5 tspn ( while mixing pickle)

red chilli powder   - 12 tspn  ( I used Three mangoes brand)

Mustard Powder     -  2 tspn

Fenugreek powder   -  1/2 tspn

Lemon : 5

Ingredients for Tempering :-

Oil          -    100 ml

Dry red chillies       - 4

Cumin seeds           - 1 tspn

Mustard seeds         -  1/2 tspn

Curry leaves             -  1 sprig

Asafoetida           - 1/8 tspn

 PROCEDURE:

1. Clean the chicken and cut into small cubes.

2. Heat a vessel and add a  glass of water and bring it to boil . 

   

3. When the water boils, add 1/4 tspn salt and 1/4 tspn turmeric .

  Add chicken pieces slowly and cook it till done.

4. Now strain the chicken pieces and let it dry for 15 mins.

 

5.Mean while grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.

Now add ginger and garlic pieces to it and grind again.

6. Now heat 100ml of oil and fry all the chicken pieces till they turn golden brown.

7. Now add the ground masala powder to the fried chicken and fry for 3 mins.

   Now switch off the stove.

8. Take a dry bowl and add salt , red chilli powder , mustard powder and fenugreek powder and mix nicely.

9. Add this mixture to the chicken and mix nicely

10. Take a dry bowl and squeeze the juice of 5 lemon . 

       Once the chicken is cooled add this lemon juice and mix nicely.

11. Now heat a pan , add 100ml of oil and make tempering by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . 

Let this tadka cool completely. 

12. Add this tempering to the chicken and mix nicely.

13. Store it in a dry bottle and serve after a day... goes well with hot rice..... love it...

I thank Preethi for this recipe.... from preethi's andhra kitchen blog.

SENDING THIS TO

                                                     SOUTH INDIAN COOKING (SIC) - SERIES 1

CHICKEN CURRY

A very yummy curry....

This sunday I was lazy to grind masala paste for a spicy curry.... so i just added all garam masala directly..... 

INGREDIENTS:

1. chicken     -   500gms(1 lb) ( CLEAN IT)

2. onions      -  3 big

3. Green chillies  - 4

4. cardamom - 3

5. cloves   - 3 -4 

6. Ginger Garlic paste   -  1 tspn.

7. curd    -  1/2 cup

8. Mint leaves   -  a bunch

9. coriander leaves   -  a bunch

10. Red chilli powder  - 1 tbspn

11. salt - as per tate

12. turmeric powder    - a pinch

13. Oil

TEMPERING INGREDIENTS:

1. Dry red chillies    -  3

2. cumin seeds        - 1 tspn

3. mustard seeds     -  1 tspn

4. curry leaves     -  5

5. garlic pods      - 2

PROCEDURE:

1. Take a pan, heat it and add oil.

2. Now add tempering ingredients.

3. Just crush the cardamon and cloves in your pestle.

4. Add it to oil.

5.After a minute, add chopped onions, green chillies, salt and turmeric powder.

6.Fry till onions turn golden brown.

7.Now add chicken, put lid and cook till the chicken gets cooked.

8. Now add beaten curd and keep on stirring continuosly for 5 mins.

IF YOU DO NOT STIR IT CONTINUOSLY, THE CURD WILL B BROKEN AND THE TASTE GETS SPOILED.

9. Now add red chilli powder and mix it well.

10. Check salt and Let it cook for 2 minutes.

11. Now add chopped mint leaves and mix well.

12. After a minute, switch off the stove, garnish and serve hot.

13. I served it with simple veg pulav

PRAWN CURRY

PRAWN CURRY

 I love sea food.....

This is a simple curry with a little tamarind paste..... which makes it sour and tasty.... mmmmmm....

INGREDIENTS:

1. Prawns        -   1 kilo

2. ulli              -    6 tbspn.

3.  green chillies  -  5 (make slits)

4. tomatoes         - 1 big

5. tamarind        -  lemon sized

6. red chilli pwdr  - 2 tspn.

7.  turmeric pwdr   - 1/2 tspn.

8. salt to taste.

for Tempering:

1. Dry Red chillies    - 3

2. mustar seeds         - 1tspn.

3. cumin seeds         - 1 tspn.

4. curry leaves        - 4

5. garlic pods          - 2 big

Preparing Prawns:

1. clean the prawns and take out the black vein on it.

2.Wash them with a pinch of turmeric powder.

3. Now heat a pan, add a tspn of oil and add these washed prawns.

4. let it cook for 10 mins.

5. Now switch off the stove and keep them aside.

NOTE: Take care that prawns dont stick to the bottom. add some water/oil to prevent it.

PROCEDURE:

1. Take a pan and heat it.

2. Add oil. Once its hot, add dry red chillies , garlic pods.

3. once they start sizzling, add cumin and mustard seeds.

4. now add curry leaves and turmeric powder.

5. Now add ulli paste , green chillies and fry till the paste loses oil.

6. Now add half cooked prawns.

7. After frying for 2 mins, add red chilli powder add chopped tomatoes.

8. Once the tomatoes are cooked, add tamarind juice and cook well.

9. Put a lid and cook till it the oil comes up...

10. now check the seasoning.add more water , if u want

11. Serve hot with rice.

Sending this to Seafood event at

                                                                SEAFOOD EVENT