Featured Recipe
Ingredients:
500g basmati rice
300g prawns
75g onions, chopped
1/2 tsp chili powder
5g cardamoms
1 tsp ginger-garlic paste
1 bunch mint leaves
2 bunches cilantro leaves
2 cups coconut milk
100g tomatoes, chopped
25g green chilies, chopped
1 bunch curry leaves
1/2 tsp garam masala
1 lemon
50g oil
1 tsp turmeric
Salt to taste |
Prawns Pulao
A spicy and tasty Indian rice dish made with
prawns, tomatoes, coconut milk, green chilies and spices |
Method:
In a vessel, mix coconut milk with mint leaves, cardamom
powder, 4 green chilies, turmeric, washed rice, salt and boil on medium heat until 3/4
rice is cooked.
In a separate pan, heat oil and fry the prawns for few
minutes. Then add salt, turmeric, chopped onions, green chilies and tomatoes,
ginger-garlic paste, chili powder and stir well.
Cook until the prawns are well cooked. Now add chopped curry
leaves, cilantro, garam masala and this mixture to the rice. Mix well and cook for another
10 minutes on steam.
Sprinkle the lemon juice and serve hot.
|
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Tip of the week
Cooking:
If pizza sauce (or gravies) has become very thin, thicken by adding 2
slices of day old bread, run in a mixer to make very fine crumbs. Using too much corn
flour may make the sauce paste tasty.
Health:
To avoid food borne illness, follow safe food handling rules. Never eat
uncooked meat, fish, poultry or eggs. Never eat leftovers that have been sitting at room
temperature for more than one hour, and wash your hands thoroughly before preparing food,
after using the restroom and before eating.
Cookery term
Straining:
Separating liquids from solids by passing them through a sieve
or through muslin. |