Shrimp Biryani | Prawns Biryani recipe | Chemmeen Biryani

Shrimp/Prawns Biryani !!  Even though I'm not a big fan of Shrimp, but this biryani taste heaven and the best part is, it takes very less time to make unlike meat. If you are going to prepare this for first time the chances of failure is minimal unlike other biryani.

Try this yummilicious recipe !!Visually it may find very time consuming and difficult with so many steps but trust me it's one of the simplest biryani.

Ingredients:

For Rice:

2 cups Basmati rice
4 cups water
2-3 cloves
2-3 cardamom pods
1 bay leaf
1/4 tsp shahi jeera
salt 
oil

For Marinating Prawns:

200-300 grms Prawns /Shrimp (deshelled and devined )
1/2 tsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Red chilly powder
1/4 tsp Garam masala
1/2 tsp ginger and garlic paste
Salt

For Prawn Masala:

1 tsp Red chilli powder
1/4 tsp Garam masala
1/2 tsp Coriander powder
11/2 tsp Biryani masala
2-3 Green chillies ( slit)
1 tblsp Yogurt/ Curd
fried onions
Mint and Coriander finely chopped
Oil
salt

For garnishing:

Fried onions
Mint and Coriander leaves
1tblsp Warm Milk
2-3 strand Saffron

Method:

• First wash and clean the prawns and marinate it with coriander powder, turmeric powder, red chilli powder, garam masala, ginger and garlic paste and salt. Keep it aside for half an hour.
• Wash and soak the rice for 30-40 mins.
• Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.
• Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.
• Once it's 80-85% cooked, drain out the water and keep it aside.
• In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one and fry for 1-2 minutes, fry from both sides until half cooked ( do not over cook the shrimp)
• Meanwhile mix saffron strand in warm milk and keep it aside.
• Next lower the flame and add all the ingredients mentioned in Prawns masala.
• Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.
• Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala ( a pinch)
• Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of maida or wheat flour, the same way you do it for chapati and seal the edges and place a lid.
• Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

Pictorial:

Wash and clean the prawns and add all the above mentioned ingredients for marinating and keep it aside for half an hour.

Wash and soak the rice for 30-40 mins.Take a deep pan, add water, salt, 1/4 tsp of oil, bay leaf, cloves, cardamom and shahi jeera.

Once the water starts boiling add the drained rice and cook till it's 80-85% cooked.Once it's cooked, drain out the water completely and keep it aside.

In a Heavy pot add 3-4 tblsp oil, add the marinated shrimp pieces one by one for 1-2 minutes and fry from both sides until half cooked ( do not over cook the shrimp)

                  Meanwhile mix saffron strand in warm milk and keep it aside.

Next lower the flame and add red chilli powder, coriander powder, garam masala, biryani masala, mint and coriander leaves, fried onions and yogurt.

Mix everything together and cook for 1-2 minutes.Check for salt and spiciness, adjust as per your taste.

Lower the flame and layer the rice on top of the shrimp and sprinkle some fried onions, mint and coriander leaves, little ghee, saffron milk and garam masala (a pinch)

Close with tight fitting lid, there should not be even the slightest opening. You can even cover the pot with aluminium foil and then place the lid over or else make a dough out of all purpose or wheat flour, the same way you do it for chapati and seal the edges and place a lid.

Cook on high to medium flame for 5 minutes and then lower the flame and cook for 15-20 minutes.

                                                          Serve it with raita or salad.

Notes:

1. Be careful while adding salt as it's added in each step.

Creamy Mango Avocado smoothie

Avocado and Mango these little fruits are so versatile, In summer with mangoes all around so thought of making some smoothie. Well if you ever wondered your smoothies were creamy before, probably you never had them with avocado- they are So creamy!! Mango takes it to the another level.

This smoothie is very easy to make, simply throw everything into the blender and slurp it cold, specially during summer.

Ingredients:

1 ripe Avocado
1-2 cups Mango
1/2 cup Chilled Milk or water
2-3 Dates for sweetener (optional)

Method:

In a blender add peeled, pitted and chopped avocado, mango and dates. To that add chilled milk or water blend until smooth and enjoy creamy smoothie.


Notes:

1. Sweetener is optional, can even use honey instead of dates.
2. Milk or Water quantity can be adjusted as per your consistency.

One Pot Meal-Chicken Rice

 On days, when you feel tired and drained with no energy to slog in the kitchen nor do you feel like going out, yet you want a healthy meal without much effort - One Pot meal, no fuss easy to make.

 Chicken and Rice makes a great combo. You can make this dish by substituting rice with any other grain and water with any stock. As this dish is made in single pot and rice simmers with chicken and other spices this produce a flavorful dish. Healthy and tasty all together, with less effort in no time.

Ingredients:

boneless chicken, cut into bite size
1 cup rice and dal ( dal is optional)
1/2 cup onion chopped
1/4 cup tomato chopped
1-2 garlic chopped
1/4 tsp cumin seeds
pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp chicken masala
1/4 tsp garam masala
salt to taste
oil/ ghee
water

Method:

• Wash the rice and dal, keep it aside.
• Cut the chicken into bite size and wash them nicely. Keep it aside.
• In a pan or pressure cooker, add some oil/ ghee and cumin seeds and asafoetida, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process. You can even add chopped vegetables.
• Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.
• After 1-2 minutes add the chicken pieces and mix everything.
• Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water. 
• If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.
• Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Pictorial:

 Cut the chicken into bite size and wash them nicely. Keep it aside.

In a pan or pressure cooker, add some oil/ ghee and cumin seeds, after cumin seeds sizzles add the finely chopped onion and garlic and saute for few minutes. Add salt to speed up the process

Next add chopped tomatoes and saute for few seconds and then add in the dry spices like turmeric powder, red chilli powder, coriander powder, chicken masala and garam masala.

                      After 1-2 minutes add the chicken pieces and mix everything.

Since I was preparing it for my toddler, I have added moong dal, you can add or skip this dal.
I have washed the dal and rice in water.

Next add the washed rice and dal and give everything a last mix and add the water 1:2 of rice and water.
If using pressure cooker, cook for 3 whistle or if using pan, cook until the rice and chicken are both cooked. Allow the pressure to settle down on its own of the cooker.

Lastly, garnish it with some finely chopped coriander leaves. Serve hot.

Notes:

1. Vegetables can also be used in this dish.
2. Dal used is optional, taste better with dal. 

Aloo Methi recipe ( Potatoes with fenugreek leaves)

Easy recipe for beginners and bachelors!! This recipe is very simple for everyday meal, goes well with rice or can also make paratha or sandwich, all we have to do is lightly mash the potatoes before stuffing them.

Ingredients:

1 cup potato/aloo cubed
1 cup fenugreek/ methi leaves chopped
3 garlic cloves chopped
1/4 cup onions chopped
1/4 cup tomatoes chopped
1/4 tsp cumin seeds
1/4 tsp garam masala (optional)
1-2 pinch of turmeric powder
salt to taste
oil

Method:

• Pluck and clean methi leaves in running water or until all mud or residue gets off.
• Wash and peel potatoes and cube them. Soak them in water to prevent discoloration.
• Heat oil in a pan, add cumin seeds and garlic and saute for seconds or until it begins to smell good.
• Add chopped onion and turmeric powder, again saute for 1 minute
• Next add the potatoes and salt and mix well and cover the pan with a lid and cook until potatoes are well cooked. You can also use pressure cooked potatoes to quicken the entire process.
• Once potatoes are cooked, add the chopped tomatoes and stir well.
• Add finely chopped methi leaves and saute until the leaves sag off. Do not over cook to prevent the nutrition loss. If you want can sprinkle some garam masala (optional)
• Serve with rice or chapati.

Pictorial:

                  Heat oil in a pan, add cumin seeds and garlic and saute for seconds.

               Add chopped onion and turmeric powder, again saute for 1 minute

Next add the potatoes and salt and mix well and cover the pan with a lid and cook until potatoes are well cooked, keep stirring in between.You can also use pressure cooked potatoes to quicken the entire process.

                 Once potatoes are cooked, add the chopped tomatoes and stir well.

Add finely chopped methi leaves and saute until the leaves sag off. Do not over cook to prevent the nutrition loss. If you want can sprinkle some garam masala (optional)
Serve with rice or chapati.

Strawberry banana smoothie recipe

Smoothies or Milkshakes are the great treat on a hot summer day. Heavenly in taste and easy to make.
If your strawberries are not very sweet, you might need to add little sweetener like honey, maple syrup or even fresh dates added to the blender works great. It's thick and creamy and comes together in 5 minutes.

Sip it through a straw or eat it with a spoon, either way it taste great.

Ingredients:

1 cup strawberries
1 ripe banana
1/4 cup milk
Honey (optional for extra sweetener)

Method:

• Wash the strawberries and cut off the stems.
• In a blender, add strawberries, banana and milk and blend until thick and creamy.
• Taste test and if needed add the sweetener of your choice.
• Pour out into serving glasses and slurp immediately :)
• Garnish with some seeds of your choice.

mango coriander chutney

This chutney is little sweet, tangy and spicy at the same time, one chutney and many uses. Can have this chutney as a dip or apply them on your toast or even goes well with rice with some side curries. Chutneys can be either wet or dry to coarse to fine texture. They are made into so many variations.

Ingredients:

2 cups coriander leaves/ dhaniya
1 cup mint leaves/ pudina
1 small mango
2-3 green chillies
1 garlic clove
pinch of asafoetida
salt to taste
water

Method:

•  Wash and chop coriander, mint leaves, green chillies and mango.
• In a grinder grind everything together and make to a coarse to fine paste as per your choice. Add water as needed.
• Take it in a bowl and add salt.
• It stays good in fridge for a week.

Mirchi bhaji | Jalapeno fritters | Jalapeno rings recipe

Jalapeno is similar to large green pepper. This jalapeno rings are spicy from inside and crispy from outside. This batter coated pepper fritters makes a perfect snack along with mint or coriander chutney - spicy pepper with cool mint, served with a cup of hot chai, It's the next best thing to have as a snack. If you would like to make the peppers less spicy, remove the seeds or cut them and wash them in water.

Ingredients:

5-6 Jalapeno ( washed and pat dried)
1 cup chick pea flour / besan
1/4 teaspoon red chilli powder (optional)
1/4 teaspoon turmeric powder
pinch of asafoetida
salt to taste
water
oil for frying

Method:

• Wash and pat dry the Jalapenos.
• Cut the ends and slice them into rings.
• In a mixing bowl add chick pea flour, asafoetida, red chilli powder, turmeric powder and salt. Mix well.
• Add little water at a time and make it into a semi thick consistency, do not add too much of water or else batter wont coat well on peppers.
• Next heat an oil, then dip the Jalapeno into the batter to coat completely and then slowly place it into the hot oil.
• Fry till the fritters turn golden brown in color from both side. Repeat the same with rest of the peppers and drain on paper towels.
• Serve with chutney of your choice.

Pictorial:

                                                         Wash and pat dry the Jalapenos

                                           Cut the ends and slice them into rings.

In a mixing bowl add chick pea flour, asafoetida, red chilli powder, turmeric powder and salt. Mix well.

Add little water at a time and make it into a semi thick consistency, do not add too much of water or else batter wont coat well on peppers.

Next heat an oil, then dip the Jalapeno into the batter to coat completely and then slowly place it into the hot oil.

Fry till the fritters turn golden brown in color from both side. Repeat the same with rest of the peppers and drain on paper towels.

                                                        Serve with chutney of your choice.

Mango Oats Smoothie recipe

Is your kid a picky or slow eater?? Then try this smoothie !! Can also called as drinking breakfast or snack.I have had this smoothie two days in a row and trust me nothing boring about this. Healthy and super delicious and very easy to make specially when you are in a hurry and need some nourishment. This is naturally sweetened. Can have this as a smoothie or as a smoothie bowl, just top some of your favorite fruits and nuts and tad-ha healthy breakfast or snack is all ready.

 This Smoothie is packed with nutrition as mango has an antioxidant compound, in addition to that oats help reduce LDL, good for heart, stabilizes sugar,and has soluble fiber.

Ingredients:

1/2 cups mango (peeled and diced)
1/2 cup oats
1/4 cup milk/greek yogurt
honey (optional)
nuts or seeds ( optional)

Method:

• I prefer to cook my oats before making smoothie, but you can also add the oats powder or soak the oats in water for overnight or for 6-7 hours.
• If cooking the oats, refer the instructions given on the package. ( I am using the quick cooking oats but roller oats can also be used)
• In a blender or smoothie maker, add mango cubes, oats, milk and ice cubes.
• Can adjust the thickness by adding more or less milk.
• Pour in a serving glass or bowl, top some chopped nuts, fruits or seeds.
• Have this healthy smoothie. 

 Notes:

1. You can add sweetener of your choice like honey or sugar.

Mutton soup recipe | Meat broth recipe

This recipe comes from a very good friend. He made this delicious, mouthwatering soup when his family visited us and trust me that was so tasty, I was craving for more and ended up preparing by myself within few days. Healthy as well as simple dish with an attractive flavor and aroma of cooked mutton. Mutton pieces are boiled with seasoning and cooked until garvy reduces to half. Highly nutritious, it is an inexpensive protein source, secret to a great soup is a simmering stock pot filled with bones. This is great to have during wintry days or down with flu and specially for kids and expecting mom's.

Ingredients:

250 grams Mutton pieces
1 cup onion and tomato
1/4 tsp garlic chopped
1 tsp ginger chopped
small cinnamon
1 star anise
1/4 tsp turmeric powder
11/2 tsp coriander powder
1 tsp red chilli powder
1/4 tsp pepper powder
generous amount of kasuri methi
1 tsp lemon juice
lemon zest
salt
water

Method:

• First wash and clean the mutton pieces ( with bones) in a cold running water several times.
• Coat the pieces with dry spices turmeric powder, coriander powder and red chilli powder and keep it aside.
• Meanwhile in a pressure cooker add whole spices and chopped onion, tomato, ginger and garlic. Saute for few seconds on low flame.
• Then add the mutton pieces coated with spices into the pressure cooker and mix well.
• Then add desired amount of water and salt. Pressure cook for 4-5 whistle or until the meat is tender.
• When the whistle settles down open the lid and switch on the flame once again on low and add dry fenugreek leaves/kasuri methi, pepper powder and lemon zest and bring it to a boil.
• Add finely chopped cilantro and some lemon juice (optional). 
• Serve hot. Goes well with steamed rice, bread stick. 

Pictorial

First wash and clean the mutton pieces ( with bones) in a cold running water several times.

                                           Coat the pieces with dry spices and keep it aside.

Meanwhile in a pressure cooker add whole spices and chopped onion, tomato, ginger and garlic. Saute for few seconds on low flame.

                                         Then add the mutton pieces and mix well.

            Then add desired amount of water and salt. Pressure cooker for 4-5 whistle.

When the whistle settles down open the lid and switch on the flame once again on low and add dry fenugreek leaves/kasuri methi, pepper powder and lemon zest and bring it to a boil.

           Add finely chopped cilantro and some lemon juice (optional). Serve hot.

Notes:

1. For soup bones should be more than flesh.
2. Mutton pieces should be nicely cooked.
3. Spices can be adjusted according to taste.