Prawns Green Pulao

This is a quick, simple yet tasty recipe. A perfect dish if you have lot of guests coming over and need an extensive menu.

Ingredients :

Prawns (cleaned and deveined) - 250 grms

Rice - 3 Cups, soaked for 10/15 mins

Water - 3 cups (if you are using basmati rice use 1:1 water)

1 Medium Onion - finely chopped

1 Medium Tomato - finely chopped

Ginger and Garlic paste - 2 tspn

Whole garam masala - 5/6 Cloves, 2/3 black cardamom pods, 12/15 whole black paper corns,  1 tspn jeera

For Green Masala - half bunch of fresh coriander (cleaned and washed), 2/3 green chillies (you can vary the quantity of chillies, as per your taste), little water

Salt - to taste

Oil - 3 tbspn

Recipe :


First make the green masala and keep it ready. Make fine paste of fresh coriander and chillies with a little salt and a little water.

First put oil in the pressure cooker. Once the oil is hot, add whole garam masala to it. After this, add chopped onion and saute it till the onion turns pink. After this add the chopped tomato and the green masala and let it cook for 2 mins. Now add prawns and rice together. Give this mixture a good stir and let it cook for 2 mins. Now add water to rice and prawns and let it boil for another 3 mins. Once water is boiling you can cover the cooker with a lid. Turn the flame to sim. Let the pulao cook in cooker on low flame (or on sim) for 12/15 mins. Serve hot :).

Aam Panha / Kacche Kairika Panha

A raw mango or kachhi kairi is full of A,C and B6 Vitamins. It is also rich in antioxidants. I get nostalgic whenever I have this panha. This fresh and homemade panha is anytime better than any ready-made drinks, which has lots of artificial flavors and colors.

Ingredients :

1 cup raw mango (cut into pieces)

2 cups sugar (you can also put sugarfree as substitute)

5/6 strands of saffron

Salt to taste

6 glasses of Water (around 1.5 Liters)

Recipe:

Blend cut raw mango pieces in the mixer with little water. The consistency should be like a pulp. Put this pulp in a bowl and add sugar and water to it. Stir the mixture till the sugar dissolves. Now strain this mixture with a strainer, make sure that only the juice is coming out of the strainer and not the pulp. Once the juice is collected, add saffron to it. Keep the juice in the fridge for cooling. Serve it cool.
You can store this for 3 to 4 days.

Note: You can add a pinch of cardamom powder to the panha, if you like the taste of it.