Cook Time :20 Min | Servings : 2 Persons
Lot of us love potato cooked in different forms. But potato as such is loaded with carbs, while you enjoy aloo try adding fenugreek and get some nutrition. This one goes well with Chapathi/ Roti.
Potato / Urulaikilangu
Kari Ayam / Malaysian Curry Chicken
Cook Time :25 Min | Servings : 2 persons
When I went to meet my friend in Chicago, we had been to Penang Restaurant for dinner. I never have been to any Malaysian restaurant before but N does many times, since his parents lived in Malaysia for quite a long time.
They all suggested me Roti Canai with the Chicken curry. I very much fell in love with those after having them. Hence I added it to my priority recipes list to prepare at home. The roti canai tasted much like our Ceylon parota but very thin and the chicken curry is different from what we cook. It’s not too much loaded with spicy aroma though it had all the spices we use. I noticed they add coconut milk instead of ground coconut and also the curry gets rich yellow color coz of lot of turmeric.
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Ghee Lentil Rice / Nei Paruppu Sadam
Cook Time : 35 Min | Servings : 2 Persons
This is a simplified version of bisibelabath. Hang on, I didn’t mean the authentic one, it’s my version. When you feel lazy to cook, this would be an easier recipe with a quick cook time. Of course, dhal with ghee tastes heavenly and you can add any vegetables of your taste. Though it is sort of an instance recipe, it vanishes from the plate pretty fast.
Dry Aloo Gobi Fry / Potato Cauliflower Fry
Cook Time : 30 Min | Servings : 2 Persons
Most of the people likes potato cooked in any form. This dry curry best matches with Chapathi and packed for lunch boxes.
Prawn Biryani / Shrimp Biryani
An easy Eral Biryani from Tamilnadu !!
Prawn Biryani / Shrimp Biryani
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Fresh or Frozen Shrimp ( Medium Sized ) – 15 no
- Basmati Rice/ Jeera Samba Rice – 1 1/2 cup
- Oil – 2 tsp
- Bay Leaves – 3 no
- Cloves – 2 no
- Cinnamon – 1 inch
- Cardamom – 2 no
- Star Anise – 1 no
- Onion – 1 ( Medium )
- Ginger Garlic Paste – 1 tsp
- Tomatoes – 2 no
- Green Chili – 4 no
- Turmeric – 1/4 tsp
- Biriyani Masala Powder – 1 tsp ( optional )
- Coriander leaves – 3 tbsp
- Mint leaves – 3 tbsp
- Ghee – 1 tsp ( optional )
- Cashew – 5 no ( optional )
- Salt – to taste
- Water – 3 cup
- Yogurt – 3 tsp
- Coconut Milk – 1 cup ( optional )
Instructions
PREP:
- Soak rice for 30 min, wash it thoroughly and drain the water. Clean the shrimp, remove tails, head and devein, wash thoroughly. Chop Onion, tomato, coriander leaves and mint leaves. Slit open green chili. Grind ginger and garlic paste.
COOKING:
- In a pressure cooker add oil. When hot, add Bay Leaves, cloves, cinnamon, cardamom and star anise. Add the chopped Onion immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic pate. Fry this till raw smell leaves, approximately 3 min in medium flame. Stir often to avoid the burn. Add the green chili, mint & coriander leaves and fry for 1 min. Add chopped tomatoes and cook till it becomes gravy.
- Add the Shrimp and fry for until it’s cooked in the oil. Water released from the shrimp is good enough to cook it. Add the turmeric, biryani masala powder, yogurt, coconut milk and water. Add the rice and mix well for 2 min in Medium flame. Check for salt. Add ghee and mix well.
- Close the cooker lid and pressure cook for 2 whistles and reduce the flame to the lowest setting and allow it to stay for 30 min. Garnish with extra coriander leaves and add cashew nuts.
Notes
Add other spices like nutmeg, rose petals to get extra flavor.[br]Over cook the shrimp would turn it rubbery.[br]Simmer the flame at the end to make the fluffy biryani.
Poori Masala / Poori & Urulaikilangu Masala
Any one from Tamilnadu can tell us how famous poori and potato masalas are at our places. Many of the parties will have it for sure. I love them a lot, when I see the puffed up poori I will be tempted to eat 2 more than usual.
