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Biryanis are a regular affair now a days in most of the households. Variations of recipes are vast indeed. In my blog I have already shared a simple recipe of homemade Biryani, malai chicken Biryani, Mutton Dum Biryani and many more. Today I will share my prawn Biryani recipe with you all. This prawn biryani can be served as a one-pot meal or can be accompanied with Chicken rezala, chicken chaap, mutton kosha!

I use small prawns to make prawn Biryani. It’s a one-pot meal. To make our meals more filling and healthy, I do add generous amount of vegetables like potatoes, French beans, carrots. Also this time, I added boiled egg. Unlike all my biryani recipes, where I add potatoes cut into halves, here, I cut them into small cubes. Also instead of putting whole boiled eggs, I have cut the boiled eggs into halves and then cooked. Let’s check my recipe of simple prawn biryani in detail

Time required to make prawn biryani: 1 hour

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Ingredients to make prawn biryani:

  • 30 prawns (small sized)
  • 2 cups long grained rice
  • 1 potato – cut into cubes
  • 1 carrot : chopped into small pieces
  • 6 – 7 green beans : sliced
  • 1 tomato – chopped
  • 1 tbsp curd
  • Biryani spice (4 tsp) – powdered nutmeg, mace, star anise, black pepper, black and green cardamom, cinnamon, cloves, black pepper
  • Whole spices – 1/6 nutmeg, 2 mace, 6 – 7 peppercorns, 1 black cardamom, 2 green cardamom, 1 cinnamon, 3 – 5 cloves
  • 2 Bay leaves
  • 4 red dry chillies
  • Grated 1 inch ginger, 15 cloves garlic
  • salt
  • 3 tbsp kewra water ( screw pine water )
  • 2 onions – cut into thin rings
  • Refined oil
  • 2 boiled eggs : cut into halves

To check more mouth watering recipes of chicken, please click here

To check more mouth watering recipes of mutton, please click here

To check more mouth watering recipes of Bengali cuisine, please click here

To check more mouth watering recipes of rice, please click here

To check more mouth watering recipes of paneer/soy/mushroom, please click here

Prawn biryani recipe:

  • Marinate prawns with 2 tsp biryani powder, salt, curd for about 30 minutes
  • Soak rice in water for about 30 minutes. Drain away water. Keep aside
  • Add little salt, the whole spices mentioned, bay leaves to water. Bring the pot of water to boil
  • Add rice. Boil for some time till  rice is 90 % cooked. Drain off water and keep rice aside
  • Heat enough refined oil in a wok. Fry potatoes, carrot till golden. Keep them aside
  • Fry the French beans and keep them aside
  • In the same oil, deep fry onion rings till brown in colour. Keep aside
  • In the same oil, add red dry chilli, ginger garlic and saute
  • Add the marinated prawns and stir fry
  • Add tomatoes and stir fry
  • Add the marinade and stir fry
  • Cook till oil starts to separate and prawns are cooked
  • Now, to put the biryani in Dum,  take a heavy bottom pot
  • Put the boiled eggs, prawns, fried potatoes, carrots and beans in the bottom of the pot
  • Add rice on top, gravy of prawn, brown onions, 2 tsp biryani masala and kewra water
  • Cover with a tight lid and put the pot in slow flame for about 15 – 20 minutes. Switch off flame and keep the vessel at rest for 10 more minutes
  • Remove lid and enjoy the aroma of fresh cooked prawn biryani. It’s yum!

You can shop your cooking needs from the links below!


Recipes that you may find interesting….

Chicken chaap recipe – a must with chicken biryani!

Kolhapuri chicken recipe

Kashmiri Rogan josh | Rogan gosht

Bhetki paturi | Barramundi fish wrapped in banana leaf

The post A simple prawn biryani recipe appeared first on India's Global Kitchen.

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Today’s recipe is Amritsari chole | Black spicy chickpea curry. It’s a chickpea or chole recipe that’s signature is its black color or dark hue. It can be served with steamed rice or puri. Chickpeas to mention, are a wonderful source of protein. It contains a lot of vitamins and minerals.Its good for bone health, diabetes, controlling blood pressure, cancer prevention.


I have made this Amritsari chole | Black spicy chickpea curry with chickpeas of small size (pundits chole). I soaked it in water for 12 hours and also added baking soda. Hence the chickpeas are soft and easily mash-able. Also black tea or tea liquor is to be used to get the typical black color. Anardana powder is also added to impart a typical sour taste to the chole. In absence of anar powder, you can put amchoor or dry mango powder. It’s all cooked in pressure cooker as well

Time required to cook Amritsari chole | Black spicy chickpea curry: 45 minutes

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Serves 6 – 8 people

Ingredients required to make Amritsari chole | Black spicy chickpea curry:

  • 2 cups of kabuli chana or chickpea
  • 2 onions – paste
  • 2 tomatoes – pureed
  • 16 cloves of garlic – 1 inch ginger : paste
  • 3 green cardamom, 2 cinnamon sticks, 5 – 7 cloves
  • Powdered spices mixture : 1 tsp garam masala powder, 1.5 tsp cumin powder, 1 tsp coriander powder, 2 tsp anardana powder, 1 tsp red chilli powder
  • Salt to taste
  • Mustard oil or refined vegetable oil  or ghee
  • Kasuri methi or Powdered dry fenugreek leaves
  • 1/2 tsp turmeric powder
  • 1/2 tsp baking powder
  • 1 cup black tea
  • 6 – 7 green chillies – slitted
  • Pinch of asafetida or hing

To find interesting Dal / Lentil recipes, please click here.

Amritsari chole | Black spicy chickpea curry recipe:

  • Soak chickpeas or kabuli chana in water for 12 hours. Drain water
  • In a pressure cooker, put chickpeas, water, turmeric powder, salt, baking powder and tea. Also add cinnamon, cardamom and clove. Close lid and pressure cooker on medium flame for 7 whistles or till the chickpeas are soft and mashable. Let steam settle on its own and then open the lid of the cooker
  • Heat oil in a pan. Add onion and saute till the colour changes to brown
  • Add ginger garlic paste and saute
  • Add tomato puree and salt. Cook till oil starts to separate
  • Add the Powdered spices and saute
  • In the pressure cooker, also mash the chickpea a little with the back of a laddle
  • Into the pressure cooker add the masala, green chillies  and simmer for about 10 minutes or till the consistency is as desired
  • Now add Kasuri methi on top and simmer for 2 more minutes
  • Add hing and stir

Your Amritsari chole | Black spicy chickpea curry is ready to serve!

Recipes from the blog

Dal makhani | Red kidney beans and black lentil curry

Butter Chicken | Murgh Makhani Recipe

Peshawari Paneer – A creamy delight with cottage cheese !

Potol mishti recipe

Malai chicken tangri kabab | Cream chicken tangri kebab

Egg makhani | Egg Butter masala

Easy Paneer makhani – Cottage cheese recipe

Shukto | Bitter mixed vegetable curry

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The post Amritsari chole | Black spicy chickpea curry appeared first on India's Global Kitchen.

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I often bake cakes for my family. It really needs no special occasion. I baked this Butterscotch milk cake with walnut and almond for my daughter’s tiffin box yesterday. It came out light, fluffy and tasty. Let’s check the recipe. You can also check my other cake recipes in the blog like carrot and coconut cake, nutty chocolate cake with chocolate frosting. To check my other recipes of baked dishes, please click here.

Time required to bake the Butterscotch milk cake with walnut and almond: 35 minutes

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Ingredients required to bake Butterscotch milk cake with walnut and almond:

  • 3 cups all purpose flours or maida
  • 3 tsp baking powder
  • 2 tsp butterscotch essence
  • 6 eggs
  • 1.5 cups sugar (crystals)
  • 125 gms salted butter
  • A cup of broken walnuts, almonds
  • 3/4 cup milk

Butterscotch milk cake with walnut and almond recipe:

  • First of all bring all the ingredients to normal room temperature. Then start off with the processing part
  • Now in a bowl, break all the 6 eggs. Beat them well until fluffy
  • In a mixing bowl, add butter and powdered sugar. Beat the mixture very well
  • In the mixing bowl, through a sieve, pour in flour, baking powder
  • Add the Butterscotch flavour to the mixture
  • Now pour beaten eggs part by part slowly into the mixture and beat well to give the batter a consistency which is ribbon like when having a free fall
  • Add  the warm milk finally into the mixture and beat the batter well
  • Now, get your baking tray. Line it up with butter paper or grease the bottom and sides of the tray with butter or oil
  • Pour the batter. On the top spread broken nuts. Insert the baking tray into a preheated oven
  • Bake at 170  ° Celsius for 35 minutes
  • Insert a fork into the cake and check if it comes out clean. If it does it means your Butterscotch milk cake is perfectly baked
  • Take the cake out and cool it on a rack for 15 minutes
  • Cut the cake and enjoy the fluffiness of the piece!
Some recipes from the blog:

Baked Cottage Cheese With Jaggery | Baked Gurer Sondesh

Pizza pockets Recipe

Home made pot of baked pasta !

Malai chicken tangri kabab | Cream chicken tangri kebab

Grilled Chicken Skewer

Kashmiri Mutanjan Recipe

Posto Paneer momo recipe

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The post Butterscotch milk cake with walnut and almond appeared first on India's Global Kitchen.

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After a long wait I finally tried my hands on this bengali delicacy called Basanti Pulao. Basanti Pulao is a very common part in a typical bengali celebration like rice ceremony, marriage parties or birthday parties. In some households it’s a regular Sunday lunch affair along with mutton kosha, chicken kosha, butter chicken, paneer makhani, egg makhni and other rich gravy items!

I cooked Basanti Pulao today and served it with kadai paneer though. Today being Saturday, it’s a vegetarian day for most of us. Basanti Pulao is originally made with gobindobhog rice a small grained aromatic delicate rice. But I made it with pulao rice which tasted equally good. But the aroma of the gobindobhog rice was surely a miss in this case though! Basanti Pulao is a sweet in taste pulao,  unlike other savoury pulaos like corn and peas pulaos, chicken pulaos etc. The speciality of this Basanti Pulao also lies in the fact that it’s yellow (hence the name Basanti) in colour. The yellow colour is attributed by turmeric powder. I use kesar or saffron along with it though.

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Time required to cook Basanti Pulao for 3 people: 20 minutes

To check more mouth watering recipes of chicken, please click here

To check more mouth watering recipes of mutton, please click here

To check more mouth watering recipes of Bengali cuisine, please click here

To check more mouth watering recipes of rice, please click here

To check more mouth watering recipes of paneer/soy/mushroom, please click here

Ingredients required to make Basanti Pulao:

  • 2 cups of pulao rice ( gobindobhog rice is though the first choice )
  • 1  tbsp refined vegetable oil
  • 1 cup of whole  cashew nuts
  • 1/2 cup of raisins – soaked in water
  • Salt to taste
  • Sugar – 1/3 – 1/2  cup or as per your taste
  • Whole spices – 1 bay leaf, 3 green cardamoms, 2 cinnamon sticks, 4 – 5 cloves, 5 – 7 black peppercorns
  • 3/4 tsp turmeric powder
  • 10 strands of saffron soaked in 1 cup of hot water
  • 1 tbsp ghee or clarified butter

I use Sundrop heart for my cooking needs (To see the product you may click here). Sundrop heart is enriched with the goodness of oryzanol and is made up of 80% Rice bran oil and 20% refined sunflower oil and is marked as a low absorb healthy choice for oil

Basanti Pulao recipe:

  • Soak rice in water for 30 minutes. Drain off water and let it dry
  • Heat oil in a rice pot. Add whole spices and let the aroma be released
  • Add rice, turmeric powder and stir for sometime
  • Add little salt, cashew nuts, raisins. Stir
  • Add a cup of saffron water. Add 3 cups of water more. Add sugar. Let it cook now until rice is cooked
  • Switch off flame. Cover and rest it for sometime
  • Add a dollop of ghee on top!

Basanti Pulao is ready to serve!


Recipes that you may like….

Chicken Pulao – A one pot meal solution!

Mutton dum biryani

Egg makhani | Egg Butter masala

Mixed Tomato Chutney with Mango Candies, Dates and Raisins !!

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Disclaimer: This post contains affiliated links of products

The post Bengal’s Basanti Pulao – a sweet yellow aromatic pulao appeared first on India's Global Kitchen.

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Now that it’s rainy season here in Kolkata, you can see Centella asiatica or Thankuni pata in abundance across fields. What’s this thankuni pata by the way? Well it’s  a medicinal herb that grows in wet lands. It’s used in the treatment of bacterial infections, cholera, Urinary tract disease,  tuberculosis, and is also recommended for lactation. In a few cases though, adverse effect may include drowsiness and nausea. Focusing on its medicinal properties, I made Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters. I served it with dal and truly it was awesome.  You can serve this beneficial herb in platter with this recipe. Check it out!



 

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Ingredients to make 6 Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters:

  • 2 bunches of thankuni pata (small bunches)
  • 2 – 3″green chillies – chopped
  • 1 onion – sliced thinly
  • Salt to taste
  • Pinch of turmeric powder
  • Pinch of red chilli powder
  • 1 tsp Nigella seeds
  • 3 tbsp besan or gram flour or as required
  • Refined vegetable oil or mustard oil ( I prefer cooking it in mustard oil  )

To check a few bengali recipes, please click here

To check a few sweet dishes/dessert recipes, please click here

Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters recipe:

  • Wash the Centella leaf bunches thoroughly in water
  • Soak them in salt water for few minutes. It helps to remove the dirt attached to the leaves
  • Now drain off water and wash again
  • Take the leaves and chop off them
  • In a bowl,  add the chopped thankuni leaves, sliced onion, green chillies, turmeric powder, red chilli powder, salt, nigella seeds, besan.  Add a little water and mix. The besan does the binding job to make the fritters
  • Heat enough oil in a wok for deep frying
  • Add the mixture in small portions (forming balls) into the hot oil.  Fry the fritters in batches so that there’s enough space to turn the fritters in the wok
  • Deep fry them till golden brown on all sides
  • Take them out of the pan and place on kitchen towels so that the extra oil is absorbed

The Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters are ready to serve now!

Previous post:

Egg makhani | Egg Butter masala

Recipes from the blog

Taler bora | Sugar palm balls

Topse fry | Mango fish fry

Potol mishti recipe

Nutty chocolate cake with chocolate frosting

Kashmiri Mutanjan Recipe

The recipe for Mango Ice-cream using a blender

Malpua Recipe with rice flour

Pressure cooked Mutton rezala in 20 minutes

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The post Centella asiatica Fritters | Thankuni pata bora | Gotu kola fritters appeared first on India's Global Kitchen.

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Eggs are the easiest available, best source of protein. It’s recommended to consume an egg a day. Though boiled egg is the best choice, for foodies it’s a big ‘NO’ if served everyday. They need variations….. There’s a few recipe of eggs in my blog like Sour egg curry, Kushka Rice.  But today I am going to share a recipe that’s on the line of butter chicken, paneer makhani I shared with you earlier. The recipe is called  Egg makhani | Egg Butter masala.

In my paneer makhani recipe, I used tomato, cashews for the gravy. But out here I will also be including onions to make it a thick gravy. To mention, Makhani gravy differs from Masala gravy. Makhani actually deploys a lot of ‘makhan’ or butter, also fresh cream at times and the texture of the gravy is quite buttery as well. Whereas in Masala gravy the usage of Masala is harped on. Today’s Egg makhani | Egg Butter masala has quite a smooth textured, creamy gravy hence justifying its name!

Serves 2 – 3 people

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Time required to make Egg makhani | Egg Butter masala: 45 minutes

Ingredients to make Egg makhani | Egg Butter masala:

  • 5 eggs
  • 1 big onion – thinly sliced
  • 1 big tomato – chopped into small pieces
  • A paste of 12 cloves of garlic and 1 inch ginger
  • 1 tsp garam masala powder  (includes cinnamon, cardamom,clove, cumin, coriander)
  • 1 tsp cumin powder
  • 3/4 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp kashmiri mirch
  • 2 – 4 red chillies
  • 1 tsp kasuri methi or dried fenugreek leaves
  • 1 – 2 tbsp butter
  • 2 tbsp refined vegetable oil
  • Salt to taste
  • 1 tbsp fresh cream
  • 12 cashew nuts

Egg makhani | Egg Butter masala Recipe:

  • To begin with, boil the eggs. De-shell them and keep aside
  • Heat 1 tbsp oil in a wok. Add the onion slices. Let them turn soft and pink
  • Add whole dried red chilies, tomatoes and let them turn soft. Oil should start to separate
  • Add whole cashews and let them turn light brown
  • Take out the mixture. Let it cool on its own and then blend in a blender
  • Heat another tablespoon of oil and a tablespoon of butter in the wok
  • Add ginger garlic paste and wait till rawness disappears
  • Add the paste made with onion,tomato, chillies and cashew
  • Add salt to taste, kashmiri chilli, cumin, coriander, turmeric and garam masala powder
  • Stir till oil starts to separate
  • Make slit marks on eggs so that the masala can penetrate into the eggs
  • Add eggs now into the wok and stir to coat masala around eggs now
  • Add 2 – 3 cups of water as per your need of the consistency of the gravy and simmer for about 7 – 10 minutes or till the gravy consistentency is as per your need
  • Add hand crushed kasuri methi on top. Simmer for 2 minutes
  • Add fresh cream on top and stir for a minute more
  • Switch off flame

Your Egg makhani | Egg Butter masala is ready to serve. You can serve it with corn and peas pulao, jeera rice or naans or rotis

Recipes from the blog

Chicken cafreal recipe

Pressure cooked Mutton rezala in 20 minutes

All time favorite snack idea – Fried potato recipe

Topse fry | Mango fish fry

Bhetki paturi | Barramundi fish wrapped in banana leaf

Chicken chettinad recipe

Kolhapuri chicken recipe

Chicken Rezala Recipe

Travelogue / Lifestyle

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Travelogue – Jayrambati, Kamarpukur, Bishnupur, Mukutmanipur Trip

Kashi Tour | Benaras Tour | Varanasi Tour

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