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
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
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!
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
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.
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
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!
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!
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!