Thalapakatti Prawn Biryani

 

            This is a traditional South Indian style Prawn Biryani from the state of Tamil Nadu. It is also called Dindigul Thalapakatti Biryani. The name is derived from the word Thalapa (turban), worn by the creator of this Biryani in a place called Dindigul.

            The secret to this type of Biryani lies in the special aromatic garam masala or biryani masala that is freshly ground. This is what makes this particular biryani so unique. So go ahead and try this yummy Biryani by following an easy step by step pictorial recipe to prepare this delicacy.

           

           A small grain variety of rice called Seeraga Samba is generally used to prepare this dish. There is a lot of versions to this Biryani. However, anyway it is prepared it turns out just yummy. 

          This is a Perfect party recipe or a Sunday lunch menu for your family and friends. It is very simple to prepare and you can try the easy way too by pressure cooking. Hope you will give it a try. Bon Appetit!!!

Ingredients -  

• 1 cup short grained rice (preferably Seeraga samba variety), soaked in water for 30 minutes
• 400 gms. prawns, deveined & washed well
• 2 tbsp. oil
• 2 tbsp. ghee
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• salt to taste
• 1/2 cup yoghurt

Onion Paste -  

• 1/2 cup shallots
• 3-4 garlic cloves
• 1" ginger
• 2-3 green chilies
• handful of coriander leaves
• handful of mint leaves

Biryani masala - 

• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1" cinnamon stick
• 2-3 cardamoms
• 1/4 tsp. peppercorns
• 4-5 cloves
• 1 piece stone flower (dagad phool)
• 1/2 mace
• 1 star anise

            Dry roast the spices for the biryani masala and grind into a fine powder. Keep aside.

            Grind the onion along with rest of the ingredients into a paste and keep aside. 

            Heat oil and ghee in a pan. Sauté the onion paste till the oil separates.

            Add the Biryani masala, turmeric powder, red chili powder and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

           Add the yoghurt and stir fry till the oil leaves the sides of the pan.  

          Then add the prawns and mix well with the masala. Sauté for 2 minutes.

            Add the drained rice and salt to taste. Sauté for 2 minutes more. Add 4 cups hot water and give it a stir. 

          Cover the pan and cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. 

          When done, switch off the flame and keep it covered for 10-15 minutes.  

          Open the lid and fluff it up with a fork. Serve with raita and salad for a sumptuous meal. 

Dry roast the spices for the biryani masala & grind into a fine powder. Keep aside.

 Grind the onion along with rest of the ingredients into a paste & keep aside. 

 Heat oil & ghee in a pan. Sauté the onion paste till the oil separates.

         Add the Biryani masala, turmeric powder, red chili powder......

         and 1/4 cup water. Sauté on a low flame for 1-2 minutes.

 Add the yoghurt & stir fry till the oil leaves the sides of the pan.

 Add the prawns & mix well with the masala. Sauté for 2 minutes.

  Add the drained rice & salt to taste. Sauté for 2 minutes more. 

                 Add 4 cups hot water & give it a stir. 

Cover the pan & cook on a low flame till all the moisture has evaporated. Keep stirring at intervals. When done, switch off the flame & keep it covered for 10-15 minutes.  

                 Serve with raita & salad for a sumptuous meal. 

Steamed Caramel Bread Pudding

   

          Steamed Caramel Bread Pudding is a super easy and a yummy dessert. Very few ingredients goes into dishing out this amazing pudding. I flavored it with cardamom powder. However, you may use vanilla essence instead. This steamed version is melt-in-the-mouth delicacy. Do chill to serve along with chopped nuts and few dry rose petals or any garnishing of your choice. So check out the step by step pictorial recipe to prepare this delicious Steamed desert.

• 3 eggs
• 1/4 cup sugar
• 1/4 tsp. cardamom powder
• 2 cups milk
• 3 slices of bread, cut into small cubes
• 1 tbsp. jam
• pinch of saffron
• 2-3 tbsp. sugar for the caramel
• 2 tbsp. water
• 1 tbsp. chopped nuts
• few dry rose petals 

            In a large mixing bowl whisk the eggs, sugar and cardamom powder.  Add the milk and combine well.  Strain the egg mixture.

            Add the cubed bread, jam and the saffron. Let it soak for 10 minutes. Then blend it in a blender jar and keep aside. 

           Meanwhile for the caramel sauce - Take a pan and add the sugar and water. On a medium flame melt the sugar till its colour changes to dark brown.

           Immediately pour into a greased steel tiffin box / ramekin and swirl it around. Keep it aside for 1-2 minutes for it to set.

           Then pour the milk-egg-bread mix into the tiffin box. Cover it with a lid / aluminum foil and steam for 40-45 minutes on a low flame. 

           Do the tooth pick test to see if it's done. When it cools down a bit, refrigerate for an hour.

          While serving, run a knife around the edge and invert it over a plate. Serve, chilled, garnished with chopped nuts and dry rose petals. 

                  Whisk the eggs, sugar & cardamom powder.  

                Add the milk and combine well.  Strain the egg mixture.

                     Add the cubed bread, jam and......

the saffron. Let it soak for 10 minutes. Then blend it in a blender jar & keep aside. 

For the caramel sauce - Take a pan & add the sugar & water. On a medium flame melt the sugar till its colour changes to dark brown.

Immediately pour into a greased steel tiffin box / ramekin & swirl it around. Keep it aside for 1-2 minutes for it to set.

                   Then pour the pudding mix into the tiffin box. 

Cover it with a lid / aluminum foil & steam for 40-45 minutes on a low flame. When it cools down a bit, refrigerate for an hour. While serving, run a knife around the edge and invert it over a plate. 

Serve, chilled, garnished with chopped nuts & dry rose petals. 

Roshun Bhorta (Garlic Bharta / Mashed Garlic- Bong style)

 

          Roshun Bhorta (Garlic Bharta) is a very flavorsome dish and one needs very few basic ingredients to dish out this delicacy. It tastes just divine with hot steamed rice. It is a lost recipe and has its origin in the rural parts of West Bengal and Bangladesh. 

          You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is simply out of this world. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Roshun Bhorta. So check out the step by step pictorial recipe to prepare this must try dish.

• 2 tsp. + 1 tsp. mustard oil
• 7-8 dry red chilies
• 1/2 cup garlic cloves / 2-3 whole garlic pods
• 1 tsp. nigella seeds (kalonji)
• 1 small onion, sliced
• salt to taste
• handful of coriander leaves, chopped
• 1 tsp. lime juice

          Heat 1 tsp. oil in a pan and fry the dry red chilies first till golden brown. Keep aside.

          In the same oil fry the garlic till it is well browned and tender. Keep aside. 

          Heat another tsp. of oil and temper with nigella seeds. Sauté for a few seconds.  

          Add the onion and stir fry till light golden in colour. Transfer to a dish.

          Now it is time to mash up all the fried ingredients along with some salt to taste.

          To it add the chopped coriander leaves, lime juice and 1 tsp. raw mustard oil. 

          Mix everything well and enjoy it with hot steamed rice. 

  

                  2-3 whole garlic pods. 1 small onion and 7-8 dry red chilies. 

 Heat 1 tsp. oil & fry the dry red chilies first till golden brown. Keep aside.

       In the same oil fry the garlic till it is well browned & tender. Keep aside. 

Heat another tsp. of oil & temper with nigella seeds. Sauté for a few seconds.  

       Add the onion & stir fry till light golden in colour. Transfer to a dish.

Now it is time to mash up all the fried ingredients along with some salt to taste.

  To it add chopped coriander leaves, lime juice & 1 tsp. raw mustard oil. Mix everything well.

                         Enjoy it with hot steamed rice. 

          

Palak Paneer (Cottage Cheese In Spinach Gravy - Punjabi Style)

 

            Palak Paneer is a most popular dish from the State of Punjab where it has originated. It is cottage cheese cooked in a spinach based gravy. A very common item on the menu in every Punjabi household and Dhabas, it is a delicious treat best enjoyed with butter naan or tandoori roti. 

          It also goes well with jeera rice or veg. pulao. A very simple and a wholesome healthy preparation, it is everyone's favorite recipe. So check out the step by step pictorial recipe to prepare this decadent dish. 

• 2 bunches spinach, roughly chopped
• 100 gms. paneer cubes
• 2 tbsp. butter
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• salt to taste
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. lime juice

          Boil the spinach for 3-4 minutes. Refresh it and drain well. Then grind into a smooth paste. Keep aside. 

          Heat 1 tbsp. oil in a pan and fry the paneer cubes till light brown. Immediately dip them in 1/2 cup water so that it turns soft. 

          Add the butter to the same pan and temper with cumin seeds and asafoetida. Sauté for a few seconds. 

          Add the chopped garlic and sauté till it changes colour. Add the onion and continue to sauté till light brown. 

          Now add the ginger-garlic paste and all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

          Add the pureed spinach, salt and the water in which the paneer is soaked.  Mix well and simmer on low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

          Add the fried paneer and kasuri methi. Give it a stir and keep it covered for 1-2 minutes.

          Garnish with grated paneer and serve hot with naan or tandoori roti.

                      Boil the spinach for 3-4 minutes. 

                         Refresh it and drain well. 

                       Blend into a smooth paste. Keep aside. 

       Heat 1 tbsp. oil & fry the paneer cubes till light brown. Keep aside.

               Immediately dip them in 1/2 cup water so that it turns soft. 

Add the butter to the same pan & temper with cumin seeds & asafoetida. Sauté for a few seconds. 

                Add the chopped garlic & sauté till it changes colour.

                Add the onion & continue to sauté till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with some water. Fry till the oil separates. 

Add the pureed spinach, salt & the water in which the paneer was soaked.  Mix well & simmer on a low flame for 4-5 minutes or till the gravy thickens to a desired consistency.

Add the fried paneer & kasuri methi. Give it a stir & keep it covered for 1-2 minutes.

 Garnish with grated paneer & serve hot with naan or tandoori roti.