So I have shared tried and tested tips and ideas that have made my time in the kitchen a dream. I believe in using simple methods to make yummy food, so more time is spent on enjoying the food instead of in the kitchen. She also served every one of her dishes with a generous serving of love, feeding the entire family and unannounced guests before sitting down to eat.įrom her, I learnt that cooking needed a lot of skill, but also a lot of heart. Cooking with love and from the heart became my philosophy from then on What I loved best about her cooking was that she could turn the humblest of ingredients into the most lip-smacking dishes. My first memories of cooking are of my Nanamma (paternal grandmother in telugu) hunched over an iron wok twice her size, meticulously stirring yet another delicacy. Hi! Glad you’re here:) I’m Sangeetha Prasad. If cooking in a pressure cooker then, cook on slow under pressure for max 10-15 mins. Seeraga samba rice tastes better for these biryanis Use oil to cook and a tbsp ghee as garnish if you like your biryani hot Keep closed and serve biryani after half an hour. Add coriander and Mint leaves once the rice is done and mix it in.Transfer the contents to the rice cooker and cook.Taste for salt, it should be saltier than normal.Stir all ingredients carefully so as not to break the rice grains.Drain the rice and Add it to the prawn masala in the pan.Mix well until all the ingredients are mixed well.Add in the tomatoes and the chilli, coriander ,turmeric. ![]() Add in the marinated prawns and sauté well.Take care to see that it doesn’t stick to the base of the pan. Add the Ginger garlic green chilli cashew paste and sauté well.Add the curry leaves and shallots, sauté well ,until they turn translucent.Add the ingredients for seasoning one by one and sauté until there’s a nice aroma.Grind the cashews, ginger, garlic and green chillies to a thick paste.Mix all ingredients well and marinate for atleast 4-6 hours. Prawns -1cup /20 pcs ( small ) or 10 huge ( washed and deveined ) Green chillies -10-15 ( depending on heat level ) Seeraga samba /Basmati Rice – 1 cup, wash and soak in water for 1/2 hour. ![]() Prawns -1 cup ( washed and deveined and marinated ) Once frozen store the ice cubes in a zip lock bag and use as desired. Cool it well, freeze it in ice cube tray. This stock can be frozen and used later as well. Once the water reduces to half, switch off flame. Wash the prawn heads and shells, add them to a stockpot filled with water, add salt and bring to a slow boil for 30 mins. I use home made prawn stock to make my curries and biryanis more flavourful. Smaller prawns are definitely more tastier than huge varieties. ![]() Prawns impart their flavour to any dish they are used in. Prawns are versatile and they can be used in curries, tikkas, stir fries, cutlets ,vadais and rice dishes. CHENNAI: The tiny, but immensely popular and pricey, seeraga samba may well become the first rice variety from Tamil Nadu to get the Geographical Indication (GI) tag.
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