Indian Rice Recipe - Prawns Biryani

Prawn Biryani


Ingredients :


20 prawns
1 cup basmati rice
11/2 cup water
1 cup onion(thinly chopped)
3/4 cup tomato(finely chopped)
2 inch ginger
8 garlic cloves
1 green chilly
3/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander seeds

1 tsp anise seeds
1 cinnamon stick (small)
3 cloves
kesari powder a pinch
1/4 tsp garam masala powder
1/4 cup mint leaves
4 tbsp coriander leaves
(finely chopped)
3 tsp oil
2 tsp ghee or dalda
salt to taste


Method : 



Clean the prawns.
Grind the ginger, garlic and anise seeds into a fine paste.
Add oil in the pressure cooker and heat it.
Add cinnamon stick, cloves and fry it for a few seconds.
Add ginger-garlic paste, mint leaves, coriander leaves, onion and tomato and fry it well.
Add the prawns and fry it for a minute.
Then add turmeric powder, chilli powder, 11/2 cups of water, salt and rice and stir it well.
Close the cooker with the lid and turn the flame to medium high.
Once you get the pressure, put the weight on the cooker and turn the flame to medium low
and keep it for 8 minutes.
After 8 minutes remove the cooker from the stove and keep it aside.
After 10 minutes remove the lid and stir the rice well and serve it with onion raita.

Indian Dessert Recipe - Red Vanilla Cup-Cakes

These mouthwatering gourmet cupcakes can be made easily and inexpensively at home -and they're perfect for Valentine's Day. A simple white swirl of pale icing is all that is needed to adorn these deep red vanilla cakes

Makes : 12

Ingredients :

140 g/5 oz plain flour

½ tbsp cocoa powder

½ tsp bicarbonate of soda

½ tsp baking powder

pinch of salt

120 ml/4 fl oz buttermilk

1 tsp vinegar

½ tsp vanilla extract

½ tsp red food colouring paste

55 g/2 oz unsalted butter, room temperature

170 g/6 oz sugar

2 eggs

For the icing

110 g/4 oz unsalted butter, room temperature

110 g/4 oz cream cheese, room temperature

450 g/1 lb icing sugar, sifted

½ vanilla pod

1 tsp vanilla extract 

coloured sprinkles, to decorate

Method :

1. Preheat the oven to 180°C/350°F. Line a 12-hole non-stick muffin tin with paper cases.

2. Sift the flour, cocoa powder, bicarbonate, baking powder (or cream of tartar), 

and salt into a medium bowl. 

3. In a separate bowl, whisk the buttermilk, vinegar, vanilla, and food colouring together until blended.

4. Cream the butter and sugar together until light and fluffy. 

5. Add the eggs, one at a time, beating well after each addition. 

6. Beat in the flour mixture, a third at a time, alternating with a third of the buttermilk mixture, until all is mixed in.

7. Divide the mixture between the paper cases. 

8. Bake in the centre of the preheated oven for 20 minutes until springy to the touch. 

9. Remove and turn the cakes out onto a wire rack to cool.

10. To make the icing, beat the butter and cheese until creamy. 

11. Add the icing sugar and beat until combined. 

12. Split the half vanilla pod and scrape out the seeds into the icing. Add the vanilla.

13. Spoon the icing into a piping bag with a star nozzle and ice the cupcakes, starting from the outside and working in towards the middle. 

14. Decorate with coloured sprinkles.

Indian Dessert Recipe - Egg Balls (Non-Veg)

Egg Balls




Ingredients


4 egg (separate egg yolk & white)
milk 1-1/2 ltr.
sugar 1 cup
cardamom (optional)




Method


Take a non-stick deep casserole or Kadhai


Boil milk to 3/4 of the quantity.


While the milk is boiling, beat the egg white till frothy.


When you find the milk has reached to 3/4 of the quantity add sugar, 
cardamom.


Take a tablespoon of egg white froth and leave it to the boiling milk, go on
doing till the froth is over.


Simultaneously keep on turning the froth that has been dropped in the milk.


Now beat the egg yolk slightly and pour the same in the milk (this helps to
thicken the milk).


Let this cook for 5 more minutes and then cool it down. 


Keep it in the freezer.