Topic started by sirisha (@ pool-63.49.181.232.troy.grid.net) on Sun Jul 14 12:35:50 .
All times in EST +10:30 for IST.

Responses:

• From: Pearl Subramanian (@ 195.94.1.122) on: Mon Aug 12 08:50:28
  
  Prawn Biriyani – (Non-Veg. (Seafood) Rice Dish)
  
  
  Ingredients Required:
  
  Masala for marination of Prawns:-
  ½ kg Prawns; 1 tspns - Chillie Pwd; ½ tspns Turmeric Pwd. 1 Tbspn Lime Juice; Salt to Taste.
  
  Shell, devein Prawns wash well & drain – to the Prawns add the marinating Masala & leave to marinate for ½ an hr. fry prawns lightly to a golden brown & keep aside. Use the Same Oil for frying Onions & other masalas & for making the Biriyani.
  
  Other Ingredients:
  Basmati Rice- 4 cups; Butter –3-4 Tbspns; (Wash Rice, drain well, fry in Butter over low heat for 8-10 mins. Till crisp – keep aside).
  ½ kg Onions finely sliced –(take quarter of the sliced Onions & keep aside for frying & garnishing). Tomatoes – Ό kg. – ( each tomato chopped into 8-10 pcs.); 8 Green Chillies – slit lengthwise; Oil Ό -1/2 Cup; ½ Cup Curds; 6 Cups Water - (Mix the Curds with the water & keep aside); 20-25 Mint Leaves; Coriander Leaves – 1 bunch – finely chopped – keep aside 3-4 Tbspns for Garnishing; Whole Spices (Cinnamon – 2” pces – 4 nos; Cloves-16 nos; Elaka’s 12 nos) A pinch of Kesari powder -(Yellow Food Coloring) + 3-4 Tbspns of milk for mixing the Food Colouring; a pinch of Red Food Colouring, 3-4 Tbspns of Milk for mixing the food colouring; Juice from 1 lime or add a little more if required; 1 level Tbspn. Chilly pwd; ½ tspn Turmeric Pwd, Ginger paste 1 Tbspn, Garlic Paste 1 tbspn; Green Chilies – 4 grind along with the Ginger & Garlic & keep; Salt to Taste – (Be careful when putting the Salt remember you have already used Salt for the prawns.
  
  
  Method:
  Heat Oil, fry the Onions till brown add the green chillies, mint & coriander leaves & fry for a minute on low flame, now add yr. Ginger/garlic paste & continue to fry on low flame for 3-4 mins. Add Chillie Pwd & Turmeric powder & continue to fry for further 2 mins, add chopped tomatoes & continue to fry on low flame till tomatoes are soft add salt to taste (be careful when adding salt as you have already added salt for frying the Prawns). Put off Flame. Take your Electric Rice Cooker Bucket – put yr. Butter fried Rice, the fried Masala, add yr. Curd/Water mixture mix well – put the bucket into the electric cooker compartment cover with lid, connect the cooker, plug it on & leave to cook – it will automatically cut off – leave to stand (cool) down for about 10 mins. Open the cooker & sprinkle the yellow colouring which has been mixed in 2-3 tbspns of milk, do the same for the red colouring, & lime juice & half the quantity of the fried or toasted Cashewnuts - fluff with fork, & empty on to a serving place or thali – garnish with fried Onions, chopped Coriander leaves - & remaining fried & toasted Cashewnuts - & serve.
  
  PN:- You could also hard boil Eggs, slice them & garnish your rice along with the Fried Cashewnuts & Chopped Coriander leaves. Serve with Brinjal Chutney.
  
  
• From: donna (@ 209.130.132.45) on: Sun Sep 8 08:55:23
  
  Well, I prepared this for dinner last night and it was FABULOUS! You are now my husband's "dream girl" hah! Thanks for posting this, it really is a great dish!
  
  
• From: usha (@ 194.54.238.10) on: Sun Sep 8 14:24:15
  
  can u give the receipe for brinjal chutney.
  thanks in advance
  
  
• From: Pearl Subramanian (@ ) on: Sun Aug 22 10:17:24
  
  Brinjal Pickle
  
  Ingredients
  
  ½ Kg or as required – Small variety Purple Brinjals. 2tbspns Pepper Corns; Jeera Seeds 1 Tspn; Black Yellu – ½ tspn; Mustard Seeds – 1 tsp. Curry Leaves (few); Salt to taste; Vinegar – Ό bottle; A golf Size Ball of Tamarind (soaked in warm water to extract the Thick Tamarind Pulp); Oil Ό Cup; Chillie Powder 1-2 Tbspns.- or to taste.
  
  Method
  
  Remove Stalks & Calyx from Brinjals, make 2 deep insertions on the Brinjals where the Stalk & Calyx was removed, wash , drain & keep aside. Take a Kadai add Oil, when hot add the Brinjals & fry till it is half cooked. In the meantime make a coarse paste with the spices (except for the Chillie Powder) & Vinegar (i.e. grind all the spices with Vinegar no water to be used at all - keep aside. When the Brinjals are half cooked add the ground spice paste & fry the masala till oil comes to the surface & the masala has coated the brinjals. Now add the Tamarind Pulp, Chillie Powder & Salt mix well & allow to cook & thicken. When required thickness has been achieved, remove from heat, & leave to cool – Bottle & keep. This Pickle could be served with Curd Rice, Lime Rice, Pulao’s, Fried Rice, Briyanis etc.,
  
  
  
  PN: Vinegar could be used as desired. Also check on the Chillie Powder requirement, because you are using Peppercorns as well & if you do not like the Pickle too spicy then judge & use the Spices.
  
  Pearl Subramanian
  
  
  Beef Pickle
  
  Ingredients
  
  Beef Pickle 1 Kg. Beef (without bones & fat) - cut into small pieces of approx. ½”, wash, drain & keep aside in a glass bowl – To the drained meat pieces add:- 1 Tbspn Ginger/Garlic paste; 1 ½ Tbspn Chillie pwd. - or to taste; Turmeric powder ½ tspn; Salt to taste; Vinegar – Ό cup or a little more if desired. Mix the meat pieces well with the masala, cover the mouth of the glass bowl with cling film & place in fridge to marinate for 2 days. On the 3rd day – pour sufficient oil for deep frying – when the oil is hot – gently squeeze the meat pieces & deep fry on medium heat till golden brown – don’t fry the meat too much it will become hard – once the meat pieces have fried, drain & remove keep aside.
  
  
  
  In the meantime prepare the Masala for frying & Grinding. Grind to a fine paste with Vinegar the Following ingredients & keep aside: No water to be used at all for Grinding or for the Pickle. 10 – 12 Dry Chillies (De-seeded); 1 1/3 tspns. Pepper Corns; ½ tspn. Mustard Seeds; ½ tspn. Methi Seeds; 2/8 tspn. Jeera Seeds; 2 2/3 pcs. of 1” each – Pattai; Cloves-12 nos. Ingredients for frying: 10-12 Green Chillies cut in two & deseeded & kept aside, Curry leave 3-4 sprigs; Garlic Pods –12-15 finely sliced & kept; Ginger 1 ½” pc. Finely shredded - & kept.
  
  
  
  
  
  Method
  
  Use the same oil (the oil should be approx ½ a cup), in which you have fried the beef pcs. When hot put the ingredients for frying & fry the same till a good smell arises, & the garlic turns golden brown – now add the ground masala paste & the juice from the marination , continue to fry on low to med. Heat till the oil comes to the surface & a good aroma arises - now add the fried beef pieces & mix well leave to simmer for about 5-7 mins. Check for salt – remove from fire, leave to cool – when cold bottle & keep aside for use.
  
  Pearl Subramanian
  
  
  Prawn Curry
  
  Ingredients
  
  Prawn Curry Vegetables that could be used for this curry is : Brinjal /Drumsticks; Mango; Methi Leaves. Prawns 1 kg – shell/devein/clean/wash/ drain & keep aside. Other Ingredients needed for the curry: 2 big Onions – finely sliced; A sprig of Curry leaves; 4-5 green chillies – slit lengthwise; 3 big Tomatoes – chopped & kept; Oil – 6-8 Tbspns: Tamarind – as big as a golf ball – soak in hot water & extract the pulp & keep aside.
  
  
  
  Grind to a smooth paste: Ginger – 1 ½” pc. Garlic – 8 –10 big pods; 1 heaped Tbspn Chillie Powder; 1 heaped tbspn. Kashmiri Chillie powder; 2 heaped tbspns Corriander powder; 1 level tspn Jeera powder; 1 level teaspoon Turmeric powder; wash mixie jar in a little water & keep water for cooking. Grind Separately: 5-6 Heaped Tbspns of Coconut – soak the coconut scraping in ½ cup of hot water for 20 mins. then grind to a smooth paste & keep aside.
  
  
  
  Grind Separately: Clean/Wash the Prawn heads, grind to a smooth paste & keep aside. Wash the mixie jar & keep the water for cooking. For Garnishing: Chopped Corriander Leaves – 2-3 Tbspns.
  
  Method
  
  Put a vessel on fire add 6 tbspns of Oil, when hot add the finely sliced Onions & fry till brown, add the curry leaves & green chillies, lower heat & add the Ginger/garlic masala paste & fry for 2 – 3 mins till oil comes to the surface & the raw smell has gone – add a little of the masala water if necessary so that the masala does not burn – now add the chopped tomatoes & continue to fry on low heat till tomato pcs. Are soft – add the tamarind water, salt to taste, the ground Prawn heads paste, all the masala water which you have mix well & let it bubble nicely till the raw tamarind water smell goes & a good aroma (flavour) escapes – Now add the coconut paste mix well - Check gravy for thickness. Once the gravy thickness is achieved – add Prawns –cover & cook for 3-5 mins. Remove, garnish with chopped coriander leaves & serve.
  
  
  
  **If using Brinjals or Mango for the curry – you could cut the Brinjals lengthwise & add to the curry after the tomatoes have become soft. **If yr. using Drumsticks or Potato – you should steam the vegetables separately with a little salt & add to the Curry -
  
  Pearl Subramanian
  
  
  
  
  
  
  
• From: Prajnya Nayak (@ ) on: Wed Sep 29 01:17:30
  
  When do you add the prawn's in your Prawn Biryani Recipe?
  
  
• From: Pearl Subramanian (@ 195.94.2.21) on: Sun Oct 3 10:11:20 EDT 2004
  
  Hi Prajnya Nayak
  
  Hope U got my mail in reply to yr. query. By the way did you try out the Biriyani.
  
  Regards,
  Pearl
  
  
• From: Prajnya (@ 219.64.131.183) on: Mon Oct 4 01:56:14 EDT 2004
  
  Hi Pearl!!
  
  Tried out the biryani yesterday it was fabulous.Thank's for a great recipe.
  
  Prajnya
  
  
• From: Pearl Subramanian (@ ) on: Wed Oct 27 09:26:08
  
  Brinjal Chutney
  
  Ingredients:
  
  ½ kg Brinjals; 1 tspn Chillie Pwd; ½ Tspn. Turmeric Pwd; Salt to taste; Seed less Tamarind as big as a gooseberry; Ό cup Yellu Oil for frying Brinjals; Green Chillies that turn red 6 nos. ½ tspn Asafetida pwd;
  
  
  For Seasoning:
  
  4-6 Tbspns Yellu Oil (you could use the oil from the fried brinjals); 1 tspn. Mustard Seeds; Curry Leaves a Sprig; 2-3 Dry chillies de seeded & broken up;
  
  
  
• From: Pearl Subramanian (@ 195.94.2.175) on: Wed Oct 27 09:27:59 EDT 2004
  
  Brinjal Chutney contd........
  Method:
  
  Wash & cut the Brinjals into cubes – keep aside.
  
  Take a Kadai (wok) add oil for frying the Brinjal pcs. – fry till the Brinjals change colour & are soft – remove from Oil & keep aside to cool. When the brinjal pcs are cold, take a little of the fried Brinjal pcs. & grind with the Green chillies that turned red, along with the Tamarind & salt to a fine paste & keep aside.
  
  Now take a kadai, pour the oil kept for seasoning – when oil is hot add the seasoning ingredients & fry till Mustard seeds crackle, add the Chillie pwd, Turmeric Pwd. & fry on low heat for a minute or two- now add the ground paste & fry for a further 2 mins on low heat or till oil comes to the surface – now add the fried brinjal pcs. & Asafetida pwd mix well & continue to fryfor another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat – cool –Bottle & use.
  
  
  
  

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