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Tuesday, June 17, 2014

Garlic Butter Prawns


In such times when I lift the newspaper anticipating one bad news or other, today’s paper was a pleasant surprise in the front page. It said that “ Life in the heart of Chennai came to a halt on Monday to save a life. In a textbook example of precise coordination between surgeons of two hospitals and the city traffic police, a medical team transported a heart from Government General Hospital to Fortis Malar Hospitals in Adyar, about 12km away, in less than 13 minutes by creating a "green corridor" - that is, red-light free access.” These types of well-coordinated gestures reaffirm our faith in humanity. Proud to be a part of this City.
I believe that whatever we do ,if we give our best shot then we could create smiles in our entire life span. 

This dish called buttery garlic prawn is what I tried few months back after my Goa trip and my family had smiles written all over their faces. The recipe below is super easy and quick to make. The addition of parsley here surely brings out the best flavours in small prawns. Here’s the recipe for that.

Ingredients:
400 gms small Prawns {peeled and deveined}
1/4 cup chopped fresh Parsley
8-10 minced Garlic
3-4 tbsp Butter
1/4 cup Cream {I generally like it very soupy hence less cream but you can add 1/2 cup of cream for more thickness}
2 Whole Dry red chillies
1 tbsp Lemon juice
Salt and freshly ground Black pepper powder

Method:
In a pan heat butter over medium heat. Once melted add minced garlic, toss again and saute is for few seconds. Making sure they do not burn ! Add prawns and cook until pink and the flesh is opaque in the center, about 2 minutes. Add cooking cream and stir well. Season with freshly ground black pepper and salt.  Simmer the sauce until it has thickened to your desired consistency. Turn off the heat and pour into a serving dish. Add lemon juice and sprinkle some parsley. Serve this quick and easy garlic butter prawns with any bread.

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Tuesday, June 10, 2014

Omelette Curry | Bengali Style Omlette'r Jhol


During my schooldays there was a very popular TV and radio jingle in Hindi called “Sunday ho ya Monday Roz khaye Ande” (Sunday or Monday have an egg everyday). The crux of the jingle is that there are a wide varieties of way to prepare and have eggs. In my household curry forms an integral part of a number of meals and since egg provides nutritional value,last week decided to prepare this all-weather time tasted recipe which could be had with rice. Moreover the preparation is not too difficult and as you could see for yourself, it could give other curries a run for their money in taste. The highlight of this curry is Roasted Bellpepper flavour ! 

Ingredients:
2 Eggs
1 Onion
1/2 cup Green peas
2 medium sized Tomatoes, ground to paste
1 small Capsicum
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp Red chilly powder
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam Masala  ( In Bengali household 'gorom moshla' means combination of green Cardamom +Cinnamon +Cloves and the ratio is 2:2:2)
Salt to taste
Dry coconut /Khopra shredded for garnishing

Method:
Start with omelettes first, take some minced onions, green chillies and beat the eggs. Season it with salt and pepper powder. Prepare 2 omelettes and fold them half. Cut each omelette  into 2-3 pieces. Keep aside. 
Take out the top portion of the peppers, cut them in two halves and remove the seeds and skin. Place the baking sheet on top of the Aluminum foil and face the skin side on top. Let it broil for 20 minutes till they are blackened. Flip it over and broil for next 10 minutes. Take it out of the oven and place them in a Ziploc bag. After 10 more minutes peel off the skin of the pepper halves. Now in a coffee blender make a paste of this and keep aside.



In a pan or Kadai heat 2 tbsp oil or ghee. Fry garam masala and sliced onions, ginger and garlic paste and fry till golden. Add tomato paste into the pan and keep stirring for 2-3 mins more. Add all the spices {I generally take a small bowl, add 2 tsp water in it alsong with dry powders, that way the spices will never burn } and continue frying till oil comes to the surface. Throw in some green peas and salt to taste. Mix in the capsicum paste and add 2 cups of hot water. Bring the gravy to the boil after that add the omelettes. Reduce heat and cook the gravy for another 10 mins or till the gravy is thickened. Be careful that the omelettes should not break. Garnish with grated coconut and serve hot with rice.

read more.. "Omelette Curry | Bengali Style Omlette'r Jhol"