Wednesday, 25 May 2011

Spicy Prawn Biryani

UK weather getting better again.Love the breeze-sunny spell.Its makes everything bright.Why I'm so damn  lazy nowadays to up-date my little baby blog?Actually,there is  a special things is restricted me to do so.
You know guys my little cheeky going to be TWO in early of this June. So I'm being hectic planning  his party menu and getting everything ready for his big day to be a perfection and the other reason is I clicked myself to complete  one of my resolution.This are the reason makes me absent  from blogging.

Although,I spare  time today to share a simple yet too delicious spicy prawn biryani. Biryani is always comes first as our favorite one pot comfort dish.Chicken or mutton are mostly I used for briyani.Therefore mutton base briyani is very famous between  entire family-s of mine.But sometime we do end up makes with seafood.The taste too different and so scrumptious if you serve with few drops of lemon or lime juice on top it before you indulge yourself along with chilled raita.yummy

Spicy Prawn Biryani
 300g King prawn
2inch Ginger*
5clove Garlic*
1big Onion- chopped
1 Tomatoes- chopped
2 Green chillies
1stick Cinnamon+
5 Cardamon+
2 Star anise+
2-3 Bay leaves+
5 Clove*
1/2tsp Fennel seeds*
1/2 tsp Cumin seeds*
1tsp Coriander powder 
1 tsp Turmeric powder
1.5tbsp Curry powder
1 cup Basmati rice
1.5cups Hot water
2tbsp Coconut milk/yogurt
For garnish:

10 Cashew nut-Fried golden brown
Handful Coriander leaves - chopped

1.Clean the rice and drain out the water completely and keep aside.Clean prawns and cut off the legs and remove the head.Using a mortar and pestle, crush all *marked ingredients.set aside.

2.Heat oil in a heavy bottomed pan,add the +marked ingredients with the crushed ingredients and onion cook until fragrant for 10 minutes.

3.Add chopped tomatoes,green chillies and  sprinkle in the turmeric,curry powder and coriander powder,sauté till the raw smells disappear and oil starts separating. 

4.Then add the  prawns,coconut milk,hot water and seasoned with salt,give a quick stir.Then stir the rice in. Place a tight-fitting lid on the pan and bring to a boil, then lower the heat to a minimum and cook the rice for another 5-10mins.

5.Turn off the heat and leave for 10 minutes.Stir well, mixing through the coriander and cashew.Serve warm with relish or raita. 

Thank You for stumble upon on my blog and Have A Good Day Everyone......


Thursday, 12 May 2011

Cheesecake Brownies

I’ve been longing to make this Cheesecake Brownie for awhile now but couldn't find a reason to make this lovely gooey brownie while I'm strictly on a mission,Although, my heart always pulling towards it since I saw the soul mesmerising picture of the post at LOVE2COOK.It indeed caught my eyes.

At last,I merrily made the brownies for someone's birthday(my little nephew) who is turn 6 this year.My little cousins totally indulged themselves.The small treat brought a distiction on their face made me happy.Thus,their's very encouraging praise gave me more enthusiasm to spoil them.Thank you so much sis for the lovely recipe and A big applaud to you to made my day remarkable. Muaks

Earlier I do made a kid's friendly chocolate brownie using some simple ingredients and these one is my second.But Sadly:-(,I had only one piece to taste the outcome.Frankly,I felt overwhelming desire to have another one but I stick to NO NO.

Why you waiting for?Go experiment it right now.Put things together give a good stir (splash, splosh) and bake.Indulge yourself.

Cheesecake Brownies/Triple Joy Brownies adapted from Philadelphia and LOVE2COOK
125gm butter 
125gm dark chocolate, chopped 
200gm granulated sugar 
3 eggs ~ lightly beaten 
50pm plain flour
40gm dutch processed cocoa 
1/4 tsp baking powder 
180gm cream cheese 
40gm caster sugar 
sufficient Dulce de Leche (I used Caramel  candy)

Method :
1. Combine butter, dark chocolate and sugar in a medium saucepan and stir over medium heat until chocolate and butter melt. Remove from heat and whisk in eggs.
2. Add flour, cocoa powder and baking powder, stir until well combined. Pour into a greased and lined rectangular tin.
3. Beat cream cheese and caster sugar until smooth and creamy. 
4. Spoon cream cheese mixture and dulce de leche randomly on brownie and swirl with the tip of a knife. Bake at 170ºC for 35 minutes or until cooked through. Allow to cool before slicing.

Sunday, 8 May 2011

Creamy Mustardy Potato Salad

A Blissful Happy Mother's Day to all mothers  in the world.Hope you all have a lovely relaxing day and  get pampered and spoiled by  your loved one.Have a happy Weekend.
Today I'm going to share a salad version of mine.A very creamy  potato salad with a hint of mustard, a worthy side dish to the magnificent Parmesan garlic chicken drumsticks.A simple and very filling potato salad were easy to cook, while the mayonnaise and mustard provided the sharp and creamy flavors.One of the salad mostly I prepare every time when we grilled meats or fish.

We had this scrumptious combo for our picnic last couple of weeks ago at Greenwich Park where the Greenwich Meridian (0° longitude) and Greenwich Mean Time is situated.Generally the place a loaded with foreigners.Apparently its ours best choice park,where we hang around most of free time in summer time and the last picnic we had were blasted with fun and joy.Seems our cutie pie love the picnic indeed.

Well come to the the Parmesan garlic chicken drumsticks.Is new choice of flavor which recently I experimented.Its another simple drumstick using a minimal ingredients garlic,basil ,parmesan cheese and seasoned with salt and pepper bring together to get a succulent and juicy PGC.I used chicken wings on my first batch which is really yummy and fully binded with the  flavor.For the second batch I used drumstick but honestly I not really keen on this drumstick,its certainly pale in taste and the flavor not really absorbed I thought.

Creamy Mustardy Potato Salad
600g Potato
70g Cooked ham-cut into cubes
200g Cucumber
1 small Red onion-sliced
1stalk Spring onion-chopped thinly
1Boiled egg-cut into small pieces
1/4cup Mayonnaise
1/2tbsp English mustard
Salt and Pepper-to taste


1.Peel the skin and cut the potato into big chunk and place them with 1/2 tablespoons of salt in a large pot of water.Bring the water to a boil, then lower the heat and simmer for 10 minutes, or until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.Keep aside.

2.Meanwhile,Cut the cucumber lengthwise, scoop out the seeds and soaked in  salted water for 5 minute.Drain and gently squeeze out the excess water. In a small bowl, whisk together the mayonnaise,English mustard.Keep aside.

3.Place the boiled potatoes in a large bowl.Using the back of a fork, crush the potatoes coarsely (do not mash them, just break them up).Pour enough mayo mix over them to moisten. Add the cucumber, red onion, chopped spring onion, egg, ham and seasoned with salt and pepper.

4.Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Have A Lovely Weekend everyone!!!
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