Prawn Biryani Recipe (Eral Biryani)

This prawn biryani recipe is packed with flavors from mint, coriander, curry leaves and spices.

Prawn Biryani Recipe Video on Youtube😊

Prawn Biryani Ingredients:
300 Grams Shelled, Deveined, Wash and Drained Prawns
300 Grams Basmati Rice
1 Large Onion Peeled, Washed and Finely Chopped 
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
1/2 Cup Yogurt
1 Inch Ginger Peeled and Washed
10 Pods Garlic Peeled and Washed
2 + 3 Whole Green Chilies
1 Tsp Cumin Seeds
1/4 Fennel Seeds
1 Tbsp Coriander Powder
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Black Peppercorns
2 Bay leaves
3 Cloves
3 Pods Cardamom
2 Inch Stick Cinnamon 
3 Tbsp Sesame or Coconut Oil
1/2 Tbsp Lime Juice
Mint and Coriander for garnish...

Prep:

Peel, Devein and Wash the prawns twice, gently squeeze and reserve the prawns in a colander allow excess moisture to drain.

Finely Chop mint, coriander and curry leaves.

Peel and wash ginger and garlic...

Method: 

In a mixerjar add garlic, ginger, mint, half the amount of coriander, half the amount of mint, half the amount of curry leaves, two green chilies, cinnamon, cardamom, cloves, fennel, cumin, pepper, chilly powder, coriander powder and turmeric powder grind to form a coarse paste.

Add yogurt to the masala and grind to form and smooth paste. Add the ground masala to the cleaned prawns cover and allow to marinate for 30 minutes. Simultaneously wash the basmati rice twice, add enough water and allow the rice to soak for 30 minutes.

After 30 minutes Heat a wok on medium flame with oil, add bay leaves and fry for few seconds, add the chopped onions, whole chilies, curryleaves, mint, and coriander fry till the onion turns transparent.

Add the marinated prawns to the onion and fry for a minute. Do not waste the leftover marination in the mixerjar and bowl add 1 cup water dilute and add it to the prawns along with coarse salt cook for 2 minutes.

Drain the basmati rice and add to the prawns, measure and add water to cook the rice. Allow the rice to cook on high flame and absorb most of the moisture then place it on lowest flame setting, cover and cook the rice for 15 minutes till well done. 

Once the rice has cooked mix to combine well and plate it, serve the prawn biryani with raita and Enjoy!

Burnt Garlic Prawn Biryani Recipe Video

Mango and Banana Lassi Recipe

Mango and banana lassi is a meal on its own. We have to prepare and consume this lassi right away, it cannot be stored as the banana will oxidize in few seconds and the lassi will not look appealing. I've used papilon yellow food color and mango flavor in this lassi and it can be stored for a short period of time. We can serve this lassi chilled or in room temperature. 

Banana and Mango Lassi Video on Youtube 😊

Mango and Banana Lassi Ingredients:
1 Cup Ripe Mango Cubed
1 Cup Banana Cut into Coins
1 Pinch Pepper
1 Pinch Salt
3 Drops Papilon Mango Flavor
3 Drops Papilon Yellow Color
250 ML Yogurt
2 Tbsp Chopped Nuts (Almonds, Pistachios, Cashews, Walnuts)
Cherries for decoration
Ice cubes optional...

Method:

In a mixerjar add the chopped mango, banana, sugar, salt and pepper grind to form a smooth puree.

Add yogurt, 3 drops mango flavor and 3 drops yellow food color blend well and serve the lassi in a tall tumbler.

Garnish with chopped mango, dry fruits and cherry...Enjoy!

Fingermillet Gnocchi Recipe (Ragi / Kelvaragu Gnocchi)

Gnocchi is a traditional italian dumpling. I've used ragi to prepare this dish. Combination of fingermillet, potato, garlic, butter and chilies was very nice. This gnocchi can be served any time.

Fingermillet Gnocchi Recipe Video on Youtube...Subscribe 😊

Ingredients for Gnocchi:
2 Boiled and Peeled Potatoes
4 Tbsp Fingermillet / Ragi Flour
3 Tbsp Whole Wheat or Maida Flour

1 Tbsp Salt

Ingredients for Garlic Butter:
1 Whole Garlic Bulb (Peeled, Washed and Finely Chopped)
8 Dried Red Chilies Broken into Halves
3 Tbsp Salted Butter

Prepare Gnocchi:

In a mixing bowl grate and add the potatoes.

Knead the potatoes into a smooth dough.

Add fingermillet flour and whole wheat flour. 

Add 1 tsp salt and gently combine the flour with potato.

Make sure not to knead the dough once well combined reserve.

Form marble size doughball, gently press in the middle and form a gnocchi.

We can use fork or a gnocchi comb to prepare a traditional gnocchi shape. 

Grease a large bowl with butter or oil.

Place a steamer or cooker with water and allow to form steam.

Add the gnocchi to the bowl and place it in the steamer to steam cook for 15 minutes on low to medium flame until well cooked.

Once the gnocchi has cooked it will be easy to touch.

Remove the gnocchi from steamer and add it to a plate, spread it in a even layer allow to cool and reach room temperature.

Heat a wok on medium flame.

Add butter, garlic and chilies fry for few minutes.

Add salt as per taste and the gnocchi.

Gently toss the gnocchi in the chilly butter and fry for 3 to 5 minutes on medium flame.

Serve the gnocchi as hot as possible. This dish tastes excellent right out of the wok...Enjoy 😀

Dry Fruit Lassi and Mango Lassi in Association with Papilon

Lassi is a popular drink here in Bangalore one can find at least 2 to 3  lassi shops in one area.  How I got to know the count of lassi shops? I was with a client for his project on Indian food and we can across so many lassi shops I never really paid attention to all the time. During this food project I got to know bengalureans actually enjoy more lassi than any other drink.

Papilon Lassi flavor enhances the flavor in the lassi. Creamy lassi prepared with dry fruits and mango is truly a rich meal on its own.

Magic Flairs (Papilon ) is one of the renowned manufacturers of a wide range of Food Flavors Soft Drink Concentrates. These products are designed and manufactured in line with the standards of the industry. Papilon colors and flavors is easy to purchase from Flipkart and Amazon.

Ingredients: 

Mango Lassi:

1 1/2 Cups Chopped Ripe Mango

1 Cup Yogurt

2 Tbsp Sugar

1 Pinch Salt

1 Pinch Pepper Powder

1 Drop Papilon Mango Food Flavor 

1 Drop Papilon  Lassi Flavor

Finely Chopped Dry fruits for garnish...

Dry Fruits Lassi:

1 Whole Walnut

5 Almonds

5 Pistachios

1 Date

1 Cup Yogurt

2 Tbsp Sugar

1 Pinch Salt

1 Pinch Pepper Powder

1 Drop Papilon Lassi Flavor

Hung Yogurts Topping:

1 Cup Hung Yogurt

1 Drop Khus Paplion Flavor

1 Drop Mango Flavor

4 Tbsp Sugar

1 Pinch Salt

1 Pinch Pepper Powder

Prep:

To a cheese cloth add 1 cup of thick yogurt, gather the cheese cloth and hang the yogurt in a semi lit area, place a bowl under the yogurt to collect all the moisture. If your using a tea strainer add the yogurt to the strainer and place it in a bowl allow the excess moisture to drain and reserve the hung yogurt in a bowl.

We need to prepare the hung yogurt ahead of time. To garnish the lassi finely chop or roughly crush almonds, pistachios, cashews and dried dates and reserve.

Wash, Peel and Chop Ripe Mango into large chunks and reserve.

Dry Fruit and Mango Lassi Video on Youtube Subscribe for more Recipe Videos😊

Method Dry Fruit Lassi:

Add 2 Tbsp hung yogurt to a mixing bowl. Mix the hung yogurt till fluffy. Add 3 tbsp sugar, 2 to 3 drop khus flavor, pinch of salt and pepper powder mix well and allow the mixture to rest on counter top for 5 minutes.

In a mixerjar add dry fruits (dried date, walnut, almonds, pistachios, cashews) and sugar pulse twice and grind to form a coarse powder. Add few drops of lassi flavor and yogurt, pulse twice and grind to form a smooth puree.

Dilute with milk and water and pulse twice. Add icecubes to a tall tumbler and pour the lassi. Top the lassi with khus yogurt and garnish with chopped dried fruits...Serve and Enjoy!

We can serve lassi chilled or in room temperature...

Method Mango Lassi:

Add 2 Tbsp hung yogurt to a mixing bowl. Mix the hung yogurt till fluffly. Add 3 tbsp sugar, 2 to 3 drop mango flavor, pinch of salt and pepper powder mix well and allow the mixture to rest on counter top for 5 minutes.

In a mixerjar add mango and sugar pulse twice and grind to form smooth puree. Add few drops of lassi flavor and yogurt, pulse twice.

Dilute with milk and water and pulse twice. Add icecubes to a tall tumbler and pour the lassi. Top the lassi with mango hung yogurt and garnish with chopped dried fruits...Serve and Enjoy!

We can serve lassi chilled or in room temperature

Bangalore Style Patti Onion Samosa Recipe

Namma Bengaluru is famous for street food and onion samosa tops the list. We consume these samosa for breakfast, lunch and even dinner sometimes ;)

Bengaluru Onion Samosa Recipe Video Posted on Youtube...Subscribe for more recipe videos 😍

Onion Samosa Filling Ingredients:

3 Large Onions Peeled, Washed and Sliced

1/2 Cup Coriander and Mint Washed and Finely Chopped

1/2 Cup Dill Leaves Washed and Finely Chopped

2 Carrots = 1/2 Cup Washed, Peeled and Grated

1/2 Inch Ginger + 8 Pods Garlic + 2 Chilies Ground to Paste

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/4 Tsp Curry Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1/4 Tsp Cumin Powder

1/4 Tsp Pepper Powder

2 Tbsp Oil

Salt as per taste...

Onion Samosa Preparation:

Switz Brand Patti Samosa Sheets as required

2 Tbsp Maida / All Purpose Flour

1/4 Cup Water

Salt 

Oil for Frying...

Method:

Heat a wok with 2 tbsp oil. Add ginger and garlic paste along with spice powders fry the ingredients till raw flavor reduces and the oil separates.

Add the chopped and prepped veggies onions, carrots, dill leaves, coriander and mint to the masala and mix well fry the onions just for 2 to 3 minutes and remove the masala from flame.

Allow the onion filling to reach room temperature and refrigerate.

In a mixing bowl combine all purpose flour, tiny amount of salt and water to prepare a slurry. This paste will help as a glue to seal the edges.

Heat enough oil in a wok for frying on medium flame.

Take a portion of the onion filling in a mixing bowl, add salt as per taste mix well and reserve.

Take a samosa sheet and form a triangle once a cavity is formed fill the onion masala in the cavity. Fold the triangle back again and form a samosa...seal the edges with the slurry glue and reserve.

Prepare a batch of 4 to 5 samosas...gently drop in hot oil one at a time and fry for 2 minutes on each side or until till light golden in color on medium flame.

Once the samosas have fried drain from oil and reserve on a plate lined with paper or in a fine mesh colander to drain excess oil...Serve the samosas as hot and enjoy with ginger chai.

Sauté the filling for few minutes in this recipe as we can box it and store it in the fridge. Traditionally this recipe is prepared with raw onions.

Beetroot Lassi Recipe

Beetroot Lassi pairs well with Indian cuisine, specially biryanis, pulaos , grilled meats, curries and buttery naans...

Ingredients Beetroot Lassi:

1/4 Cup Washed, Peeled and Chopped Beetroot

Tiny Piece Ginger Peeled and Washed

1 Green Chilly

3 Sprigs Coriander Leaves

1 Sprig Curry Leaves

2 Sprigs Mint Leaves

1 Tsp Cumin

1 1/2 Cups Yogurt

1 + 1/2 Cups Water

Salt as per taste...

Recipe Video on Youtube Channel, Subscribe for more recipe videos 😍

Method:

In a mixer jar add the chopped beets, ginger, chilly, coriander, mint, cumin powder and salt cover and grind to form a smooth paste.

Add water and grind to form a paste.

Add yogurt and water grind and pour the beet lassi in a tall tumbler...Garnish and decorate with a mint leave and serve...Enjoy!

Fish Biryani Recipe (Vanjaram Fish Biryani)

Preparation and flavors of fish biryani is unique. However this biryani, definitely requires lot of attention when cooking.

 Fish Biryani Recipe Video on YouTube English Channel...Subscribe for more videos posted regularly 😊

Fish Biryani

Marination Ingredients:

3 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Salt 

4 Tsp Vinegar

Biryani Ingredients:

300 Grams Seer Fish

300 Grams Basmati Rice

1/2 Cup Finely Chopped Onions

1/2 Cup Finely Chopped Tomatoes

1 Whole Garlic Peeled and Finely Chopped

1 Inch Ginger Peeled and Finely Chopped

3 Green Chilies Finely Chopped or Slit

6 Sprigs Coriander Finely Chopped

6 Sprigs Mint Finely Chopped

3 Sprigs Curry Leaves

4 Pods Cardamom

1 Black Cardamom

2...1 Inch Sticks Cinnamon 

2 Small Bayleaves or 1 Large 

1 Staranise

6 Black Peppercorns

5 Cloves

1 Tsp Jeera

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tbsp Coriander Powder

1 1/2 Tsp Garam Masala

1/4 Tsp Pepper Powder

1/4 Tsp Cumin Powder

4 to 5 Drops Papilon Biryani Flavor 

4 To 5 Drops Papilon Orange Color

1 Half Lime 

Salt as per taste

4 Tbsp Oil

Method:

Wash the fish thoroughly, allow the excess water to drain using a colander.

Add the fish to a mixing bowl. In a separate bowl combine the ingredients for marination.

Apply the marination on the fish pieces in a even layer, allow the fish to marinate for two hours or for best results place it in the fridge overnight. 

Wash the rice twice. Add water to the rice allow the rice to soak in water for 30 minutes.

Heat a pan on medium flame add oil. Once the oil reaches temperature gently place the fish pieces one at a time.

Fry a batch of 4 to 5 pieces for 2 minutes on each side.

Drain the fish from oil and reserve on a plate.

In the same oil add whole spices allow the spices to sputter.

Add finely chopped ginger, garlic, chilies, and curry leaves fry all the ingredients till raw flavor reduces.

Add the spice powders...chilly, cumin, turmeric, coriander, garam masala, pepper and cumin powder fry the spice powders for few seconds. Dilute and add the leftover marination to the masala and fry till oil surfaces.

Add finely chopped onion and tomato. Reserve some mint and coriander for later and add the rest to the onion and tomato.

Fry the onion and tomato in the spice mixture for 3 to 4 minutes covered.

I've used Papilon Biryani flavor which enhances the flavor in the biryani and Orange food color for an appealing presentation. 

Magic Flairs (Papilon ) is one of the renowned manufacturers of a wide range of Food Flavors Soft Drink Concentrates. These products are designed and manufactured in line with the standards of the industry. Papilon colors and flavors is easy to purchase from Flipkart and Amazon.

Once the onion and tomato has soften a bit add 1/2 cup water lime juice and water stir and allow the gravy to boil and cook on medium flame.

Once the gravy has reduced place the fried fish in the gravy and flip gently till the masala is well coated in the fish place on high flame and cook for 2 minutes.

Gently remove the cooked fish will little gravy and reserve on a plate.

Drain the soaked rice and add it to the masala. Gently combine the rice with the masala.

For every one glass rice add 2 glasses water. Measure and add the water place on high flame allow the rice to boil and cook for 15 minutes.

Once the rice has observed most of the moisture place a lid and place the flame to lowest setting and allow to cook for 15 minutes.

Once the rice has cooked...Gently fluff the rice using a spoon or fork. Place the fish with gravy, spread the mint and coriander. 

Add lime juice, few drops of biryani flavor and orange food color...cover and cook the rice for five minutes.

Plate the biryani with fish pieces and garnish with onion slices and lime wedges...Enjoy!

Sausage Masala Pav Recipe

Sausage masala with softest pav buns are so satisfying, we enjoyed it so much.

Sausage Masala Pav Recipe Video on Youtube...Subscribe

Ingredients:

200 Grams Spicy Chicken Sausages 

1 Cup Roughly Chopped Onion

1 Cup Roughly Chopped Tomato

1/4 Tsp Each Curry Powder, Chilly Powder, Pepper Powder

Salt as per taste

2 Tbsp Groundnut Oil

Finely Chopped Coriander and Few drops Lime Juice for garnish...

Method:

Heat a wok with groundnut oil allow it to smoke, place on medium flame.

Add onion and tomato fry till onion turns transparent.

Add curry powder, pepper powder and chilly powder fry for few seconds.

Add salt as per taste and 1/4 cup water stir, cover and cook the onion and tomato till soften and the moisture should've evaporated.

Add the sausage coins and fry for a minute. Add 1 cup water stir well cover and cook until the sausages have doubled and cooked well.

Place on high flame making sure the moisture has evaporated and absorbed, fry a bit garnish with coriander and lime juice and serve hot with butter toasted pav or bread slice and enjoy!

So Yummm!

Clams Sukka Recipe

Sukka in local southindian dialect literally translates as dry or deep fried masala. Clams are prepared in many ways I've tried to recreate the dish we tasted at Mangalore beach. Sukka is a popular dish in Mangalore its practically prepared with fish, chicken and mutton and served with rice crepes, the spicy sukka masala pairs well with rice and crepes.

Ingredients Clams Sukka:

500 Grams Clams

1  Medium Onion

3 Sprigs Curry Leaves

6 to 8 Pods Garlic Crushed

6 Whole Garlic Peeled

1/2 Tbsp Ginger and Garlic Paste

1/3 Cup Fresh Mint and Coriander Finely Chopped

1 Tbsp Chilly Powder

1/2 Tsp Turmeric Powder

1 1/2 Tbsp Coriander Powder

1/2 Tbsp Garam Masala Powder

Tiny Marble Size Tamarind 

8 Black Peppercorns

1/4 Tsp Cumin Seeds

1/4 Cup Freshly Grated Coconut

Salt as per taste

Coconut Oil or Oil of your choice 

Recipe Video Posted on Youtube For Clams Sukka....Subscribe for more Recipes!

Prep:

Boil 10 cups water and reserve it should be hot.

If your cooking clams with shell on then use a toothbrush to brush the shell and wash till the clams are clean.

Soak the clams in room temp water for 10 minutes with 1 tbsp salt.

Rinse the water, add 2 cups warm water and allow the clams to open for 5 minutes rinse and repeat the process for 4 to 5 times.

Once the clams are open we can also rinse it in running tap water to remove excess mud.

After cleaning the clams place the clams in 2 cups warm water we will drain and use this clam juice when cooking it.

Method:

Heat 2 tsp coconut oil in a wok on medium flame.

Add pepper and cumin allow to sputter.

Add half the amount of onion, curry leaves, peeled and reserve garlic, ginger and garlic paste and fry all the ingredients till onion turns transparent.

Add the garam masala, chilly powder, turmeric powder and tamarind along with coconut and fry till coconut releases good aroma.

Add coriander powder and fry for few seconds and remove the fried masala from flame.

Allow the masala to cool a bit and transfer to a mixer jar. Pulse and grind the masala to form a coarse paste.

Heat the wok back on medium flame add coconut oil allow to heat.

Add other half of onion and curry leaves and fry till transparent. 

Add the masala paste and clams fry a bit. Add drained and reserved clam juice, approx... 1/2 cup along with a tsp salt stir and cover the clams to cook and open.

Once the clams open place on high flame and roast till the masala is sukka or dry...Garnish with finely chopped coriander and few drops lime juice and serve it as hot as possible with neer dosas or ghee rice and enjoy!