My brother is here and I'm trying to spice up my cooking. He's just back from a holiday in Indonesia where he didn't really enjoy the food....so these days i do try to cook something special every day.
Today I was thinking of making my usual prawns in coconut gravy but I needed to spice it up. I ended up making something completely different indeed!!
1 cup large prawns
1 tbsp jeera garlic red chilli paste
1 large onion minced
2-3 hot green chillis
1/2 tsp jeera
200 ml coconut milk.
3 cloves, an inch sized stick of cinnamon
Chopped fresh coriander leaves.
Heat oil in a wok and drop in the cloves and cinnamon, add the jeera and let it sizzle. Add the curry leaves and the chillies, slit or in pieces. Stir for half a minute or so and add the finely chopped or minced onion. Don't let the onions burn. Stir well and once they are mildly brown add in the spice paste. You can make this paste yourself or buy it off the shelf (as I do). Mangal makes a good one and so does Atash. Add the salt, turmeric and a spicy chilli powder and a bit of water so the dry spices don't burn.
Once the spices are mixed in well, stir in the prawns (shelled and deveined, of course!). Mix well to coat with the spices. Pour in the coconut milk and let it cook for 3 to 4 minutes. Keep an eye on the prawns and be careful not to over cook them. Add in a generous amount of chopped fresh coriander leaves and you're done!
Serve with fluffy hot steamed rice and some poppadums.
Monday, December 15, 2008
Saturday, December 6, 2008
I learned how to make pancakes when I was ...maybe...9 or 10 years old. I made them recently for breakfast, after a really long time and was flooded with memories of my childhood. This was one of the first things I could cook from scratch without anyone's help and ma allowed me to make it quite often :)
The thumb rule that I remember for pancakes is 1+1+1.
1 cup of milk
1 cup flour, sifted.
Mix all three in a large bowl and add some salt. Let it rest in the fridge, covered, for at least half and hour.
In a small non-stick pan, add a little oil and ladle in the batter, enough to cover the base. Once it bubbles, flip the pancake and cook the other side. This should take about 3 to 4 minutes in all.
You can make them thick or thin, as you prefer. To make thin pancakes, simply add some milk to the batter.
Serve hot with honey, peanut butter, Nutella, cheese spread, jam, marmalade, sauteed mushrooms....whatever you like!! We had ours with honey and with bacon rashers.