Prawn Potli Biryani (Prawns & Fragrant Rice Steam Cooked in Plantain Leaf)


"Prawn Potli Biryani" is prepared with fragrant rice and spicy prawns parceled inside a banana leaf, fried on tawa to infuse the flavors of banana leaf and served hot with raita.

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Ingredients: 
500 Grams Prawns (Peeled, Deveined, Washed) 
300 Grams Basmati or Jasmine Rice
6 Tender Plantain Leaves
1 Large Onion (Finely Chopped)
3 Green Chilies Slit
1 Inch Cinnamon Stick
2 Pods Cardamom
2 Cloves
1 Tbsp Green Chilly Masala Paste ( Please click here for recipe)
1/2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 1/2 Cups Coconut Milk
1 Cup Milk
Salt as per taste
Oil and Ghee as required
Lime Juice, Freshly Chopped Mint and Coriander for garnish

Method:
Heat a wok on medium flame with 2 tbsp oil and 1 tbsp ghee.
Add whole spices to the oil and ghee fry till the spices splutter.
Add green chilly masala, onion and chilies fry all the ingredients.

Add chilly powder and turmeric powder fry till raw flavor reduces add 1/4 cup water and cook until the onion soften and moisture reduces.

Add prawns and stir to coat the masala add salt as per taste toss.
Add 1/2 cup coconut milk and stir cover and cook on high flame for 5 minutes.

Once the prawns have cooked remove from flame and reserve.
Wash the rice thrice and soak for 15 minutes.
Heat a pressure cooker on low flame add 2 tbsp ghee.

Once the ghee melts, drain the excess moisture from rice and add to the cooker fry for a minute.

Add salt as per taste along with coconut milk, milk and water stir and cover the cooker place a whistle and cook on high flame for 3 whistles.

Ratio for rice and liquid: for 2  cup measure of rice I've added 1 cup coconut milk, 1 cup milk and 1 cup water.

Once the rice has cooked fluff the rice using a rubber spatula or fork.Wash the banana leaf and pat dry.

Place 2 cups cooked rice and top with prawn masala fold to create a parcel. Layer another banana leaf and create parcel. this is ensure the rice and prawns are secure inside and the leaf should not tear apart while frying.

Heat a pan on medium flame with 2 tbsp ghee and place the parcel on the pan and cover with a tight lid fry for 5 minutes on each side.

Once the banana leaf has shrunk and fried remove from flame serve right away with yogurt raita and enjoy...😋

Tricolor #Wintersalad With Mint Jubilee Tea Dressing

I'm a huge fan of fine blended teas; these blended teas can be used in many recipes. I was tagged on Facebook (Bangalore foodies club to create a recipe using tea) therefore I created this patriotic tricolor salad with mint jubilee tea dressing 😀😋

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DESCRIPTION
This one of tea box's signature blends that's both delicious and fragrant. It features locally sourced spearmint, fennel seeds and marigold petals that have been expertly blended with a high-grown green tea to produce a cup that's thoroughly refreshing.

THE EXPERIENCE
LIQUOR

AROMA
Uplifting notes of mint and fennel

APPEARANCE
Pale yellow

TASTE
The liquor is vibrant and immensely fresh tasting. A dominant note of mint persists throughout the length of the cup, enhanced momentarily, by the sweetness of fennel seeds. The tea is smooth with mellow vegetal flavors discernible in the undertone that complement the fresh notes perfectly.

COMPLEMENTS
Best enjoyed with lightly flavored foods like steamed seafood and soft cheeses.


Ingredients:
3 Heads of Lettuce or 250 Grams
250 Grams of Mixed Greens Rocket and Lollo Rosso
100 Grams Grated Cheddar
200 Grams Feta
3 Tbsp Each Melon, Cashew and Roasted Peanuts
1 Tbsp Minced or Crushed Garlic
1 Tbsp Lime Juice
2 Orange Segments or 1 Cup Orange Segments
1/2 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Dried Oregano
1 Mint or Jasmine Tea Pack from Teabox
200 Grams Chicken Breasts
1 Tbsp Butter
1/3 Cup Warm Water
2 Tbsp Olive or Sunflower Oil
Salt as required

Prep up:
Separate the lettuce and lollo rosso leaves thoroughly wash, drain excess moisture using a colander pat dry. Cut the chicken breasts into finger length strips, wash pat dry.

Heat a pan on medium flame gently dry roast cashews, melon seeds and peanuts till crunchy reserve in a bowl. Peel the orange remove the membrane and seeds reserve the segments. Grate cheddar cheese and chop feta cheese into bite size pieces reserve.

Mint Jubilee Tea Dressing:
In a mixer-jar add 1 tbsp of  each melon seeds, peanuts and cashew nuts. Add 1 tbsp cheddar cheese, lime juice, mint jubilee tea and salt grind to form a coarse paste. Add olive oil 2 tbsp with luke warm water and grind to form a smooth paste.

Method:
Heat a pan on medium flame with 1 tbsp butter. Once the butter melts add minced garlic and fry until raw flavor reduces.

Add chicken to the garlic and fry for 2 minutes. Add chilly powder, oregano, pepper powder, and salt as per taste toss and fry for a minute.

Add 1/3 cup water to the chicken cover and cook until water evaporates and the chicken is well coated in the masala. Once the moisture evaporates remove from flame and reserve.

In a salad bowl tear and add the lettuce leaves and lollo rosso into bite size pieces. top with cheddar cheese, orange segments, cashews, melon seeds and peanuts toss all the ingrdients.

Before serving top the salad with chicken and place the dressing on the side or mix all the ingredients crumble and garnish with feta serve right away...Enjoy 😊😋 

Ultimate Chai From TEABOX

Teabox is an ecommerce company based in India that offers consumers globally a variety of 200-300 of the best loose leaf teas, chosen for their quality and sourced from over 150 estates across India and Nepal. 

Founded in 2012, Teabox is based in the heart of India’s tea region and works directly with an extensive network of growers across India and Nepal to source over 150 teas. 

Teas are plucked, processed and packaged within one week using Teabox’s proprietary cold chain process, ensuring the freshest tea on the market is delivered to your doorstep.

Teabox is on a mission to ensure that every cup of tea consumed in the world is fresh, because fresh tea tastes best. Through innovations in supply chain sourcing, cold chain processing and packaging, Teabox has disrupted the 200 year old tea industry. 

These innovations keep the enemies of tea (moisture, heat, oxygen and light) out and keep the tea fresh, as it should be. Teabox.The world’s freshest tea. #OnlyFreshTea
Teabox has introduced 18 refreshing varieties of TeaPacs, the largest selection of loose leaf tea bags on the market. These include traditional favorites like English Breakfast and Earl Grey, and specialty blends like Masala Chai and Mountain Rose. Sold in boxes of 16 priced at INR 240, customers can mix and match any 3 boxes of their favorite teas for INR 500 and above.

For more information, please visit www.teabox.com.


Hand-picked for freshness
These are the first individually packaged tea bags sealed at the source using a natural nitrogen flush that keeps the tea as fresh as the day it was picked. The latest addition to Teabox’s line of exceptional tea products, TeaPacs offer the highest quality, loose leaf tea from Teabox’s premium collection in a more convenient, on-the-go option without compromising flavor or freshness.

Traditional tea bags are filled with the dust of broken tea leaves, while packaging constrains the leaves, preventing them from reaching their full flavor and aroma potential. 

TeaPacs feature a modern, pyramid-shaped tea bag that allows adequate headspace for the loose leaves to unfurl, resulting in a cup of tea steeped with full-bodied flavor. 




Steeping the tea was easy and fun. Place one tea bag per cup pour water which is 80 degrees warm and allow to steep for 2 minutes before serving. 

Green teas and mixed teas dont need milk or cream but if you prefer milk and sugar do mix and serve with assam chai and black chai.


Teabox also has a wide range of corporate and personalized gifts which ranges from tea packs priced at 240/-  to 6000/- fine loose teas and accessories. I personally enjoyed the teapacs and already purchased 3 boxes for my cousin and friends birthdays.

Domestic market has changed over the years many consumers are appreciating the new tea trend, tea tasting or tea parties are becoming popular among younger generation and they enjoy, these food and tea paring sessions. 

Tea Tasting involves many qualities of a tea including its aroma, flavor, body, color, clarity of liquor and so on.

Notes for tea tasting session
Tea liquor/Infusion: Appearance, Aroma and Taste

Start by identifying the type of tea being tasted: Black, White, Green, Oolong or Blend. 

Examine the dry leaves: Note their appearance, color and aroma.
Check for leaf grade, presence of buds, tips, leaf shape, color and smell.

Prepare the tea infusion as prescribed.Ensure you use fresh water.

Take into consideration the appropriate water temperature required for making a particular type of tea. 

Once tea is brewed, separate the tea leaves from the infusion.

Examine the wet leaves

Note their appearance, color and aroma.

Take a note of the leaf size at this stage of cupping. A vegetal aroma is considered a mark of a good, fresh tea.

Examine the tea liquor for its aroma and color.

Look for transparency of liquor and evaluate its color. Bring the cup close to nose and smell the ‘attack’ (first notes). For a fresh tea, the aroma should be brisk and definite, without humid odor.

Examine the taste of the liquor. 
Take in a sip of tea with plenty of oxygen and roll it in your mouth. This will give you a basic estimate of whether the tea is sweet, bitter, acidic, or umami. Inhale and drink the tea. 

Now evaluate the teas’ aroma and palate notes.Check for body (light, medium or full), the level of astringency (low to high), pungency, texture (straight creamy or velvety), the complexity of flavors, and length of flavor (short, medium or long).



We are in love with the teapac concept and will be purchasing more from Teabox. My suggestion is always try the blended teapac and purchase the tea of your choice in bulk. 

Stepping out of my comfort zone and trying new teas will be my goal for future and sipping on tea is much more healthier than alcohol. 

Hyderabadi Food Festival #ShahiDawaat @Sheraton-Feast, Bengaluru

Foodies in Bengaluru now stand themselves a chance to feel like Nawabs with a Ten-day long Hyderabadi Food Festival being organised at Sheraton Grand-Feast, Bengaluru.

Curated by Hyderabadi Chef B.Narsimulu Yadav, will feature cuisines from Hyderabad which is a blend of Persian, Mughlai and Lucknowi.

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The Hyderabadi cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

The dishes are hot and richly endowed with nuts and assorted spices and cooked in asli ghee - has to be enjoyed to be believed.

Chef says typical hyderbadi recipes are rich in spices and flavor, its best to be enjoyed during winter specially paya soup or chicken shorba, haleem, keema paratha, mutton dhalcha, nalli nihari with naans, kodi kura and anda curry this festival is surely a non-vegetarian delight, offering the most sort after dishes. 


The Festival also features some traditional vegetarian dishes from andhra like the green gram dhal dosa (pesarattu), gutti vankaya kura, andhra rasam, veg biryani, paneer tikka, gongura pachadi and okra fry.

Greeted with aromatic spice displays, live food counters and tufted comfy seating, truly the ambiance was a feast for the eyes.We started our food tasting session with an Irani chai, karachi biscuits and mutton puffs at the entrance and ended our meal with kulfi falooda...

Chai Counter...

Mutton Puff

Starters Counter: Keema Kaleji, Mutton Kabab, Channa Tikki, Pudina maachi fry and okra fry...

Mains

Fish Fry, Nalli nihari, Rasam, Chicken Shorba, Paya soup, kodi kura, mutton dhalcha from the buffet spread...

Biryani Counter

Mutton Biryani 

Kachumber Salad


Water Melon Mojito

Paya Soup


Shikampuri Mutton Kabab and Pudina Masala Tawa fish fry

Channa Tikki

Mutton Haleem

Keema Kaleji

Batter Fried Fish

Aloo Paratha

Nalli Nihari

Kaccha Gosht Biryani

Keema Paratha

Pesarattu

Basam Halwa, Khubani ka meetha, kulfi falooda, double ka meetha kiwi sandesh and almond panacotta.

Overall the royal spread was well organized with decent selection of veg and non-vegetarian dishes. My three picks from the spread was keema kaleji with naans, kodi kura and khubani ka meetha. Buffet spread is priced at 1500/- + per person.

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Street Food Series: Mixed Fruit Chaat Recipe

Lovely combination of seasonal fruits combined with a special masala, chutney and dried fruits it is truly a treat as lunch or dessert s...