Prawns Nariyalwala

To serve 4 Time 20 mts

Ingredients
Prawns - 1/2 kg
Turmeric powder - 1 tablespoon
Chilli powder - 2 tablespoons
Salt - 1 tablespon
Kodampuli (Kerala tamarind) - 2 pieces
Tomato paste - 1 packet
Bombay onion - 2 large
Coconut milk - 1 glass
Water - 1 glass
Oil - 2 tablespoons
Method
Remove shell from prawns, wash it and put turmeric powder, chilli powder and salt on it and keep for half an hour.In a pan saute the onions for 5 mts in low fire and then add the tomato paste and other ingredients. Mix well.
Add the prawns and coconut milk and water. Keep in low fire for approx 20 mts. Stir occasionally. Take out from fire and serve immediately.
Serve with kuboos or chappathi or parotta.

Recipe sent by Dr Haroon H Marikar

Fifteen Minutes Biriyani (Pressure Cooker)

Sufficient for 3

Ingredients

1. Basmathi rice or long rice 2 cups clean and soak in water drain

2. Chicken ½ kg. Clean and cut to curry size pieces*

3. Bombay onions 2 (medium size) cut to thin slices

4. Curd. ¼ cup

5. Tomatoes 2 (medium size)

6. Spices cardmon 3, cinnamon 1'', Cloves 5

7. Turmeric powder ½ tsp, Red chillies powder ½ tsp, Jeera ¼ tsp

8. Small onions 5, Green chilles 5, Ginger 1, Garlic 5 pods (or ginger garlic paste 1 tsp) - chop to small pieces

9. Corander leaves 2 tsp (shuredded)

10. Oil 5 table spoon, Dalda 3 table spoon

11.Salt to taste (1/2 tsp)

12. Garam masala powder ½ tsp

Method
Take a 5 or 6 litre pressure cooker. Put half of oil in it saut the spices.

Put the chopped items and sauté till good aroma comes out.

Put powdered items.

Put the meat and cover it with curd, tomatoes and balance of oil and salt and pour in to the cooker.

Put rice on it cover and pressure cook for 5 minutes leave it.

When the pressure comes down open and sprinkle the rest of coriander leaves.

Optional
On opening you can sprinkle 2 table spoons of rose water with few shreds of saffon in it.

An Easy side dish
Chop Bombay onion (one) and a green chillie. Mix with ½ cup of curd and salt. Sprinkle coriander leaves over it 

* Timing fit for tender mutton also. Increase time by another 10 minutes if not tender (Dont forget to add water to make up for the increase in time).