I have migrated all my blog posts on this to my other blogspot. This was meant to focus on Books, Movies and Food. I realized it primarily had posts on food and that too many months apart at times.
Not doing justice to it at all. And definitely does not deserve a separate blogspot. From henceforth, I will be writing only at:
www.soumyamahapatra.blogspot.com
Sunday, April 17, 2011
Wednesday, April 13, 2011
Prawns curry - Oriya style
I do not have pictures to go with the recipe right now. I wrote out this recipe for a friend and hence putting it up here right away. I will update the pictures at a later date. Hopefully within the week or so. But the dish is far more sinful in its taste than looks. So not much is missed without the pictures.
This is my mum's recipe. She is one of the best cooks I have come across. But it is not about the recipes with her, I have come to realize. It is the magic in her hands (as I am sure most of you will agree with about your mums too). I can follow her recipe to the 'T' and yet not get the supreme result she manages. Be it with a dish like prawns curry or upma. I make better tea than her though. Not self proclaimed, the mum and her husband (at great personal risk) have stated this time and again.
Ingredients
1. Fresh medium to large sized prawns (de-veined)
2. Two medium sized Potatoes
3. Two large onions cut into small pieces
4. Two tomatoes cut into small pieces
5. Ginger-garlic-green chillies paste (for best results make this at home)
6. Haldi powder, mirchi powder, jeera powder, dhania powder, any meat masala
7. Fresh coriander, washed and cut - a handful
Preparation
1. Marinate the prawns in haldi, mirchi powder and 1/2 the ginger-garlic-chillies paste. Keep aside for 20 mins
2. Cut potatoes into long strips (like for french fries) and shallow fry till done on high flame. Set aside
3. Shallow fry the marinated prawns for not more 3 minutes. Set aside
4. Take a large wok and add oil (about 4 tbspns)
5. Add the remainder of the ginger-garlic-chillies paste to the hot oil.
6. Add the cut onions and wait till they brown. Add the tomatoes to this.
7. When tomatoes are nicely cooked & soft, add 3/4th of the fresh coriander. Mix well.
8. Add the spices - jeera pwdr, dhania pwdr, meat masala (1 tspn). Stir well so as to not let the spices stick to the bottom.
9. Add the fried potatoes. Mix. Let be on slow flame for 2-3 minutes.
10. Add the prawns. Mix. Let be on slow flame for 2-3 minutes.
11. Add water (about 2 cups or as per your consistency requirement).
12. Add salt according to taste. Add more mirchi powder if required.
13. Let it simmer for 7-8 minutes. Check to see if potatoes are done.
14. Add the remaining fresh coriander to garnish.
Voila! Serve hot with rice.
This is my mum's recipe. She is one of the best cooks I have come across. But it is not about the recipes with her, I have come to realize. It is the magic in her hands (as I am sure most of you will agree with about your mums too). I can follow her recipe to the 'T' and yet not get the supreme result she manages. Be it with a dish like prawns curry or upma. I make better tea than her though. Not self proclaimed, the mum and her husband (at great personal risk) have stated this time and again.
Ingredients
1. Fresh medium to large sized prawns (de-veined)
2. Two medium sized Potatoes
3. Two large onions cut into small pieces
4. Two tomatoes cut into small pieces
5. Ginger-garlic-green chillies paste (for best results make this at home)
6. Haldi powder, mirchi powder, jeera powder, dhania powder, any meat masala
7. Fresh coriander, washed and cut - a handful
Preparation
1. Marinate the prawns in haldi, mirchi powder and 1/2 the ginger-garlic-chillies paste. Keep aside for 20 mins
2. Cut potatoes into long strips (like for french fries) and shallow fry till done on high flame. Set aside
3. Shallow fry the marinated prawns for not more 3 minutes. Set aside
4. Take a large wok and add oil (about 4 tbspns)
5. Add the remainder of the ginger-garlic-chillies paste to the hot oil.
6. Add the cut onions and wait till they brown. Add the tomatoes to this.
7. When tomatoes are nicely cooked & soft, add 3/4th of the fresh coriander. Mix well.
8. Add the spices - jeera pwdr, dhania pwdr, meat masala (1 tspn). Stir well so as to not let the spices stick to the bottom.
9. Add the fried potatoes. Mix. Let be on slow flame for 2-3 minutes.
10. Add the prawns. Mix. Let be on slow flame for 2-3 minutes.
11. Add water (about 2 cups or as per your consistency requirement).
12. Add salt according to taste. Add more mirchi powder if required.
13. Let it simmer for 7-8 minutes. Check to see if potatoes are done.
14. Add the remaining fresh coriander to garnish.
Voila! Serve hot with rice.
Monday, March 28, 2011
Britania and Co.
"There is no greater love, than the love of eating"
Britania & Co. Restaurant - Since 1923
We heard about this place from various people and blogs. We were in Mumbai for sometime and decided to try out as many eating joints as possible. Britania was one of the chosen spots.
Sitting near Ballad Estate, Britania is always crowded. Be it a weekday or a weekend, one can expect to wait for 15-20 minutes to get a table. But it is such a nice spot that one does not mind. We got a table for us (two of us) upstairs. Though it is not the best spot from point of service, it lets you look onto the main section. There are all sorts of people eating all sorts of things. When S and I were there, there was a cartoonist sitting at a table drawing out everybody, there was a photographer taking pictures of the place and doing so from all different angles. It made for an interesting sight.
When we heard Britania, we heard Berry Pulao. No one spoke of anything else. So that was certain and we also asked for Mutton Sali Boti to go with chapati. The mutton berry pulao is yellow coloured pulao with hunks of mutton and liberal sprinkling of berries on top (and hence the name). The berries lend a soury crunch to the mutton pulao. Each mouthful is an explosion of flavours but at the same each flavour is distinct. It is one of the most unique dishes I have had. The mutton sali boti, a most delicious mutton gravy with potato crisps on top, was next with the chapattis. The mutton was cooked to perfection. Succulent melt in the mouth pieces but still held themselves together. The potato crisps helped add an extra zing to each bite.
I ordered a strawberry soda to wash all this down with. What I got was a bottled aerated strawberry rink called Pallonji's.
I loved the place and I loved the food. It is a shame I got to know of it after leaving Mumbai. Here is to more trips to Mumbai and better eating.
Britania & Co. Restaurant - Since 1923
We heard about this place from various people and blogs. We were in Mumbai for sometime and decided to try out as many eating joints as possible. Britania was one of the chosen spots.
Sitting near Ballad Estate, Britania is always crowded. Be it a weekday or a weekend, one can expect to wait for 15-20 minutes to get a table. But it is such a nice spot that one does not mind. We got a table for us (two of us) upstairs. Though it is not the best spot from point of service, it lets you look onto the main section. There are all sorts of people eating all sorts of things. When S and I were there, there was a cartoonist sitting at a table drawing out everybody, there was a photographer taking pictures of the place and doing so from all different angles. It made for an interesting sight.
When we heard Britania, we heard Berry Pulao. No one spoke of anything else. So that was certain and we also asked for Mutton Sali Boti to go with chapati. The mutton berry pulao is yellow coloured pulao with hunks of mutton and liberal sprinkling of berries on top (and hence the name). The berries lend a soury crunch to the mutton pulao. Each mouthful is an explosion of flavours but at the same each flavour is distinct. It is one of the most unique dishes I have had. The mutton sali boti, a most delicious mutton gravy with potato crisps on top, was next with the chapattis. The mutton was cooked to perfection. Succulent melt in the mouth pieces but still held themselves together. The potato crisps helped add an extra zing to each bite.
I ordered a strawberry soda to wash all this down with. What I got was a bottled aerated strawberry rink called Pallonji's.
I loved the place and I loved the food. It is a shame I got to know of it after leaving Mumbai. Here is to more trips to Mumbai and better eating.
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