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Perfect & Palatable Parsi Prawn Patio

Perfect & Palatable Parsi Prawn Patio

Spicy and smothered in disparate flavours, this delicious and delightful Parsi Prawn Patio is made mostly during any and every auspicious occasion.

Hindi Video :

English Video :

 

Serves: 2 - 4    Preparation Time: 25 mins   Cooking Time: 20-30 mins

 

Ingredients Required For The Dal:

  • Toovar Dal / तुअर दाल 
  • Turmeric Powder / हल्दी
  • Salt / नमक 

 

Ingredients Required for Tempering:

  • Ghee / घी  - 1 tbsp
  • Oil / तेल  - 1 tbsp
  • Cumin Seeds / जीरा - 1 tsp
  • Garlic / लहसुन - 4-5 chopped
  • Onion / प्याज - 1 chopped

 

Ingredients Required for Prawn Patio:

  • Prawns / प्रॉन्स 
  • Onions /प्याज - 3 chopped
  • Green Chillies / हरी मिर्च- 6 chopped
  • Garlic / लहसुन- 4-5 chopped
  • Cumin Seeds / जीरा - 1 tsp
  • Tomatoes / टमाटर- 3 grated
  • Curry Leaves / कड़ी पत्ते
  • Red Chilly Powder / लाल मिर्च पाउडर - 2 tsp
  • Turmeric Powder / हल्दी- 1 tsp
  • Water / पानी
  • Salt / नमक

 

Utensils Required:

  • Pressure Cooker
  • Small Pan for tempering
  • Hand Blender
  • Blender
  • Spatula
  • Deep Bottomed Pan

 

Method:

 

Pressure Cooking The Dal:

  • Soak Dal for minimum 2 hours. We do this to soften the grains of the dal. It also helps cook the dal faster. Once soaked, cook in a pressure cooker for 4 whistles. Add some ghee, turmeric powder and water to the dal before pressure cooking. The ghee helps deepen the flavour of the dal and keeps the grains separate.
  • Pressure cooking helps to conserve their nutrients. Cooking on an open flame or boiling reduces the amount of nutrients you consume. It also helps cook the dal faster than it would on an open flame.

 

Making of Green Masala:

  • In a blender add chopped green chillies, chopped garlic and crushed cumin seeds. Grind to form a green paste. This paste will be spicy, nutty and flavourful.

 

Making of the Patio:

  • Heat some oil in a pan. When hot add in the curry leaves. Quickly add in the chopped onions and saute until golden brown in colour. Ensure you do this quickly to prevent your curry leaves from burning.
  • When your onions are ready, add in your prepared green paste and cook for about 2 minutes.
  • Next, add in your grated tomatoes for that hint of freshness. You may even use readymade tomato puree if you prefer. Cook for about 5 minutes until all the juices have released.
  • Next, add in the dry masalas - Red chilli powder for that spice; Turmeric Powder for that pungent, bitter flavour and finally some salt. You may add more or less red chilli powder depending on the amount of spice you can handle.
  • Some families prefer to add some vinegar at this stage to make it sour, and others add some sugar to make it sweet. You may add both if you prefer your food sweet and sour. Ensure you add a little at a time to prevent your Patio from becoming too sour or too sweet.
  • Next, add some water to the pan, and finally the prawns. Ensure that you do not add too much water as the gravy should be dry. We only add water to help the prawns to cook.

 

Making of the Tempering:

  • Heat some oil and ghee in a pan We do this because it gives a gorgeous flavour to the tempering. When hot, add in the cumin seeds. If the ghee is hot, your cumin seeds will crackle. Your cumin seeds will add that slight nutty flavour to the dal.
  • Next, add in some curry leaves for that hint of freshness. Your curry leaves will crackle and sputter some ghee, so remember to do this on a low flame.
  • Next, add in the chopped garlic for that delicate nutty flavour. Ensure that you add them quickly to prevent your curry leaves from burning.
  • Finally, we add some onions to add that hint of sweetness.

 

Putting it together:

  •  Pour your tempering over your Dal and serve with a steaming plate of jeera rice! Ensure that you do not mix the dal before serving!

 

Note:  You can use your favourite fish, chicken or mutton instead of the prawns. 

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