Prawn Biriyani

https://www.youtube.com/watch?v=Lf3ZtUEPKss

Green Peas Curry

For the Coconut Paste

• Fresh grated coconut – 1 cup

• Cashew nuts – 10

• Ginger – 1 inch

• Garlic – 6–7 cloves

• Fennel seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Water – 1 cup

For the Curry

• Oil – 3 tbsp

• Bay leaves – 2

• Green cardamoms – 3

• Cinnamon – 1 inch

• Cloves – 3

• Onion – 1 medium, finely chopped

• Turmeric powder – 1 tsp

• Red chilli powder – 1 tsp

• Tomato – 1, finely chopped

• Water – 1 cup (for cooking tomatoes)

Other Ingredients

• Curry leaves – 1 sprig

• Green chillies – 5, slit

• Fresh green peas – 1.5 kg (shelled)

• Water – 1.5 litres

• Salt to taste

Step 1: Prepare the Coconut Paste Grind coconut, cashews, ginger, garlic, fennel seeds, cumin seeds, and water into a smooth paste. Step 2: Make the Base Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add chopped onion and sauté till soft and translucent. Do not brown. Add turmeric, red chilli powder, and tomato. Cook till tomatoes soften. Add 1 cup water and a little salt to help the tomatoes cook faster and release oil. Step 3: Build the Flavour Add curry leaves and green chillies. Mix well. Add the coconut paste and sauté lightly for 1–2 minutes. Step 4: Cook the Amti Add green peas and mix well. Pour in 1.5 litres water. Rinse the grinder jar and add that water too. Cover and cook till the peas are fully done, stirring occasionally to prevent sticking. Step 5: Finish Check salt and adjust if needed. --- Serve hot with chapati, pav, or varan bhaat.

Caramelized Onion Chicken Pasta

Garlic Herb Chicken

1200g Raw Boneless Chicken Thighs

2 Tsp Salt

4 Tsp Spicy Italian Seasoning (brand: Schwartz)

3 Tsp Parsley

4 Tsp Garlic Granules or Powder

4 Tsp Paprika

6 Tsp or 30g Olive Oil

Caramelized Onions

200g Red Onion, thinly sliced

200g White Onion, thinly sliced

100g Sundried Tomatoes, drained and chopped

1 Tsp Salt

3 Tsp Italian Seasoning

2 Tsp Paprika

1 Whole Garlic Bulb, sliced from the top

10 Seconds Spray Avocado Oil Spray

Creamy Pasta Sauce

400-450g Light Evaporated Milk or Regular Milk

120g Light Cream Cheese

90-100g Grated Parmesan

20-25g Dark Soy Sauce

1-2 Tbsp Fresh Parsley, finely chopped

350g Spaghetti or Linguine, dry weight

Slice chicken thighs into cubes. Add seasoning and olive oil, mix well then set aside.

Slice red and white onion, add to large oven dish with chopped drained sundried tomatoes, seasonings and avocado oil spray. Mix well, place whole garlic in centre then cover with foil.

Oven bake for 45 mins at 190C/380F checking halfway. They should be golden and caramelized.

Squeeze in garlic, mix well and while dish is still hot, add parsley, soy sauce, parmesan, milk and cream cheese.

Stir continuously until melted and creamy. You can place back in the oven on low temp to thicken the sauce slightly. Add cooked pasta and fold gently till rich and indulgent.

In a lined large sheet pan, spread chicken then oven bake for 18 mins at 200C/400F and broil for 5 extra mins until golden and crispy. Serve with caramelized onion pasta and ENJOY!