Chilli Garlic Prawn Rice

FOR THE PASTE

10–12 garlic cloves

1 tbsp Kashmiri chilli powder

2 tsp coriander powder

Salt to taste

Splash of water

FOR THE STIR FRY

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

1 medium onion, sliced

250g prawns, diced

350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw)

Salt to taste

Fresh coriander leaves, chopped (to finish)

1.5 tbsp lemon juice (to finish)

QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g dry shirataki rice with equal parts water (100ml) and microwave on high for 2 minutes.

Blitz or pound the garlic, Kashmiri powder, coriander powder, salt, and a splash of water into a smooth paste.

Heat oil in a pan, splutter the mustard seeds, then add curry leaves and sliced onion. Sauté till the onion softens and turns translucent.

Add the spice paste and cook on medium for 2–3 minutes till the raw smell disappears and the oil separates.

Add the diced prawns, mix well, and cook for about a minute till they just turn opaque — don’t overdo it or they’ll go rubbery.

Add the cooked shirataki rice (or regular cooked rice), toss everything together, and let it warm through for another minute so the masala coats every grain.

Check salt, finish with chopped coriander leaves and a generous squeeze of lemon. Divide between 2 plates and serve hot.

Malvani Chicken Curry

For the Roasted Masala Paste

Onions: 3 medium, sliced

Dry coconut: ¼ coconut, grated

Fresh coconut: ½ coconut, grated

Whole spices to roast

Coriander seeds: 1 tbsp

Cinnamon: 1 inch

Black cardamom: 2

Green cardamom: 5

Cloves: 10

Nutmeg: small piece

Bay leaves: 3

Mace (javitri): 1 strand

Star anise: 2

Shah jeera: 1 tbsp

Cumin seeds: 1 tbsp

Tirphal (Sichuan pepper): 15 (optional)

Stone flower (dagad phool): 1 tbsp

Naagkesar: 1 tsp (optional)

Saffron: 1 tsp (optional)

Sesame seeds (til): 1 tbsp

Poppy seeds (khus khus): 1 tsp (optional)

Water for grinding: 1½ cups

For the Curry

Oil: ¾ cup

Onions: 2 medium, finely chopped

Ginger paste: 1 heaped tbsp

Garlic paste: 1 heaped tbsp

Tomatoes: 2 medium, finely chopped

Water: 1 cup (½ cup + ½ cup)

Malvani masala: 4 tbsp (store-bought)

Chicken: 1 kg, cut into pieces

Water: 1 litre

Salt to taste

Preparing the Masala Dry roast sliced onions in a kadhai without oil until they turn brown. Add 2 tbsp oil and caramelize further. Remove and set aside. Roast grated dry coconut till golden. Remove. Roast grated fresh coconut till golden. Remove. On a low flame, roast all whole spices till aromatic. Add sesame seeds and poppy seeds and roast briefly. Combine roasted onions, coconuts, and spices. Cool and grind to a fine paste using 1½ cups water. Keep aside.

Making the Malvani Chicken Heat ¾ cup oil in a kadhai. Add chopped onions and sauté till soft and translucent. Add ginger and garlic paste. Sauté for 1 minute. Add chopped tomatoes and cook till soft. Add ½ cup water to help the masala cook. Add Malvani masala powder and another ½ cup water. Cook till oil separates. Add chicken and sauté on high flame for 3–4 minutes. Add half the prepared masala paste and mix well. Add 1 litre water and salt. Cover and cook on medium-low flame for 15–20 minutes until the chicken is tender and comes off the bone.

Serve hot Malvani Chicken with bhakri or steamed rice.

Pie Crust

All Purpose Flour - 1 1/2 cup

Sugar - 1 tbsp.

Salt - 1/2 tsp

Butter - 6 tbsp. diced

Shortening - 3 tbsp.

In a food processor add Flour, Sugar and Salt. Blend for 30 sec until just combined. Add in Butter and Shortening; pulse until you get a crumbly mixture. Add 4 tbsp. Ice Cold Water over this mixture and process until moist clumps form. Gather the Dough into a ball and flatten into a disk. Wrap in plastic and chill for about 1 hour. Roll out the dough on a floured work surface into desired circle. Transfer this circle into baking dish and trim the edges and crimp decoratively. Pierce the bottom of crust with a fork and freeze for 15 min before using it in your favorite recipe.

For recipes that call for pre baked Pie Crust preheat oven to 375 F. Line the entire crust with foil and fill with dry beans. Bake for 20 min. Remove the foil and beans and bake another 10 min.