Chicken tortilla wraps

Chicken Tortilla wraps

These tortilla chicken wraps are unbelievably simple and quick to put together. It’s best had fresh off the stove – simple, earthy cumin spiced chicken, fresh coriander and melty cheese all wrapped up in warm, olive oil toasted tortillas!
Prawn pulav

Prawn biryani

Sunday morning, I was deveining prawns in my kitchen. It seemed to take forever. I wondered how many hours in life a person would spend deveining prawns. They must have statistics for that surely, like they have for how many hours in life we spend at traffic signals, how many pads a woman goes through in a lifetime, how many hours people spend on whatsapp debates… Somebody somewhere must have thought of quantifying the time spent on deveining prawns. I made a mental note to google it later when my hands were not yucky. The deveined pile was still small. I felt I was going too slow. I needed to set myself a goal. I decided I’d have to finish deveining the prawns before I picked up Yuvan from his class. I was quite pleased that I finished in half an hour. I was late to his class by 10 minutes though. I reckoned he would have enjoyed the extra time to run around with his buddy. His bud had left and he wasn’t pleased. It also meant I was late to pick up Hasini too. I braced myself for her grumbling. She didn’t notice me. She painted away and let me wait 10 minutes before she packed up. What do you know? It happens all the time when I want to fix a bug or send a particularly verbose mail before I go to the restroom. When I finally finish, the restroom is busy. The reason people spend all that time deveining prawns is because it adds an unbeatable flavour to any dish. I made prawn biryani. Let me tell you this. This Prawn biryani is just about perfect – just spicy enough from the green chillies, fragrant from the whole spices and kissed by the delicate coconut milk goodness. Everyone who ate it loved it. That includes Yuvan, Hasini and my dad. That’s one hard bunch to please. I served it with raita, boiled eggs and tawa fried fish fillets. Let me know if you make this prawn biryani. Print Recipe Prawn biryani Perfectly flavoured Prawn biryani made in a pressure cooker! Course main Cuisine Indian Prep Time 40 minutes Cook Time 20 minutes Servings 5-6 people Ingredients 1/2 kilo Prawn/Shrimp, shelled and deveined400 gm Basmati rice, soaked in water for 20 minutes2 Onions, sliced thin2 Tomatoes, chopped10 Green chillies, sliced lengthwise2 inch ginger8-10 cloves garlic1 tsp Fennel...
Curd rice

The trick to making the creamiest, just tangy enough Curd rice

Now as soon as I say that the recipe I am going to share today is Curd rice, I can imagine Maamiyaars and Gayathris in families (gossip-specialists & critics in families) turning up their noses. They’d compare me with their daughter, themselves, their maid or that horrible character in the TV serial (Indian TV serials have only 2 types of characters – saccharine good & perfect or deviously bad & empty) and profile me as the lazy woman who makes a big deal of a simple curd rice. I believe every dish, however simple can be exquisite or bleh. A fried egg is simple. It can also be the most beautiful thing – lacy slightly browned edges, soft set whites holding a jiggly yolk with a smattering of freshly ground pepper. Or it could be something else. I also do not believe the single recipe dish. There are always numerous ways to make a dish. I am always on the lookout to make a dish better, to put a different twist on it, to make it easier or quicker. My complaint with curd rice was always that it was either too runny or too thick and lumpy. It did not stay the way it was packed. By lunch time, it would have transformed into something else. Sometimes the curd rice turned too sour. If I tried to control the tang by adding too little curd, it tasted too flat. The rice had to be soft too – not pureed in a mixie, baby food kind of mash but pongal kind of creamy soft. The one trick I am going to share today will solve all your curd rice problems, I promise. Cook rice in a pot of water till it is cooked through and the rice grains are full length. Then add milk and cook the rice in milk until creamy and soft and pongal like. This step makes all the difference. Cooking the rice in milk ensures that the rice remains creamy, luscious and soft. The milk also offsets the tang in the curd brilliantly to make it just as tangy enough as you want it. Towards the end when you’re tasting and adjusting the seasoning, feel free to add in a spoon of curd or milk to achieve your right amount of tang. There is no right or wrong here. Since the rice has already absorbed a lot...