talesfromprathee

The CASEOLOGY by Spigen Parallax TPU, PC Back Cover Compatible for Samsung Galaxy S22 Ultra (Burgundy)
can be purchased from Amazon India amzn.to/3IFhAoy

2 years ago | [YT] | 1

talesfromprathee

CASEOLOGY by Spigen Parallax TPU, PC Back Cover Compatible for Samsung Galaxy S22 Ultra (Burgundy) can be purchased from Amazon India at amzn.to/3Y40I04

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2 years ago (edited) | [YT] | 1

talesfromprathee

2 years ago | [YT] | 4

talesfromprathee

2 years ago | [YT] | 4

talesfromprathee

Mushroom Biriyani Recipe

#mushroombiriyani #mushroom #mushroomrecipe #mushroomrecipe #mushroonrice #vegetablebiriyani #vegbiriyani #biriyani #vegetablebir #vegetablebiryani #biryani

Ingredients:

1 cup basmati rice
1 large onion, finely chopped
3 cloves garlic, minced
1 inch ginger, minced
1 green chili, chopped
1 cup chopped mushrooms
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
Salt, to taste
2 tbsp oil
2 tbsp freshly squeezed lemon juice
1/4 cup chopped fresh cilantro
2 tbsp ghee

Cooking Instructions:

Rinse and soak the rice in water for 30 minutes. Drain the water and set the rice aside.
Heat oil in a large saucepan and add chopped onion. Cook until golden brown.
Add minced garlic, ginger, green chili, and cook for another minute.
Add chopped mushrooms, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Cook until mushrooms are tender.
Add the soaked rice to the pan and mix with the mushroom mixture.
Pour 2 1/2 cups of water and bring it to boil. Reduce heat to low, cover the pan and cook until the rice is done.
Stir in lemon juice and cilantro.
In a separate pan, heat ghee and pour it over the rice. Serve hot.

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2 years ago | [YT] | 6

talesfromprathee

#athos #burmafood

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2 years ago (edited) | [YT] | 3

talesfromprathee

Dindigul Style Chicken Biriyani

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2 years ago | [YT] | 3

talesfromprathee

Chicken Curry


Ingredients:

2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp vegetable oil
2 onions, finely chopped
3 cloves of garlic, minced
2 tbsp ginger, minced
2 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 cup chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Fresh cilantro, for garnish


Instructions:

Heat the oil in a large pot or Dutch oven over medium heat.
Add the onions and cook until softened, about 5 minutes.
Add the garlic and ginger and cook for an additional 2 minutes.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 1 minute.
Add the chicken and cook until browned, about 5 minutes.
Add the diced tomatoes and chicken broth, bring to a simmer, and cook for 15-20 minutes, or until the chicken is cooked through.
Stir in the cream and simmer for an additional 5 minutes.
Season with salt and pepper, to taste.
Garnish with fresh cilantro and serve over rice or with naan bread.

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2 years ago | [YT] | 2

talesfromprathee

Chicken Kulambu is a traditional South Indian dish made with a flavorful blend of spices and a tamarind-based gravy. Here is a basic recipe:

Ingredients:

1 lb boneless chicken
1 onion, finely chopped
1 tomato, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala powder
2 tbsp tamarind paste
Salt to taste
Oil for cooking
Fresh coriander leaves for garnish
Instructions:

Heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds and let them sizzle.
Add the chopped onions and sauté until they turn translucent.
Add the ginger and garlic and sauté for a minute.
Add the chopped tomatoes and sauté until they turn mushy.
Add the coriander powder, turmeric powder, red chili powder and garam masala powder and sauté for a minute.
Add the tamarind paste and a cup of water. Bring it to a boil.
Add the chicken and salt to taste. Mix well.
Cover and cook on low heat until the chicken is fully cooked.
Garnish with fresh coriander leaves and serve hot with rice.
You can adjust the amount of spices used to your preference.

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2 years ago | [YT] | 2

talesfromprathee

SAKKARAI PONGAL

Sweet Pongal is a traditional sweet dish from South India, made with rice, lentils, jaggery, ghee, and cashews. Here is a recipe for you to try:

Ingredients:

1 cup rice
1/4 cup moong dal (split yellow lentils)
3 cups water
1 cup grated jaggery
1/4 cup ghee
1 tsp cardamom powder
1/4 cup cashews, chopped
1/4 cup raisins

Instructions:

Wash the rice and dal together and soak for 30 minutes.
In a large pot, add the soaked rice and dal along with 3 cups of water and bring to a boil.
Reduce heat to low and simmer until the rice and dal are cooked and the mixture becomes thick, about 15-20 minutes.
Add the grated jaggery and stir until it is completely dissolved.
Heat the ghee in a pan and add the cashews and raisins. Fry until golden brown.
Add the fried cashews and raisins to the pongal mixture, along with the cardamom powder and stir well.
Cook for an additional 2-3 minutes.
Remove from heat and let it cool for a few minutes before serving.
Note: You can also add some milk for making it more creamy.

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2 years ago | [YT] | 3