Author: Hajra Makda
Publisher: Tropic Publications (1999, 2003 reprint)
Pages: 96 Binding: Paperback
Description from the publisher:
Hajra shares a selection of outrageously delicious recipes, handed down in the family through generation.
To this superb collection she has added her own adaptations and creativity, merging ideas and ingredients from other countries and cultures that impressed her during her travels.
These beautifully produced books contains a mix of more than 130 recipes, 16 full colour photographs and illustrations all within an intricate border.
Hajra shares a delicious and tantalising selection of traditional, classic, and for the more adventurous a chapter on International cuisine, offering a sampling of food from Africa, Arabia and the Mediterranean as well as other countries.
Try the Cashew Chicken, Falafel, or the Madras Fish. For desert will it be the Mango Kulfi or Sweet Carrot Halwa?
King Prawn Biryani
Fish Biryani has a unique flavour. Any variety of firm white fish can be used.
This dish is a delicious change from the usual festive feast of turkey and is freatly welcomed at family gatherings.
600 g / 1lb 5 oz basmati rice + 3 tsp salt
30 ml / 2tbsp vegetable oil
30ml / 2 tbsp ghee
*½ tsp cumin seeds, 3 cardammon pods
*4 bay leaves, few cloves, 2 sticks cinnamon
*1 small finely chopped onion
2 tsp ginger/garlic paste
10 ml / 2 tsp red chilli powder
4 green chillies-slit
½ tsp turmeric
10 ml / 1 tsp salt or to taste
450 g / 1 lb king prawns-deveined and washed
30 ml / 2 tsp yoghurt
10 ml / 2 tbsp lemon juice
55 g / 2 oz green peas
1 spring onion, chopped
3 tbsp freshly chopped green coriander
Wash and soak rice in hot water. Heat oil/ghee in a medium sized, heavy pan.
Add all ingredients marked with a * then let onions sizzle for a while. When golden add
Ginger/garlic, red/green chillie, turmeric and salt. Stir for a few minutes then add prawns, yoghurt and lemon juice. Cook on medium heat.
Boil some water, then add rice, peas and salt. Boil till just slightly undercooked.
Wash and refresh rice under cold water.
Make layers with rice, prawns, chopped spring onions and coriander.
Finish with layer of white rice.
Sprinkle few spoons of hot water and cover and put on stove on lowest setting until steam escapes and rice is thoroughly cooked.
Garnish with more chopped greens before serving.
About the Author
Hajra Makda demonstrates and teaches the art of baking and cooking at various National and International venues.
She works closely with various food companies as a freelance consultant advising on recipe development and package designs.
Hajra contributes and submits regular articles to various publications at home and abroad and has made several TV appearances.
Hajra is currently working on her third book of this series.
She has launched her own choice selection of starters, savouries, chutneys & pickles, under the 'Hajra' brand.