Friday, 27 March 2009

Dum Jhinga Anari

Recipe is quite easy and the steps are easy to follow to make a tasty dish for a delicious Hyderabadi dinner

check out the procedure and let me know your comments.

  • 30 ml olive oil
  • 125 gms onions, chopped
  • 20 gms ginger, chopped
  • 20 gms garlic, chopped
  • 125 gms tomatoes, chopped
  • 350 gms jumbo prawns
  • 85 gms pomegranate pearls, fresh
  • 85 gms spring onions
  • 4 gms garam masala
  • salt, to taste
  • 8 gms white pepper power
  • 90 gms flour dough

Steps :-

  1. Heat a frying pan, add olive oil and saute the onions, ginger and garlic for 4 mins
  2. Add tomato and cook for further 4 mins
  3. Add Cleaned prawns and stir, add seasoning, cover and cook till prawns are half done
  4. Then add pomegranate seeds along with the juice if any
  5. Cook till prawns are 3/4th done, add spring onions and finish by sprinkling the garam masala
  6. Place the prawn mixture in an earthware pot.
  7. flatten a ball of wheat flour dough into a half-inch-thick disc large enough to cover the pot.
  8. Place this over the opening quite like a lid and seal the edges.
  9. Place pot in a pre-heated oven for 15 mins till the "lid" acquires a golden crust
  10. Remove the pot from oven and carefully slice of the dough lid.
  11. Spoon the prawn mixture on to a place and serve.

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