the unsung splendor of chettinad cuisine
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Following the trail of Zamorin cuisine. This week, as I thought of what to cook, I had a quick chat with my aunt who, like my grandmother is an excellent cook. My heart immediately lit up. I had forgotten about Prawn Biryani! Something so delicious.
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The unsung splendor of chettinad cuisine. September 18, 2014. Prawn in tender coconut. Paaya gravy with semiya. Prawn in tender coconut. 500 grams of tiger prawns. 2 inch of ginger. 5 grams of garlic. 5 nos of green chillies. 5 grams of Somph. 2 nos of Onions. Coconut water from 2 coconuts. 2 nos of tomatoes. 2 nos of onions. 30 ml of oil. 3 grams of turmeric powder. Heat oil in a vessel , add cut onions , cook well, add tomatoes and cook well. When gravy is thick and prawns cooked , remove from range.PARSED CONTENT
The site had the following in the homepage, "The unsung splendor of chettinad cuisine." I noticed that the web site stated " 500 grams of tiger prawns." They also stated " 5 nos of green chillies. Coconut water from 2 coconuts. 3 grams of turmeric powder. Heat oil in a vessel , add cut onions , cook well, add tomatoes and cook well. When gravy is thick and prawns cooked , remove from range."ANALYZE MORE BUSINESSES
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