Paramannam/Kheer Receipe

Paramannam, whenever I see the paramnnam I can't stop myself to eat. I frequently make paramannam because it is easier, simpler and takes less time to make. We, the Andhra people offers paramannam as prasadam to god in every festival.  cow milk and jaggery makes the paramannam appetizing, the flavours of cardamom and ghee makes much tastier. 


Cooking time:   28 mts
 Serve:               10

Main Ingrdients

Basmati Rice 125 gms

Other Ingredients

Milk                                 750 gms
Jaggery (crushed) 250 gms 
Salt                                  a pinch 
Kaju                               8 no.s

Cardamom (powdered)     3 nos.
Ghee                               2 tsps

Method

* Soak rice in 2 cups of water for 20 mts.
* Drain the water and apply 1 tsp of ghee to the soaked rice.
* In a deep vessel pour the rice and 650 gms of water, put on the stove in the medium flame, stir            occasionally boil untill the rice cooked.
* Add raw milk to the rice cook the paramannam till gets thicken.
* Turn off the flame add jaggery mix well cover it for 5 mts.
* After 5 mts boil it for another 5 to 7 mts in lower flame.
* Add kaju, cardamom powder, salt and ghee . Your paramannam  is ready.

Prawns and Egg Plant Curry (Vankaya Royyala Koora)

Main Ingrdients

Prawns            250gms
Brinjal            2 no.s (medium size)

Other Ingredients


Onion                           1 medium size (chopped)
Green chillies               4 slit
Ginger &
garlic (paste)                1 tbsp
Tomatoes                     2 medium size (chopped)
red chillie masala
powder                         2 tsp
Turmeric powder         1/2 tsp
Curry leaves                1 sprig
Oil                               3 tbsp
Bay leaves                  1 or 2
Coconut paste             1 tbsp
Salt                              As per the taste


Method

Clean & wash prawns marinate with 1/4 tsp of turmeric powder, red chillie masala powder, refrigerated for 1 hour. In a non - stick pan heat oil add  bay leaf, chopped onions saute until golden brown. Now add ginger & garlic paste saute for 3 to 4 minutes, add marinated prawns mix with spices by stirring continuosly for 10 minutes in simmer, add chopped brinjal, chopped tomatoes, green chillies and salt to the prawns cook in simmer until tomatoes and brinjal gets soft, add 2 cups of water cook in medium flame for 8 minutes, lastly add coconut paste and curry leaves turn into simmer for 2 minutes. Prawns curry with brinjal is ready. It is well with plain rice.