Yes, with time being a constant rare asset that one can hold on to, I can completely understand, if it is indeed difficult to spare this scarce resource to things that have almost zero relevance towards the progress of our day-to-day chores. Something like our random thoughts, which hardly assist in completion of any task, but often pop up whenever they are least expected. But so much so that we accumulate all our focus towards accomplishing the practical goals we set for ourselves, we the helpless beings also wander away; probably to take a break. This act of wandering is further accompanied by the so-called unregulated mind that we have been trying tirelessly with all our vigour to bring under control.
Whatever it is! One thing is given, either we like it or not, but we cannot do away with these thoughts, that time to time keep on bugging us sometimes with pleasure and sometimes with despondency. And there exists, people like me, who more than often without any reason actually cares to give those thoughts some valuable time. And the span only increases when it comes to food.
From the beginning I never ate food just to survive. For me food has always been a subject to ponder. Irrespective of whether I like the food or not, I definitely give the food a thought. And this camaraderie is not limited only to the end product that I eat. Infact, the camaraderie is extended but not limited to the food on the plate, the process on how the food is cooked, the whys and hows of food and even the emotions attaching food to homo sapiens. Although this ongoing affair of thought process does demand an extensive share of resource called time, but investing my resource on this prized subject does enlighten me significantly. And with this enlightenment, comes the power or capacity to think more.
Thus, beyond the food on my plate, the process of cooking food and whys and hows of food, I also think about the traits of food that appeal and also the things that make us like a food. I even think about the reasons that make us hungry beyond hunger, or for that matter the reasons that make us actually like a food beyond taste.
So, my next recipe ‘Prawn with Veggies’ is borne out not from past experience or taste, or legacy, but through a simple source called imagination of a good-looking plate, and realising that how we human beings are so similar, after experiencing a similar kind of dish, few days after I created the same in my kitchen.
Here I am sharing my recipe and my imagination with ‘Prawn with Veggies’ recipe.
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Recipe: Prawn With Veggies
Preparation Time: Around 11 minutes Cooking Time: Around 55 minutes on low flame Equipment Used: Knife, Peeler, Non-stick pan, Wooden Turner, Bowls, Spoons, Measuring Cups, Measuring Spoons
Ingredients:
- 250 gram prawns
- 15 cloves of garlic
- 2 carrots
- 2 babycorns
- Half of one broccoli
- 5-6 cherry tomato
- ½ teaspoon salt
- 2 teaspoon rice bran oil
- 2 and ½ teaspoon butter
- 2 dried red chillies
- 1 teaspoon salt
- 5-6 curry leaves
- 200 ml coconut milk
Method:
- Thaw the prawn if they are frozen
- Peel and chop the garlic cloves
- One by one take the vegetables and cut them appropriately to around 2-3 inches size
- Put a pan on stove to heat
- In the meantime, marinate the prawns with ½ teaspoon salt
- Add oil to the pan, once the pan is hot
- Bring the marinated prawns to fry, as light smoke comes out from the pan
- Once the prawns are fried, transfer them to a container, and melt 2 and ½ teaspoon butter in the same pan on low flame
- Break the dried red chillies and throw them into the pan. Sauté the chopped garlic in butter
- Add the cherry tomatoes, followed by other vegetables once the garlic is sauteed
- Add ½ teaspoon salt followed by curry leaves
- Add coconut milk once the vegetables are fried or the liquid evaporates from vegetables
- Cover the pan and leave the broth to cook for 2-3 minutes till bubbles appear
- Add the fried prawns to the broth
- Taste and adjust salt (if required)
- Switch off the stove and sprinkle origami and pepper
- Relish the dish with hot rice or hot noodles
Thaw the frozen prawn.
Peel and chop garlic cloves.
Cut vegetables to around 2-3 inches size.
Heat a pan and marinate the prawns with salt in the meantime.
Bring the marinated prawns to fry.
Transfer the fried prawns to a container, and melt 2 and ½ teaspoon butter in the same pan on low flame.
Break the dried red chillies and sauté the chopped garlic in butter.
Add the cherry tomatoes, followed by other vegetables.
Add salt followed by curry leaves.
Add coconut milk once the vegetables are fried.
Cover the pan and leave the broth to cook for 2-3 minutes.
Add the fried prawns to the broth.
Switch off the stove and sprinkle origami and pepper.
Tips:
- Thaw the prawns few hours in advance. Soak them in water, if there is paucity of time
- To use broccoli in this dish, take out the florets from broccoli. Cut the florets into halves if they are too big
- Keep the garlic and red chilli ready, way in advance, as butter has high melting point
