SUNDAY NEWS PAPER WITH BETTER THAN A GRANDMA. ....

It’s Sunday morning!!!!🤩

And everyone has that daily chores .... 

Wake up late😴

Gaze out of the window...😇🏡🏞

Having a nice hot cup of tea ☕️  With Bread,🥖, butter and jam🍯

Not to forget, thinking 💭 about ......

OUR Relatives, Close ones, Near ones & Dear ones 👨‍👩‍👧‍👦👩‍👩‍👧‍👦👨‍👩‍👦‍👦👨‍👨‍👧

Sundays those days 

SPRING CLEANING 🧹 

COOKING IN BULK 🍰🥧🌽🍆🌶🥒🥬🍅🍠🌽🥕🥑🥦

 BEST OF EM ALL.....having family over for SUNDAY LUNCH

As a 🧒 KID,  I remember, going to our TREE HOUSE 🌳  picking Mangoes 🥭,  helping a Granny’s making pickles..... 

I always thought THE BEST PICKLES WERE , WHAT OUR GRANDMA 👵🏽 MADE !!!!!! 

WELL !!! THATS NOT TRUE 

In our family, Our cousin such a brilliant boy with a HIDDEN TALENT .... Aurelius 'Auro' D'SouzaA .. 

Every evening call him ☎️ , come over to spend some time with us..... 👨‍👩‍👦‍👦

the only thing I’d get to hear is👂  I’m cooking for the family....👨‍🍳

I keep wondering🤔 wow!!!!  this boy is really responsible....,

So We Decided to have our Boy cook off his Skills... Sure even I would take time to Master what he DID .!!!!!

GAVE us a  Jar 🏺 Of Magic TRY IT TO KNOW WHAT I MEAN .... 

MADE A PICKLE OUT OF THIS WORLD...

Eat it by it self

Plain with bread 🍞 

With rice 🍚 

While your in bad mood 😒 

If your in a good mood 😄 

Ladies this is the BEST FOR PMSING (personally packing my yearly stock or I will pack AURO BACK WITH US TO KUWAIT) 

MEN YOU WANNA BE HAPPY ....🙃🤩🤩

GET THIS FOR YOU WIFE👰😉, AND HAVE IT YOURSELF LOLZZZ 🤪🤪🤪🤪🤪🤪

PRAWN BALCHAO-  

 CREDITS TO  Aurelius

Ingredients:

1 - 1½ kg Medium to Small Prawns (cleaned and deveined)

3 large onions

10-15 Curry leaves or 2 whole sprigs

2 Table spoon Sugar (dessicated preferably)

[Salt to taste]

1 Cup Oil or as required. (I used about 400 ml of refined Sunflower oil. The more the oil used, the longer the storage time)

Balchao Masala:

 *(Make a paste of the ingredients mentioned below using only vinegar. Please do not add water for mixing the masala, as that lowers the shelf-life of the pickle)* 

50 Kashmiri Red chilies (cut into halves with the stems removed) 

2 large pods of Garlic (about 30 large flakes, cleaned and cut into small pieces)

5 inch Ginger piece (cleaned and grated)

2 tsp. Turmeric

2 tbsp. Cumin seeds

2 tbsp. Pepper corns

1 tbsp. Cloves

2 inch sticks of Cinnamon

1 small ball of Tamarind (table tennis ball size)

Goan vinegar or Coconut vinegar to grind. (I used about 500 ml)

METHOD: 

Step-wise Method of cooking Prawn Balchao:

1. First clean and devein the prawns (so if you have 1 kg of uncleaned prawns then after cleaning and deveining, your quantity will reduce to about 600 grams). Wash them well and if the prawns are bigger in size then cut them into small pieces. Then apply the salt and turmeric and keep them aside.

2. Arrange all the ingredients required for grinding and then grind them all, using only vinegar, into a fine paste and keep it aside.

3. Add oil in a deep-bottom pan and once heated add the marinated prawns and fry them  well. Once well fried remove the prawns from the oil and place them in an open dish to cool off.

4. In the same pan which the prawns were fried in, add the curry leaves and the chopped onions. Fry the onions on slow flame until translucent.

5. Add the ground balchao masala and fry well. Allow the masala to cook well on slow flame for about 10-15 minutes. 

6. Now add in the fried prawns and stir/mix well. Add the 2 tablespoons of sugar and salt as required. At this stage, you can also add extra vinegar if required. Cook the balchao for about 15-20 minutes more, until you see the oil floating on top.

7. Lastly, allow the balchao to cool down and then transfer it into a sterilized glass jar and let it mature for atleast a  week at room temperature.

Just 2 clarifications:

1. In the ingredients list, where I mentioned Cinnamon, please add that you should add 2 pieces of Cinnamon, each about 2 inches in size, about the size of your thumb. (broken into smaller pieces to facilitate an easier grinding procedure)

&

2. Whenever I've mentioned Turmeric, please not that it's Turmeric Powder and not actual Turmeric that's to be used.

 _"I know it may seem like a lot of time and effort is required but trust me, the end product is completely worth it and offers you something close to that level of satisfaction that comes from devouring Granny's Prawn Balchao on a rainy Sunday afternoon. Cheers guys!"_

From Out MASTER CHEF 👨‍🍳 

Aurelius