Prawn Pulao & Sardi Ki Soghaat | Rida Aftab | Tarka | Masala TV

Описание: Prawn Pulao & Sardi Ki Soghaat | Winter Comfort Food Special ❄️🍤

Warm up this winter with Rida Aftab on Tarka as she prepares two delicious recipes perfect for cold-weather cravings and family gatherings!

🍤 Prawn Pulao – aromatic rice cooked with juicy prawns, spices, and irresistible coastal flavors
❄️ Sardi Ki Soghaat – a traditional winter-special treat packed with warmth, energy, and comfort

Enjoy the cozy, homely flavors of winter cooking with simple steps and authentic taste—perfect for lunch, dinner, or festive meals.

📺 Show: Tarka
👩‍🍳 Host: Rida Aftab
📍 Channel: Masala TV

Prawn Pulao
Ingredients:
• Prawns — 1/2 kg
• Potatoes — 1/2 kg
• Tomatoes — 2
• Curry leaves — 6
• Basmati rice — 1/2 kg
• Mixed whole spices powder — 1 tablespoon
• Mint leaves — 1 bunch
• Onion — 1
• Ginger-garlic paste — 1 tablespoon
• Small green chilies — 10–12
• Oil — 1/2 cup
• Fennel seeds — 1 teaspoon
• Whole coriander seeds — 1 teaspoon
• Star anise — 1/2 teaspoon
• Salt — 1 teaspoon

Method:
Heat the oil and fry the onion until golden brown. Add ginger-garlic paste and mixed whole garam masala. Then add prawns, potatoes, tomatoes, small green chilies, salt, and curry leaves; sauté well.
Next, pour in 2 cups of water. Once the potatoes and prawns are cooked, add the soaked basmati rice. When the rice is on dum (steam), sprinkle mint leaves, star anise, fennel seeds, and whole coriander seeds on top, then turn off the heat.

Sardi ki Soghat
Ingredients:
• Clarified butter — 1/2 kg
• Semolina (Suji) — 1 cup
• Gram flour (Besan) — 1 cup
• Green cardamom — 4–5
• Fox nuts (Makhana) — 1/2 cup
• Sugar — 2 cups
• Milk — 1/2 liter
• Almonds — 100 grams
• Cashews — 100 grams
• Desiccated coconut — 100 grams
• Edible gum (Gond) — 50 grams
Method:
Heat ghee in a wok and sauté the green cardamom. Add gram flour and semolina, and roast well until fragrant.
Separately, prepare a syrup by heating the milk with sugar. Pour this milk syrup into the roasted semolina–gram flour mixture and cook for another 4–5 minutes.
In another frying pan, heat a little ghee and lightly fry the fox nuts, coconut, cashews, and almonds. Pour these over the halwa and serve warm.



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