Skip to main content

Paella ki Kahani : Soft, white, buttery basmati rice cooked with sausages and eggs

So it was basically one of those mundane mornings where having nothing to do on a Sunday (yeah I know what you guys are thinking!! But when you shift countries as drastically as you change Tata Sky channels, not having friends seems normal) and my hubby coming to no rescue of mine because he was transfixed on Channel News Asia, my empty mind diverted itself to the food devil inside my head.

I started thinking about what to cook for lunch for office tomorrow as my very coy, virgin stomach rejects all food made outside except fine dining (I know…I know…Food Bourgeois) and the quantity of food is very meager considering the amount of money we pay to have it. Pressurizing my cerebellum to come up with recipes I suddenly remembered Padma Laxmi…..
Wait! Before jumping into conclusions let me make it clear that,
(i)                    No I’m not bordering on being Bi-sexual
(ii)                  I do not fancy her in a sexual way.

So why was I thinking about her? A long time back she did this episode on TLC where she met a gentleman who cooked Paella on the show. Now I don’t remember the show’s name or the chef’s name that cooked that impressively mouth-watering Paella, but what I do remember is the Paella….OMG when he removed the lid to reveal the paella, sitting at home, I DROOLED a mouthful…it looked that good. Now just imagine if it looked that good on TV, how good it might have looked upfront…the swishy fragrances of slow cooked rice with fresh sea food….Hubba Hubba!!!!

So that’s when it struck me…why not cook Paella for tomorrow…Being a whimsical chef, I often don’t have ingredients I want to cooked with. I really would have loved some fresh shrimp and oysters with some white wine…but when I opened the refrigerator, staring back at me with full intensity were some eggs and sausages. So I decided I would make Indian paella…

So here it is guys…. Easy peasy Indian Paella with eggs and sausages….


Bon Appetit!
Cooking Time : 30 mins     Prep Time : 10 mins      Serves : 4

Ingredients:
  • Refined/Olive oil: 3 Tbl.Spn.
  • Onion: 1, big, chopped roughly
  • Basmati/ Paella/Risotto Rice: 300 gms
  • Chicken/Vegetable stock: 1 liter
  • Chicken/Mutton/Pork/Beef Sausages: 5 pcs.(big, fried and chopped) or 10 pcs. (Small, fried and chopped)
  • Salt, Pepper: to taste
  • Butter: 2 tsp.
  • Milk: ½ cup
  • Eggs: 2 (Scrambled)

Tomatoes: 1 (chopped)

        Method:
  • Heat the oil in a large frying pan. Add the onion and soften for 5 mins.
  • Stir in the rice for 1 min, and then stir in the tomatoes and stock.
  • Add the milk, season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
  • Remove from heat.
  • Add the cooked sausages and eggs, butter and simply mix together.
  • Serve hot with a couple of lime wedges.



Comments

Post a Comment

Popular posts from this blog

Packing Suitcases...

"I have barely traveled outside my own state."..Now that's a statement.Really.I have been staying in my own state West Bengal for the last 29 years of my life.And I have barely traveled outside of it.No,I'm not attached to my city so much,if that's what you are thinking.Its exactly the opposite.I'm a bohemian.I don't have sentimental attachments to places.I never did.My late father used to work in the Government sector and that meant a lot of transfers.I have been to the remotest of villages in West Bengal(Perks of being an honest policeman) with my family ever since I was a kid.I don't remember those days as I was just a toddler but from what my mother has told me,we have often lived in places with no electricity to times when my mother had to keep ducks and hens in the house and sell their eggs in the market to make ends meet(like I said perks of being an honest policeman).But as far as I can remember I was never really very sad to move places.Rathe
3 comments
Read more

Bulbbul : A love affair between nuanced filmmaking and hauntingly-beautiful storytelling

When Netflix released the trailer of Bulbbul, it caught mass attention. Since the lockdown, the viewership-graph shows aundiences worldwide have been screaming for content - good, bad, mediocre, or whatever. Lockdown has inevitably locked us down in our homes and the availability of prime OTT platforms competing against each other to rank among the best of the best, has made viewers spoilt for choice. There's something for everyone and everyone can call dibs now. 2020 is a washout year when it comes to many things, I mean this year has witnessed so many marriage cancellations that don't be surprised if one fine day, we come to know that divorce lawyers have become extinct because no marriages took place in this year. I mean, who will feed the supply-&-demand curve! But this year has also champoined brilliant content which on any other year would have been just meh!!!  We had 'Dark', we had 'You', we had 'Asur', we had 'Why Women Kill', we had
Post a Comment
Read more

Bong Classics: Dim Alu Bhaate(Mashed potatoes with boiled eggs, tempered with spices and fried onion julienne)

As Bengalis, we love the(humble) potato to bits. We are obsessed with it, we dream about it and we find innovative ways to include the Alu(potato) in our daily dishes. Alu to us is Bae! As such whether it is the starting of the meal or the end, potato is the Prima Donna to our gastronomic adventures. We start off meals with Ucche-Alu Bhaate(Bitter gourd mashed with boiled potatoes) that clarifies the blood and is good for health; we have Jhuri Alu Bhaja (thinly shredded potato crisps that beat any packet chips available), we have Alu-Posto ( a delectable dished cooked with poppy-seed paste and diced potatoes with a tempering of nigella seeds); the Mangshor Jhol'r Alu (Mutton Curry cooked with potato halves) and the holy grail of potatoes, Biriyani'r Aloo. Ask any Bengali from Kolkata to Connecticut and they will pledge before you that no matter how tasty a Biriyani is, if it has no Alu, it's not a Biriyani. We just can't do without it. Like the Brits and the
Post a Comment
Read more