Showing posts with label Bengali Cuisine. Show all posts
Showing posts with label Bengali Cuisine. Show all posts

Tuesday, July 26, 2016

PRAWN MALAI CURRY



INGREDIENTS:
1) 500gms uncooked de-veined Jumbo/King Prawns/Shrimps/Chingri
2) 200 ml Coconut Milk
3) 1/2 Cup fresh grated coconut
4) 2 Onion finely Chopped
5) 2 Teaspoon Ginger paste
6) 2 green cardamoms
7) 2" Cinnamon sticks
8) 1 Tej patta/Bay Leaf
9) 1 Teaspoon Sugar
10) 1 Teaspoon Turmeric
11) 1 Teaspoon Red Chilly Powder
12) 1 Teaspoon Panchforan seeds(Cumin, mustard, fenugreek, nigella and fennel)
13) 1 cup water
14) Salt to taste
15) 2 Tablespoon Mustard Oil
16) 2 Potatoes chopped in big chunks
17) 2 Green Chillies
18) Fresh coriander for garnish

PREPARATION TIME: 45 Minutes

HOW TO PREPARE:
* Wash the prawns clean and keep it in a bowl
* Sprinkle 1/2 teaspoon turmeric, little salt and red chilly powder and keep aside for 20 minutes
* In a pan heat up mustard oil and crackle cardamom, cinnamon, and bay leaf
* Add ginger paste and saute for a minute before adding onions
* Cook till the onions get translucent and oil is seperated
* Add in green chillies, potatoes, salt and sugar, cook for a minute
* Sprinkle Turmeric, and red chilly powder and let it cook
* Pour Coconut milk, mix well and let it come to a boil on medium heat
* Let it cook till the gravy turns a little thick
* Meanwhile in a seperate pan, heat 1 teaspoon oil and crackle panchforan
* Immediately add a cup of water and let it come to a boil
* Add the prawns and fresh grated coconut, let it cook till they r pink in color and curled up
* Once done add prawns and little water to the coconut gravy
* Cook on simmer for 5-6 minutes till prawns and potatoes are soft
* Serve hot with boiled rice, garnished with fresh coriander



Friday, September 12, 2014

BENGALI TOMATO CHUTNEY



INGREDIENTS:
1) 5 Tomatoes
2) 2 Tablespoon Oil
3) 1 Teaspoon nigella seeds
4) 1 Teaspoon Mustard seeds
5) 1/2 Teaspoon turmeric powder
6) Salt to taste
7) 2 Whole dried red chillies
8) 5 - 6 Dates/Khajur Chopped
9) 1" Grated Ginger (Optional)
10) 1/4 Cup Sugar/Jaggery

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* In a pan heat oil, add red chilli, mustard and nigella seeds to it
* Let the seeds to crackle and add dates, cook for few minutes
* Add Chopped tomatoes and cook with closed lid, till water from tomatoes disappears
* Add grated ginger and jaggery after few minutes and cook , stirring occasionally
* Cook till the chutney thickens and everything blends
* You can blend it if you wish to have a smooth consistency
* Bengali tomato chutney is ready and can be served


Saturday, November 30, 2013

SPICY BABY POTATOES


INGREDIENTS:
1) 1/2 Kg Baby Potatoes
2) 3 Onions
3) 3 Tomatoes
4) 1 Tablespoon Ginger Garlic paste
5) 1/4 Cup Fenugreek Leaves/Dried Methi Leaves
6) 1/2 Teaspoon Red Chilli Powder
7) 1 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Jeera Powder/Cummin Powder
10) 1/2 Teaspoon Haldi/Turmeric Powder
11) Salt to taste
12) 1 Lemon juice
13) 3 Tablespoon Mustard Oil
14) 1/2 Teaspoon Jeera/Cummin seeds
15) 1/2 Teaspoon Black Mustard Seeds

PREPARATION TIME: 40 mins

HOW TO PREPARE:
* Boil the potatoes, peel and keep aside
* Make a paste of Onions and tomatoes and keep aside
* In a Wok Add oil, peeled potatoes and shallow fry till potatoes are golden brown
* Take out potatoes and keep aside
* In the same wok add jeera seeds and mustard seeds, Let it crackle
* Add in onion paste, sauté till color changes
* Add in ginger garlic paste and sauté for few minutes
* Add tomato paste and sauté till water evaporates and masala dries up
* Add all Dry masala(Salt, Red Chilli, coriander, haldi, garam masala, Jeera powder)
* Saute for few minutes and add a cup of water
* Add baby potatoes and fenugreek leaves and mix well
* Cook with lid closed till water dries up and done
* Garnish with fresh coriander leaves and lemon juice and serve hot with Nan/Chapatis


Tuesday, September 17, 2013

GRILLED FISH IN MUSTARD GRAVY/ Machcher Jhol with RICE




INGREDIENTS:
1) 1 kg Phagus/Rohu Fish cut into pieces
2) 2 - 3 Tomatoes chopped
3) 1/4 Cup Yellow Mustard Seeds
4) 2 Green Chillies
5) 9 - 10 Cloves of Garlic
6) Salt to taste
7) Red Chilly powder to taste
8) 3 Tablespoon of Mustard Oil
9) 1/2 cup of beaten curd
10) 2 Cups of Basmati Rice
11) 1 Teaspoon Turmeric Powder
12) Coriander leaves for garnish

PREPARATION TIME: 30 mins

HOW TO PREPARE:
* Boil rice in a pan and keep aside
* Wash and clean the fish pieces and keep in a bowl
* Add salt, turmeric and little oil, mix and keep aside for half an hour
* After half an hour fry the fish pieces or grill for 6 mins on each side at 180 degrees
FOR MUSTARD GRAVY
* Grind mustard seeds, green chillies and garlic to form a paste
* In a Wok add 2 tablespoon of oil and add the mustard paste
* Cook for 3 -4 mins till it starts to stick to the pan, then add curd
* Cook till curd reduces and the paste releases oil in pan, add turmeric powder
* Add 4 cups of water and mix well, add salt and red chilly powder
* Give it a few boils and then add chopped tomatoes
* Cook for 5 - 6 mins and finally add fish pieces
* Cook for 2 - 3 mins and serve hot with boiled rice
* You can garnish with coriander leaves and some onion slices

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