Saturday 18 November 2023
Stewed Rice
Monday 7 August 2023
Chingri Posto Narkel Diye Paturi
Chingri / Prawns with posto and narkol bata (poppy and coconut paste) wrapped in kola pata (banana leaves) - Chingri Posto Narkel Diye Paturi. A side dish that goes well with rice. Here is my version that I make at home at times…
Ingredients to marinate the Prawns
300 grams medium size cleaned and deveined Prawns
Salt to taste
1/2 tsp Turmeric powder
Method
Mix all the ingredients above ingredients together and keep it aside for 15 minutes
Ingredients- For the paste.
2 tbsp Poppy seeds
Few small pieces of Coconut pieces peeled
1 small piece of Ginger
3 to 4 Garlic cloves
2 Green Chillies
Salt to taste
Method
Grind all the above ingredients into fine paste
Ingredients for the Chingri Paturi
Marinate Prawns
1 medium Onion sliced
Few Coconut pieces sliced
3 to Green Chillies slit
Wet paste
Salt to taste if required
1/2 Red Chilli powder
2 tbsp + 1/2 tsp Mustard oil
2 medium size Banana leaves washed and gently warmed up the banana leaves over low flame.
Method
Take a bowl, add the marinated prawns, wet paste, red chilli powder, 2 tbsp mustard oil, coconut slices, onion slices, salt if required. Mix all the ingredients well.
Place the glossy side of the banana leaves on top.. of each other in a crisscross manner. Transfer the prawn mixture on the banana leaves. Wrap up the banana leaves and tie the leaves with a thread. Take a pan, add 1/2 tsp mustard oil and spread the oil all round the pan. Place the parcel into the pan. Cover the pan, on a medium low flame, cook the parcel for 5 minutes, change the side of the parcel and continue to cook for another 5 minutes, repeat the process once again. Once done, open up the banana leaves and serve the dish with hot rice.
#prawns #coconut #bananaleaves #paturi #poppyseed #bengalicuisine #food #foodie #foodpics #foodblogger #foodphoto #recipe #sidedish #nonvegetarian
Friday 4 December 2020
Spicy Jhat - Pat Jhinga Masala Rice
Here is a quick meal to end the day...with leftover rice and some Prawns.. it’s simple, yet delicious.
Ingredients
Handful of Prawns - devined and cleaned
2 cups of Cooked Rice
1 small Onion coarsely ground
2 to 3 Green Chillies coarsely ground
1 tsp Garlic and Ginger coarsely ground
Few Coriander leaves chopped
2 Bayleaves
1/2 tsp Cumin seeds
1 tsp Cumin powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1 tbsp Desiccated Coconut
1 tsp Sugar
Salt to taste
4 tbsp Oil
1 tsp Ghee
Method
Take a pot, add oil, let the oil heat up, until then marinate the prawns with little salt and turmeric. Once the oil heats up, add the prawns and stir fry the prawns until it changes its colour. Remove the prawns and keep it aside. In the same oil, add the cumin seeds and bay leaves. Let the cumin seeds crackle. Add all the ground paste into the pot and sauté the paste for a minute, add the salt, sugar, cumin powder, turmeric powder, garam masala powder and coconut. Continue to sauté until the oil releases from the masala. Add the prawns, stir and add around 1/2 cup of water. Let the masala simmer for few seconds, add the prawns and continue to simmer for another few seconds. Add the cooked rice and ghee, on a full flame stir the rice well with the masala. Switch off the flame. Add the coriander leaves, stir and close the pot and keep it aside for 5 minutes before serving.
#prawns #rice #masalarice #jhatpatrecipe #quickmeals #gharkakhana #homechef #homecooking #cookingwithlove #delicious #foodie #simplemeals #gharelukhana #recipe #foodpic
Saturday 3 October 2020
Batter Fried Golden Prawns
Saturday 12 September 2020
Daab Chingri
This dish is one of the delicacy of Bengal.... The Prawns are cooked in the coconut shell. It’s generally made on occasions. The ingredients used in this recipe are almost same as prawn paturi or prawn bhappa... only difference here is, the coconut water and the coconut meat are added in this recipe and the cooked prawn gravy is filled into the coconut shell and grilled in the oven.
Wednesday 8 July 2020
Misti Aloor Pata R Chingri Macher Mathar Chorchori
Saturday 2 May 2020
Whole Red Lentils and Prawn kebab
Saturday 23 November 2019
Baked Chingri Begun
1 small Onion or 1/4 part of the Onion
Thursday 12 July 2018
Pur Bhora Komroni
These are stuffed Pumpkin Fritters. Normally in Bengal we have pumpkin pieces dipped into gram flour batter and deep fried. Here I have added a stuffing between the two pumpkin pieces, then dipped it into the batter and fried. I have added prawns in the stuffing but prawns can be omitted... for vegetarians. This dish goes well with hot steaming rice.
For the Stuffing
Ingredients
* 10 pieces of Prawns
* 2 tbsp Mustard seeds
* 1 1/2 tbsp Poppy seeds
* 1 tbsp Fresh or Desiccated Coconut
* 1 Garlic
* 1 or 2 Green Chillies as per the requirement
* Salt to taste
Method
Add all the above ingredients into a grinder. Avoid water, if required then add a tbsp of water and continue to grind. Grind it into a coarse thick paste.
For Komroni
Ingredients
* Pumpkin cut into 30 square thin pieces
* Stuffing
* 3/4 cup Rice flour
* 3/4 cup Gram flour
* 1/4 tsp Nigella seeds
* Salt to taste
* Mustard Oil for deep frying
Method
Take a bowl, add rice flour, gram flour, salt and nigella seeds. Add water little at a time and whip into a thick dropping consistently. Keep the batter aside. Heat the oil in a pan. Meanwhile take a pumpkin piece. Apply the stuffing onto the pumpkin slice. Take another pumpkin piece and cover the stuffing. Press the pumpkin slice from top, so that while frying the pumpkin pieces don’t open up. Repeat the process with other pumpkin pieces. Take the pumpkin pieces, deep it into the batter and fry it until golden brown from both the sides. Eat it hot with hot steaming rice.
P.S. I have not peeled the pumpkin, but you can peel it. Try to cut it into a thin slice.
Fresh Coconut is preferable, if you don’t have then use desiccated coconut.
Monday 15 January 2018
Chingri Macher Matha diye Kochu Saag Batta..
Monday 4 September 2017
Chingri / Prawns Maacher Malai Curry
Method
Wednesday 12 April 2017
Hariyali Jhinga Kabab...
Thursday 19 January 2017
Macher Bhappa Cake / Fish Cake Steamed.....
For people who eats egg... you can substitute the fish with soya granules.
I am sure you will love my recipe as much as I did making it. I am sure you will try it out.
Ingredients
1 cup / 250 grams Any Fish boiled, deboned and mashed ( Bhetki, Prawns, Kathla)
1 big size Potato boiled and mashed
1/2 cup finely chopped any colour capsicum
1 small Onion finely chopped
1 tsp Garlic minced
1/2 tsp Ginger minced
1/2 to 1 tsp Green chillies minced
Salt to taste
1/4 tsp Pepper crushed
1/2 tsp Cumin powder
1/4 tsp Baking powder
1/4 cup Bread Crumbs
2 Eggs beaten
2 tbsp Kasundi ( Mustard Sauce )
1 tbsp Tomato Ketchup
1/4 tsp Mustard oil just to grease the container
Take a mixing bowl and mix all the ingredients together very well, except for the oil. Take a greased baking pan. Pour the mixture in to the container and spread it. You can steam it in a steamer or take a wok, add water, place a napkin at the base. Place the container with the lid on. Cover the wok and steam it for 20 to 30 minutes or till the mixture has set. To check, insert a tooth pick. Cool it down. Cut it into pieces and serve it with more Kasundi.
Friday 14 October 2016
Butterfly Fried Prawns....
Tuesday 27 September 2016
Cơm Chiên / Vietnamese Prawns Fried Rice....
Wednesday 21 September 2016
Chingri Macher Paturi ......
Sunday 28 August 2016
Chingrir Chop / Prawn Chops....
Wednesday 20 July 2016
Malaysian Prawn Dalcha....
Sunday 10 July 2016
Phodshi with Prawns
Saturday 4 June 2016
Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)
Nothing can beat the taste of the prawn heads. It's juicy and is more tastier than the prawn flesh. Normally we fry it or make vegetable with it. But this time I came up with a different recipe and it's pickle again. The combination of tamarind and fresh green chillies and garlic makes it super tasty..... Try it.
Ingredients
1 bowl Prawn heads cleaned, marinated in turmeric powder and salt, then fried
10 big Garlic cloves cleaned and coarsely ground
10 Green Chillies coarsely ground
6 Green chillies chopped into big pieces
3 tbsp Tamarind paste
2 tbsp Sugar
1 tsp Cumin Coriander powder
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
2 Bay Leaves
1/4 cup Mustard oil Method
Take a pan, add oil. Let it heat. Add bay leaves, panch phoran and green chillies chopped. Let the panch phoran crackle. Add the coarsely ground garlic and chillies. Sauté it for 2 minutes. Add the tamarind paste, salt, cumin - coriander powder, turmeric powder and sugar. Stir it and cook for 2 minutes. Add the prawn heads. Let it cook for 2 to 3 minutes. Cool it and store it in a dry glass container and refrigerate it. It will stay in the fridge for 2 months.