Prawn Country Style Recipe

Prawn country style


 I am sharing today one of my favourite ,spicy recipes.Prawns being something which I have always found very versatile when I wanted to whip up a meal in a jiffy.if the prawns are kept cleaned and deveined in the refrigerator,then this recipe takes only about 15 minutes to cook.
For this recipe the size of the prawns shown in the pic is ideal I find this variety ,which is about 4 inches long before cleaning the best for any dish ,since lobsters are little rubbery and the small shrimps are less fleshy.
This recipe calls for very few ingredients,the main ingredient being onions.I have cooked it in mustard oil but you can choose any other oil.Even refined oil will go well with it.If you love the flavour of curry leaves ,you can also add few curry leaves at the end.This recipe tastes best when it is made dry like shown in the pic,and goes very well with steamed rice or some flavored rice as well.

 So lets get going ,for an awesome meal with the juicy prawns cooked in  hot spices,yet retaining their flavour ,this time not in smooth velvety gravies but with  a very rustic country appeal.Try this out!!!


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Rohu in curd gravy(doi mach)

Grandma's Egg Curry Recipe








 


 Ingredients

About 250 gms of shelled and deveined prawns(that makes approximately 16 prawns)
Oil-2 tablespoon
Salt (according to taste)
Turmeric-2 teaspoon
Onions(red variety) -4 large
Sugar-half teaspoon
Green chillies 4(slit lengthwise)-(you can reduce the number to two if you find it too spicy)
Jeera powder(cumin powder)-2 teaspoon
Coriander powder-3 teaspoon
Chilli powder-2 to 3 teaspoon-You can reduce it according to your taste
Garam masala powder-1 teaspoon( i generally use a mix of cinnamon,green cardamom,and cloves)
 Wheat flour(atta)-1 teaspoon

Procedure
1. Marinate the prawns in some salt and turmeric powder and leave for ten minutes .

2.Heat oil in a pan ,then add the prawns

3.Saute on medium flame till they look little bigger and change colour

4.Take out of the pan and keep aside

5.Add in the onions,add the salt and turmeric and saute well till the raw smell is gone and the onions
 turn translucent

6.Add in the cumin ,coriander and the chilli powder,with a tablespoon of water

7.Reduce the flame and cook till the spices are cooked well and the mixture starts oozing oil at the sides.(the water should dry out well)

8.Add in the fried prawn with the slit green chillies , the garam masala

9-Sprinkle the wheat flour and sugar

10. Now mix all and cook for just one to two minutes.

11. Keep covered for ten minutes after switching off the flame

12.Prawn country style is ready to serve




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Tips
Take care not to leave the prawns in heat for a long time,or they will turn rubbery
In this recipe though the prawns are deveined ,I still left the shells partially on the prawns for a better colour,they can be easily removed while eating

Gajar ka halwa/ Carrot Pudding Recipe for the unexpected guests

   This all time favouite recipe is prepared in many ways .Sometimes we even tend to look for other alternatives ,this being a very tedious method.Some people even grind the carrots in the mixer,but there is no alternative to the taste that you get from the grated ones.So ,if you are making in large quantities ,you can even take help of the many food processors or chopper available in the market.

 


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For carrot halwa,I prefer to use the pinkish variety more than the orange variety.The pinkish one is sweeter so the halwa can be made with little sugar.
in this recipe I have used the regular elaichi powder or cardamom powder,but I have tried this with rose essence and it tastes absolutely fantastic.I prefer my desserts cold,so this halwa is generally made in good quantity and stuffed in the refrigerator,to be enjoyed week long.


I generally do not cook the carrots in the pressure cooker ,since just sprinkling little salt to the carrots does the job.
In this recipe ,you will see that I have not used condensed milk or khoya,but instead I have used milk powder which gives an equally good taste I have tried to make this recipe with all easily available ingredients ,so that it can be prepared in a jiffy ,when we have unexpected guests.

Ingredients
Grated carrot-about 6 to 7 medium carrots
sugar--3 tablespoon(or more ,as per taste)
Dry fruits(cashew nuts,almonds ,raisins)-Handful
Milk powder-3 to 4 tablespoon
 Milk-half litre
salt -1 pinch
cardamom powder(elaichi Powder)- half teaspoon
Ghee -2 teaspoon +1 teaspoon

Procedure-
1-Heat a pan and add the  grated carrots(keep in medium flame)
2-Add in a pinch of salt to the carrots and mix well
3-Cover and cook for about 10 minutes
4-Add the sugar now and let the sugar release water
5-Keep in medium to high flame and keep stirring till the water released by the sugar evaporates
6- Separately reduce half litre of milk till it becomes less than one fourth,and saute the raisins and the cashew nuts in 1 teaspoon of ghee  till they change colour and keep aside
7-Add this reduced milk to the carrots and cook by stirring in high flame till all the milk has dried up
8-Now add the milk powder to the carrots and mix well
9-Add in the fried raisins and cashew nuts  and,2 teaspoons of ghee and the elaichi powder(cardamom powder) and mix well
10-Lastly Spread out the halwa in the pan ,and put in high flame without stirring ,for 2 minutes ,till it gets slightly caramelised from the bottom
11-Switch off the flame
12-Ready to be served hot or refrigerated(garnish with sliced almonds)

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In order to get the best taste it is better to get the smaller variety of methi leaves,which are more flavouful and less bitter.

Ingredients
2 cups of washed and finely chopped methi leaves
Three forth cup of brinjal cut in small pieces(thinly Sliced)
1 dry red chilli
Salt turmeric-half teaspoon
Oil-2 teaspoon(you can take any cooking oil of your choice


Procedure
1 -Heat oil in a pan
2 Add the dry red chilli (break in two )
3-Let the chilli turn black and start leaving the aroma
4-Add the brinjals,with the salt and the turmeric
5-Saute for 1 minute
6-Add the methi leaves next
7-Mix well with the brinjals
8-Cover and cook on low for about 5 minutes
9-Open the lid and spread out the leaves,and saute in high heat for another 5 minutes by stirring in between
10-By now the water in it should have dried ,and the leaves should start leaving a good aroma of methi
11-Switch off the flame
12-Enjoy with steamed rice

Kopi Posto Recipe (Cauliflower in a poppy seeds paste)

  The Bengali kitchen never gets tired of its mustard and poppy seeds combinations with different veggies .Here is another one.The cauliflower florets have been cooked in a distinctive flavoured poppy seeds paste.The cooling effects of poppy seeds forms a very light meal in winter afternoons.










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Ingredients
Cauliflower florets 250 grams-approx.
Poppy seeds 3 tablespoon(poppy seeds are known as khus khus in Hindi)
Green chilli-4 to 5(as spicy as you want)
Mustard oil(preferably for the authentic Bengali  taste)-2 tablespoon(might require more)
Kalonji(nigella seeds)-1 teaspoon
Salt-as per taste
Turmeric-Half teaspoon(poppy seed preparations are low on turmeric)
Sugar-1 teaspoon (as per taste)

Method
1.Dip the cauliflower florets in boiling water for 1 minute and strain them out
2.Coarsely grind the poppy seeds with little water and about 3 green chillies
3.Heat oil in a pan
4.Add the kalonji seeds and 2 slit green chillies,and let them splutter
5.Add the cauliflower florets
6.Add salt and turmeric to the cauliflower,mix well and cover and cook in low flame till the cauliflowers are cooked.
7.Open the lid and stir well in high flame,the cauliflower should get a reddish tinge
8.Now add the poppy paste,with 1 to 2 tablespoon of water ,add in the sugar at this stage
9.Mix the poppy seed paste well with the cauliflower and spread out the cauliflower in the pan
10.Cook in low flame ,do not stir too often ,the pieces will break if you do so
11.Stir after 2 or three minutes and spread it out again
12.The poppy seeds should get a reddish colour and leave a very pleasing aroma by now
13.Switch off the flame.
14.Cover and keep for 15 minutes before you serve.
15.You can serve this with hot steamed rice or chapati.

Tips-
This recipe requires a good amount of oil for best taste
The poppy seeds should be coarsely ground,and not finely,for the best taste.
You can use the oil of your choice ,but the authentic Bengali taste comes from  mustard oil.

Pineapple Raita recipe

  I had this raita for the first time at a restaurant and since then I fell in love with it.The sweet and tangy taste of the pineapple blends perfectly with the creamy curd ,making it a very delectable accompaniment with a spicy menu.








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Ingredients
1cup of pineapple cut in pieces
A handful of pomegranate seeds
1 cup of curd
Half teaspoon of chilli powder
Salt(As per taste)
Coriander leaves(very finely cut)-1 teaspoon(optional)
1 teaspoon of  roasted cumin powder(bhuna jeera)

Method
1-Whip the curd well,alternatively you can pass the curd through a strainer

2-Add the roasted cumin,salt ,coriander leaves and chilli powder and mix well

3-Add the pineapple pieces in the curd

4-Garnish with the pomegranate seeds

5-Let it chill in the refrigerator for half an hour before serving

6-You might have to add 1 tablespoon of water to the curd,if the curd is too dense

If the pineapple is too sour you can sprinkle some sugar on the pineapple pieces ,before add to the curd.

This raita is made of a dense consistency unlike the other raitas like boondi ka raita.
Do not prepare this more than half an hour in advance ,the pineapple makes the curd taste bitter,if you do so

Shorshe Begun recipe(brinjal cooked in a mustard paste)

  Mustard paste forms an integral part of Bengali cuisine.The pungency of ground mustard is what makes it a favourite among many.The mustard paste items are cooked amazingly fast and you will get addicted to the taste and the method, once you learn it.There are agood range of things that are cooked with the mustard paste,ladysfinger or okra,brinjals,eggs or even chicken are simmered in this  mustard paste for a quintessential Bengali Lunch.
I have taken brinjals for my post today.in this recipe we use only the big purple brinjals (also called the bhartha baingan.It is cut into long thick slices for the correct taste .For the best taste,the mustard oil is the best cooking medium.




Ingredients
1 big sized bharta baingan (purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)

Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
 sugar-1 teaspoon

Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
 sesame seeds-2 teaspoon-(optional)

Procedure-

1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water  or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).

2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well
6.Cover and cook for ten minutes till the brinjal becomes tender.
7.Check well if the brinjal is cooked well ,then add in the mustard paste
8.Keep heat low and mix well ,till the paste coats the pieces well.
9.You can add a table spoon of water here,if you think that it is too dry.Let it simmer .
9.Do not leave it on heat for a long time ,as mustard tends to become bitter if overcooked.
10.add sugar ,mix and switch off the flame
11.Keep covered for 15 minutes ,before you serve
12.Serve with hot steamed rice.Goes well with parathas or chapati too.




The sesame seeds  and the poppy seeds used in this recipe are optional.Too much of black mustard paste can cause acidity ,so I use sesame and poppy seeds.If you are not using them ,you can increase the quantity of the mustard.Alternatively you can also use a combination of yellow and black mustard seeds.Do not replace the green chili with red chili powder.The green chilies gives it the authentic taste

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Ingredients
1 big sized bharta baingan(purple brinjal)---cut in thick long slices
salt -as per taste
tumeric-1 teaspoon
mustard oil -2 tablespoon
(If you are not used to mustard oil you can use any other oil of your choice.)

Fenugreek seeds(methi seeds)-1 teaspoon
Kalonji seeds(nigella seeds) -1 teaspoon
 sugar-1 teaspoon

Ingredients for the mustard paste
mustard -4 teaspoon(for best taste and more pungency I use the dark reddish or black small variety of mustard ,if you do not want it to be pungent you can use the yellow variety )
salt -1 teaspoon
green chillies-4(as per taste)
poppy seeds(khus khus)-2 teaspoon
(optional)
 sesame seeds-2 teaspoon-(optional)

Procedure-

1.The ingredients for the mustard paste has to be soaked in water for about an hour before it is ground.
After an hour sieve out the mustard seeds and the other ingredients(green chilies and salt) and grind in the grinder without water  or by add very little quantity of water till it forms a paste.(care should be taken that it is not over ground ,as mustard tends to become bitter if overground).

2.Add the mustard oil to the pan and let it heat well.
3.Then add the methi and kalonji seeds,and let them splutter
4.Now add the brinjals with the salt and turmeric
5.Mix well