This is one of my favourite main course dish. The dish is really tasty dish and I prepare this at home almost regularly. Bengalis call this dish as “chigri macher malaikari” – one of the most loved recipe among them.
Prawns – 250 gms
Onion – 2 medium sized and pasted
Ginger paste – 1 teaspoon
Resins – 2-3 teaspoons
Beaten curd – 3-4 teaspoons
Sugar and salt – to taste
Ghee – 1 teaspoon
Oil – 1 teaspoon
Coconut milk – 1/2 cup
Marinate the prawns with turmeric powder and fry it slightly. Take ghee and oil together in a frying pan and add all the above ingredients, except the coconut milk and salt, and saute it well. Now add the fried prawns and mix well. Add salt to it and stir well. Once the gravy becomes a bit thicker, add the coconut milk and bring it to boil. Sprinkle a little bit of garam masala and the tasty prawn is ready to go to your plates.
142 total views, no views today
This is one of my favourite snack item. This is solely an experiment by my better half. An evening snack with a difference. Try it out – am sure you too will like it.
Noodles – 1 bowl (soaked in water for sometime)
Egg – 2
Onion – 2 medium sized (chopped)
Green chili – 2 (finely chopped)
Salt – to taste
Soak the noodles in water for some time. Take the soaked noodles in a bowl and add eggs, chopped onions, green chili and salt. Mix well. Take oil in a frying pan. Make small balls out of the mixture and deep fry till it attains a texture of light golden brown. Serve it hot with ketchup and enjoy it with a cup of coffee. It will be crispy and tasty snack for the evening.
Thinking that what if you are vegetarian? No worries!! You can use besan in place of eggs.Simple!!
1,045 total views, no views today
Have you got an untimely guest who have come without intimation. You are thinking what you can treat them with that can be prepared in less time? Here is the solution for that. This snack item is really a nice one and quick to prepare. I’ve tried it at home and it came out really well.
Few chicken pieces (may be 4-5 medium ones – boiled & cut in small cubes)
Tomato – 2 medium sized and chopped
2 medium Boiled Potato – cut in small cubes
Onions – 2 medium sized and chopped
Green chili – 2 teaspoon (chopped)
Fried jeera powder – 2 teaspoon
Red chili powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Amchur powder – 1 teaspoon (but not mandatory)
Chat masala – 1 teaspoon
Lemon juice – 2-3 teaspoon (you can put according to your taste)
Chopped coriander leaves
Salt – To taste
Take boiled potato and the chicken pieces along with tomato and onions. Add the chopped green chili and all the powder masala along with salt and lemon juice. Mix it well and thoroughly and keep in fridge for sometime. Take it out, sprinkle some chopped coriander leaves and serve it. You can keep a boiled egg in the middle, for garnishing.
453 total views, no views today
This is one of a very different type of sweet dish that is being prepared. Its very easy to prepare and moreover one of the lovable sweet dish for many sweet lovers….at least I can say that I like it a lot!!
Urad Dal – 100 gms
Sugar – 1 cup
Elaichi (Cardamom) powder – 1 tsp
Cardamom – 3 flakes
Water – 1 and 1/4 th cup
Oil – for deep fry
Soak the urad dal for 6-7 hours. Prepare sugar syrup and add cardamom seeds while preparing it. Make a smooth batter out of the soaked dal and beat it nicely so that there would be no lumps. Add the elaichi powder to the batter. Heat oil in deep fry pan. Now make small sized balls of the batter and deep fry in the oil till golden brown. When fried, add those fried balls into the sugar syrup. See to it that the calls are completely submerged in the syrup. Allow it to get settled for some so that the syrup gets in and your sweet dish is ready.
171 total views, 2 views today
This is an experimental dish we tried at home….and truly speaking it came out well. It’s not a full curry item, a dry recipe I must mention, but a tasty one…try once, am sure you will like it.
Bhindi (Okra) – 250gms
Potato – 2 medium
Poppy seed and mustard paste – 6-7 tsp
Black jeera – 1/2 tsp
Green chili – 2 (slitted)
Turmeric powder 1/2 tsp
Salt – to taste
Cut bhindi and potato slightly thicker than finger chips. Take oil in a pan, when its get heated add black jeera. Now add the cut vegetables and fry for some time. Then add the poppy seed and mustard paste along with slitted green chili. Add salt and turmeric powder and fry for some time. Now add water and boil for few moments, till the vegetables become soft. Allow the excess water to dry up. Now your dish is ready to be served.
374 total views, 2 views today
This is a kind of a snacks, which is a mixture of sweet and spicy in taste….This dish is prepared with maida (flour) with coconut mixture stuffed inside.
Maida – 200 gms
Grated coconut – 1 and 1/2 cup
Onion – 2 medium sized and finely chopped
Chili powder – 1 tsp
Sugar – 4-5 tsp
Salt – To taste
Mix together the grated coconut, chopped onions, chili powder, sugar and salt. Make dough out of 200 gms maida and make small balls out of the dough. Make small puris with the maida balls. Pour the coconut mixture over one puri and cover with another puri and seal it completely. Now take a good amount of oil in a deep frying pan and deep fry the puris.
79 total views, no views today
This is a real tasty fish curry….It is prepared with the mustard-poppy seed paste….This dish is very easy to cook and less time consuming.
Pomplet fish – 2 pcs
Mustard-poppy seed paste – 6 tbsp
Green chilies – 2 (slit from middle)
Black jeera (Kala jeera) – 1/2 tsp
Turmeric powder – 1/2 tsp
Salt – To taste
Marinate fish with salt and turmeric powder and fry in oil till it becomes a little crispy. Now take 2 tbsp oil in the frying and add black jeera. Now add the mustard-poppy seed paste and the green chilies. Cook by continuously stirring for sometime. Now add turmeric powder and salt. Add measured amount of water and mix well. Add the fried fishes and cook till the gravy becomes a bit thick. If wish, garnish with chopped coriander leaves.
84 total views, 2 views today
This is a new dish that I tried today. It was awesome…..So tasty and lip smacking it was….just the reason being, it’s prepared with with Tamarind pulp. Try it, I’m sure you will like it.
Bangra fish (or any other small fish) – 2 pcs (cut in half)
Tomato – 1
Tamarind pulp – 1 small bowl
Mustard-Poppy seed paste – 2-3 tsp
Mustard seeds – 1 tsp
Green chili – 2 (slit from middle)
Turmeric powder – 1/2 tsp
Salt, Sugar – To taste
Marinate fish with salt and turmeric powder and fry in oil till it becomes a little crispy. Now take 2 tbsp oil in the frying and add mustard seeds. Now add the tamarind pulp, green chilies, mustard-poppy seed paste and the chopped tomatoes. Cook by continuously stirring for sometime. Now add turmeric powder, salt and sugar. Add measured amount of water, so that the sourness should not get reduced. Add the fried fishes and boil for 2-3 mins.
194 total views, no views today
This is a new experiment by my wife at home…..it was tasty…..For Bengalis, it might sounds like a usual “Aaloo Posto” but it’s not. There is a twist in it.
- 2 medium size potato
- 3 medium onion
- 2-3 green chili
- 12-15 kaju
- 2 tsp poppy seeds (soaked in water for 2 hours)
- 1 tbsp kasuri methi
- 1/2 tsp cumin seed (jeera)
- 1/2 tsp chili powder
- 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 3-4 tbsp oil
- Salt & sugar to taste
- Coriander leaves for garnishing
First cut the potatoes in small cubes and boil in pressure cooker for one whistle. Now grind one onion, green chilies, kaju and soaked poppy seeds. Heat oil in a frying pan and add jeera and half tsp kasuri methi. Add rest two onions and fry till it becomes golden brown. Now add the ground mixture and fry for sometime. Now add the boiled potato cubes and all the powder spices and fry well. Now add water, salt and sugar to it. Make sure that the water is not too much so that the gravy will be thick. Garnish it with chopped coriander leaves and serve with roti, phulka or nan.
80 total views, 2 views today
Before preparing this recipe, I did not know that pumpkin can be made into a tasty dish. Try this and am sure you will agree with me. This is again a microwave oven recipe
- 750gms pumpkin – peeled & cut
- 2 tbsp oil
- A pinch of hing (asafoetida) powder
- 1 tsp methi seed
- 2 tsp cumin seed
- 1 tbsp thinly sliced ginger
- 4 green chili
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp sugar
- 1 tsp tamarind pulp
- Salt to taste
- Chopped coriander leaves for garnishing
Take oil in a microwave safe bowl and add hing, methi, cumin seeds and ginger. Heat it covered at MicroHi (MHi) for 3 mins. Now add the pumpkin along with green chili, salt, chili powder, turmeric powder, coriander powder and sugar. Mix it well and cook covered for 5 mins at MHi. Now stir and cook covered at 70% power for 15 mins with stirring once in between. Pumpkin should be soft by now. If not, add a little water and cook for some more time at 70% power. Now add the tamarind pulp and cook covered at 30% for 5 mins. Garnish with the chopped coriander leaves and serve.
240 total views, no views today