Prawn Recipe - Chingri Macher Tarkari

Chingri Macher Tarkari

Simple Quick Prawn preparation 

PRAWN CURRY WITH RICE

                                                                         Serves 2

This is very easy and delicious Bengali  style prawn recipe which is perfect for weekend lunch with white rice. It is made with onion, garlic and ginger paste, garam masala and very little spices.

Ingredients:-

Prawn (medium) 10-15( cleaned and washed properly)
Potato (medium) 2
Onion finely chopped or grated 2 tsp
Ginger garlic paste 1 tsp
Tomato 1 chopped
Green chill 1 chopped
Bay leaf 1
Cardamom 2
Cloves 3-4
Cinnamon 1 stick
(Grind cardamom, cloves and cinnamon in fine powder)
Turmeric powder 2 tsp
Chilli powder 2tsp
Sugar 1 tsp
Salt to taste
Oil 3 tblsp

 Method:-  

Marinate the washed prawns with little salt and turmeric powder. 
Cut the potatoes in medium chunks and fry them in 2 tsp of oil with little salt. Keep aside. 
In the same oil fry the prawns until they are golden( don't fry for too long otherwise the prawns will become hard).Take the prawns out. 
Put fresh oil and add the grated or chopped onion. 
When the onion starts changing color, add the ginger garlic paste and fry for 2 to 3 minutes. Then add turmeric powder, chill powder and little water. Saute for few minutes. 
Then add the chopped tomatoes and fry till oil separates. 
Add fried potato and prawn pieces, mix well.
Now add 1 cup water and in medium flame cook it with lid closed till the potatoes are cooked. 
Add garam masala and remove from heat. 
Serve prawn curry with hot white rice.

Shortly I will be posting other simple variations in Prawn/Shrimp curry preparation

INDIAN CHICKEN RECIPE

                                         Chicken Recipe

Kadhai Chicken

KADHAI CHICKEN

        

       This is a simple but delicious Indian Chicken recipe which can be taken with Rice or Roti or  

        Paratha.                     

          
        Ingredients for marination of chicken:

Ginger garlic paste 1tsp

Red chilly powder 1tsp

Turmeric powder 1/2tsp

Lemon juice 1tsp

Salt 1/2tsp

Ingredients for gravy

Cardamom 2

Cloves 4

Cinnamon 1

Star anise 1 (optional)

Onion finely chopped 2

Ginger garlic paste 1 tsp

Coriander powder 2tsp

Cumin powder 2tsp

Tomato 2 chopped finely 

Red chilly powder 1tsp

Chopped capsicum 1

Oil 3 to 4tbsp

Coriander leaves( for garnishing)

Salt to taste

Method

First marinade the chicken with the ingredients mentioned above

Keep the marinated chicken for 30 minutes. 


Now heat oil in a heavy bottomed kadhai and add whole garam masala. 
Let it crackle. 


Add the finely chopped onion and fry till it turns light brown.Add ginger garlic paste. 


Saute for few minutes till the raw smell disappears. Now add coriander powder, cumin powder and stir for few minutes.


Add the chopped tomatoes. 
Mix well with the masala and cook for 2 to 3 minutes. 


Add chilly powder and stir well till the oil separates from the sides. 


Now add the marinated chicken. Coat all the pieces properly with the masala. Add 2 cups of warm water, cover and cook for 10 minutes. 


Once the chicken is half done add salt, chopped capsicum and garam masala powder. Cook for more 5 to 10 minutes in low flame. 


Check if the chicken is cooked, switch off the gas and add coriander leaves. 


Serve hot with rice or parathas.







INDIAN CHICKEN 

Alur Dum- Bengali Recipe

Alur Dum(Bengali)

ALU DUM

 Today's Veg recipe is Potato Curry or Aloo Dum.This is a festive season so Bengali's (specially) can't forget their favorite Luchi and Aloo Dum. This is a dry recipe but can be made in both dry and gravy versions.

 I learnt a roasted masala from my mom which is very easy and you can prepare and keep it for a month to use it in many other recipes. So let's start with the roasted masala and then Aloo Dum.

Ingredients for Roasted Masala:-

Cumin seeds-1 tsp

Coriander seeds- 1/2 tsp

Dry red chillies- 3 to 4

In a non-stick tava, (keep it in medium flame otherwise the masala will get burnt) add the dry chillies, cumin seeds and coriander seeds. Roast them for a while stirring occasionally. After few minutes turn off the flame and let it cool. Use a grinder to make powder. Keep aside for later use.

Ingredients for Aloo  Dum :-

Small size potato 500 gms peeled( if using normal size potato then make them half),

Tomatoes 3 large,

Ginger paste 1 tsp,

Red chilly powder 2 tsp,

Turmeric powder 1 tsp,

Roasted masala 1 1/2 tsp

Hing only 1 pinch

Amchoor powder 1/2 tsp

Salt to taste

Sugar 1 tsp

Oil 4 to 5 tsp

Cinnamon stick 1

2 or 3 green Cardamom

3 Cloves

Method:-

Clean and peel the potatoes. 

Puree the tomatoes. 

Now take a large non-stick wok and heat oil in it. 

When hot add whole garam masala (cinnamon, cardamom and cloves) and let them crackle. 

Now add a pinch of hing and the potatoes and fry them nicely until they are slightly brown.

Once the potatoes change color add the ginger paste and stir for 2 minutes. 

Next add the tomatoes and the roasted masala, red chilly powder and the turmeric powder.

Fry nicely along till the oil starts separating from sides. 

Add salt and half cup water to cook the potatoes. 

It will take 10 to 15 minutes to get cooked in low flame. 

Once the potatoes are done and the masala coats the potatoes nicely, add sugar and  amchoor powder  and stir for 2 to 3 minutes 

Your aloodum is done. 

Garnish with coriander leaves and   serve hot with Luchi (Made of Maida flour-- More of that Later) . 

A perfect festive breakfast. 

LUCHI ALUR DUM

EGG CURRY RECIPE

EGG RECIPE

Egg curry

EGG CURRY

                 

( Serves 2)

My first post in this food blog is with an all time favorite recipe. I love eggs and this is a very simple and easy Egg recipe , which we also call as "Dimer Jhol"                  

 Ingredients:-

 4 hard boiled eggs-shelled

 1 medium sized potato,boiled,peeled and cut into cubes

 3 green chillies

 3 tsp of mustard oil or any other vegetable oil

 1 large sized onion sliced

1 medium sized tomato pureed

1 tsp ginger garlic paste

1 tsp turmeric 

1 tsp Dhania-jeera powder
1 bayleaf   

1 tsp kashmiri lal mirch powder

1 /2 tsp of garam masala powder( i use homemade garam masala)

Salt to taste

Directions:-

1. Take the hard boiled eggs and make slits. 

2. Coat them with turmeric, kashmiri all mirch powder and salt. 

3. Heat a kadai/ deep bottomed pan and fry the eggs in 1tsp oil for few minutes in low    

     flame. When fried nicely, take out and again put 1 tsp oil to fry the potatoes. Take out 

     when the potatoes are slightly fried.

4.  Add the remaining oil and add the bay leaf. When the oil is hot, add the sliced onion and 

     fry till it changes color and tuns slightly brown.

5.  Then add ginger garlic paste and fry for few minutes. Take care not to burn the garlic. 

6.   Next add the green chillies,turmeric powder, and the tomatoes. 7.When the tomatoes 

      soften and the oil separates from the sides of the masala , add dhania-jeera powder and  

      fry for few more minutes. 

8.   Now add the fried eggs and the potatoes and salt to taste and little water for gravy. 

9.   Simmer and let it boil.

10. Once the potatoes are soft, add garam masala.

11. Garnish with coriander and whole green chillies and serve hot with plain rice or chapati.

EGG CURRY

Easy Muffin Recipe

Chocolate Muffins

Ingredients

2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup vegetable oil

For frosting

1/3 cup butter softened
3 cups powdered sugar( icing sugar)
1 teaspoon vanilla
1 or 2 tablespoon milk

Method:-

Preheat the oven to 180 deg C . 
Grease 12 muffin cups with butter or line with paper muffin liners. 
Combine flour, sugar, cocoa powder and baking soda in a large bowl. 
Whisk egg, milk and vegetable oil in another bowl until smooth.
Pour this into the mixture of the large bowl and stir until the batter is smooth. 
Fill prepared muffin cups upto 3/4 full. 
Bake in preheated oven at 180C for about 25 minutes. 
Cool muffins for about 10 minutes and  then remove on a wire rack to cool completely.

For frosting:- 

In a medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. 
Stir the vanilla and 1 tablespoon of milk. Beat gradually to make frosting smooth while adding the remaining milk. 
Pour the frosting in a piping bag and spread it on the muffins.
Decorate with rainbow sugar balls.

Italian Pasta Recipe

Pasta Recipe

Penne arabiata

Classic Italian dish but with an Indian twist

Ingredients

400g packed penne pasta
1/3 cup extra virgin olive oil
1 red onion, finely chopped
1 garlic clove crushed
3 to 4 small tomatoes, finely chopped
2 small red chillies finely chopped
2 teaspoons sugar

For the Indian twist

Make a paste of 1 cup coriander leaves, 2 green chillies(optional) and 1 garlic.
Make a smooth paste and keep aside.

Method:-
Cook pasta in a large saucepan of boiling salted water following the packet instructions until tender. Drain pasta and keep the stock.
Heat olive oil in another large saucepan. Add onion, garlic and chillies.
Cook for few minutes until onions are soft.
Now add tomatoes and the pasta stock (3 to 4 tablespoons). Bring it to boil.
Stir sugar and add the pasta following with salt and the coriander paste. Toss to combine. Cover and cook for 5 minutes. Sprinkle some dried parsley( Can use KEYA) or fresh basil. Serve hot.

Instead of Indian twist one can use this recipe of Arabiata sauce :-

Ingredients:

3 large tomatoes
2 red chillies,chopped
3 flakes of garlic,chopped
3 tablespoon olive oil
1/2 cup tomato puree
Italian seasoning 3/4 tsp ( I have used KEYA)
1/2 tsp crushed black pepper
Sugar 1/2 tsp
Salt to taste
Tinned Tomato Puree.

Method:

In a large pan boil the tomatoes for 30 seconds. Take it out and peel off the skin.
In a blender, blend the tomatoes in a smooth paste.Heat oil , fry the chopped garlic and chillies for 2 minutes in low flame. Add the tomatoes and tomato puree(tinned) and boil for 2 minutes.Add pepper, italian seasoning and mix well.Boil until thick.
                                         

Alu Potoler Tarkari- Bengali Recipe

Alu Potoler Dalna(Serves 2)

Ingredients:-

5-6 Parwal(hindi) or pointed gourd
1 medium size potato (peeled and cut into medium square pieces)
1 medium size tomato finely chopped
1 medium size onion finely chopped
1 teaspoon turmeric powder
1 teaspoon kashmiri lal mirch
1/2 teaspoon garam masala
1 teaspoon jeera powder
1 teaspoon dhania powder
1 green chilly(optional) finely chopped
Salt to taste

 Method:- 

Lightly skin the parwal and cut laterally into two equal halves.
Add 2 to 3 tablespoon oil in a wok. Heat the oil to fry the parwal. Take it out and fry the potatoes till lightly brown.Keep aside. 
Heat 1 tablespoon oil and add the onion. Saute till the onions are pinkish. 
Put the fried vegetables and all the spices except the garam masala. 
Season with salt.Toss till the spices nicely coat the vegetables. 
Pour water and let it cook till the vegetables are tender. 
Sprinkle the gram masala.
Serve with rice or Roti/Chapati.
Can also be taken as a side dish with Rice and Dal.