Lahsooni Gosht

Lau Chingri (Bottle gourd cooked with Prawns)

Lauki or Bottle gourd is a vegetable which is bottle in shape.It is light green in colour.The inside part is soft.It is a very popular vegetable as it is very healthy.So many recipes comes in mind.Mom used to make Lau Chingri which is a famous dish in Bengali.This can be made without Prawns and becomes a pure veg recipe.Prawns enhances the taste more.This can be eaten with roti,rice, paratha.I have used tiger prawn but you can also use small prawns.I have used half of the lauki and the other half used in making dal.

Ingredients used are few

• Tiger Prawns-8 to 10 pieces.Washed and cleaned
• Lauki or bottle gourd-washed and grated half of it
• Tomato chopped-1 small
• Coriander chopped-1oil or white oil-2/4th bunch
• 5 slit green chillies
• Mustardbayleaf-1
• grated ginger-1 tpsalt and sugar to taste
• turmeric powder-1/2 tp
• s tablespoon
• Cumin seeds-1/2 tp
• Methi seeds-few

Need a kadai to cook this

Method

1) Grate the lauki or bottle gourd with a grater.

2)Heat oil in a pan and fry the prawns with little salt and take it out.

Then  add methi seeds,bayleaf,cumin seeds to temper.

3)Once tempered add the chopped tomato,slit green chillies and grated ginger.Stir it for few seconds and add the the grated lauki or bottle gourd.

4)Stir the lauki for few min and then add salt and sugar to taste,turmeric powder and keep stirring.It will leave water.Now cover and cook in medium flame till the water evaporates and it is dry.

5) Now add the prawns and stir for couple of min and garnish with coriander leaves.

Note-If you omit prawns it becomes veg and you can add little ghee with the oil to enhance the taste.

Recipe by Dimple Chakraborty

My kitchen and my recipes: Steamed Hilsa on Bottle Gourd leaves

My kitchen and my recipes: Steamed Hilsa on Bottle Gourd leaves: Hilsa is a very popular fish among Bengalis across India and Bangladesh.They eagerly wait for monsoons as you get the best Hilsa fish.Th...

Steamed Hilsa on Bottle Gourd leaves

Hilsa is a very popular fish among Bengalis across India and Bangladesh.They eagerly wait for monsoons as you get the best Hilsa fish.These are river water fish which are sweet in taste and is a delicacy.In Bengali household they relish these in the rainy season with Khichuri ,rice,pulao.Min 1 kg size of Hilsa tastes good.Bhapa is a very popular way to make Hilsa which is called Illish in Bengali.I am too a big fan of of Hilsa.Mom used to make so many dishes.Today I am sharing one of them.Hope you  will like.Do try this simple recipe.

Ingredients

Hilsa-1 kg

Mustard oil-4 to 5 table spoon

salt to taste

Mustard seeds-3 tablespoon

Green chillies-7

Turmeric powder-1 teaspoon

Bottle gourd leaves-8 big ones

water to make the paste

A flat pan needed to make this

Serves-5 people

Time-10 min cooking time

Preparation time-10 min

Method

1) First make a paste of mustard seeds,salt,4 green chillies.Strain the paste with little water and keep.The paste will be thin and runny.

2)Wash the hilsa pieces and keep it in a bowl.Pour the mustard paste and mix it well.Add slit green chillies and 1 teaspoon of turmeric powder and 1 table spoon of mustard oil.

3)Take a pan and add 1 tablespoon of mustard oil and heat.After that place the leaves one by one on the pan.

4)Place the fish pieces one by one and pour the mustard paste and cover it with left over leaves.

5)Again add 1 tablespoon of oil on the leaves and cover and steam for 10 to 12 min in low flame.

Serve it hot with steamed Rice.

Note

If you strain the mustard paste you will not have digestion problem.

Recipe by-Dimple Chakraborty

You Tube -Dimple's Kitchen 

My kitchen and my recipes: Doi chicken(Chicken marinated in curd and spices)

My kitchen and my recipes: Doi chicken(Chicken marinated in curd and spices): Simple chicken preparation is Doi Chicken.When I am in hurry I cook this chicken.The whole recipe requires no water.It is cooked in curd ...

Doi chicken/Dahi Chicken(Chicken marinated in curd and spices)

Simple chicken preparation is Doi Chicken.When I am in hurry I cook this chicken.The whole recipe requires no water.It is cooked in curd so oil needed is less and is lighter in taster and brighter in texture.You can marinate the chicken before hand.It saves lot of time.

Ingredients

1. 1 kg chicken with bones-leg pieces
2. Onions slices- 6 to 7 medium size onions
3. Ginger-1 inch
4. Garlic-8 cloves
5. Green chillies-4
6. Whole garam masala
7. Powdered garam masala-1 tp
8. Bayleaf-1
9. Cumin powder-2 tp
10. Coriander powder-1 tp
11. Turmeric powder-2 tp
12. Red chilli powder-2 tp or to taste
13. Salt
14. Mustard oil
15. Fresh chopped coriander for garnish

 Method

Marinate the chicken with 1/2 cup curd,cumin powder,coriander powder,garam masala powder,turmeric powder,red chilli powder and 1tbsp of oil and keep for min 30 min.

1)First add 3 tbsp of mustard oil in a kadai and heat it well.Add bayleaf and whole garam masala(4 cloves,6 cardamom,2 cinnamon sticks)and temper.
2)Now add 3/4 sliced onions and fry till brown.
3)Make a paste of left over sliced onions,green chillies,salt,ginger and garlic and pour on the fried onions in the kadai and stir till it leaves oil.
4)Now add the marinated chicken ,salt and continue to stir and saute till the chicken pieces changes its colour in medium flame.
5)Now simmer the flame and cover and cook for further 10 min till the chicken is tender and cooked.
At last garnish with fresh coriander leaves.
Serves 6 people
Cooking time 30 min
Preparation time 50 min with marination