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

Veg Fried Rice

Fried rice has become very popular in India.It goes very well with chinese dishes.To make this dish if you have wok it is easy to prepare this dish as you can stir it on high flame without burning.

Ingredients
Good quality rice-2 cups
Water-4 cups
Sliced carrorts-1/2cup
Sliced beans-1/2cup
Sliced bell pepper(red and green)1/2 cup
Vinegar-1 spoon
Salt and sugar to taste
Pepper powder-1 teaspoon
White oil-2 spoons
Ajinamoto-1/4teaspoon(optional)

Method
1 Boil the rice first and when it is 3/4th done drain the excess water and cool the rice for 15 min so that it is easy to fry.

2 In a wok put 2 spoons of oil.Once the oil is hot add the sliced vegetables,pinch of sugar and saute it for 3 min in high flame.

3 Now add vinegar and continue to stir for 1 more min.
4 Now add the rice,salt,Ajinamoto ,pepper powder and give it a nice stir in high flame and the fried rice is ready to be served.Serve it with chilli chicken or any other chinese preparations.

Note.You can use any vegetables of your choice like cauliflowers,peas etc and also add little soya sauce if you want.

Boal (Wallago)curry with curd

Boal(Wallago)fish is a boneless fish which are found in big river,lakes etc.This is a very soft sweet water fish.The texture of this fish is slippery without any shells.The belly part is the most delicious part of the fish.This fish during winters tastes good.In Bengal it is easily found in the fish markets.Most people love this fish as it is easy to eat as it has less bones and the fat content is high.

Ingredients
Boal Fish-1 kg cut in slices.Middle part used.
Onions-3 onions paste,Coarse paste.
Ginger paste-2 teaspoon
Garlic-1 teaspoon
Turmeric powder-1 teaspoon
Red chilli powder-1 teaspoon
Garam masala powder-1/2 teaspoon
Cumin powder-1 teaspoon
Curd-1/4th cup
Whole spices to temper-2 bayleaves,1 dry red chilli,2 cinnamon sticks
White oil/mustard oil-To shallow fry the fish and cook
Salt to taste
Coriander leaves to garnish.

Method
1 First wash the Boal fish pieces and mariante the fish with turmeric powder 1/4 teaspoon and salt,Rub on both sides.
2 Now in a kadai or pan add 1 tablespoon of white oil or mustard oil and shallow fry the fish on both sides,When it is light brown in colour take it out.
3 In the same pan add 1 more tablespoon of oil,heat it well and add bayleaves,cinnamon sticks to temper.
4 Now add onion paste and saute it well with pinch of salt .Once the onion paste leaves sides and changes its colour add ginger and garlic paste.Saute it for few min till the raw smell of the ginger and garlic are gone.Cook in medium flame.
5 Now in the curd add turmeric powder,salt,red chilli powder,cumin powder and garam masla powder,beat it well and add to the pan.Give it a stir and add 1 spoon of water and saute the spices well in medium flame till the sides leave oil.
6 Now add the fish pieces gentle and add 2 cups lukewarm water and cook the fish pieces  till the sides have left oil and the gravy is semi thick,
7 Garnish with coriander leaves.
Eat with rice or pulao.
Note....cook in medium flame so that the curd doesnot curdle.

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns)

My kitchen and my recipes: Bhapa Chingri (Tiger Prawns): Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice ...

Bhapa Chingri (Tiger Prawns)

Bhapa Chingri/Steamed Prawns are a very popular dish of Bengal.You can steam this preparation wrapped in banana leaf too.It gives a nice aroma or you can steam in any closed container also.This is a delicacy and bengalis love to make this dish in special occasions.Make it with tiger prawns or lobster it will give a nice look and aroma to this preparation.I steamed it in small handi and covered with foil and place on a kadai filled with boiling water.This is most simple preparation and hassle free cooking.Sometimes simple dish can look awesome and eat delicious.

Ingredients

• Tiger prawns-10 pieces with head and deveined.
• Turmeric powder-1/2 teaspoon
• Slit greens Chillies 5 to 8
• Black mustard seeds-3 spoons
• salt to taste
• Mustard oil-2 spoons to marinate the fish
• Grated fresh coconut -half cup

Method
1 Take the tiger prawns in a closed lid container or small handi.
2 Now make a paste with mustard seeds,turmeric powder,salt and 3 green chillies.The paste should be a thick paste so use min water.
3 Now add the paste in the container or the handi and now add mustard oil,5 slit green chillies and mix well with your hand so that the paste coats well with the prawns.
4 Heat water in a big container and fill half water till it touches the container.Cover the handi with foil or close the lid of the container.
Steam it for 15 min in medium heat.
Serve it hot steamed rice or pulao.