GALDA CHINGRI BHAPE (STEAMED SCAMPI / TIGER PRAWNS) - A MICROWAVE VERSION

"Galda Chingri Bhape" is an authentic Bengali Recipe, which is prepared in every household since ages. It goes best with warm steamed rice, but some people serve it with pulao too. Pungent taste of mustard paste with mustard oil makes it more appealing. Soft meat of this scampi has a very distinct flavour if cooked perfectly, little sweet in taste, it is just mouth-melting!

INGREDIENTS:
1&1/2 kgs Indian Scampi / Tiger Prawns (galda chingri)
3/4 Cup Plain Yogurt (thick curd)
1&1/2 tsps Turmeric Powder
2 tsp Green Chillies Paste
6-8 Green Chillies (or as per taste), cut in slits
1/2 Cup Grated Coconut
3 tbsps Poppy Seeds Paste
6 tbsps Mustard Paste
6-8 tbsps Mustard Oil
Salt to taste

METHOD:

Clean and wash the tiger prawns. In a microwave safe bowl, marinate prawns with turmeric powder and salt. Keep aside for 15-30 minutes.

Add mustard paste, green chilli paste, poppy seeds paste, coconut and salt to the prawn mix. Now add yogurt and mustards oil in it. Mix it well. Arrange green chillies on the top.

Place the bowl in microwave. Micro at 100% MW power for 5 minutes.

Take out the bowl from the oven now, turn the prawns in the bowl to expose other sides. Adjust salt. Microwave for another 5 minutes at 100% MW power. Switch off the oven, keep it on stand time for 5 minutes more.

Serve hot with plain rice or pulao, its yummilicious!!!

KARELA SUBZI / STIR FRIED BITTER GOURD

Here is an interesting way to make out karela without deep frying. I love 'Karela' or bitter gourd, so when I came accross 'Karela Subzi' at Anjana Chaturbedi's Space, "Maayeka" and I loved this yummy stir fried spicy bitter gourd. Karela helps diabetic patients to regulate the blood sugar level. So, here is the very easy and simple yummy recipe of bitter gourd:

INGREDIENTS:
100 gms Bitter Gourd
1/4th Raw Mango
1 tsp Whole Fennel Seeds
1&1/2 tsps Pouned Fennel Seeds
1/4 tsp Turmeric powder
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Sugar
1/2 tsp Dried Mango Powder
2 tbsps + 1 tbsp Mustard Oil
Salt to taste

METHOD:

Wash and slice bitter gourds in medium thick roundals. Marinate with 1 tsp salt, keep covered for 30 minutes. Wash them well and squeeze them well. Set aside.

Peel and grate raw mango. Keep it aside.

Heat 2 tbsps mustard oil in a pan or wok. Add fennel seeds in it. Saute for a 30-40 seconds, till it turns to golden. Add turmeric powder and bitter gourd pieces in it. Saute for a minute.

Add grated raw mango and mix nicely. Cover and cook on low heat till done. Keep stirring in between, so that those will not stick and burn at the buttom.

While done, add red chilli powder, coriander powder, dried mango powder and sugar in it. Adjust salt a little. Pour 1 tbsp oil now. Cook uncovered for another 2-3 minutes on low heat.

Best served with dal and rice or with Indian flat breads.

Sending to: Tried And Tasted - Maayeka & Original Announcement Page & Kitchen Chronicles Announcement Page

BENGALI GOSHT CURRY (PATHAR JHOL)

In my childhood days, I couldn't imagine our Sunday meal except this mouthwatering and flavourful goat meat curry. This sound delicious mutton curry sends me right back to my Ma's kitchen. Normally typical Bengali preparation of this curry would be a little sweet, but I prefer to make it without sugar. When it was pressure cooked, hissed and whistled, the aroma of the curry already wafting in the air intensified, we asked mom several times, "meal is ready"? Traditionally mustard oil is used to cook the meat, the aroma is really special, that is still tickles my sences and trust me, savoury and spicy - this meat curry is enjoyed by all non-vegetarians. 

INGREDIENTS:
1.250 kgs Goat Meat, cut into medium sized pieces
3/4 Cup Plain Yogurt
3 Onions, cut in slices
2 Tomatoes, cut in slices
3 Large Potatoes, peeled and cut each into 4 pieces
2 Bay Leaves
1 tbsp Turmeric Powder
1 tbsp Coriander Powder
1 tbsp Red Chilli Powder
1&1/2 tbsps Dry Roasted Cumin (pounded)
2 tbsps Garlic Paste
3 tbsps Ginger Paste
1/2 tsp Mace Powder
1/2 tsp Nutmeg Powder
1" Cinnamon + 5 Cloves + 5 Green Cardamoms
1/2 tsp Black Pepper (coarsely pounded)
6 tbsps Oil (preferably mustard oil)
2 tsps Fresh Lemon Juice
Salt to taste

METHOD:
Marinate potato pieces with 1/2 tsp turmeric powder and 1 tsp salt. Set aside for 15 minutes.

Heat oil in a wok or deep frying pan. Fry potatoes in it, till they becoming golden brown, Drain oil and keep them aside.

Fry the onions in the same wok, till they turn golden.

Add bay leaves and ginger-garlic paste now. Saute for a minute.

Now add turmeric powder, red chilli powder, mace-nutmeg powder and coriander powder. Fry this mixture on medium heat for about 2 minutes.

Add goat meat, mix well and fry it for 5 minutes (approx.).

At this time, add yogurt, salt and tomato in it.

Fold them properly and fry nicely till the oil leaves spices.

Add 2&1/2 cups warm water, cloves, green cardamoms and cinnamon in the mixture. Fold properly. Transfer the whole mixture in a pressure cooker. Cook it on medium heat for 4 whistles.

Let is cool down naturally. Open the lid, add fried potato pieces, pounded cumin, black pepper powder and lemon juice in it. Mix nicely. Close the lid and pressure cook for another 2-3 whistles.

Serve hot with warm plain rice/pulao/naan/paratha and green salad.

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sending to: Cook Like Mom- Foodelicious

SUGAR FREE EGGLESS CHOCOLATE PUDDING

Today I am going to present an eggless butterless and sugar free chocolate pudding. I adapted this easy recipe from my 'Mom', who is an fantastic cook. Though my father was an diabetic patient, my mom used to make different kinds of sugar free dessert for 'him'. The crunchy nuts made it more flavourful. Trust me, it tastes great and fabulous!

INGREDIENTS:
2 Cups Skim Milk
3 tbsps Corn Starch
1/4 Cup Unsweetened Cocoa Powder
1 tsp Vanilla Essence
1 tbsp Honey + Honey for topping
Few Cashewnut & Almonds (chopped)
16-18 Sugar Free Gold Tablets

METHOD:
Heat milk in a sauce pan.

When it starts to boil, turn off the heat. Let it cool down a little. Add cocoa powder and sugar free tablets in it. Whisk continuously.

Pour corn starch and honey in it. Whisk continuously, there should not be any lump.

Pour vanilla essence in it. Mix nicely.

Arrange chopped nuts on the bottom of the ramekins. Pour the milk mixture equally on 6 greased ramekins. Place ramekins into your refrigerator for 2-4 four hours.

Now take out each pudding on a plate.

Pour 1 tbsp honey on the top and serve immediately.

NOTE: Corn flour and cocoa powder will form lumps easilly, to avoid
           this don't over boil milk, it must be in room temperature.
Sending to the following events:

@ Guru's Giveaway Summer ’13 Drinks & Desserts

@  Foodelicious Cook Like Mom event

@ Jagruti's Mom's event- Food She Loved

@ Only chilled or frozen desserts @ Foodelicious.

PABDA TEL BORI JHOL (LENTIL DUMPLINGS IN PABO CATFISH CURRY)

Today I am here with mouthwatering Bengali fish curry. 'Pabda' is one of the popular fishes in West Bengal as well as Bangladesh. It is popularly known in english 'Pabo Catfish', a very soft and delicate fish. Very simple and nutritious, hope I am able to do justice to the traditional form of cooking of this dish.

INGREDIENTS:
400 gm / 2 Pabo Catfishes (pabda mach), cut in halves
1 Tomato (chopped)
1/3 tsp Nigella Seeds
1/2 tsp Turmeric Powder
1/2 tsp Kashmiri Red Chilli Powder
8 Lentil Dumplings (daler bori)
1/2 tsp Ginger Paste
2-3 Green Chillies, cut into slits
1 tbsp + 4 tbsps Oil
1 tbsps Chopped Coriander Leaves (cilantro)
Salt to taste

METHOD:
Marinate fish pieces with little salt and turmeric powder. Keep aside.

Heat 1 tbsp oil in a griddle, add lentil dumplings in it. fried both side till it turns golden. Set aside.

Heat 4 tbsps oil in a pan or wok. Fry fish till it turns golden from both sides. Drain oil and remove fishes.

Temper with nigella seeds and green chillies in the same oil. Add all other ingredients except fish and fried lentil dumplings. Fry till spices leave oil from the side of the wok or pan.

Add 3/4 cup water. Mix nicely.

When it starts to boil, add fried fishes and bori (fried lentil dumplings) in it. Cover and cook for another 5 minutes. Turn off the heat now.

Serve immediately with steamed rice, garnishing with chopped coriander leaves on the top.

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE