Tangy Prawns

What you do when the hungry bellies are supposed to bang the table for food and you found your pantry almost empty at the dinner time. Yea it happens sometimes. When it is pouring down heavily and your lazy limbs, sipping in the cuppas, feel like enjoying the cozy corners of the home and speculating on anything relishing the foggy down pour and jingling sound of the rains, avoiding battling with the mud dirt clad soggy roads of a city life.

Being an experienced lazy kitchen queen I occasionally face this kind of situation. And never mind, most of the time I proudly demonstrate to come up with something very tasty with the limited ingredients handy at that moment. This Tangy Prawns is one of them. Prawn itself is a taste enhancer and goes brilliantly with the minimum ingredients. No matter how ever or with whatever you cook with the dish it will never let you down. I love to keep my freezer crowded with frozen prawns, chicken breasts and minced chicken as they are my magic wands for the fast and easy cooking and mainly when I am dead tired to cook. But unfortunately that day I found only a pack of frozen prawns in the freezer, a tomato puree tetra pack and coconut milk tetra pack. Without wasting a time I incorporate the scattering ingredients and cook this Tangy Prawns which paired toppingly with Kichuri /Kichri (A preparation with rice and lentil). So here the magical dish I prepared in a tweak moment and no need to say, prawns win over again.

Ingredients:

Prawns- 9-10

Tomato Puree- 1/2 pack (of the 200gm)

Coconut Milk- 1/2 pack (of the 200gm)

Chopped Garlic- handful

Onion - 1 medium (Sliced)

Salt & Sugar- as per taste.

Oil- 2 tbspoon

Method:-

1. Heat the oil. Shallow fry the prawns with a pinch of salt and reserve.

2. Add chopped garlic. Let them turn brown then add sliced onion. Fry them till they turn brown.

3. Add the tomato puree and boil for couple of minutes. Add the Prawns, salt and sugar.

4. Add the coconut milk and keep it cook unless the consistency of the gravy gets thicken.

5. Serve hot with anything.

Note:

I have cooked it with the minimum ingredients. You can add and keep new variations. Like adding coriander/ curry leaves, ginger paste, green chilies and other spices. You can add potato too.

E(N)chor Chingri / Raw Jackfruit with Prawns

Distinctively  Bengalis are famous for their love for Jackfruit. Whether it is raw or ripe Bengalis are always head over heel in love with this Vegie/fruit. At the age of our Grannies the houses with stretched field were always cluttered with the Mango, Guava, Coconut, Banana, Papaya, Jamun/Java Plum, Tamarind, Kul/Boroi/Jujube trees and common among all was the Jackfruit tree. It is so common and a deliciously cooked dish when it's raw, we Bengalis love to call it the Vegetable Meat. The most delectable part of it is, out of one Vegie so many dishes can be cooked.  But the ripe Jackfuit is many a times an allergy enhancer for many. Even the strong flavour sometimes annoys too many. But the best part of it that everything of this Tree along with the wood, fruit, and the seeds are useful. I first tasted this dish in a party and fallen in love with first bite. So planned to make it at home. Thanks to Soumi  Naha one of my  sister like friends for helping me to cook the dish.

If you ask about the food value it is very nutritious.

"The edible jackfruit is made of soft, easily-digestible flesh (bulbs); when eaten, its simple sugars like glucose and fructose can quickly replenish one's energy and bring on a physical sense of euphoria and revitalization. A portion of 100 g of edible raw jackfruit provides about 95 calories and is a good source of the antioxidant vitamin C, providing about 13.7 mg. Jackfruit seeds are rich in protein.

Fresh jackfruit has small amounts of vitamin-A, flavonoid pigments such as carotene-ß, xanthin, lutein and cryptoxanthin-ß. Together, these compounds play vital roles in antioxidant and vision functions. Vitamin A is also required for maintaining integrity of mucus membranes and skin. Consumption of natural fruits rich in vitamin-A, and carotenes has been found to protect from lung and oral cavity cancers.

Jackfruit is rich in B-complex vitamins, with large amounts of vitamin B-6 (pyridoxine), niacin, riboflavin, and folate. Fresh jackfruit provides potassium, magnesium, manganese, and iron. Potassium provides cell and body fluids that help regulate heart rate and blood pressure.

Jackfruit can be a good bulk laxative because of its dietary fiber which helps to protect mucous membranes in the colon by decreasing exposure time and binding to cancer-causing chemicals. "(Source: http://en.wikipedia.org/wiki/Jackfruit)

Ingredients:

E(N)chor/ raw Jackfruit: 1 small

Bagda Chingri/Prawns- 12-14 pieces (You can use Kucho Chingri/ shrimp too)

Potato- 1-2 medium (cut in cubes)

Onion- 1 medium

Ginger paste- 1 table spoon

Turmeric Powder- 1 tspn

Cumin Powder- 1 tspn

Coriander Powder-  1 tspn

Red Chilli Powder- 1 tspn

Powdered Garam Masala- 1/2 tspn

Cumin Seeds (whole)- 1 tspn

Mustard oil- 2tbspn +  2tbspn + to cut the E(N)chor/jackfruit as much as u need.

Ghee-  1-2 drops

Method:

First you have to cut the E(N)chor/Jackfruit. Whenever you cut it follow the tips:

1. Spread a thick layer of news paper on the platform on which you are going to cut the E(N)chor/Jackfruit. The sap is very sticky that comes out of the vegetable so be careful.
2. Before starting the cutting procedure apply a good amount of mustard oil on your hands and palms.
3. Then skinned the vegetable and cut it in small cubes. If you feel the seeds are too hard then remove it and use the flesh only.

1. Take a pressure cooker (optional) and cook the  E(N)chor/Jackfruit with a pinch of turmeric powder, little bit of salt and  water till its semi cooked. (If you are cooking the  E(N)chor/Jackfruit in pressure cooker then just wait for 1-2 whistles and then put it off stove). Strain the E(N)chor/Jackfruit and reserve.
2. Take a Kadai/ Pan add Oil. Fry the Potatoes and the Prawns separately semi- brown and reserve.
3. Grind the onion, ginger and tomato in to smooth paste.
4. If you need more oil add little bit. Let the oil get heated properly then add the whole cumin seeds. When it will start to splutter add the onion tomato paste and fry till the oil start to separate and the whole mixer looks dark brown but be careful not to burn it.
5. Add Turmeric, Cumin, Coriander and Red Chilli Powder, sauté for a few seconds then add 1/4 cup water. Let all the masala get mixed properly then add the Potato. Fry for sometime then add E(N)chor/Jackfruit. Fold all together  nicely  and add 1 cup water and let the water boil.
6. When the water will start to boil add the prawns and cook till the potato gets properly cooked and the water totally dried up. Add the Garam Masala Powder and ghee, fold it nicely, then serve hot with plain rice.

Mocha Chingri / Banana Blossom with Prawns

I never claim that I always cook the original dish rather my cooking style is always fusion oriented. Yes I love to experiment. I read a lot about food and how it was done. I talk about food with my mother, mother- in- law, friends, foodies et al. But when it comes to cook a dish in my kitchen, I cook it in my way according to my family's and my taste. And I always love to leave a sign of myself by giving a twist in that dish. And that becomes my signature special dish. Just Kidding. Like here the original Mocha Chingri is cooked with kucho chingri/Shrimps (as I heard from others), but here I used Bagda Chingri/Prawns. And it really comes out well. The part this dish I didn't like is the taste of the Mocha/Banana Blossom. I bought a peeled pack from the hyperlink market. But it was not that fresh and when it was cooked it took quite a long time to chew and munch and the jaws got strained. So remember to use a fresh one. Sometimes Mocha/Banana blossom tends to be found bitter too. So before buying one verify it. Now don't ask me how!!! I always go to the market and rely on the vendor like a blind one. Yea I know, I have a long way to go and to learn so many things.

If  you want to about the Nutritional value of Mocha/Banana Blossom, read here:

"Nutrition: Banana flowers, similarly to bananas are an excellent source of potassium, plus vitamin’s A, C and E. According to research at the Chinese Academy of Tropical Agricultural Sciences, which studied the flowers of musa paradisiaca, banana flowers have tremendous nutritional value, being a good source of fiber and protein. The flowers contain a class of phytochemicals known as saponins. Saponins lower LDL ,or bad cholesterol, boost our immunity against infection and are thought to inhibit the growth of cancer cells. They also have antioxidant activity and so can reduce our risk of chronic diseases including cardiovascular disease. Banana flowers are also an excellent source of flavonoids. These phytochemicals found in many plant based foods help prevent damage to DNA cells by neutralizing free radicals. They also help lower cholesterol, are anti-inflammatory, anticancer and anti-aging."

Source:http://food-nutrition.knoji.com/banana-flowers-or-banana-blossom-culinary-uses-and-nutritional-value/

Ingredients:

Mocha (Banana Blossoms) - 1 Medium size/ 2cups (I used store bought ready to cook packet)

Bagda Chingri/Prawn- 11-12

Bayleaf - 1 medium

Whole Garam Masala- 1-2 (Cloves, Cardamom, Cinnamon)

Ginger  Paste- 1 tspn,

Cumin Powder - 1 tspn

Turmeric Powder - 1/4 + 1/2 tspn

Coriander Powder- 1tspn

Salt and Sugar as per taste...

Ghee - few drops

Oil - As per requirement

Method:

1. If you are using the whole mocha/banana blossom them you have to remove the blossoms after peeling away the outer leaves and clean. Then you have to take out a stem inside and chop finely. (See HERE how to peel a banana blossom)
2. Boil the chopped mocha for 15mnts adding little bit of salt and 1/4 tspn  turmeric powder.
3. Strain the excess water and reserve.
4. Heat 1/4 cup oil in a Kadai or in a pan. Fry the Prawns and keep it aside.
5. Heat  oil (if you have some extra oil left from the prawns use that by adding little bit more if required) in the same Kadai/Pan.  Add bay leaf and the garam masala.
6. Add the blossoms, mix well and fry for 2 minutes on medium heat.
7. Add ginger paste, turmeric powder and the cumin powder (dissolved in very small amount of water). Fry for 2-3 minutes.
8. Add the Prawns/chingri, salt, and sugar. Mix well and add in 1/4 cup of water. Simmer for 3-4 minutes until most water dried out.  Add few drops of ghee and serve hot with rice.

Note:

1. The best is to use kucho chingri/shripms when you make Mocha chingri.
2. Always use the fresh Mocha/ Banana Blossom, it tastes much better than the Peeled store bought packs and I am telling you from my experience.

Bagda Chingrir Malaikary/ Malaykari

Do you know what the difference between Bagda Chingri and Galda Chingri is? If you are a Bengali you must be laughing at me. But to be frank I didn't know the difference until I hit the fish Market in Kolkata. Being a Bengali it must be an utter shame not knowing religiously about the fishes on which you live soulfully.  Before my marriage I was a meat lover and a choosy fish lover. But after getting married to Kolkata I was introduced to the wide range or variegated species of sweet water fish. I never knew that there was such a huge fish family exists with so many different names and tastes.  And when I moved to USA for 6 years I totally enjoyed the sea food. Starting from clams to scallop, squid to octopus, salmon to shark, shrimp to lobster whatever it is, I enjoyed exceedingly each and every bite of it. After coming back again to Kolkata I then come to know about the difference between the Bagda Chingri and the Galda Chingri.  I recognize and remember  in this way- The small headed prawns which are mostly know as Tiger Prawns are called Bagda Chingri in Bengal. And those with the big heads, famous as Scampi are called Galda Chingri in Bengal. Both are famous and both cannot be beaten in taste. But if you ask me I prefer the Bagda Chingri or the Tiger Prawns much. The big heads now don't enrich my taste buds much.

When it comes to Bengali cuisine, Chingri dishes are one of the indispensable parts of any ceremony or festive occasion. Bengalis are voracious Chingri/Prawn lovers and their kitchens are always ready to welcome Chingri at any time. Though many suffer from the Chingri/Prawns intake allergies, Chingri is still largely accepted to the crowd. Being one of the major Bengali delicacies Chingri Malaikari/Malaykari is most commonly cooked in the Bengali kitchens. But apart from Malaikari chingri , Bhapa Chingri, Dub Chingri, Shorshe Chingri, are very famous too. And Coconut or coconut milk pairs with Chingri most of the time in its exotic and delectable way.

What is the original recipe of cooking Chingri malaikari, it's hard to explain. Sometimes it's been seen the use of only coconut milk, not the use of grated coconut. Sometimes both are used. Sometimes the Mustard paste will be omitted. So there are many versions and variations on cooking a particular dish. I shared how I prefer to cook and how my family enjoys devouring it. I always prefer to cook which taste wise will be blissful. So here is the recipe of Bagda Chingrir Malaikari/Malaykari. 

Ingredients:

Badga Chingri/ Prawns: 12-13 medium size

Onion - 2 big sliced

Ginger paste-  1 table spoon

Tomato- 1 small

Yoghurt- 2 table spoons

**Mustered Paste- 2 table spoons (pls check the notes below {a})

Grated Coconut - 1/2 cup

**Coconut Milk- 1 cup (pls check the notes below {b})

Turmeric Powder- 1/2 + 1 tea spoon

Cumin Powder- 1 tea spoon

Coriander Powder- 1 tea spoon

Red chilli Powder- 1/2 tea spoon

Whole Garam Masala- 1-2 (Cloves, Cardamom, Cinnamon)

Salt and Sugar as per to taste.

Mustard Oil- 4 tbspn + 2 Tblspn (More or less)

**Water- 1/2 cup (pls check the notes below {c})

Ghee- 2-3 drops (optional)

Method:

1. Mix 1/2 tspn turmeric powder and 1/2 tspn salt with the Prawns.

2. If you are using readymade mustard powder then soak the powder for 10mnts in water and then add the yoghurt, mix it well and reserve. (Pls see the notes below how to make your own mustard paste).

3.  Heat 4tblspn oil and shallow fry the Prawns and reserve.

4. If you have enough oil then no need to add oil. But if you don't have then add 2 tblspn oil.  Add Garam Masala and then the sliced onion. Fry till the onions turn brown. Add tomato and ginger.

5. When the Tomato is well blended with onion add the grated coconut. Fry them for couple of minutes more and then add the mustard yoghurt paste. And all the powdered masalas. Sauté nicely until the whole gravy commingled well.

6. Add water (Pls see the notes below how to make mustard paste at home) and bring in to boil. Add the Prawns and cook more 5mnts more. Add salt and sugar. This dish tends to taste little bit sweetish. So when you will add sugar be generous but not that much enough to turn it in to a sweet dish.

7. Add the coconut milk (Pls see the notes below how to make  coconut milk at home) and cook on high flame until the gravy turns semi thick. Add ghee and serve with rice or pulao.

Notes:

{a} How to make homemade mustard paste: Soak the 3 table spoons of  mustard seeds for an hour. Add 1 tspn poppy seed and a green chilli then grind it to a fine paste.

 If you are using a coffee grinder then don’t soak the mustard seeds. Just grind along with all adding few drops of lemon juice.

{b} How to make home made coconut milk: If you want to make fresh coconut milk , then first grate the coconut. Grind it and strain as much as milk out from the coconut. Keep that milk aside. Now take warm water and slowly add in the coconut and again strain out as much as milk you can. Keep the both the milk separately.

{C} Important: Where I used water you will use the warm water mixed coconut milk. Other procedure will be same.

If you are not comfortable with the mustard paste and the grated coconut then don't use them. Still the dish will taste scrumptious.
If you are not using Mustard paste then don't use the yoghurt. Instead of using a small tomato use a medium sized one.

Pumpkin Prawn

Checking my veggies a few days back, I found that the leftover piece of Pumpkin had to be cooked today. The other day I cooked pumpkin with potato. That day I wanted to cook something different. I checked my veggie department and found a few florets of cauliflower were left behind. There were lots more vegetables storing around but nothing else helped me look happy except the cauliflower. Suddenly it just struck my mind about the event going on cooking dishes with the Fenugreek seeds. In every Bengali kitchen storing Fenugreek or Methi Seeds are a must. Whether in cooking or in beauty care or healing an illness, these seeds are  well known and helpful source of all. So I took the pumpkin, the cauliflower and grab few frozen ready to cook Prawns, and took an attempt to prepare this different kind of dish from my own. I no need to say that the dish was a great success as my two dearest one finished it in no time. Here is the recipe as follows:-

Ingredients:-

Pumpkin (cut in to medium sized cubes) - 3 cups

Cauliflower (cut in to medium sized florets) – 2 cups

Potato (cut in to medium sized cubes) - 1 medium size

Prawn (medium size) - As per your wish

Fenugreek Seeds- ½ tea spoon

Ginger paste- 1 tea spoon

Turmeric Powder- ¼ tea spoon

Cumin Powder- ¼ tea spoon

Coriander Powder- ¼ tea spoon

Green Chilly- As per your taste
Coriander Leaves-  ½ cup chopped

Salt and Sugar - As per your taste

Oil- 3 table spoon (you can make it less or more)

Water- ½ cup (approx)

Note:-

• Raw pumpkin takes much time than the ripe one. So before cooking pls took a look which pumpkin you have bought.

• If you are using the raw Prawns then add little bit turmeric and salt. Then fry it first and keep aside. Add them when the water starts to boil along with the veggies. (See the Method)

Method:-

• 
  
  Heat the oil till it gets fully hot. Temper with the Fenugreek seeds and add the potato. (Don’t let the seeds burn or turn black, otherwise it will leave a bitter taste that bitterness will also be added to the other ingredients. So just after adding the seeds to the pan add the potato).
• 
  
  Fry the Potato for 2/3mnts then add the Cauliflower and the Pumpkin (if the pumpkin is raw. If you have the ripe one then put when the other veggies are fully fried). Let them fry till they turn light brown.
• 
  
  Then add the ginger paste. Cook for a minute then add the other spices (turmeric, cumin, coriander powder). Add one or two table spoon water. Sauté until the spices and the veggies mixes up well. Add salt and sugar, mix all well then add the remaining water. Cover with a lid and simmer it low flame till the water get dry and the veggies get soft and tender. Keep on checking whether more water is needed or not. (If you are using raw Prawns add it here when the water starts to boil).
• 
  
  Add the ready to cook Prawns and the Green chilly. Sauté for a couple of minutes more so that prawns start to leave its own taste. Add the coriender leaves and serve hot with rice or roti.
  

Variations:-

• Curry leaves can be added while tempering, then the aromatic smell of leaves will add more taste to the dish. I was running off at that time of cooking, otherwise I will surely use it.

Tips:-

• Apart from other benefits (you can get the information from the Denufood blog), Fenugreek seeds are very good for Hair Care. Grind the seeds and put in the Coconut oil. Let them soak overnight and then it can be used as long as one wishes. It supplies nutrition to the hair, which helps the hair to grow fast and fall less.

I was not able to resist myself without thanking the Food Event Hosts. Participating in the events are really enjoyable and interesting. It helps to get in touch with so many talented cooks and to be introduced with the world of delectable recipes. But apart from all these it is actually helping and inspiring us to cook different kind of dishes very creatively. It is bringing out the potentiality of a cook and also of a creative personality which are sometimes buried under so many worldly works that we forget about our hidden talents. Thank You all Event Hosts and let the spirit of cooking touch the summit.


I am sending this recipe to the event Cooking With Seeds - Fenugreek Seeds ,hosted by DenuFood and announced by Priya