Lau er khosha bata Chingri diye / Prawn bottle gourd skin paste

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Ingredients:

  1. Bottle gourd – 1 no.
  2. Mustard oil – 3 tb
  3. Prawn – 50 gm
  4. Kala jeera – ¼ tb
  5. Dry red chilli – 2 no.
  6. Green chilli – 1 no.
  7. Garlic paste – ¼ tb
  8. Salt

Procedure:

Heat a kadai. Add mustard oil (1 tb). Fry prawns (50 gm) with salt for 2 minutes.

Peel the skin of the bottle gourd (1 no.) and boil in salted water for 5 minutes. Cool and grind it with prawn to paste.

Heat a kadai. Add mustard oil (2 tb). Next add Kala jeera ((1/4 tb), dry red chilli (2 no.), chopped green chilli (1 no.) and garlic paste (1/4 tb).

Fry for 5 minutes.

Serve hot with rice.

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Prawn Pulao / Chingrir Polao

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Ingredients:

  1. Rice – 1 cup
  2. Fennel seeds – ½ tb
  3. Cumin seeds – ½ tb
  4. Shahjeera – ¼ tb
  5. Cloves – 4 no.
  6. Cardamom – 4 no.
  7. Mace – ½ tb
  8. Nutmeg
  9. Ghee – 4 tb
  10. Oil – 2 tb
  11. Bay leaf – 2 no.
  12. Black cardamom – 1 no.
  13. Onion – 1 no.
  14. Ginger paste – 1 tb
  15. Garlic paste – 1 tb
  16. Green chilli – 2 no.
  17. Tomato – 1 no.
  18. Salt
  19. Prawn – 150 gm
  20. Coconut milk – 1 cup
  21. Cloves – 4 no.
  22. Green cardamom – 2 no.

Procedure:

Soak rice (1 cup) in water.

Dry roast and grind – Fennel seeds (1/2 tb), Cumin seeds (1/2 tb), Shahjeera (1/4 tb), Cloves (4 no.), Cardamom (4 no.), Cinnamon (2”), Mace (1/2 tb) and nutmeg.

Heat kadai. Add oil (2 tb) and ghee (2 tb). Next add Bay leaf (2 no.), black cardamom (1 no.) and chopped onion (1 no.). Fry for 2 minutes.

Next add Ginger paste (1 tb), garlic paste (1 tb) and fry for 2 more minutes.

Add chopped green chilli (2 no.), tomato paste (1 no.) and fry for 5 minutes.

Add salt, prawn (150 gm) and half of the dry spice paste.

Add coconut milk (1 cup) and boil for 2 minutes.

In a separate pan add ghee (2 tb), crushed cloves (4 no.), crushed green cardamom (2 no.) and rice (1 cup). Add the rest of the dry spice and fry for 2 minutes.

Add the rice into the boiling prawn curry.

Cover the lid and boil till all the water evaporates.

Serve hot.

Ol (Elephant foot yam) Chingri Dalna

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Ingredients:

  1. Elephant foot yam or Ol – 500 gm
  2. Prawns – 100 gms
  3. Tamarind
  4. Tomato – 2 no.
  5. Green chilli – 2 no.
  6. Ginger – 1”
  7. Musatrd oil – 2 tb
  8. Cumin seeds – ½ tb
  9. Mustard seeds – ¼ tb
  10. Hing
  11. Turmeric powder – ½ tb
  12. Coriander powder – 1 tb
  13. Chilli powder – ½ tb
  14. Yogurt – ½ cup
  15. Sugar
  16. Garam masala – ¼ tb
  17. Ghee
  18. Salt

Procedure:

Peel and cut the ol (500 gm) into chunks. Boil in water with salt and tamarind. Cool the ol.

Make a paste of tomato (2 no.) with green chilli (2 no.) and ginger (1”).

Heat Kadai and add mustard oil (2 tb). Add prawns and fry with salt and turmeric powder for 2 minutes. Take them out. Next add the ol chunks and fry for 2 minutes. Drain ol and keep aside.

In the same oil add cumin seeds (1/2 tb), mustard seeds (1/4 tb), hing a pinch, turmeric powder (1/2 tb) and coriander powder (1 tb). Add the paste and fry for 2 minutes.

Add salt, chilli powder (1/2 tb) and yogurt (1/2 cup). Fry for 5 minutes. Add the boiled ol. Fry for 5 more minutes.

Add sugar, garam masala (1/4 tb) and water. Boil for 2 minutes.

Add ghee and switch off the flame.

Serve hot with Rice or chapatti.

Ol (Elephant foot yam) chingri Siddo Makha

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Ingredients:

  1. Elephant foot yam or Ol – 250 gm
  2. Tamarind
  3. Prawn – 50 gm
  4. Dry red chilli – 2 no.
  5. Mustard oil – 2 tb
  6. Salt

Procedure:

Peel and cut the ol (250 gm) into chunks. Boil in water with salt and tamarind. Cool the ol.

Heat a kadai. Add mustard oil (1 tb). Fry the prawns with salt for 2 minutes and take them out.

Mash ol with fried prawns, burnt dry red chilli (2), mustard oil (2 tb) and salt.

Serve with hot rice.

CHINGRIR DAL

Wooden Picture Frame: https://www.tuxpi.com/photo-effects/wooden-picture-frameIngredients:

  1. Prawn – 50 gm
  2. Masoor dal – 150 gm
  3. Mustard oil
  4. Bay leaf – 1 no.
  5. Cumin seeds – ½ tb
  6. Cardamom – 2 no.
  7. Cinnamon – 1”
  8. Cloves – 3 no.
  9. Onion – 1 no.
  10. Ginger paste – 1 tb
  11. Garlic paste – 1 tb
  12. Turmeric powder – ½ tb
  13. Red chilli powder – ½ tb
  14. Green chillies – 2 no.
  15. Ghee
  16. Salt

Procedure:

Soak masoor dal (150 gm) for 2 hours. Put in a pressure cooker and whistle.

Heat a kadai. Add mustard oil (2 tb) and fry prawns (50 gm)

In the same oil add Bayleaf (1 no.), cumin seeds (1/2 tb), cardamom (2 no.), Cinnamon (1”), cloves (3 no.). Let them crackle.

Add chopped onion (1 no.), ginger paste (1 tb), garlic paste (1 tb). Add turmeric powder (1/2 tb) and salt. Fry for 2 minutes.

Add red chilli powder (1/2 tb) and boiled dal. Cook for 5 more minutes. Add chopped green chillies (2 no.) and fried prawn.

Switch off the flame and pour Ghee (1/2 tb).

LAU CHINGRI

Lau chingri

Ingredients:

  1. Prawns – 150 gm
  2. Mustard oil
  3. Bay leaf – 1 no.
  4. Cinnamon – 1”
  5. Cumin seeds – ½ tb
  6. Tomato – 1 no.
  7. Turmeric powder – ½ tb
  8. Bottle gourd – 1 no.
  9. Ginger paste – 1 tb
  10. Greenchilli – 2 no.
  11. Red chilli powder – ½ tb
  12. Sugar
  13. Ghee
  14. Salt

Procedure:

Heat mustard oil (4 tb) in a kadai. Add prawns (150 gm) and fry for 2 minutes.

Take out prawn and then in same oil add bay leaf (1 no.), Cinnamon (1”), Cumin seeds (1/2 tb) and chopped tomato (1 no.).

Fry for 2 minutes. Now add the turmeric powder (1/2 tb) and cubed bottle gourd and fry closing the lid till the oil gets separated from the sides.

Add ginger paste (1 tb), cumin powder (1/2 tb), green chillies (2 no.) and red chilli powder (1/2 tb).

Next add salt and sugar according to the taste. Now add the fried shrimps and cook for 2 more minutes. Add ghee and switch off the flame while closing the lid.

Serve hot with rice.

MULO PATA BATA CHINGRI DIYE

Chingri diye Mulo shaak bata

Ingredients:

  1. Radish leaves – 1 cup
  2. Coconut powder – ½ cup
  3. Mustard seeds – 2 tb
  4. Black pepper – 10 no.
  5. Mustard oil – 2 tb
  6. Salt

Procedure:
1. Tear out leaves (1 cup) and blanch in water with salt for 5 minutes.

2. Next grind the leaves with coconut powder (1/2 cup), mustard seeds (2 tb), black pepper (10).

3. Add mustard oil (2 tb) and salt to taste.

4. Serve with hot rice.

MULO CHINGRI

Chingri diye mulor chorchori

Ingredients:

  1. Prawns (8 pc)
  2. Mustard oil – 2 tb
  3. Cumin seeds (1/2 tb)
  4. Radish (2 cups)
  5. Turmeric powder – ½ tb
  6. Red chilli powder 1/2 tb
  7. Ginger – ½ “
  8. Coconut – 2/3 cups
  9. Salt
  10. Sugar
  11. Green chillies – 4 no.
  12. Garam masala – ¼ tb

Procedure:
1. Fry prawns till prawns (8 pc) turns pink. Heat a kadai. Add mustard oil (2 tb) till smoking hot.

2. Add cumin seeds (1/2 tb) and grated radish (2 cups).

3. Next add turmeric powder (1/2 tb) and red chilli powder (1/2 tb).

4. Now add the julienne ginger (1/2 “) and cover and cook on medium heat.

5. Add the grated coconut (2/3 cup), salt, sugar (1/2 tb). Add Green Chili (4) and Garam Masala (1/4 tb).

6. Fry for few more minutes and next add prawns and cover and cook for few minutes so hot with rice.

DAABH CHINGRI

Daab chingri

Ingredients:

  1. Prawn – ½ kg
  2. Onion paste – 1 tb
  3. Turmeric powder – ½ tb
  4. Coconut milk – 1 cup
  5. Mustard paste – 1 tb
  6. Green chillies – 2 no.
  7. Salt

Procedure:
1. Marinate prawn (1/2 kg) with onion paste (1 tb), turmeric powder (1/2 tb), coconut milk (1 cup), mustard paste (1 tb) and green chillies (2).

2. Stuff the coconut with the prawn mixture. Seal with dough and microwave for 30 mins at high temperature. Serve hot with rice.