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

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.

Prawn Pulao / Chingrir Polao

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

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

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.