Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.
This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.
Preparation time: 10 mints.Cooking time: 20 mints.
Ingredients:1.Small size prawns: 500 gm.2.One cup finely chopped cabbage.3.One medium size chopped green bell pepper.4.One cup chopped green onion.5.One small chopped tomato.6.Two to three chopped garlic.7.Two tea spoon coriander leaves paste.8.One tea spoon green chili paste.9.Four big size cabbage leave.10.One tea spoon vinegar.11.One tea spoon tomato puree, One tea spoon chili sauce.12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.13.Salt and sugar as per taste.14.Sunflower oil for cooking.
Process:
Marinate the prawns with vinegar for few mints.
Now lightly boiled the cabbage leaves and keep it aside.
Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.
Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.
Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.
Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.
Now put two spoon of prawn mixture in every cabbage leave and tie with the thread.
Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.
Serve hot with plain rice or polao.
Few combinations I really never think before but after tasting it I feel why I didn’t I make it before. Yesterday I made one prawn dish and what was the key ingredient any idea! It’s Cabbage. I found the recipe from a famous Bengali magazine. It’s call CABBAGE WRAPPED PRAWN. An easy but very tasty one, I made few changes according to my knowledge.
This dish is really a good choice for my husband because he really doesn’t like to have cabbage but in this way he will love to have that. For kids also this one is a good item. Within 20 mints you can make this awesome dish for your guests.
Preparation time: 10 mints.
Cooking time: 20 mints.
Ingredients:
1.Small size prawns: 500 gm.
2.One cup finely chopped cabbage.
3.One medium size chopped green bell pepper.
4.One cup chopped green onion.
5.One small chopped tomato.
6.Two to three chopped garlic.
7.Two tea spoon coriander leaves paste.
8.One tea spoon green chili paste.
9.Four big size cabbage leave.
10.One tea spoon vinegar.
11.One tea spoon tomato puree, One tea spoon chili sauce.
12.One tea spoon Kashmiri chili powder, Pinh of chaat masala.
13.Salt and sugar as per taste.
14.Sunflower oil for cooking.
Process:
Marinate the prawns with vinegar for few mints.
Now lightly boiled the cabbage leaves and keep it aside.
Now take one wide pan and add some oil slowly add the chopped garlic. Next add the prawns and saute for some time.
Now slowly add one by one the chopped cabbage, tomato, green onion, green pepper and cook in high heat.
Now add the tomato puree, chili sauce, coriander leaves paste and green chili paste and mix nicely.
Now add some salt and sugar and cook for another few mints. Switch off the gas and keep it aside.
Now put two spoon of prawn mixture in every cabbage leave and tie with the thread.
Now add some oil in a pan and slowly fry the wrapped cabbage in medium heat till both the side turn little brown.
Serve hot with plain rice or polao.
Big Fish head are always very favorite item for all Bengalis. We really don’t leave any part of fish. Especially the head which we love to cook in various way, and among all of them my favorite one is MACHER MATHA DIYE BADHAKOFI OR FISH HEAD COOKED WITH CABBAGE. Most of the non- Bengali people must not have any idea of this because once I told about this to my friend and she got shocked like anything. But really this one is a typical Bong special and definitely recipe from my Ma’s kitchen.
Only for this recipe I use onion and garlic in cabbage otherwise I cook cabbage only with ginger. I remember in my childhood days I always preferred to have fish head that’s why maa cooks cabbage like that so I can have some cabbage also. While making this one for myself I really miss my Ma’s coking.
Preparation time:15 mints.
Cooking time: 30 mints.
Ingredients:
1.Half finely chopped cabbage.
2.Ruhu or Katla fish head (cut into small pieces);
3.One large sliced onion.
4.One small chopped tomato.
5.One tea spoon ginger and garlic paste.
6.Three to four split green chilies.
7.One dry red chili, Few cumin seeds, Two clove, Two cardamom, One bay leave.
8.Turmeric powder, Red chili powder, Cumin powder, Coriander Powder(half tea spoon of each item).
9.A pinch of garam masala powder.
10.Salt & Sugar as per taste.
11.Sunflower for oil for cooking.
12.Mustard oil for frying the fish heads.
12.Half tea spoon of ghee.
Process:
Wash and clean the fish heads and marinate them with some salt and turmeric. Now add mustard oil in a vessel and fry the head pieces in medium heat till it turn brown. Remove from heat and keep it aside.
Now take one vessel and add some sunflower oil let it become hot now add the dry red chili, cumin seeds, clove, cardamom and bay leave.
After few seconds add the sliced onions and chopped tomatoes and cook till onions are transparent.
Now add the ginger garlic paste along with all the spices powder mix well.
Now add some salt and sugar and add the fried fish head pieces and cook till the oil come out.
Now add the chopped cabbage and mix well. Cook with a lid in medium flame till the cabbage cooked nicely and oil come out from the curry. Now with the help of the spatula try to mishmash the head pieces and mix well. Finally add the garam masala powder and sprinkle the ghee and mix well.
Your MACHER MATHA DIYE BADHA KOFI is ready serve hot with plain rice.
A daily meal cannot be complete without a bowl of Dal or Lentil. Me and my husband can’t think rice without any kind of dal. In my kitchen almost every day I have to cook daal, that’s why love to prepare different kind of Dal too.
My Ma in-law prepares a special dal with Cabbage which is really one of our favorite items. She prepares this one with Matar Dal but unfortunately I don’t have Matar Dal so I prepared with Moong Dal and extra I add few more vegetables like Pumpkin, Beans etc. Its turned out really too good. This recipe is for those who love different kind of Dal like us.
Preparation time: 10 mints.
Cooking time: 20 mints.
Ingredients:
1.Moong Dal or Matar Dal: 100 gm.
2.Cabbage cut into big pieces: one small bowl.
3. Pumpkin: Cut into cube size (10 to 12 pieces).
4.Beans cut into small pieces: Half cup.
5.Few kalonji.
6.Two dry red chili.
7.One tea spoon turmeric powder, Half tea spoon cumin powder.
8.Salt & sugar as per taste.
9.Mastard oil (u can use sunflower oil too).
Process:
Dry roast the Moong dal then boiled it in a pressure cooker with the turmeric powder and some salt.
Now add some oil in a vessel and add the Kalonji and dry red after few seconds add all the vegetables and fry for some time.
When the vegetables are become little soft add the boiled dal with some water and sugar. Cook with a lid till the vegetables are cooked.
Enjoy with plain Rice or Roti.
