Chingri Mach DIye Dhokar Dalna or Prawn Dhoka Curry

Every day I search new recipes, because as a foodie my love towards food will never become less. So I keep searching new recipes, ideas and ingredients. Some time with all the old stuffs you can make something new. My fridge is almost empty because its end of month and middle of the week. I thought to make some DHOKAR DALNA. While soaking the dal I remember some where I read about CHINGRI MACH DIYE DHOKAR DALNA.  I didn't remember the full recipe but what I remembered is prawns cooked with the dhokar dalna in a little different and unusual way.

Prawn is very favorite to us and prawns can make any dish a special one. So same thing happened with this dish also because I usually cooked the normal DHOKAR DALNA but with prawns it became something different and tasty.

Preparation time: 30 mints.
Cooking time: 30 mints.

Ingredients:
1.Cholar dal or Chana dal: 1 cup.
2.Medium size prawns: 12 to 14.
3.One medium size sliced onion.
4.One medium size chopped tomato.
5.Three clove chopped garlic.
6.One inch chopped  ginger.
7.Two to three slit green chilies.
8.One medium size potato: cut into small pieces.
8.Turemric powder, Red chili powder, Cumin Powder, Coriander Powder( half tea spoon of each item).
9.Pinch of garam masala.
10.Two cardamom, One bay leave, Few cumin seeds, One dry red chili.
11.Salt and sugar as per taste.
12.Sunflower oil for cooking.

Process:

Soak the chana dal overnight. Now in a grinder make a smooth paste with the soaked Chana dal, ginger, green chili and some salt.

Now wash and clean the prawns, now make a smooth paste with prawns. Now add the prawns paste into the chanda dal mixture and mix well.

Now add oil in a vessel and add some cumin seeds let them starts smelling then add whole chana dal and prawns mixture and cook till it dry completely.

Now grease one plate with some oil and add the all dry chana dal and prawn mixture and spread across the plate proportionately.

Keep the plate in fridge for 10 mints. Now with a knife cut the Prawn Dhoka’s in some Rhombus size.

Now deep fry the Prawn Dhoka’s (few at a time) and soak the extra oil in pepper towel. 

Now fry the potato pieces till it become golden and keep it aside.

Now add one tea spoon oil in a heavy bottomed vessel and add the sliced onion, tomato, chopped garlic and  chopped ginger and fry till the onions are transparent allow it to cool, then make a fine paste with some water.

Now put some oil in a heavy bottomed vessel and add the cumin seeds, bay leaves, cardamom, dry red chili after few seconds add the onion tomato paste with all the spices powder (except garam masala) with some salt and cook this in medium flame till the oil comes out from the gravy.

Then add little water, the slit green chilies, some sugar, fried potato pieces and the garam masala powder and cook this in slow flame with a lid for 5 to 8 mints.

Now remove the lid. Add enough water for gravy and add the fried prawn dhoka’s and cook for 5 mints in medium flame with a lid.

Your prawn dhoka is ready serve hot with plain rice.

Patol er Dorma With Prawns or Prawn Stuffed Pointed Ground

Everyday morning after entering the kitchen we all first think what to cook right, same for me also. I think cooking is not that difficult than thinking. Sometime we have mood to cook something but may be the ingredients are not available or the man might not love that. I have few PATOLS OR POINTED GROUND at home which he doesn’t like that much so I planned to add some PRAWNS to make the dish little different. I made one of my Maa’s special dish PATOL ER DORMA WITH PRAWNS OR PRAWN STUFFED POINTED GROUND. 

This dish is very authentic Bengali dish I have one more PATOL ER DORMA recipe in my blog but that one is a veg recipe so from long time I wanted to cook a non-veg version of PATOL ER DORMA. This one is an easy recipe just the steps are more but with plain rice this dish is truly like heaven. 

Preparation time: 10 mint.
Cooking time: 30 mint.

Ingredients:
For stuffing:
1.Medium size Prawns: 15 to 18 pieces.
2.One medium chopped onion.
3.Two chopped green chilies.
4.Half tea spoon crushed ginger.
5.Pinch of turmeric powder, pinch of red chili powder, Pinch of coriander powder.
6.Two tea spoon: poppy seeds.
7.One tea spoon mustard seeds.
8.Salt and sugar as per taste.
9.One table spoon mustard oil.

For gravy
1.Patol or Pointed Ground: 8 pieces.
2.One medium size sliced onion.
3.One inch chopped ginger.
4.Three clove chopped garlic.
5.One small tomato puree.
6.Turmeric Powder: Red chili Powder: Cumin Powder: Coriander Powder (half tea spoon of each item).
7.One bay leave, One small cinnamon stick, few cumin seeds, Few clove, Two cardamom.
8.One table spoon shredded coconut.
9.Cashew nuts: 8 to 10 piece.
10.Pinch of garam masala powder.
11.Salt and sugar as per taste.
12.Mustard oil for cooking but if you want you can use sunflower oil too.

Process:

Wash and clean the prawns then chopped the prawns into small pieces.

Now add one table spoon of mustard oil in a vessel and slowly add the chopped onions and fry for some time.

Now add the chopped green chilies and the crushed ginger and saute for some time.

Now add all the spices powder with some salt and sugar and cook for 2 mint, then add the chopped prawns and mix well for few mints.

Now make a smooth paste with poppy seeds and mustard seeds with some water and add the mixture into the vessel and cook till the prawn mixture become dry.

Pill the patol or pointed ground and cut one side, and with the help of a spoon take out the seeds.

Now sprinkle some salt and turmeric powder into the pointed grounds. Add some oil in a vessel and fry the pointed grounds in medium flame till the pointed grounds look fried. Now take out them from the vessel and allow them to cool. 

Now stuff the prawn mixture into the fried pointed grounds with a spoon and keep it aside.

Now make the gravy, for this add one tea spoon oil in a different vessel let it become hot then add the bay leave, cumin seeds, cinnamon stick, cardamom and cloves.

Next add the sliced onions, chopped ginger and garlic and fry all together for some time till the onions are become transparent. Now allow this to cool and after that make a smooth paste with some water.

Now again add some oil in a vessel and after it become hot add the onion paste and cook for some time. Then add the fresh tomato puree, all the spices powder with some salt and sugar and cook till the oil separate from the gravy.

Now make a smooth paste with shredded coconut and cashew nuts with some water and add the mixture into the vessel and cook for some time.

Now add some water and slowly place the stuffed pointed ground in the gravy and cook with a lid for 4 to 5 mint in medium heat.

Now remove from heat, your PRAWN STUFFED POINTED GROUND OR PATOL ER DORMA is ready serve hot with plain rice.

Cabbage Wrapped Prawns.

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.

Cabbage Wrapped Prawns.

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.

Prawn or Shrimp Batter Fry

Evening snacks is a big headache in my home. Every day after coming from office my husband wants to have some snacks, sometime I give him some ready made snacks to have. But daily you just can’t adjust with all the ready made stuffs. I love to prepare some easy snacks also. But most of the day we don’t have enough time to make snacks so this kind of an easy snacks are always a better option for us.

I was having some prawns at home so wanted to prepare something with that, so very quickly I prepared some PRAWN BATTER FRY. And they are just too good. It’s a heavenly feeling to have that crispy BATTER PRAWNS. A very easy a nice recipe for any party, try this at home and serve with cold drink.

Preparation time: 10 mints.
Cooking time: 8 to 10 mints.

Ingredients:
1.Prawns: 15 to 18 pieces.
2.One egg.
3.One table spoon all-purpose flour.
4.One table spoon corn flour.
5.Half tea spoon red powder.
6.Half tea spoon black pepper powder.
7.Some salt.
8.Half cup crashed cornflakes.
8.Sunflower oil for deep frying.

Process:

Wash and clean the prawns. Sprinkle some salt into that washed prawns.

Now take one bowl and add all the ingredients (except prawns and oil) and make a smooth batter if needed add some water also.

Now dip the prawns into that batter and roll them into the crashed cornflakes and deep fry them in low flame. 

Soak the extra oil in a paper towel and serve hot with some tomato ketchup.

Creamy Garlic Prawn

One of my dear friend called us for dinner and the foods were amazing like always. She prepared one GARLIC PRAWN which was just too good, what I loved about the recipe was the smell of garlic and I just can’t stop myself to make this at home and I added some my own ingredients which made this really awesome.

And I am sure about that this one will really make your stomach happy, an easy preparation for any party. Prawns are really a very favorite for us and with prawns everything is so special. So every time I love to experiment with prawns.

Preparation time: 10 mints.
Cooking time: 15 mints.

Ingredients:
1.Medium size Prawns: 18 to 20 pieces.
2.The clove grated garlic.
3. Half chopped onions.
4.A pinch of red chili flakes.
5.A pinch of garlic powder (optional).
6.Cashew and sesame seeds paste two table spoon.
7.Two table spoon heavy cream.
8.Salt and sugar as per taste.
9.One tea spoon lime juice.
10.Fresh chopped parsley: A hands full.
11.One tea spoon olive oil.
12.One small cube butter.
13.One table spoon sunflower oil.

Process:

Marinate the prawns with grated garlic, garlic powder, salt, lime juice, red chili flakes and olive oil for 15 mints.

Now add sunflower oil in a pan and add the chopped onions and fry till they turn transparent.

Now add the marinated prawns and cook till the prawns are turning pinkish.

Now add the chopped parsley and mix well.

Now add the cashew and sesame seeds paste and stir for 2 mints, then add the cream and some salt & sugar.

Combine well with everything now add little warm water and cook for 5 mints with cover.

Your CREAMY GARLIC PRAWNS are ready serve hot with Plain rice.

Garlic Prawn Deshi Style

Few things always remind us few memories too. Few memories are really close to our heart also. We never forget all those days of our life. In my school days we had a neighbor, they were from Tripura. Uncle transfered to our place so they started staying in a rented house near our home. Still I remember the face of aunty because almost every day she used to visit our place with something. And seriously I really waited for her to come. She is a terrific cook, and few of the items are just too good. Still I remember one of her Prawn item which my Ma also cooks after learning the recipe from aunty.

Few ingredients are always good with prawn like Coconut and Mustard and she used to add garlic so I named the dish is Garlic Prawn Deshi style. With plain rice this one is just too good.

Ingredients:

1.Medium size Prawn: 150 gm.
2.Half cup grated coconut.
3.Half chopped tomato.
4.Four to five clove of garlic.
5.Two green chilies.
6.One table spoon White Mustard.
7.Few cashew nuts.
8.Few raisins.
9.One tea spoon Turmeric Powder, A pinch of Amchur Powder.
10.Few Kalonji. Two split green chlies.
11.Salt and sugar as per taste.
12.Mustard oil for cooking you can use sunflower oil too.

Process:

Wash and clean the prawns. Now marinate them with some turmeric powder and salt.
Add oil in a vessel and shallow fry the Prawns and keep it aside.

In a grinder add no 2 to no 8 ingredients as mentioned above and make a smooth paste with some water. Add the turmeric powder and aamchur powder also into the mixture.

Now add some more oil in a vessel and add the KAlonji and split green chilies after few seconds add the Masala paste with some salt and sugar and cook till the oil come out.

Now add the fried prawn pieces and stir for some time. Next add some warm water and cook with a lid till the gravy become thick.

The garlic and coconut smell makes the gravy a spectacular. Serve hot with plain rice.

Lau Chingri or Bottlegourd and Prawn Curry

Lau, Kaddu, Bottle gourd is one more favorite vegetable of mine. One of a very famous Bengali Delicasy is Lau Chingri or Prawn & Bottle gourd Curry. Among the entire authentic Bengali dishes Lau Chingri is one of the famous one. Many people cook the dish in various ways. I followed my Ma’s recipe.

But the saddest part is that my husband doesn't like it that’s why I really don’t feel like to cook for myself only. While reading on Bengali Novel the moment I read about Lau Chingri or Prawn & Bottle gourd Curry I can’t resist myself, and cooked some Lau Chingri for myself only. But the moral of the story is my husband eats almost all the prawns I just finished my dinner with the Lau or Bottle gourd only. 

Preparation time: 10 mints.
Cooking time: 20 mints.

Ingredients:

1.Medium size Prawns : 150gm.
2.A small Bottlegourd  (cut into small cube size).
3.One tea spoon Ginger and Green Chili paste.
4. Turmeric Powder, Cumin Powder, Coriander Powder (Half tea spoon of each item).
5.Few cumin seeds, One dry red chili , One small bay leave.
6.Salt and sugar as per taste.
7.Mustard oil or sunflower oil for cooking. 

Process:

Marinate the prawns with little turmeric powder and salt and shallow fry them in little oil. Keep it aside.

Now add some oil in a vessel and add the cumin seeds, Dry Red chili and Bay leave after few second and the Bottle gourd pieces into the vessel and fry for some time.

Now add all the spice powder into the ginger and green chili paste with some water. And add the mixture into the vessel with some salt and sugar and cook till the oil come out.

Now add the fried prawn pieces and stir for some time. Now add some warm water and cook till the  Bottle gourd cooked nicely and all the water evaporate.

Served hot with Plain Rice.

Prawn Polao

Prawn + Rice is a perfect and favorite combination for both of us. And with this combination one of our favorite dish is Prawn Polao. Prawn cooked with Basmati rice and spices is a delicious dish to relish. Most of  the time we don’t want any side dish with Prawn Polao, because the dish itself is a complete meal.

The specialty of the dish is coconut milk instead of plain milk you need to add, the coconut milk which gave the dish a different flavor. I got the recipe form one of a leading Bengali Magazine “Sananda” long time back. Almost all of my guests like this dish from my kitchen. 

Ingredients:

1.Basmati Rice:One cup.

2.Medium Size Prawn :15 to 18 piece.

3.One medium chopped onion.

4.One small sliced fried onion.

5.Two dry red chili, Two clove, Two cardamom, One small Sinnamon stick.

6.Half tea spoon ginger & garlic paste.

7.Frozen peas: A handsfull.

7.A pinch of turemeric, Half tea spoon Kashmiri red chili powder.

8. A pinch of Shahi Polao Masala (I used Everest Shahi Polao Masala). (Optional)

9.Half cup coconut Milk.

10.Salt And Sugar as per taste.

11.sunflower oil for cooking.

Process:

Soaked the rice for 3 mints, and make a fine paste with dry red chili, clove, cardamom and cinnamon stick.

Now marinate the prawn with ginger and garlic paste salt and turmeric powder for 15 mints.

Now add oil in a vessel and shallow fry the prawns and keep it aside.

Now add some more oil and add the chopped onions and fry till the onions are transparent. Now add the red chili masala paste with some salt and sugar and cook for few mints.

Now add the frozen peas and fried prawns and cook for some time.

Finally add the soaked rice and the shahi Poalo Masala and stir for 3 to 4 mints.

Now add the coconut milk and half cup warm water and cover with a lid. Cook till the rice done.

 

Garnish with the fried onions and serve hot with Raita.