Chingri Macher Dalna

Ingredients:

Jumbo Prawns - 500 g

Potatoes - 4-5 medium size, peeled and quartered

Tomato - 1 large, quartered

Onion - 1 large, thinly sliced

Garlic - 4 cloves, grated/paste

Ginger - 1", grated/paste

Green peas - 1/2 cup, fresh or frozen

Green Chillies - 2-3 whole, slit and deseeded

Coriander leaves/Cilantro/Dhonepata - 1/4th cup chopped

Sugar - 1 tsp

Salt - to taste

Ghee - 2 tbsp

White oil - 2 tbsp

Powder Masala:

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Red Chilli powder - 2 tsp

Turmeric powder - 1 tsp

Whole masala:

Cumin Seeds - 1/2 tsp

Cinnamon - 1 inch sticks -2

Green Cardamom - 2

Cloves - 4

Preparations:

1. Marinate the prawns with a pinch of turmeric and 1/2 tsp salt for 5 min or so.

2. Add the powdered masalas into a bowl and mix with 1 tbsp water.

Cooking procedure:

1. Heat oil and saute the prawns for 2 min. Remove and keep aside.

2. Fry potatoes in the same oil for 2-3 min only. Remove and keep aside.

3. If needed, add a little more oil and 1 tbsp ghee in the pan and heat. Add garam masalas, onion slices, ginger garlic pastes & 1/2 tsp sugar. Fry on medium heat until the paste becomes slightly brown.

4. Add masala paste, tomatoes, and fry until the raw smell of tomatoes is gone. Add 2 cups of warm water into the pan, and bring to a boil.

5. Add fried potatoes, prawns, and salt and stir gently. Cover with a lid and boil for 5-7 min until the potatoes are almost cooked.

6. Add green peas and continue to boil another 3-5 min until well cooked. Just before removing add remaining ghee, green chilli and coriander (cilantro) leaves.

   
   

   Source: http://www.senskitchen.com/recipes/non-vegetarian/Seafood/chingri%20macher%20dalna%20redone.htm

Piyaj Kolir Torkari

Ingredients:

• Piyaj Koli/Spring Onion - 300 g, cut into 2 inch long pcs
• Potato - 200 g (about 2 medium), cut into rings
• Onions - 200 g (2 medium), cut into rings
• Tomato - 200 g ( 1 large), cut into rings
• Paanch phoron/Five spice mix - 1 tsp
• Turmeric - 1/2 tsp
• Salt - To taste
• Sugar - 1 tsp
• *Mustard Oil - 1 tbsp
• White Oil - 2 tbsp

The use of paanch phoron or five spice mix gives this preparation of spring onions a very fresh and delicious taste. Five spice mix or paanch phoron is a mixture in equivalent amounts of Mustard Seeds (Shorshe/Sarso), Fenugreek (Methi) Seeds, Cumin (Jeera) Seeds, Onion (kalojeere) Seeds or Nigella Seeds, and Fennel (Mouri/Saunf) Seeds....often Radhuni is substituted for Methi!

Preparation:

1. Cut potato, tomato, and onions into quarter inch rings.

2. Cut piyaj koli into 2 inch long pieces.

Cooking procedure:

1. Heat oil in a kadhai.

2. Add paanch phoron and fry for 30 sec till seeds splutter.

3. Add potatoes, onions and fry for 2 min on medium heat.

4. Add tomato, turmeric, sugar and salt. Mix well, cover and fry on medium-low heat for about 8 min. Water is not required for this dish. The potatoes should be almost cooked at this stage.

5. Add piyaj koli/spring onions and mix. Fry on medium heat for 5 min till the vegetables are soft.

6. Remove from heat.

   Source : http://www.senskitchen.com/recipes/vegetarian/Dry%20vegetables/piyaj%20kolir%20torkari.htm

Begun Pora (Grilled Eggplant)

Ingredient:

• Eggplant/Begun - 1 big
• Onions - 2 tbsp, finely chopped
• Green Chillies - 3-4, chopped
• Cilantro/Dhonepata - 1/4 cup, chopped
• Mustard Oil - 2 tsp

Cooking procedure:

1. Wash the brinjal and pat dry. Make about 3 inch gashes in 3 or 4 areas.

2. Coat brinjal with 1 tsp oil using a brush.

3. Burn brinjal on stove top on direct heat. Rotate brinjal from time to time to allow grilling on all sides (On an electric stove set to 'High', grilling takes about 10 min)

4. Remove brinjal from heat when the skin starts peeling off, let cool

5. Remove the skin and mash

6.Add onions, green chillies, cilantro, salt and remaining 1 tsp mustard oil