Flavors & Spices of India: traditional bengali dish

Recipe Of Daab Chingri

03:06

Bengalis in West Bengal are noted for their fondness for observing festivals, hence the proverb 'Baro Mashe Tero Parbon' (A Bengali celebrate 13 festivals in 12 months) is absolutely correct because we hardly miss any opportunity to celebrate,whether its Tagore's Birthday or advent of new season,every occasion is celebrated with equal enthusiasm and joy.Celebrations calls for new clothes,invitations from family and friends,lot of meaning less bunter and yes of course lip smacking delicacies.Bengali's never compromise with food,from starter to dessert every item has to be royal and delicious.

One such occasion,which is no less then a festival in Kolkata is Jamai Shasthi. This festival is particularly for Bengali son-in-laws,who are pamperd by their in laws with new clothes and is served with best Bengali delicacies for lunch or dinner. Bhetki Paturi,Illish Bhapa,Kosha Mangsho,Malai Chingri are some of the common dishes which are normally cooked for this day. This occasion is so popular in Bengal that even the city restaurants gear up with Jamai Shasthi Special menu.

Daab Chingri though a authentic Bengali dish,is not very commonly made at home,may be because it takes good amount of time to prepare but is hugely popular in Bengal and is highly over priced in restaurants. Today the recipe that I am going to share requires less effort and can be very easily made at home.

Recipe Of Daab Chingri

Ingredients For Daab Chingri :

Medium Size Prawns 500 gms
3 Large Onion Paste
1 Tomato Paste
Ginger & Garlic Paste 2 tbs each
Mustard Paste 3 tbs
Coconut Water 1 Cup
Turmeric 1/2 tbs
Mustard Oil 3 Tbs
Green Chillies 4 to 5
Salt & Sugar according to taste

Recipe OF Daab Chingri

Method For Daab Chingri:

Wash the prawns and marinate it with turmeric and salt for 10 to 15 mints,keep them in a separate bowl.
Meanwhile make a semi liquid paste with mustard and coconut water.
Heat a pan and add 3 tbs mustard oil and saute the onion,tomato,ginger and garlic paste. Add the prawns to it and stir for a while by adding pinch of turmeric and salt at the same time.
Next add the mustard and the coconut water paste and stir for a while in low flame for 5 mints.ladle it down and keep aside.
Now Take a tender green coconut which has soft layers of coconut inside,and cut a portion from the top of the coconut and drain out the water.You can use the cut portion of the coconut later as a lid.
Pour the entire prawn gravy into the coconut shell and add green chillies.Cover the coconut with the lid and put it inside the microwave for 25 mints.
Your dish is ready,serve it with steam rice.

Recipe Of Daab Chingri

Cucumber curry

Recipe Of Shoshar Shukto ( Cucumber Cooked With Mustard and Lentil Fritters)

13:08

Shukto is a traditional Bengali dish where vegetables are cooked with poppy seeds and mustard. One can add many vegetables but Bitter Gourd or Karela is a must for Shukto. Bengali's also add a very special spice called Radhuni in this dish,which enhance its taste and flavor.

As a Child I was never fond of this dish and always wanted to avoid it at lunch table,and specially my dad used to get annoyed with me for doing this. So finally one day my mom came up with this dish which almost have the same spices and nutritional value as that of Shukto,but taste better then the original one. When I first tasted it I was clueless about the ingredients,all I knew was I got something really yummy in place of Shukto. Years later when I wanted to make the same dish for my husband,I called up my mom to know the recipe,only then I came to know that it is made of grated cucumber and to make it more delicious my mom used to add fritters made of lentils. Amazing, isn't it a simple housewife without the help of google or any other web based search engine came up with such instant recipes for her family,and this was not the first time,she keeps surprising us with such out of the book recipes.

Today I thought of sharing this simple dish called Shohar Shukto,which also makes a very soothing summer dish for lunch particularly.

Recipe of Shoshar Shukto

Ingredients:

3 to 4 Cucumbers, Grated
2 Dry red chilli
Mustard Seeds 1/3 Tbs
Milk 1/2 Cup
Ghee 2 Tbs
Salt according to taste

For Lentil Fritters:

You need to soak the cholar dal (yellow split peas) overnight. Next day morning,make a paste of the soaked dal and add salt and a pinch of sugar,you can also add small amount of red chilli powder.
Now heat a pan and add 4 tbs oil ,instantly drop small dumplings of this lentil paste and fry them.
keep them aside in a bowl.

Recipe of Shoshar Shukto

Method For The Shukto:

Heat a pan and add the mustard seeds and the dry red chillies,once fried add the grated cucumber.Stir for a while and then cover the pan with a lid. Don't add water as cucumber will release enough water to cook.Open the lid after 2 mints and stir well.Add the salt.
Now add the lentil fritters and milk,stir for a while and cover the lid for another 2 mints, in low flame.
Remove the lid and you will find that the cucumber has absorbed the milk,leaving behind a creamy gravy.
Your dish is ready, now just before switching off the flame add two tbs of ghee and stir once, ladle the dish in a bowl.Serve it with steam rice.

Recipe of Shoshar Shukto

bengal

Recipe Of Lau Chingri (Bottle Gourd With Shrimp)

13:15

Bottle Gourd or Lau (in Bengali) is a healthy summer vegetable, in fact vegetables belonging to gourd family are all beneficial during this hot weather as they contain water and is very easy to digest. Bottle Gourd is a good source of vitamin and minerals and is extremely popular for weight loss. The juice of these bottle shaped,light green veggie,is extremely helpful for people with diabetes and high blood pressure. Due to its enormous health benefits,this easy climbers have made a great impact on the domestic gardening segment as well. In India gourd has dominated the domestic main course menu for time immemorial.

This recipe of Lau Chingri is very common in the eastern part of India,the shrimp add the extra flavor to this dish,keeping its benefits intact. This semi gravy dish is always enjoyed by my family and I am sure your family will like it too.

Recipe Of Bottle Lau Chingri

Ingredients :

2 Medium Bottle Gourds
20 Pieces Of Shrimp
Salt to taste
1 Tbs Turmeric
1 Tbs Cumin Seeds
1 Whole dry red chilli
2 Bay leaves
1 Tbs Red chilli powder
1 Tbs Cumin powder
1 Tbs Coriander powder

Recipe Of Bottle Gourd With Shrimp

Method :

Peel and cut the gourd (lau) in very small pieces,salt them and keep it aside.
Wash the shrimp throughly and rub salt and turmeric,keep it separately.
Heat oil in a pan and add bay leaves and dry red chilli,then add the cumin seeds,let it splutter.
Add the shrimp and stir for couple of minutes,then add the gourd pieces and cover the pan and cook on a low flame.
Occasionally take the cover off and stir,check the gourd,if it is a fresh and young gourd,it will release enough water to cook the dish,and if it is a dry gourd,you might need some water to add.
Add salt, turmeric,red chiili powder,cumin powder and coriander powder,stir well and cover for another couple of minutes.
When the gourd is fully cooked and the gravy gets its consistency,switch off the flame and ladle it down. Serve with steam rice.

Recipe Of Bottle Gourd With Shrimp

Pages

Dessert

Recipe Of Daab Chingri

Ingredients For Daab Chingri :

Method For Daab Chingri:

Recipe Of Shoshar Shukto ( Cucumber Cooked With Mustard and Lentil Fritters)

Ingredients:

For Lentil Fritters:

Method For The Shukto:

Recipe Of Lau Chingri (Bottle Gourd With Shrimp)

Ingredients :

Method :

About me

Food Gallery

Followers

Kolkata Food Bloggers

Subscribe

Popular Posts

Labels

Blog Archive