Dab Chingri (Prawns in Green Coconut)

Today I will be writing the recipe of Daab Chingri. Chingri, i.e, prawn is a weakness amongst the entire Bengalese. We just love it. There are many more preparations like lau chingri, jhinga chingri, chingri bata, chingri jhal, echor chingri etc. And maybe the most privileged is the Chingri Maccher Malai Curry.

But today I am going to post a different recipe, somewhat which will make your mouth water...

Try out this delicious Bengali delight!

Ingredients:

Tender green coconut: 1
Medium sized prawns: 250 gms
Grated fresh coconut: 50 gms
mustard paste (smooth): 2 tbsp
 green chillies: 2 to 4 (as per choice)
Turmeric powder: ½ tbsp
Mustard Oil: 4 to 5 tbsp
Salt (to taste)

Process:

·          Firstly cut the tender coconut at the top and keep the cap sideways. Make a gap at the top to exhaust the coconut water and the flesh. Preserve the coconut water and flesh. Cut off the foot of the coconut also so that it can respite upright.

·         Make a paste of mustard and green chillies 
clean the prawns thoroughly to remove the veins and shells (you may keep the shell). Marinate with salt and turmeric for a few mins. 

·         Blend the mustard-chili paste with grated coconut, coconut pulp, salt, coconut water (little quantity) to make a batter in a bowl.

·         Mix together the batter with the prawns. Add mustard oil to the combination. 

·         Set the muddle in the empty green coconut case. Cover up the green coconut with the sliced top of it. 

·         Put the coconut upright within a micro-wave oven or steamer. 

·         Cook for 15 to 25 mins.

·         Open up the cover and add some mustard oil to the dish.

Delicious Daab-Chingri is ready to serve with hot rice. Try to serve with the whole arrangement.

(If you do not having any micro-wave oven or steamer then you can set up an arrangement like steamer. Take a kadai with some water then put a stand within it merged in water and then place the coconut on the stand. Cook it for 30 mints).

KHICHURI; the Eminent Starter for Bengalis

Khichuri is an authentic Indian recipe and they are used specially this recipe for the puja to worshipped the food to the God. It is of many types but here the recipe for ‘Khichuri’ is for Bhog (the food of God) purposes.

Ingredients:

            Rice: 1 cup

            Moong Dal: 1cup

            Bay Leaves: 2-3

            Cumin Seeds: ½ teaspoon

            Ginger Paste: 1 teaspoon

            Cumin Powder: 1 teaspoon

            Corriender Powder: 1teaspoon

            Salt: to taste

            Oil: for cooking

            Water: as per need

            Green Chily: 3-4

            Ghee: 2 teaspoon

            Garam Masala: 1 teaspoon

Procedure:

Firstly washed the rice and dal separately, take some water in pan to boil it and placed it on the flame to boil. Take an another pan on the flame and let the oil in to it for make it hot; leave bay leaves and cumin seeds to it and fry all the spices and mix the dal with it and stir thoroughly. After few minutes ad the rice to it and when it is done to mix it up then put all the mixture in to the boiled hot water and leave it for cooking minimum 20 minutes and when this cooked well then add green chilies and ghee to it.

Bengali Moong Pithe (Bhaja Puli)

This is a traditional Bengali sweet dish which is very popular. Today at the time of busy schedules of every working women there is no time or knowledge to how does it be make. Thus here I share the recipe  to enjoy this flavor of Bengal for every body at home.

Actually this recipe have to be make on the occasion of "POUS PARBON" that means at the time of Pous Month ending according to Bengali calender.

INGREDIENTS:

Moong Daal : 2/3 cup
Rice flour : 3 tblsp.
Baking soda : 1 pinch
Refine oil : for deep frying
For filling:
1 cup crashed coconut
100 gms jaggary
For syrup:
Water : 3 cup
Suger : 1 1/2cup

PROCESS:

1.Heat the pan and heat the moong daal and cook it with smallest amount water to make a dough.
2. Make tight dough with pre-boiled moong daal, rice powder and baking soda and remain aside.
3. Grate the coconut and remain it aside. Set a cooking pan on gas top. Pour grated coconut in it, add jaggery melts. Keeps stirring the mixture until it feels sticky.
4. Make medium sized balls from the dough and make it like a bowl.
5.  These bowl's stuffed with coconut mixture and close the open portion and give the shape like half of moon.
6. Heat the oil in a pan and deep fry.
7. In the meantime, in a large pan, prepare sugar syrup, adding sugar in 3 cups water and let come to boil. Include crushed green cardamoms and simmer for 8-10 minutes.
8. Remove from oil and straight to the hot sugar syrup.