Prawn Pulao
(Traditional Bangladeshi Style of creamy steamed rice With spicy prawn)
Ingredients :
450 gm basmati rice, washed and soaked for half an hour
250 gm prawns, shelled
4 green chilies
¼ tsp turmeric
2 tsp poppy seeds
2 tsp ginger-garlic paste
2 small pieces cinnamon
4 cloves
1 bay leaf
3 green cardamoms
8 peppercorns
1 onion, sliced
A handful of coriander leaves, chopped
A handful of mint leaves, chopped
1 tsp garam masala
½ tsp oil
Salt to taste
Preparation :
Grind the following into a fine paste: onion, mint, poppy seeds, green chilies and turmeric.
Apply the ginger-garlic paste and masala paste to the prawns and set aside, and add the prawns and fry till the oil separates.
Now add the rice and fry a little. Put in warm water, salt and garam masala. Cook till rice is tender and keep over low heat till the water dries.
Serve hot sprinkled with chopped coriander leaves.
Servings : 2-3
Coconut and Egg Korma Curry
Traditional Bangladeshi Style Egg Curry
Egg Korma Curry is a rich food item cooked on special occasions like Eid or parties. It is not spicy, but is rather sweet and milky with a creamy texture.It is also a great recipe for those who do not like scrambled or fried eggs.
Ingredients :
4 hard boiled eggs
vegetable oil as needed
3 tablespoons of onion paste
1 teaspoon of ginger paste
1 teaspoon of garlic paste
1/2 teaspoon of powdered cardamom and cinnamon sticks
1 teaspoon of toasted cumin seeds that have been grinned into a powder
1 cup of grated coconut
Salt as needed
2 teaspoon of sugar
8-10 green chilies grinned into a paste
2 cups of hot water
5-6 green chilies, cut in half along the length
Preparation :
Blend the grated coconut in a blender. Do not add water, as water will be released from the grated coconut. Set the coconut paste aside.
Heat 1 teaspoon of vegetable oil in a pan and lightly fry the hard boiled eggs.
Heat 1 cup of oil in the same pan, and add the onion paste. Cook until the water of the paste dries up and the oil starts to simmer on top.
Add the ginger and garlic pastes, along with the powder of cardamom and cinnamon sticks. Sprinkle the toasted cumin powder. Stir for a bit, and the oil just starts to simmer again on top, add the coconut paste. Continue to stir as you sprinkle some salt, sugar and add the green chili paste.
Add 2 cups of hot water and mix well. When the water starts to bubble, add the fried hard boiled eggs. Carefully stir so that the eggs do not break. Sprinkle 5-6 green chilies and lower the heat. Cook until the water dries up to form a gravy and the oil starts to float and simmer on top.
Serving suggestion :
Serve with pulao or Biryani.
Bhuna Khichuri
(It is a traditional Bengali dish prepared with rice and dal and seasonal vegetables served as a main course. )
Ingredients:
Rice 1/2 cup
Moong dal 1/4 cup
masoor dal 1/4 cup
Onion 1 chopped
Tomato 1 chopped
Vegetables you like (cauliflower, peas, radish etc.)
Cumin seed 1 tsp
Cinnamon stick 1 inch
Cardamom 2 pods
Black pepper 7- 10
Bay leaf 1
Ginger garlic chopped 1 tsp
Green chili 1
Turmeric powder
Red chili powder to taste
Salt to taste
Oil
Preparation:
Fry moong Dal till light golden brown.
Heat oil in a pan. Put cumin seeds, cinnamon, cardamom, black pepper and bay leaf. Add onions, tomatoes, chopped ginger-garlic, green chili and fry for 2-3 mins.
Add fried moong dal, masoor dal and rice. Add salt, red chili powder, turmeric powder and mix well.
Add 1 1/2 cup water and steam it.
In another pan fry cauliflower, peas, radish in a low heat . Do not over cook the vegetables.
Add all the vegetables to the rice and dal and cook them until it is done.
For more taste and flavor you can spread deep fried golden brown crispy onions over the rice and serve hot.
Servings : 3