Butterfly Fried Prawns....

This is a Chinese style Butterfly fried Prawns. It can be served as a starter. Eat it hot and enjoy the crispy fried prawns with any sauce of your choice.

For Marinating the Prawns

Ingredients 

12 Medium or Large size Prawns

2  tsp  Garlic Cloves minced 

1  tsp Ginger minced

2 tbsp Soy sauce

Salt to taste 

1/2 tsp Pepper powder 

Method 

Shell the prawns, leaving the tails. Slit the prawns lengthwise cutting through the back, leaving a think layer of meat till the tail. Add the soy sauce, garlic, ginger, salt and pepper powder to the prawns and mix it. Let it marinate for 1 hour. 

To Fry the Butterfly Prawns 

Ingredients 

Marinated Prawns 

1 Egg beaten with a pinch of Salt 

1/4 cup Corn Starch 

1/2 cup Bread Crumbs 

Oil for deep frying 

Method

Take a pan, add oil and heat it. Dip the marinated prawn into corn starch. Then dip the prawn into the beaten egg. Coat the prawn with bread crumbs. Fry the prawn properly until it is golden brown in colour and crispy. Remove and keep the fried prawn on an absorbent paper. Repeat the same process with the remaining prawns. Serve it hot with sweet chilli sauce or any sauce of your choice. 

Mutton Liver Roast.....

As Goddess Durga has already left for her home.. for Bengalis Bijoya Dashami begins. Family and friends get together... adda and feasting continues. Mainly non vegetarian dishes are cooked like Mutton Curry and Mete (Goat Liver) Chorchori  and are served with Rice or luchi and lastly sweet delicacies are served.

This time I tried a different dish instead of Mete Chorchori.. 

It is a semi dry dish and can be served as starters or can be served as side dish with Roti, Paratha or Luchi. Spiciness can be added as per your choice.

Ingredients 

500 grams Mutton Liver cut into pieces 

2 tbsp Ginger Garlic Chilli paste 

1 Onion paste 

3 Onions sliced 

4 Garlic cloves crushed 

2 Green chillies cut lengthwise 

1 Tomato sliced 

2 Bay Leaves 

Salt to taste 

3/4 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

3/4 tsp Garam Masala powder 

1/4 tsp Pepper powder

1/2 tsp Cumin seeds 

3 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing 

Method 

Take a pressure cooker. Put the liver pieces, onion paste, ginger - garlic - chilli paste, salt and 1/2 tsp turmeric powder in the pressure cooker. Mix it and let it stand for 1 hour. Close the lid of the pressure cook and cook it till 4 whistles or until cooked. Let the pressure release, open the lid and keep the cooked liver in a bowl. Take a wok. Put ghee. Let it heat up. Add the cumin seeds and bay leaves. Let it crackle. Add the crushed garlic and sliced onions. Sauté it for 2 minutes. Add the green chillies. Stir fry it for 3 to 4 minutes or until the onions are brown in colour. Add the cooked liver. Stir it for a minute. Add the remaining turmeric powder, coriander powder, cumin powder and garam masala powder. Stir and cook for 2 minutes. Add the sliced tomato. Stir and cook for 3 to 4 minutes. Garnish with coriander leaves before serving.

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 

Ingredients 

500 grams Whole Wheat Flour

Salt to taste

1sachet Instant Yeast

1 tbsp Sugar

1 cup Lukewarm Water

2 tbsp Olive oil

Method

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 

Ingredients 

1 Onion chopped 

3 Tomatoes chopped 

1 Capsicum chopped 

2 tbsp  Garlic cloves minced 

4 Mushrooms chopped 

1/4 cup Fresh Corns

( More vegetables like baby corn, red and yellow capsicum can be added )

1 tsp Sugar 

Salt to taste 

1/2 tsp Chilli powder 

1 tsp Kitchen King Masala powder or Curry Powder 

1/2 tsp Dried Basil Leaves

3 tbsp Olive oil or any vegetable oil 

Method 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 

Ingredients 

Pizza Dough

Filling

1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 

1 tbsp Olive oil 

Dried Oregano or Dry Italian Herbs to sprinkle 

Method 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.

Achari Sattu ki Puri...

Most of the time oil and the masala from the pickle remains back. This comes to me quite handy when I want to make a quick spicy dish. Just add some spoons of it to the vegetable or meat or fish and it gives a achari flavour to it. Today I have made Achari Sattu Ki Puri using this achar masala. This Puri is quite flavourful and can be eaten with a cup of tea or accompanied with some potato bhaji. 

Ingredients 

1 cup Sattu 

2 1/2  cups All Purpose Flour 

4 tbsp leftover Oil and Masala from any Achar / Pickle

1/2 tsp Carom seeds 

1/2 tsp Turmeric powder

Salt to taste 

Oil to deep fry the puris 

Method 

Take a mixing bowl. Add the Sattu, All purpose flour, salt, turmeric powder, carom seeds and 3 tbsp of left over achar masala. Mix all the ingredients together well. Add water little at a time to get a semi hard dough. Knead it well. Add the remaining achar masala, knead it for 2 minutes more. Cover and keep it aside for 15 minutes. Make lime size equal portions. Heat the oil for frying the puris. Take a portion, apply little oil on the rolling board. Roll out the dough in to round shape disc. Fry the puri until golden brown on both the sides. Remove it on an absorbent paper. Repeat the process with the remaining portions. Serve it hot with aloo tarkari. 

Shorshe Mangsho Bhaapa

This a very popular dish of Bengal usually made with different types of fishes. Here I have made it with mutton and cooked it in a bit different way. First the mutton has to be marinated well for 4 to 5 hours and then it has to be half cooked in a pressure cooker and again cooked with mustard paste, mustard oil, salt, turmeric powder and green chillies till it is tender. It taste delicious with hot steamed rice. 

To Marinate the Mutton 

Ingredients 

1 kg Mutton pieces 

1 cup Curd 

1 Onion paste 

1 tbsp Garlic paste 

1/2 tbsp Ginger paste

1 tbsp Chilli paste 

Salt to taste 

Method 

Marinate all the above ingredients and keep it aside for 4 to 5 hours. 

To make the Shorshe Mangshor Bhappa 

Ingredients 

Marinated Mutton 

5 to 6 Green chillies slit 

Salt to taste 

1 tsp Turmeric powder 

1/2 cup Mustard paste (3 to 4 tbsp Mustard seeds ground with little water)

1/4 cup Mustard oil 

Method

Press cook the mutton without adding any water. Give 2 whistles. After the pressure releases. Remove the cover. Add the mustard paste, salt, turmeric powder, mustard oil and green chillies. Stir it.  Give another 3 to 4 whistles or until the mutton has become tender. Let the pressure release, remove the cover. Let it stand for 10 minutes before serving it hot with rice. 

P. S. While buying the mutton, please remember to buy tender mutton.. After the mutton is cooked and eaten with rice, the mutton should be soft enough to melt in your mouth.

Before grinding the mustard seeds, soak the seeds in water for 30 minutes and then grind them. Strain the paste before using it.