Guest Post – Prawns with Mustard and Coconut Paste

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We are very happy to publish a mouth watering recipe from our new guest, Pamela Mazumder. Pamela had posted the chingri maach with shorshe naarkel bata recipe at the Cook Like a Bong FaceBook fanpage. We were so happy to find such a wonderful recipe that we decided on publishing this post in our site. Thanks Pamela for sharing this recipe.
We have had couple of other guest posts in our blog. If you are interested in sharing your recipes please do mail us.

Ingredients:

  • Prawns (Chingri Maach): 8-10 large ones (shelled, cleaned properly with the head and tail intact)
  • Coconut scrapped (Narkel kora): 3-4tsp
  • Mustard seeds (Sarse dana): 5-6tbsps
  • Green chilies (Kancha lanka): 8-10
  • Turmeric powder (Halud guro): A pinch
  • Mustard oil (Sarser tel)
  • Salt to taste

Preparation:

  • make a paste of the coconut, mustard seeds and 5green chilies
  • Take the prawns in a bowl and add the paste to it
  • Now pour a generous amount of mustard oil and salt to taste and mix well
  • Transfer the marinated prawns into an oven proof bowl and allow it to cook in a microwave oven for 20-25 mins at 180′ Celsius
  • Serve hot garnished with slit green chilies and with steamed rice.

Hot Tips- It is very important to take out the vein from the back of the prawns, to know how to de-vein the prawns have a look at this video.

Further Reading – Bhapa chingri, Chingrir Malaikari

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Guest Post – Beguni

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Ask any Bengali what adda means, the answer will be unanimously a lazy evening, a large bowl of puffed rice and plate full of beguni. If you have never tested or tasted this pleasure, then you should do this evening. I am sure that the begunis bring out loads of more lost stories from your heart than you really intend to spill :).

When I had posted a little note on the Cook Like a Bong Facebook fanpage requesting for entries as guest posts in our blog, Arundhuti from My Saffron Kitchen was the first to reply. I was more than happy to accept this offer from such a dear friend. Arundhuti is an excellent person and you can dig into her blog to have great ideas for your next meal.

A darling ally and a plate full of begunis, what more can I wish. Here’s the quick and easy recipe of beguni straight from Arundhuti’s kitchen.

Deep fried aubergine fritters

Ingredients:

  • Eggplants (baingan) – 1 large, cut into thin slices
  • Gram flour – 1 cup
  • Refined flour – 1/4 cup
  • Onion seeds – 1 tsp.
  • Red chilli powder – 1/2 tsp.
  • Baking soda – 1/2 tsp.
  • Salt as per taste
  • Enough water to make a thick batter
  • Oil for frying

Preparation:

  • Mix together the gramflour, refined flour, onions seeds, red chilli powder, baking soda, salt and water.
  • Heat oil in a thick bottomed pan. Lower the heat.
  • Dip the eggplant pieces in the batter and then fry in hot oil till they are cooked and golden brown in colour.
  • Drian excess oil and serve hot.

Read more at Arundhuti’s blog.

Further readings – Lotiya Vada, Macher dimer Vada (Roe fritters)

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Kolkata Style Vegan Frankie

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It so happened that I used to wake up late (I still do:P) and then need to rush without grabbing a proper breakfast. But, this had a bad toll on me and my health. I felt that pre-afternoon hunger and sluggishness. So, I made it a point to have a good and wholesome breakfast. You can check some of the quick breakfast recipes.

The four main reasons to skip breakfast, what I have learned from family and friends are:

  1. I don’t have time
  2. I really don’t have time
  3. I seriously don’t have time
  4. I’m skipping breakfast to lose weight

You can either set your alarm just 15min earlier or rush to the office with the hungry tummy aching to have some food. I chose the first option, nothing is better than to have a healthy breakfast and plan for a good day. Now, if your reason to skip breakfast is solely to shed some pounds, then beware skipping breakfast has a reverse effect on your weight loss plan. This is a good read on skip breakfast, get fat.

Serves: 2
Cooking time: 10 min
Preparation time 10min

Ingredients:

For the filling:

  • Potato (Alu): 3 large, boiled, peeled and mashed
  • Onion (Peyaj): 1 medium size, chopped
  • Tomato: 1 medium, chopped
  • Green chili (Kancha Lanka) : 2, chopped
  • Coriander leaves (Dhane Pata): ¼ cup chopped
  • Salt to taste

For the wrap:

  • Wheat Flour (Maida): 2 cup
  • Water

Preparation:

  • Make a dough using the flour and prepare parathas
  • Mash the boiled potatoes, add the other ingredients and mix well
  • Once the parathas are ready put a generous amount of the filling mixture and roll the parathas
  • Cut each roll into two from the middle and serve hot with tomato sauce, lemon juice and salad

Hot Tips – I have used parathas for the wrap you can use chapattis too. You can also use the left over rotis or parathas from last night to prepare the wrap. The filling can also of your own choice of vegan or meat, check the egg roll post for more ideas.

Further ReadingsBreakfast with eggsMumbai Frankie roll

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