Chingri Bhapa in Microwave

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The availability of a particular food builds up its niche in the local cuisine. So, has been the case with shrimps and prawns in Eastern Indian cuisine, especially in Bengali recipes. There are many rivers flowing through Bengal and that makes the fresh catch so popular in all Bengali cookings. Be it the simple rohu curry or the much coveted steamed Hilsa, it seems we Bengalis cannot complete a meal without fish. And, if that fish spells shrimps there can’t be a happier fellow.

While cooking fish seems to be a rather difficult task for those who are new to the kitchen techniques, the veteran ladies find it comforting to get hold of a simple fish curry, which will tickle the senses when served. This shrimp recipe in microwave is definitely for all (read the newcomers and pros in kitchen). While the chingri bhapa or steamed shrimp takes much longer to cook on your stoves it’s just a matter of six to eight minutes in the microwave. I assure you, anybody can cook this one.

Ingredients:

  • 250gms deshelled and deveined shrimps
  • 6 tablespoon of mustard seeds paste
  • ½ cup fresh and thick coconut milk
  • 1 teaspoon turmeric powder
  • 4 /5 green chili, slit from middle
  • 4 tablespoon mustard oil
  • Salt to taste

Preparation:

  • Clean the shrimps thoroughly and put in a microwave safe bowl with alid
  • Put in all the ingredients and  mix well
  • Place the bowl in a microwave oven and cook covered on microwave high (100%) for 6 -8 min or till the shrimps turn a little hard
  • Serve hot with warm white rice

Hot Tips – Instead of putting the shrimps in a bowl you can also use a pulpy green coconut, put everything inside and cook on microwave medium for 8 – 10mins.

If you are health conscious then you can just cut down the amount of oil and also take out the husk from the mustard seeds paste.

This microwave preparation goes to MEC: Gravies and Curries hosted by Srivalli of Cooking 4 All Seasons. And also to Anyone Can Cook hosted at Taste of Pearl City.

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Apple Crumble for your Valentine

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For you see, each day I love you more
Today more than yesterday and less than tomorrow.

  • Rosemonde Gerard

Wish you all a very Happy Valentine’s Day. It may be a regular day for most of us, but still at the back of the mind, this day may seem to be a little different from the other 364 days of the year – a day to love and of course to express your love for the one person who has made all the differences in life.

Though the history of this day has no connection with romance and was celebrated to commemorate the Christian martyrs who were named Valentine. The romantic tinge of this day came with Saint Valentine. Roman Emperor Claudius II, supposedly ordered that young men to remain single as he felt that married men did not make good soldiers. On the other hand, Saint Valentine secretly performed marriage ceremonies to young men. When the emperor came to know about this he persecuted Saint Valentine. Want to know more about the history of 14th February, click to see the wiki page.

This day is celebrated all throughout the Western world. Thanks to globalization 14th February has become a day of celebration for the non-Christian countries too. Though a candle light dinner would be the perfect choice to celebrate this day of love and passions most people remains content with flowers and chocolates. We at Cook Like a Bong would love to share our part of celebration with a dessert – the apple crumble. This dessert is just perfect for Valentine’s Day – rough and course from outside, soft and gooey from inside – just like your Valentine. Choose more of our Valentine’s Day recipes.

Ingredients:

  • 2 apples, peeled, stoned and coarsely chopped
  • 1 cup of all-purpose flour
  • ¾ cup icing sugar
  • 2 tablespoon butter
  • Vanilla ice-cream or fresh cream for serving (optional)

Preparation:

  • In a thick bottom flask take the chopped apples and mix well with ½ cup icing sugar
  • Stew the apples over low flame with occasional stirring
  • The apples should become soft but not totally pureed
  • Place the apples in an oven proof pan
  • Mix the remaining sugar with the all-purpose flour and butter until it looks like bread crumps
  • Cover the cooked apple with the flour mix
  • Preheat the oven to 150°C
  • Place the pan in the middle rack of the preheated oven and cook for 30 min or till the upper layer turns light brown
  • Take out and serve hot with fresh cream or vanilla ice-cream

This recipe goes to Cooking with Fruits event hosted by Smita of  Tastebuds, also to Bake-off event . As this recipe is very easy to prepare and requires few ingredients, I’m sending it to Any One can Cook under the categories FB and WLI. This apple crumble is on its way to Monthly Mingle: Food for your loved ones hosted at Paulchens Food Blog?!, the event being the brainchild of Meeta of Whatsforlunchhoney.

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Event Roundup – Tried and Tasted Recipes

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All thanks to Lakshmi and Mallika Basu for this wonderful event. The event was originally started by Zlamuska and now carried on by Lakshmi of Kitchen Chronicles. All my thanks to Lakshmi for letting me host this event. And, of course a many thanks to Mallika for letting us borrow her recipes. She is the proud author of Miss Masala (you can get the book from Flipkart and Amazon). Here’s the list of entries for this wonderful event:

Ksenia of Tales of a Spoon has sent us a Jeera aloo recipe.

The Goan Prawn Masala recipe comes from Swetha of Our Cherished World and the Goan Shrimp Masala from Denny of Oh Taste n See.

Talking about the most prized possession of the Bengali culinary art, Kankana Saxena of Sunshine & Smile has shared the recipe for Fish Curry in Bengali Style

How can we neglect the harvest of the winter season, Gobhi Matar comes from Anamika of Taste Junction.

Curry Leaf of TastyCurryLeaf has shared the recipe for Tamatar Shorba.

To end with a sweet note, here’s Usha of MySpicKitchen sharing the recipe for Bhapa Doi, Bengali Cheese Cake

You can find the original links to Mallika’s Quick and Easy Indian Cooking blog down here:

If you like this post, please consider linking to it or sharing it with others. I’ll love to hear your comments too.
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