Methi Prawn

As it is Winter good quality methi or fenugreek leaves are easily available in the market and I want to use it in making as much as dish as possible and so I did.

 This methi prAawn is packed with all the flavours of juicy prawns combined with the nutty flavour of fresh green fenugreek leaves appropriate to accompany the dinner time.

Ingredients (2 servings):

• Prawn, 8
• Fenugreek leaves, 1 cup. chopped
• Onion, 1, sliced
• Garlic, 3 cloves, neatly chopped
• Ginger, a little less than 1", neatly chopped
• Refined oil ( here, soybean oil has been used), 3 tbsp
• Green chillies, 2-3, neatly chopped
• Salt to taste
• Black pepper powder, 1 tsp
• Turmeric powder, 1 tsp
• Kashmiri red chilli powder, 1 tsp

Methods:

Your first step will be to marinate prawns with 1 tsp salt, turmeric powder 15 minutes prior to cooking.

In  a pan heat oil and saute onion till light brown, say for a minute.

Add chopped ginger, garlic and methi leaves, toss for 2 minutes.

keep the flame medium

Next add your marinated prawns and toss them for 2-3 minutes.

Now add salt to taste (check, you have priorly added salt to prawns), kashmiri red chilli powder, black pepper powder, I added one more slit green chilly , but it was my preference. Add water and turn the flame low. 

Cover the pan with lid and let the prawns turn soft. In this process all the juice of prawns will ooze out and combine well with the dish.

It will take upto 10 minutes to cook.

Check if the prawns have turned perfectly soft. Remove from flae and serve.

You may serve it with roti as well as with steamed rice.

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Muli paratha

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Prawn Pulao

Prawn and coconut has always been a great combination, specially in southern and eastern part of India. Even in the Goan cuisine prawn and coconut have been combined. This combination goes well with making of pulao too. This recipe is aromatic and tasty that will simply blow your mind.

Ingredients(4 servings):

1. Long grain rice( Basmati rice suggested), 1 cup/200 gm
2. Tiger prawn , 100 gm
3. Green peas, 1 small cup
4. Grated coconut, 1 cup (i.e. 1/2 of a whole coconut)
5. Onion, 2
6. Garlic cloves, 6
7. Ginger, 1 and 1/2 inches
8. Green chillies, chopped; 4
9. Garam masala powder, 1 tbsp
10. Turmeric powder, 3 tsp
11. Kashmiri red chilli powder, 2 tsp
12. Bay leaf, 1
13. Salt to taste
14. Sugar, 2 tsp
15. Refined oil (here, soybean oil was used), 6 tbsp
16. Ghee( Indian Clarified butter, 1 tbsp

Method:

Wash prawns well and marinate them with 1 tsp salt and 1 tsp turmeric powder for 15 minutes. 

In pressure cooker add 6 tbsp oil. Toss prawns for 3-4 minute.
Blend onion, garlic, ginger, garam masala powder together. Add bay leaf and blended spices into oil, saute for a minute

Add grated coconut, green peas, chopped green chillies, salt to taste and sugar . Add 2 tbsp water and wait for the oil to seperate. Now add rice and ghee.*

*In a bowl mix red chilli powder, 2 tsp turmeric powder and 1/2 tsp natural food colour. Soak rice in that water for 1 hour prior to cooking. Strain rice and add into cooker. Preserve the water in which you soaked rice.

Stir rice for 2-3 minutes. Now add the water you preserved. For 1 cup of rice you will be needing 1 and 1/2 cups of water i. e. 360 ml.

Cover the cooker with lid and turn off the flame after 2 whistles. after 5 minutes open the lid, if it doesn't open first unlock the lid and then lift the nozzle upward using a spoon or spatula to reduce the pressure inside. The lid will come out easily.

Pulao is ready to serve hot.

Prawn Oats Patty

Ingredients (4 servings):

1. prawns, 200 gm
2. Potato, 1 large
3. Onion, 1
4. Tomato, 1 small
5. Salt to taste
6. Turmeric powder, 1 tsp
7. Coriander Leaves, 1 handfull
8. Cornflour powder, 1 tbsp
9. Oats
10. Soybean Oil/Olive oil

Methods:

Clean prawns well and marinate them with 1 tsp salt and turmeric powder.Toss them in oil till turn soft.Remove excess oil form pan leaving 2 tbsp. Add chopped onion and tomato . Boil and mash potato and add to oil. Season with salt to taste. Add coriander leaves and prawns. Combine everything and cook for a minute till the excess oil from potato removes. This only takes 2 minutes.

Remove the mixture from flame and mix cornflour powder. Take 4 tbsp of mixture and shape like a patty using your hand. Coat them with lightly roasted oats.You can use bread crumb instead of oats.

Fry in oil till turn golden brown. Serve Hot with salad.

Potoler Dorma, Pointed gourds with prawn filling

Potoler dorma, potol(pointed gourds) stuffed with chingri mach(prawn)  and cooked in posto(white poppy seeds) gravy is simply delicious. A very traditional recipe of Bengal. Though potol is not much prefered but when transformed into this recipe anyone will love to give it a shot.

Ingredients(6 servings):

1. Potol/Parwal (pointed gourd),6
2. Tiger Prawn, 200 gm
3. Potato, 1
4. Onion, 1
5. Garlic cloves, 4
6. Green chillies, 4
7. Posto (White poppy seeds), 4 tbsp
8. Mustard powder, 2 tsp
9. Garam masala powder, 2 tsp
10. Turmeric Powder, 1 tsp
11. Salt to taste
12. Sugar, 1 tsp
13. Whole dry red chilli, 1
14. Kalo jeera( Nigella seeds), 1 tsp
15. Mustard oil

Methods:

Cut one side of the gourd head for 1/2 inch using knife.

Using the front part of the potato peeler start making hole in the pointed gourds. For this keep moving the peeler in circular motion like you stir a liquid using spoon. Apply firm pressure

Make a deep hollow like this cleaning the inner shell.

Marinate gourds for 15 minutes with 1 tsp salt and turmeric powder. Then saute in 3 tbsp mustard oil till they turn slightly brown, keep the flame low.

Marinate prawns with 1 tsp salt and turmeic powder  for 20 minutes and toss in oil till turn soft.

.

In the mean time Blend poppy seeds to form smooth paste mix mustard powder.

Mash boiled potato and mix with prawns . Saute the mixture in 2 tbsp oil.

Temper the oil with whole dry red chilli and onion seeds. Neatly slice the remaining garlic and add into oil

Blend 2 garlic cloves and onion.Add garlic paste and saute for a minute. Add garam masala powder, salt to taste, sugar , green chillies and cook for a minute.

            Add poppy seeds paste and cook for a minute.

Stuff the gourds with prawn stuffing and cook in gravy. Add a small cup of water and cook till the gravy turns thick.

Serve with steamed rice :)