Every Bengali works hard and diligently on each dish and receipe so that it is delicious and healthy. Home cooked food is soul food, comfort food and every Bengali looks forward to home cooked simple food cause they are all proud of their "desi "roots.
Those residing abroad too have taken the many flavours that find their place day -in and day-out on tables across Bengal and have adopted these flavours in homes across the world.
I m passionate about Indian cuisines but Bengali cuisine is close to my heart.The flavours of India are great and Indian food has generated much appreciation.People are decoding the mystery behind Indian cuisine and adopting Indian spices all around the world now.
In Bengal vegetarian food is cooked with as much care as non-vegetarian.Some of the non-vegetarian dishes are very delicate in taste.
Doi-chingri or Tiger prawns cooked in yoghurt is one of them.
Ingredients :
250 grams small tiger prawns(shelled and cleaned)
2 medium sized potatoes(cut into1/8-inch thick rounds)
2 medium sized onions(thinly sliced)
8 cloves garlic(chopped)
1 tsp chillypowder
1 tbsp ginger paste
50-75 grams plain yoghurt
2 green cardamoms
4 cloves
2-inch stick cinnamon
2 bay leaves
4 tbsp ghee or clarified butter
2 tsp sugar
Salt to taste
Method :
Pre-heat the oven to 180 degree celcius. Mix together all the ingredients. Arrange in an oven proof dish, pour any extra yoghurt mixture over the prawns to cover them. Cover the dish and cook in oven for 30 minutes.
For the Microwave oven :
Mix all the ingredients except the prawns and ghee. In a glass pan, heat the ghee for 2minutes on high heat in the microwave oven.Take the pan out and place in it all the ingredients except the prawns. Cook on low heat for 10 minutes. Remove pan, add the prawns and mix well. Cook on low heat for 5-7 minutes. Cover with a piece of cling film with holes in it while cooking.
This recipe can also be made with chicken, mutton or fish, but the timings are different.
Those residing abroad too have taken the many flavours that find their place day -in and day-out on tables across Bengal and have adopted these flavours in homes across the world.
I m passionate about Indian cuisines but Bengali cuisine is close to my heart.The flavours of India are great and Indian food has generated much appreciation.People are decoding the mystery behind Indian cuisine and adopting Indian spices all around the world now.
In Bengal vegetarian food is cooked with as much care as non-vegetarian.Some of the non-vegetarian dishes are very delicate in taste.
Doi-chingri or Tiger prawns cooked in yoghurt is one of them.
Ingredients :
250 grams small tiger prawns(shelled and cleaned)
2 medium sized potatoes(cut into1/8-inch thick rounds)
2 medium sized onions(thinly sliced)
8 cloves garlic(chopped)
1 tsp chillypowder
1 tbsp ginger paste
50-75 grams plain yoghurt
2 green cardamoms
4 cloves
2-inch stick cinnamon
2 bay leaves
4 tbsp ghee or clarified butter
2 tsp sugar
Salt to taste
Method :
Pre-heat the oven to 180 degree celcius. Mix together all the ingredients. Arrange in an oven proof dish, pour any extra yoghurt mixture over the prawns to cover them. Cover the dish and cook in oven for 30 minutes.
For the Microwave oven :
Mix all the ingredients except the prawns and ghee. In a glass pan, heat the ghee for 2minutes on high heat in the microwave oven.Take the pan out and place in it all the ingredients except the prawns. Cook on low heat for 10 minutes. Remove pan, add the prawns and mix well. Cook on low heat for 5-7 minutes. Cover with a piece of cling film with holes in it while cooking.
This recipe can also be made with chicken, mutton or fish, but the timings are different.
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