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Posted by on Nov 27, 2014 in Prawn, Vegetables | 5 comments

Potoler Dolma / Stuffed Pointed Gourd

Potoler Dolma / Stuffed Pointed Gourd

  Potoler Dolma / Stuffed Pointed Gourd has few versions (traditionally with small prawn, vegetarian one with chick peas or cheese and mutton). I am giving here prawn but if you want you can make your choice one. For prawn I use coconut paste which one can skip for mutton and add ginger in it. I havnt used onion in this recipe, if you are not comfortable with skipping onion, you can add onion in stuffing and gravy. But please try my version (you will love). Enjoy.   Ingredients: 8 Potol/Pointed Gourd 1/3 cup Oil 1 tablespoon ghee For the stuffing: 2/3 cup Small prawns / chopped prawn(peeled) 2/3 cup Potato (small diced) 2 green chilli (paste) 1 tablespoon poppy seed paste 2 tablespoon coconut paste ¼ tsp turmeric powder 1 tablespoon flour(moida for sealing) Salt to taste For the gravy: 1 cardamom ½ ” cinnamon 1 teaspoon garlic finely chopped 1 tablespoon poppy seed paste (posto bata) 2 tablespoons coconut paste 2 green chilli (paste) red chili powder, ¾

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Posted by on Sep 2, 2014 in Prawn, Vegetables | 0 comments

Green papaya Curry with Prawn / Pepe Chingri

Green papaya Curry with Prawn / Pepe Chingri

  Green papaya is a unique vegetable with great source of enzymes. Green papaya has better health effects than yellow papaya especially for diet and weight loss. Green papaya curry is good for kidney patient. Green papaya has a very mild, almost bland taste; you can add and enhance it upto your choice. You can add coconut milk or coconut paste to enhance flavour (coconut goes very well with prawn and papaya). You can even use semi ripe papaya (which is still firm), semi ripe papaya has bit sweet taste that gives more flavour to the curry. Hope you like this simple traditional Bangladeshi dish with lots of health benefit. Thanks. Ingredients: • 800 grams green papaya / পেঁপে • 150 grams peeled prawn or to your taste • 3 tablespoon onion paste • 1/2 turmeric powder • 1 and ½ teaspoon chilli powder • 1 bay leaf • 1 tablespoon chopped fresh coriander leaves (optional) • 3-4 tablespoon oil • Salt to taste How to cook: First peel green

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Posted by on Apr 5, 2014 in Prawn | 4 comments

Dry Balachaung

Dry Balachaung

  Balachaung is more Burmese dish than Bangladesh. Though it is very popular in Bangladesh (specially in Chittagong). This version of Balachaung has long shelf life. You can just make it and keep it airtight container about two months. It is a spicy dish with lot of dry chillies, though you can add more or less as you taste and depend on the heat of your chillies. Ingredients: 1 cup dried shrimp 1 cup thinly sliced onion 6-7 dry chillies 1 and ½ tbsp. sliced garlic ½ tsp chilli powder (optional) ½ lemon Oil Salt to taste     How to make: Deep fry sliced onion till it becomes light golden brown Fry garlic till it becomes light golden brown. Fry dry chillies slightly. Coarse crush it. Wash the dry shrimp and fry(no oil) it to it gets dry and crisp. Squeeze lemon in prawn and add salt and chilli powder. Mix it. Turn off the heat and add all fried ingredients with shrimp. Mix well. Let Balachaung cool down

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Posted by on Jul 26, 2013 in Eid Special Recipes, Prawn, Rice | 11 comments

Chingri Polau / Prawn Rice

Chingri Polau / Prawn Rice

  Most of us make prawn curry mixed with rice( chingri curry makha bhat) instead of making Chingri Polau / Prawn Rice. Chingri Polau / Prawn Rice should be unique prawn flavoured rice with minimal spices. Some of us love to peas, potatoes, cauliflower even carrot. Personally I love to use fried crispy diced potatoes. Using potatoes and vegetables is optional or to your taste. I used oil here to keep prawn’s smell intact. And about rice please please try to use Chinugura or Kalijeera (tradition Bangladeshi polau rice), I bet that you will love taste this rice. Please don’t forget to join my facebook group or like my facebook page to keep in touch with me .Thanks.     Ingredients: • 2 cups rice(Chinugura preferable) • 1 cup diced potato+ ¼ ts vinegar + 1/8 ts baking+ ¼ ts salt • 300 grams prawn(Peeled and deveined) • 2 tablespoon coconut milk or ½ cup milk • ½ cup finely chopped onion • 1/6 teaspoon turmeric powder • 1 teaspoon

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Posted by on Feb 24, 2013 in Prawn | 0 comments

Anarosh Chingri / Sweet and Sour Pineapple Prawn

Anarosh Chingri / Sweet and Sour Pineapple Prawn

  Personally I am a fussy eater. Only two things I eat without even thinking, those are prawn and sweet. I even don’t want to live if prawn and sugar become extinct from world. So I am doing Anarosh Chingri /Sweet and Sour Pineapple Prawn recipe which has sweet and sour flavour which very few ingredients. You can make this simple dish more interesting to serve inside pineapple. Hope you will enjoy this dish. Ingredients: • 400 grams peeled and deveined prawn • 1 cup chopped pineapple • 1 medium onion sliced • 2 tablespoon onion paste • ¼ teaspoon turmeric powder • 2 green chillies • 1 bay leaf • 1 teaspoon coriander powder(optional) • 1 teaspoon sugar • Salt to taste • 2 tablespoon oil • ½ teaspoon roasted cumin powder Or 1 tablespoon coriander leaf     How to make: 1. Heat the pan with oil. When oil is ready, add onion and bay leaf, fry it till onion become lite golden brown. 2. Add turmeric, coriander

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Posted by on Dec 14, 2012 in Appetizers, Iftar Recipes, Lentil, Prawn, Snacks | 0 comments

Chingri Motor Daler Bora / Prawn Peas Fritter

Chingri Motor Daler Bora / Prawn Peas Fritter

  Chingri Motor Daler Bora / Prawn Peas Fritter is a peas’ fritter stuffed with prawn. Fritter size depends on prawn size. With small you can small fritter and with large prawn you will make large fritter. Ingredients: • ¾ cup yellow split peas • 3 tablespoon plain flour • Prawn • 4-5 green chillies • 1 tablespoon chopped coriander leaves • 1 medium size onion sliced • 1 teaspoon chat masala • ½ teaspoon turmeric powder • Salt to taste • Oil for deep fry       How to make: 1. Soak yellow split peas for at least 4 hours or overnight. 2. Wash the peas and drain water. 3. Add peas, green chillies and coriander leaves in a food processor and mix well. 4. Add rest of ingredients with mixture except prawns and mix it. 5. Take each prawn and stuff it inside the lentil. Repeat the process to use rest of prawns and lentil mixture. 6. Heat the pan with oil on medium and fry the

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Posted by on Aug 28, 2012 in Prawn, Vegetables | 0 comments

Spicy Water Melon Skin

Spicy Water Melon Skin

    When I started this blog, I wanted to tell story about my cooking. Then I felt, I need some recipe first then I will tell story. Now I have about 150 recipes, more than thousand readers everyday and about 90,000 page views in a month. All credits go to my readers who give nonstop support and courage to improve me, my cooking and my blog. So I should start telling story now. When I wrote Lau-er Khosha Bhaja/Fried Bottle Gourd Skin, I told about Shirshendu Mukherjee’s story to maximum use of ingredients. Few days ago I bought about 6 kg water melon. Sadly that water melon was not that good. It has thick white flesh which reminded me the story of maximum use. I saw that my mum is used to cook the white skin of water melon which is taste like hairy melon. So I put my little effort to write for my readers. May this recipe is new to you or some of you already knew

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Posted by on Jun 5, 2012 in Prawn | 1 comment

Fried Prawn / Chingri Bhaji – Quick and Easy

Fried Prawn / Chingri Bhaji – Quick and Easy

Fried Prawn / Chingri Bhaji – Quick and Easy By Rownak Jahan, June 5, 2012Prep Time: 5 minutes Cook time: 8 minutes Yield: 4 Life becomes so hectic nowadays. It is hard balancing between family and work . Comprising in a part is not a option. This is an easy and handy recipe for working women like me. My mum is used to make for me. She uses coconut paste. But I use coconut cream to make it handy. Hope that your family will love this simple recipe. Ingredients: • 8 large prawn • 1 large onion sliced • 4 green chillies sliced • ¼ teaspoon turmeric powder • 3 tablespoon coconut cream / 2 tablespoon coconut paste • 3 tablespoon oil • Salt to taste       How to make: 1. I peel the prawns to keep the head and tail. Devine the prawns and wash it. 2. Fry the onion on medium heat till it becomes soft and add chilli, turmeric and salt. 3. Stir it and

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Posted by on May 7, 2012 in Eid Special Recipes, Prawn, Vegetables | 2 comments

Grilled Eggplant with Stuffing

Grilled Eggplant with Stuffing

  Eggplant is one of the unique vegetables. I used prawn in it. You can make it vegetarian dish or chicken one. Hope you will like fusion Grilled eggplant with stuffing recipe. Ingredients: • 1 large eggplant • 1 and ½ cup cabbage / green pawpaw shredded • ½ cup carrot grated • ½ cup prawn chopped • 4 green chillies • ¼ teaspoon turmeric • 2 tablespoon oil • Salt to taste Also need spray oil         How to make: 1. Cut the eggplant length wise. Wash it and pat dry it. 2. Add turmeric and salt on sliced eggplant. Spray the oil each side and grill till it is half done. 3. Heat the pan with oil and add prawn. 4. Stir it and after 2 minutes add cabbage, chillies and salt. 5. When cabbage is about done, add grated carrot. Stir well and after 2 minutes remove pan from heat. Let it cools down bit. 6. Stuff each sliced of grilled eggplant and roll

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Posted by on Apr 24, 2012 in Prawn, Vegetables | 0 comments

Ridge Gourd with Prawn / Jhinga Chingri

Ridge Gourd with Prawn / Jhinga Chingri

Ridge Gourd with Prawn / Jhinga Chingri is one of my favourite items cooked by my grandmother (Nani). I tried it with great excitement. I used can coconut cream instead of fresh coconut milk to make it more handy. But if you have chance, use fresh coconut milk. Ingredients: • 600-800 grams ridge gourd • 200 grams peeled prawn • ½ medium onion sliced • 1 tablespoon onion paste • 2 tablespoons coconut cream • 1 teaspoon chilli powder • ¼ teaspoon turmeric • 2 tablespoon coriander leaves chopped • 3 tablespoon oil • Salt to taste     How to make: 1. Peel the skin of ridge gourd. Ridge gourd has very hard skin so try to remove skin well. Cut the ridge gourd like the picture or your choice thick slice. Wash it and keep aside. 2. Heat the pan with oil and fry the onion till becomes soft. 3. Add onion past, turmeric, chilli powder and salt. Fry it till oil comes out and add prawns. 4.

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