Prawn Malai curry(Shrimp in coconut milk gravy)

Prawn malai curry is a Bengali recipe. I must say Oriya cuisine and Bengali cuisine are almost same instead of few variation. I love Bengali foods and also my husband. I am sure everybody will like this recipe. Here is the ingredient and process to make the recipe.

Ingredient

1lb Prawn

1tbs Turmeric

2 small Bay leaf

1tbs grated Ginger

1tbs grated Garlic

1/2 cup chopped Onion

1/2cup chopped Tomato

!tsp Garam Masala

1/2tsp Red Chilly Powder

1/2tsp Cumin Powder

1/2tsp Fish Masala

1small can or 1/2 of 14oz Coconut milk

1/2cup water

Mustard Oil

Green chilly to taste

Salt to taste

Preparation

Marinate the prawn with salt and turmeric. 

In a pan heat up 2 tbs of mustard oil and fry the marinated onion until the prawn starts to change the color.

Remove from heat and keep aside.

In the same pan add 2 tbs of mustard oil, add bay leaf, add chopped onion and fry that until the onion gets translucent. 

Now add the chopped ginger and garlic stir for 2-3 minutes. 

Then add the cumin powder, chilly powder, fish masala,chopped tomato and salt.

Stir the mixture and cooked it until the mixture starts to leave oil.

Add coconut milk, water and stir the mixture for 2-3 minutes.

Add the fried prawns and bring it to boil. Here you can adjust the water and the salt to your taste.

At the end add the green chilly and the garam masala.

Remove from heat and serve with rice.

Baked chicken wings

I am a big fan of chicken wings. And I must say these are very expensive to have outside . And I always tried to make the things at home if I like something.And, I wanted to have the healthier version of wings. At last I came up with this recipe. I bet you wont find any difference between the fried and the baked wings. And, the recipe goes here.

Ingredient
For wings:
12 Chicken wings(Skin on)
1tsp garlic powder
1tsp red chilly powder
1tsp black pepper powder
1tbs Frank hot sauce
3-4 tbs all purpose flour (maida)
Cooking spray
Salt to taste
For Hot sauce:
1tbs butter
1tbs vinegar
1/2 cup Frank hot sauce(Thick one)

Preparation
Preheat the oven to 350 degree Fahrenheit.
Clean the wings and pat the wings to dry with a paper towel. 
Sprinkle salt, pepper, garlic powder, red chilly powder and hot sauce over wings.
Mix the wings properly and toss the wings in all purpose flour.
Place the wings in the baking sheet and spray oil all over the wings.
Bake the chicken for 30 minutes on one side and other side for another 30 minutes.
In another pan heat butter, add vinegar and hot sauce.
Now at this point you can add little chilly powder if you want your wings little hot.
Simmer the mixture until little bubble comes up.
Put all the chicken wings in a bowl and pour the hot sauce all over it and toss the wings.
Serve the wings with your favorite dip .

Thai panang chicken curry

I always wanted to know the recipe of all thai curries. All the curries cooked in the same process the only variation is the curry paste and vegetables. I tried the recipe from many video sites and from many books. But I didn't get that restaurant type taste. One day I decided to ask to a chef where me and my husband used to have frequently and finally I got it. Here is how you should make.

Ingredient
1 lb boneless chicken thigh/ breast cut into thin slices
2tbs panang curry paste
2tbs palm sugar/brown sugar
2tbs fish sauce
2inch slice bamboo shoot
Handful of Thai basil leaves
1 carrot cut into thin slice
1 red bell pepper cut into thin slice
1 can coconut milk 
1/2 cup water
3-4 lime leaves/ peel the skin of a small lime

Preparation 
In a pan first bring the water to boil and put chicken into it. Boil the chicken until it gets tender. Keep aside.
In another pan add 3tbs of the thick part of coconut milk and panang curry paste. In medium heat mix it until the mixture starts to leave oil. Again add 3tbs of coconut milk and mix it. 
Add chicken and water to the mixture thn add lime leaves, Thai basil leaves, carrot, bamboo shoot and palm sugar.
Bring the chicken into boil. Add some more coconut milk to the chicken. 
Add bell pepper and fish sauce and simmer it for few more minutes.
Then add rest of the coconut milk and remove from stove. 
Serve hot with rice.

Janhi Santula

This recipe is a quick, super easy, tasty and healthy recipe. It only takes 15 to 20 mins to prepare. So here are the ingredients.

Ingredient
2tbs oil
2 Janhi cut into bite site pieces.
1tsp cumin seed
1tsp mustard seed
1tsp salt
1/4 of onion cut into slices
1 green chilly
salt to taste

Preparation
In a pan heat oil add cumin seeds and mustard seeds. When it starts to crackle add onion and green chilly.
Saute the onions for some time but you don't need to brown the onion.
Add janhi ,salt and cook it.
Serve with rice or chappati.

Dahi Baigan (Eggplant in a creamy yogurt sauce)

Ingredient
1 large eggplant, cut into thin slices
1/2 cup vegetable/ sunflower/ canola cooking oil
1 tsp turmeric powder
1 cup fresh, thick unsweetened yogurt
1 tsp black mustard seeds
2 dry red chilly 
6-8 curry leaves
1/2 tsp chat masala powder
1 pinch Asafoetida
Salt to taste

Preparation
Add turmeric to the eggplants and mix it properly.
Heat a few tbs of cooking oil in a pan and shallow fry the eggplant slices in this oil till it turns golden. Remove from oil and drain on paper towels for a minute. 
In a mixing bowl, add the yogurt, chat masala and salt . Mix well to blend all ingredients. Pour the fried eggplant into yogurt mix.
Heat the remaining oil in a small pan on medium heat. When hot, add the mustard seeds, dry red chili pieces, asafoetida and curry leaves. 
Now add the oil with spices to the eggplant-yogurt dish.
Serve with rice and dal.

Dalma ( Lentil Soup with vegetable)

This is good healthy and tasty dish. Puri Dalma is famous in India. This is my version of dalma which my husband loves the most. My husband is allergic to ghee so I don't use ghee in my dishes but this recipe tastes excellent when it prepared with ghee. Also you can add any vegetable as per you likes. Try this recipe and here are the ingredients you need.

Ingredient
1/2 cup Toor dal
1/2 cup Moong dal
1tsp grated Ginger
1tsp Sugar
1/2 tsp Turmeric powder
3tbs Grated coconut
3tbs Cumin and red chilly powder for seasoning
2cup water
2 whole red chilli
1 tsp cumin seeds
Pinch of Asafoetida 
2 tbs Oil / Ghee
Salt to taste
1 small eggplant cut into cube
1 small potato cut into cube
1 carrot cut to bite size pieces

Preparation
In a pressure cooker dry roast the moong dal for 5 mins.
Add toor dal into the pressure cooker , add water and add grated ginger, salt and turmeric and bring it to boil.
Then add the vegetables and pressure cook the dal until its done.
If the dal had dried up, add more water but the consistency should be thick.

For tempering, in a pan heat the oil/ghee ,add asafoetida, cumin seeds, red chilly .
When it starts to crackle add the cooked dal and simmer it for couple of minutes.
Add sugar, grated coconut and cumin and red chilly powder.
Serve hot with rice or chapatti.