Bagara Prawns

 

           You must have heard of Mirchi Ka Salan and Bagara Baingan, the two signature dishes of Hyderabad. So come let me share a fusion recipe of Prawns, which is quite similar and has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. It is a very delectable side dish and the tanginess from the tamarind makes it even more lip smacking and yummy. 

          

          The gravy is extremely delicious and has a spicy and tangy flavor. It is best enjoyed with steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti. In fact they go extremely well with any form of rice or Indian bread. Prawn lovers, like me, will simply love this yummy preparation and is a must try.

• 8-10 Prawns, cleaned & washed well
• 3 tbsp. oil
• 2 tbsp. peanuts
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tbsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tbsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. tamarind paste
• 1-2 tsp. mustard oil to garnish
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5-10 minutes. 

          Heat 1 tbsp. oil and fry the prawns till light brown. Drain and keep aside.

          Dry roast coconut, sesame seeds and peanuts till golden in color. Cool and grind into a powder. Keep aside.

          Heat remaining oil and sauté the onion and curry leaves till light brown. 

          Add the ginger-garlic paste and all the dry spices mixed with some water. Sauté  till the oil separates. 

          Add the ground spice paste and fry on a low flame till well combined.

          Add 1 cup water and bring it to a boil. Cover and simmer for 4-5 minutes on a low to medium flame or till the gravy slightly reduces.

          Now add the tamarind paste mixed with 1/2 - 3/4 cup water. Cover and simmer further for 2-3 minutes more. 

          Finally add the fried prawns and cook for 2 minutes When done, switch off the flame and add chopped coriander leaves. Keep it covered for 2-3 minutes. 

          Serve with hot steamed rice, jeera rice, pulao, plain biryani, naan or tandoori roti for a sumptuous meal. 

Dal Chingri (Lentil with Prawns - Bengali Style)

          Dal means lentil and Chingri means prawns in the Bengali lingo. So this is a simple and a traditional recipe that is so easy to prepare. Here I have used masoor dal (red lentils) to prepare this traditional delicacy. But you can also cook with roasted moong dal. It is best enjoyed with only hot steamed rice. So do give it a try by checking the step by step pictorial recipe to prepare this yummy and wholesome weekend delicacy.

          The recipe source is from a cookery show that I watched sometime back. I found the recipe quite interesting and unique, in the sense that I have never cooked masoor dal with prawns. So it was something new to me and I wanted to give it a try. 


          But I gave my twist to the recipe by omitting green peas, sugar, garam masala & ghee. Instead, added some chopped coriander leaves and raw mustard oil to the end product. Wow!! it turned out just perfect.

• 1/2 cup masoor dal (red lentils) soaked for an hour
• 1/2 cup prawns
• 3 tbsp. oil
• 1/2 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped 
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. red chili powder or to taste
• 1 tsp. coriander leaves, chopped

          Marinate the prawns with a pinch of salt and turmeric powder for 5 minutes. Heat 2 tbsp. oil in a pan and fry them till light golden in color. Keep aside. 

          Temper the same oil with cumin seeds and bay leaves. Add the onion, ginger, garlic and green chilies. Saute till light brown. 

           Add the soaked & drained dal and saute for 2 minutes. Now add all the dry spices (except salt) and mix well.

          Add 1 & 1/2 cups water, salt and the fried prawns. Cover and simmer till it turns thick and done. Switch off the flame. 

          Add the coriander leaves and the remaining oil and give it a stir. Keep covered for 2 minutes and then serve with hot steamed rice. 

                      Heat 2 tbsp. oil & fry marinated Prawns till light golden. Keep aside. 

                      Temper the same oil with cumin seeds & bay leaves. 

                      Add onion, ginger, garlic & green chilies. Saute till light brown. 

                      Add soaked & drained dal & saute for 2 minutes. Now add all dry
                      spices (except salt) & mix well.

                     Add 1 & 1/2 cups water, salt & the fried prawns. Cover & simmer till it 
                      turns thick & done. Switch off the flame. 

                    Add coriander leaves & remaining oil & give it a stir. Cover for 2 min.

                                Serve with hot steamed rice. 

Chicken Stew - Kerala Style

          This yummy Kerala style hearty Chicken Stew is a must try recipe. Very easy and healthy, it is a perfect meal to be enjoyed with appam, idiyappam or just plain steamed rice. It is in fact a one-pot wonder that can be relished as a light meal too. 

          It is very light on the tummy and the creamy texture from the coconut milk gives it a rich and an aromatic flavour with a hint of sweetness. So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. chicken on bones, curry cut
• 1/2 cup raw papaya, cubed
• 1 carrot, cubed
• 8-10 beans, cut
• 5-6 mushrooms, diced
• 1/4 cup green peas
• 2 & 1/2  cups thin coconut milk
• 1 cup thick coconut milk
• 1-2 tbsp. coconut paste
• 2 tbsp. coconut oil
• 1" cinnamon stick
• 3-4 green cardamoms
• 4-5 cloves
• 1-2 star anise
• 1-2 bay leaves
• 1 chopped onion
• 1 sprig curry leaves
• 2-3 cloves garlic, chopped
• 1" ginger, chopped
• 2 fresh green chilies, slit
• salt to taste
• 1/4 tsp. pepper powder
• 1 tsp. coriander leaves

          Heat oil in a pan and temper with the cinnamon, cardamoms, cloves, bay leaves and star anise. 

          Add the ginger, garlic, onion and curry leaves. Sauté till the onion is translucent.

          Then add the chicken, veggies and green chilies. Give it a mix. Add the thin coconut milk, salt and pepper. Simmer on a low flame till everything is nicely cooked.

           Add the thick coconut milk and coconut paste. Give it a stir and bring it to a boil. Switch off the flame. Garnish with coriander leaves and serve with appam, idiyappam or just plain steamed rice.

               Heat oil & temper with cinnamon, cardamoms, cloves, bay leaves & star anise. 

                        Add ginger, garlic, onion & curry leaves. Sauté till onion is translucent.

                       Add the chicken, veggies and green chilies. Give it a mix. 

                        Add thin coconut milk, salt & pepper. Simmer till nicely cooked.

                    Add thick coconut milk & coconut paste. Bring to a boil & switch off flame. 

                       Garnish with coriander leaves & serve with appam, idiyappam or just 
                       plain steamed rice .

Green Mango Chicken Curry

          This is the mango season and so here comes Green Mango Chicken Curry . It is fairly an easy and simple recipe that can be prepared for your sunday lunch / dinner or for any in-house party. Green mango and chicken are a good combo. They compliment each other and this amazing curry will be a welcome change on the dinner table. 

          Enjoy it as a side dish with plain steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapatti. This is a must try recipe. So what are you waiting for? Dish out this spicy, tangy and yummy delicacy by checking out the step by step pictorial recipe to prepare it. 

• 1 whole chicken, cut into medium size pieces
• 1 small raw mango, grated
• 1 small raw mango, sliced
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder or to taste
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 3 tbsp. mustard oil
• 2-3 whole dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. panch phoron powder
• 1 tsp. coriander leaves, chopped

           Marinate the chicken with raw mango paste (save 1 tsp.), salt, turmeric powder, red chili powder, cumin powder, coriander powder and 1 tbsp. mustard oil for minimum 2-3 hours.

           Heat remaining oil and sauté the dry red chilies and sliced mango for 1-2 minutes. Add the onion and stir fry till light brown. Add the ginger-garlic paste and continue to sauté for a few seconds more.

          Add the marinated chicken and mix well. Cook, covered on a low flame till dry. Add 1/2 cup water and continue to simmer till done and when oil leaves the sides of the pan. Switch off the flame.

           Add the remaining 1 tsp. raw mango paste and panch phoron powder. Mix well and keep it covered for 2-3 minutes. Garnish with coriander leaves and serve with either rice or chapattis. 

                     Marinate chicken with raw mango paste, salt, turmeric powder, red chili
                     powder, coriander powder, cumin powder & 1 tbsp. mustard oil.

                  

                          Heat remaining oil & sauté red chilies & sliced mango for 1-2 min.

                                             Add the onion and stir fry till light brown. 

                                  Add ginger-garlic paste & sauté for a few seconds more.

                     Add marinated chicken & mix well. Cook, covered on a low flame till dry. 
                     Add 1/2 cup water & simmer till done. Switch off the flame.

                     Add remaining 1 tsp. raw mango paste & panch phoron powder. Mix
                     well and keep it covered for 2-3 minutes. 

                       Garnish with coriander leaves and serve with either rice or chapattis. 

Keema Whole Moong Dal Curry (Mutton Mince cooked with Whole Green Gram)

          Ever tried mutton keema with whole green gram / moong dal? Well this is an awesome combination. The end result was a real yummy side dish. Tried it for the first time and I must confess that it turned out very delicious. It is a very easy recipe and can be served with any kind of rice preparation or Indian bread. So go ahead and give it a try by following a step by step pictorial recipe to prepare it. 

• 1/2 cup whole moong dal (green gram), soaked overnight
• 250 gms. mutton mince, washed & drained
• 2-3 tbsp. oil
• 1-2 onions, chopped
• 1-2 tsp. ginger-garlic paste
• 1 tomato, pureed
• 1 tsp. tomato paste (opt)
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. red chili powder
• salt to taste
• 1 tbsp. ghee
• 1 tsp. kasuri methi (dry fenugreek leaves, crushed)
• 1 tsp. coriander leaves to garnish
• few onion slices to garnish

          Pressure cook the moong dal in 2 cups water for 5-6 whistles. Mash it slightly and keep aside. 

          Mix the ginger-garlic paste, tomato paste and all the dry spices with a little water and keep aside.

           Heat oil in a pan and sauté the onions till light brown. Now add the spice paste and sauté till the oil separates.

          Add the tomato puree and simmer for a minute. Now time to add the mince. Mix well and cook on a low flame till dry. 

          Add 1 &1/2 cups water. (Adjust according to the consistency required). Simmer till done.

           Add the cooked dal and bring it to a boil. Cover and simmer for 1-2 minutes. Switch off the flame and add the kasuri methi and ghee. 

           Serve, garnished with coriander leaves and sliced onion.

                                  Heat oil in a pan and sauté the onions till light brown. 

                                  Now add the spice paste and sauté till the oil separates.

                                  Add the tomato puree and simmer for a minute. 

                               Now add mince. Mix well and cook on a low flame till dry. 

                                 Add 1 & 1/2 cups water. Simmer till done.

                         Add cooked dal & bring to a boil. Cover & simmer for 1-2 minutes.

                                  Switch off the flame & add the kasuri methi and ghee. 

                                 Serve, garnished with coriander leaves and sliced onion.