An eternal favourite of Bengalis around the world, this festive staple comprises of prawns delicately steam cooked in a mustard-coconut gravy. It is a traditional Bong delicacy. I gave my own twist by adding garlic cloves and coriander roots. Mustard oil is used for an authentic flavour. It is a simple and a yummy recipe which can be made in a jiffy.
I always opt for this simple dish whenever I need something quick as prawns being my favourite. In this recipe, there is no marination required. It is just steamed to perfection and is best relished with hot steamed rice. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way.
- 200 gms. prawns, cleaned
- 1-2 tsp. mustard seeds, soaked for 30 minutes
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1-2 tbsp. fresh grated coconut
- 2 garlic cloves, opt
- 1 tsp. yoghurt
- handful of coriander roots, chopped
Grind the chilies, mustard, garlic and coriander roots to a smooth paste. In a bowl, mix the paste along with rest of the ingredients.
Transfer to a steel container with a lid and steam cook for 12-15 minutes. Serve with hot steamed rice.
Sandesh is a very popular Bengali sweet that is made out of homemade chenna or paneer. Here is a quick method - the steamed version made out of Amul Paneer. It cuts down a lot of your precious time. The flavour I gave is that of strawberry jam. So do try this amazingly yummy dessert by checking out the step by step pictorial recipe to prepare it.
- 400 gms. Amul Paneer Cubes
- 6-7 tbsp. powdered sugar or to taste
- 3 tbsp. strawberry jam
- 1/2 tsp. ghee to grease
- few almonds and extra jam for garnishing
Blend the paneer in a mixi till smooth. Add sugar and jam and mix well till there are no lumps.
Transfer to a greased steel container / tiffin box with a lid (you can cover with a aluminum foil too). Steam for 12-15 minutes (5 minutes on high and the remaining on low flame).
When cool, refrigerate. Cut them into slices and top them up with more jam and almonds. Serve chilled.
Mix together paneer, sugar & jam.
Transfer to a greased plate.
Steam for 12-15 minutes.
Garnish with jam & almonds. Serve chilled.
Sandesh is a very popular Bengali sweet which is prepared from homemade chenna / paneer made out of fresh full cream milk. How about a quicker method? This is the steamed version and I prepared it out of 'Amul Paneer'. It cuts down a lot of your precious time.
I usually prepare this sweet when I want something typically Bengali as I miss Kolkata Sondesh. Those were the days when I used to savour it quite often during my stay in the city. Sweet memories. So check out the step by step pictorial recipe to prepare it.
- 200 gms. Amul Paneer
- 4 tbsp. brown sugar, powdered
- 1/4 tsp. cardamom powder
- 1 & 1/2 tsp. rose water
- 1 tsp. chopped pista to garnish
- 1/2 tsp. ghee to grease
Blend the paneer till smooth. Add the sugar, cardamom powder and rose water. Mix well and transfer to a greased container / steel tiffin box with a lid.
In the absence of a tiffin box close the container in which it is being steamed with an aluminum foil.
Place the tiffin box in a pressure cooker which has some water in the bottom. Close the lid of the cooker and do not place the vent. It can also be steamed in a pan with a lid or in a steamer. The choice is yours.
Steam for 15 minutes (5 minutes on high and the remaining on low flame). When it cools down, cut into desired shapes and garnish with chopped pista. Chill to serve.
Blend paneer till smooth.
Add sugar, cardamom powder & rose water. Mix well.
Transfer to a greased steel container box with a lid & steam for 15 min.
The steamed sandesh.
Cut into desired shapes & serve, garnished with chopped pistachios.
This is a classic Gujarati evening snack to be relished with tea / coffee. It can also be served as a light breakfast along with green chutney. I made a twist to the usual Dhokla recipe by adding some chopped mint leaves and almond powder to enhance the flavour. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.
- 1/2 cup sooji / semolina
- 2 tbsp. yoghurt
- 1 tbsp. almond powder (opt)
- 1/2 cup mint leaves, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1" ginger, grated
- 1 green chilies, chopped finely
- pinch of asafoetida
- 1/2 tsp. roasted cumin powder
- 1 tbsp. oil
- 1 tsp. eno fruit salt
Tempering-
- 1 tbsp. oil
- 1 tsp. sesame seeds
- 1/2 tsp. mustard seeds
- 1/2 tsp. chili flakes
- coriander leaves to garnish
In a bowl, mix together all the above mentioned ingredients (from sooji - 1 tbsp. oil) with required quantity of water into a smooth batter of pouring consistency.
Keep aside for 30 minutes. Just before steaming, add the eno salt and mix well. Transfer the contents to a greased container and steam for 15-17 minutes. When cool, cut into pieces of desired shapes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, switch off the gas and add the sesame seeds and chili flakes.
Stir and add 2 tbsp. water. Pour this tempering over the dhoklas and serve.
This is a traditional Bengali delicacy where prawns are steam cooked in a mustard-coconut gravy. Mustard oil is used for an authentic taste and flavour. It is a simple and a delicious recipe which can be made in no time.
I opt for this simple recipe when I need something in a ziffy as prawns being my favourite. There is no cooking involved and no marination required. Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way too. It is best relished with plain steamed rice.
- 5-6 large prawns
- 1 tbsp. mustard seeds, soaked for 30 minutes
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1 tbsp. fresh coconut, grated
- 1 tsp. yoghurt
- 1 tbsp. coriander leaves, chopped
Grind the mustard, chilies, turmeric powder and coconut to a smooth paste. In a bowl, mix the paste along with the prawns, mustard oil, salt, yoghurt and coriander leaves.
Transfer it to a steel container with a lid. Pour some water in the pressure cook and place the closed steel container over it.
Steam for 10-15 minutes (5 minutes on high flame and the remaining on low flame). Serve on a bed of hot steamed rice.
Mix ground mustard paste with prawns, mustard oil, salt, yoghurt & coriander leaves.
Steam for 10-15 minutes. Serve on a bed of hot steamed rice.
My all time favorite and a great comfort food, especially during weekend lunch, is this traditional Bengali delicacy where Hilsa fish is steam cooked in a tangy mustard sauce. Mustard oil is used for an authentic taste and flavour. It is best enjoyed with hot steamed rice. It is a simple and a delicious recipe where prawns too can be substituted.
- 3-4 pieces of Hilsa (a river water fish)
- 1 tbsp. mustard seeds / kasundi (mustard sauce)
- 1 tsp. yoghurt
- 1 tbsp. fresh coconut, grated
- 1-2 green chilies
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. mustard oil
- 1 tsp. coriander leaves, chopped
Grind the mustard seeds along with the green chilies and turmeric powder to a smooth paste. Keep aside.
Now mix the fish with all the above mentioned ingredients. Put this mix into a closed steel container with a lid.
Pour little water at the bottom of a pressure cooker. Place the steel container in it and close the pressure cooker without the vent.
Steam for 10 minutes on high flame and then for 5 minutes on low flame. Serve on a bed of hot steamed rice.
