Chilli Prawns
I was looking to make
something quick yet something different from the normal preparation (Prawns Masala) and then I came up with this.
Ingredients
300g Cleaned Prawns
1 Spoon Garlic Paste
1 Onion
4 Green Chillies
4 Spoon Dark Soya Sauce
2 Spoon Tomato Ketchup
2 Spoon Corn Flour
Salt to taste
Oil
Method
- Marinate the prawns with garlic paste and salt.
- Deep fry them in oil few at a time for a minute
- In same oil, add halved green chillies, onion and cook
them with constant stirring
- Add soya sauce, ketchup and again cook for couple of
minute
- Add prawns and stir for another minute
- Mix corn flour in two cups of water and add it to the
cooking prawns
- Cook for 3-4 minutes till gravy thickens and prawns
become tender
Notes
Well I didn't have spring onions to garnish otherwise I might have added it a
bit for garnishing.
Gurer Sandesh
On the eve of upcoming Saraswati puja I decided to give this a try especially with gur because Ajoy loves that version.. It came out really well and the best part was it was not the tedious process unlike Kalakand which he keeps demanding. So now if he asks for sweet and I am tired I have something quick yet brownie point winner for my help :)
Ingredients
1 Liter Milk
3/4 Cup Jaggery
2 Spoon Vinegar
1/4 Spoon Pistachio Powder
Method
- In a thick pan boil the milk
- Mix vinegar with 2 spoon of water and add it slowly to the boiling milk
- When the milk cudles completely, take it off the heat and strain it out
- Wash it under running cold water
- Put it in the muslin cloth and drain the water. Keep it aside for 5 minutes so that it drains out water completely
- In a plate knead the chena formed till its is soft and consistent in the texture.
- Mix in grated jaggery and transfer it to the thick pan
- Cook the mixture over medium heat till it leaves the sides and is able to hold together.
- Make the small balls and press them against the chenar moulds, and if you dont have them just shape them into balls
- Sprinkle the pistachio powder for garnishing
Notes
I used the Patali Gur since I had got it from Kolkatta when I had been there last month. But you can also try it with the normal Jaggery. I also feel that Patali Gur is more of the Date + Jaggery taste. So if I try with jaggery version I am going to try adding paste of Date or something like that. Will update when I try that though.
While separating whey from the milk make sure to remove it off it immediately when you see the clear green water separated from the chena. Extra cooking can make the mixture stiff.
Key to shaping the sandesh is that you shape them while its hot. As it starts cooling down it becomes difficult to shape them up. I warmed the mixture after it came to room temperature so that I can shape the remaining ones.
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