When you have a fresh catch of Jumbo King prawns like this you cannot stop the cook inside you to get out and just adore these lovely big creatures.. I love Jumbo Prawns and the cook inside me cannot deny.
Today’s Dish would be Jumbo King Prawns in Coconut Milk with Light Sauce of Sautéed Onions and Indian Spices.
This Recipe is very simple and easy to cook and very healthy as it is not very spicy and really mild. Firstly the Jumbo King Prawns are cleaned and boiled in fresh Sea water and Butter. We should be very careful not to over cook prawns as they become very bland and rubbery when over cooked. Add some minimal spices to add some flavours to the Prawns.
In a Frying Pan chopped onions are Sautéed and the Indian Spice (Secret ) Paste is added and the beautiful base curry is prepared.
Now the Jumbo Prawns are carefully placed on this Base Curry and one cup of the stock of sea water is added and the frying pan is covered and the Prawns are lightly cooked.Then the creamy milk of cashew and coconut is added and the Prawns are further steamed and served Hot. It goes best with Steamed Basmati Rice with a dollop of Butter. Enjoy this very Light and Healthy dish with friends and family.. they are sure to ask for a second helping.
Eat Healthy, Eat More and Live Long and Enjoy the Mysteries of Life.
Clear soups are light, refreshing and soothing to the Taste buds. The thin milky clear is made with made of water and cream of milk with crisp fried long beans and chopped tomato to add an acidic touch to it.
The Prawns are sautéed quickly on a wok just to give them the reddish tint. The shells of the prawn are left behind in order to add more flavour to the Soup.The chopped long Beans and then lightly fried in high flame to give them a crisp texture.
A twisted is added by giving some crushed pepper and light spices to this light fried Beans and Prawns..and then a considerable amount of water is added with very finely chopped tomato. Boil it for quite some time..and take in the aroma of the prawns and light spices..Add some cream of milk and take off the Heat…and the Milky Prawn Clear Soup with Long Beans is ready to go.
The Milky Prawn Clear Soup with Long Beans can be served hot or cold..It goes best with Rice Dumplings also one can add rice noodles and make a Noodle Soup. This is a Chinese dish with a little Indian twist of Spice Play.
Indians, we love vegetarian dishes and we don’t deny it. Paneer Long Beans Jalfrezi with Soy and Cream Sauce is a twisted delicacy of Indian and Chinese Cuisine and definitely a healthy dish which can be prepared very easily.
Jalfrezi involves frying marinated pieces of meat, fish or vegetables in oil and spices to produce a dry, thick sauce but in this case you only need the Chopped Long Beans which are very healthy and often misunderstood. Also you need chopped Onions and Garlic and you need to stir fry them.. and not overcook it.
The Paneer cubes should be big enough in size so that while slow cooking them they should be able to absorb the vegetable juices.And some special Indian spices are added to give it the touch and taste of Traditional Indian dishes.And the slow cooking is continued till the Vegetables and Paneer Cubes become like a Dry Sauce.
And then you add the cream sauce to give it the texture of a thick gravy remember you should stir well and mix and fold everything in together nicely.And before you finish everything and turn off the heat add a spoon of Soy Sauce to give it the Chinese Twist.
The Paneer Long Beans Jalfrezi with the aroma of Indian Spices and the salty sour Chinese twist of Soy Sauce and slightly sweet Cream Sauce gives it a unique taste. Remember you need to add some love to the dish to really pull it off. Serve with Hot Steamed Lemon and Ghee flavoured Rice or you can also serve it with Rice Noodles or even with Indian Flat breads it tastes delicious (So my Mother says).
Being an Indian and a Bong, Eggplants (Brinjals) are an essential constituent of meals. As a kid I have always loved lightly fried eggplants which are a delicacy.
Achar or Pickles are also a very common condiment served with Indian Dishes and Thalis. So this Dish is a special creation with the fusion of these two important ingredients of the Indian Cuisine.
Fried Achari(Pickle) Eggplants with Aroma King Lemon Shredding is a twisted delicacy. Small slender eggplants are very lightly fried and more baked in a pan and before it is taken off from the oven a sprinkle of Pickle Juice or Achar is added and stirred lightly. I used salty pickled mangoes.
To finish the dish you need an Aroma King Lemon more commonly known as the Gondhoraj Lebu (in Bengali) which has a unique aroma and shred it over the plated fried eggplants. The juicy fried Eggplants with the slightly sour Pickle flavour topped with the Aroma King Lemon Shredding is a good explosion of flavours inside your mouth which is quite refreshing and a palate cleanser. And don’t forget to add the special ingredient that they call Love and Enjoy this light Dish.
Well once again after quite sometime I am working with chicken, The Universal favourite Meat. I like my chicken spicy and juicy and packed with Exotic flavours.
The Chicken is firstly slow cooked so that it becomes spicy and soaks in all the flavours with minimum oil. It is very essential that it is slow cooked and cooked deliciously. The chicken should be Tender and Juicy just the way you like it.
The Tangy Yoghurt Sauce needs to be separately prepared in a bowl with a few flavours which are raw and not cooked. You can add in some tangy spices to give it the sour touch. Or give some freshly chopped celery or coriander or tomatoes. Mix it well and let the yoghurt sauce stand for a quarter-hour or so. After it pour it on the spicy chicken and blend everything in together.
Then add some secret spices and sprinkle over some sweet love and you get the Spicy Chicken in Tangy Yogurt Sauce. Its spicy and tangy and healthy and cooked with very little oil. Enjoy it with Steamed Rice or Flat Breads or simply eat it and enjoy a burst of exotic spicy flavours of the tender juicy chicken with the tangy kick of yoghurt sauce.
The Rash Malai is a Bengali dessert which is a delicacy for not only the sweet-toothed Bengalis but also to people who have a great love for desserts.
It is actually sweetmeats (Rasgullas) in a reduction of Milk. The Milk is reduced to a thick creamy texture which is flavoured with Elaichi (Green Cardamom).
After a delicious main course meal an equally royal wat to end your meal would be with the Dessert Rash Malai. Best served when cooled. The sweetmeats melt in your mouth and the thick creamy milk compliments the taste buds equally.
A dessert which is simply good for the summers.You can garnish it with Kesar or chopped Cashew Nuts to make it even more tastier.
PS: If you have an extra sweet tooth , it’s not necessary that it has to be restricted only as a dessert.. you can have it anytime. 😉
Well I usually like experimenting with food and add new flavours to my cooking but this Sunday it was all about the classic way and I cooked the Indian chicken masala..
And here are the pics for a visual treat..
Trust me the pictures are quite realistic and yes they are as spicy and oily as they look.. well more spicy than it actually looks.. haha
Anyway it makes your taste buds go haywire with their powerful spicy taste and simply is a treat that you would not like to miss.. enjoy.. 😀
Yes it’s the 3rd of February and also the 24th Wedding Anniversary of my parents…and yes there were gifts and cakes..Choco-muffins..
And the Anniversary Feast lunch was prepared in their honour by me..
Here’s a picture of what was there in the menu..
There was the traditional Bengali dish.. The Vegetable Pualo made with stir fried vegetables and Basmati Rice entrapping the sweet aroma of ghee and garam masala (cardamom, cinnamon and cloves)..
And the traditional “Sorshe ILish” which is a preparation of Hilsa fish with Green Chillies and Mustard Paste Sauce..giving it the tinge of heat and strong aroma of mustard…
Then there was A Mutton Curry with Potatoes .. a spicy curry to complement the Vegetable Pulao..
The feast was indeed great and I was happy that my parents enjoyed it a lot..and we had all the happiness together..I wish my sister was also present to celebrate this happiness with us .. but well she couldn’t come due to some complications..and by that I mean her studies and University..
Anyway I was happy that the dishes were quite successful in bringing joy to my parents’ hearts through their taste buds..
There was also the Traditional Indian Raita.. which is a sweet and soury Curd Salad..and the Almond and Cashew nuts with tangy Black Grapes.. black grapes are very good anti-oxidants.. 😀
And Lastly ending the feast on a sweet note with the sweet dessert of Tomato Sweet Chutney with Cashew, Raisins and Arabian Dates..
I hope we celebrate more of these events in the future and have great meals..
Hope you also enjoyed this panaroma of colourful food delights.. 😀