Shukto is a traditional Bengali dish served as the first item in a main meal with an emphasis to the Bitterness, made with Bitter gourd and loads of other vegetables, like eggplant, raw banana, ridge gourd, radish, string beans, Potato, etc
And above all the best part of such experience was that it had stirred up my memories from its sleepy recess and sent me two decades back, when I had something similar and divine
♡In addition to the above, You may use a drop or two of lemon juice to marinate the prawns. (Like mentioned above,a drop or two of lemon juice can be added to marinade too
Bengali New Year is celebrated across many countries, however since most of the Bengalis live in India and Bangladesh the majority of the celebration happens there
Patol Chingri is very common and simple preparation in any Bengali household. 'Chingri' is the Bengali word for Prawns, most popular seafood among native West Bengalis
Musur dal / Masoor dal / Red lentilsLau / Lauki / Bottle gourd - peeled and cut into small cubesPaanch phoron ( a mix of mustard + fennel + fenugreek + cumin + nigella seeds )Mustard oil - to temperHaldi / Turmeric powderSliced onionsWhole dry red chilliesSalt to tasteWater to cook
Lau or lauki or dudhi or bottle gourd 1 medium size (make sure it must be fresh). Prawn medium size 10 cleaned and washed. 1>Peel the bottle gourd and chop it finely. 2>Marinate prwans with salt & turmeric. 3>Heat oil in a pan and lightly fry the prawnsand take them out and put in a bowl. 4>In the same oil add bay leaf, green chili, cumin seeds and fry for a while. 5>Now add the chopped bottle gourd, turmeric & salt and cover it with a lid and simmer the stove. 6>After 20 min open the lid and check if the bottle gourd is cooked or not. 7>If It is cooked add chopped tomatoes, fried prawns & sugar and higher the flame and stir fry it. 8>When all the juice which came out from bottle gourd is evaporated off the stove and serve the lauchingriwith steamed rice
For this recipe I used italian trumpet gourds because, being very sweet, delicate andwith a creamy, almost avocado-like texture, they work really well with the prawns in this dish
Top the noodles with four wontons each, the beef slices, Chinese leaves and spring onions. To make a good stock, cover the bones with cold water in a big stock pot
Place prawns in bowl and sprinkle with pepper mixture to coat. Season to taste with salt and pepper. For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves
Throughout all the recipe testing, photo shoots, baking successes and failures, and trying to start a baking business, I'm still just having fun with all of it, and keeping up this space for the love of what I'm doing
Dumplings is one of those simple yet delicious Chinese creations, made out of meat, seafood or sweets covered in thin dough made out of flour cooked by boiling, steaming or frying
People with high cholesterol beware, reading this alone might worsen your condition. Let’s start by saying that this might be the most sinful dishes Philippines have to offer traditional ones will have a very high fat content compared to multiple serving of triple decker baconators, now you might wonder why
Now cover the pan with a lid and simmer till rice is cookedand all the water get absorbed. A very popular and delicious rice preparation with saffron,nuts and a hint of sugar- From the land of Bengal
We had ours with guacamole sour cream and wraps. We usually make merguez lamb which is so delicious, tasty and juicy but I thought I would mix it up as I saw a similar recipe to this on a cooking show
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