Prawns Golden Fry

                                                                      

Prawns Golden Fry

Prawns Golden Fry- A very delicious dish made with prawns marinated in a tasty battered paste and deep fried until golden in colour. Served with red chilli sauce. This is another quick and easy snack for the lazy evening or you also serve as an excellent side dish.

Ingredients:

500 grm prawns
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chili Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of cup soda (or water)
20 grm butter melt
1/2 spoon black pepper powder
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

 

Method:

Wash, shell and devein prawns, leaving the tails on. Sprinkle with salt and mix well.

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Marinate the prawns with mix and refrigerate for two hours.

For the batter - mix the corn flour, black pepper powder, turmeric powder and salt in soda (or water) with constant stirring leaving no lumps - once done mix the eggs until smooth. Now add the 2 tsp butter melt and mix it again.

Heat pan / wok. Add 4 cups oil and reheat.  Now take out one prawn and holding the prawns by the tails, dip into the batter, then drop into hot oil. Fry until golden, turning once. Drain. Serve hot. Deep fry it oil till golden brown. Repeat for the fillets and Serve it hot.

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Vegetable Chop

Vegetable Chop

 Vegetable Chop a very tasty deep fried traditional bengali item. That can be served as an appetizer, snack or as part of a meal to go with rice and daal. Specially on a rainy day or in winter evening there's nothing better than having vegetable chop as an evening snack with hot tea.

    Vegetable Chop is nothing but a vegetarian version of cutlet. The filling is a combination of mashed potato and some winter vegetables like, carrot, beetroot, peas and ground nuts. At first vegetable itself is cooked with spices and then it’s dipped in flour thin batter mix and then in breadcrumbs and fried in vegetable oil.

  Ingredients:

• ½ tsp of cumin seeds,
• ½ tsp of fennel seeds,...
• 6 cloves,
• 3 green cardamoms,
• Small ½ inch cinnamon stick,
• 10 peppercorns,
• 2-3 dry red chili,
• 1-2 dry bay leaf
• 2 medium sized beetroot, finely grated,
• 2 medium sized carrots, finely grated,
• 2 small potatoes, boiled and mashed,
• 1 tsp of grated ginger,
• 2 green chilies, finely chopped,
• 2 tsp of peanuts,
• Salt to taste,
• Sugar to taste,

• 2 tsp of flour mixed in a little water,
• 5-6 tbsp of bread crumbs




Vegetable Chop

Methods:
 First, grind the roasted whole spices and keep it aside. In a kadai, take 1 tsp of oil and lightly fry the peanuts. Keep them aside and in the same oil, fry ginger and green chilies till you get a light aroma.Into this add the grated beetroot and carrot and sauté well. Now add the mashed potatoes, salt, sugar and ground roasted spice powder. Mix well.Cool the mixture and make medium size cutlet balls.In a separate bowl, take 2 tsp of flour and mix it with a little water to get a thin batter. It shouldn’t be too thick. Roll each ball into the batter and then roll them in bread crumbs.Deep fry the cutlets in hot oil until golden brown. 

 Serve them hot with onion rings, ketchup or with mustard sauce ‘kashundi’

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Echorer Chop (Jack fruit Cutlets)

Echorer Chop (Jack fruit Cutlets)

                                                                              
 Chops or  fritters are one of the most famous snacks for Bengalis in winter. Earlier chop was regularly served as starters in all Bengali occasions and ceremonies in winter & Enchor-r chop is one of the most popular snacks in summer.The reason for being seasonal is the availability of its key ingredients - Enchor (raw jack fruit).  Serve hot enchor chops with salad, kasundi (a Bengali style mustard sauce) and hot tea or coffee. The good thing is you can make the chops ready when you have time and keep them in refrigerator. Fry it just before eating.

 Ingredients

 

4 Cups Echore / Raw Jackfruits - Cut into small size cubes

4Medium size boiled potato...
2 Green chili chopped
2 tsp turmeric powder
1 tsp red chili powder
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam masala powder
1 Medium size chopped onion
3 tsp garlic clove
1 tsp chopped ginger
1 Garam Masala Powder
2 tbsp Maida
2 tbsp rosted ground nut (optional)
2 tbsp green peas (optional)
Salt to taste
Oil for frying

 

Method

 

Chop the jackfruit into really small pieces and steam them with turmeric powder and salt in a pressure cooker to soften them. Remove and drain off all water . Chop 1 large onion, ginger 1 inch piece and 2-3 green chilly's really fine and garlic clove . Boil 4 medium size potatoes and mash well with salt and 1 tbsp maida to make it smooth and bind properly.
Now heat 2 tbsp refined oil and fry the onions till it starts to colour ,then add the chopped ginger, garlic and green chilly and saute well. Add 1/2 tsp Turmeric, 1/4 tsp Garam Masala Powder, 1/2 tsp Red chily Powder, 1/2 tsp Coriander and Cumin Powder, Salt as per taste and 1/2 tsp sugar. Now saute well, sprinkle a dash of water if the spices are burning. Then add the jackfruit and stir fry well with the spices to mix all well and add the green peas and ground nut. When a nice smell begins to come and the mix browns and starts to leave the sides of the pan , remove and cool the mix.
Now take the whole mashed potato mix and divide it into equal size portions. Also divide the jackfruit mix into equal size portions. Take one portion of the potato mash in your hand and make a well in the middle and fill a portion of the jackfruit mix in the well. Close to seal , so that the jackfruit filling can not come out. Now shape like a chop/ oval shape. Give shape with hand to help you do use refined flour to dust your hands.
Now make chop of all the other portions.
In a bowl, Beat two Eggs. In a dish spread Breadcrumbs. Now dip the chops first in egg and then coat all over with bread crumbs. Dust off the excess bread crumbs.
Keep in the fridge for half an hour at least to set before frying.
Heat Refined Oil 2 cup in a wok and when its really hot, reduce the flame and slowly add the chops to fry them golden. Do not add too many at the same time. It will immedetely reduce the temperature of the oil and not fry well. Add in small batches and fry till golden and remove.
Serve hot with Sauce or Chaatni. Sprinkle a pinch of Chaat Masala.
Author : Manna Majumder

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Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Fry

Basa (Bhetki Maach) Parsley Pan Fry

Ingredients:

250 grm (4 pic) Basa or other white fish fillets ...
2 tablespoon lemon juice
1/3 teaspoon crushed black pepper
1 tablespoon olive oil
1/2 teaspoon garlic juice
1/2 teaspoon dried parsley
Salt to to taste
White pepper to taste

Method:

Marinate fish with lemon juice, salt, garlic juice, black pepper and dried parsley for an hour
In a non-stick pan, heat the olive oil.
On normal heat, carefully add in the basa pieces.
Lower the heat. Fry the fish on one side for 2-3 minutes
Gently flip the pieces over. Fry for another 2 mins and sprinkle white pepper for both side. The pieces should just start to brown.
The dish is ready. Serve hot with tomato salad. The fish will be soft & flaky!

If you dont like parsley, get creative with your herbs or some Italian seasoning.
Be sure to use regular olive oil. Extra virgin or virgin olive oil can burn if they are used to fry food at too high of a temperature. Vegetable or refined oil would be OK to use as well. See More

Bhetki Butter Fry

           

Bhetki Butter Fry

Ingredients

1/2 kg Bhetki Fillets cut in square pieces
200 - 250 gm of White sunflower or any Oil for Cooking

1 tbsp Ginger Paste
1 tbsp - Garlic Paste -.
1 Lime
1 tsp of Salt.
1 tsp of Green Chilly Paste.
6 tbsp of Corn Flour
2 Eggs
1/4 cup of Milk.
50 grm butter melt
1/2 spoon black pepper seed
1/4 tea-spoon baking powder (optional)
1 spoon turmeric powder

Method

Cut the fillets into rectangular pieces (medium size). Wash the fillets and pat it dry

Mix all the ingredients of marination (Ginger Paste, Garlic Paste, Lime juice, Salt & Green Chilly paste) in a bowl .

Rub the fish with the marination

Squeeze the lime juice in the marinated fillets and keep it for 4-5 hrs.

Heat the oil for frying in nonstick kadai and add two or three whole black pepper to flavor the oil

For the batter - mix the corn flour, turmeric powder and salt in milk with constant stirring leaving no lumps - once done mix the eggs until smooth . Now add the butter melt and mix it again. Now take out one fillet, and dip it in the egg corn flour batter.

Deep fry it oil till golden brown. Repeat for the fillets and  Serve it hot.

Egg- Devil

Egg- Devil

Recipe type: Starter
Number of serving: 6
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Difficulty: Very Easy

 Ingredients of Dimer Devil (Deviled Eggs recipe)
• 4 eggs (3 for cooking + 1 for dip)
• 1 big potato
• 3 medium onion
• Carrot (gajar, gajor) and Beet
• Ginger and garlic (or ginger garlic paste)
• Green chilies
• Jeera (Cumin)
• Garam Masala Powder
• Bread Crumbs
• Maida or Besan
Preparing Dimer Devil (Deviled Eggs recipe)
• Boil the Eggs and potato for 15 min. Cover the eggs with at least an inch of water.
• Meanwhile, cut onion, chilies and grate the carrot/beet
• Drain hot water, pour cold water (makes peeling off easier) and crack the egg shells
• Cut the boiled eggs length wise.
• Add peeled off potato and the vegetable mixture to the container. Add salt, pepper to taste. Mash them well.
• Heat a frying pan, put some cooking oil (any) and then the onion pieces. Heat till the color changes to brown. Add the mashed potato-vegetable mixture.
Next, need to stuff egg and fry
• Fill the egg halves with the mixture. Make it tightly fit since we need to fry this later.
• In a separate bowl, break an egg carefully and add a spoon of Maida/Besan. Add salt, ½ tsp mirchi powder to taste and blend it well.
• On a pan (I used a paper J), pour some bread crumbs.
• Heat a frying pan and add oil.
• Now do this in sequence – roll the stuffed egg half in egg besan, then in bread crumbs and then lower carefully on the heated oil. Fry well. Do this for each stuffed egg half.
• Your Dimer Devil (Deviled Eggs recipe) is complete.