Instagram Craze and Grilled Ajwaini Prawns

GRILLED AJWAINI PRAWNS

Hiii

INSTAGRAM CRAZE

Its been a crazy last few days...Our employee who helps out with our orders for our e-commerce website decided to go on a long leave, so you can obviously imagine the chaos..Amidst all of that I suddenly got crazy about INSTAGRAM..yes I know the rest of the world has been doing it for years now and I have just started.. So to put it all together I am either working or I am instagramming (I don't think this word even exists lol)..

And obviously there is absolutely no time to cook, still I cannot just cannot have something not favourable on my palate even on those days!! Since I was craving for some prawns the other day N got me some. Since He is allergic to sea-food I had to think of an alternative food also along with the prawns.

So I decided to make something which is SUPER FAST and SUPER EASY and the same ingredients can be used for making Paneer. So here it is



GRILLED AJWAINI PRAWNS (or PANEER)

Prawns

Makes : 20 Medium sized prawns (without the head)

Ingredients

20 Medium sized prawns ( De-veined and head removed)
Salt
Hung Curd - 3 tablespoons
Ajwain (Carom Seeds) - 1.5 tablespoons
Red Chilli Powder - 1/2 teaspoon
Garam Masala Powder - 1/2 teaspoon
Black Pepper Powder - 1 teaspoon
Chat Masala Powder - 1 teaspoon
Juice of 1 whole Lemon
Mustard Oil - 2 teaspoons
Refined Oil - 1 tablespoon

Ingredients

Procedure:

Marinated Prawns

1. Marinate the Prawns with Salt for around half an hour


2. In a separate bowl take all the other ingredients (except the Refined Oil) and Mix very well


3. Spread over the prawns and mix with hand so that all the prawns are properly covered with the marinade.

Lightly Fry the Prawns

4. Keep Aside for second marination for about 1 hour


5. Heat the refined Oil on a non-stick tawa and grill/fry the prawns lightly on both sides.


6. Don't overdo the prawns or they will turn hard (around 1-2 mins each side till its golden in color)


7. Serve Hot with ketchup or chutney

Grilled Ajwaini Prawns .. Served Hot

NOTE: Procedure is exactly same for Paneer
Thanks for taking out time to read!! Ciao!

Every Bengali's First Love CHINGRI PHISH!!

Hi..
Have you ever randomly asked any Bengali walking on the road in any part of the world how they feel about Chingri aka Prawns? if not, do so the next time, and you'll always get the same reaction..Their eyes will immediately light up and by the smile on their faces you'll know you have asked them about their first love.. Yes that it what the Chingri Maach means to each one of us..
Well I am no different...Even as a kid, the very smell of Prawns being sautéed in Maa's kitchen used to drag me home..
Though I have very minimal knowledge about the various types of Prawns I enjoy the medium sized ones the most..
This is a Bengali recipe and has been picked up from a Kakima (Aunt) in Kolkata/Calcutta.. "SHORSHE CHINGRI BHAPAA / PRAWNS STEAMED IN MUSTARD PASTE"..(Even those who are quite particular about eating healthy (unlike me) can easily try this one)

Note: For the ones who are allergic to sea-food (like the husband in my case) or who are strictly vegetarians can try this out with "Paneer/Cottage Cheese" instead of Prawns

SHORSHE CHINGRI BHAPAA / PRAWNS STEAMED IN MUSTARD PASTE

Makes: 12 medium sized Prawns

Ingredients:

Medium-sized Prawns - 12 pieces
Mustard Seeds (Yellow+Black) - 3 tablespoons
Poppy Seeds - 3 tablespoons
Yogurt/Dahi- 1/2 cup
Green Chillis - 5-6 pieces
Turmeric Powder/Haldi -  (1+1/2) teaspoons
Salt to taste
Sugar- 1 teaspoon
Freshly Grated Coconut- 1/2 cup
Mustard Oil - 3-4 teaspoons

Preparation

Procedure

1. Wash and De-vein the Prawns and Marinate them with Salt and Haldi for about an hour.
2. Soak the Mustard Seeds and the Poppy Seeds in lukewarm water for around 20minutes
3. Make a paste of the Mustard Seeds + Poppy Seeds + Green Chillis (2) and Keep aside.

Before Steaming

4. Beat together the Curd, 1/2teaspoon Haldi , a little Salt and the Sugar. (Remember you have already put salt in the prawns during marination)
5. Choose a metal container which fits well in your pressure cooker
6. Mix the Beaten Yogurt and the Poppy-Mustard Paste to the Marinated Prawns.
7. Pour the entire mixture along with the prawns inside the metal container.
8. Spread the grated Coconut on top.

9. Add around 3-4 teaspoonful of Mustard Oil on top
10. Garnish with split Green Chillies (4-5)
11. Add around 1.5 cups of Water in the pressure cooker
12. Place the container carefully and close the cooker

Post Steaming

13. Steam till the whistle blows once. (Prawns cooking time is very less, if you over cook them they tend to get tough)

14. Take the container out and give the contents a good stir before serving.
15. Serve Hot (Goes best with Steamed Rice)

Serve Hot - Shorshe Chingri Bhapaa

 All the Prawn Lovers Do try this one at home and Send me your feedback!!!
Thanks for reading..