Malai spinach is basically a North Indian cuisine. It is delicious and served as a vegetable side dish with rice, toast.It can be used as a filling in Dosas.

Ingredients:-


  • Red Chilly powder                                       1 pinch.
  • Coriander powder                                         1/2 spoon.
  • Black pepper powder                                    1/4 t spoon.
  • Nutmeg Powder                                            1 pinch.
  • Turmeric powder                                           1/4 t spoon.
  • Hot Spices                                                     1 t spoon.
  • Clarified butter                                              3 Spoon.
  • Butter                                                             4 Spoon.
  • Asafoetida                                                     1 pinch.
  • Fresh Spinach                                                1 kg.
  • Salt                                                                 1 t spoon.
  • Fresh milk cream/Malai                                 1/2 Cup.   

How to make Malai Spinach :-

1. wash the Spinach leaves well,drain the water and chop finely.

2.Make a paste mixing the red chilly powder,Coriander powder,black pepper powder,nutmeg powder,turmeric powder and hot spices with water in a pot.

3.Put a pan on a oven. Heat clarified butter on medium flame add asafoetida. After few seconds add the paste of spices.Cook for 2 minutes.

4.add the washed and finely chopped spinach.Sprinkle salt to taste.Cover the pan with lid and cook for 6 to 8 minutes.Now replace the cover and cook with occasional stir without lid to dry away the water.

5. Once the majority the water has been vaporized off, add the fresh milk cream/malai.

6.Stir it till the malai spinach is moist but not watery.

Now the malai Spinach is ready to serve with steaming plain rice.
ROYAL PARWAL

I personally feel that Parwal is highly underrated vegetable.But it is so versatile that it can be used in many recipes.One of them is ROYAL PARWAL, a traditional Bengali dish. The" royal " tag is attached to it because of the richness in its stuff.




INGREDIENTS:-

Parwal .............................................  500 grams.

Gram Pulse......................................   250 grams.
Coconut graded ...............................  1 pice.
Hot Spices.......................................   1 tea spoon.
Sugar................................................  2 tea spoon.
Salt to taste
Clarified butter.................................  as required.
Turmeric Powder..............................  1 tea spoon.
Cumin Paste ....................................   2 tea spoon.
Ginger Paste.....................................   2 tea spoon.
fried and crushed cumin seeds.........   1 tea spoon


HOW TO MAKE ROYAL PARWAL


  • Slightly scrap the outer part of Parwal and take out the grains from inside of the Parwals. Now mix parwal with salt,sugar and turmeric powder so that a thin layer of the mixture coats over the Parwal. 
  • Now take a Pan and add clarified butter.When it is sufficiently hot, slide parwals into clarified butter and fry them until slightly brown in color.  
  •  Keep Gram Pulses in water for about 3 to 4 hours and then make paste of it.
  • Now take another Pan and add clarified butter.When it is sufficiently hot, add ginger paste, chilly powder,cumin paste into the clarified butter.Cook for 3 to 4 minutes on medium flame.
  • Now add to it graded coconut and paste of Gram pulse and stir them very well until the mixture leaves oil.
  • Sprinkle fried cumin dust over the entire mixture. 
  • Now remove the pan from flame and put them aside.
  • Use the mixture as stuff and place them inside the fried Parwals. Now your Royal Parwal is ready to serve.It can be used as a delicious vegetarian dish.




BHAPA PRAWN (CHINGRI) 


Prawn (chingri) Bhapa is an authentic Bengali recipe and had been cooked in every house since long.It is enjoyed best with warm plain rice.


INGREDIENTS:-
  • Around 500 grams medium size prawn cleaned and divined.If you like you can use lobster but always avoid small size prawn.
  • Paste of chilly and white mustard seed around 6 table spoon.
  • Poppy seeds 2 table spoon
  • green chili 12 pieces
  • Turmeric powder 2 t spoon
  • 1/2 coconut paste
  • Mustard oil 100 gram.
  • salt and sugar to taste.



HOW TO MAKE BHAPA PRAWN (CHINGRI) 


  • Cut back of the prawn with a knife and take out the dorsal vein completely. It is main cause of food poisoning.wash the prawn properly and dip it in salted water for around 5 to 6 minute
  • .Make a paste mixing mustard oil, coconut paste,mustard paste salt , sugar, turmeric powder.
  • Now take out the prawn from salted water and dry it to remove excess water. 
  •  Dip it into the previously prepared mixture and marinate them for 15 minutes.
  • Take them out of the mixture and place them(prawn) one by one on a banana leaf.
  • Sprinkle some chopped chilly on the prawns.
  • Take another banana leaf to cover them completely.
  • Wrap the entire package carefully with a rope and cooked for around 8 to 10 minutes on medium heat in a pressure cooker.
  •  Now your Prawn(Chingri) Bhapa is good to go!! Take it out and serve it with warm plain rice and ENJOY. 

Chicken Jhalfry

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