Wednesday, 5 September 2012

Prawn Curry Recipe:

Prawns or in bengali the "Chingri" is the most tempting word for all the food lovers...I have never seen a person who doesn't love prawns unless that person is allergic to it....well,in my house,it's a most favorite item and my husband and even my three years old daughter are just addicted to it....she cant eat spicy food and that's why I always add very little chilli powder,very small quantity of all the spices and always try to make it very tasty yet...

This prawn curry preparation ,I have learned from my maa.and sharing her recipe only....Here i want to mention one thing that Maa cooks her super tasty and super delicious recipe with mustard oil most of the time and so I do the same...


  1. Medium to large size prawns:500gm
  2. Potatoes:2-3 medium(cut in medium blocks)
  3. Onion :2(make a paste)
  4. Ginger paste:2 tsp
  5. Garlic paste:1/4 to 1/2 tsp(this one I added but maa doesnt like to add garlic paste for any preparation other than chicken or mutton).
  6. Tomato:1 (chopped)
  7. Turmeric Powder
  8. chilli powder:a pinch(you can add it as much as you want)
  9. Salt,as per taste
  10. sugar:1/2 tsp
  11. Garam masala powder.
  12. Oil for cooking
  13. Water:2 cups
  14. yoghurt:1 tbsp


At frist clean your prawns and marinate with salt and little turmeric powder for few minutes and make the prawns little fry and keem them aside.

  1. At first cut your potatoes in medium blocks and fry them with little oil and turmeric powder in a kadai until they become golden.Keep them aside.
  2. Now add 2-3 table spoon of mustard oil in your pan and let it be hot .
  3. Now add the garic paste and make it little fry until brown.
  4. Now add sugar and fry it till brown.
  5. Add the oion paste,ginger paste,chopped tomato.
  6. Stir it for few minutes,Add yoghurt and mix well and add the potatoes.
  7. Add salt,turmeric powder,red chilli powder(u can use kashmiri mirch also)
  8. Mix up all the spices and cook it for few minutes until all the spice mixture starts releasing oil.
  9. Once oil starts releasing add the the water and wait for few minutes until the potatoes become tender and soft and boiled.
  10. Now add the previouly fried prawns and cook for sometime until all prawns are well cooked.
  11. Add the garam masala powder,
  12. Turn off the gas and serve your Pran curry with steamed rice....

{#smileys123.tonqueout}Enjoy Your Food{#smileys123.tonqueout}


Egg Chicken Roll is one of the most famous street food in Bengal. Be it a town ,semi town,city or even a village you will find at least one roll center in every nook and corner of it. I just want to inform my Non Bengali blog readers that if you get any chance to visit Bengal ,don't forget to taste this awesome street food. 

When I was doing my masters ,there  was a famous roll center near our University gate. Almost everyday at the end of the classes we, all the students crowded there for the amazing egg chicken roll. Inspite of  that tremendous crowd we eagerly waited for this everyday and on our way to return back to the hostel not only we enjoyed that roll but also the whole time was just full of fun. Those vivid,sparking and endearing memories  refresh me again again. So, the name of the  egg chicken roll not only brings water in my mouth but also it  gives me the pleasure of remembering some beautiful memories of my student life......

But with time everything changes. Now neither  I could  go back to my student like nor I could buy the chicken roll from that fast food center near my university gate. Even I don't know whether the chicken roll center was still there or not. But making those at home atleast I can cherish my present life and recapitulate those sweet memories with my daughter and my husband. Moreover my daughter simply loves to eat this . Therefore very often I make this at home .It's very easy to  make,  filling and healthy for kids and adult people too.

Here goes the recipe:


  • Wheat Flour:2 Cup
  • Egg:8
  • Boneless Chicken :200gm ( 1/2 " Pieces)
  • Oil :2/3 tbsp + to shallow fry.
  • Onion: 2 medium ( Chopped)
  • Ginger Paste:2 tsp.
  • Garlic Paste:2 tsp.
  • Coriander Powder:2 tsp.
  • Black Pepper Powder: 1 tsp,
  • Turmeric Powder:1/2 tsp.
  • Red Chili Powder:1/2 tsp.
  • Garam Masala Powder:1/2 tsp.
  • Tomato :2 (chopped)
  • Salt:As per taste:
  • Sugar: 1/4 th tsp.
  • Lemon Juice:2 tbsp.
  • Kasundi(Pungent Mustard Sauce)
  • Onion: 2 Medium ( Very thin slice):
  • Green Chili : 2 (chopped, optional)
  • Chili Vinegar:2 tsp.
  • Water.



  • At first mix the wheat flour with little salt, 1 tsp of white oil .Then gradually add water and make a soft yet firm dough. Cover it and set aside.
  • Mix  the chicken pieces  with vinegar, 1 tbsp of oil,ginger garlic paste, chopped onion, tomato,salt,sugar, coriander powder, red chili powder, garam masala powder and lemon juice. Marinate it for 30 mins to 1 hour.
  • Beat the eggs in a small bowl with salt.
  • Now add oil in a pan and fry the chicken pieces until they become tender and soft and oil tends to release from sides. If required you may sprinkle little water too.
  • But cook until it becomes dry . Turn off the flame and keep the chicken pieces separately.
  • Now divide the wheat flour dough into eight equal balls. From 1 cup of flour you will get 4 pieces of equal sized balls.

  • Now roll out  each of the  ball into a roundi roti. Apply some flour powder to make it quickly.
  • Then in a flat tawa or pan  roast the roti, one at a time slightly.Keep them aside.
  • Now heat the same tawa again and sprinkle some oil on it and add 1/4 th of beaten egg on it.
  • Immediately swirl the egg to form a roti size omelette. Before the egg sets, place a roti on the egg and press it gently.this will help the roti to stick to the omelette.  Flip the roti when the egg is done and cook for 2-3 minutes. you can add little more oil at this time to make roti fried or roasted .
  • Remove the roti from the flame and place it on a sheet or thick tissue paper. Stuff it with the previously cooked chicken pieces.Add the sliced onions, green chilies,salt ,1/2 tsp of kasundi on the egg side of the roti. You may add tomato sauce, chili sauce, few drops of lemon jiuce or whatever you want. Here I want to mention that we don't like tomato sauce or chili sauce with it. So I just add kasundi and lime juice.
  • Now roll the roti, along with the paper over it, and give it  a cylindrical shape.Cover the bottom of the stuffed roti with the paper also.
  • Now it is ready to be served.For stuffing you can use left over chicken curry also instead of freshly prepared fried chicken.


                                                                                 Enjoy Your Food....!


Kerala Style Masala Prawn.....

"Masala Prawn"....!!!!! I am quite sure that  the name brings water in  the mouth of all the prawn lovers....actually few days ago,I was thinkng hard what to prepare for dinner which would be very simple and tasty...then one of my friend posted a photo in her  facebook album "masala chingri".I was inspired by that and prepared it in my own way,which is best when served with dal and steamed rice.Though I followed the basic recipe of Kerala,but they prepare it using coconut oil and  small coconut pieces.But I didnt use any of them and prepared in a very simple way.......

Here is the recipe:

  1. Prawns – 250 gms, peeled
  2. Ginger & garlic – 1 tbsp each, (paste)
  3. Chili powder – 1/2 – 1 tbsp
    Turmeric powder – 1/2 tsp
    Garam masala – 1/2 – 1 tsp (optional)
  4. Onions – 2, sliced finely(or make a paste)
  5. Salt,sugar
    Curry leaves
  6. Lime juice:2 tbsp(yoghurt can also be used)
  7. Mustard oil;3-4tbsp


1.Clean and wash the prawns very well.
2. Marinate  them with turmeric powder,salt,lime juice or yoghurt,little chilli powder and 1 tbsp mustard oil for 20-30 minutes.
3.Now add oil in a kadai and add the chopped onion,fry it until the onions become translusent.
4.Then add the curry leaves and the ginger garlic paste.,cook them for a while.   
5.Now add salt and chilli powder ,pinch of sugar.
6.Cook it for few minutes and now add the marinated prawns.
7.Mix it very well with all the masala.
8.Here I want to mention one thing that I didnt fry the prawns previously.The marination for a long period of time helped me to cook the prawns very well .
9.When the oil starts appearing add 3-4 table spoon of water(u can sprinkle some more water if u need)
10.Cook it till the water is dried and prawns become very soft and well coated with masala. I like the prawns to be roasted well, so I keep it for around 10-12minutes on low flame, by stirring it in between.
11.Then Sprinkle little garam masala on it and garnish it with coriander leaves and serve.

                                                    Enjoy Your Food....!!!!!!