Friday, March 22, 2013

BHAPA CHINGRI

INGREDIENTS:-

Prawns-12 large size(you can use frozen also)
Black mustard seeds-2 tsp
Yellow mustard seeds-2 tsp
Poppy seeds-2 tsp
Grated coconut-1/2 cup(you can use frozen also)
Green chili-3 for paste+4 slits
Mustard oil-2 tbsp
coconut milk-3 tbsp
Turmeric powder-1 tsp
Sugar-1/4 tsp
Salt to taste

METHOD:-

1-Soak mustard seeds,poppy seeds in little water about 30 minutes.
2-Shell,devein and wash the prawns and season the prawns with turmeric powder and salt,keep aside.
4-Make a smooth paste with mustard seeds,poppy seeds and 3 green chilies.Add little turmeric powder and mix well(for a nice golden colour).
5-In a container(use a container as per your cooking method with a tight fitting lid or wrap a foil) arrange all the prawns nicely.
6-First add mustard paste,then coconut milk,grated coconut and slits green chilies.
7-Sprinkle some sugar and add mustard oil,then close tightly with lid.

Some Cooking Methods-

BAKE: Arrange everything in an oven safe bowl and wrap  with a foil and bake 400 degree F for about 12-15 minutes.

STEAMER: Arrange everything in a container and wrap with a foil,steam about 18-20 minutes.

MICROWAVE: In a microwave safe container arrange everything together,Cover with a lid and cook for 5 minutes,remove it,mix properly and again cook for 4 minutes.

PRESSURE COOKER: Put one-inch of water in the pressure cooker,arrange everything in a tiffin box and place inside the cooker.Steam  until the first whistle.
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