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Wednesday 11 July 2012

Chingri@Chilka



Chilka is a large, shallow, brackish, estuarine lake located at the mouth of the Daya river where it pours it's water into the Bay of Bengal on the eastern sea board of India. Located to the south of the holy city of Puri, the aboard of Lord Jagannath, Chilka is a fascinating ecosystem that is the home to Irawaddy Dolphins, migratory birds and -what is of current interest to us -a world of seafood in the shape of prawns, lobsters and crabs.

After paying the obligatory obisance to the Lord at Puri many gastronomically inclined pilgrims very often make an additional pilgrimage to Chilka to delight in and savour the enormous variety of seafood that is available at small shack like food joint that dot the shores of the lake and the estuarine sand bars.


There are two types of food joints.. the first type located on the shore serve truly gigantic crabs and lobsters cooked in authentic Odhisa style and served hot with rice but the more adventurous tourists might consider taking a ride for going to the extreme edge where the river finally meets the sea and look for the freshly landed catch of not just prawns but also many other types of fish like pomfret, sardin etc. that are dressed and cooked under the open skies and in tiny charcoal fired ovens on the shore.


If you delight in seafood then this is where you must be.



Recipe of Chingri @ Chilka as it was cooked instantly  by one of the shack owners on the shore is as follows:

  • Heat mustard oil in a wok on high heat 
  • Add finely chopped onion, tomato and green chillies into it.
  • Then add thoroughly cleaned and washed Chingri ( Shrimps) into the mixture.
  • Add salt and stir fry together till no water is left in the wok.
  • Serve hot with chilled beer .

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Tuesday 10 July 2012

"অমরখন্ড" ... Eggless Mango Souffle



Being impressed by PARAMA Magazine's ( 15th june, 2012) recipe in Ahare-Bahare I tried AMARKHANDA ("অমরখন্ড" ), a unique and easy to make sweet dish made from Mango. No artificial flavour or colour is added into it!

Thanks to  Parama for publishing such an wonderful sweet dish.
I have little bit modified the ingredients. PARAMA used  cardamom powder but I do prefer to have it as a mango flavoured one.







Ingredients:

  •  Fresh hung curd : 2 cups
  •  Ripe Mango : 2 Medium sized ( washed and cut into pieces)
  • Sugar : 50 gms
  • Dry fruits ( almonds, walnut, pistachio ): 20 gms, chopped
  • Khoya : 25 gms

Procedure:

  • Put the mango cubes, khoya and sugar into the blender and make a smooth pulp.
  • Take a wide serving glass bowl and put the hung curd into it.
  • Gradually mix the mango pulp into the curd with frequent stirring!
  • Sprinkle the chopped dry fruits and refrigerate for at least 2 hours.
  • Serve cold as a mouth watering desert.


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Thursday 5 July 2012

Healthy Chicken Cylinders!

Ingredients: 

  • Boneless Chicken ( cut into small pieces, marinated with salt, pepper and a little soya sauce))
  • Finely Chopped Carrot, Capsicum, Cabbage
  • Finely Chopped Onion, Garlic and Green Chillies
  • Vinegar & Soya Sauce
  • Black Pepper Powder
  • Salt
  • Flour
  • Milk
  • Egg
  • Refined Oil

 Procedure: 

Heat a little refined oil in a wok and add onion, garlic and carrot along with salt. Add the marinated chicken and stir fry  for a few minutes. Add the cabbage and green chillies. Add sugar and sprinkle a little vinegar. Make sure that no extra water is left after stir frying. Finally add the finely chopped capsicum and allow the mixture to get cooled.



Meanwhile  take a bowl and mix 1 cup flour, one egg and 1 cup milk. Add a pinch of salt and mix well till it becomes smooth.


Now for the pancake, heat a non stick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the chicken filling inside the pan cake and roll it like a "Patisapta".

Serve hot with tomato ketchup ! Yummy  and Healthy  Chicken Cylinders are ready!


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