Bhapa Chingri - Steamed prawns with mustard and green chili

Ingredients:

Tiger Prawns (Chingri Maach): ½ kg, cleaned and deveined

2 tsp brown mustard(Sarse) seeds

1 tbsp Water

1/4 cup tbsp finely chopped onion

2 green chili(Kacha Lanka) , finely chopped

1/4 tsp Turmeric powder

1/2 tsp red chili powder

Mustard oil (Sarser tel): 3 tablespoon

1/2 cup and an additional

1/4 tsp salt (as per test)

How to make :

Rub the Prawns with the 1/4 cup of salt and set aside for 5-10 minutes.

Gently wash away the salt over cold water and pat dry

Coarsely ground the mustard seeds and transfer to a stainless steel bowl

Add a tablespoon of water and mix thoroughly with the onion, green chili, turmeric, salt, chili powder and oil.

Cover the bowl and set the seasoned Prawns aside for 10 minutes.

In a large pan (which can hold the stainless bowl better to use a steel tiffin box) put enough water so that it will come 1/3 up the way of the bowl and bring to boil

Put the bowl in the pan and steam covered for about 10 minutes or until the prawns is translucent.

Stir the prawns once half way through

Take it out and serve with hot white rice

Dal Puri Recipe

Ingredients:

2 cups Bengal Gram (Chana Dal/Cholar Dal)

1/2 tsp Turmeric Powder

4 cups Flour

Ghee or Oil (for frying)

Salt (to taste)

2 tsp roasted Cumin Powder

How to make :

Boil dal along with turmeric and salt, until tender. Drain and making a thick paste.

Add cumin powder and salt  with paste and mix it.

Combine flour with water to knead smooth and tight dough.

Divide into small balls and make a deep hole in each ball.

Fill a spoon of mix dal in each ball and seal tightly.

Roll-out the balls into circles.

Heat oil or ghee in a deep frying pan and fry 2-3 puris at a time, until golden brown on both sides, on medium-high heat.

Serve hot with any curry or chutney.