Thai Red Prawn Curry Using XXL Prawns from

When you love seafood, you also love thai cuisine and when you start loving thai food, you instinctively start loving seafood. Probably that’s the reason Thai Red Curry And Thai Green Curry with Prawns or Fish are one of the Worlds most loved food.  Its an excellent dish that leaves your taste buds tickling and best accompanied with steam rice.
That’s what I decided to make to do a taste test of a packet of XXL prawns I received from . Usually I don’t do product review unless I am really convinced . However, when the door bell rang and the delivery guy handed me this large packet of Frozen XXL Prawns, I was quite overwhelmed. The prawns are unbelievably large in size and you can see it very clearly from one side of packet. Now, let me tell you something about most frozen seafood. You might get trapped in their scheme of small, medium, large and XXL large Prawns. Most frozen packet are not transparent and you cant actually judge the size from outside. Even though you buy the Jumbo Tiger Prawn, when you open the packet and defrost it, you might end up disappointed.  

But not this time. I got exactly what i was promised. They were XL prawns, real large size prawns which didn’t reduce much in size even after cooking. The softness was still intact and the prawns were juicy and succulent when cooked in curry. 

I used ready to use Thai Red Curry Paste and Green Curry Paste which made my life even simpler . You can make your own paste at home too.

What You need:

Thai Red Curry Paste 2 tbsp
Coconut Thick Cream 1 cup
Prawns 250 grams
Basil Leaves 7 to 8
Oil 2 tsp
Fish Sauce 1 tsp
Sugar to taste
Salt to taste
Lime Juice 1 tbsp

Steps To Make:

Heat oil in a pan. Add red curry paste and cook for 2 minutes.
Add prawns and cook for another 3 to 4 minutes.
Add thick coconut milk, salt and sugar to taste. Add Basil leaves.
Add fish sauce and cook for 3 to 4 minutes on low flame till you get a boil.
Switch off flame and finally squeeze lemon juice.

Station Wali Alu ki Tari wali Sabji

#summervacations , #trainjourney #Nanikaghar #Dadikaghar  , #ChachaChaudhury , #Sabu, #Ballu #Pinky #champak #Comics , #KulhadWaliChai , #RailwayStation #AluPuri ,#NimbuPani #Jumping up and down the berth #memories #nostalgic #BackToBachpan

There will not be a single person out here who cannot identify with one of the above hashtags. We all have sweet memories of summer vacations right after our final exams when we would be ardently waiting to be pampered by either of our grandparents , maternal or paternal side and then would begin the Saga of Train Journey. Mom would pack our suitcases , pack tiffin for train journeys, loads of games and comics which we would be reading at our grandparents place right during those sunny afternoon when we cannot go out and play and sitting under the cooler and reading comics would be the only options left for us as the entire family of elders would be taking a nap. Kids don’t nap. The gulping down of loads of ice crème and nobody to stop us. The list never ends in this case.

No matter what Mom would have packed and how much she insists on Hygiene and gives a lecture on the same, it is a must to have the Station what Alu ki Sabji which the Vendor would be serving with Hot piping Puris that he would be frying irrespective of any time of the day at his “Thela”. And Trust me that would be best ever tasting Alu Ki Sabji you have had in your lifetime.

This rustic food has won many of our hearts and when served in folded leaves extracts even more earthiness that is sure to win many hearts and fill the stomach of millions of commuters thereby rendering complete satisfaction to the soul.

Do you want to know the recipe of the very same Station Wali Alu ki Sabji

Potato 7 to 8 boiled, peeled and cut very roughly. You can even use your hands to break it.
2 or 3 onions chopped very very finely
2 or 3 potato chopped very very finely
Ginger and garlic chopped
½ tsp each of mustard seeds, cumins seeds, fennel seeds, carom seeds and fenugreek seeds
Mustard oil about 3 tbsp
Sugar for coloring
Salt to taste
1 tbsp sambhar powder (Yes that’s the secret or key ingredient)
Curry Leaves
Green chili roughly broken to 2 to 3 pieces

Steps to Make:

Heat oil in a Cast iron Pan for best taste
Add all the whole spices, broken green chilies and curry leaves. Let the seeds crackle for some time.
Add Ginger and Garlic and cook on low flame till it turns brown.
Next add Onion and cook on slow flame till it turns brown as well.
Now add tomatoes and cover and cook for atleast 15 minutes on low flame.
Open the lid and when you see oil oozing out, add the potato pieces and sambhar powder.
Add salt to taste. Add very little water about 1 cup and cover and cook till potato is nicely cooked.
If needed, add a tea spoon of mango pickle and feel the difference in taste.
Tastes sooooo goooood with Fried Crisp Puris

Refined way to Beat the Heat .. Pakhala Season – Part 2

By now, we all know what is Pakhala or Rice Water .. This post concentrates more on the side dishes which go along with it.

Well, almost anything and everything goes well with pakhala. However, chopped vegetable tossed simply in oil with minimum spices goes best with it.

Accessories with Mangoes and Fish Fry. You can never ever go wrong.

The sides dishes prepared this time for face lift are :

Kancha Kadali Bhaja (Raw banana Fry) : Peel Raw banana and dip in turmeric water. After 5 minutes, take it out and cut small ½ cm rings out of it. Heat oil. Temper with mustard seeds, cumin seeds, dry red chili. Add cut raw banana slices and add some salt, red chili powder and turmeric powder to taste. Cover and cook till done. Toss the vegetables if required in between the cooking process so they don’t stick to the bottom of the pan.

Potala Bhaja ( Pointed Gourd Fry):  Peel Pointed Gourd and cut them into not so thin slices. Heat oil. Temper with mustard seeds, cumin seeds, dry red chili. Add cut egetable slices and some salt, red chili powder and turmeric powder to taste. Cover and cook till done. Toss the vegetables if required in between the cooking process so they don’t to the bottom of the pan.

Alu Chuin Bhaja (Drumstick and Potato Fry): Cut Drumstick into 2 cm long pieces and potato into small rings. Heat oil. Temper with mustard seeds, cumin seeds, dry red chili. Add cut vegetables and some salt, red chili powder and turmeric powder to taste. Cover and cook till done. Toss the vegetables if required in between the cooking process so they don’t to the bottom of the pan.

Saga Bhaja (Red Amaranth Leaves) : Wash the leaves properly under running water. Chop them very finely. Add few drops on oil in pan. Add some cumin seeds, broken  green chili to taste and chopped garlic . Add the chopped leaves, salt to taste (Start with a pinch). These vegetables don’t need much salt. Cover and cook till done.

Phula Kobi Bhaja (Cauliflower Fry) : Cut cauliflower into small pieces and dip in turmeric water. After 5 minutes, take it out and pat dry. Heat oil. Temper with mustard seeds, cumin seeds, dry red chili. Add cchopped vegetables and add some salt, red chili powder and turmeric powder to taste. Cover and cook till done. Toss the vegetables if required in between the cooking process so they don’t to the bottom of the pan.

Gota Bhendi Bhaja (Whole Okra Fry Stuffed with Mustard Paste): Wash okra  nicely  and  pat dry. Remove head and tail end. Make a slit. Stuff with a mixture of mustard paste (store bough), salt, red chili and turmeric powder. Heat mustard oil and shallow fry the okra pieces till done.

Rasagulla : Recipe Link here

Dahi Baingana (Eggplant or Brinjal in Tempered Curd) : Cut Eggplant into small slices. Fry the eggplant in oil till nice and crispy. Beat curd and add salt and sugar to taste. Temper with mustard seeds, cumin seeds, green chili , dry red chili , hing and curry leaves. Add eggplant and mix well.

Kakudi or cucumber

Amba or Mango Slices

Water Rice or Dahi Pakhala Bhata ( Summer Feast To Beat The Heat )

I owe this post to my native state and it has been a long time that I have been neglecting the post.

This season I have to finish it off anyhow.

Some days you cook mechanically in a hurry just to fill your stomach while all other days you cook from heart for the stomach and for the soul.
On all those days when you cook for the soul, the food turns out to be extra special and tastes better than rest of the days.
It takes extra effort but every morsel of food is worth all the time spent in preparation.

It is summer season and it is the time to switch to Pakhala Bhata or Rice Water for me . Sounds crazy isn’t it. But that’s what we people in Odisha, West Bengal, Assam and some parts of Bangladesh consume quiet often to save ourselves from the scorching heat in the state where the temperature goes above 48 degrees easily and sometimes reaches till 50 degrees even.

Hence, we eat Pakhala Bhata to keep our body temperature under control and in turn it helps us keep ourselves fresh. Well Well, the only consequence is that you have a hard time keeping your eyes open and 90% of the people are bound to doze off after having this. So be careful to eat only during dinner or in weekend when you have enough bandwidth for your nap.

Pakhala Bhata is not eaten just as it is. It comes with loads of accompaniments and side dishes, as many you think can and as many you can make. The choice and limit is entirely upto your cooking capacity.
Over the days, I shall be posting some more side dishes. Here goes a list of some :

Pakhala Bhata: Essentially overcooked rice in loads of water. The water is either thrown away and new water is added. Or the water in which the rice is cooked is kept intact. Take some rice in a bowl along with water.
Put some curd to it. Add juice of half a lemon. Add some salt to taste. Finally temper with mustard seeds, cumin seeds, broken green chili, some crushed ginger, pinch of hing , dry red chili and curry leaves. Pour this tempering to rice curd water and Pakhala Bhata is ready now.

Rohu Fish Fry : Recipe Link Here

Amba Kata : Slices of Mango

Saga Bhaja or Green Bhaji : Recipe Link Here

Alu Bhendi Bhaha or Ladies Finger and Potato Fry : Recipe Link Here

Kalara Alu Bhaja or Bittergourd and Potato Fry : Same recipe as above. Replace Okra with Bitter Gourd

Baigana Bhaja : Recipe Link Here

Pyaja –Lembu (Onion and Lemon)

More accompaniments and recipes for Pakhala coming soon.

"Chalo Chai Pine Chalte Hai" --- Lemon Pound Cake for the most Quintessential English Tradition

Afternoon Tea with Biscuits and/or Cake is one of the most followed customs in Britain which has been passed on to India since the British Era. The timing however has gradually shifted to Evening rather than afternoon.

“Sham ki Chai ho gayi kya” is the most evident question you will hear during the evening time in offices/homes/shops/malls etc. No matter where you are, you need that tea break between the lunch and dinner time and without which you feel an emptiness in stomach and in mind.

It is the same tradition that I tried to follow and hence, I baked this simple lemon pound cake which complements the English Tea Cake very well.

Baking and Banking go hand in hand in my life and have become an integral part of my life. While one  gives me pleasure, the other helps me to push myself beyond limits.
People often eat my cake and say why don’t you open a bakery.
The trend nowadays is to do a job which you love. But I think one must do a job which one can tolerate most of the days. The perfect job is one which you can sustain most of the days.
No job is perfect. Even Baking and opening a bakery has its own challenges.
So guys if you are thinking of starting your own company, get your facts rights. You need to be really really passionate about it and don’t just follow the rat race.

No More "Gyan" guys. Lets see how its made :

200 grams all-purpose flour
100 grams butter
100 grams powdered sugar
1 tsp baking powder
Pinch of salt
Some lemon Zest
1/3rd cup lemon juice
3 to 4 eggs (4 gives more fluffiness but your cake might smell eggy)

Steps to Bake:

Preheat oven at 180 degree centigrade
Mix all purpose flour and baking powder together. Sieve through a strainer.
Next beat butter and sugar together.
Break in the eggs one after another and continue whisking the batter.
Add lemon juice, zest and salt once eggs become fluffy.
Next add the flour mixture, one spoon at a time till you turn the entire flour into the batter.
Your cake batter is ready. Very Very Simple. Isn't it.

Pour the batter into a greased bread tray and bake if for 35 to 40 minutes or till done.
Different ovens have different settings. Hence, go slow. First start with 30 minutes, then do a toothpick test, if not baked, go for another 5 minutes and so on.