Shorshe Chingri Bhape (Steamed prawns in mustard- green chilli sauce)

Golden beauty
Golden beauty

Since my arrival in KL, I have had an amazing food journey. This city is a melting pot of culture & thanks to that I have experienced not just Malay but Korean, Thai, Taiwanese, Indonesian, Cantonese, Singaporean & many more such cuisines. So mostly when the husband & I go out on weekends for dinner, we end up gorging on these. Someday I really wish to learn how to cook authentic Indonesian cuisine. I am so much in love with it because of its resemblance with Indian food, especially in the use of spices. Every dish bursting with flavours & there is a generous use of peanuts, cumin, chillis, coriander seeds, coconut, lime, shallots & peppers. See I told you! We Indians use all these ingredients for our daily meals.

Prawn Satay is one of my favourites. I have always had a weakness for prawns & this dish is exceptional but if you want to get the authentic taste then you must try it at some local joint instead of a fancy restaurant. I promise to share an authentic recipe of this dish soon.

So yes why am I telling you all this is because today I’ll be sharing a brilliant prawn recipe. An authentic dish from Bengal, India. I love how my ma or my mashi (mom’s sister) makes it & I am simply going to recreate it without making any changes. I guess few things are better left untouched to preserve tradition & nostalgia in my case 🙂

So Shorshe Chingri it is! This is a quintessential dish which every bengali worth his salt will have on the menu on any special occasion. The tartness of the mustard sauce will make your tastebuds dance 🙂 The word ‘shorshe’ means mustard & ‘bhape’ means steamed in English. So this dish is originally prepared in a steamer but I made it in a microwave & it tasted equally good.

Juicy succulent prawns
Juicy succulent prawns

Ingredients:

Ingredients for the dish
Ingredients for the dish
  • 15 medium to big sized prawns
  • 2 tbsp black mustard seeds
  • 4-5 green chillis
  • 4 tbsp mustard oil
  • 1/2 tsp turmeric powder
  • Salt to taste

For this recipe its very important to use fresh prawns. Avoid frozen ones if possible.

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Such beauties 😉

Now wash the prawns & remove their shells. Carefully de-vein them. This step should be done without fail to avoid any allergic reaction.

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Now for the mustard paste- take 2 tbsp of mustard seeds in a bowl. Add 1 green chilli, some salt and a little warm water and keep aside for about 30 mins. Grind them into a smooth paste. You can add some more water if the mustard is too pungent for you. These days, mustard powder is readily available in the market & you just need to add some water to make a paste and use it.

Now in a microwave safe bowl, add the prawns, salt, turmeric powder, slit green chillis, mustard paste and mustard oil. Mix well and keep aside for 30 mins.

All set to go in the oven
All set to go in the oven

Now cover the bowl with a lid and cook for about 4-5 mins on high power. Take it out, give it a good stir & again cook for another 4 mins. Don’t overcook as the prawns will become hard.

Just before serving, drizzle some mustard oil for that extra kick. Serve hot with rice.

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Sponge cake (with dry fruits & chocolate bits)

Freshly baked...straight from the stove top!
Freshly baked…straight from the stove top!

It was quite sometime that I was craving for simple homemade cakes. The market is flooded with its richer varieties- loaded with cream, ganache, fondant & frostings. No doubt they are absolutely lip-smacking & worth indulging on cheat days but for me nothing is as comforting as a warm slice of the humble homemade sponge cake. So I decided to bake one.

But there was a small hurdle to be dealt with at first 😀 I had no oven! & my microwave didn’t have convection mode but I badly wanted to have some cake :/ I quickly flipped through the pages of my recipe diary, hoping to find at least one cake recipe baked in a cooker/ pan & voila!! I had actually noted down a very simple sponge cake recipe by celebrity Indian chef Rakesh Sethi long back & it came to my rescue today 🙂 He baked it in a cooker but I baked mine in a deep bottomed pan. My cooker wasn’t wide enough to place the cake tin inside. Worked perfectly fine, just that took double the time. One thing I can assure you that there couldn’t possibly be any simpler sponge cake recipe that is fantastic to taste as well. Do try it at your home. I slightly modified the recipe to suit my taste & diet needs 😉

So soft and fluffy!
So soft and fluffy!

Ingredients:

  • 1/4 cup powdered sugar (I used brown)
  • 1/4 cup butter (I used salted butter)
  • 1/2 cup condensed milk (preferably made from whole milk)
  • 1 cup maida/ all purpose flour (I used wholewheat cake flour)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • Milk for batter
  • Almonds, raisins, dark chocolate bits & shavings

Method:

Take a deep bottomed pan & place it on the stove top on low heat. Pour 1 cup salt into the pan. It will act as the base. This is necessary so that your pan doesn’t get burnt & neither does your cake. Now cover with a lid. Make sure there is a small vent/ opening on the lid. If using a cooker, don’t forget to remove the whistle while closing the lid for preheating.

For the batter, take a big bowl. Add sugar, butter & the condensed milk. Mix well using a balloon whisk. Now slowly add in the flour, baking powder & baking soda. Add milk in desired quantity to make the perfect thick batter.

Throw in some chopped almonds, raisins &  chocolate bits & mix well. Grate 2 pieces of dark chocolate (chocolate shavings) and add in the batter.

Now line the cake tin with butter and pour the batter into it. (That rhymed 😀 butter & batter!) Make sure the batter is evenly spread. Now remove the lid from the pan & carefully place the tin inside it as the pan is very hot. Cover with the lid once again. On low heat it will take you around 50 minutes. On a pressure cooker it takes 25-30 minutes as per the chef. Keep checking with a tooth pick or knife after 40 minutes and when it comes out clean your cake is ready!

Enjoy with a cup of freshly brewed tea like I did or as it is. A slice of happiness, a slice of life 🙂

Note: ALWAYS use the same cup for all measurements (whether 1/2, 1/3 or 1)

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