Bengali Chingri Chorchori

 

Bengali Chingri Chorchori

  

Just a comforting bowl of traditional Bengali Chorchori. Chorchori: is known amongst Bengalis that they can turn any mix of vegetables into a culinary masterpiece.

 

Mustard, green chillis, and a few assorted vegetables, as nothing beats the aroma of a fresh Chorchori!

 

Serve this chorchori with steamed rice.

                                                                          

Enjoy!

 

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Enjoy!

Parsan Narang

Important Tips:

Storage and Serving:

Pui Saag Chingri Chorchori can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat the dish in a pan or microwave before serving.

Garnish with fresh coriander leaves for added freshness.

 

Pui Metuli generally comes with the stem of Malabar spinach. Wash it and roughly chop the stem into long strips with the metuli on and use it.

What is Pui Metuli (also spelled Pui Mituli), locally known as Pui Saag).

You can use any veggie you like. Add radish as well if available

To finish: Open the lid, drizzle a little raw mustard oil over the top for a pungent kick, garnish with chopped coriander leaves, and serve hot.

With steamed rice.

Course: Side Dish

Cuisine: Bengali

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 People

Ingredients:

200 gms Shrimps medium size; cleaned and de-veined

200 gms Pui Metuli/ Malabar Spinach Seeds

2 Potato

1 Eggplant

1 Carrot

6 Cauliflower florets

1 Onion

2 tsp Ginger Garlic Paste

Half tsp Panch Phoron

2 Dry Red Chilli

1 tsp Panch Phoron Powder

1 teaspoon Turmeric Powder

Salt, red chilli powder and sugar as per taste

2 tbsp Mustard Oil

 

Method:

Marinate shrimps with salt and turmeric powder.

Peel the skin of the potatoes, onion and also carrot.

Cut these and also the eggplant into small cubes.

Heat oil in a pan and shallow-fry the shrimps and strain from the pan.

Now temper the remaining oil with dry red chilli and panch phoron.

Add Potatoes followed by the Pui Metuli and fry those for around 5 minutes on low flame.

Once the potatoes are semi-soft add rest of the veggies followed by Turmeric powder, Red Chilli powder, salt, sugar and mix everything.

Add the fried prawns and adjust seasonings.

Cover the pan and cook on low flame for 10 minutes or until the veggies are in shape but well-cooked.

Open the lid, drizzle a little raw mustard oil over the top for a pungent kick, garnish with chopped coriander leaves, and serve hot.

Add Panch phoron powder and give it a mix.

Serve the Chorchori hot with steamed rice and dal.

"No waste, all taste. Chorchori is proof that Bengalis can turn humble vegetable peels into a culinary masterpiece."

 

"Spiced with panch phoron, loaded with veggies, and cooked to perfection. That’s the chorchori charm."

Thai Chilli Garlic Pork

 

Important Tips:

 

Don't replace whole white peppercorns with pepper powder. Pounded whole peppercorns give a much stronger scent than white pepper powder and that's what makes this dish delicious. 

 

You can use any cut of pork you like with just a bit of fat or none at all.

 

Don't omit the sweet soy sauce because it keeps the pork moist and also adds a bit of saltiness and thickness to all the other ingredients that will coat the pork. 

 

A lot of times we use sugar to round out the flavor of Thai dishes. But for Thai garlic pepper pork, it's better to use sweet soy sauce as it helps us achieve that nice dark brown color sugar won't.

 

Once the liquid in the wok starts to bubble, give your sauce mixture a good stir, and add it along with the celery lettuce, scallion and cooked pork. Stir fry quickly to combine everything and serve.

 

Spicy Garlic Ginger Pork - Slightly sweet and spicy takeout style pork recipe made with fresh ginger and garlic. Served over a bed of steamed rice with fresh chopped green onions and red pepper flakes for an extra kick.

 If you like spicy food, then you are going to love this easy dinner! If you don't like too much spice, or you are cooking for kids, you can easily adjust the level of heat.

Ingredients:

200 grams pork or boneless chicken cut into bite pieces

1 tps white peppercorns

3 pods cloves garlic pealed

Half tbsp oyster sauce

Half tbsp soy sauce

Half Tsp sweet soy sauce

Salt as per taste

1 tbsp cooking oil

2 stems cilantro leaves, 1 scallion finely chopped for garnish

Cucumber slices

Method:

Add white peppercorns to the mortar

    Pound with a pestle until fine

    Add garlic to the mortar

    Roughly pound the garlic while the pepper is still in the mortar

    Put the pork that has already been cut into pieces in a bowl and         season with salt

    Add the pounded white peppercorns and garlic mixture

    Mix everything with your hand for about a minute and set aside

    Set a pan over medium heat

    Add oil to the pan

    Fry the marinated pork in the pan

    Add oyster sauce, soy sauce and sweet soy sauce

        Continue to fry the pork for another few minutes or until done.

       Once the liquid in the wok starts to bubble, give your sauce mixture          a good stir and add celery lettuce and scallion. Stir fry quickly to            combine everything and serve with steamed rice and slices of                     cucumber.

Mutton Dak Bangla

Mutton Dak Bangla is a classic Anglo-Indian dish that originated during the British Raj in India. It is a rich and flavorful mutton curry cooked with a blend of spices and served with steamed rice or bread. The dish gets its name from the Dak Bungalows, which were rest houses for travelers during the colonial era. This hearty and aromatic curry is a perfect combination of tender mutton and a spicy gravy, making it a favorite among meat lovers. 

Important Tips:

Marinating the mutton helps to tenderize it and infuse flavors.

Adjust the spice levels according to your preference.

For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

Leftover mutton Dak Bangla can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the curry on the stovetop or in the microwave before serving.

Serve the mutton Dak Bangla with steamed rice, naan, or roti with cucumber salad for a complete meal.

  

Prep Time: 20 Mins

Cook Time: 30 Mins

Total Time: 50 Mins

Serves: 2

 

 Ingredients for Mutton Dak Bangla

 

500 gram Mutton, Cut into Bite Pieces

4 small potatoes peeled and cut into bite pieces

2 stick Cinnamon

4 Cardamom Pods

4 Cloves

2 Onions, Finely Chopped

2 tbsp Ginger Garlic Paste

1 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tsp Cumin Powder

1 tsp Garam Masala

1 cup Yogurt

3 tbsp Mustrd Oil

1 tbsp ghee

Salt & Red Chilli Powder as per taste

2 cup Water

Fresh Coriander Leaves for Garnish

 

Method:

Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, and salt for 30 minutes.

Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Sauté until fragrant.

Add chopped onions and cook until golden brown. Then, add the marinated mutton and cook until it changes color.

Add red chilli powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.

Pour in water, cover the pan, and simmer until the mutton is tender and the gravy thickens.

In case you want to cook the meat in Pressure Cooker add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or upto 4 whistles.

Let release all the pressures of the cooker by itself, and open the cooker and add the fried potatoes now. Boil the curry for 5 minutes and turn off the heat.

Garnish with fresh coriander leaves and serve hot with steamed rice or bread and cucumber salad.

Enjoy! 

"Good food is all the sweeter when shared with family, especially a pot 

of slow-cooked mutton curry."

Thai Garlic Pepper Pork

 

This Easy Thai Garlic Pork Stir Fry is a healthy, easy and delicious dinner the whole family will love. With an easy and flavorful stir fry sauce, pork tenderloin and vegetables, this take out meal is a weeknight dinner.

 

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Video link

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Enjoy!

 

Parsans Kitchen

Important Cooking Tips:

 

Other proteins that can be used – Chicken, fish or prawns would be amazing!

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Substitutions:

 

If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.

 

If you don’t have sambal oelek, try chillie garlic sauce, sriracha or a pinch of red pepper flakes.

 

Shaking off excess coating is key for all crunchy fried things, but especially with shallow frying since the extra corn flour doesn’t sink like it does in deep frying, so burnt bits cling to the food. Also, excess corn flour is powdery.

 

Leftovers will keep in the fridge for 3 to 4 days and though the surface is not as crispy, there are still some crispy edges so you still get the eating experience. Having said that, this is of course better freshly made because of the crispy crust. To scale down, tap/hover on Servings and slide down, and use a smaller pan/pot so the smaller amount of sauce doesn’t spread too thin in the pan.

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Prep: 10 minutes 

Cook: 20 minutes 

Servings: 4 servings

 

Ingredients for Thai Garlic Pork :

 

For the stir fry sauce:

Quarter cup low sodium soy sauce

Quarter cup honey

2 tbsp rice vinegar

1 tsp  sesame oil

1 tbsp grated ginger root

4 garlic cloves minced

1 tsp Sambal Oelek

 

For the Pork Stir Fry:

Half kg. pork tenderloin Cut into bite pieces

Half cup corn starch

1 tsp kosher salt

Half tsp black pepper

2 gm peas

1 red bell pepper thinly sliced

2 tbsp avocado oil

1 tsp sesame seeds optional, for garnish

 

Method:

Whisk together all ingredients for the sauce, set aside.

Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.

Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..

Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.

Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened.

Garnish with sesame seeds and serve over rice if desired.