Tuesday, November 13, 2012
Fresh Shrimp - about half a pound, shelled and deveined
Besan / Chickpea Flour - 1 heaped tbsp.
Rice Flour - 1 heaped tbsp.
Onion - 1/4 cup, thinly chopped
Green Chili - 2, thinly chopped
Cilantro - a handful - chopped
Garlic - 2 cloves, minced
Egg White - of one egg
Poppy Seeds - 1 tsp (optional)
Oil for deep frying
Chop the shrimp into very small pieces. Mix with the rest of the ingredients to make a thick sticky batter.
Heat oil in a small wok. Drop a tsp of the shrimp mixture in the hot oil. Fry in batches till golden brown.
Serve immediately with ketchup or mustard sauce.
Adapted from http://preeoccupied.blogspot.com/2013/06/shrimply-hot-and-spicy-chingri-maacher.html
Yellow Moong Dal - 1 cup
Ghee / Clarified Butter - 1 cup
Turbinado Sugar - 1 cup to 11/4 cup depending on how sweet you want the halwa
Water - 4 cups
Cardamom Powder - a pinch
Saffron - a pinch
Raisins and Slivered Almonds - a handful
Wash the moong dal well and soak overnight in plenty of water.
Drain water and blend in a blender / mixer to make a smooth paste. If required, add just a few tsp of water while blending. Keep aside.
Mix 1 cup sugar with 4 cups water and bring it to boil. Simmer for a few minutes and keep aside.
Now take a heavy bottomed pan and add the blended moong dal. Mix a cup of ghee with it. Place the pan on heat and cook it on medium low heat for around 20 to 25 minutes mixing constantly with a wooden spatula.
When the mixture becomes slightly dry, grainy and changes color, add the sugar water syrup. Mix and cover the pan with a lid. Cook for a few minutes till the bubbling stops.
Remove the lid, add saffron, cardamom, raisins and almonds and continue to cook for 5 minutes more.
Serve the halwa warm.