LAU PATAI CHINGRI BHAPA(BAKED PRAWN IN BOTTLE GOURD LEAF)

INGREDIENTS:
1.Small sized prawns-500gm
2.Tender medium sized bottle gourd leaves(washed properly)-4 pieces
3.Mustard paste-6-7 tablespoon
4.Poppy seeds paste-3 tablespoon
5.Salt according to taste
6.Turmeric powder-2 teaspoon
7.Mustard oil-8 tablespoon
8.String to tie each envelope

METHOD:
First clean and wash the prawns properly and keep them aside.Now in a bowl take the mustard paste,Poppy seeds paste,salt,turmeric powder and mustard oil.mix all the ingredients properly. Now add the prawns to it.again mix everything very well so that the prawns totally get mixed with the spices.Now take each bottle gourd leaf,brush it with little mustard oil.take a portion of prawn mixture and place it on the middle of the leaf.now wrap the leaf like an envelope and tie it with a string. Follow the same process with the other leaves also.now place all the envelopes in a microwave proof container. Put the container into microwave for 4-5 minutes by covering it.Take out the container from microwave and give standing time for another couple of minutes. Baked Prawn is ready to serve. Serve it with steamed rice.

SHUKTO(A TRADITIONAL BENGALI DELICACY)

INGREDIENTS:
1.Bitter Gourd
2.String Beans
3.French Beans
4.Raw Banana
5.Raw papaya
6.Potato
7.Radish (optional)
8.Eggplant
9.Vadi(small nuggets which are made of various lentil paste and then dried under sun for few days).
10.Mustard paste-1 tablespoon
11.Poppy seeds paste-1 tablespoon
12.Milk-100ml
13.Radhuni paste(it is a type of spice like dhania or jeera which adds a very good and strong flavour to the dish)
-1 teaspoon
14.Ginger paste-2 teaspoons
15.Panchforon-1/2 teaspoon (mixture of 5 spices-cumin,fennel, fenugreek, radhuni,kalongi)
16.Bay leaves-2
17.Ghee-1 tablespoon
18.Sugar(according to taste)
19.Salt(according to taste).
20.Mustard oil-4 -5 tablespoons

METHOD:
First cut all the vegetables lengthwise into medium size.now put a kadhai on flame. Let it be warm.then pour 1 tablespoon of mustard oil and fry the vadis.keep them aside.Now again pour some mustard oil and lightly fry the vegetables by adding little salt.take them out from kadhai and keep them aside.again pour the remaining mustard oil in the kadhai and let it be hot.now add to it bay leaves and panchforon.let the spices splutter.after that add to it radhuni paste and ginger paste.add little salt and stir for couple of minutes. Then add mustard paste and poppy seeds paste and stir continuously otherwise it will get stuck at the bottom of the kadhai. Now add the previously fried vegetables to the spices and stir for few minutes. Then add to it the milk.Also add the fried vadis. Mix everything properly and cover it.let it simmer in low flame until the vegetables are cooked and the gravy gets little thick.lastly add to it little sugar and ghee.cover it for another couple of minutes. Now SHUKTO is ready to serve.serve it with steamed rice.