Video: How To Cook Chingri Maacher Malai Curry | Prawns in Coconut Milk

No one can deny the look, taste and aroma of authentic Bengali dishes! Many true-blue and traditional Bengali dishes are gradually getting lost as time goes by. There are many families who hold on to their traditional recipes, especially during pujas and celebration times. Among many such recipes, Chingri Maacher Malai Curry oe Prawns in Coconut Milk occupies a special place in the hearts of Bengali food lovers. Let's see how you can prepare this recipe easily...

Ultimate Comfort Food n Fantasy!

Most food lovers would swear by the term "comfort food" any time of the day! These foods are easy-to-eat, easy-to-digest, being rich in calories, nutrients or both. Comfort foods have a nostalgic appeal either to an individual or a specific culture. Most comfort foods are high on taste and are easily eaten, having soft consistencies.

Here's a list of my favorite comfort foods:

• Hot Gulab Jamun with Vanilla Ice-cream
• Crispy Fried Chicken
• Chicken Noodle Soup
• Chicken Fried Momo
• Dark Chocolates
• Grilled Chicken / Cheese Sandwich
• Brownies/Chocolate Cake
• Ice-creams, Pastries and Pudding
• Chicken Roll
• Chicken Pakora
• Chicken Kebabs
• Spaghetti
• Pizza
• Pani Puri
• Alu Paratha
• Chips and Dip
• Khichdi
• Biriyani

There are many more which I might have missed. Being a foodie, it becomes all the more difficult to differentiate between such mouthwatering dishes. Everyone has different idea about their favorite comfort food. Share your favorite and let me know why you love it...happy munching!

Basic Cooking Tips - 2

Some more essential tips on easy cooking...

• To slice meat into thin strips, especially for Chinese dishes, freeze meat for sometime to slice it easily.
• Add little milk to the water to keep cauliflower white while cooking.
• Microwave a lemon for 15 seconds and you will get double the juice when you squeeze it.In the same way, garlic cloves can be microwaved for 15 seconds to peel off skin easily.
• Bread will stay fresh longer if a celery rib is stored with it in the package.
• Pakodas will turn out crispier if a little corn flour is added to the gram flour (besan) while preparing the batter. 
• To get rid of the smell of prawns, apply salt and lemon juice to the prawns before cooking. Leave for 15-20 minutes, then wash off and proceed with the recipe. This is usually done with prawns, fish and all kinds of seafood.
• If you forget to soak chana/rajma overnight, just soak the chana/rajma in boiling water for an hour before cooking.
• For grinding poppy seeds, soak it in hot water for 10 to 15 minutes if you are grinding in a mixie. 
• While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.  

Basic Cooking Tips - 1

Cooking is no doubt an art which needs to be experimented often to keep your culinary skills up-to-date and innovative. Here are few pointers for easy and hassle-free cooking:

• Wash vegetables before peeling or cutting to preserve the water soluble vitamins.

• Peel vegetables as thinly as possible to preserve the minerals and vitamins.

• After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.

• Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.

• Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.

• Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.

• Soak whole pulses overnight and other dals for one hour before cooking.

• If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

• Always use heavy bottomed vessels to make desserts, in order to avoid burning.

• Immediately after boiling noodles put them in normal cold water to separate them each.