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When you decide to go on a diet one of the primary things that you will learn is that it is important to keep track of what you eat during the day. Tracking all of the food you consume may help you figure out which foods you will be eating as well as which foods you are not eating enough of. For example, once you keep a food journal for a few days you might notice that even if you eat lots of fruit, you almost never eat any vegetables. Writing all of it down will allow you to see exactly which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.
Record the time of day that you take in items. This enables you to see what times of day you feel the hungriest, when you are likely to reach for a snack and how to work around those times. Youll observe, for example, that even though you eat lunch at the exact same time every day, you also--without fail--start to snack as little as an hour later, every day. This will even help you identify the times when you start to eat simply to give yourself something to do. This is extremely valuable because understanding when youre vulnerable to snacking will help you fill those times with other pursuits that will keep you away from the candy aisle.
What sort of spirits are you in while you eat? Write it down! This helps you to show you whether or not you turn to food as a response to emotional issues. It also assists you to see plainly which foods you have a tendency to choose when you find yourself in certain moods. There are lots of people who look for junk food when they feel angry or depressed and are just as likely to select healthy things when they feel happy and content. When you pay attention to how you eat while in your different moods and psychological states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got insight from reading it, now lets go back to chingri diye aloo potoler dalna (parwal prawns curry - bengali style) recipe. You can have chingri diye aloo potoler dalna (parwal prawns curry - bengali style) using 20 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- You need 10-12 of Potol (Parwal/Pointed Gourd), scraped & chopped into roundels.
- Provide 1 of potato, cubed.
- Get 1/2 cup of prawns, deveined & cleaned.
- Get 3-4 tbsp. of mustard oil.
- Prepare 1" of cinnamon stick.
- Provide 2-3 of green cardamoms.
- Provide 4-5 of cloves.
- Provide 2 of bay leaves.
- Prepare 1/2 tsp. of cumin seeds.
- Get 1 tbsp. of ginger-garlic paste.
- Prepare 1 tsp. of roasted cumin powder.
- Prepare 1/2 tsp. of roasted coriander powder.
- You need 1/2 tsp. of turmeric powder.
- Get 2-3 of fresh chilies, slit.
- You need 1 tsp. of red chilli powder.
- Prepare 1 tsp. of ghee.
- Provide 1 of tomato, chopped.
- Take 1 tsp. of coriander leaves, chopped.
- You need 1/2 tsp. of garam masala powder.
- Prepare to taste of salt.
Steps to make Chingri diye Aloo Potoler Dalna (Parwal Prawns Curry - Bengali style):
- Heat oil and fry the prawns till golden brown. Drain and keep aside. In the same oil fry the potato and parwals separately till light brown. Keep aside..
- Heat the remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds..
- Add ginger-garlic paste, cumin powder, coriander powder, turmeric powder and red chilli powder mixed with 1/4 cup water. Saute till the oil separates..
- Now add the fried parwals, potatoes, prawns, slit chilies and salt to taste. Mix everything well and stir fry for 2 minutes..
- Add 2 cups water & simmer, covered on a low flame till the gravy thickens and the parwals turns soft..
- Add tomato & garam masala powder. Cover and cook further for 2 minutes..
- When done, add ghee and mix well. Switch off the flame..
- Garnish with coriander leaves & serve with either plain steamed rice, chapati or poori..
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