PRAWN COCKTAIL by CHIROSHREE

To prepare this yum dish, you will need:

• Prawns (small-medium size)
• Water to boil the prawns in
• Lettuce

To prepare the Sauce, mix together :

• 3 tablespoon mayo
• 2 tablespoon ketchup (pref : heinz)
• 6-7 drops worcestershire 
• 15 drops tabasco
• 1 tablespoon brandy/ cognac 

To proceed:

• Put the water to boil.
• Set aside the prawns (small-medium size) after cleaning.
• Chop lettuce small bite sized pieces, and make  a bed of it on the serving platter.
• Now drop the prawns in the boiling water, let them stay for 2-3 mins not more else they'll get overcooked and chewy.
• Make a bed of prawns on the lettuce bed.
• Take all the ingredients for the Sauce and give it all a good mix.
• Pour them over the prawns.

Yummy Prawn Cocktail is ready!! 

Take the essence of this easy lip smacking cocktail with your preferred drink. I like it with wine :)

Buon Appetito!!

This recipe has been sent by our friend, Chiroshree Chakraborty Ghoshal. She's a happy woman, residing in Venice, Italy and living all her different roles to the fullest - as a mother, wife, English language trainer, assisting her husband with his business and of course, being the ultimate chef of the family! :D

In her words, "I hold a passion for cooking, in short cut and long process, depending on my mood!! ;) I always had an interest in cooking, but not that pro with everyday cooking... yet, slowly, with time, learnt the art of 'smart and easy cooking'. I have to mention that, till date I have loved sharing my words of wisdom to those who doesn't like cooking everyday, and made them feel the joy that they are missing (well, grapes are not always sour! ;) :D

So, here's my prawn cocktail recipe, it's easy and smart and super tasty! Go ahead and make it, surprise your hubby or your guest, make it everyday if you want to!

Love and hugs!!"

And now, my peeps, don't forget to share your thoughts below.

You can also write to us at: the2brokegirlz@gmail.com

Stay blessed dearies!

DHANIYA CHICKEN by DIPANNITA

Here's what you will need for making Dhaniya Chicken: 

• Coriander leaves (dhaniya) - a bunch,

• Chicken (cut in to 2"x2" pieces) - 1 kg,

• Yoghurt (dahi) - 1 cup (150 gms) well beaten,

• Salt (to taste), 

• Sugar (to taste),

• Garlic paste - 3 Tbsp,

• Ginger paste - 2 Tbsp,

• Onion - half a large one,

• Green chillies - 2 to 3,

• Vegetable oil - 2 to 3 Tbsp,

• Turmeric powder - 1 tsp.

Method:

• Marinate the chicken with yoghurt, garlic paste and ginger paste and a pinch of turmeric (one should not be generous with turmeric because we want our chicken to be green). Keep it for ten minutes.

• Then paste the coriander, 2 de-seeded green chillies and half an onion in a mixer grinder (not much onion is required as that would spoil the smell of fresh corriander).

•  Heat oil in a pan. As the oil starts to heat add the marinated chicken first with all its marinade. Then after 5 mins. add the green paste. One can add more green chillies if she is too fond of heat.

• Add salt and sugar to taste.

• Cook for around 15 mins. in low/ medium heat for the chicken to become tender. 

And our DHANIYA CHICKEN is ready!!    

This recipe was contributed by Dipannita Bhattacherya.

Our sista's foray into the kitchen was late and rare, but it just grew from there. She likes to prepare simple healthy food that is easy to cook and good to eat, and her Dhaniya Chicken recipe is just that!  Dipannita is a resolved girl and believes in women power. She works for trade marketing of  premium tobacco at ITC. In her free time, she likes to read, write, travel, and paint, which she is very good at. With the winter already in your living room, and the abundance of beautiful green coriander around, it is the perfect time to make this dish. Chicken in a lip-smacking coriander curry!

Hope you enjoy making this dish, and do let us know how it was.
Comment below or at: the2brokegirlz@gmail.com

DINGLE PAYESH by GANGOTRI

INGREDIENTS for DINGLE PAYESH:                                                                                                                                                                                                                                                    

• 2 cup milk,

• 2 spoonful of condensed milk,

• 2 cup ripe pumpkin/Ding-le puree,

• 1/2 cup boiled rice,

• 4-5 green cardamom pods,

• 1 cup of chopped almonds-pistachios-kismish mix,

• 1 spoonful of Ghee,

•  Malai or whipped cream - to garnish.

Method: 

• Cut pumpkin into cubes, boil it and blend it in a blender to make the pumkin puree.

• Put the milk in a saucepan to boil over medium flame. Ground the elachi and put into the milk, add the condensed milk and boil until it thickens. Stir occasionally.

• In a pan, over low flame, heat the ghee and fry the dry fruits until slightly golden. Add the pumpkin puree and mix well. 

• When it starts leaving the ghee on its sides, add the boiled rice and the thickened milk and stir continuously for 4-5 mins and sprinkle some chopped dry fruits.

• Garnish with a dollop of malai! Serve hot, or cold. 

Our dear friend Gangotri Biswas has shared this very unique recipe of a pumpkin payesh. This is a special dessert recipe that has been passed down to her by her in-laws. Dingle here is the local word used for pumpkin in the Jamtara region in Jharkhand, where it is believe that 'Dingle' is an auspicious/ holy word.

Gangotri and we are school buddies. She lives in Delhi, and works as a business consultant, majorly in social sectors. Currently on a medical break, she is living her passion for good taste by cooking up amazing dishes for her husband and of course, herself.

Next time you think of making payesh, break the monotony and try this delicious pumpkin payesh. Don't forget to let us know how it was! Happy cooking.

SHAMI KEBAB by Dolon

Ingredients: 

• Minced Beef or Mutton – 1½ cup, 

• Spil Bengal Gram (Chana dal) – 2 Tbsp, 

• Cinnamon – 2” stick, 

• Green cardamoms – 2, 

• Cloves – 3, 

• Ginger Garlic paste – 2 to 3 tsp, 

• Garam Masala Powder – 1 tsp, 

• Black peppercorns – 4 to 5, 

• Coriander powder – ½ tsp, 

• Cumin powder – ½ tsp, 

• Onion (large, finely chopped) – 1, 

• Fresh Coriander leaves – chopped, 

• Lemon juice – 1 Tbsp, 

• Eggs – 2, 

• Ghee /Oil /Butter, 

• Salt – to taste.

METHOD

• Wash the minced meat thoroughly and drain. 
• Wash and soak the chana dal for 1 hour. 
• Add the soaked chana dal, cardamoms, cinnamon, cloves, and one cup of lukewarm water to the minced meat and knead well (very well).
• Now cook this mixture till water evaporates completely. 
• Remove from heat, let it cool, and add chopped onion, coriander leaves, ginger-garlic paste, red chilli powder, garam masala powder, peppercorns, coriander powder, and cumin powder. 
• Knead well again.  
• Tip: Freeze for 1-2 hours at this point if you want. 
• Once the mixture is cool enough, add the lemon juice and salt. 
• For the patty, roll the meat mixture into a ball, flatten each ball in the palm of your hand, and shape into kebabs. 
• Dip in the beaten egg mixture (both sides) and shallow fry the kababs on both sides with ghee till golden on a heated tawa (or nonstick).  
• Serve hot with green chutney.  

     

Dolonchapa has shared with us her recipe for Shammi Kebabs, a mouth-watering starter. 

We know Dolonchapa Chakraborty from our school days. At present, she is doing her PhD in DNA-protein interactions in viruses at the State University of New York at Buffalo. She likes to travel (mostly hike), paint, dance, read, and blog. (You can check out her blog here)

    Her interest in jostling up random stuff to make a dish grew from her belief that food is a great way to bond with people. Her dishes started making its way to parties where she always has her foodie friends around. She loves to bake, and spoils her friends rotten.

Mouthwatering recipe, ain't it?

Try it out at home and share your experience with us.

Do comment below or mail us at:

the2brokegirlz@gmail.com

MELON DELIGHT by APARAJITA

Aparajita Chakraborty is a lecturer in sociology at Scottish Church College, Kolkata. The vibrant lady that she is, Aparajita loves cooking, travelling, dancing, music and of course chilling out (adda) with friends, that is when she's not busy taking care of  her family, which includes, among others, her husband, who by the way, is also a real foodie like her. 
Today, Aparajita has decided to share a quick and hassle free mocktail recipe, which is delicious, refreshing and healthy all at once, with the promise that she will be back with more delicacies! 
Until then, here's a cool and refreshing MELON DELIGHT for all you guys!

YOU WILL NEED:

2 large pieces of watermelon (peeled, sliced and de-seeded)

2 medium sized cucumber (peeled and sliced)

1 inch piece of ginger (peeled and diced)

Salt and pepper 

Ice cubes

HOW TO PROCEED:

• Peel, de-seed and slice the melon, cucumber and ginger.
• Blend all the ingredients together in the juicer.
• Strain the juice well.
• Season with salt and pepper.
• Serve with ice cubes and garnish with cucumber slices or mint leaves (as you please)

Enjoy your cool glass of MELON DELIGHT and get refreshed!! And yes, it's great for your system too. Glowing skin and all ;)

Do let us know your thoughts about this recipe.

You can write to us at the2brokegirlz@gmail.com

Enjoy your day!