Ready to eat
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Radhuni Khichuri Mix€4.99
Khichuri, also spelled as khichdi or khichri, is a popular one-pot rice and lentil dish that is commonly eaten in South Asia. It is made by cooking rice and lentils together with spices, vegetables, and sometimes meat or fish. The dish is known for its simplicity, versatility, and nutritional value, and is considered to be a comfort food in many parts of the region.
Khichuri can be prepared in many different ways, depending on the region and the ingredients available. In some parts of India, it is made with basmati rice and yellow lentils (moong dal), while in Bangladesh, it is typically made with short-grain rice and split red lentils (masoor dal). Some variations also include additional spices, such as cumin, coriander, turmeric, and garam masala.
Khichuri is often served with accompaniments such as pickles, chutneys, and yogurt, and is considered to be a complete meal in itself. It is also a popular food during religious festivals and fasting periods and is believed to be easy to digest and soothing for the stomach.
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Chingri Malai Curry With Pulaw€14.50
Chingri Malai Curry is a traditional Bengali dish made with prawns cooked in a creamy coconut milk-based sauce, typically seasoned with turmeric, cumin, coriander, and other spices. It is a popular seafood curry in both Bangladesh and the Indian state of West Bengal.
Here's a recipe for Chingri Malai Curry:
Ingredients:
- 500g large prawns, peeled and deveined
- 1 cup coconut milk
- 1 onion, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 bay leaves
- 2 green cardamom pods
- 2 cloves
- 2 cinnamon sticks
- 2 tablespoons oil
- Salt to taste
- Chopped coriander leaves for garnishing
Instructions:
- Heat oil in a pan and add bay leaves, cardamom pods, cloves, and cinnamon sticks. Fry for a minute until fragrant.
- Add chopped onions and fry until golden brown.
- Add ginger and garlic paste, turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for 2-3 minutes.
- Add the prawns to the pan and cook for 2-3 minutes.
- Add coconut milk, and salt to taste, and stir well. Cover and cook for 10-12 minutes, or until the prawns are cooked and the sauce has thickened.
- Garnish with chopped coriander leaves and serve hot with rice.
Enjoy your Chingri Malai Curry!
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