Think of West Bengal , and that brings Rabindra sangeet ,beautiful movies and the elegant Shantineketan bags 🙂 to my mind. I adore the women in crisp Bengal cotton sarees with a heavy bunch of keys on their back and the conch bangles jingling as the they move. Never been to Bengal but my Bengali friends tell me Kerala looks almost like their place. Well a significant similarity other than political ideology and the aesthetic taste would definitely be the love of rice and seafood delicacies.
Here is one such beautiful Bengali friend of mine bringing us a seafood dish She is Chitrangada of Color and Spices. A blogger who effortlessly cooks famous recipes and substantiates it with excellent photographs.
Chitrangada has a distinct style of writing very descriptive introduction to recipes. She emphasizes on sticking with the original, doing it from scratch and gives in depth detail on the scene with all when, how, why answers which interests me the most .Check out Macher Kaliya where she says about ‘Bong’ or Roganjosh how about some Kerala crab curry with how to clean crab, does that bring a smile on ur face then let it stay there because there is whole lot of Bengali sweets .Most sweets are milk based , have a look and I promise u will be dying to have some so check out Misti doi , Chomchom ,Sandesh and my favorite melt in the mouth Rasagullas with some trade secrets yum yumm..
Was it not a feast but wait Chitrangada runs a virtual baking section too. Focaccia, pizza then… then.. ok do one thing u guys do the choosing later.If there is any newbie blogger out there take a look at her pictures and you will notice that she puts so much attention to detail,.the images look so real and as if right in front of you.The food has a beautiful sheen which is well captured.She is definitely a blogger to look out for.
Over to Chitrangada
Things needed to make Prawn Paturi:
- Large prawns: 6
- Black mustard paste: 1.5 tbsp
- Yellow mustard paste: 1.5 tbsp
- Poppy seed paste: 3 tbsp
- Coconut paste: 6-8 tbsp
- Green chilies: 6-8
- Turmeric powder: 1 tsp
- Salt to taste
- Mustard oil: 1/4 cup
- Banana leaf to wrap the prawns
- Kitchen twine
Steps of making Prawn Paturi:
2. Prepare all the paste. While making the mustard paste add a pinch of salt and a green chili to the grinder, that will prevent the mustard paste taste bitter.
7.Take out from the pan and let rest for 5-6 min. Serve with hot steaming rice. And discard the banana leaf before eating.
Thank you so much Chitrangada . My Bengal ties are stronger now:). Wish your blog all the good luck.Hope you succeed in all your endeavors in the years to come.
I am sure my Malayali friends would be thinking the prawn paturi is the look alike of meen polichathu 🙂 except for the regional difference of using mustard and mustard oil instead of coconut products.So now you know why I visit the blog often 🙂
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