Recipe of Quick Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori
Hey everyone, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, Recipe of Quick Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori is 3-4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori estimated approx 20-30 mins. Prep Time: 30 mins..
To begin with this particular recipe, we must first prepare a few ingredients. You can cook Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori using 20 ingredients and 4 steps. Here is how you can achieve that.
A very much known & a commonplace recipe in any Bengali households, mostly during the winter seasons wherein the best versions of the cauliflower produces are well prevalent in the state/city… Though for us we do get almost throughout the year, nowadays but I believe, winter time is the best season surely for most of the fresh veggies occupying the market place… I this particular recipe- In fact nothing from the Cauliflower gets wasted- Obviously, the florets are used in preparing the most delectable curries, the stalks/stems are used thus (this recipe) & even its leaves are cooked too, in a similar delectable & most amazing manner & all of that taste absolutely delicious and immensely flavourful Try this out yourselves… #nveg #cookeverypart #cookwithpeels #cooksnapchallenge
Ingredients and spices that need to be Prepare to make Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori:
- 1 Fresh Cauliflower Stalks: Thinly Sliced- Washed well & parboiled & well strained- Keep the boiled stock in reserve for later use- (Reserve the Florets & Leaves for other delicious dishes/recipes)
- To Taste Salt
- 1/2 tsp or A Pinch Sugar
- 1/2-1 Cup Fresh Prawns: Medium/Small- Optional (I use it if it’s handy to enhance the its tastes even more)- However, It’s done without it as well tasting amazingly DELISH
- 1 Potato: Diced or Chopped up into matchsticks
- 1/2-1 Cup Yellow Pumpkin-Diced or Chopped up into matchsticks
- 1/2 Cup Sweetpotatoes: Diced or Chopped up into matchsticks
- 1 Brinjal/Eggplant: Diced into Medium Cubes
- 1/2 Cup French Beans or Broad Beans: Optional- I didn’t use since wasn’t there with me
- 1/4 Cup Mustard Oil: To be used in 2 Batches
- 2.5 tbsps For the Mustard Paste: sustard Seeds
- 1 tbsp Brown Mustard Seeds
- 2-3 Fresh Green Chillies
- 1/2 tsp or To Taste Salt: All the ingredients for the Paste, need be soaked in the warm water together & then blended well together into a nice smooth paste
- 1 Tempering Spices: Bay Leaf
- 1-2 Dry Whole Red Chillies: Slit
- 1 tsp PanchPhoron
- 2 Fresh Green Chillies: Slit
- 1/2 tsp Turmeric
- 1 tsp Red Chilli Powder
Steps to make to make Fiery Cauliflower Stalks & Prawns Mish-Mash/Phulkopi’aur Dnata-Chingri’aur Jhal-Chorchhori
- Get all the aforementioned veggies washed, cut up & set aside- The Mustard Seeds Paste to be freshly blended & set aside with a cover on- Prawns are gently sautéed by marinating with some salt & turmeric & having rested for 15 mins. Heat up a frying pan over the medium flame next & add in the mustard oil & allow it to fume well enough to release its excessive pungent smell & turn a bit pale- Then add in the tempering spices & sauté until they’ll turn aromatic nicely & start splattering
- In goes the chopped veggies, one after the other- Eggplants & the parboiled cauliflower stalks at the last & after dropping in each veggies, sauté it for a minutes time & then add on the other- Sauté nicely by adding in some more salt & sugar as well- Add in some splashes of warm water while sautéing the veggies, so that they don’t stick to the pan & get burnt- Cover & cook for sometime more until the veggies turn soft & tender enough
- Once that’s done: Add in the Mustard Paste & the lightly sautéed prawns (if using it) to it along with some more water to it by washing the blender jar, ensuring the entire paste is cleaned well & poured into the pan with the sautéed veggies mixture to be well combined & finely incorporated with- Cook with the lid on & stirring occasionally in between ensuring the mixture doesn’t stick to the pan & becomes well cooked, raw smell of the mustard paste is completely gone
- Also, it’s finely blended with the entire mixture, giving out a tender & mushy texture to it- Finish it off with the dash of the reserved mustard oil & a tsp of the Dry Roasted PanchPhoron, giving it all a good mix & There you go It’s absolutely ready to be served now with hot steamed rice and any other condiments of your choice !
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