Steaming is an ancient and healthy technique in practice from time immemorial to cook food. The
benefit of steaming results not only in lowering fat content, but also helps retain the effective
functional nutrients that usually go flushed out of the food when cooked on high heat or boiled.
The benefit of nutrient preservation makes steaming a popular cooking method amongst health
conscious people. Steaming is done through a number of ways, using pressure cooker, a steamer or
simply by placing a closed tiffin box inside a larger container with little amount of water around to
create steam covered with a lid. Whatever means you choose for steaming rest assured that the
turnout would be a healthy treat, yet tasty one, giving competition to your regular meals.
Steaming is popular in Bengali cooking. A selection of traditional authentic Bengali dishes including
the sought-after and lip-smacking Bhapa Elish, Dab Chingri are adored and savoured delightfully
by Bengalis and Non-Bengalis alike all over the world.
Ingredients: Cooking time: 35 minutes
ü 500 gm prawns (shelled and deveined)
ü 75 gm poppy seeds (ground into paste)
ü 30 gm yellow mustard seeds (ground into paste)
ü 5-6 green chillies (split lengthwise)
ü 1 tsp sugar
ü Salt to taste
ü Mustard oil for cooking
1) In a mixing bowl, mix together all the ingredients and place the mixture inside a tiffin box.
2) Snap the lid tightly onto the tiffin box and put it in a skillet larger in size containing a glass of water, sufficient enough to create steam.
3) Cook on medium heat for 25-30 minutes. The prawns inside the tiffin box will get cooked in the steam sourcing from the water in the skillet.
4) Enjoy the dish with rice.