Saturday, December 15, 2012

Badhakopi Chingri - Cabbage Prawns

I was having a discussion with my friend which kind of led to an argument later on regarding the role social media is playing in terms of changing people's social lives. While I was talking in favour of the Social Medias, my friend has other thoughts to share. It's true all the points she emphasized on are valid considering how after social media came into being, we instead of calling up friends to wish on their b'days get the job done wishing them online and how the custom of sending greeting cards to wish someone on b'day or marriage is slowly going out of practice. My friend was specially sounding concerned about the next generation children growing up under the predominating influence of social networking sites, Facebook, Twitter and the like, their social life being limited to interacting with friends online rather than going out with them and having some real fun. Though there are a lot of things going in favour of Social Medias, however, there is no denying the fact it has some side effects that are gradually changing our social lives, especially this is true for people addicted to social networking.

Just as anything good is not without drawbacks, Social Medias too are not without theirs. For me, it helps me keep in touch with friends, classmates that I would have eventually lost touch with had Facebook not been there. Anyway, this could be a never ending conversation as the topic is open to various opinions, everything being viewed in different light by every one of us. So I would rather focus on the recipe of the day - Badhakopi Chingri or Cabbage Prawns. If you have enjoyed Cabbage Curry with Rohu Fish Head, I am sure this one too is going to win your heart. A perfect treat to be had with rice or roti, I love prawns cooked with cabbage, completely fascination combination.

Ingredients:                                                              Cooking time: 30-40 minutes
ü  1/2 of a medium size cabbage (finely chopped)
ü  200 gm of prawns
ü  1 tomato (pureed)
ü  1 tsp ginger paste
ü  4-5 green chillies (chopped)
ü  1 tsp turmeric powder
ü  1 tsp kashmiri red mirch
ü  1 tsp cumin powder
ü  1 tsp coriander powder
ü  Salt to taste
ü  1 tsp garam masala powder
ü  White oil for cooking
ü  1 tsp ghee
For sauté:
ü  1/2 tsp cumin seeds
ü  2 dry red chillies
ü  1 bay leaf
1) Heat oil in a wok. When oil turns hot, add the ingredients for sauté and allow them to sputter.
2) Add prawns and shallow fry till they turn golden in color. Add ginger paste and cabbage. Stir in to mix all the ingredients. Add turmeric powder, cumin powder, coriander powder, kashmiri red mirch, green chillies and salt. Stir again to mix all.
3) Cook covered for 10 minutes on medium to low heat. Continue cooking covered till cabbage is cooked through, checking once a while if the curry is getting dry and sticking at the bottom. In that case, add 1/4 cup of water to keep the moist in.
4) Finally when cabbage is done cooking, sprinkle garam masala powder and add ghee. Give a good stir to mix.
5) Serve hot with roti or rice.

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