Mung Bean Sprout Diye Chingri (Bean Sprouts with Shrimp)

Serves three to four people.

Ingredients:

• Bean sprouts - 1 packet (300 gm)
• Small shrimps - 1 cup
• Chopped onion - ½ cup
• Chopped garlic - 2 tablespoons
• Chopped scallions - 2 tablespoons
• Chopped coriander - 2 tablespoons
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Green chili - 3 to 4
• Small bay leaf - 1
• Fried cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Oil - 4 tablespoons

Preparation:

• Place the bean sprouts in the freezer.
• Once frozen, gently break them by hand and cut into smaller pieces.

• Clean the shrimps and marinate with turmeric, chili powder and salt.
• Keep aside.

• Heat oil in a pan and lightly fry the onions, garlic and bay leaf.
• Mix in the shrimps and fry for 3 to 4 minutes.
• Add the bean sprouts.
• Saute over low heat for another 3 to 4 minutes.
• Add the scallions and pour in ½ cup of water.
• Cover over low heat.

• After about 10 minutes, mix in the coriander and green chili and keep covered.
• Garnish with cumin powder once the mix is lightly fried.
• Serve hot with white rice.

Murgi-Chingri Tehari (Chicken-Shrimp Tehari)

Serves three to four people.

Ingredients:

• Baby chicken - 1
• Shrimps - 1 cup
• Polao rice - 3 cups
• Peas - ½ cup
• Chopped potatoes - ½ cup
• Chopped cauliflower - ½ cup
• Baby carrots - ½ cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Chili powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Cinnamon - 2 to 3
• Cardamom - 5 to 6
• Green chili - 4 to 5
• Salt - 1 tablespoon
• Oil - 1 cup

Preparation:

• Cut the chicken into small pieces. Clean properly with water and rinse.
• Marinate the chicken for 10 to 15 minutes with ginger, garlic, turmeric, chili powder, cumin, coriander and ½ tablespoon of salt.

• Clean the shrimps and chop them into small pieces.
• Mix them with a dash of salt and fry them slightly in a pan. Keep aside.

• Chop the vegetables (potatoes, carrot, cauliflower) into smaller pieces.
• Also fry them slightly until they are brown. Keep aside.

• Heat 1 tablespoon of oil in a pan and brown the onions.
• Add in the cardamom, cinnamon and the marinated chicken, and mix thoroughly with 2 to 3 tablespoons of water for 3 to 4 minutes.
• Once mixed well, add another ½ cup of water and cover over low heat.
• When the gravy thickens and the water has somewhat dried up, turn off the heat.

• Clean and rinse the rice thoroughly.
• Heat the rest of the oil in a separate pan, and fry the rice.
• After 2 to 3 minutes, add salt, peas and mix with 6 to 7 cups of water.

• Once the rice starts boiling, add the fried vegetable and green chili.
• Cover and keep over medium heat.
• Cook for 7 to 8 minutes, and mix in the chicken and gravy.
• Stir for a few minutes, and then add the fried shrimps and mix again.
• Once the chicken and rice is cooked, turn off the heat and serve hot.

Shorshe Shak Bhaji (Mustard Green Leaf Mix)

Serves three to four people.

Ingredients:

• Chopped mustard green leaves - 4 cups
• Shrimps - ½ cup
  
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 teaspoons
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Clean and drain the mustard green leaves before chopping them into pieces.
• Steam the leaves in pan with a few pinches of salt and cover over medium heat.
• Uncover after 2 to 3 minutes and turn the leaves over.
• Turn off the heat once the water dries up and the leaves are boiled. Keep aside.

• Fry the onions and garlic in oil in a separate pan.
• Stir fry the shrimps, turmeric, chili powder and the rest of the salt in the pan over low heat.
• When the mix turns a little reddish, add the boiled leaves and green chili.
• Continue to stir fry over low heat for another 5 to 6 minues.
• Serve hot with white rice.