Durga Puja 2018 Special: Prawn Cutlet and Keema Pulao by home chef Iti Misra

This Durga Puja, have some very Bengali style snacks and meals with Keema Pulao and Prawn Cutlet. Home chef It Misra, who has drawn up a special menu for all the branches of resto-lounge, Monkey Bar, along with its head chef, Dheeraj Varma. However, Mishra squeezed out some time out of her busy schedule to share two recipes for the Pujas with Indulge.

Keema Pulao

Ingredients:

One large cup Gobindo bhog or Basmati rice

100 gm mince meat (mutton or chicken)

Two pieces each of cardamom, cinnamon and clove

Two bay leaves

One small finely chopped onion

Two tablespoons ginger garlic paste

Four tablespoons ghee

Two cups of boiling water (the same cup size as used for measuring the rice)

Salt to taste.

For garnish:

One hard-boiled egg sliced (optional)

A handful of crisp fried browned onions

Method:

Wash the rice and soak for one hour before cooking.

Heat the ghee in a deep pan, which has a firm lid. Add the whole cloves, cinnamon cardamoms and bay leaves. Heat till the aromatic oils are released.

Fry the chopped onion until they turn golden in colour. Add the ginger garlic paste. Fry for a minute and then add the minced meat.  Cook with the spice mixture until the meat changes colour and the ghee is released. Now drain the rice and add to the pan with the mince and spices. Stir gently to mix the mince and rice well.  Add the two cups of boiling water and add salt according to taste. Cook uncovered till most of the water is absorbed and the rice reaches the consistency of thick porridge.

Lower the heat to a simmer and cover tightly with the lid.  Cook for another two/three minutes till all the liquid is absorbed and the rice is still a bit firm but cooked. Turn off the heat and leave the lid on. The rice will continue to cook with the residual heat.  After two minutes, fluff up the rice with a fork gently.  Replace the lid and let it rest for another 10 minutes. The rice will be perfectly cooked and each grain will be separate.

Garnish with the slices of egg and browned onions.

Prawn cutlets

Ingredients:

Six large prawns with heads removed and the tails intact

Ginger paste: 1 tbsp

Garlic paste: 1 tsp

Salt and pepper

Seasoned flour

Egg wash

Breadcrumbs

Oil for frying

Method:

Butterfly the prawns by slitting the prawn down the length and opening it up to make it flat. Do not cut completely or the two sides will separate. With the back of a heavy knife crisscross the flattened prawns with marks. This breaks up the muscles and prevents the prawns from curling during cooking. Marinate the prawns with ginger and garlic paste, salt and pepper and set aside for a couple of hours. Heat oil in a pan. Dredge the prawns in the seasoned flour, then dip in the egg wash and finally coat well with the breadcrumbs.

Fry for a minute on each side or until golden brown.

Drain on paper towels and serve with kasundi mustard and salad.