Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, kachu diye chingri / prawns with taro. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Kachu Diye Chingri / Prawns with Taro is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Kachu Diye Chingri / Prawns with Taro is something which I’ve loved my entire life.
ABOUT Kochu Diye Chingri ( Prawns with Taro) RECIPE. Kochu die Chingri (Taro and prawns) - is a very traditional fare of Eastern Bengal. Colacasia is a plant grown for its root vegetable, known as Taro or Arbi/Ghuiya in Northern and western part of India and Kochu in Bengal and eastern part of India. Reason being now a days A is doing a lot of business travelling and I am having the TV all to myself.
To get started with this recipe, we must first prepare a few components. You can have kachu diye chingri / prawns with taro using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Kachu Diye Chingri / Prawns with Taro:
- Make ready 10 large prawns
- Make ready 10 Taro / Kachu
- Take 2 potatoes cuts into cubes
- Get 1 tomato
- Take 1 tsp jeera or cumin seeds
- Take 1 bay leaf
- Make ready 2 green chillies
- Prepare 1 tsp red chilli powder
- Make ready to taste Salt
- Take 1/2 tsp turmeric powder
- Prepare 2 onions cuts into slices
- Get 1 tbsp mustard oil
- Make ready 1/2 tsp sugar
- Prepare 1 tsp ginger paste
- Make ready 1 tsp cumin paste
- Make ready 2 cardamom pods
Great recipe for Taro stem with prawn or chingri mach diye kochur saak. Watch Queue Shrimp With Chopped Taro Leaves/Dudh Kochu Pata Diye Chingri Mach Hi Friends, Today I am posting a very delicious side dish recipe made with Shrimp and Taro leaves. It is a traditional Bengali recipe and very popular in Bengal and Bangladesh. It is one of the best recipe of shrimp.
Instructions to make Kachu Diye Chingri / Prawns with Taro:
- Wash & seven the prawns.Marinate it with salt,turmeric powder.Wash the skin on.
- Take 3 cups of water in a pressure cooker & put the taro/arbi/ Kachu & potatoes in it.Pressurecook for 1 or 2 whistles.Then switch off the flame.
- Removed the skin from the boiled taroes & potatoes.Cut into bite sized piecez& keep aside.
- Heat mustard oil in a pan.When the o starts to steam toss in the marinated prawns.Do not overcook them.
- Drain the oil & keep the fried prawns aside.In the remaining same oil toss in bay leaf,cumin seeds,cardamom,slited green chillies.Saute till you get the aroma of the spices.
- Add sliced onions & fry it, then add chopped tomatoes,ginger,cumin paste,red chilli powder.Saute for few mints.Add the boiled taroes& potatoes in the spices.
- Add turmeric powder, salt,sugar as per taste.Apply light pressure on the taroes/ kochus to slightly mash the edges.
- This would give the texture to the curry.Saute for 2-3 mints.Add 3 cups of warm water.Fold in.
- Add the fried prawns & cook or another 2- 3 mints.Switch off the flame.
- Serve hot with STEAMED rice or phulkas.
It is a traditional Bengali recipe and very popular in Bengal and Bangladesh. It is one of the best recipe of shrimp. C olacasia is a plant grown for its root vegetable, known as Taro or Arbi/Ghuiya in Northern and western part of India and Kochu in Bengal and eastern part of India and Patra in Gujarat. Taro root looks from outside like a potato, but has a hairy outer coating on its surface just like on a coconut shell. Taro roots can be used as an alternative to potato.
So that is going to wrap this up with this special food kachu diye chingri / prawns with taro recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
