Bengali Recipe - Narkel Shorsher Chingri (Shrimp in Coconut Mustard Sauce)

Ingredients for Narkel Shorsher Chingri

1 lb. shrimp - shelled and deveined
1 tablespoon black mustard seeds
2 hot Thai chiles
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoon water
1 large coconut
2 tablespoon mustard oil
wet dough made of 3 tablespoon of flour

Grind the mustard seeds, chiles, salt, turmeric and water into a smooth paste in a blender. Marinate the cleaned shrimps in this paste for at least 10 minutes. Split the coconut in two and drain the coconut milk. The milk is not used.

Put the shrimp mixture in the coconut halves with the mustard oil and the whole chiles. Put the two halves of the coconut together and use a thin rope of dough to seal the joint. Put the coconut in the oven and bake for 45 minutes at 400 degrees. Preferred method is to barbeque the coconut among coals . The coconut is left in the dying embers until the outer layer is well charred --- about 1/2 hour

by Siddharth Dasgupta

Chicken Recipe - Cheese Chicken Drumstick

Ingredients for Cheese Chicken Drumstick
4 large chicken drumsticks, skinned
2 oz fresh breadcrumbs
2 oz cheese, grated
1 tbsp plain flour
1 egg, beaten
Salt and pepper to taste

Method:
1. Mix the breadcrumbs and cheese.
2. Season the flour with salt and pepper.
3. Coat the drumsticks with flour and dip in the beaten egg.
4. Then roll in the breadcrumb mixture and press it well.
5. Make sure the pieces are well coated.
6. Chill in the refrigerator for about half an hour.
7. Grill the drumsticks for about 30 minutes or till cooked, turning frequently until tender.