SLS33-From My kitchen To Your Plate Week#2 My City My Taste["Kachuralati" [or] (Taro Stolon) and Shrimp Roast Recipe.]
#HELLO DEAR STEEMIAN FRIENDS
How are you all? As an adventurer in this milestone journey of experience, I welcome everyone to the steemit session-33 week-2 challenge. First of all, I would like to thank you @suboohi mam for presenting this special interesting cooking tutorial with beautiful skills. This special chicken masala biriyani presentation is very beautiful. In today's expedition, I will share the recipe of roasted kachur lati with shrimp. This special cooking includes a combination of traditional stories and memories.
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When I was 11 years old, my mother, younger brother and I were three members of our family. I had to take care of the family at a very young age. Because my father died in 1997. Since then, my mother has been raising us with great difficulty through hard work. Without a father, a family is really very needy. At that time, many things could always be bought for 10 taka. But at that time, there were still many families in need. At that time, some kachoor trees would grow in the shallow water next to the house and at that time, a very tasty and delicious meal would be created with this special kachoor leaf, roasted with shrimp and fish at a low cost. However, these special cooking methods were learned by my mother. Which still allows me to follow my mother's memory in this special cooking taste.
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Moreover, the neighbors of our area still maintain this special cooking tradition. So the joy of choosing this special kachur lati and shrimp fish in today's cooking helps me to follow my traditional memories and culturally. This special cooking includes the memories of my mother which still reminds me of such decision tips cooking techniques.
NESSESURY MATERIALS
| Name and quantity | BD PRICE | steem |
|---|---|---|
| Shrimp 🐟 250 grams | 150 tk | 30.31 |
| Kachuralati(Taro Stolon) 400 grams | 40 tk | 8.08 |
| Green chili 30 grams | 05 | 1.01 |
| Onion 150 grams | 10 | 2.02 |
| Garlic 150 grams | 15 | 3.00 |
| Soybean oil 100 grams | 28 | 5.65 |
| Salt as needed | 4 | 0.80 |
| Turmeric as needed | 3 | 0.60 |
| Powdered spices 5 grams | 8 | 1.61 |
| Water 180 grams | 5 | 1.01 |
| Total count cost | 268 | 54.15 |
STEP BY STEP MAKING PROCESS
First I took the necessary recipe products in my hand. And I am showing this special kachur lati in my hand. In our Rangpur, Bangladesh, everyone usually knows this special vegetable as Aatri Lati. You may recognize this special vegetable (Taro Stolon). This special kachur lati is very beneficial. For example, it contains calcium and vitamin C along with iron. It usually helps prevent anemia in the human body.
Next, I took the coriander leaves in a dish and peeled the top skin well with a knife. Then I peeled the onion, green chilli, garlic and green chillies as required.Then I bought the shrimp from the market and through special processing, I removed the head and selected only the body part of the shrimp. Later, I will try to show all the ingredients.
Then first I washed the onion and green chili ingredients thoroughly with clean water and then I washed the coriander leaves thoroughly. I soaked the coriander leaves in water for some time.
" Next, I cut the calamus leaves into nice sized pieces and placed them in a pot."
Then I cut the onion, green chilli and garlic into nice size pieces and put some garlic cloves separately. This is also very tasty to eat and is one of the traditional dishes.
Then I put it on the stove and heated it well. Then I added soybean oil according to the ingredients. Then I added the ingredients including onion, green chili, and garlic to the pan.
Here I have added a lot of turmeric and spices along with salt and mixed all the ingredients well together.
- Here, we will lightly fry all the necessary ingredients and move on to the next step.
Here you keep these special onion and green chilli ingredients aside and fry the prawns and fry them well. Then use water as per the necessity. Next add the kachu leaves and mix well. Then you add the required amount of garam masala and mix well again.
- Then increase the heat of the stove and heat for about five to seven minutes. And mix lightly.
Next, you put the lid on and reduce the heat of the stove to low. This special kachur lati recipe will be ready in a light heat.
Since we are making a recipe for roasted shrimp and kachur lati, we will take the kachur lati off after it is cooked, while it is still slightly juicy. So let's follow the final step.
Finally, here I have tried to present all the steps beautifully in front of you all by arranging them and writing them. You can follow all these steps and adopt this special cooking technique. I want a boy or a girl, it is not a big deal. When someone in my family is sick, I can do his work, everyone should have such experiences. This special juicy curry turned out to be so delicious that the fun of mixing it with rice was different. I wish and thank you for your beautiful kind time. I am always grateful to you and inspired for your valuable time.
- Here I have shared a selfie with this special recipe of roasted shrimp with kachurlati.
- Here I am presenting this special cooking technique by adding the ID name along with the name and date of the special contest.
There are various traditional foods in the Rangpur district of Bangladesh. These foods are delicious and people are encouraged to eat them with joy and togetherness with their families.
01:-Taro Stolon and Shrimp Fish Roast. As far as I understand, I have seen the appreciation of this special food. The people of our area collect taro stolon from their taro fields and showcase their beautiful cooking tradition.
02:-Sidal One of the most traditional dishes of Rangpur, this special Sidal is made by drying taro data with puti fish, darka fish. You can say it is one of the most delicious and tasty dishes.
03:-Sholka is a dish that highlights the tradition of Rangpur. This special dish has a beautiful preparation method. For example, this special sholaka curry is made with a combination of 8 to 10 types of vegetables such as sajna leaves, kachu leaves, etc.
04:-This special cooking method is made by including special local light and eggs. It is usually called egg potato Dal. However, the happiest thing is that we collect these special dishes from our own reputation and eat natural food.
These interesting foods are collected from the natural environment. Moreover, we value these special foods very much. In a rural environment, the locals here can eat two plates of rice if they have such food.
Rangpur is one of the prosperous districts. Where the natural environment is full of plants and green vegetables and fruits. The people of this region know these special foods and from childhood to adulthood, their life journey is spent with their families by eating these special foods. Moreover, the tradition of these special foods, Sidal Sholaka, creates a bond of unity. There is a cultural tradition of eating Sidal with Panta Bhat. Moreover, there is a tradition of eating Panta Bhat with Hilsa fish.
- But I think you should eat fish four days a week. And you should eat domestic chicken two days a week. You can also eat beef one day. But it would be better to eat vegetables at night. Thank you for your valuable time and cooperation with this special cooking event with cooking skills, tradition and culture.
Steemit challenge season-33 👍week-2:-Click here to participate in the contest
Here I invite three friends to participate in this special interesting cooking skill. @karobiamin71 @azit1980 @shallimania I hope your beautiful participation will be a success, thank you all.
Reading this recipe of Kachur Lathi with Shrimp and the story behind it brought back some sweet memories of my childhood. The fact that I took on the responsibility of the family in the absence of my father at a very young age is truly inspiring. The real taste and technique of cooking that lies in the hands of mothers is once again clear from your post. In my opinion, the combination of Kachur Lathi and Shrimp is one of the best dishes of rural Bengal. This recipe, rich in calcium, iron and vitamin C, is not only nutritious, but also goes well with hot rice. The mention of the traditional Sholaka, Sidal and Dim-Alur Dal of the Rangpur region also seemed quite regional and culturally friendly. Your description of the cultural importance of regional foods is especially unique. The message that you have given as a man to learn cooking out of the urge to become self-reliant is truly commendable. Overall, the article was as much about cooking as it was about emotion. Good luck to you in this contest. 😊
https://x.com/i/status/2080526563049918662
Upvoted! Thank you for supporting witness @jswit.