Tuesday, 12 March 2013

Chicken Kosha

What you Need:

·         500 gm Chicken medium piece.
·         500 gm Onion finely chopped
·         2 tbsp ginger garlic paste
·         10-cloves of  garlic
·         1 tbsp chilly paste
·         10-12-Green/red chilly
·         1 tbsp turmeric powder
·         1 small spoon cumin and chilly powder.
·         1 cup mustered oil
·         2 chopped tomato
·         1 /2 cup curd.
·         Salt to state.

The Procedure:
Marinate the chicken with some oil, salt, and turmeric powder for 30 mint.
Hit the  remaining oil into a  kadai and  fry the onion till golden brown. then pour garlic clove,5-6 green chilies ,salt ,tomato, and turmeric powder, cumin powder and chilly powder  one by one. Stir well until its became brown in color. Now add  the chicken and stir for 30 min until it soften. Now add curd and again stir  well. If  chicken catch the kadai you can split  little hot water.
Serve  hot with  rice or Chapati.

Peper( Papaya) Dudh Sukto

What you Need:
·         1 Papaya(250 g)
·         1 -1/2 cup milk
·         1tbsp-white mustered seed (for paste)
·         1 tbsp poppy seed (for paste)
·         2 bay leaves.
·         1 tbsp Fenugreek
·         Vadi /Bori (nuggets made of ground lentil and later dried )~ 10/15 small ones 
·         Oil-1/2 Cup
·         Salt/suger to tsate:

The Procedure:

Cut the papaya into small thin slice and boil it till soften. drain the water and keep aside.
Hit the kadai ,pour some oil and fry the  Vadi/Bodi and keep aside.
Pour 2-tbsp oil and add Fenugreek to crackle after that remove it from the oil.
Now  add bay lives  into the same oil and  add white mustered and poppy seed paste and mix well. Now add boil papaya,salt, bori  and sugar and mix it well. cook for 5 min. Now add milk and covered it with a lid and again cook for 10 min.
Serve with rice.

Thursday, 7 March 2013


What you Need

·         1 Uchche or Bitter Gourd – 1 (cut into medium sized pieces)
·         Jhinge or Ridge Gourd –– 1 (cut into medium sized pieces)
Begun or Brinjal – 1 (cut into medium sized pieces)
KanchaKola or Raw Cooking Banana –– 1 (cut into medium sized pieces)
·         String Benas – 10 chopped
Potato – 1 (cut into medium sized pieces)
·         Sweet potato  - 1 medium sized (cut into medium sized pieces)
·         Drumstick- 3 Nos. (Cut into medium sized pieces)
·         Parwal (Pointed gourd) - 3 Nos. (Cut into medium sized pieces)
·         Green papaya- 150 grams (cut into medium sized pieces)
·         Radish- 1 (cut into medium sized pieces)
·         2 Carrot
  Vadi (nuggets made of ground lentil and later dried )~ 10/15 small ones (Optional)
For Phoron or Tempering
 Tejpata or Bay Leaves – 4
Radhuni or Ajmund(Wild Celery)-1 small spoon

For Paste
Mustard seeds ~ 2tbsp soaked in water.
Poppy Seeds ~ 1 tbsp soaked in water
Ginger Paste ~ fresh grated ginger about 1 tbsp
Milk – 1/3 cup

The procedure:

Cut all the vegetables in 1 ½ inches long to make ideal SUKTO.
Make a paste of mustard and poppy seeds
Make a paste of Ginger.
Heat oil in kadai and fry the bari and keepa aside.Heat mustard oil in a pan. Fry all the vegetables till half done. Keep them aside.Put Bay leaf and wild celery  to crackle in oil.
Add ginger paste,mustard and poppy paste .Stir fry for 3 minutes,then add all vegetables and fry.
Add the badi(bori),salt,water,mix them well.Add water as required, cover the pan with a lid and cook for 10 minutes in low heat.
Add Milk and Ghee and again cook for 5 minutes in low heat
Serve hot with steamed rice.