Achari Mangsho……………

Ingredients        Chicken – 500 gm. Dry red chillies - 8-10 Carom Seeds (Ajwain) - 1/2 tsp Onion - 3 (chopped) Ginger garlic paste - 2 tblsp Tomatoes - 3-4 (pureed) Green Chillies - 5-7 (You could use bell peppers or jalapenos instead.) Turmeric Powder - 1/2 tsp Red Chilly Powder - 1 tsp Yogurt - 1/2 cup (use more if needed) Salt - to taste Pickle with it oil - 2-3 tblsp (I use mango pickle or garlic pickle) Coriander leaves  - handful Lemon juice-1 Mustard Oil - 2-3 tblsp For seasoning (Paanch Pooran) Method 1. Wash the chicken pieces nicely. Add some salt, lemon juice and slit green chillies to the chicken and s marinate for  1 hr.. 2. Heat oil in a kadai and add the paanch pooran. 3. Add the dry red chillies and carom (Ajwain)seeds. 4. Add the chopped onion and saute till it turns golden brown. 5. Ad the ginger garlic paste. Add the pureed tomato. 6. Add the red chilly powder, salt, turmeric powder, pickle and let it cook till oil seperates from the masala. 7. Add the chicken pieces and saute till the masala coats the chicken and the outside of the chicken is cooked.    If you want some gravy, add the yogurt at this stage. If you like it dry, scale down and add less curd or skip it all together. 8. Cover and reduce the flame. Let the chicken cook in its own juices for 15-20 minutes. Splash some water only if the chicken sticks to the bottom of the pan. 9. Garnish with cilantro and switch off. Serve with any roti or white rice.

SEA SHELL PASTA WITH BASIL

SEA SHELL PASTA WITH BASIL

• ·         1 packet  Sea Shell pasta
• ·         2 medium size onions chopped.
• ·         4-5 clove of garlic finely chopped.
• ·         Some Chopped vegetables- carrot, capsicum, tomato.
• ·         2 tomato puree
• ·         Black paper
• ·         Basil leaves, salt, sugar to taste
• ·         Tomato and soya sos.
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Method:  

Boil the pasta with bit of salt up to 8-10 minutes.

Hit the oil and fry the onion and garlic until soften, add vegetables and puree until get cooked.

Now add black paper, sos ,salt, sugar  and basil leaves.

Garnish with remaining basil leaves and serve hot. 

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.

SUKTO

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

Oil

Salt

Ghee

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.

SHORSHE BHAPA ILISH (STEAMED HILSA WITH MUSTARD PASTE)

Ingredients:

• ·         Hilsa fish (Ilish) about 500 gm ,cut into medium size pices.
• ·        Grounded Mustard
• ·         Mustard oil
• ·         Green chilies
• ·         Turmeric powder
• ·         salt to taste
• ·         Onion seeds or kalonji

Procedure:

• Wash the fish and Marinate with  turmeric powder and salt and keep aside for 15 minuts.
• Make a paste of mustered, and Turmeric powder
• Hit the pan with 2-3 tbs mustard  oil, pour ½  tbsp of Kalonji/Onion Seeds and about 2 Chilies
• Add  the paste and stir for a minute add the fishes.
• Pour 2-cups of water and covered it about 10-15 minutes/or unless coked.
• Or a pressure cooker can be used (2 whistles).
• Let the gravy to thicken..
• Garnish it with 1 tbsp of Mustered Oil and 2-3 green Chilies.
• Serve with Steamed Rice.

Aloo –Posto

Ingredients:

5 - 6 medium potatoes

4 tblsp poppy seeds (posto)

1/2 tsp onion seeds (kalonji)

2 green chillies
1/2 tsp sugar
1 tsp pure ghee(optional)
2 tbl spoon mustard oil
salt to taste
1/2 tsp onion seeds (kalonji)

How to prepare aloo posto :

·         Take off and cut the potatoes into cubs.

·         Keep them in water.

·         Grind the popy seeds to a fine paste.

·         Heat up mustard oil in a kadai (pot)  till it just reaches smoking point.

·         Heat up the oil

·         Pour  kalonji and  1 Chilly  and stir-fry.

·         Add  potato pieces and stir fry on medium heat up until the potatoes get  some golden colour, stirring frequently.

·         Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.

·         Take off the lid, mix in salt, sugar and slit green chilies.

·         Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

Maach N Misti..is a Food blog  mainly for Bengali Food. I am foodie so like to share  recipes  .