Riya's Cook Book

Kakrol Pur Bhaja I Stuffed Teasel Gourd Pakoda I A Bengali style Bhaja for Dal Rice

2020-10-03T14:49:00.002+05:30

As a Bengali homemaker I am always fond of traditional Bengali authentic food. Today I am going to share another authentic recipe, Kakrol Pur Bhaja (Stuffed Teasel gourd Pakoda).

By name it may be difficult to identify the vegetable, hope you will able to recollect by the image. Availability of Kakrol is very rear in Pune, at the same time size of the vegetable should be big enough to do stuffing.

Serving: 03 Person

Cooking time: 20 Minutes

What we Need:

Kakrol (Teasel Gourd)-4-5 Pcs
Soaked Rise-1.5 Cup
Oil for deep frying
Mustard Seeds-1.5 tsb
Turmeric-1/2tsp
Green Chilli- 2pcs (Depending on how much spicy you want)
Salt to taste

Preparation:

Wash the kakrol and section in middle.
Take a pan with water,some salt and turmeric,add all the kakrol for boil to 70-80%. Once that done switch off the gas and keep pan aside.
Once that somewhat cools down, scoop out the seeds and flesh part with a spoon.

Complete all of the boiled Kakrol, one by one.

Preparation of Stuffing:

Grind Mustard ,Green chilies, with some salt and prepare a smooth mixture
Then mix the Kakrol flesh and seeds with the mixture, and grind it again.

Preparation of Batter:

Grind 1.5 cup soaked rice with some water and salt.
Mix 1/2 tsp turmeric into the batter.

Stuffing and deep frying:

Now take required oil for deep fry in a pan and heat it up.
Add 2 tsp hot oil in the batter, this will make the Pakora real crunchy.
Now with a spoon stuff the the mixture and later coat with the batter, add in the hot oil for deep fry.
Once Kakrol Pur getting golden brown, remove it and serve with Daal rice or with any veg Thali.

Note: Adding hot oil in the batter make your Pakora will be really crunchy.

Set Dosa I How to make soft Spongy Dosa at home

2020-10-02T19:44:00.001+05:30

Dosas are integral part of the South Indian cuisine and it almost enjoyed every region in south, And most have them have their own version too.

Today I am sharing the recipe of Karnataka Davangere style Set Dosa, is a thick dosa that comes in a set of two / three. It is normally very soft and served with masala Poatato Sabji, Sambar and Chutney. And Loni also added, but in my dish i have addded butter as a replacement of it.

Serving: 03 Person

Cooking time: 10 Minutes

What we Need:

Idli Rice-1.5 Cup
Urad dal- 1/2 Cup
Fenugreek seeds (Methi)-1tsp
Poha/ Flattened Rice-1/2 Cup
Clear oil-2-3 tsp
Salt to taste

Method:

Making Masala dosa batter

First clean all the ingredients and soak for almost 5-6hrs

1.5 cups Idli rice
½ cup urad dal
1tsp Fenugreek seeds

⅓ cup thick Poha in other bowl, this you can soak just 30miute before preparing the batter

Strain the water from the soaked lentils & Fenugreek seeds and keep it ready for grinding with Rice as well. You can also grind them separately and later you have to mix it.
The below picture will show us the consistency of the batter.

Keep the batter in closed container, at the same time keep some space left as it going to increase the volume of batter once it gets fermented.

Normally 7-8 hrs. is sufficient, I am going to keep it over night.

The batter the appears like this next day. I kept for about 12 hours as it is monsoons time in Pune.

Making Masala Dosa

Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
Add some salt and some water. Below picture you can see the batter consistency.

Heat cast iron pan The pan should be medium hot. Sprinkle some water on it and wipe it off with muslin cloth.

Take a ladle full of batter and pour the batter on the pan and spread it evenly with the bottom round area. Keep the flame to a low, while spreading batter.

Spread to a diameter 4 inch.

When Dosa getting golden brown gently try to lift and flip the other side.

Serve softy and yummy Set Dosa along with Sambar and Chutney and Masala potato Sabji.
I gave Amul butter instead of Loni, if you have Loni you can use that on top of the Dosa.

How to make Masala dosa recipe I Crispy Masala Dosa Recipe I Restaurant Style masla Dosa

2020-09-29T18:05:00.002+05:30

Masala dosa is very popular south Indian dish for Breakfast. It is crispy dosa stuffed with potato sabji and folded from both sides, is masala dosa. it normally served with chutney and sambar

Dosa can be made with Idli rice and urad dal, the ratio should be 3:1. In this recipe I am adding flattened rice (Poha) to make the dosa crunchy.

Serving: 03 Person

Cooking time: 10 Minutes

What we Need:

Idli Rice-1.5 Cup
Urad dal- 1/2 Cup
Fenugreek seeds (Methi)-1tsp
Poha/ Flattened Rice-1/2 Cup
Clear oil-2-3 tsp
Salt to taste

Method:

Making masala dosa batter

First clean all the ingredients and soak for almost 5-6hrs

1.5 cups Idli rice
½ cup urad dal
1tsp Fenugreek seeds

⅓ cup thick Poha in other bowl, this you can soak just 30miute before preparing the batter

Strain the water from the soaked lentils & Fenugreek seeds and keep it ready for grinding with Rice as well. You can also grind them separately and later you have to mix it.
The below picture will show us the consistency of the batter.

Keep the batter in closed container, at the same time keep some space left as it going to increase the volume of batter once it gets fermented.

Normally 7-8 hrs. is sufficient, I am going to keep it over night.

The batter the appears like this next day. I kept for about 12 hours as it is monsoons time in Pune.

Making Masala Dosa

Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
Add some salt and some water. Below picture you can see the batter consistency.

Heat cast iron pan The pan should be medium hot. Sprinkle some water on it and wipe it off with muslin cloth.

Take a ladle full of batter and pour the batter on the pan and spread it evenly with the bottom round area. Keep the flame to a low, while spreading batter.

Sprinkle some oil on top and edges.

Cook the dosa till its base becomes golden and crisp.
And Add the Potato sabji on the center of the spread.

When Dosa getting golden brown gently try to lift the all the edges first and fold the dosa.

Serve crisp restaurant style masala dosa hot with sambar and coconut chutney.

Recipe for potato ki Sabji for masala Dosa I Potato Masala for Dosa Filling

2020-09-22T21:21:00.003+05:30

Potato ki Sabji / Masala potato filling for dosa, is an undetachable recipe required for south Indian Dish. This Potato Masala is served mostly with South Indian styled masala dosa which may include coconut Chutney, sweet-sour tamarind sambar

Serving: 03 Person

Cooking time: 15 Minutes

What we Need:

Potato-3-4 medium size
Chopped Onion-1 big Size
Chopped Green Chilli-2 pcs (If required you can add more)
Mustard seeds- 1/3 tsp
Curry Leaves-8-10 nos.
Chopped Coriander leaves-1/3 Cup
Urad dal-1/2 tbsp
Clear oil-2-3 tsp
Hing- a pinch of
Salt to taste

Method:

First wash the potatoes and boil them in a pressure cooker, cook till 3-4 whistle. And once that done peels off potato skin and keep aside.
Then in a bowl smash them roughly. As shown in below image.

Heat 2tsp oil in a kadhai, First add the mustard seeds and let them crackle. Then you can add the Urad dal.
Add dry red chilli and curry leaves and sauté for some seconds.
Add chopped onion and fry them it becomes translucent. Also add chopped green chilli along with that.

Once onion appear to be translucent add the mashed potato and mix it well with Onion and masala.
Add salt and turmeric powder and pinch of Hing .
Sprinkle chopped coriander leaves on top of it.

Mix it well and you potato mix sabji for Dosa is ready to be served.

Poha Receipe for Breakfast I Authentic Maharastrian Poha Receipe I

2020-09-12T20:45:00.006+05:30

Poha is a popular Maharashtrian breakfast recipe made from white flattened rice. The Popular version of Maharashtrian Poha is with Onion but though other many other variations also exists. Other popular Poha recipe I have came across is Indori Poha. Will share that recipe some day as well.

So my today's recipe is Onion Poha or Kanda Poha. Kanda is marathi word for Onion.

Serving: 03 Person

Cooking time: 20 Minutes

What we Need:

Poha/ Flattend Rice-1 Cup
Chopped Onion-1 big Size
Chopped Green Chilli-2 pcs (if required you can add more)
Peanuts-1 tbsp
Mustard seeds- 1/3 tsp
Sugar-1/2 tsp
Lemon juice-2 tsp
Salt to taste
Curry Leaves-8-10 nos.
Chopped Coriander leaves-1/3 Cup
Clear oil-1 tsp

Method:

First rinse the Poha with a strainer, till it becomes soft. Poha should loose their crunchiness.

Dry roast in a kadhai the peanuts till they becomes crunchy.
Take a kadhai with 1 tbsp oil and heat it up, Add Jeera and mustard seeds.
Once you hear the crackling sound of mustard seeds, add the chopped onion and fry till it becomes translucent.
Add chopped green chilli and curry leaves once onion reached to translucent stage.

Add soaked Flattened rice and peanuts and stir for some seconds.
Now add turmerics, sugar and salt and and mix it well.

Cover with lid and cook for 2-3 minutes, for low flame
Sprinkle chopped coriander leaves, and 2 tsp lemon juice and cook again for some seconds.

Now tasty and healthy Poha is ready, serve with cup of hot tea.

Coconut chutney recipe | Nariyal chutney | Chutney with Dosa & Idli

2020-09-06T18:29:00.002+05:30

Coconut chutney for Idli and Dosa can be very simple and very easy. This is integral part of Dosa along with Sambar by side.

So here is my recipe for coconut chutney..

Serving: 05 Person

Cooking time: 15 Minutes

What we Need:

Grated Coconut-1/2 cup roughly chopped
Urad dal- 1/4 tsp
Tamarind / Emli paste-1 tsp
Dry red chilli-1 nos.
Mustard seeds- 1/3 tsp
Green Chilli-2 Nos (As I have not added red chilli powder, if required you can add)
Ginger-A small piece
Salt to taste
Curry Leaves-8-10 nos.
Fried chana Dal-1 tbsp
Clear oil-1 tsp

Method:

Take a mixer grinder jar with a 1/2 cup roughly copped coconut, a piece of ginger, 2 green chilies, 1 tsp tamarind or emli paste. Add little water if required, grind them together.
Transfer the coconut paste to a bowl.

Now take tadka ladle heat it up with 1 tsp oil. Add 1/3 tsp mustard seeds & 1/2 tsp Urad dal, once seeds begin to crackle add curry leaves, dry red chilli. Saute them for 8-10 seconds.

Now take away the tampering mixture and pour it over the prepared coconut paste. Mix them together.
Now you coconut chutney is ready to be served with Dosa or Idli.

How to Make Sambar I Sambar recipe I Sambar recipe with mix vegetables

2020-09-05T00:02:00.004+05:30

Sambar is lentil based stew, cooked with Toor daal (Arhar dal) & different vegetables. It is very much integral part of south Indian staple food.

It generally tangy & sweet in taste for this authentic south Indian dish. It can be served with various types of Dosa, Idlli and Vada. Steaming hot Sambar also can be enjoyed with rice as well.

Here is my recipe for south Indian Sambar.

Serving: 03 Person

Cooking time: 40 Minutes

What we Need:

For Dal

Toor Dal- 1/2 Cup
Salt to Taste
Turmeric-1/2 Tsp
Tamarind Paste- 1 Tbsp

Vegetables & Masala

Drumstick-1 pcs (Cut in 2 inches lengthwise equally)
Red pumpkin -1/2 Cup
Bottle gourd- 1/2 Cup
Carrot-1/4 cup (Chopped in small dice)
Tomato-2 small chopped
Onion-1 chopped
Eggplant (Baingan)- 1/4 Cup
Curry Leaves-10-15 nos
Cumin seeds (Jeera)- 1/2 Tsp
Fenugreek Seeds (Methi)- 1/2 Tsp
Turmeric-1/2 Tsp
Sambar Masala- 1/2 Tbsp
Jaggery-1 Tsp
Dry red chilli-2 Nos.
Mustard seeds- 1 Tsp
Green Chilli-2 Nos (As I have not added red chilli powder, if required you can add)
Asafoetida / Hing- A Pinch
Salt to taste
Clear oil-2 Tbsp

Method:

We must first wash the Toor dal, and soak for almost 2-3 Hrs.
In a pressure cooker take lentil and take 2 cups of water along with 2-3 slitted green chilies and some salt. Boil till 2-3 whistle. (Chilly can be added based on taste)
Open the pressure cooker and whisk the dal so there should not be any lumps.

Take a kadhai, heat it up with 2 Tbsp oil. Add 1/2 Tsp Mustard seeds, 1/4 Cumin seeds (Jeera) & Methi. Also add one dry red chilli.
Add 10-15 curry leaves, once the crackling sounds of mustard will come then add chopped onion.
Fry these all together till the onion becomes translucent.

Add 2 chopped tomato and some salt and sauté for till the tomato start to melt

Then you can add rest all the vegetables, sauté together a minute.

Cover it with lid, cook for 4-5 minutes till all the vegetables semi cooked.
Then pour boiled dal. add tamarind pulp and 1 Tsp Jaggery. (Jaggery is optional, if you want to balance the sweet and sour taste, then you can add. Otherwise we can skip)
Finally, for Dal we can add 2 to 3 cup of warm water based on consistency you like to have.
cook for 3-4 minutes, so it will come to boil. Add salt as much as required.
Now yummy sambar is ready, enjoy with Idli or Dosa.

Methi Paratha I Methi ka Paratha I How to make Flatbread / Indian Roti with Fenugreek Leaves I Health Breakfast-Methi Paratha

2020-09-01T20:37:00.002+05:30

Methi paratha recipe is of the popular paratha / Indian flat bread recipe. Methi paratha is a healthy and tasty whole wheat flatbread made with Fenugreek leaves. These Fenugreek flatbread is a healthy alternative to plain Paratha /Alu Paratha and packed with more flavors and nutrition.

Methi paratha is a quick and healthy breakfast or Light dinner option. Fenugreek aka Methi leaves is easily found in Indian vegetable Market. And it also does not really demand any side dish or vegetables.

Serving: 5 Parathas (For 3 Person)

Preparation time:35 Minutes

Cooking time: 25 Minutes

What we Need:

Methi- 1.5 Cup
Whole Wheat Atta-2.5 Cup
Ginger- 1/2 tsp
Ajwain (Carom Seeds)- 1/2 tsp
Water-1.5 Cup
Chopped Green Chilli-2 pcs
Clean oil-1/2 tsp (For kneading the dough)
Salt to Taste
Oil / Ghee- 5 Tsp

Preparation:

Wash and rinse 1.5 cup tightly packed Methi leaves very well in water. Drain and chop the Methi leaves finely and keep aside.
In a bowl 1.5 cup Methi chopped leaves, add some salt, ajwain, chopped green chilli (2pcs), Ginger. Mix them them well together with hand.
Now in the same Bowl we have to add whole wheat flour for Kneading. But add the atta/ wheat flour and water gradually.
Knead to a smooth dough. Add more water if required while kneading. If the dough becomes sticky then please add some wheat flour.
Once the dough is ready, take some oil rub on it. keep in rest for 25-30 minutes. Cover it with muslin cloth.

Making Methi Paratha:

Now after 25 minutes you have to knead again with make it soft.
We we have to make even size balls.
Take one dough ball, dust with some wheat flour again before rolling.
Roll it again to 5.5- 6-inch diameter to some thickness. Do not roll it too thin.
Now cook the paratha either in ghee or clear oil till it become golden brown. Complete others in same way.
Now our Methi paratha is ready, serve it hot butter cube or Tomato kethup.

Steam Modak I Recipe of Steam Modak with Mould I Modak for Ganesh Festival.

2020-08-29T14:36:00.002+05:30

Modak is an Indian traditional sweet popular in the states of Maharashtra and Goa. It is considered one of the favorite religious dishes of Lord Ganesha and therefore most of the people in this region prepare this dish in Ganesha festival. The sweet filling inside consists of freshly grated coconut and Jaggery, while the outer soft shell is made from rice Flour.

Now a days there are many variants of Modak are being prepared, Steamed and Fried Modak etc. Today I am going to share recipe of Steam Modak which is more authentic.

Serving: 04 Person

Cooking time: 45 Minutes

What we Need:

Rice Flour-11/3 Cup
Milk-1/2 Cup
Ghee-1 tsp
Grated Coconut-3/4 Cup
Grated Jaggery-1/2 Cup

Preparation:

Take kadhai and heat it up, mix 1/2 water and 1/2 cup milk, add 1/2 tsp ghee and a pinch of salt. Bring the solution to boil.
Add Rice to it and stir regularly so that there should not be any lump. Now turn off the gas and knead the mix together to make smooth dough.
On the dough take small amount of ghee and cover with wet muslin cloth. Keep it aside for 8-10 minutes.
Take one bowl and mix the 3/4 cup coconut and 1/2 cup jaggery together, before cooking.
Now take one deep kadhai, add the mix and cook in medium heat for 3-4 minute, until it form as thick mixture.
Turn off the gas again and keep it aside, to cool it.
Knead the dough again so it it becomes smooth.Take the Modak mould, grease it with ghee and close it.
Now take small portion of the dough and put into the mould and with finger make it spread along the all wall and create a cavity as well.
Take the Coconut & Jaggery mix and fill the dough cavity. And seal bottom portion with some additional dough.
Now you can demould the Modak from the mould softly and gently. Repeat this step to create as much as you required.

Steaming Process:

Take steamer, grease the steamer plate either with oil or ghee.
Place all the Modak on a steamer plate steam for another 10 minutes.
Now delicious Modak is ready, serve it warm.

Note: If you like smell of Cardamom, then you can add 1/2 tsp cardamom and dry fruits to it while cooking the coconut and Jaggery filling.

Brinjal / Egg plant Pakora /crisp fritters for evening Snacks I Baingan Pakora recipe I Brinjal Bajji recipe

2020-08-29T14:22:00.006+05:30

Brinjal/ Egg plant Pakoda recipe is one of the easy home made Pakora recipe
There are occasions when I make Pakoras. Its really cool snacks option with evening cup of tea for the rainy season.

Rain,Pakoras and Cup of hot tea are a never fail combination.

Serving: 03 Person

Cooking time: 15 Minutes

What we Need:

Long slender Brinjal-2-3 pcs
Besan-1/2 Cup
Rise Flour-1/2 Cup (Good to have somewhat coarse finish Rice flour, not very fine one)
Oil for deep frying
Kalonjee/ Kalojia-1/2 Tsp
Turmeric-1/2tsp
Green Chilli paste- 1 Tsp
Edible Soda- 1 pinch
Salt to taste

Preparation:

First wash the long slender Brinjal in running water and bisect them in length wise.
Then take a particular section cut them as shown in image.

Prepare the batter with 1/2 Cup Besan & Rice flour. Add some water to make the batter.
Add 1/2 Tsp Kalonjee, 1/2 Tsp Turmeric and 1tsp Green Chilli paste. Finally add pich of edible soda and salt to taste.

Now take required oil for deep fry in a pan and heat it up.
Add 2 Tsp hot oil in the batter, this will make the Pakora real crunchy.
Now dip the slitted Brinjal in a batter evenly and gently add in hot oil. Turn the flame to medium.
Fry for 2-3 minutes and flip it over for the other side.
After a minute or so the Pakora will become golden brown from both side.
Now with a help of deep fry strainer take it out, place them on tissue paper so that it will soak the extra oil.
Serve them hot with tomato ketchup / green chilli sauce.

Note: Adding hot oil in the batter make your Pakora will be really crunchy.

Egg Masala I Dim Khasa I How to make restaurant type Egg curry at home

2020-08-22T20:48:00.003+05:30

Egg Masala or Dim kasha is another delicious recipe from Bengali cuisine. It is similar to masla Egg which is thick gravy based. This can go very well go with Rice or Roti.

Serving: 03 Person

Cooking time: 30 Minutes

What we Need:

Egg- 4 pcs.
Potato-1 pcs. (Big Size)
Onion-3 Medium Size
Turmeric-1 Tsp (1/2 for cooking and 1/2 for marinate process)
Cumin Powder-1 tsp
Dhonia powder-1tsp
Jeera (Cumin Seed)- 1/4 Tsp for thadka
Green chilli-3-4 nos. (3 for Paste)
Mustard oil-3/4 Cup (However you can take clear oil too)
Red chilli powder-1/4 Tbs
Ginger & Garlic Paste-1 tsp
Whole Cardamom-2 pcs
Whole Lang-2 pcs
bay leaf-2 pcs
Cinnamon-1 small stick for thadka
Dry Red Chilli-1 pcs for thadka
Cardamom & Cinnamon Powder together-1/2 tsp
Salt to taste

Preparation:

First take Eggs and washed full potato (don't chopped) and boiled together for 2-3 whistle in a pressure cooker.
Wash 2 Onion and chopped it, and keep aside.
Open the Pressure cooker and peel off the Potato and egg. Divide the potato in 4 even size.
Toss the Egg with Salt, Turmeric keep aside, with a knife strike on the egg, so it won’t spit off the kadhai.
Now you have to make paste of Tomato, Green chilli and Onion. you have to make a smooth paste.
Heat oil in a kadhai, fry eggs and potato together and keep them aside. The both items should be golden brown.
Heat some more oil in the kadhai, add bay leaf and small amount jeera and other whole spices.
Once you hear the crackling sound add previously chopped onion turn it golden color. Add garlic and ginger paste to it. saute for some time.Cook for a minute.
Add the paste to it, add turmeric, salt and red chilli powder, Dhonia powder and coriander powder. You have to cook this mix till you see some oil coming out of it.
Add Egg and Potato and sauté for some time so the masala mix evenly with them.
This will be thick gravy so you have to add very small amount of water, cover with lid.
Cook for 3 minute and add Cardamom & Cinnamon powder, now your curry is ready.
Serve it hot with Rice or Roti.

Malpua recipe I Famous Indian Dessert from Bengali and Odia Cuisine I Indian Pancake

2020-08-22T12:22:00.001+05:30

Malpua is also known as Pancake, It is very much popular dessert in Eastern as well as western region of India. However preparation is different. In Bengal we prepare the Malpua during Lord Krishna Janmashtami and offer them as bhog.

Today I am sharing of the type will come with more variant preparation in future.

Serving: 03 Person

Cooking time: 30 Minutes

What we Need:

Flour/ Maida- 1 Cup
Sooji/ Semolina-1/4Cup
Sugar- 1/4 Cup
Coconut chopped thin diced-1/4Cup
Soda- A pinch off
Salt-A Pinch off
Sauf / fennel seeds-1/2tsp
Clear Oil-2 Tbs

Preparation:

First we have to soak the 1/4 cup Semolia /Sooji for at-least 30 minutes.
Then take a bowl, Prepare the batter by mixing Maida 2cup, Sooji 1/4cup, Sugar 1/4cup with some water. Add water gradually to the batter should not be too watery. The batter should have semi consistency.
You have to stir the mix such way that there should be no lumps at all.
Finally in the batter you can add chopped coconut, Sauf, a pinch of edible soda and a pinch of salt. Mix all together well.
Now take 2 Tbs in deep frying pan and heat it up, We have to deep fry Malpua. so you can always adjust the oil quantity.
Now take a Soup deep ladle and pour the batter gently in hot oil. Once oil is heats up you can turn it to medium flame.
Fry till it becomes golden brown.
Serve hot with some added coconut chopped pieces.

Note: Salt is to be added slightly, so that you will get soothing taste of sweetness.

Matki / Moth Beans ki Sabji I Matki/ Moth Beans dry vegetable Recipe for Roti and Chapati

2020-08-20T22:28:00.005+05:30

Matki / Moth beans is one of the popular food ingredients in Maharashtra. It does have lots of health benefits. Therefore, its recommended for all age group people to include in their meal.

There are different ways that you can prepare dish with Matki/ Moth beans. I am sharing my way of Matki/ moth beans ki sabji. You can enjoy this dish with Roti/ chapati in Morning breakfast or in evening meal.

Serving: 03 Person

Cooking time: 30 Minutes

What we Need:

Green Whole Matki/ Moth Beans- 1/2 Cup
Onion-1 Medium Size, Finely chopped
Curry leaves-4-5
Lemon juice-1 Tsp
Green chilli-2, Finely chopped
Garlic-5 cloves chopped
Turmeric-1 Tsp
Jeera (Cumin Seed)-1/2 tsp
Oil-2 Tsp
Salt to taste

Preparation:

First take 1/2 cup of Matki / Moth beans, wash gently and soak overnight in a bowl of water. Also you warp this moth beans in a muslin cloth a wait till it gets spouted. It may take 2-3 days. Some day I will share recipe with spouted Matki or moth beans. Today i am sharing recipe with without spouted condition
Now you can take the overnight soaked Matki /Moth beans in a pressure cooker and boil it till one whistle with just water.
Heat 2 Tsp oil in a pan, Add cumin seeds and curry leaves to it.
Now add finely chopped garlic and and finely chopped green chilli.
now add chopped onion and saute for some time so that it gets slightly brown. here i have added garlic before onion so that the strong smell of garlic.
Then you can add the boiled Matki/ Moth beans, add turmeric and salt.
Fry for 2-3 minute and lastly add 1Tsp lemon juice and mix it well.
lemon juice will bring tangy taste which is going to blend the taste very well.
Now you switch off the gas stove and enjoy it with roti or chapati in Morning breakfast/ Evening Dinner.

Masala Bhat recipe in Maharashtrian Style

2020-08-17T22:22:00.005+05:30

Masala Bhat is one of the of the famous Maharashtrian recipe. This recipe is prepared by almost in every occasion of party time by local folks.It is easy, delicious and one pot meal with wholesomeness with lots of green vegetables. This recipe can be made in Rice cooker or in a kadhai.

It is also vegetarian recipe and can be eat in lunch as well as in dinner time. The beauty of this dish, that you dont need to prepare any side dish. Can be served with Raita / Koshimbir or green salads.

What we Need:

Basmati Rice- 1 1/2 Glass (you can also take normal rice too)
Carrot-1/4 Cup raw
Beans-1/4 Cup raw
Cauliflower-1/2 Cup
Green Peas-1/4 Cup
Capsicum-1 small size Finely chopped
Peanuts- 1/4 Cup
Onion-3 pcs Medium size- Finely Chopped
Garlic and Ginger paste-1 1/2 Tsp
Tomato-3/4 Cup (2 medium size Finely Chopped)
Jeera Powder-1 Tsp
Coriander Powder-1 1/2 tsp
Garam masala-1 Tsp
Green chilli paste -1 Tsp
Cardamom- 3-4 pcs
Cinnamon- 3 Stick
Long/ Clove-3 pcs
Black peeper- 4-5 nos
bay leaf-2 pcs
Turmeric-1 tsp
Jeera-1/2 Tsp
Salt to taste
Coriander leaves-1/4 Cup
Refined Oil- 3 Tbs

Preparation:

First clean the long grain Basmati rice and soak it for around 30 minutes. drain the water using a colander.
Also Soak Peanuts in bowl for some time.
Now take another kadhai add oil. Heat it up. Add Jeera and all whole spices and stir for some time.
In some seconds when you can smell the aroma from whole spices, add onion to fry.
Once onion become golden brown add Cauli flower, Beans,Capsicum, carrots, green peas and sauté for 3-4 minutes .All the vegetables has to be shallow fry.
Add Garlic and Ginger paste and Tomato, turmeric and salt. Stir for some time.
Once all the vegetables are fried to some extent then add Jeera powder and cumin powder and 1tsp green chilli paste. Add very little water and cook for 3-3 minutes.
Now place layer of soaked rice and mix with all the vegetables. Add garam masala and coriander powder and again mix it well for another 3 minutes
now add water, Water should be almost almost eual to the level of rice and vegetable mix ( because it almost dependent on the vegetable you took)
Add salt to tate and place the lid. Check with the interval of 8-10 minutes once the rice is ready you can switch off the gas.
Serve hot, alomot everyone will going to like this Maharastiran Masala bhat.

Kumro phuler Bora (Pumpkin Flower Pakora..)

2020-08-16T20:54:00.002+05:30

Pumpkin flowers or Kumro phul is one of the favorite food item. It is one of the favorite food starter in Bengali cuisine. But now a days its almost forgotten recipe. So today i am sharing this recipe which can be very simple and quick to make. It is pure vegetarian recipe.

Serving: 3 Person

Cooking time: 15 Minutes

What we Need:

Rice flour-1.5 Cup
Besan-1/2 Cup
Kalonji-1/2 tsp
Green chilli pate-1/2 tsp
Turmeric-1/4 tsp
Salt to taste
Oil to fry-2 Cup

Preparation:

Cut the stem of the flowers and wash them gently and rinse the water. Keep them aside and wait till all flowers gets fried up.
Take 2 cup oil and heat it up. Oil qty to be adjusted based on qty you need. as we required for deep fry.
Now we have to prepare the batter using Rice flour 1.5 Cup, Besan 1 Cup, Kalonji-1/2 tsp, Green chilli Paste, Turmeric and Salt to taste.
Add 1tsp hot oil in the batter, this will make the Pakora real crunchy.
Now dip the flower one by one and give it hot oil for deep fry.
Once the Pakora become real golden brown, serve it hot with dal rice.

Chat-Pata Sweet Corn for evening snacks ( Butter Masala Sweet Corn..)

2020-08-16T15:11:00.009+05:30

When we came to Pune for the first time surprising part we notice that people used to have charcoal fired/ grilled corn along with slight drizzle of rain and it is immensely popular among all Punekars. In Pune the most of the time we notice the rain like drizzling not as heavy compare to the parts of India.

Along with Grilled Corn now a days tasty Masla Corn chat is also very much popular among all. and it is available in most of the restaurant and malls.

Serving: 2 Person

Cooking time: 15 Minutes

What we Need:

Sweet corn Kernels-2 Cup
Onion-1 Medium size finely Chopped
Tomato 1 Medium Finely chopped
Green Chilli- 1- Finely chopped (Based on your Taste)
Chaat Masala-1/2 tsp (Adjusted to your taste)
Coriander leaves-1 1/2 tbs
Red chilli Powder-1/2 tsp (Adjusted to your taste)
Cumin Powder-1/2 tsp
Jeera Powder-1/2 tsp
Butter-1 tbs
Lemon juice-1 tsp
Salt to taste
Capsicum-1 tsp (Optional)
Cheese-Optional

Preparation:

First pick the corn kernels in a medium size bowl and boil them with water until they become tender and soft. Then Rinse the water and keep it aside.
Take a frying pan add 1 tbs butter and turn it to boil, then add the boiled corn.
On to that add finely chopped onion, tomato and green chilli. If you want you can add capsicum. Its completely optional.
Add 1/2 tsp Chaat masala, 1/2 tsp Coriander powder, 1/2 tsp Jeera powder and 1/2 tsp red chilli powder and finally sprinkle some salt based on your taste.
Saute for some time then add 1 tsp lemon juice and garnish with coriander leaves.
I have added Cheese for my daughter its completely optional, Switch of the gas, Now your Chat-Pata Corn Masala is ready. Serve hot every one will definitely going to enjoy it.

Note: If you have acidity problem them you can avoid capsicum ad it may trigger acidity.

Masoor Dal Pakora with Cabbage I Dal Pakora Recipe.

2020-08-08T16:20:00.007+05:30

Masoor Dal Pakora with cabbage is one of the very good for evening snacks. Specially in rainy time no combination can beat of Pakora and cup of hot tea.

Being today as a rainy day in Pune, I am preparing this for evening snacks. It is very simple and easy to cook.

Serving: 03 Person

Cooking time: 15 Minutes

What we Need:

Masoor Dal (Red Lentil) Paste-2 small Cup
Onion-1/2 small Cup
Cabbage-1 small Cup
Green Chilli- 4-5 pcs (Based on your spicy intake capacity)
Coriander leaves-1 small Cup
Turmeric-1/2 tsp
Onion-1/2 small Cup
Oil for fry-Based on deep frying
Clear oil-3 tsp

P Preparation:

First soak the Masoor dal or Red Lentil for about 2.5 to 3 hr in water and make the paste with mixer grinder. you can take paste the paste of 2 cup.
Finely chop the cabbage and mix with some salt for some time and keep it aside for some time. So that cabbage will gain smooth texture and unusual odor also vanish from cabbage.
Take a big bowl pour the Masoor dal paste, cabbage, chopped Green chilli, Coriander leaves, onion, Turmeric and Salt to taste.
Heat 3 cup oil in deep frying pan , and make small balls of the Pakora mix and fry till it became deep golden brown color.
Add 2-3 tsp oil in the mixture, this will make the pakora real Krispy.
Keep all the Pakora on the tissue paper so excess oil will be soaked in tissue paper.
Now Masoor dal Pakora with cabbage is ready, serve hot with some tomato and chilli sauce and enjoy rainy evening.

Fried Maggie Recipe I Instant Maggie with Goodness of Vegetables

2020-08-08T16:17:00.006+05:30

Instant Maggie is one of the all-time favorites for all age group. As it can be cooked in very quick time so it can be very well for morning as well evening time.

Today i am going to share recipe how to make Fried Maggie or Veg Maggie. In this dish I am going to add as many as vegetables possible so that it gives boost nutritional value of the food.

Serving: 02 Person

Cooking time: 10 Minutes

What we Need:

Maggie-2 packet
Turmeric-1/4 Tsp
Green Chilli-1/2 Tsp
Red chilli powder-1/4 Tsp (Optional)
Garam masala-1/4 Tsp
Sweet Corn-1/4 Cup
Salt to Taste
Maggie Masala
Clear oil-2-3 Tbsp

Vegetables chopped mix-1/2 Cup

Carrot
Beans
Tomato
Onion
Capsicum

Preparation:

First take one bowl with 4 cups of water, when water comes to boil add the Maggie. I am not gone to break the Maggie.
When Maggie boiled to 75-80%, switch off the gas strain the water. Then soak the Maggie well. We can keep stock water to further use.
Heat 3 tsp oil in a shallow frying pan, add finely chopped onion till it become translucent.
Then add finally chopped tomato, Carrot, capsicum, Sweet corns and green chilli to it. And sauté for few more seconds.
Add turmeric, Red chilli powder, Garam Masala then add Maggie masala to it.
In 1 minutes add boiled stock water so that masala won't burn out and vegetable keep getting soft.
After 2 to 3 minutes you can add boiled Maggie, and stir and mix them well.
Cook for 3 to 4 minutes so that it water gets dried up. Don't mix hastily.
Finally, you can garnish with chopped coriander leaves and some grated cheese. (My daughter loves cheese, so I have added. It’s completely optional.)
Enjoy your fried Maggie or veg fried Maggie.

Veg. Dum Biryani / Vegetable Dum Biriyani Recipe

2020-08-08T14:51:00.005+05:30

Veg Dum Biryani is one of the most famous Indian traditional recipes made with some easily available ingredients. Though its lengthy cooking process but it can be mouthwatering dish in any day. This irresistible delicacy makes for a perfect wholesome meal, made with rice, spices and veggies, Biryani is often prepared for special occasion and festivals. It tastes best when served with Raita.

This biryani recipe is the almost traditional way of making Biryani in a Handi, sealed with Foil paper and slow-cooking. However, you can add your favorite vegetables or Panner to enhance the taste of it or give yourself touch.

What we Need:

Basmati Rice- 250 gm
Carrot-1/2 Cup raw
Beans-1/2 Cup raw
Potato-1pcs
Cauliflower-250gm
Green Peas-125gm
Capsicum-1pcs (Medium Size)
Onion-4pcs (2 for biryani barista and 2 for mix vegetables)
Garlic and Ginjer paste-1 1/2 tsp
Tomato-1 1/2 cup (2 medium size)
Cashew-1/2 cup Broken
Curd-3tsp
Jeera Powder-1tsp
Coriander Powder-1 1/2 tsp
Garam masala-1/2 tsp
Biriyani Masala-1 tsp
Green chilli paste -1 tsp
Cardamom- 7-8 pcs
Cinnamon- 4 Stick
Long/ Clove-7-8 pcs
Black peeper- 8-10 nos
bay leaf-4 pcs
Turmeric-1 tsp
Curry leaves
Jeera-1/2 tsp
Salt to taste
Refined Oil- 3 Cup oil

Preparation:

Cooking Rice:

First clean the long grain Basmati rice and soak it for around 30 minutes. drain the water using a colander.
Heat a pot with water, Add 1 tsp oil, add 4 green cardamom, 1 cloves and salt. Let it come to a boil.
Add the soaked the rice stir for a while. Cook for 70%-75%, then you can strain the water from the Rice. Keep it aside.

Preparation on Biriyani barista and Vegetable Mix:

Take onion and chop in finely for Biriyani Barista. Also wash and cut the vegetables medium size.
Heat 2 Cup oil in a frying pan, add chopped onion for barista. Cook until they turn deep golden brown and caramelize. And keep it aside.
Roast the Cashew nut for a minute and remove it on a plate.
Now take another kadhai add oil. Heat it up. Fry cauli flower, potato, Beans,Capsicum, carrots, green peas and sauté for 3-4 minutes .All the vegetables has to be shallow fry.
Once all the vegetables are fried to 50%, keep them aside.
Add some more oil if you need, once the oil heated up, you can add 1/2 tsp Jeera, few curry leaves, 2-Cinnamon stick, 4 cloves of Cardamom, Some black pepper seeds,4 Cloves,2- Bay leaf and sauté for some time.
Once you hear the crackling sound add the chopped onion, cook till it become golden brown.
Add 1 1/2 tsp Ginger and garlic & Green chilli paste and saute again for some time. Add chopped tomato as well.
Take 2-3 tsb curd and whisk in a bowl to bring to room temperature, once done add it to pan.
Add Jeera powder, Coriander powder & Garam Masala for some time. Put the lid and cook for some time. You can add some water too so that the masla won’t burn out.
Once the masala cooked for some time add all the vegetables and fry again for some time.
Add Some Mint leaves and coriander leaves to the vegetable mix.
Add 1 tsp Biriyani masala mix it well.

Layering the Biriyani for Dum:

Once the vegetable mix is ready now time comes for the layering the Biriyani with Rice.
Once the Vegetable mix is ready, for layering you can turn the flame off or low.
Sprinkle onion barista on the vegetable mix or base. keeps half onion barista for Rice as well to be sprinkle on the top.
Now place the rice on the cooked vegetables sprinkle some remaining barista, coriander leaves, Mint leaves.
Cover the pan with Aluminium foil and place the lid on it.
Now take a frying pan and heat it up. Once the pan gets heated up you can place the Handi on it.
for the Five-minute heat it up with high flame and then turn the flame low. Cook in the low flame for 25-30 minute.
Now your delicious Vegetable Dum biryani is ready. Serve with Riata.

Authentic Bengali Bottle Gourd dal / Lau Daal.

2020-08-08T14:34:00.018+05:30

Today I am sharing recipe of Bottle gourd dal (lentil), with Masoor dal (Red lentil). which is most popular dal in India with the fact it is most nutritious among another available dal. However, this recipe can also be cooked with Moong dal as well, will share that some other day.

Authentic Bengali style Bottle gourd dal is a popular side dish that will go very well with Rice and fries.

Serving: 03 Person

Cooking time: 20 Minutes

What we Need:

Masoor Dal (Red Lentil)-1 Cup
Bottle Gourd / Lau- 1 Cup chopped in a dice shape
Turmeric-1/2 Tsp
Chopped Coriander leaves- A bunch of
Green chilli-2 nos.
Salt to taste

For Thadka:

Mustard oil-1-2 tsp
kalonji-1/4 tsp
Jeera/ Cumin seeds-1/4 tsp
Dry Red chilli/ Sukno lanka-2 pcs
Jaggery-1/2 tsp

Preparation:

Wash 1 cup of Masoor dal in water, take it in a pressure cooker. For 1 cup Masoor dal you can add 3 cups of water. Add some salt and slitted green chilli to it.
Wait for 2 whistle and then turn off the gas. Open the pressure cooker and check if the dal boiled or not.
In another bowl take 5 cup of water and heat it up. Now mix the hot water in the boiled dal. Add hot water only otherwise lumps may form in dal.
Now take the bottle gourd and make small dice shape, add those in the cooker itself and boiled it together. Add some turmeric and salt to it.
Cook till your bottle gourd become soften. once the bottle gourd boils then keep the flame down. Check the salt and add if you need.
Take one kadhai and heat oil, add Kalojira, jeera and dry red chilli. once you hear the crackling sound from jeera you can pour the dal to it.
Add 1/2 tsp Jaggery and some salt to taste.
Garnish with some coriander, so your Bottle gourd is ready. Enjoy your meal.

Stuffed Chalkumro with Sorse / Stuff Ash gourd with Mustard seeds/ Veg starter for Rice.

2020-08-08T14:31:00.004+05:30

Chal Kumro / Ash Gourd also known as white pumpkin. Ash gourd have maximum water content low in calories, fat and protein and carbs, yet it is rich in fiber and antioxidants which is helpful for immune system.This dish can be a very good side dish. along with Dal and Rice. Most obviously it is a Bengali vegetarian recipe.

Serving: 03 Person

Cooking time: 15 Minutes

What we Need:

Ash Gourd/ Chal Kumro- 6 pcs
Mustard seeds -1 Bowl
Green chilli- 1/4 Cup
Frying Oil-
Turmeric- a Pinch
Salt to taste

Preparation:

First take the Ash gourd/ Chal kumro wash and peel off the skin.
Cut the Ash gourd in round -round pieces. The thickness of each piece should be around 1 inch. Now with a knife cut in a middle side so that pocket shape for stuffing.
Boil them to 50% in a bowl by adding some turmeric and some salt. Do not forget to add salt in the water.
Make stuffing paste with mustard seeds, Green chilli and some salt. Pinch of salt will helpful to avoid the bitterness taste from mustard paste.
With a spoon now put paste in the pocket of the boiled Ash gourd / Chal Kumro slices and keep them aside.
Now take frying pan, heat it up. Add some oil. Now shallow fry the ash gourd/ chal kumro slices till it become golden brown from both sides.
Now your stuffed Chalkumro with mustard seed completed, serve with dal and rice.

Mourala fish curry with Bringal (Bengali fish Curry)

2020-08-08T14:27:00.005+05:30

Mourala fish is another tasty river fish. They are very small in size. People used to avoid to eat those small fishes due to cutting & cleaning time it required. But believe me if you afford to take the effort then this fish will be much more tastier than the Big fishes.

What we Need:

Morrala Fish- 250gm
Brinjal-1Pcs (Medium Size)
Potato-1 pcs. (Medium Size)
Turmeric-1 1/2 tsp ( 1/2 for cooking and 1 for marinate process)
Jeera (Cumin Seed)- 2tsp (2 tea spoon for paste, 1/4 for Tadka)
Green chilli-5 nos (3 for Paste and 2 for Curry)
Kajonji-1/4tsp
Mustard oil-3/4 Cup (However you can take clear oil too)
Water-2 cup
Salt to taste

Preparation:

Clean the fresh Mourala fish at running water, once we clean it properly there will be minimum smell.
Then take a small bowl, where we are going to marinate the fish with Salt, 1/2 tsp Turmeric powder. And keep it aside.
Then wash the Potato and Brinjal and cut them in lengthy size in dice form.
With the help of mixer grinder or Sheel Nora, paste the Green Chilli and Jeera. Add water for proper grinding/ paste.
Take a Kadhai and heat up the oil and drop the Mourala fish for fry, Fish has to be shallow fry from both side evenly and keep it aside.
Then fry Brinjal and Potato with Turmeric and salt in the remaining oil, also keep it aside.
Add some more oil in the kadhai if required, Jeera & kalonji into the oil, once you hear the popping sound, add Jeera and chilli paste and Turmeric powder and little water so that mixture don't burn out.
Once the masla gets fried, then you can add already fried fish to it. Saute well with the masala.
After some time you can add water based on the gravy you need.
Add the stilted green chilli and some salt, then cover with lid. Based on chilli you take you can add more green chili or Red chilli Powder.
Turn the fame down and cook it for 4-5 minutes.
Now your delicious Mourala fish curry is ready, serve with Rice.

Kaju (Cashew Nut) Panner masala Or Kaju Panner Curry.

2020-08-08T14:24:00.001+05:30

Kaju Panner masala or Kaju Panner curry is one the famous recipe made from Panner.

Today I am going to prepare this dish the way my sister make and lighten up the eyes of her kids. Her kids are choosy for foods but this Kaju Panner masala is one of their favorite item. And I am pretty sure your kids also going to love this.

Kaju Panner masala / Kaju Panner Curry can me make in quick time, so this dish also ideal when some guests are coming. and you need some quick as well as delicious dish.

In this dish, not going to use any garlic or onion so it will be Pure Veg.

Serving:- 4 Person

Cooking Time:-30 Minutes

What We need:

Paneer:-200 gm.
Potato:- 2pcs (medium size, based on your liking with potato)
Mustard Oil:- 4 to 5 tbs (you can take clear oil too)
Salt to taste

For Gravy base ( Masala Paste) :

Cumin Powder:-1tsp.
Coriander Powder:-1tsp.
Cardamom / Elachi:- 4-5 cloves
Cinnamon / Darchini:- 1 stick (Small Size)
Kaju/Cashew Nuts :- 50 gm or 1 Small size bowl
Clove / Long:- 5pcs.
Black Pepper:- 3 to 4 pcs
Green Chilli:- 3 to 4 (Its up to your spice requirements)

For Thadka:

Jeera
Kalorjire (Kalonji)
Sauf
Bay leaf.

You just need a pinch all of them together.

Preparation:

First, take the mentioned ingredient for paste with some water, grind with mixer grinder. Then keep it aside.
For this dish I am taking Amul plain Panner, I kept paneer in a bowl to achieve room temperature.
Wash the potatoes, and cut them even sizes and boil with cooker, while boiling you can add some salt to it.
Take a kadhai heat up oil, add panner to heated oil, also add turmeric and salt opt for shallow fry to 2-3 minutes (Do not over fry the panner otherwise will new hard). Take out all the Panner and keep them aside.
Once the panner fry done add fry the boiled potato with some turmeric (add salt if you have not added while boiling). And keep it aside.
In some kadhai add oil if required, heat it up. once the oil heats up add the Tadka ingredients.
Now in the later second add the paste, cook for 3-4 minute until the water gets soaked from the masala.
Add paneer and potatoes tin the dried masala.
Now based on your requirement you can add water. Cook for some time after adding water to it.
Now Kaju Panner Masala or Kaju panner Curry in ready, Enjoy it with Rice or Roti.

Bhindi Masala with Yogurt I Dahi Bhindi I Dahi ke sath yummy Bhindi Baniyee

2020-08-08T14:19:00.009+05:30

Bhindi Or Okra is very popular vegetables and can be find in all season in India. and this vegetable is love by all age groups in a family. Specially kids love this vegetable very much.

Bhindi Masala is one of the very popular recipes, which can go very well with Roti & Naan. You can prepare this recipe in no time. This recipe I used prepare a lot in dinner time where need to have something very light. at the same nutrition richness added to another level with yogurt.

What we Need:

Bhindi- 250 gms
Onion- 1Pcs (Large size)
Garlic- 5-6 cloves
Turmeric- 1/2 Tsp
Curd- 3 Tsp
Tomato- 2Pcs
Garam Masala- 1/4 Tsp
Coriander Powder- 1Tsp
Red Chili Powder- 1/2 Tsp
Green Chili- 1/2 Tsp
Jeera / Coriander Seeds- 1/4 Tsp
Salt to taste

Preparation:

Wash the Bhindi in running water and make large pieces and keep in bowl to rinse the water. I prefer small size, so i am just chopping in middle.
Take the garlic and chop with a knife to a quantity of 1/2 Tsp.
Take 1 tomato and onion cut in a dice shape.
Heat oil in a kadhai, shallow fry the Bhindis by a adding some salt and 1/2 Tsp turmeric. keep it aside.
Add 1/4 Tsp jeera, and chopped garlic in the same pan. sauté till garlic turns the color, and then add the onion.
When onion also getting color changes, add chopped tomato as well, sauté together for some time
Now take a small bowl, pour 3 tsp curd whisk for some second and 1/2 Tsp chill powder, 1/2 Tsp coriander powder. Mix all together.
Add this curd mixture in gravy base to the kadhai and cook for some time.Add green chills stilted in the gravy mix.
Cook till a point, where you will going to see ingredients are releasing oil from it.Then add Bhindi and mix with that.
Finally, add garam masala, little water put the lid on for 2-3 minutes, add coriander leaves put the gas off, wait for some second.
Garnish the dish with tomato coriander. Serve with Roti or Butter naan.

Chicken Curry / Chicken Kosha (Bengali Chicken Curry)

2020-08-08T14:12:00.003+05:30

Chicken kosha is one of the most delicate “chicken curry” cooked in almost in every Bengali kitchen.

This dish will be like "Chicken masala" that is cooked in central region of India. Kosha Chicken going to have "stew like curry" with tender chicken. The basic difference with other chicken curry is the addition of potatoes that goes with the curry in Bengali style. My hubby like these chicken curry potatoes too much.

This recipe will be simple in cooking with limited requirements. Marinate will be critical for this recipe. Chicken kosha/Chicken curry can be enjoyed with Rice, Roti or Naan. The gravy will be simple with few items (less spicy) and happy treat for your tummy too.

Serving: 04 Person

Cooking time: 45 Minutes

What we Need:

Whole chicken without Skin- 500 gm.
Potato-2 pcs. (Big Size)
Oinion-4pcs (Medium Size- One for paste others for curry)
Garlic Paste-1tSp.
Ginger paste-3/4 tsp
Turmeric- 3/4 tsp
Tomato-1Pcs (Medium size- Based on Sourness you want)
Lemon Juice-1 tsp (For marinate)
Curd-2 tsp
Jeera (Cumin Seeds)-1 tsp
Dhaina-1 tsp
Green Chilli-5
Bay leaf-2
Mustard oil-1 Cup (you can take clear oil too, but you will going to miss strong smell of Mustard oil)
Dry Red Chilli-2 nos.
Elaichi (4pcs) & Darchini (2 small sticks)-1/2 tsp paste (also can mix the powder as well)
Red chilli powder-1/2 Tsp
Salt to taste

Preparation:

First wash the chicken pieces and check whether all the pieces are evenly cut. Keep all in medium size bowl
Take the same chicken bowl, add 1Tsp lemon juice to it and keep it aside. and mix it well with chicken.
Now take mixer grinder jar, add Jeera, Dhania, Green chilli and 1 Onion. Add some water to it and mix to well to a smooth paste.
Add the mixture to the chicken bowl, also add 2tsp curd, 1/2tsp turmeric, salt, 4tsp mustard oil, 1/2tsp red chilli powder and finally salt. mix them together well and keep it aside for 15 minutes.
Take the washed potato and cut in 4 sections and 3 remaining onion and create fine chop. Tomato also to be chopped in 4 pieces.
Heat up a kadhai with Mustard oil, add small jeera, dry red chilli, bay leaf and sauté for some time.
Add chopped onion in the same oil and fry till it turn to slight golden brown, add chopped tomato.
In some second you can add marinated chicken, now fry for 1 minute or so with high flame.
Turn the flame to low and put on lid on the kadhai and keep cooking for some time. also, you must check intermittently so that chicken should not stick/ burn out.
Once the chicken boils down add some water. the gravy should be thick so accordingly you can add water. put on lid again and cook for 4-5 minute.
Check salt and if you need some more please add.
Now take 4 cloves of elaichi and small amount of darchini, either you can make it paste on sheel nora or you can take powder of both (mix of both the powder should be equal to 1/2tsp).
Add the paste/ mixture in the gravy, stir for some seconds. Turn off the gas but put on the lid.
Now your Chicken curry/ chicken kosha is ready enjoy with Steam rice or Butter naan/ Roti.