Kosha Mangsho( Mutton Dish Bengali Style)

Kosha Mangsho is one among the first few dishes which my Mother In-law  taught me when i got married . We had a love marriage I being from a traditional Sindhi family with the culture custom's and way of life of a tradional bengali family being so alian to me as a civilization from some distant planet. But my Mother
In-law showed immense patience and lot of understanding and lovingly guided me through the intricacies so that Seven Years down the lane everyone thinks that I am a born Bengali.I too love Kosha Mangsho ( Mutton Curry ) with Luchi ( Puri) or with parantha . And so I though this to be a fit recipe with all those people who love good food but don't want to sweated out in the kitchen for long hours. This also come in handy when few of your close friends drop in without prior notice.So here it goes......

Ingredients : Serving 3 to 4 Person

Mutton ( Red Meat ) : 750 gm
Turmeric Powder:1 tsp
Red Chili Powder:1 tsp
Coriander Powder:1 tsp
Cumin Powder:1 tsp
Medium Onion:2 ( Finely Chopped)
Green Chilies : 3 ( 1 Chopped and 2 Slited)
Ginger : Grated 1 tsp
Garlic Cloves: 4 (2 Chopped and 2 Grated)
Tomatoes : 2 Diced
Mustard Oil : 3 tbs
Potatoes : 2 Cubed
Hot water : : 2 Cup
Garam Masala : 2 tsp
Salt : to taste
Curd : 1 tbs
lemon Juice : 2 tsp
Whole Garam Masala,s: ( 2 black Cardamoms,4 Green Cardamoms, 4 Cloves, 1 Cinnamon Stick,2 Bay Leaves)
Sugar: 1 tsp

How to Cook:

First Marinade the Mutton Pieces

Put the Mutton Pieces in the Bowl with little bit Salt,1/2 tsp each masala ( Turmeric Powder,Red Chili Powder,Coriander Powder,Cumin Powder) Ginger and Garlic Paste, Curd , Lemon Juice and Sugar .
Mix all the ingredients with the mutton pieces and keep it in the Refrigerator for at least two hours.
Now Heat Oil in a thick bottom pan and add whole Garam Masala i.e (2 black Cardamoms,4 Green Cardamoms, 4 Cloves, 1 Cinnamon Stick,2 Bay Leaves) allow them crackle.Now add chopped onions garlic and ginger and stir them till the oil leaves the sides of the pan and the onion becomes golden in color . Now add tomatoes and chopped green chilies stir it further. Next goes the Turmeric Powder,Red Chili Powder,Coriander Powder,Cumin Powder each half tsp next add the potatoes which have been pealed and diced into cubes.Last of all add Mutton pieces along with marinade give it a good stir and cover it for 15 to 20 minutes or till the mutton pieces get tender. Now  add hot water and stir . Now cook cover for 1/2 an hour and stir occasionally .
Check if the Mutton pieces are well cooked then add Garam Masala Powder and cook until the oil floats up on the top.
Dry the access liquid so that little curry remains.This much gravy is necessary for having with Luchis or Paranthas.

Now the Dish is ready to be served .Garnish it with green coriander leaves and slit green chilies.

Now be ready to bask in the compliments which the happy guest will flood with.

Serving Suggestions : Best Serve with Paranthas or with Puri.

Ande ki bhujiya ( Scrambled Eggs)

Scrambled eggs is the most easiest dish I have ever found. Whenever I am in hurry or there is no vegetable available in the house I usually make this one. Because my husband is very fond of this .
Today I am sharing this recipe with you, hope you all will also will find this as easy as I find .

Eggs : 2
Green Chili : 1 ( Slited)
Red Whole Chili : 1
Garlic Cloves : 1 Chopped
Onion : 1 Chopped
Tomato : 1 Chopped
Ginger: Chopped 1/2 tsp
Curry Leaves : Few
Paach Foron : Made of ( Fennel Seeds, Onion Seeds,Fenugreek Seeds,Mustard Seeds & Cumin Seeds).
Salt : to taste
Turmeric Powder: 1/2 tsp
Cumin Powder :1/2 tsp
Coriander Powder:1/2 tsp
Red Chili Powder: A pinch
Oil : 2 tsp

How to cook:
Heat the oil in a Pan , add Paanch Foron, Red whole chili and allow them to crackle, after that add onion and stir till the onion gets golden in color , add chopped ginger, Garlic, Slited Green Chili & Chopped Tomatoes.Then add the masala,s ( Turmeric powder, coriander powder,Cumin powder,Salt and Red Chili Powder) after that stir all the ingredients well and now add eggs into it. stir continuously so that egg should not stick the bottom of the pan.
and now your scrambled eggs are ready to serve. Garnish with Cilantro.

Sindhi Biryani

Today Morning I got up remembering yesterday night's dream. Dream of my childhood days . My Mom making Sindhi Biryani for us and we used to just gobble it and  my Amma ( Grand Ma) used to love it so much that on every second week she used to ask my mom to make it for us.
This recipe is so simple to make and very delicious to have. Since my Amma is no more with us but her teachings, her stories and specially some of her secret recipes are still with us.
Today I am sharing this recipe of delicious ,mild and finger- licking Sindhi Biryani with you.This post is dedicated to my Grand Ma. Hope you all will also enjoy the dish.
Ingredients: Two cups of Basmati Rice soaked for 30 minutes
chicken 1/2kg
Yogurt 1/2 cup
2 onions ,1chopped and 1 sliced
 2 tomatoes chopped
Ginger 1 spoon chopped
Garlic 1 spoon chopped
A Bunch of coriander leaves finely chopped
A Bunch of Mint leaves finely chopped
Cumin seeds1 spoon
Coriander seeds 1 spoon
Whole garam masalas ( Cinnamon stick ,4 green cardamoms, 2 Black cardamoms, 1 bay leaf ,4 cloves and few black peppers )
Salt to taste.
 Turmeric powder 1 spoon
Red chili powder to taste
Green Chilies: 2 Slited
Coriander Powder: 1 Spoon
Garam Masala: 1 Spoon
Cumin Powder: 1 Spoon
Ghee/Oil – 2 tbs
Few Dry fruits for garnishing.
How to cook:-
Take the chicken out in a pan beat the yogurt and pour it over the chicken, add ½ spoon turmeric powder, a bit of Salt, and mix it well. Now keep the chicken for marinating in the freeze for about 1 hour.
Then Put oil/ghee ( 1 tbs)  in a pan then let the oil get hot and then put cumin seeds, coriander seeds , chopped ginger and garlic and then fry the chopped onions until golden . Add green chilies tomatoes and fry until the oil separates. Add Chicken along with the yogurt and mix it well. After that put coriander powder (1 spoon), garam masala (1 spoon), cumin powder (1 spoon), 1/2 tsp turmeric powder Chopped coriander leaves, mint leaves and salt to taste. Fry the meat for 15 minutes. Add 2 cups of water and cook on low heat until the meat is tender .Then increase the heat and stir fry until oil separates from the gravy.
Separately: In 8 glasses of hot water add a bit of salt and the soaked rice. Add the range of whole garam Masala’s. Boil until the rice is more than half cooked. Remove from the heat and thoroughly drain the water.
Fry the sliced onion in a separate pan until golden brown and allow them to cool.
Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Remove pits after cooking. Mix well and before serving spread a layer of golden sliced onions and garnish with dry fruits.
SERVING SUGGESTION: Serve with green salad and raita.
Note: VEG RECIPE
Use 12-15 Soya meal balls instead of meat in the above recipe. Use all other ingredients and follow the same steps of cooking.

Crunchy Bread Rolls

2) Today it was raining cats and dogs in the afternoon-my husband and sis in law were dropping broad hints about having something fried, crunchy, piping hot to go with a steaming cup of tea, perfect for these monsoon showers. I racked my brains and thought about these simple to prepare bread rolls which my Nani (grand ma) used to make for us when we would visit her in our vacations. Kasauli has never been the same without her, but that is besides the point. With my five month old son Sid watching me from his rocker I prepare these crunchy bread rolls and share the recipe with you.

Ingredients:-
Boiled Potatoes – 250gms
Peas -200 gms (Optional)
Coriander Leaves-a bunch ( Chopped)
Cumin Seeds-1tsp
Salt to taste
Turmeric Powder: 1/2tsp
Aamchoor (Dry Mango Powder) ½ tsp
Reds Chili Powder to taste
Garam Masala -1/2 Spoon
Oil for frying

How to cook:-
First Peel off the boiled potatoes and mash them.
Take thick bottom pan, put (1tsp) oil, and put cumin seeds let them crackle. Now put all the other ingredients (Garam Masala , Aamchoor,Red Chili Powder, Turmeric Powder, Coriander Powder, Salt) and Mashed potatoes and sauté them for one or two minutes .Put chopped coriander leaves and green chilies chopped finely .If you are using green peas please parboil them before. Then add to this mixture sauté for further five minutes. When you have sauted the mixture for five minutes put off the gas and let the mixture cool to room temperature.
Take each bread piece, dip in water, and squeeze the out the extra water between your two palms.
Put some of the Aaloo mixture in middle of the bread piece and roll the edges so as to make tube. Seal both the upper and lower end.
Deep fry them in a wok full of hot oil place tissue paper on the plate, take these bread rolls out and put them on the tissue paper, let the paper absorb the extra oil. Now serve them either with tomato sauce or with green coriander, mint chutney. The choice is yours. And a steaming cup of tea would be just heavenly now in your balcony sip tea, munch on these rolls and see the happy smiles on the faces of your loved ones .This about makes your monsoon showers perfect.Bon Apetite!

Ghar ke Chatpate Aaloo ( Spiced Potatoes made at home)

This recipe is very close to my heart as this is my mom’s special dish. Because whenever guests come to my mom’s house and in a hurry she just makes these Aaloos (Potatoes) for them. And You Know what ,till date not a single guest has said that they are not tasty. And most of them asked for the recipe. Today I am going to share this recipe with you.

Ingredients:-

Potatoes-250gms (Boiled)
Oil/Ghee– 1tbs
Ginger- grated 1tsp
Garlic – grated 1tsp
Curry leaves – 10 to 8
Mustard seeds -1/2 tsp
Green chilies – 2 chopped
Dry red chillies-2
Black cumin (kalonji)-1/2 tsp
Coriander seeds -1/2 tsp
Cumin Seeds -1/2 tsp
Fenugreek seeds (Methi) -1/2 tsp
Asafoetida (Heeng)– one pinch
Garam Masala – 1/2 tsp
Turmeric Powder/Haldi – 1/4 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tsp
Chaat Masala -1/2 tsp
Red Chilly Powder – to taste
Amchur/Dry Mango Powder – 1/2 tsp
One Bunch of Green Coriander Leaves – Chopped
Lime Juice -1 tbs
Salt – to taste

How to Cook

First peel off the boiled potatoes and make cubes of them.

Then Put the oil/Ghee in a hot bottom pan and then put mustard seeds in the pan and allow them to crackle then put Black Cumin (Kalonji), Asafoetida (Heeng) coriander seeds,Cumin seeds and Fenugreek seeds and also allow them to crackle then put ginger garlic paste and allow it to be golden brown and then put curry leaves, dry red chilies and chopped green chilies and then put the boiled potatoes in the pan. Then stir them for once in the ghee/oil and then put Salt, Turmeric Powder, Cumin Powder, Coriander Powder, Aamchur (Dry Mango Powder) Garam Masala, Chaat Masala and then stir all the Masala in potatoes and allow them to cook for say ten minutes on a medium flame and then put a bunch of chopped green coriander leaves above the same and if you wish you can put little bit of lime juice above the dish, Now your dish is ready to serve.