Chicken Kosha (Chicken Curry - Bong style)

 

          Chicken Kosha is just as delicious as the classic Bengali Mutton Kosha. Kosha means frying the marinated chicken on a low flame till almost dry before adding the water. It is a dry preparation and it is so comforting to have it along with some luchi (poori) for a nice weekend breakfast. 

          

             You just don't need anything else to satiate your hunger and to give you full satisfaction. It is a great party recipe that can be prepared during special occasions.  Serve with hot steamed rice, pulao or any other Indian bread. So check out the step by step pictorial recipe to prepare this traditional Bong delicacy.

Marination - 

• 500 gms. chicken with bones, curry cut
• 1/2 cup yogurt
• 2 tbsp. Kashmiri red chili powder
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tbsp. mustard oil

Other Ingredients - 

• 2-3 tbsp. mustard oil
• 1-2 potato, cubed
• 2- dry red chilies
• 2 bay leaves
• 1 tsp. cumin seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 2 onion, sliced
• 1 tbsp. tomato paste mixed with 1/4 cup water / puree of 1 tomato

          Marinate the chicken with all the mentioned ingredients overnight or for a minimum of 5 hours.

          Heat oil in a pan and sauté the potato till light brown. Keep aside. Temper the same oil with bay leaves, dry red chilies, cumin seeds, cinnamon, cardamom and cloves. Sauté for a few seconds. 

            Now add the onion and stir fry till light brown. Add the marinated mutton and tomato puree. Mix everything well and cook, covered on a low flame till almost dry. 

          Add the fried potatoes and 1/2-1 cup water and cook again on a low flame till done and the gravy is thick. 

          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

                        Marinate the chicken with all the ingredients overnight or for a 

                        minimum of 5 hours.

                          Heat oil in a pan and sauté the potato till light brown. Keep aside. 

                      Temper the same oil with bay leaves, dry red chilies, cumin seeds, 

                       cinnamon, cardamom and cloves. Sauté for a few seconds. 

                                  Now add the onion and stir fry till light brown. 

                        Add the marinated mutton and tomato puree. Mix well and cook, 

                        covered on a low flame till almost dry. 

                                  Add the fried potatoes and 1/2-1 cup water.

                                Cook further on a low flame till done and the gravy is thick. 

                          Serve with hot steamed rice, pulao, luchi (poori), paratha or chapatti. 

Gongura Mamsam (Andhra style Gongura Mutton)

 

          Gongura Mamsam or mutton curry is a traditional and a very popular Andhra cuisine. In this recipe, mutton is cooked with gongura leaves. Gongura is also known as sorrel leaves, chukka or ambada bhaji. It is very much a part of a meal served in Andhra / Telangana restaurants. 

          Coming to this amazing dish, it is both spicy and tangy. But you can adjust it depending on your taste buds. It is a great party dish, which can be prepared during special occasions. You can relish this yummy and finger licking delicacy with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, rumali roti or just plain chapati. So check out a step by step pictorial recipe to prepare this regional dish.

• 500 gms. mutton with bones
• 2 bunches gongura leaves, chopped
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil to marinate
• 2 sprigs curry leaves
• salt to taste
• 1 tsp. turmeric powder
• 2 tbsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 2 tbsp. oil
• 2 onions, chopped
• 1 tbsp. coriander leaves, chopped

         Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. oil and all the dry spices overnight or for a minimum of 3 hours. 

          Heat oil in a pan and sauté the onions and 1 sprig curry leaves till light brown. Add the marinated mutton and 1/4 cup water. Cook, covered on a low flame till dry. Keep stirring at intervals.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          When done, add the chopped gongura leaves and continue to cook for 2-3 minutes till the leaves are wilted and the oil separates. Switch off the flame and garnish with coriander leaves.

          Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, roomali roti or just plain chapati. 

   Marinate the mutton with ginger-garlic paste, 1 sprig curry leaves, 2 tbsp. 

oil & all the dry spices overnight or for a minimum of 3 hours. 

                              Heat oil & sauté onions & 1 sprig curry leaves till light brown.

                                  Add marinated mutton....

                                  & 1/4 cup water. Cook, covered on a low flame till dry. 

                       Add 1 cup water & pressure cook for 20 minutes on a low flame after 

                       the first whistle. 

                       Then add the chopped gongura leaves & cook for 2-3 minutes till the 

                       leaves are wilted & the oil separates.

                                  Switch off the flame and garnish with coriander leaves.

                       Serve along with hot steamed rice, jeera rice, pulao, plain biryani, naan, 

                       tandoori roti, roomali roti or just plain chapati. 

Prawn Baingan Bharta (Mashed Eggplant cooked with Prawns)

 

            Give a new look to the ever popular Baingan Ka Bharta and turn it into a connoisseur's delight, a non-veg. version by adding some prawns. It simply tastes yummy with a nice smoky flavour. Enjoy it as a main / side dish with rice or chapattis. So surprise your family and friends with this rustic Punjabi dish in a new interesting avatar. So check out the step by step pictorial recipe to prepare it.

• 10-12 prawns, deveined, washed & drained
• 1 large eggplant
• 2-3 tbsp. mustard oil
• 1 tsp. cumin seeds
• 1-2 onions, chopped
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, finely chopped
• 2-3 green chilies, chopped
• 1 tomato, chopped
• 2-3 tbsp. coriander roots, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tsp. coriander powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

            Slit the eggplant into half and brush with some oil. Roast on an open flame till it is charred on all sides. When cool, peel off the skin and mash well. Keep aside. 

            Marinate the prawns with a pinch of salt and turmeric for 5 minutes. Heat 1 tbsp. oil in a pan and stir fry the prawns till it changes colour. Keep aside.

            Heat remaining oil and temper with cumin seeds. Sauté for a few seconds.

            Then add the onion, garlic, ginger and green chilies. Sauté till light brown. 

            Now add the tomatoes and coriander roots. Cook, covered on a low flame till the tomatoes are mashed.

            Add turmeric powder, red chili powder, pepper powder and coriander powder. Give it a stir and then add the mashed eggplant and salt. Mix well and stir fry for 2 minutes.

          Then add the prawns (keep aside few to garnish) and sauté, simultaneously, mashing them slightly. 

         When done, switch off the flame and garnish with coriander leaves. Serve as a side dish with rice or chapattis.

                    Heat 1 tbsp. oil & stir fry the prawns till it changes colour. Keep aside.

                        Heat remaining oil & temper with cumin seeds. Sauté for a few seconds.

                           Add onion, garlic, ginger and green chilies. Sauté till light brown. 

                      Add the tomatoes &coriander roots. Cook till the tomatoes are mashed.

                    Add turmeric powder, red chili powder, pepper powder & coriander powder. 

                    Give it a stir.

                      Then add the mashed eggplant & salt. Mix well & stir fry for 2 minutes.

                    Now add the prawns (keep aside few to garnish) and sauté, simultaneously 

                    mashing them slightly. 

                           When done, switch off the flame & garnish with coriander leaves. 

                                  Serve as a side dish with rice or chapattis.

Chingri Narkel diye Laal Shaag / Shaak

 

            Here is a simple and an easy recipe of Laal Shaag or Red Spinach cooked in a Bengali style. where I also added some sautéed prawns and fresh grated coconut for some added flavour. It turned out real yummy and took this simple and healthy dish to the next level.  For a veg. version, you can substitute with fried vadis / dried lentil dumplings. Serve with hot steamed rice or chapatti. So check the step by step pictorial recipe to prepare tis nutritious stir fry. 

• 2-3 bunches of Laal Shaag, washed, rinsed & chopped fine
• 10-12 prawns, deveined & cleaned
• 2-3 tbsp. mustard oil
• 1 tsp. ghee
• 1 tsp. panch phoron
• 1/4 tsp. asafoetida
• 2 green chilies
• 1 onion, chopped
• 1 tsp. garlic, chopped
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1 tsp/ cumin powder
• 1/2 tsp. red chili flakes
• 2-3 tbsp. fresh grated coconut

          Heat oil and ghee in a pan and stir fry the prawns for a minute. Drain and keep aside. Temper the same oil with panch phoron, green chilies and asafoetida. Sauté for a few seconds. 

          Add the onion and garlic and stir fry till light brown. Now add the chopped greens and give it a stir. 

          Then add in all the dry spices and mix well. Cover and cook on a low flame till all the moisture has been absorbed.

          Add the sautéed prawns and continue to cook till done. You may sprinkle some water if necessary. 

          When done, add the coconut and mix well. Switch off the flame and keep it covered for 2-3 minutes. Then serve with steamed rice or as a side dish with chapattis. 

                      Heat oil & ghee & stir fry the prawns for a minute. Drain & keep aside. 

                   Temper the same oil with panch phoron, green chilies & asafoetida. Sauté 

                   for a few seconds. 

 Add onion & garlic & sauté till light brown. 

                                   Now add the chopped greens and give it a stir. 

                     Add all the dry spices & mix well. Cover & cook on a low flame till the 

                     moisture has been absorbed.

                                  Add the sautéed prawns & cook till done. 

                                  When done, add the coconut and mix well. 

                                  Serve with steamed rice or as a side dish with chapattis.