mukho's kitchen

Raw Banana Koftas Recipe (kancha kolar kofta)   ingrediants For Raw Banana Koftas:   Raw Banana – 2 (small) elephant foot yam  -100 gm Onion – 1 Besan/Gram Flour – 2 t spoon Salt – as needed Chilli powder – 1/2 tsp Oil – to shallow fry   For Curry/Gravy: Onion – 2 Tomato – 2 Garlic ,ginger paste 1 t spoon Salt – as needed Chilli powder – 1 tsp Coriander tsp – 1 tbsp Garam Masala – 1/2 tsp Oil – 3 tbsp For making the Raw Banana Kofta  Wash & trim the  raw bananas & elephant foot yam . Heat a pan with water and cook the raw bananas &elephant foot yam until soft. They will change color.  Once cooked peel the skin and keep it aside. Grate the cooked raw bananas & elephant foot yam . To this add besan, , salt, chilli powder & finely chopped onions. Mix together  to form a dough. Make small balls from the raw banana & elephant foot yam  dough. Heat a  pan and add oil,Place the raw banana balls in the oil and cook in

Elephant Apple Chutney(Chaltar Achar) ingrediants 1 elephant apple(chalta) 1 tsp panch phoron(Indian 5 spices) 3 dry chillies 1 tsp turmeric 2 t spoon mustard oil Sugar to taste Salt  to taste   method Wash & cut elephant apple , boil it with turmeric and 1 tsp salt. Drain water and keep the water. Heat the oil; add chilli-panch phoron mix. When aroma starts coming out, add chalta pieces Give a stir and add  left over water and sugar. Remove from heat and let it cool down before you store it. You can store it for a week in room temperature and for a month in refrigerator.

MURI GHONTO(AROMATIC RICE WITH FISH HEAD) Ingredients 1 - head of a large KATLA/ROHU fish 100 gm - raw Govindobhog(small basmoti )  rice 1 tbsp - onoin paste 1 tsp each - ginger and chilli paste  2- bay leaves 2 t spoon turmeric powder  1 tsp - cinnamon, cloves and cardamom ground paste. 4 tbsp -mustard oil  2 tspoon ghee 2 - potatoes, cut into pieces(optional) Method Clean the fish head, rub with 1 tsp of salt and turmeric powder. Heat the pan, add oil, fry the fish heads, keep it aside. Then take another pan add ghee & bay leaves and add washed raw rice& stir for 2 minutes Add the remaining masalas. Fry it in low flame till the oil leaves the masala. Pour 1 cup of  water and when the rice  are half cooked add the fried head and add 1 cup of hot water Keep it covered on low flame till the head cooks well Add garam masala. Serve hot.

ROOPCHAND FISH WITH CORIANDER LEAVES(DHONEPATA MACH) INGREDIANTS Fish: 4 pieces roopchand fish Onion: 1 Garlic paste: 1 tbsp Yogurt: 1/2 cup Coriander leaves: 1/2 cup paste Green chilies: 4-5 tamarind pulp -1 table spoon Salt Turmeric Oil: 3 Tbsp  mustard oil Method:  Mixed  salt and turmeric to the fish and keep aside for at least 15 minutes. wash and make a coarse paste of the coriander leaves with yogurt green chili & tamarind. Very finely chop the onion. Heat oil and shallow fry the fish pieces . Keep the flame medium. Take out and keep aside. In the same oil add the  2 slited green chillies. add chopped onions.  fry on low till light brown color. Now add the garlic paste and turmeric. Fry til the raw smell of the garlic is gone. Take the pan off heat and mix the paste. Mix properly and put it back on low heat.  add 1/4 cup water, put the fried fish pieces in. Mix and cover. Let it cook for 5-6 minutes then add

SAPLA PAKODA(WATER LILY FRY WITH GRAM FLOOR ) INGIDIANTS Sapla-4 pieces(nicely washed ,don't take the center portion) gram floor(besan)-1 cup baking soda 1/2 teaspoon salt to taste mustard oil 1 cup water -1 cup METHOD mixed water,gram floor,bakeing soda & salt to taste to make a thick batter.   take one by one the flower and throughly mixed with besan . take a hard bottom fry pan & heat the oil in full flame Now  slowly slowly dip the flowers in the oil in medium flame and fry it properly. serve hot with chatney

gulab jamun with khoya Ingredients for jamun dough: instant khova/mava (200 grams )   1/4 cup   maida / plain flour   1 t spoon  suji   3 tbsp milk , warm oil / ghee for deep frying for sugar syrup: 2 cup sugar 2 cup water 3 pods cardamom / elachi 1 tsp rose water Instructions First, take a small ball sized dough and make ball. There should not be any cracks on balls. else there are chances for  jamun to break while frying. heat the gas on medium flame and when the oil / ghee is little hot drop the balls. fry the balls on low flame stirring in continuously. fry until the balls the golden brown for 12-15 minutes. Take out the hot gulab jamuns and drop into the warm sugar syrup. After one or two hours serve warm .

POINTED GUARD WITH POPPY SEEDS(POTOL POSTO) Ingredients:   4 Potol/Parwal/Pointed gourd 2 Tbsp Posto/ Khus Khus 2 Green Chillies 1 inch Ginger 1/2 Tsp Kala Jeera/ Onion Seeds 2 Tbsp Mustard Oil 1/2 Cup Water Salt to Taste Directions:  First scrape the skin of the potol and halfcut them lengthwise. Soak posto in a little water for an hour or so. Then grind it into a coarse paste with the green chillies & ginger in a mixer. Heat oil in a pan add kala jeera after 2-3 minutes add the potol & cook it till it becomes soft. Then add the posto or poppyseeds and mix everything well.  Add water for a little gravy and cook on low flame till done. After switch off the flame add a spoon of mustard oil over it & Serve with steaming hot rice..

IDLI   Ingredients 1/2 cup urad dal 1 cup idli rava / rice rava  1 tea spoon Fenugreek (methi seeds) 1 tsp salt oil to grease Instructions firstly, in a large bowl soak 1/2 cup urad dal & 1 cup rice & methi seeds for 4 hours. drain off the water and transfer to blender or grinder. blend to smooth and fluffy batter adding water as required. now cover and rest in warm place for 8-10 hours or till the batter ferments and doubles. after 8 hours, batter doubles indicating well fermented . place the batter into idli plate greased with oil. place in steamer and steam for 8-10 minutes on medium flame and check the softness with the help of a toothpic inserted with comes out clean. finally, soft idli recipe are ready to serve. Serve with chatney , (or sambar ) For chatney ingredients take coconut,nut,salt,green chili and coriander leaves  & grind well. Next take a pan ,heat well,put 1 teaspoon o

SPONGE RASGULLA INGREDIENTS 1 liter whole milk 3 tablespoons lemon juice 1 cup sugar 4 cups water Instructions Heat milk in a heavy bottom pan. Once the milk comes to a boil,add lemon juice till the milk curdles. Strain the curdled milk using a muslin cloth. Squeeze the muslin cloth to remove all the water from the chena. Take the chena in a bowl & mash the chena with your hands  to make it soft and smooth. This is an important step to make sure that the rasgullas are soft.   Make small balls from the chena . Meanwhile in a pan mix the sugar and water and let it boil at high temperature. Put the chena balls in the boiling sugar syrup. Cook the rasgullas in sugar syrup for 20 minutes on high flame. Allow it to cool, and enjoy.  

Rahu Fish curry with poppy seeds paste(RUI POSTO) Ingredients: Rui/Rahu   fish 4 pieces  green chilies 2 Turmeric   powder 1tsp Panch foron(mixed with 5 apices e.g Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. 1/2 tsp) Poppy seed paste 1 1/2 tsp Salt to taste Mustard oil 4tbsp Coriander leaves for garnishing     Recipe: First clean the fish and marinade with half of turmeric and salt and keep aside for 10mins.  Now heat the oil in a kadai and fry the fish till golden brown.  In the remaining oil add panch foron(mixed with 5 spices) and green chilies.     Now add the poppy seed paste, remaining turmeric , ,salt and fry.    When oil separates from gravy add the fried fish and fry again.    Now add some water and bring the gravy boil. Let the gravy boil till it becomes thick. Now remove the kadai from heat and garnish it with chopped fresh coriander leaves. Serve it with steamed rice.