mukho's kitchen

FRIED POPPY SEED BALLS CURRY WITH VEGETABLES  CURRY(POSTOR BORAR JHALER JHOL) First we make posto bora(Crackling Poppy Seed Fritters) Postor Bora Ingredients: White poppy seeds: 5 tbsp Salt:  to taste green chili:2 Water: just enough to bind the ingredients Mustard oil: for deep-frying Method: Mix poppy seeds with salt & green chili with minimum amount of water. Adding even a liitle bit of extra water will ruin the crispiness,& grind nicely then make a ball and flat it. Heat oil in a fry pan and fry it both the sides. For the jhol/ gravy   Ingredients: Potatoes - cut into medium pieces cauli flower,pointed guards,brinjal -cut into medium pieces Ginger paste Tomatoes - chopped Jeera/ Cumin seeds Haldi / Turmeric powder Red chilli powder Salt - to taste Roasted jeera powder Oil - around 1 tbsp Water  Method Heat oil. Add the jeera. When it starts to splutter, add the onions and fry only for a w...

BITTER GUARD FRY(KARELA BHAJA)           Ingredients Bitter gourd 150 gm Garlic 3 cloves( chopped) cumin powder 1 t spoon Salt to taste Oil 2 t spoon Turmeric powder 1 t spoon Preparation Bitter gourd Clean and cut in to slices  add little salt and turmeric , chop garlic,  in pan heat oil and add cumin seeds then add  garlic  Fry for few minutes then add sliced bitter gourd and cover wit a lid& allow to cook for 2-3 minutes.

Stir Fried Neem Leaves with EggplanT (NEEM BEGUN) ingrediants Fresh neem leaves & curry leaves Brinjal / Begun - cut into small cubes Salt to taste Oil two spoon METHOD          Heat a fry pan/kadai   fry the eggplants with a little salt and turmeric     Add curry & neem leaves.    Mix and stir the eggplants with the neem leaves for a minute and switch off the flame. Serve with simple plain rice.

HEALTHY FISH CURRY WITH VEGETABLES ( MACHER JHOL SABJI DIYE) Ingredients:  Fish: 4 pieces (use any sweet water firm fish like Carp, Rohu, Tilapia) Potato: 1 medium Cauliflower: 2-3 small florets Tomato:  2 medium pointed guard:2 pieces Green chilies: 2 pieces Ginger paste: 1 tsp Cumin powder: ½ tsp Coriander powder: 1 tsp Turmeric powder Salt to taste Oil: 4 tbsp  mustard oil Steps Rub the washed fish pieces with some salt and a Teaspoon of turmeric powder. Do same with the vegetables.   Now heat mustard oil in a kadai & fry the fishes Remove them from oil and add the cumin seeds in the remaining oil. After few seconds add the prepared spice paste(1 Teaspoon of turmeric powder, some salt, cumin and coriander powder and 4 Teaspoons of water.) and some water. Cook for 3 minutes. Add some more salt . Then add chopped tomatoes and ginger paste. Cook for 3 minutes. When the oil start oozing...

NAWABI CHICKEN INGREDIENTS 1. 750Gm Chicken 2. 1 tbsp Ginger-Garlic Paste 3. 2 tbsp Lemon Juice 4. 4 tbsp Fried Onions1 cup Thick Curd 5. 10 Cashew Nuts & 1/2 cup coconut milk 6.  Salt to taste 7. 1 tsp Red Chilli Powder & turmeric powder 8. 1 tsp Garam Masala Powder 9. 2 tbsp Coriander powder 10. 3 tbsp Fresh Coriander Leaves 11. 1/2 cup Oil 12. 1 piece Coal PREPARATION 1. Marinate chicken with curd,salt,turmeric powder,chili powder & lemon juice cover and keep aside for 1 hour . 2.Roast the chicken in burner by the help of a wired net  and make a paste of onion,garlic,ginger,cashew nut and mix all the powder 3 Heat oil add the paste cook on high flame for 1 minute, wait for a boil on high flame then cook on medium flame covered till the oil comes on surface. 3. Now add the roasted chicken and mix well and allow to cook for 15 to 20 minutes 4.Burn the coal. 5. Place a small boul in the middle of the chicken and keep the...

OMELETTE WITH ELEPHANT FOOT YAM GRAVY(OLER DALNA DIMER OMLET DIE) Ingredients: 4 eggs 2 onions ( chopped) 2-3 green chilies( chopped) 2 tomatoes(chopped) 2 t spoon of garlic &  ginger paste   200 gm elephant foot yam(small cube pieces) 2 tsp turmeric powder 2 tsp red chilli powder 1 tsp cumin powder 1 tsp coriander powder A pinch of garam masala powder 3 t spoon  mustard oil Salt to taste Method: Fry the eggs with some onions and green chillies & make a omelette & Keep them aside.   Heat the oil in a kadai and fry elephant foot yam(ol)   to the remaining oil &Add the chopped onions   Add the garlic paste Sauté the garlic for a minute Sprinkle some salt  over the onions and cook them until lightly golden. Add the chopped tomatoes and minced ginger and chopped green chilies to them Stir and cook until tomatoes are completely cooked and the oil...

CHICKEN CURRY DHABA FLAVOUR Ingredients 500 gms chicken cleaned and washed 4 tbsp oil 2 l cinnamon sticks and 2 cloves 3 onions finely sliced 1 tsp ginger garlic paste 1 tsp turmeric powder 1 tsp red chilli powder 1/2 tsp   coriander seeds powder 10-12 kaju/cashewnuts(paste) 3 to T matoes chopped 1/4 tsp garam masala powder 2 tbsp chopped curry leaves 1 tea spoon lemon juice salt - to taste  METHOD        wash the chicken and mix with turmeric powder,salt and lemon juice and marinate for one hour.    Take a kadau, add oil and heat it.fry the chicken and keep aside Add whole curry leaves, cinnamon sticks and cloves into the same oil Add sliced onions and cook them until color becomes brown  Add ginger garlic paste and cook for few minutes .  add turmeric powder, red chilli powder, coriander seeds powder and mix well. Add the marinated chicke...

chicken curry with tandoori flavour Ingredients 750 gm, skinned and cut into 10 pieces ¼ cup vegetable oil 1/2 cup curd ½ teaspoon  turmeric powder 4 or 5 cloves 4 or 5 green cardamom 4 medium red onions , grated 1 tablespoon fresh ginger paste 1 tablespoon fresh garlic paste 2 medium tomatoes 1½ tablespoons  coriander powder 1½ teaspoons  roasted cumin 1 teaspoon red Chile powder  table salt as per taste 1 teaspoon garam masala 1-inch  cinnamon stick Instructions   put the pieces in a large bowl & add turmeric powder salt & curd and keep it for 45 minutes for marinate Place a medium kadai/fry pan over medium heat and add the oil. 3.add the cinnamon, cloves, and cardamom, and sauté for 1 minute. When the spices change color  add the onions and sauté until golden brown.  Add the ginger paste and garlic paste, and sauté for 2 to 3 minutes, stirring continuously. ...

ROHU FISH CURRY( RUI MACHER KALIA) INGREDIENTS Rohu pieces:3 oil(mustard) :half cup chopped onion:2 whole cumin seeds:1 t spoon bay leaves:2 pc garlic,ginger paste: 1 t spoon each coriander & cumin powder:1 t spoon each red chili,garam masala:1/2 t spoon each  chopped tomato :1 DIRECTION wash fish chunks & marinate the fish with  salt, turmeric powder and red chili powder for 10 minutes Heat oil in a pan and fry the fish till light golden in colour and keep aside. Temper the same oil with dry red chilies, bay leaves and whole cumin seeds. Saute for a few seconds. add the chopped onions & fry till color become brown,add garlic& ginger paste and stir fry for 4-5 minutes. Add all the dry spices (except garam masala) and tomato & mix well.cook till oil separates. Add 1 cup water and bring it to a boil. Gently drop the fried fish and cover the lid. after 2-3 minutes open the lid and add garam masala & serve hot with rice. ...

ROOP CHAND FISH CURRY(ROOPCHAND MAACHER KALIA) INGREDIENTS Fish pieces:6 (roop chand) mustered oil : chopped onion :2 piece garlic  and ginger paste:each 1 t spoon tomato: 1 pc panch foron:1 t spoon(mixture of 5 type whole spice) turmeric powder: 3  t spoon garam masala:1/2 tea spoon coriander , cumin & red chili powder: each 1 t spoon curry leaves:10-12 leaves salt to taste METHOD wash the fish pieces and marinate with turmeric powder & salt heat a kadai/fry pan & fry the fish till become golden yellow & keep aside. Temper panchforon & curry leaves in the same oil,add chopped onion & fry till it color changes to brown add garlic &ginger paste & cook for a minute,add tomato & all powder masala(except garam masala) & cook for 4-5 minutes. Now add water(1 cup) and salt ,cover it with lid ,allow it to cook for 3-4 minutes. now open the lid ,add garam masala powder and serve hot with rice.

EGG CURRY INGREDIENTS EGGS:4 OIL: 4 T SPOON GARLIC PASTE:1 T SPOON GINGER PASTE:1 T SPOON CHOPPED ONION:1 CHOPPED TOMATO :1 TURMERIC ,RED CHILI,CUMIN & CORIANDER POWDER: EACH 1 T SPOON GARAM MASALA POWDER:1/2 T SPOON SALT TO TASTE METHOD boil eggs & potatos and remove the skin and cut the potatoes in 4 pieces & mix with turmeric powder heat oil in a kadai/frying pan,and sautee the eggs & potatoes till golden brown& keep aside put some more oil in the same kadai,add chopped onion and allow to cook to become light brown color.  then add garlic paste and cook for 2 minutes ,add turmeric powder,cumin powder,coriander powder ,red chili powder and tomatoes and cook for 5 minutes after adding 1/4 cup of water (to avoid burning taste)in low flame. Now add salt to taste,ginger paste ,potatoes and eggs,add some more water (1 cup) &cover with lid & allow to cook for 3 to 5 minutes. Now remove the lid & put garam masala ...