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Kosha Mangsho

Sr No Ingredients Unit Qty

1 Mutton Boti GM 1400
2 Oil Mustard GM 120
3 Onion GM 400
4 Ginger Garlic Paste GM 240
5 Chilli Powder GM 8
6 Tej Patta GM 00.4
7 Dhania Powder GM 40
8 Haldi Powder GM 1
9 Ghee Pure GM 8
10 Salt GM 20
11 Garam Masala GM 2
12 Cardamom Small GM 2

Accompaniment
Laccha Pyaz GM 200
Achar GM 40
Papad GM 100

Method of preparation

1. Heat mustard oil in a handi, smoke and cook. Temper bayleaf, garam masala whole and small cardamom.
2. Add the sliced onion and fry till golden brown, add ginger garlic paste, saute, add red chilli powder, coriander powder, turmeric powder and salt. Bhunnao till the masala leaves the oil.
3. Add the mutton boti and bhunao, add little hot water if required, and cook over low fire till the mutton is cooked and tender.
4. Finish with ghee and serve hot with paratha.


Paturi Machh

Sr. No Ingredients Unit Qty

1 Fish Paturi GM 1000
2 Red Chilli Powder GM 4
3 Mustard Yellow GM 300
4 Salt GM 20
5 Green Chilli GM 20
6 Turmeric GM 10
7 Oil Mustard GM 100
8 Kalonjee GM 2
9 Sugar GM 20
10 Ginger Garlic Paste GM 40
11 Banana Leaves (5" x 8") PCS 16

Accompaniment
Papad GM 100
Laccha Pyaz GM 200
Aam Ka Achhar GM 40

Method of Preparation

1.Marinate the fish in red chilli powder, mustard oil, kalonjee, turmeric and half the salt.
2.Meanwhile clean yellow mustard, add green chilli, sugar, and rest of the salt and make a fine paste.
3.Mix the marinated fish with mustard paste.
4.Place the fish in the banana leaf and fold and secure with a tooth pick.
5.Steam for 2 minutes and serve with steamed rice.


Sona Moong Dal

Sr. No Ingredients Unit Qty
1. Sona Moong Dal GM 160
2. Oil Mustard GM 20
3. Red Chilli Whole GM 2
4. Jeera GM 8
5. Turmeric GM 2
6. Salt GM 10
7. Sugar GM 4
8. Ghee Pure GM 20
9. Green Chilli GM 8
10. Green Peas Frozen GM 40
 
Accompaniment.
Laccha Pyaz GM 200
Acchar GM 40
Papad GM 100

Method of preparation

1. Broil the moogn dal over low fire in a kadhai till it browns, remove and wash

2. Add water, turmeric and salt and boil till the dal is cooked and soft but not mashed.

3. Add slit green chilli and sugar, stir.

4. Heat the mustard oil, smoke and cool, temper redchilli whole and cumin seeds, add green peas and cook till the peas are done.

5. Finish with ghee.


Chingri Malai Curry

1. Prawn grade – II GM 1000
2. Oil GM 80
3. Cardamom GM 2
4. Tej Patta GM 0.8
5. Chilli Powder GM 12
6. Ginger Garlic Paste GM 40
7. Onion Paste (Boiled) GM 160
8. Cashewnut (Paste) GM 80
9. Turmeric GM 4
10. Salt GM 0
11. Coconut NO 1
12. Cardamom Mace Powder GM 4
13. Cream ML 80
14. Garnish
15. Cream ML 4

Accompaniment
Laccha Pyaz GM 200
Acchar GM 40
Papad GM 100

Method of Preparation

1.Boil the onions and cashewnut till tender, strain and cool. Make a fine paste.

2.Shell the prawn keeping the tail intact, devein and wash, retain the shell, clean and make prawn stock by first browning it and then simmering it in water.

3.Heat oil, crackle cardamom and cinnamon, add ginger garlic paste, add red chilli powder and turmeric powder.

4.Add the paste, add the prawn stock to get the required consistency and cook till the masala leaves the oil.

5.Add the cleaned prawn and cook till the prawns are cooked


Kichuri Khichuri

Ingredients

Boiled Rice – 500 gm
Mushoor Dal (Pulse) – 700 gm
Mutton (Keema) – 400 gm
Mustard Oil – 6 table spoons
Spices – Bay leaves
Garam Masala Powder – 5 gms
Ghee – 25 gm
Turmeric Powder – 2 table spoons
Cumin Powder – 2 table spoons
Two big onions – Paste
Garlic Paste – 1 table spoon
Ginger Paste – 3 table spoons
Tomatos – 2 big sized, Sliced
Red chilly powder – 1 tea spoon
Salt
Method of Preparation

Fry the pulse without oil in the frying pan for 1 minute. Then wash the pulse and rice nicely. Take a large utensil which has considerable depth. Fill it half with water, let it boil, put rice and pulse into the boiling water. Keep it boiling. Add turmeric powder.

Keep the utensil half covered with a bead, while the mixture boils in it. Now heat 6 tablespoons of mustard oil in another oven. Add bay leaves (4 to 5 in number) ginger, garlic, onion paste and tomatoes, red chili powder to it. Add turmeric powder – 1 tablespoon, add cumin powder.

Stir it for sometime, when the oil starts draining out of the fried masala, add the keema to it. Stir it well, so that the mutton gets nicely marinated in the spice. Now add the mutton to the boiling rice and dal.

Stir it well, add salt, sugar. Leave the whole mixture to boil. Again heat the frying pan in a separate oven. Heat two table spoons of ghee in it, add bay leaves, green chillies, to it, fry them a little, pour the whole of it on top of the Khichuri, add garam masala powder to the Khichuri and stir again. Replace the lead and keep it for sometime. Serve hot.


Bhog Kichuri

Ingredients

Mugdal – 800 gm
Rice – Gobindabhog – 500 gm
Ghee – 100 gm
Spices – white cumin – 1 tea spoon
Bay leaves – 5 to 6
Garam masala paste (Cardamum, Cinnemon Clove) – 5 gm
Ginger paste – 3 table spoons
Turmeric powder – 2 table spoons
Salt
Sugar – 150 gm
Mustard Oil – six table spoons
Vegetables – Cauliflower – 1 big sized
Sliced into big pieces
Potatoes – 500 gm – sliced into big pieces
Tomatoes – 3 big size
Sliced into pieces, green chillies – 10 to 12 in number
1 grated coconut

Method of Preparation

Heat two table spoons of ghee in a frying pan each time and fry the moog dal and rice separately keep them aside. Marinate the potatoes and Cauliflower’s with salt and turmeric. Fry them in mustard oil until they turn golden brown. Take a large utensil with considerable depth. Fill it half with water. Let the water is heated put the pulse in it.

Let it boil, when it has softened, add rice to it. Add the fried pieces of potatoes, cauliflower’s, green peas to it. Add turmeric powder, two bay leaves and 5 to 6 green chillies. After the rice has softened add salt and sugar to it.

Heat the rest of the ghee in a frying pan, add tomatoes, bay leaves white cumin, turmeric powder, ginger paste green chilies, fry them and add them to the khichuri. Add garam masala paste on top of the Khichuri. Pour the khichuri into a heap on a stone or wooden dish large enough, Garnish the khichuri with grated coconut.


Narkoler Nadu Narikel Naru (Coconut balls)

Ingredients

Grated Coconut – 1 cup
Sugar – 3/4 th cup
Full cream milk – 1/2 cup
Method of Preparation

1. Mix all the ingredients well.

2. Place the mixture in a non-stik pan and cook over low heat.

3. Keep stirring the mixture and cook it till it becomes soft and even.

4. Now pour the mixture on a flat broad dish.

5. Roll the mixture unto myriad shapes and sizes. (Be careful not to burn your hands)

6. Sweets will automatically harden on cooling.

7. Your Nadu is ready to be served.


Patishapta

Ingredients

Outer Covering
Flour – 3 cups
Suji – 1 cup
Sugar – 2 cups
Full cream milk - 4 cups
Cardomom - 4

Filling
Khoya - 1 cup
Sugar - 1/2 cup
Full cream Milk - 1/2 cup

Method of Preparation

Outer Covering

1. Mix the ingredients well into a solution.
2. Heat the non-stick pan and heat a little Ghee.
3. Take a table spoon of the prepared solution and spread it evenly on the heated pan like a 'dosa'.
4. Wait till it dries.

Filling

5. Mix the ingredients well.
6. Now put this filling inside the Patishapta cover.
7. Roll the cover to enclose the Filling such that it takes an elongated shape.
8. Take the Patishapta off the burner.

Your Patishapta is ready to be served.


Murir Moa

Ingredients

Muri / Chura – 250 gms (should be crispy)
Jaggery – 200 gms
Water – 1 cup
Method of Preparation

1. Put the Jaggery in a pan over a burner and add Water to it.
2. Stir it till the Jaggery melts. (To test put a drop of molten jaggery in water. The drop should float in water)
3. Pour the Muri or Chura in the pan of molten Jaggery.
4. Stir to mix the Muri or Chura evenly with the Jaggery. (You need to be fast because if the Jaggery hardens, they can not be made into balls)
5. Smear some coconut oil in your palms and roll the mixture up into balls.
6. Sweets will automatically harden on cooling.
7. Your Moa is ready to be served.


Payesh

Ingredients

Gobindo Bhog Rice - 200 gms
Full cream Milk – 1 litre
Full cream Milk - 1 cup
Khoya – 250 gms
Sugar - 300 gms
Cashew nuts - 50 gms
Raisins - 50 gms
Cardomom - 3
Bay leaf - 3

Method of Preparation

1. Soak Khoya in 1 cup of Milk.
2. Soak Raisins in a cup of Water.
3. Chop Cashew nuts into small pieces.
4. Wash the Rice and put it in 1 litre Milk.
6. Cook the Rice in Milk over low heat.
7. After the Rice gets boiled , add Sugar.
8. Stir the mixture till the Sugar dissolves and gets mixed evenly.
9. Now add the Khoya and stir well.
10. Now add Cardomom, Cashew nuts, Raisins and Bay leaf and boil for 5 minutes.
11. After the Payesh cools, put it in the freezer if you feel.
12. Serve the Payesh hot or cold according to your taste.


Roshogolla (Sweets)

Ingredients

Milk 1 litre
Citric acid ½ tsp.
Water 5 cups
Sugar 1 ½ cups
Vanilla essence ½ tsp. (optional)
Method of Preparation

1. Boil the milk and add the citric acid to make the paneer.
2. Once the paneer separates from the whey, strain and wash it thoroughly.
3. Tie the paneer in a muslin cloth and squeeze out the excess water.
4. Now add 1-tsp. sugar to it and knead the paneer well.
5. Divide the paneer dough into small balls and keep aside.
6. Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary)
7. Cover with a lid and continue to boil it for 15 minutes.
8. Remove from heat and keep to cool.