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NATURE’S FURY

CYCLONE NISARGA

Nisarga  that intensified into a severe cyclonic storm in the Arabian Sea, is making landfall along on the western coast,  a high alert has issued in the finance capital of India, Mumbai and evacuation of tens of thousands of people people. In Mumbai, the home of Bollywood and  largest stock exchange, high winds whipped skyscrapers and ripped apart shanty houses near the beach.

 Many trees uprooted in parts of Maharashtra , Goa and Gujrat, are hit by really strong winds and heavy rain and high tides even before Cyclone Nisarga made landfall

Media reports said Nisarga is the worst cyclone to hit the region in more than 70 years, raising concerns about readiness in Mumbai and neighbouring areas.

The cyclone threatens to worsen prospects for an economic turnaround as a nine-week-long government-imposed coronavirus lockdown began to ease this week.

 Largest container port of the counry Jawaharlal Nehru Port Trust, on the outskirts of Mumbai, was ordered to shut for 24 hours, the port said in a statement. The storm came as the Indian region grapples with the ongoing coronavirus pandemic.

Maharashtra and Gujarat states have reported about 44 percent of India’s more than 200,000 COVID-19 cases nationwide, and 61 percent of all virus deaths.

The metropolis of Mumbai is already struggling with the highest number of coronavirus cases with more than 41,000 infections.

Local news reports have shown an overwhelmed hospital system in Mumbai, with patients resting on hospital floors until beds become available and bodies left in wards.

Some 100,000 people were evacuated from low-lying areas in Maharashtra and neighboring Gujarat, according to the Press Trust of India news agency.

Both states, already among the hardest hit by the coronavirus pandemic, activated disaster response teams, fearing extensive flooding could further impair overwhelmed health systems.

If hospitals and clinics are damaged by the cyclone, the city won’t be able to cope with the large number of COVID-19 cases, and social distancing measures will become virtually impossible to follow.

HOW TO MAKE CHICKEN MOMO

The perfect street snack with a keto twist! These chicken momos make for an ideal addition to your keto diet as maida is replaced with cabbage leaves and steamed to perfection. This recipe used cabbage as the base of the momo and stuffed inside with minced chicken, herbs and spices.

https://food.ndtv.com/video-how-to-make-keto-chicken-momo-easy-keto-chicken-momo-recipe-video-561568

CHICKEN REZALA TO NOURISH

Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe

Bengali Style Chicken Rezala Recipe – Chicken Korma is an authentic white coloured gravy dish that has got its roots from Bengal. The chicken thighs and drumsticks are usually used in this curry to lift up the flavour well and make it quite rich.

The chicken is first marinated with curd, onion paste, sesame and poppy seed paste. It is then slow cooked with whole spice like cinnamon, bay leaf, cloves, cardamom and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours.

Serve the Bengali Style Chicken Rezala Recipe – Chicken Korma along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja RecipePickled Onions Recipe by the side to make your meal complete. 

If you are looking for more Chicken recipes here are some : 

  1. Lucknowi Murgh Biryani Recipe – Awadhi Style Chicken Biryani
  2. Spicy Minced Chicken Keema Balls Curry Recipe
  3. Sri Lankan Chicken Curry Recipe

Cuisine: Bengali RecipesCourse: LunchDiet: Non VegeterianEquipments Used: Saucepan With Handle (Tea/Sauces)Prep in

10 MCooks in

35 MTotal in

45 MMakes:

4 Servings

Ingredients

  • 1 Onion , ground to paste
  • 10 Cashew nuts , ground to paste
  • 2 tablespoon Sesame seeds (Til seeds) , ground to paste
  • 2 Bay leaf (tej patta)
  • 4 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 4 Dry Red Chillies
  • 1 tablespoon Garam masala powder
  • 1 teaspoon Black pepper powder
  • Salt , to taste
  • 2 tablespoon Mustard oil , for cooking
  • 1 kg Chicken , drumstick and thighs
  • 1 cup Curd (Dahi / Yogurt)
  • 1 teaspoon Sugar
  • 10 Saffron strands , for garnish

How to make Bengali Style Chicken Rezala Recipe – Chicken Korma Recipe

  1. To begin making the Bengali Style Chicken Rezala Recipe – Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.
  2. Once the paste is made, remove and transfer it into a bowl. Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.
  3. Wash the chicken pieces well and place it in a bowl. Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.
  4. Marinate the chicken for at least 1 hour in the refrigerator, this will help to tenderise the chicken pieces.
  5. Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well. This will just take a minute.
  6. Add the remaining chopped onion, ginger and garlic into the pan and saute for a couple of minutes.
  7. Add in the remaining poppy seed and cashew nut paste and give it a stir.
  8. Finally add in the marinated chicken pieces along with all the curd mixture into the pan, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix.
  9. Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.
  10. Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked.
  11. Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat. Check the salt and adjust according to taste.
  12. Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.
  13. Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha and Begun Bhaja RecipePickled Onions Recipe by the side to make your meal complete.

 Published in Chicken Recipes

Last Modified On Monday, 04 November 2019 05:30

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Pahadi Chicken Curry Recipe

Make this lip smacking Pahadi Chicken Curry and serve it along with Butter Garlic Naan, Pickled Onions (Pyaz Kachumber), Jeera Rice. This is a perfect chicken curry for your weekday meal.In association with Preethi Kitchen Appliances Archana's KitchenArchana’s Kitchen  On Saturday, 04 November 2017 09:00

Pahadi Chicken Curry Recipe

3989 ratings.

Pahadi Chicken Curry Recipe is a recipe that has been taken from Pahari Cuisine which is famous in the North eastern part of India.

“Pahadi” refers to the mountains so the cuisine is influenced by the ingredients that are majorly grown in the mountain region. In Pahadi Chicken Curry, the chicken is cooked tender in a thick yogurt gravy, the masala is made by roasting coriander seeds, cinnamon stick, cloves, fennel seeds and onions and then ground to form paste which is then cooked with chicken.

Serve the Pahadi Chicken Curry Recipe along with Butter Garlic NaanPickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family.

If you are looking for Chicken Recipes, here are some more delicious and easy recipes for you:

  1. Arabian Chicken Mandi Recipe
  2. Creamy Butter Chicken Recipe
  3. Dry Fry Keema Balls (Spicy Chicken Keema Balls) Recipe

Cuisine: North Indian RecipesCourse: LunchDiet: Non VegeterianEquipments Used: Preethi Blue Leaf Mixer Grinder, Hard Anodised Kadai (Wok)Prep in

10 MCooks in

35 MTotal in

45 MMakes:

4 Servings

Ingredients

  • 500 grams Chicken , with bone
  • 1/2 cup Curd (Dahi / Yogurt) , whisked
  • 1/4 cup Milk
  • 1 teaspoon Turmeric powder (Haldi)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Black cardamom (Badi Elaichi)
  • 2 sprig Coriander (Dhania) Leaves , chopped
  • Salt , to taste
  • Sunflower Oil
  • 2 Onions , chopped
  • 4 cloves Garlic , chopped
  • 1 inch Ginger
  • 2 tablespoon Coriander (Dhania) Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 2 Cloves (Laung)
  • 1 teaspoon Fennel seeds (Saunf)
  • 1 teaspoon Whole Black Peppercorns
  • 1 Green Chilli , chopped 

How to make Pahadi Chicken Curry Recipe

  1. To begin making the Pahadi Chicken Curry Recipe, heat a kadai with oil. Once the oil is hot, add cloves, cinnamon stick, cloves and allow it to fry for few seconds.
  2. Add coriander seeds, fennel seeds, garlic, ginger and saute till they soften. Add onions and saute till the onions turn translucent and become brown.
  3. Allow it to cool down and grind the onion mixture to a smooth paste by adding little water ina  mixer grinder.
  4. Heat the same kadai with little oil, add chicken pieces, turmeric powder, salt and fry till the chicken turn golden brown and crispy.
  5. Take the chicken out, and in the same oil, add black cardamom, green cardamom and allow it the aroma to release for few seconds.
  6. Add onion mixture and cook for about 4 to 5 minutes.
  7. After 4 to 5 minutes, add chicken pieces, whisked curd, milk and mix well. Check for salt and cook the pahadi chicken curry on medium heat.
  8. You can add some water to adjust the consistency of the chicken curry.
  9. Cover and cook the Pahadi Chicken Curry in medium heat for about 10 minutes. Add coriander leaves at the end, give it a mix and serve hot.
  10. Serve the Pahadi Chicken Curry Recipe along with Butter Garlic NaanPickled Onions (Pyaz Kachumber) and Jeera Rice for a weekday meal with your family.

Pahadi Chicken Curry Recipe is part of the Indian Curry And Gravy Recipe Contest Published in Chicken Recipes

Last Modified On Tuesday, 07 August 2018 18:47

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Enjoy Your Weekend Lunch With This Sindhi Meal Of Chicken Curry, Koki And Afghani Dough

Malvika HadaMalvika Hada  On Monday, 26 August 2019 10:0041 ratings

Are you in dilemma about what to make during your Weekday Lunch that is delicious and easy at the same time, then we have the perfect meal for you which has delicious Sindhi Style Chicken Curry which is served along with Sindhi Koki, Afghani Dough and Salad. Try this meal and we assure you that everyone in your family will love this simple and delicious Sindhi meal.

Sindhi Style Chicken Curry, a very simple Chicken curry where Chicken is cooked along with tomatoes, onions and everyday spices. It is an one pot dish that gets ready in very less time, making it perfect for those lazy weekends. Along with it, we have served a Sindhi Koki, which is flaky Indian flatbread with onions. It goes really well with the Chicken Curry. You can also serve Phulka or Steamed Rice with this Curry.

To end the meal, we have Afghani Dough which is a twist to our Indian Chaas and has cucumber in it. Very refreshing and tasty, this is a perfect drink to serve along with this meal and we have also served an Indian sliced salad, that is a regular in Indian households.

So next time you are confused on what to make for your weekend lunch, give this Sindhi Meal a try!https://www.youtube.com/embed/3u9jP5J3ikQ

 Published in Everyday Breakfast, Lunch & Dinner Recipe Ideas

Malvika Hada

Malvika Hada

Malvika Hada is a writer, fashion lover, a big time foodie, travel freak and loves to cook. With a post graduation degree in media and entertainment, Malvika also has a keen interest in filmmaking. Watching her father’s achievements in writing, she developed her passion in the same and decided to make a career in it. If she is not writing about food and fashion, she can be found watching sitcoms at home, hanging out with friends or trying out something new to cook at home.Last Modified On Friday, 30 August 2019 14:25

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Chicken Meatballs In A Makhni Gravy Recipe

Chicken Meatballs In A Makhni Gravy Recipe is a delicious curry with chicken meatballs that are dunked in a makhni gravy. A rich gravy that can be served along with phulkas or jeera rice for a wonderful weekend dinner.In association with Preethi Kitchen Appliances Monisha  On Thursday, 15 March 2018 10:00

Chicken Meatballs In A Makhni Gravy Recipe

678 ratings.

Chicken Meatballs In A Makhni Gravy is a usual butter chicken recipe which gets a delicious twist by adding chicken meatballs flavoured with onions, green chillies and garlic in a rich and creamy Makhni gravy. Addition of honey balances the flavour of the gravy and the cream adds the richness to it. 

Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice and Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

If you like this recipe, here are a few more Chicken Gravy Recipes that you can make for your everyday mea:

  1. Murgh Malaiwala Recipe (Chicken In Rich Creamy Gravy)
  2. Dhaniya Pudina Chicken Tikka Recipe
  3. Chicken and Sweet Potato Dill Curry Recipe

Cuisine: North Indian RecipesCourse: Main CourseDiet: Non VegeterianEquipments Used: Hard Anodised Kadai (Wok), Hard Anodised Frying Pan / Omelette PanPrep in

15 MCooks in

30 MTotal in

45 MMakes:

4 Servings

Ingredients

  • 500 grams Chicken , cleaned and minced
  • 1 Onion
  • 8 cloves Garlic , finely chopped
  • 3 Green Chillies , finely chopped
  • 1/4 cup Whole Wheat Bread crumbs
  • Salt , as per you taste
  • Sunflower Oil , for shallow frying the meatballs
  • 1 Onion , roughly chopped
  • 5 Tomatoes
  • 2 tablespoons Ginger Garlic Paste
  • 5 Dry Red Chillies
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Mace (Javitri)
  • 1 Bay leaf (tej patta)
  • 2 tablespoons Honey
  • 3 tablespoons Fresh cream
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 tablespoons Sunflower Oil
  • 2 tablespoon Butter
  • 2 sprig Coriander (Dhania) Leaves
  • 3/4 cup Water

How to make Chicken Meatballs In A Makhni Gravy Recipe

  1. To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.
  2. Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl. Mix well to form a uniform mixture. 
  3. Prepare lemon sized meatballs and keep it aside. 
  4. In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp. 
  5. Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside. 
  6. The next step is to prepare the gravy. Heat  2 tablespoons of butter in a heavy bottomed pan on low flame.
  7. Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.
  8. Add the roughly chopped onions and cook till they become soft and translucent. Add the ginger garlic paste, cook until the raw smell goes away. This will take about 2 minutes.
  9. After 2 minutes, add in the tomatoes, cashews, salt and a little water. Cover and cook till the tomatoes are mushy and soft. Turn off the flame and let the mixture cool. 
  10. Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water. 
  11. In the same kadai, add some more oil. Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes. 
  12. Next, add in the cream, kasuri methi, salt and garam masala. Cook for about a minute.
  13. Mix in the honey little by little while adjusting the balance of sweet and tangy. Mix everything properly.
  14. Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes. 
  15. Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and fresh cream. 
  16. Your Chicken Meatballs In A Makhni Gravy is ready to be served. 
  17. Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

Chicken Meatballs In A Makhni Gravy Recipe is part of the Indian Curry And Gravy Recipe Contest Published in Chicken Recipes

Last Modified On Wednesday, 14 March 2018 17:24

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Enjoy Your Weekend Lunch With This Sindhi Meal Of Chicken Curry, Koki And Afghani Dough

Malvika HadaMalvika Hada  On Monday, 26 August 2019 10:0041 ratings

Are you in dilemma about what to make during your Weekday Lunch that is delicious and easy at the same time, then we have the perfect meal for you which has delicious Sindhi Style Chicken Curry which is served along with Sindhi Koki, Afghani Dough and Salad. Try this meal and we assure you that everyone in your family will love this simple and delicious Sindhi meal.

Sindhi Style Chicken Curry, a very simple Chicken curry where Chicken is cooked along with tomatoes, onions and everyday spices. It is an one pot dish that gets ready in very less time, making it perfect for those lazy weekends. Along with it, we have served a Sindhi Koki, which is flaky Indian flatbread with onions. It goes really well with the Chicken Curry. You can also serve Phulka or Steamed Rice with this Curry.

To end the meal, we have Afghani Dough which is a twist to our Indian Chaas and has cucumber in it. Very refreshing and tasty, this is a perfect drink to serve along with this meal and we have also served an Indian sliced salad, that is a regular in Indian households.

So next time you are confused on what to make for your weekend lunch, give this Sindhi Meal a try!https://www.youtube.com/embed/3u9jP5J3ikQ

 Published in Everyday Breakfast, Lunch & Dinner Recipe Ideas

Malvika Hada

Malvika Hada

Malvika Hada is a writer, fashion lover, a big time foodie, travel freak and loves to cook. With a post graduation degree in media and entertainment, Malvika also has a keen interest in filmmaking. Watching her father’s achievements in writing, she developed her passion in the same and decided to make a career in it. If she is not writing about food and fashion, she can be found watching sitcoms at home, hanging out with friends or trying out something new to cook at home.Last Modified On Friday, 30 August 2019 14:25

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Chicken Meatballs In A Makhni Gravy Recipe

Chicken Meatballs In A Makhni Gravy Recipe is a delicious curry with chicken meatballs that are dunked in a makhni gravy. A rich gravy that can be served along with phulkas or jeera rice for a wonderful weekend dinner.In association with Preethi Kitchen Appliances Monisha  On Thursday, 15 March 2018 10:00

Chicken Meatballs In A Makhni Gravy Recipe

678 ratings.

Chicken Meatballs In A Makhni Gravy is a usual butter chicken recipe which gets a delicious twist by adding chicken meatballs flavoured with onions, green chillies and garlic in a rich and creamy Makhni gravy. Addition of honey balances the flavour of the gravy and the cream adds the richness to it. 

Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice and Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

If you like this recipe, here are a few more Chicken Gravy Recipes that you can make for your everyday mea:

  1. Murgh Malaiwala Recipe (Chicken In Rich Creamy Gravy)
  2. Dhaniya Pudina Chicken Tikka Recipe
  3. Chicken and Sweet Potato Dill Curry Recipe

Cuisine: North Indian RecipesCourse: Main CourseDiet: Non VegeterianEquipments Used: Hard Anodised Kadai (Wok), Hard Anodised Frying Pan / Omelette PanPrep in

15 MCooks in

30 MTotal in

45 MMakes:

4 Servings

Ingredients

  • 500 grams Chicken , cleaned and minced
  • 1 Onion
  • 8 cloves Garlic , finely chopped
  • 3 Green Chillies , finely chopped
  • 1/4 cup Whole Wheat Bread crumbs
  • Salt , as per you taste
  • Sunflower Oil , for shallow frying the meatballs
  • 1 Onion , roughly chopped
  • 5 Tomatoes
  • 2 tablespoons Ginger Garlic Paste
  • 5 Dry Red Chillies
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Mace (Javitri)
  • 1 Bay leaf (tej patta)
  • 2 tablespoons Honey
  • 3 tablespoons Fresh cream
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 tablespoons Sunflower Oil
  • 2 tablespoon Butter
  • 2 sprig Coriander (Dhania) Leaves
  • 3/4 cup Water

How to make Chicken Meatballs In A Makhni Gravy Recipe

  1. To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.
  2. Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl. Mix well to form a uniform mixture. 
  3. Prepare lemon sized meatballs and keep it aside. 
  4. In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp. 
  5. Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside. 
  6. The next step is to prepare the gravy. Heat  2 tablespoons of butter in a heavy bottomed pan on low flame.
  7. Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.
  8. Add the roughly chopped onions and cook till they become soft and translucent. Add the ginger garlic paste, cook until the raw smell goes away. This will take about 2 minutes.
  9. After 2 minutes, add in the tomatoes, cashews, salt and a little water. Cover and cook till the tomatoes are mushy and soft. Turn off the flame and let the mixture cool. 
  10. Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water. 
  11. In the same kadai, add some more oil. Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes. 
  12. Next, add in the cream, kasuri methi, salt and garam masala. Cook for about a minute.
  13. Mix in the honey little by little while adjusting the balance of sweet and tangy. Mix everything properly.
  14. Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes. 
  15. Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and fresh cream. 
  16. Your Chicken Meatballs In A Makhni Gravy is ready to be served. 
  17. Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

Chicken Meatballs In A Makhni Gravy Recipe is part of the Indian Curry And Gravy Recipe Contest Published in Chicken Recipes

Last Modified On Wednesday, 14 March 2018 17:24

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Enjoy Your Weekend Lunch With This Sindhi Meal Of Chicken Curry, Koki And Afghani Dough

Malvika HadaMalvika Hada  On Monday, 26 August 2019 10:0041 ratings

Are you in dilemma about what to make during your Weekday Lunch that is delicious and easy at the same time, then we have the perfect meal for you which has delicious Sindhi Style Chicken Curry which is served along with Sindhi Koki, Afghani Dough and Salad. Try this meal and we assure you that everyone in your family will love this simple and delicious Sindhi meal.

Sindhi Style Chicken Curry, a very simple Chicken curry where Chicken is cooked along with tomatoes, onions and everyday spices. It is an one pot dish that gets ready in very less time, making it perfect for those lazy weekends. Along with it, we have served a Sindhi Koki, which is flaky Indian flatbread with onions. It goes really well with the Chicken Curry. You can also serve Phulka or Steamed Rice with this Curry.

To end the meal, we have Afghani Dough which is a twist to our Indian Chaas and has cucumber in it. Very refreshing and tasty, this is a perfect drink to serve along with this meal and we have also served an Indian sliced salad, that is a regular in Indian households.

So next time you are confused on what to make for your weekend lunch, give this Sindhi Meal a try!https://www.youtube.com/embed/3u9jP5J3ikQ

 Published in Everyday Breakfast, Lunch & Dinner Recipe Ideas

Malvika Hada

Malvika Hada

Malvika Hada is a writer, fashion lover, a big time foodie, travel freak and loves to cook. With a post graduation degree in media and entertainment, Malvika also has a keen interest in filmmaking. Watching her father’s achievements in writing, she developed her passion in the same and decided to make a career in it. If she is not writing about food and fashion, she can be found watching sitcoms at home, hanging out with friends or trying out something new to cook at home.Last Modified On Friday, 30 August 2019 14:25

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Chicken Meatballs In A Makhni Gravy Recipe

Chicken Meatballs In A Makhni Gravy Recipe is a delicious curry with chicken meatballs that are dunked in a makhni gravy. A rich gravy that can be served along with phulkas or jeera rice for a wonderful weekend dinner.In association with Preethi Kitchen Appliances Monisha  On Thursday, 15 March 2018 10:00

Chicken Meatballs In A Makhni Gravy Recipe

678 ratings.

Chicken Meatballs In A Makhni Gravy is a usual butter chicken recipe which gets a delicious twist by adding chicken meatballs flavoured with onions, green chillies and garlic in a rich and creamy Makhni gravy. Addition of honey balances the flavour of the gravy and the cream adds the richness to it. 

Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice and Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

If you like this recipe, here are a few more Chicken Gravy Recipes that you can make for your everyday mea:

  1. Murgh Malaiwala Recipe (Chicken In Rich Creamy Gravy)
  2. Dhaniya Pudina Chicken Tikka Recipe
  3. Chicken and Sweet Potato Dill Curry Recipe

Cuisine: North Indian RecipesCourse: Main CourseDiet: Non VegeterianEquipments Used: Hard Anodised Kadai (Wok), Hard Anodised Frying Pan / Omelette PanPrep in

15 MCooks in

30 MTotal in

45 MMakes:

4 Servings

Ingredients

  • 500 grams Chicken , cleaned and minced
  • 1 Onion
  • 8 cloves Garlic , finely chopped
  • 3 Green Chillies , finely chopped
  • 1/4 cup Whole Wheat Bread crumbs
  • Salt , as per you taste
  • Sunflower Oil , for shallow frying the meatballs
  • 1 Onion , roughly chopped
  • 5 Tomatoes
  • 2 tablespoons Ginger Garlic Paste
  • 5 Dry Red Chillies
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 Mace (Javitri)
  • 1 Bay leaf (tej patta)
  • 2 tablespoons Honey
  • 3 tablespoons Fresh cream
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 tablespoons Sunflower Oil
  • 2 tablespoon Butter
  • 2 sprig Coriander (Dhania) Leaves
  • 3/4 cup Water

How to make Chicken Meatballs In A Makhni Gravy Recipe

  1. To begin making Chicken Meatballs In A Makhni Gravy, we will firstly make the meatballs.
  2. Add the minced chicken, onions, garlic, green chillies, and salt in a mixing bowl. Mix well to form a uniform mixture. 
  3. Prepare lemon sized meatballs and keep it aside. 
  4. In a skillet, add 3 tablespoons of oil, place the prepared meatballs and shallow fry them until the chicken is cooked and the outer part of the meatball is crisp. 
  5. Drain the meatballs on a paper napkin to absorb the excess oil and keep it aside. 
  6. The next step is to prepare the gravy. Heat  2 tablespoons of butter in a heavy bottomed pan on low flame.
  7. Once the butter melts, add the cardamom pods, mace and saute it for about 15 seconds.
  8. Add the roughly chopped onions and cook till they become soft and translucent. Add the ginger garlic paste, cook until the raw smell goes away. This will take about 2 minutes.
  9. After 2 minutes, add in the tomatoes, cashews, salt and a little water. Cover and cook till the tomatoes are mushy and soft. Turn off the flame and let the mixture cool. 
  10. Once cooled, transfer to a mixer grinder jar and grind to a smooth paste along with some water. 
  11. In the same kadai, add some more oil. Once it is hot, add bayleaf, tomato onion masala and cook for about 5 to 7 minutes. 
  12. Next, add in the cream, kasuri methi, salt and garam masala. Cook for about a minute.
  13. Mix in the honey little by little while adjusting the balance of sweet and tangy. Mix everything properly.
  14. Drop the meatballs, cover the pan and simmer on a low flame for another 5 minutes. 
  15. Turn off the flame and transfer to a serving dish. Garnish with coriander leaves and fresh cream. 
  16. Your Chicken Meatballs In A Makhni Gravy is ready to be served. 
  17. Serve Chicken Meatballs In A Makhni Gravy along with Phulkas or Jeera Rice along with a Moong Sprouts Salad with Grated Carrots and Cucumber for a weekday dinner.

Chicken Meatballs In A Makhni Gravy Recipe is part of the Indian Curry And Gravy Recipe Contest Published in Chicken Recipes

Last Modified On Wednesday, 14 March 2018 17:24

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Malvika Hadahttps://googleads.g.doubleclick.net/pagead/ads?guci=2.2.0.0.2.2.0.0&client=ca-pub-3840954459677867&output=html&h=600&slotname=3428922006&adk=2795058304&adf=1258389405&pi=t.ma~as.3428922006&w=256&fwrn=4&fwrnh=100&lmt=1609791370&rafmt=1&psa=1&format=256×600&url=https%3A%2F%2Fwww.archanaskitchen.com%2Fenjoy-your-weekend-lunch-with-this-sindhi-meal-of-chicken-curry-koki-and-afgani-dhoog&flash=0&fwr=0&fwrattr=true&rpe=1&resp_fmts=4&wgl=1&adsid=ChAIgPT__wUQksGrxtDyv_FyEj8ALvr8nLywhxVWdD8oHKJ3fMCi-uaC5TZnphZ2ypF1ln9-Gfi7GUe_P5VG5JK0mTNFY5kOSdYPIggT4RkP54o&dt=1610690741485&bpp=30&bdt=385147&idt=-M&shv=r20210112&cbv=r20190131&ptt=9&saldr=aa&abxe=1&cookie=ID%3Db5f9262a2f11727f-2231b06ab9c50062%3AT%3D1610690369%3ART%3D1610690369%3AS%3DALNI_MbBOOeO_7HSMa4hSCciKI8U-tE4EQ&prev_fmts=728×90%2C256x600%2C256x600%2C0x0%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214%2C256x600%2C256x600%2C256x600%2C256x214&nras=1&correlator=3725668228111&frm=20&pv=1&ga_vid=441464263.1610690359&ga_sid=1610690359&ga_hid=844436484&ga_fc=0&u_tz=330&u_his=5&u_java=0&u_h=768&u_w=1366&u_ah=728&u_aw=1366&u_cd=24&u_nplug=3&u_nmime=4&adx=926&ady=32978&biw=1349&bih=657&scr_x=0&scr_y=32628&eid=21068109%2C21068769&oid=3&psts=AGkb-H8i46AV3QgkQ-mnLXZwvlqeXBsBvFQGi049t8x5T58rR_SS_2ZkLoq0MpmSo2ka217G-zsjPY97cMOykw%2CAGkb-H8Z-LmCIm7azLRhroo7bjMMd0VoY_U34C8VAtRVu_6wTeVJadCHzy7uH8FqG2YVB6vhMfv8lDiE1npD0g%2CAGkb-H8kKwMVrFn1LEAB0rxQ4Mz1juOHIgxzJNoGjTpAsYDCQeIBp9vh9XuTqpyD8A61kf2GZ6ppYFbbDzNY%2CAGkb-H-P1fuIhJoyf9qrTSy53UE7OGQbMr_DCHtQlcSMMcBDc86uBMfgtXSJGmqZM6fA-KUqpTXhJthKD7VxYg%2CAGkb-H9OhkfwbiHGn5BJP28cmy7qu6MIa-ND2OUcUXWwTIiI_YayRsfLd1KL4UJN7ZE2DqT-TpkRUz9vgdl6mg%2CAGkb-H95W2LQUATvGLiT9FQ5j0EVyR_qt7J3ps2kmmHDO8qXRb6KGp6qoiK3FgVD7OGVjDGTXdcokVQb0cg%2CAGkb-H8b8IcsbJYHkzecSLof_rqDvt7L9omfAHoXPAF21zfH6BfAzfdVwy8kctq9k3CW3YdD-83WXinIah1G%2CAGkb-H_WYQ565gHpYinrnWzFre18L5YAFve9H6N0PGoTNxGKR6ac-6931ez2WRrV5-tyGFqNu013m7n2CJG1%2CAGkb-H_wCGJ4LNOhr7RAwkWbyUUvZJlCebQcbsbSCQE1hwPQ64s6qSAbh-CRJ9LGWn-67Jgze2uq9vqLSj4oTlY%2CAGkb-H8f9smFzA3YbPvFfZhsSgn7WtTa_SQwTQ182jq5kNDYI_7c2JLzM00vBLCamYmU15JOeoSlwi2NXNsOpl8%2CAGkb-H_oZolNYi2wZBqlqXf-NDkvQJvJhGVzAYkqlOljjoOMwPWqomEo4SlsjhaAw-LKT7om-t1JXD5DuRYK0pw&pvsid=3206593983016726&pem=750&ref=https%3A%2F%2Fwww.google.com%2F&rx=0&eae=0&fc=896&brdim=0%2C0%2C0%2C0%2C1366%2C0%2C1366%2C728%2C1366%2C657&vis=1&rsz=%7C%7CeE%7C&abl=CS&pfx=0&fu=8320&bc=31&jar=2021-01-15-06&ifi=30&uci=a!u&fsb=1&xpc=vesyuTSb1G&p=https%3A//www.archanaskitchen.com&dtd=53

Featured Recipes

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Indian Non Veg Recipes

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Enjoy Your Weekend Lunch With This Sindhi Meal Of Chicken Curry, Koki And Afghani Dough

Malvika HadaMalvika Hada  On Monday, 26 August 2019 10:00 41 ratings

Are you in dilemma about what to make during your Weekday Lunch that is delicious and easy at the same time, then we have the perfect meal for you which has delicious Sindhi Style Chicken Curry which is served along with Sindhi Koki, Afghani Dough and Salad. Try this meal and we assure you that everyone in your family will love this simple and delicious Sindhi meal.

Sindhi Style Chicken Curry, a very simple Chicken curry where Chicken is cooked along with tomatoes, onions and everyday spices. It is an one pot dish that gets ready in very less time, making it perfect for those lazy weekends. Along with it, we have served a Sindhi Koki, which is flaky Indian flatbread with onions. It goes really well with the Chicken Curry. You can also serve Phulka or Steamed Rice with this Curry.

To end the meal, we have Afghani Dough which is a twist to our Indian Chaas and has cucumber in it. Very refreshing and tasty, this is a perfect drink to serve along with this meal and we have also served an Indian sliced salad, that is a regular in Indian households.

So next time you are confused on what to make for your weekend lunch, give this Sindhi Meal a try!https://www.youtube.com/embed/3u9jP5J3ikQ

 Published in Everyday Breakfast, Lunch & Dinner Recipe Ideas

Malvika Hada

Malvika Hada

Malvika Hada is a writer, fashion lover, a big time foodie, travel freak and loves to cook. With a post graduation degree in media and entertainment, Malvika also has a keen interest in filmmaking. Watching her father’s achievements in writing, she developed her passion in the same and decided to make a career in it. If she is not writing about food and fashion, she can be found watching sitcoms at home, hanging out with friends or trying out something new to cook at home.Last Modified On Friday, 30 August 2019 14:25

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CHICKEN KOSHA RECEIPE

Today we talk about chicken curry, not the one with gravy though but dry, spicy chicken curry, the one which is the signature recipe of Bengal, Chicken KashaThe kind of sinful bengali chicken kosha which is slow cooked with a heavy doze of pure fragrantly pungent mustard oil and the right balance of garlic, ginger, tomatoes and onion along with whole garam masala and as much whole dry red chilies as you fancy. Fiery chicken kosha curry is the authentic chicken recipe which has been perfected over decades and generations of Bengali home cooks to the point where there is little scope of improvement. So I have decided to stick to the original traditional chicken kasha which is cooked by Bengali thhakur or chefs for any kaajer bari or social functions with may be a tad bit less oil.                We are marooned in snow. First there was no snow for the greater part of this year’s winter and then boom! The mega snow storm of the year, Jonas has arrived with 5 feet of snow and growing, with a wind speed which has tipped fully loaded trash bins effortlessly upside down (eeeks!!). We began the weekend with some hearty chicken soup and endless mugs of milky tea.                    List of Ingredients [scroll down for recipe]
1.  Chicken with bone (1.5 Kg)2.  Mustard oil 3.  Onion puree (500 gm)4.  Ginger (2 inch pc)5.  Garlic (6-7 cloves)6.  Tomato (1 large)7.  Potatoes (2 large pcs)8.  Plain yogurt or tok doi (1 cup)9.  Garam Masala Powder (1.5 tspn)10. Whole dry red chilies (6-7 pcs) 11. Cinnamon (1 inch stick)12. Cloves (5-6 pcs)13. Turmeric Powder (1 tspn)14. Red Chili Powder (1 tspn)15. Bay leaf or tejpata (2-3 pcs)16. Sugar (2 tspn)17. Salt (to taste)But by Sunday morning when even visibility through the glass windows and doors reduced to NIL due to accumulated snow, the alert flashed on our phones that there may be a power cut for 4-8 hours. Hmm so that meant there would be no heater, no hot water, no internet and no everything while the temperature is well below the ZERO. We got the firewood ready for the fireplace, filled up some drinking water, made a flask of hot coffee and informed every one who cared to listen over phone, watsapp and FB about the situation. We so love providing our unsuspecting parents in Kolkata with some drama for their morning cups of tea whenever we can manage. We took care of all these in 10 mins and then had about 3 hours and 40 mins to kill. So the left over time opened up the natural instinct of every bengali foodie before a crisis, THE NEED for a good helping of some jomati bangali khabar (read soul stirring bengali food) at hand in case the prospect of freezing to ahem came up. Bong survival strategy 101 in a snow blizzard is established hence forth to cook some jhal jhal kosha murgi or bengali special spicy chicken kasha. Umm let’s make that mishti holud pulao (sweet yellow rice) that goes so well with it too while we are at it.                  While cooking chicken kasha only requirement is to use chicken pieces large and chunky enough to withstand all the koshano or slow frying which results to reduction of the sauce of gravy. Pray we make it through the storm before we make it through the chicken kosha. And as always: Good luck in the kitchen!      RECIPE for Murgi Kosha or Calcutta style Dry Chicken KashaServes: 5-6         Cook Time: 2 hrs          Prep Time: 15 mins       Calories (per serving): unknownSTEP 1 : Here is a look at the primary ingredients for cooking the bengali recipe of murgi kosha. Scroll up for the detailed list of ingredients and their amounts . The chicken needs to be cut in chunky pieceswith bones and needs to be marinated overnight or at least 2 hours. Make a paste of the onion, garlic and ginger. 

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

STEP 2 : Lets go ahead and prepare the marinade for the chicken. Beat the tok doi or dahi or plain yogurt with some salt and 1/2 tspn of the garam masala powder. Then add that to the chicken along with some turmeric and mustard oil. mix well and let it sit in the refrigerator or a cool spot in your kitchen for minimum of 2 hours and maximum of 12 hours.  

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

STEP 3 : Once you are ready to cook, heat some mustard oil on high heat till the smoke comes out from it. This helps to proof the mustard oil such that it tastes less pungent and just glorious. Add in the whole garam masalas after reducing the heat. Then add in the onion-ginger-garlic paste. Add in the sugar, garam masala powder and some salt. Cook covered for 10 mins on medium high heat, keep stirring every 3-4 mins.

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.
bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

STEP 4 : While the onion mixture is getting cooked, take 1/3 cup of water and the dry whole red chilies or shukno lonka in a small pan and heat on high heat. Let it cool down and make a fine paste along with the tomato. Add this puree to the chicken and mix well. Cook covered for another 5 mins.

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.
bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.
bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

STEP 5 : Add in the chicken along with all the marinade. Peel the potatoes, cut them in halves and add in. Add more salt to taste. Let us now begin the stage of slow frying of the masala also known as koshano. On medium high flame keep stirring the chicken every 1-2 mins and keep cooking in this manner for 10-20 mins without covering. Some of the liquid will evaporate and the chicken will brown a bit by the end of the ‘koshano’ phase. This cooking technique is what makes bengali kosha chicken or mutton kasha recipe so unique. A light smoky flavor gets added to the chicken. After koshano is done, cover the chicken kasha and let it cook for 15 mins without adding any extra water. In case your chicken kasha has more gravy than required or is too liquidy then cook on high flame without cover till the gravy is thick and sticky

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.
bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

STEP 6 : Your chicken kosha curry is ready add in a dollop of ghee at the end too if you fancy. I like the smoky  mustard oil flavor too much to care. Enjoy your chicken kasha with simple steamed rice or roti. Instead of chicken you can also try my popular mutton kosha recipe. If you like this recipe don’t forget to leave your comments below

bengali recipe of chicken kasha or spicy dry chicken curry . Bengali murgi kosha or kolkata chicken kasha curry recipe with step by step photos.

MOTON KASHA TO RELISH

Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.

Kosha Mangsho is a very popular traditional dish in Bengal, and it’s translated as sautéed meat. The gravy is slow-cooked over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. This thick gravy made with the strong flavors of mutton is a favorite at every Bengali household.

little high on the spice quotient, this Kosha Mangsho recipe or Bengali Style Mutton Curry can be had with traditional crisp Bengali Luchi or with a portion of the delicious Bengali Mishti Pulao.

This dish is traditionally made in an iron Kadai which gives it a deep dark brown color. This Bengali Mutton recipe is an instant hit at every Navratri and Poila Baisakh or the Bengali New Year celebrations.

There is nothing like this sumptuous mutton curry to take you through the day. If you are visiting Kolkata, a trip to Shyam Baazar to taste the iconic Golbarir Kosha Mangsho is a must. It’s a tiny eatery but the flavor that the mangsho it serves is unmatchable.

Ingredients

Kosha Mangsho Ingredients.

Goat Mutton – To make this recipe, choose the best goat meat with bones. Meat from the shoulder or the hind legs are best to make the curries. Ask your butcher to cut you from these areas. Wash the mutton very well before using and drain all the excess water.

For Marination – To make this curry, firstly mutton is marinated and for the same, you will need – fresh hung yogurt, ginger paste, garlic paste.

Mutton is marinated so that it tenders and also soaks up the flavors really nicely. Also, taste the yogurt, if it’s sour then it will ruin the taste. Use the fresh one. To hang the yogurt, simply transfer it to a fine sieve and let it rest for an hour in the refrigerator over a bowl. All the excess water will drip and the yogurt will be thick and creamy. You can use Greek yogurt too. It doesn’t require hanging.https://6bebc0e51d31ee0cdefb6db09e5bb49f.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Oil – The mustard oil really brings out the flavor of the curry. If not mustard oil, then you can use any vegetable oil or even ghee.

Whole Spices – For the curry, you will need whole spices such as – black cardamom, green cardamom, cinnamon, cloves, dry red chilies, and bay leaf. When infused in hot oil, it releases a nice aroma and also flavors up the curry.

Potatoes – This Bengali mutton curry also uses potatoes along with mutton. Peel and cut the potatoes in thick rounds and then add in the curry.

Spice Powders – To enhance the flavor, even more, we will add in coriander powder, turmeric powder, Kashmiri red chili powder, cumin powder, and garam masala powder.

Others – Another set of ingredients that are required for this delicious curry – onion, ginger, garlic, tomatoes, lemon juice, fresh coriander,and water.

How to make Kosha Mangsho?

In a large bowl, mix all the ingredients for the marinade. Refrigerate the bowl for 3-4 hours and marinate the mutton well.

Heat mustard oil in a pan. An iron pan is best to make this dish as it gives a deep blackish color to the dish but if you don’t have one, use any heavy bottom pan.

Slightly crush black cardamom, green cardamom, cinnamon, and cloves. Crushing the spices helps in releasing all their flavor in the oil. When the oil is hot, add bay leaf, crushed spices, dry red chilies, and sugar and fry for a few seconds.

Add thinly sliced onion and fry on medium high heat until slightly browned. Keep stirring at regular intervals.

Add ginger and garlic and fry until the onions are nicely browned.

Now add tomatoes and cook for 2 minutes.

Tomatoes added in the pan.

Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.

Add the dry spices and salt and cook for 2-3 minutes. Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours until the mutton is done. Keep stirring in between. Add more water while cooking if the mutton is getting dry. The consistency of Kosha Mangsho is slightly thick, so keep that in mind.

Pan covered.

Finally add garam masala powder and lime juice and mix well.

garam masala and lime juice added in the pan.

Cook for another 3-4 minutes until the gravy is slightly thickened. Serve hot.

Ready kosha mangsho.
Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.

Kosha Mangsho Recipe

Bengali Kosha Mangsho or Mutton Kasha is a delicious spicy Bengali Mutton Curry that is full of flavors from mutton, spices, and mustard oil. Here is how to make it.4.78 from 9 votes Print Pin RateCourse: Main CourseCuisine: Indian Prep Time: 10 minutesCook Time: 40 minutesTotal Time: 50 minutes Servings: 4 people Calories: 465kcal Author: Neha Mathur

Ingredients 1x2x3x

For the marinade

  • ▢½ kg goat mutton
  • ▢½ cup thick yogurt
  • ▢1 tsp ginger paste
  • ▢1 tsp garlic paste
  • ▢1 tbsp mustard oil

For the gravy

  • ▢3 tbsp mustard oil
  • ▢2 bay leaves
  • ▢2 black cardamom
  • ▢3-4 green cardamom
  • ▢1 inch whole cinnamon
  • ▢2-3 whole cloves
  • ▢3-4 whole dry red chilies
  • ▢1 tsp sugar
  • ▢1 and ½ cup sliced onion
  • ▢1 tsp chopped ginger
  • ▢1 tsp chopped garlic
  • ▢½ cup chopped tomato
  • ▢2-3 potatoes (Peeled and cut into halves.)
  • ▢2 tsp coriander powder
  • ▢1 tsp turmeric powder
  • ▢2 tsp Kashmiri red chili powder
  • ▢1 tsp cumin powder
  • ▢salt to taste
  • ▢½ tsp garam masala powder
  • ▢1 tbsp lime juice
  • ▢2 tbsp chopped coriander

Instructions

  • In a large bowl, mix all the ingredients for the marinade. Refrigerate the bowl for 3-4 hours and marinate the mutton well.
  • Heat mustard oil in a pan. An iron pan is best to make this dish as it gives a deep blackish color to the dish but if you don’t have one, use any heavy bottom pan.
  • Slightly crush black cardamom, green cardamom, cinnamon, and cloves. Crushing the spices helps in releasing all their flavor in the oil. When the oil is hot, add bay leaf, crushed spices, dry red chilies, and sugar and fry for a few seconds.
  • Add thinly sliced onion and fry on medium high heat until slightly browned. Keep stirring at regular intervals.
  • Add ginger and garlic and fry until the onions are nicely browned.
  • Now add tomatoes and cook for 2 minutes.
  • Add the mutton pieces and potatoes along with the marinade and fry for 5-6 minutes on high heat.
  • Add the dry spices and salt and cook for 2-3 minutes. Now add a cup of water and cover the pan. Cook for 1.5 to 2 hours until the mutton is tender. Keep stirring in between and scraping the sides and bottom of the pan. Add more water while cooking if the mutton is getting dry. The consistency of Kosha Mangsho is slightly thick, so keep that in mind.
  • Finally, add garam masala powder and lime juice and mix well.
  • Cook for another 3-4 minutes until the gravy is slightly thickened.
  • Garnish with fresh coriander and serve hot.

Notes

Some people also add raw papaya as a tenderizer but I have not added it. If you wish, you can add 2 tsp of grated raw papaya while marinating the meat.If you are short on time, cook the curry in a pressure cooker. Once the mutton is added, close the lid of teh cooker and pressure cook for one whistle on high heat. Then simmer the heat to low and cook for 20 minutes. Let the pressure release naturally and then open the lid.This dish tastes best the next day. So if you have planned it before, make it a day prior to serving.To make a restaurant-style smooth gravy, you can also grind the fried onion masala and then add it back to the pan.Potatoes are a must-add in this curry and no Kosha Mangsho is complete without adding a  few.You can drizzle a few teaspoon of ghee over the ready gravy just before serving.

Nutrition

Calories: 465kcal | Carbohydrates: 9g | Protein: 25g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 122mg | Potassium: 588mg | Fiber: 1g | Sugar: 4g | Vitamin A: 895IU | Vitamin C: 56.3mg | Calcium: 70mg | Iron: 3.9mgPin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!Previous Post:« TaakNext Post:Mutton Kulambu »LOAD COMMENTS


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This recipe gives the yummy bananas and apples a spicy and crunchy twist. You must give these apple and banana pakodas a try!

These apple and banana pakodas are soft from inside and crunchy from outsideHighlights

  • Pakodas are a delight to relish.
  • Banana and apple pakodas will provide a burst of flavours to your palate
  • You must give this recipe a try!

Come winters and we crave for everything crunchy, greasy and decadent. And the one dish that promptly comes to our mind is pakoda (or fritters). A hot cup of chai, with a plate of crispy pakodas, makes for an ultimate pair in a chilly winter evening. And the best part is, there’s no end to the list of fritters we get during this season. From the regular peyaj ke pakode to the seasonal dhania pakoda, methi pakoda, gobi pakoda and more – the list of this crispy delight goes long. It is quick, easy and literally needs bare minimum ingredients for preparation. All you need to do is, coat your favourite veggies with a spicy besan batter and fry. And a plateful of pakoda is ready to be relished.

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How To Make Apple And Banana Pakoda:

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These apple and banana pakodas are sweet and soft from inside and crunchy and spicy from outside and provides a flavourful experience with every bite. Trust us, this recipe is worth giving a try!

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