This is a mangalorean non veg recipe with full of spices and awesome taste... all my friends loved it when they came to my house.
This scrumptous spicy chicken recipe goes well with rice or roti. It is a little rich so I make it for my dinner parties and is well liked by all!
Parwal curry is a very common everyday item on a bengali menu. This can be eaten with rice or chapati. There are of course many ways to make it. This is the way it was cooked in our family.
This is a basic powder that goes very good in soups, vegetable dishes, on rice and in meat dishes.
For the Kofta: 2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 3 finely chopped green chillies 1/2 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas
Parwal curry ( measurement for 250gm of parwal) =================== Ingredient : Step 1 : For gravy Mustard (2 spoon),cumin (1 spoon) ,garlic (1 big), ginger(1 big piece), onion(2), red chilli 1/2, tomato (2 small) = make paste Step 2: For deep fry Cut parwal into round shape horizontally soak it with little salt and turmeric powder for 5 min Cut potato into medium size pieces and boil in pressure cooker till 2 whistle deep fry parwal for 2 min deep fry slightly boiled potatoes for 1 min. Step 3: Add oil, mustard, cumin seed to kadai and then cut onion vertivally and fry till slight brown. Add paste prepared above and vegitables deep fried above, turmeric powder,chilli powder, salt and fry for 5-min. Add 1 cup hot water to kadai and mix well all vegetables and use lid to cover. Cook for another 5 min and add garam masala powder and remove and server. :)
Pani Kochu (Tora) is a root vegetable found in south Asia which is somewhat like a potato, but it turns quite gluey when cooked. I never tried this recipe, but I like anything that has coconut milk in it. Pani Kochur Korma can be cooked at special occasions, and is eaten with pulao or tandoori rooti.
This curry is not very spicy, but rather has a sweet taste as it has coconut milk. It is served with plain white rice or pulao.
Potol Dolma is a recipe native in Jessore, the southwest region of Bangladesh. The coconut milk is a great combination to the soft potol.It is not spicy, but rather a bit creamy, ad can be eaten with white plain pulao.
Vegetable Dal Bora is a traditional curry native in Rangpur region of Bangladesh. This dish is not so spicy and is served with plain white rice.