Recipe of the day: Kofta Curry with Green Banana

Hello foodies! How are you in this Mansoon? Hope you all are enjoying rain with your family! We all prefer spicy dishes in this season; isn’t it? Try this weekend a special Bengali delicacy! I think, you will enjoy it! ‘Kanchkolar Kofta Curry’ is a traditional Bengali recipe. Kanchkola or Green Banana is cooked almost in every Bengali household. We use it to make Fish curry, Sukto and so many delicious dishes! Kofta Curry is one of them. This goes well with hot rotis, chapattis or plain hot rice.

Let’s go to kitchen……….

Kofta Curry with Green Banana

 

Ingredients:

For Kofta:

1. Green Banana:-                    4 piece
2. Potato(big size):-                  1 piece 
3. Green chili (sliced):                2pieces 
4. Onion Paste:-                      2tablespoon 
5. Ginger paste: -                    1teaspoon 
6. Coriander Powder:-                1/2teaspoon 
7. Ghee:-                              1tablespoon 
8. Salt:-                               to taste

For Curry:

1. Potato(big size):-                  3 pieces 
2. Onion (slice in fine pieces):-      3pieces 
3. Ginger paste: -                     1teaspoon 
4. Garlic paste:-                       1 teaspoon
5. Red Chili Powder (if you want):-  1teaspoon 
6. Kashmiri red Chili Powder:-        1 teaspoon 
7. Cumin Powder: -                    1teaspoon 
8. Coriander Powder:-                 1teaspoon 
9. Turmeric Powder:-                  1/2teaspoon 
10. Bay leaves:-                         2pieces 
11. Cumin Seeds:-                       ½ teaspoons 
12. Garam Mashala (powder):-         1/2teaspoon 
13. Curd (Dahi) (blended):-             100gm. 
14. Mustard / Refined Oil: -           to need 
15. Sugar:-                               1teaspoon  
16. Ghee:-                                1teaspoon 
17. Salt:-                                 to taste

Process:

 

For Kofta:

 

Kofta, before fried

• Boil the potato and green bananas and great them finely. Mix them together.
• Heat the ghee in a pan and add the onion paste, ginger paste and Coriander Powder.  Mix well and cook for 1min.
• Now, add the green chilies, sugar and salt and mix well.
• Add the mixture of green bananas and potato. Stir well.
• Take it off the flame when it becomes dry.
• Now, make balls from this mixture like lemon and deep fry in oil. Roll the Koftas in cornflower before putting them in oil.
• Your Kofta is ready now.

Kofta, after fried

  For curry:

• Cut the potatoes in square pieces.
• Heat the oil in a heavy bottom pan and fry the potatoes with salt and a pinch of turmeric powder till it become brownish.
• In the same oil, pour in the bay leaves and cumin seeds and fry till it smells.
• Add the onion paste, ginger paste, cumin powder and Coriander Powder, curd, turmeric powder, sugar and salt and mix well. Cook for 2-3min. and doesn’t stop stirring.
• When it become dry, add the fried potatoes and 1/2cup of water. Cook more 2min and continue stirring.
• Add sufficient water (as the Koftas absolve much water). Cover and let it cook for 10-15 minutes on medium flame.
• Add the Koftas when the potato well cooked and let it cook for 5 minutes on low flame.
• Take it off the flame when the Koftas become soft and absolve water.
• Drizzle spoonful ghee and garam mashala powder just before serving.
• Serve hot with Rice or plain Roti or Paratha.

** If you want to get a Bengali flavor, add boiled Rohu or Sheephead (Bhetki) fish with the mixture of potato and green bananas; rest of the recipe remain same.

             

Recipe of the day: Chingri Macher Malai Curry (Prawn Curry with Coconut)

Hello foodies! How are you? After a long time, I’m here! As you all know, that we had a serious internal problem with our computer system; so I couldn’t blog for you! Sorry for the delay.
Well, at last, rain has come to India! This is a season, with which we all have a love–hate relationship! The dirt and mud in the roads are the causes of hate; but the pleasant weather, rain and so many lovely foods make us forget all the things! This season, we can find so many fishes like Koi, Prawns etc. Actually, this is the best season for Bengali! Bengalis, who are one of the hardcore fish-eating communities in India, love gorging on chingri (prawns), among others. I think it is the perfect time to make an authentic prawn or lobster curry with coconut. The Chingri Macher Malai Curry is one of the Bengali regal dishes, and perfect for a special rainy-day lunch!

Some people believe that the Chingri Macher Malai Curry has a Malaysian influence and the early version of the recipe might have been bought by Malaysian sailors to the Bay of Bengal, many years ago. The word “Malai” is actually “Malay”, meaning Malaysian. The use of coconut paste or milk in curries across Asia is one common thread among the cuisines. Surprisingly, Malai in Hindi means “milk cream”, but the dish doesn’t use milk cream. So, it is apparent that Malai is the distorted way of saying “Malay”. But, this is just one school of thought.

Here is the recipe; please try and will share your experiences with me…….

Chingri Macher Malai Curry (Prawn with Coconut)

 

Ingredients:

1. Prawn (Medium size):-                         250gm

OR

1. Prawn (Jumbo):-                                  6 Pieces
2. Coconut paste: -                                  2 Cup
3. Grated Coconut: -                               ½ Cup
4. Onion paste: -                                     4 tablespoon
5. Garlic paste: -                                     2 teaspoon
6. Ginger paste:                                      2 teaspoon
7. Tomato (cut into small pieces):-          ½ Cup
8. Green Chili: -                                       4-5
9. Green Chili Pest (if you want):-            to taste
10. Red Chili (if you want):-                       1/2 teaspoon
11. Kashmiri red Chili Powder: -                 1 teaspoon
12. Cumin Powder: -                                   1 teaspoon
13. Coriander Powder: -                             1 teaspoon
14. Turmeric Powder: -                              1/2 teaspoon
15. Mustered / Refined Oil: -                    1 Cup (150gm)
16. Bay Leaves: -                                        2
17. Salt: -                                                  to taste
18. Sugar / Sugar-free Cube: -                  1 /4 teaspoon / 1cube
19. Garam Mashala Powder: -                     2 teaspoon
20. Ghee (if you want):-                             1 teaspoon

Process:

 

Jumbo prawns

 

• Dressed and washed, marinated the prawns with Turmeric Powder & Salt for 5-10 min. If you chose  jumbo prawns, then marinated in lime juice for 45 min.

 

Jumbo prawns; after marinate

• Wash the marinated Jumbo prawns to remove the sour taste.
• Full heat the oil in a pan & fry the prawns for 30 sec.
• Set aside the prawns in a covered container.
• In the same oil that was used to fry the prawns, pour in the bay leaves and then onion paste. When the onion turns brownish, add the ginger paste, garlic paste, tomato & fry for 2-3 min.
• Add ¼ cup water, all the powders of ingredients, salt, sugar & cook for 2-3 min.
• Add the fried prawns, coconut paste, green chili paste and mix well.
• Then add about 2 cups water and stir well.
• Cover and let it cook for 10 minutes on low flame.
• Take it off the flame after 10 minutes.
• Mix garam mashala & ghee and cover for 5 min.
• Garnish with grated coconut.
• Serve hot with rice or Polaw or Paratha.

Malai Curry with medium size Prawns

* This preparation would taste best if served with steamed rice.

** You may use Coconut Milk powder in the place of Coconut paste.

*** I suggest you to work out 15 more minutes to burn the excess calories next morning.

Malai Curry with Jumbo Prawns