chingri kachur loti

Ingredients



Kochur loti
15-20 small or medium prawn
4 Whole Green Chili
1 Onion cut,
2/3-teaspoon Red Chili Paste
1/3 teaspoon Holud Paste(turmeric)
1/3 teaspoon Cumin Paste
1/3 teaspoon Coriander Paste.
Oil to cook
Salt as desire



Method



1. In hot oil, add thinly sliced onion and whole green chili, cook until the onion is lightly brown.
2. Add all the spices (red chili paste, holud paste, salt, cumin paste, and coriander paste), cook for 5-6 min.
3. Then, add the light fried prawn, and cook until the shrimp curl up to C-shape.
4. Add the kochor loti and data and cover them until all the water comes out of kochur loti.
5. Uncover the pan, stir and cook for at least 8-10 minutes.
6. Finally, garnish with whole green chili.

Lao (Gourd) Shaak

Ingredients


1 bunch green leaves of bottle gourds with tender twigs and branches.
1 medium size potato
1-2 ridge gourd (jhinge)
Few pumkin pieces (kumro)
1 tsp of turmeric powder
1tsp of red pepper powder (add more for more hotness)
1 -2 tsp of panch phoron (or can add kalounji/nigella seeds)
1 tsp of sugar
2-3 tbs of mustard oil


Method


Clean the green leaves of lao/lauki/bottle gourd, discard torn or wilted leaves. Clean the chopped leaves thoroughly in water 2-3 times to get rid of mud /sand if any.Cut the tender twigs in 1inch long pieces also.Heat up kadhai or any heavy bottom Pan/Wok, add mustard oil, add the panch phoron mix, and let it splutter.Now add diced potatoes .Fry it for 1-2 mints at high and add ridge gourd/pumkin pieces.Add turmeric powder, red pepper powder, salt, sugar.
Add the cleaned leaves n twigs of green bottle gourd.Cook at high for 2-3 mints, lower the flames and cover the kadhai/Pan.Cook the leaves till soft and deep-green in color. Cook another 7-8 mints at low covered.Take out when the vegetables are cooked thoroughly and somewhat mushy in texture and serve with warm cooked rice.

Pui Shaager Chorchori

Ingredients


Pui Shaak – ½ kg
Kumro (Pumpkin) -15 cube pieces
2 long Jhinge cut into long pieces of 1 1/2 inch
Potato 2 cut into cubes
1 tsp of turmeric powder
1tsp of coriander powder
1tsp of sugar
½ tsp of red pepper powder
1 tsp of salt
½ cup of water
3 tbs of mustard oil
1 Ilish macher matha fried prior to making the chorchori (if preparing vegetarian dish, skip this ingredient)
1 tsp of panch Phoron


Method


Cut and clean the shag first, cut the leaves and then chop them , also cut the data ( twigs )approx 1inch long pieces and slit them in between .Throughly clean them in running water . Cut all the vegetables as said above .
Now heat up a kadai , add mustard oil, temper it with Panch phoron ,add potato, kumro(pumpkin) and fry them at med , add all the masala powders ,salt,sugar ,fry them at low for 5mints.TIP--At this point if you want to make the chorchori aamish (non-veg), add fried ilish macher matha and with the help of spatula ,break it into pieces in the the wok itself.This is my MIL’s way of preparing Puin shaager chorchori in home .Now add chopped puin shaag or green leaves and fry a little ,add water( just a little bit is sufficient) cover and cook for 10 mints at low, slow the process of making it ,it will add up to the flavour .Take out after it and have it with garam bhaat(rice)

Posto Pui Shaak

Ingredients


Posto / Poppy seeds paste - soak the posto seeds for an hour and grind in a mixer
Chopped onion
Pui / Malabar spinach leaves and stems - cleaned and cut into smallish pieces
Chopped Turai / Ridge gourd
Broken green chillies
Oil to cook
Salt to taste
A little sugar ( optional)
A little water to cook


Method


Heat a little oil in a wok / kadahi.Add the chopped onions and fry till they turn pink.Add the turai pieces and the pui leaves and the stem pieces and give a good stir for a while.Add the green chillies and the posto paste and mix well.Add some water, salt, sugar and cover.Cook till the vegetables are well done. Make sure the stems are well cooked. Add water if necessary in between.Remove cover, dry up any extra water.Serve hot.

Methi Shaak Bhaja

Ingredients

2 Small Size Bunch Methi Saag ( Fenugreek Greens )
Chopped Garlic
Hing
Kalo Jeera
Dried Red Chilly
Roasted Peanuts
Salt
Turmeric Powder
1 Potato


Method


Pick leaves of methi, cut finely, wash & drain.
Take roasted peanuts, chopped garlic, dried red chilly and small size potato
Heat oil in pan then add jeera , dried red chilly and hing to crackle in oil
Add chopped garlic. Stir well,Pour small size potato and roasted peanuts. Fry it. Lastly mix fenugreek leaves, mix well, stir fry on low till. Add the spices. Let it simmer for few minutes.Serve it with rice.

Lauer Khosa Bhaja(Gourd Skin Fry)

Ingredients


1 Lauki Khosha ( Lau,Bottle Gourd Skin )
1 Dried Red Chilly
1 tbsp Kalo Jeera
Salt to taste
1 tsp Sugar
1 tbsp Turmeric Powder


Method



Peel off the lauki skin and cut the skin into small pieces.
Add the sliced lau skin and cook on medium flame for around 7-10 minutes untill the veggies are fried. Add salt, sugar and turmeric powder. Cover the lid for a few mins.
Preparation is ready to serve with hot rice.

Spinach (Palang )Shaak

Ingredients

1. 200 gm Spinach ( Palak )
2. 1 Alu ( Potato )
3. 1 Egg Plant
4. Vadi
5. Cumin Seeds
6. 1 tsp Cumin Powder
7. 1 tsp Coriander Powder
8. 1/2 tsp Turmeric Powder
9. Salt
10. Sugar
11. Mustard Oil
12. Water



Method



Cut the Spinach and pat it dry .
Cut the Egg Plant and Alu into small pieces.
Fry the Egg Plant , Alu and vadi separately and keep aside .
Put Cumin seeds to crackle in oil and the add alu , eggplant and vadi then add cumin powder and coriander powder with salt and turmeric ( salt,sugar and turmeric should be added according to one’s taste and colour) in the oil. After the oil comes out put cup of water into it for boiling.
Serve it with Rice or Roti.

Kochur Loti

Ingredients


Kochur Loti - 200 g, about 1and 1/2 inch long pieces
Coconut - 2 tbsp, shredded
Mustard Seeds - 1 tbsp, paste
Kalonji/Kalo Jeere - 1/4 tsp
Green Chillies - 2, slit
Turmeric - 1/4 tsp
Salt - To Taste
Oil - 2 tbsp, mustard oil is preferred
Water - 2 cups


Method


Bring water to boil. Add kochur loti, 1/2 tsp salt, and a pinch of turmeric. Cover and boil for 5 minutes. Drain water thoroughly.
Heat oil in a pan, to it add kalojeere and green chillies. Fry for 30 sec or until seeds start to splatterAdd kochur loti and fry for 4-5 minutes on medium heat.
Add ground mustard seed paste and shredded coconut. Add turmeric, salt and cover to cook on medium-low heat (approximately 4-5 minutes). Stir occasionally to ensure that the vegetable does not stick to the bottom of the kadhai. This dish is dry and does not require water.

Lal shaak(Red Sag)Fry

Ingredients

1 Bunch Lal Shaak chopped
2 Cloves Garlic chopped
1 Dried Red Chilly
Salt to taste


Method

Take a good bunch of lal shaak and chopped it.
Heat oil in a pan.Add the whole red chillies ( break them first or they might burst ) and the chopped garlic.
Fry a little and then add the chopped leaves.
Stir well.Add salt, cover and cook. When it is done and all water had dried up, remove cover and give a final stir.
Serve hot. Goes best with hot rice.

Kachu Pata Bata(Tapioca Leaf Paste)

Ingredients

Kachu Pata
1 tsp Salt
2 Green Chilly
1 tsp Cumin Seeds
1 tsp Kalindi
1 tsp Mustard Seeds
1 tsp Turmeric Powder
1 tsp Sugar
Mustard Oil


Method


Remove the middle portion of stem and cut into small pieces.
Fry the small pieces of leaf and salt without oil. Cover it and simmer gently for 5-8 minutes or until it is tender. Then grind it into smooth paste of kalonji, mustard seeds,
cumin seeds, green chilly and the tendered leaf . Heat oil in pan and pour the paste. Stir and fry with turmeric powder, salt and sugar.
Serve hot with hot steamed rice.

Kachur Loti

Ingredients

300 gm Kachu Loti
1 tbsp Kalo Jeera
1 Onion
1 tbsp Cumin Powder
1 tbsp Coriander powder
Salt to taste
1 tsp Sugar
1 tbsp Turmeric Powder
1 tbsp Ginger Paste
1 tbsp Garlic Paste
Mustard Oil




Method


Take good pieces of kachu loti.
Cut lengthwise.
Heat pan and pour kachu loti. Cover the lid for 5-10 mins to make it tender.
Heat oil in pan then add kalo jeera to crackle in oil. Pour onion and fry it until it browns.
Add the tender kachu loti with all the spices. Cover the lid for 5-10 mins. If necessary add little water.
Serve it with hot rice.