Vegetarian Recipe: Sukto

Sukto is a Bengali recipe made with a mix of vegetables with least number of spices and has an amazing flavour. Mostly the prime vegetable in the recipe is bitter gourd or karela,stop making the faces and try this at home.

Sukto

Ingredients:
2 medium sized Bittergourd or karela, cut into chips
1 cup cubes of pumpkin
1 brinjal or eggplant cut into cubes
2-3 drumsticks cut into 2inch pieces
Other veggies which can be used are raw papaya, potato, bottlegourd etc.
1 teaspoon Panch phoron (a mix of whole cummin seeds, mustard seeds, kallonji or kalo jeera (nigella sativa), saunf, fenugreek or methi seeds)
1/2 teaspoon asfoetida or hing
milk 1/2 cup
1 teaspoon flour
Mustard oil
Ghee
Salt to taste

Procedure:
1. Pour 1 tablespoon mustard oil in a heated frying pan, once the oil is heated add the cut bittergourd in to the pan, cook till it iss light golden in color, take it out and keep it aside.
2. Pour a little more oil & add a teaspoon of ghee. Add the panchphoron and hing to it and later add the rest of the vegetables to the pan. Cook for sometime covering the pan.
3. Add the salt after the vegetables are little softer & add some water to it, let it cook for some more time. Add the bittergourd also after some time.
4. After the vegetables are fully cooked around 20 min later, add the mix of milk and flour (can be whole wheat or refined).
5. Once the mixture boils properly, you can turn off the gas.

The dish is best served as the starting item in the menu with rice.

Recipe: Dahi Prawns

Have a good Saturday night with my new recipe!

Dahi Prawns:

Ingredients

200 g DVC prawns (de-veined and cleaned)

200 g Dahi or yogurt

1 medium onion

2 cloves of garlic

Green chilli

Turmeric powder 1/4 teaspoon

Kashmiri Chilli powder 1 teaspoon

1 green cardamom

An inch of cinnamon

Salt and sugar to taste

Mustard oil to cook

Procedure:

1. Chop the onion, garlic & chillis and keep it aside.

2. Wash the prawns and put some turmeric powder & salt. Mix it well & fry in mustard oil till golden in color.

3. Keep the fried prawns aside, in a frying pan pour a tablespoon mustard oil. Heat it & add the crushed cardamomand cinnamon with chopped onion, garlic & green chilli.

4. Once the onion is light brown in color add the yogurt. Mix it well & add a little turmeric powder and the chilli powder. Let it cook for a few minutes before adding the prawns.

5. After adding the prawns add salt and sugar (just a few crystals if you like). Let it cook till the gravy is semi-dry.

6. The dish is ready to be served with rice or roti.

Note: If allergic to sea-food please don't try this.

Recipe: Mutton Kofta Curry

Hi! Today I am sharing the recipe of Mutton Kofta Curry an Indian delicacy. I would just like to share a few health benefits of Mutton or Goat meat.

• Improves blood cholesterol levels
• Reduces the risk for atherosclerosis
• Reduces the risk of coronary heart disease
• Contains Vitamin B which helps you burn fat
• Reduces the risk of obesity
• Helps you have a healthy skin
• Helps beats stress and depression
• Rich in calcium and helps in bone building and teeth strengthening
• Enhances producing new body cells thus delay the aging
• Helps in maintaining the functioning of thyroid gland

Let's start with the preparation of this simple recipe, which is going to be super delicious.

Ingredients:

Mutton or Goat Meat minced: 400 g

Ginger garlic paste: 4 teaspoons

Onion: 1 large

Tomato: 1 large

Chili: 1-2 as per taste

Clove- 2-4

Green cardamom: 1

Cinnamon: 1 inch

Turmeric powder: 1/4 teaspoon

Red Kashmiri Chili Powder: 1 teaspoon

Coriander powder: 1 teaspoon

Kasoori methi: 1 teaspoon

Mustard oil: 1 tablespoon

Salt: to taste

Preparation:

1. Take the minced meat in a bowl, add 2 teaspoons of ginger garlic paste, and mix it well. Keep the marinated meat in the refrigerator for half an hour.

2. Dice the onion into small pieces, and make a paste of  tomato, the ginger garlic paste,, turmeric powder, coriander powder and the chili powder.

3. Heat the oil in a frying pan, add the crushed, cloves, cardamom & cinnamon and the diced onion. Fry till it turns golden in color.

4. Add the tomato paste and mix it well add water as per requirement & let it boil. Add salt to taste.

5. Once it reaches boiling point add small balls of the marinated meat giving shape with the help of your hand.

6. Cover the pan & cook on low flame for 10-15 min. Check whether your meat is cooked in this time.

7. Now add chili cut in small pieces and sprinkle the kasoori methi. In a minute turn off the flame, let it stand for 5 minutes. 

Your dish is ready to serve, Serving is suggested with steamed rice or hand made Indian breads or roti.