Mango Sasam

Mango Sasam - Prasad Naik

Recipe:
Take 5/6 small size Ripen Mangos, peel off the skin and keep them aside. Two Cups of Jaggery to be grated and kept aside in separate dish. Two cups of Grated Coconut, 2 tsp of Rai to be mixed with one cup of water and to be Grounded in mixer to paste and kept aside.

Tadka :
1 tbsp of oil to be heated in a vessel, add 2 tsp of Rai,1/2 tsp of Hing.
In Tadka add Ripen, Skin peeled Mangos sauté for a minute, add grated Jaggery, Red Chilli Powder,Salt and the grounded Coconut/Rai paste. Add 1/2 glass of water or more, as the consistency you require. On a slow gas cook till it boils and all the Tadka, Jaggery and Paste is mixed well.
It gives beautiful Aroma. You may add little Elaichi powder for flavour. Your Ripen Mango Sasam is ready to serve

Katche Kele Ki Kofta Curry

Katche Kele Ki Kofta Curry - Prasad Nayak

Recipe : 

Koftas - 

Taken 3 Raw Bananas Peeled, sliced & Pressure Cooked with 1 Glass of water and 1/2tsp of Salt with 2 whistles .
Then mashed and added Fine chopped fresh Coriander & 1green chill, 1tbsp Garlic paste, 1inch grated Ginger, 1 tbsp Besan, 1/2 tsp Haldi, 1tsp Salt. Mix well so that all the ingredients are mixed with soft mashed Raw Bananas. Make Round or Over shape Koftas out of the mix and keep in fridge For 1 hour and then Deep-fry in oil. 

Curry - 

In a Kadhai heat up 4 tbsp of oil and add 10 grated medium Onions and fry them Brown. Then add 4 Tomato Puree in it then saute till rawness of Tomato goes. Add 2 tsp Garlic & 1tsp Ginger, 2 tsp Red chilli powder, 1 tsp Garam Masala, 1/2 tsp Salt. Then saute till Oil Separates. Add 2 glasses of water. Then take 2 Koftas out of the fried crumble them into tiny pcs and mix well with the Gravy to give nice thickness. Add rest of the Koftas and and put off the gas after few minutes. Garnish with fresh chopoed Coriander and your Tasty Katche Kele Ki Kofta Curry ( Kofta Curry Of Raw Banana) is ready to serve

Akkha Masoor Gravywala

Akkha Masoor Gravywala - Prasad Naik

Recipe

Soak Akkha Masoor ovrnight in water. Drain off the water and keep aside.
In a pressure cooker 2 tbsp oil to be heated. Add Tejpatta, Dalchini & Shahi Jeera. Add 2 big chopped Onion, 1 chopoed Tomato, 2tsp Lasoon Paste, 1tsp Adrak Paste, 2tsp Red Cilli Powder, 2 tsp Garam Masala, 1/2 tsp Haldi and 1tsp Salt. Add Akkha Masoor by adding 4 glasses of water. Take 4 to 5 whistles (as per your cooker spec.) on Pressure Cooker.
Once it cooks add 2 to 3 pcs of Kokum. Once the Masoor Daal comes to Room Temperature mix well. Garnish with fresh chopped Coriander and your Akkha Masoor Gravywala is ready to serve

Methi Chicken

Methi Chicken - Prasad Naik
Marination: 

Marinate 1 kg Chicken Pcs in 1 cup curd, 

1/2 tsp Haldi, 

2tsp Garam Masala, 

2 tsp Garlic paste, 

1 tsp Ginger paste, 

1 tsp Salt. 

Keep for minimum 4 hrs or overnight in fridge is desired.

Method
Take Kadhai, Heat 2 tbsp of oil and fry 4 big slit Onions till brown. Add 3 chopped Tomatoes, 5 Garlic pods, 1/2 inch Ginger, 5 Cashew nuts, 2 tbsp Red Chilli Powder, 2 tsp Garam Masala saute for 5 minutes and grind to fine paste.
In a Vessel 2 tbsp oil to be heated, add 1/2 cup Dry Kasoori Methi, 2 Tejpatta, 2 Badi Elaichi, 4 Choti Elaichi, 1inch Cinnamon, 5/6 Cloves, 5/6 Black Pepper Corn & saute till it leaves its Aroma.
Add Marinated Chicken in it and mix well. Put a lid on and let the Chicken cook in marination juice. The Chicken would soak the juices and would become dry with marination coating on pcs. Add Onion Tomato paste and saute for 2 min and adjust the consistency by adding the water as per your requirement. Balance the Salt if required. Take one boil. Garnish with Fresh Coriander and put off the Gas.
With Great Aroma, Methi Chicken is ready to serve.

Motiyali fish Curry (Kalvan) with Raw Mango

Motiyali fish Curry (Kalvan) with Raw Mango - Prasad Naik

Cleaned Washed Motka were taken.
For Grinding Masala : 20 Bedgi Mirchi, 1 tsp Roasted Coriander seeds, Fresh 1/2 Grated Coconut, 10 pods of Garlic,1 Onion, 5 seeds of Methi, One small ball of Imli, 1/2 tsp Haldi. Make a fine paste in a Mixer adding water.
Make a Tadka by Heating 2 tbsp of oil in Vessel, add 1 inch grated Ginger and 4 Slit Green Chilli.
‌Now add Grounded Paste by adding a glass of water and take one boil. Now add Motka Fish along with Raw Mango so that fish remains intact and doesn't break. Add salt to taste, Take one more boil and put off the gas. Now your Motka fish Curry (Kalvan) is ready to serve with Rice or Laps