Sojina Ful, Xoru Alloo Koni Bhoja( Drum Stick Flower, Baby Potatoes and Eggs) Favorite Assamese Dish

Sojina Ful, Xoru Alloo Koni Bhoja( Drum Stick Flower, Baby Potatoes and Eggs)

Ingredients:

• Drum Stick flowers - 2 cups, cleaned.
• Baby potatoes - 1/2 cups, cut in half.
• Onion - a small one. Chopped. 
• Salt and Turmeric as per taste
• Egg - 1, beaten.
• Oil - 3 table spoons.

Method Of Preparation:

• Heat the oil in a wok.
• Add onion and fry till light brown. 
• Add the potatoes and cover.
• Let it cook till half.
• Now add salt and turmeric and mix it. 
• Add the flowers and mix.
• Let it cook for a while. 
• Do not cover. 
• Keep the flame low and let it cook till the potatoes are cooked completely. 
• When the potatoes are cooked, add the beaten eggs, mix and remove from the flame.
• Let the egg be fried. 

Serve as a side dish with rice or roti.

Mushroom Matar or Khumbh Matar Ki Subzi Very Tasty And Favorite Indian Dish

Mushroom Matar or Khumbh Matar Ki Subzi

Ingredients:

• Mushroom(khumbh in Hindi) 1 packet
• Green peas ½ cup 
• Onions 2
• Garlic 2 -3 
• Ginger ½ inch 
• Greek style thick yogurt 2-3 tbs 
• Kitchen king masala 2-3 tsp 
• Red pepper powder 2-4 tsp 
• Black pepper powder 1 tsp 
• Sugar 1 tsp 
• Salt as per taste
• Small tomato 1

Method Of Cooking:

• Marinate the button mushrooms in yogurt 1 tsp,  red pepper powder 1tsp,  black pepper powder 1 tsp and salt for few mintues before make the curry.
• Now heat up a saucepan and add vegetable oil/mustard oil/sunflower oil/canola oil (which ever is available).
• Now add ginger/garlic and fry them to a nice golden brown.
• Add in chopped onions and fry them well.
• Add in chopped tomatoes
• Now mix in kitchen king masala and rest of red pepper,black peper powder and turmeric powder with a little bit of water in a small bowl or katori.
• Add this masala mixture to the above fried masala.
• Fry them well and now add in the marinated mushroom and green peas.
• Cover the saucepan and let it simmer slowly at low. 
• Do not hurry and turn the flame to high .
• Be patient and it will turn out nice red colour curry.

Serve with rice or chappat.

Chingri Macher Kofta Favorite And Very Tasty Bangali Dish

Chingri Macher Kofta 

Ingredients:

For Kofta

• 2 big size onions (finely chopped)
• salt to taste 
• 500 gms prawns (small)
• 2 tblsp breadcrumbs
• 2 tsp mustard oil
• 4 green chillies (finely chopped)
• 2 tblsp ghee
• 2 bay leaves 
• 1/2 cup coconut
• 1 tblsp coriander leaves chopped
• 1 egg

Grind To A Paste

• 1 large Onion
• 2 " Turmeric
• 1 " Ginger 
• Garam masala

Method Of Cooking:

• Wash the prawns. 
• Then boil them.
• When cooked, grind to make a smooth paste.
• Mix in the salt, onions, green chillies and cut coriander leaves.
• When the mixture is well blended, form into 12 balls, dip in beaten egg and roll in bredcrumbs.
• Fry in hot mustard oil and keep aside.
• Extract milk from the coconut.
• Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.
• Heat up oil in a saucepan.
• When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes.
• Stirring all the time and adding a little water to keep the spices from scorching.
• Gradually stir in the coconut milk extract and a little salt.
• Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick.
• Pour out pure ghee on top just before serving.