Thursday, December 27, 2012

Papaya Chicken

After my last post, I was quite busy with some works, house shifting & medical issues. I am not sure when I shall be able to post regularly, again. Anyway, here is a quick post on the chicken dish I prepared last weekend. It is tasty & requires very less oil.

Raw Papaya - 1
Chicken - 500 gm
Onion - 1, medium, chopped
Garlic - 3 cloves, chopped
Chilly - 2, chopped
Refined Oil - 2 tbsp
Garam Masala- a small pinch
Salt to taste
Sugar to taste
Onion seeds - 1/4 tsp
Water - 3 cups (depends upon the amount of gravy you want)


1. Half the papaya, take out the seeds & peel off the skin. Chop the papayas in small cubes & wash.

2. Heat oil in a kadai, add the onion seeds. When the seeds start to spatter, add chopped garlic, onion & chilly.

3. After frying on low heat for 2-3 mins, add chopped papayas. Add turmeric powder, salt & sugar. Saute for 3-5 mins on medium heat.

4. Add the chicken pieces. Mix everything properly & cover the kadai. Cook for 6-7 mins on medium heat.

5. Add water & cover, cook on low heat until the chicken is done & only a little amount of water remains. It may take 10-15 mins.

6. Add garam masala powder, mix & cook for 1-2 mins again. Serve hot with puri. We had this with the green luchi

Tuesday, December 4, 2012

Banana Flower stir fry with Coconut (Mochar ghonto Narkel diye)

The holidays are over & I am back with different recipes which I tasted during my vacation. My ma, boro-mashi have prepared many tasty Bengali foods for me & now I am trying them one by one. So here is a recipe which I found in Chakdah, at Boro-mashi's home, Mochar Ghonto Narkel diye (Banana fritters stir fry with Coconut). I loved that & asked her recipe. So here it is!


Banana Flower 1
Cumin seeds ½ tsp
Bay leaves 2
Cumin 1 tsp
Ginger paste 1 tsp
Turmeric powder 1/2 tea spoon
Garam Masala powder 1 tsp
Grated coconut 1/2 cup
Oil 3 tbs
Salt and sugar to taste


1. Once the florets have been cleaned, chop them into small size. Boil this with little salt till almost cooked. Remove water and keep florets aside.

2. Heat oil in a pan, add the cumin seeds and bay leaves, and once the seeds start to splutter, add the boiled mocha. Add turmeric powder and salt, cover the pan with a lid, and allow it to cook for 10 minutes on a slow flame; gently cook it by tossing and turning it several times.

3. Add ginger & cumin paste and mix them well. Also add a spoon of sugar to taste.

4. Add the grated coconut when all the ingredients are soft and the water has dried out.

5. Finally, add the garam masala mix & this is ready to serve.

When peeling the mocha, apply some cooking oil/mustard oil to your hands to prevent the sticky juices of the mocha from staining your hands.