Moon Moon's Kitchen

Bugul-er Shobji

• put mustard oil
• put dry chillies (4-5 pcs)
• put jeera (cumin)
• put bugul
• put salt
• cook for 15-20 mins with lid closed
• put bori (fried before) in pieces
• put whole green chilli pieces
• cover for 10 mins
• put sugar
• saute for 5 mins

Chalkumro Pur

• peel, slice chalkumro
• cut the slices in half, laterally
• put salt in the sliced space
• keep it for 1 hr so that it softens
• wash off the salt
• make a paste of shorsho-posto (poppy seeds)-chilli
• put salt in the mixture & mix
• put the mixture in the sliced area of the chalkumro pieces
• dip it in a dense mixture of maida (5 sp)-cornflour (1 sp)-water
• fry it in refined oil for 5-7 mins

Jeera (cumin) diye Potol (pointed gourd)

• put mustard oil
• put tej pata (bay leaves)
• put jeera (cumin)
• put boiled potato pieces
• saute for 2 mins
• put potol (pointed gourd) (semi-peeled & cut into cylindrical pieces)
• put salt
• saute for 1 min
• cover & keep for 10 mins
• put jeera (cumin)-dhaniya (coriander seeds)-mowri (fennel) paste (5 sp)
• put chilli powder
• mix
• saute for 5 mins
• put water
• put sugar
• put holud (turmeric)
• mix for 2 mins

Jhinga Posto

• put mustard oil
• put black cumin
• put jhinga (ridge gourd)
• cover & keep for 5-7 mins
• saute till water dries (increased gas)
• put posto-chilli bata (2 sp)
• put salt
• put sugar
• put holud
• saute for 10 mins till cooked

 Kofta Torkari

• cut kacha kola (unripe banana) into two
• boil it in pressure cooker with its skin intact (2 whistles)
• peel the skin
• put kola, kishmish (raisins) & kaju (cashew) & mash them together
• put red chilli powder (1/2 sp)
• put cornflour (1/2 sp)
• put baking powder (1/2 sp)
• put salt (2 sp)
• make bora
• put refined oil in karahi
• fry the bora in it till the color darkens
• remove the bora & keep it separately
• put jeera-mouri-dhaniya bata
• put jeera
• put bay leaves
• put red chilli powder (2 sp)
• saute till oil separates (10 mins)
• put water
• put kaju
• put kismis
• put salt
• put holud
• put sugar (2 sp)
• put bora
• cover & keep for 5 mins
• turn off gas
• put cream
• mix

 Laoo (bottle gourd) moong

• put mustard oil
• put bay leaves
• put jeera
• put laoo (washed, cut into small pieces)
• mix
• put moong dal (fried without oil & then washed)
• put salt
• put ginger paste (2 sp)
• mix
• cover & keep for 45 mins
• put whole chilli pieces
• put holud ( 2 sp)
• pour little water
• saute till water dries

Moong Dal with Borboti (string beans)

• fry moong dal without oil till it turns reddish
• wash the dal
• put in pressure cooker with water
• boil till the 1st whistle
• reduce gas
• stand for 5-7 mins
• keep the dal in the cooker
• put oil in a karahi
• put tej pata (bay leaves)
• put dry chilli pieces
• put jeera (cumin)
• put borboti (string beans)
• put salt
• cover & stand for 10 mins till the borboti softens
• put the dal in the karahi
• put water
• put ghee
• put sugar
• mix thoroughly
• stand for 5 mins

Mukhi Jhol

• peel mukhi, wash & cut in half
• cook in pressure cooker (less than 1 whistle)
• sieve & keep
• put mustard oil in karahi
• put dry chillies
• put kalo jeera (black cumin)
• saute for 2 mins
• put mukhi pieces
• put salt
• mix & keep for 10 mins
• put water
• put whole chilli pieces
• put sugar
• put holud (turmeric)
• mix

Paneer Shorsho

• put mustard oil in karahi
• put shorsho (4 sp)
• sauté (2 mins)
• put whole chilli pieces (5-6 mins)
• put paneer (200 gm)
• put salt
• mix thoroughly
• stand for sometime till the oil starts separating
• put water
• put holud (turmeric) (1/2 sp)
• put sugar (2 sp)
• reduce the gas
• cover the karahi with a lid
• stand for 5-7 mins
• put dhaniya pata (coriander leaves)

Piyaz diye Potol

• put mustard oil
• put kaalo jeera (1/2 sp)
• wash, peel & cut potol & then put
• cover & keep for 5 mins
• put salt (1/2 sp)
• put onion paste (2 sp)
• put red chilli powder (1 sp)
• put sugar (1 sp)
• mix
• cover & keep for 2 mins
• saute for 5 mins