The final festivities!

Karivepaku Natu Kodi
(Curry leaves and country chicken masala)

Ingredients:

• 1½ kg (cut into 16 pieces) country chicken
• 3 bunches of curry leaves
• 2 bunches coriander leaves
• 6-8 whole peeled garlic
• 2 tbsp ginger-garlic paste
• ¼ tsp turmeric
• 2 tbsp lemon juice
• 1 tsp coarsely grounded black pepper
• ½ small cup ghee
• ½ cup sour yogurt
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garam masala
• Salt to taste
• 3-4 green chillies, chopped

Karivepaku Natu Kodi

Method:

• In a kadai, heat ghee and fry curry leaves, coriander leaves, green chillies and whole garlic. Strain the fried ingredients and make a nice smooth paste of it.
• In a heavy bottomed pot, heat ghee, add whole garam masala, chicken pieces, sauté on high heat for one minute, add ginger garlic paste, and rest of the spices, stir it for a couple of minutes.
• Now add curry leaves paste and let it cook on slow fire till the meat is tender. Add yogurt and cook on medium heat till the gravy gets thick. Finish with a dash of lemon and serve hot jowar roti, chapati or plain rice.

Gongura Mutton
Ingredients:

• 1 kg potla mutton with bones
• 500 gm tomatoes
• 5 green chillies
• 4 bunches of gongura
• 1 tbsp ginger-garlic paste
• 1 tsp roasted cumin powder
• 1 tsp roasted coriander powder
• 250 gm onions
• 4 tbsp peanut oil
• 2 tsp red chilly powder

Method:

• In a heavy bottom pan, heat oil, add ginger-garlic paste, sliced tomatoes, sliced onions and mutton.
• Sauté for couple of minutes, now add cumin powder, coriander powder and sauté for another couple of minutes.
• Add two cups of water and let it cook till the mutton gets tender. Now add gongura leaves and simmer cook for 10 minutes.
• Serve hot with jowar roti or plain sona masuri rice.

Imam Khan, chef

Aliv Ladoo

Ingredients:

• 100 gm aliv seed/watercress seed
• ½ cup water
• 50 gm grated jaggery
• 50 gm desiccated coconut flakes
• 1 tsp green cardamom powder
• 8 to 10 cashews chopped or crushed
• A pinch of salt

Aliv Ladoo

Method:

• Soak aliv seeds in half a cup water overnight or for three hours. Once the seeds swell up, they are ready to use. Heat oil in a pan. Put on low heat once the oil is hot. Add the soaked seeds and water. Quickly add grated jaggery, desiccated coconut, and cashew. Stir everything together and allow to cook for five to six minutes.
• Once the mixture starts to thicken, add salt, cardamom powder and semolina.
• Keep stirring, on low heat. The mixture will start drying. Once it reaches the stage where you are finding it difficult to move your spatula, stop stirring. Allow the mixture to cool down.
• Rub some oil on your palm. Divide the mixture into small balls (about an inch size). Shape into a round shape with the help of your palm.
• Roll the ladoos over dried coconut flakes or roasted semolina. Have them right away or store them in a fridge in an airtight container.

Chinta chiguru mamsam
Ingredients:

• 500 gm mutton
• 500 gm tender tamarind leaves/chinta chiguru
• 1 tsp cocount, grated
• 1 bunch coriander leaves
• 1 tsp coriander powder
• 1 tsp giner garlic paste
• 1 tsp jeera
• 1 tsp mustard seed
• 1 tbsp oil
• 1 big onion
• 1 tsp red chilli powder
• 1 tsp whole garam masala
• Salt to taste
• A pinch of turmeric

Chinta chiguru mamsam

Method

• Heat oil in a pan, and add murstard seeds, jeera, whole garam masala. Then add chopped onion and mix.
• Then add turmuric, ginger garlic paste and mix well. Cook the masala for few a minutes and then add the grated coconut, add mutton and mix well.
• Add a little water, salt, coriander powder, chilli powder and mix well. Cover with the lid and cook till the mutton is tender.
• Once the lamb is cooked, add the tender tamarind leaves, mix well and cook for five minutes till the mutton gravy is dry. Serve hot.

— As told to Oishani Mojumder

HT07