Contributed by  Sanjeeta Mishra of Sunnyvale, CA

Ingredients:
  1kg Boneless Goatmeat
  3 Onions sliced
  2 Tomatoes sliced
  4tbs yogurt(Dahi)
  1tbs garlic paste
  1tbs ginger paste
  Turmeric power
  Black pepper power
  3tbs mustard oil
  Salt to taste
  Freshly cut Cilantro
  Whole garam masala

Method:
  1. Mix all the ingredients except oil, onion, tomato and cilantro.
  Marinate goat meat and leave for atleast one hour.
  2. Take mustard oil in a pressure cooker on medium flame. When oil
  is hot add whole garam masala.
  3. After a while add the marinated goat meat. Now cook it by
  occasional stirring.
  4. When the raw smell is gone add sliced onions and tomatoes. Now
  stir it and add 1/2 cup of water. Cover the lid and pressure
  cook it(If you have a Hawkins pressure cooker two whistles are
  enough).
  5. When mutton is done garnish with fresh cut Cilantro.

  Enjoy this Mansha Poorga with rice or roti or paratha.
 

  Machha Haladi Pani (Simple Fish Curry)
  (Least Fat contained fish curry)
  Contributed by  Ranjeeta Mishra & Pradeep Mohapatra of New Jersey

  Ingredients:

  One Tilapia (or any fresh water fish)
  One big Onion
  5 cloves of garlic
  A small piece of ginger (1cm)
  One big well ripped tomato
  Two fresh drumstick (optional)
  One stem of Curry leaves or half cup chopped Coriander leaves
  One table spoon mustard seed
  Half spoon of cumin seed
  6 seed of fenugreek (methi seed)
  Half table spoon turmeric powder
  2 tablespoon vegetable oil
  2 or 3 hot green chili (optional)

Method:
1. Cut the fish into five pieces including head and tail. Wash them to
  make them clean and place in a bowl. Drain the water completely.
2.Add 2/3 tsp. of the turmeric powder and as much as salt you like to have into
  the fish bowel . Mix them thoroughly by hand.
3. Heat a frying pan and put one table spoon oil to fry the fishes till they look very light
  brown.
4. Cut Onion into ½ cm thick lengthy pieces. Crush (don't chop) the garlic and ginger
  (remove the skin first) into big pieces.
5. Cut the chilies lengthwise. Cut tomato into 4/5 pieces. If you
  have drumstick than cut them into 1 inch pieces and wash them.
6. Heat another deep pan , put rest of the oil into it. When the oil becomes
  hot , put chilies ,mustard seed ,cumin seed and fenugreek seed in
  order.
7. After the sputtering stops , add onion , garlic and ginger to
  it. Stir them occasionally . When onion becomes slight red ,( you can
  add drumstick now with rest of the turmeric powder let the drumstick to
  be cooked ) add rest of the turmeric and tomato pieces. Keep on
  stirring till tomatoes leave water.
8. Put semi fried fish pieces into the pan and add little bit of salt (optional).
  Very carefully stir them so that the onion, garlic ,tomatoes, etc. will be all
  over the fish but the fish pieces will remain intact. Cover the pan and put the stove
  into minimum flame for 10 minutes , than add one small cup of water
  into it and make the flame high for two three minutes , put the curry
  leaves or chopped coriander leaves and switch off the stove.

  You can serve this curry with rice.

Machha Ambila (Sour Fish Curry)

Contributed by  Mita Tripathy  of Chicago, IL

    Ingredients:
   1kg. Fish ( Rohu / Buffalo / Catfish)
   1 Onion
   2 Big Plump Tomatoes
   2 tbs galic paste
   2 tbs ginger paste
   Turmeric powder
   Red chilli powder
   1 Ancho chilli
   1/2 lemon juice
   2 tbs Cumin seeds
   2 tbs Poppy seeds
   3/4 tbs. Tamarind paste
   150 gm Molasses ( Guda )
   Mustard Oil
   Panch Phutana
   1/2 tbs. sugar
   Salt to taste
   Garam Masala Powder
   Cilantro

   Method:
   1. Cut the fish into pieces and clean it. Marinate with lemon juice, salt, turmeric powder & red chili powder for 15 minutes.
   2. Put mustard oil in a frying pan on high heat. When the oil becomes hot put the fish pieces.
       Fry until it's 3/4 done & put them aside.
   3. Soak the tamarind paste in water.
   4. Boil the two big plump tomatoes & blend them to a fine puree.
   5. Add the tamarind water to the tomato puree. Add some water,  turmeric powder, chili powder, molasses (guda), sugar, salt to that
       puree and put the mixture in a pan on medium heat. Let it simmer for about 10 mins.
       Mixture should be of very light consistency.
   6. In a pan add little mustard oil on medium heat and add panch  phutana. When it starts crackling add the tomato and tamarind mixture.
   7. Make a paste of onion, ancho chili, cumin seeds, poppy seeds, water. Add the ginger-garlic paste to that.
   8. In another pan take some mustard oil on medium heat and when the
       oil becomes hot add the onion ginger garlic paste. Add little turmeric and chili powder. Fry until oil separate from the paste.
       Then add the tomato tamarind mixture to that.
   9. Let it simmer for 5/6 mins. then add the fried fish. Cook until  the fish is done.
   10. Add garam masala, garnish with cilantro and serve with basmati rice.

   Enjoy your meal

Machha Besara (Rohu fish curry )

Contributed by  Jhili   of Cary, North Carolina

   Ingredients:

   1) 1 big Rohu (or other fresh water fish)
   2) 1 potato
   3) 1 cup curd
   4) 5/6 green chilies
   5) 3 tablespoon mustard & 2 garlic cloves paste
   6) 1 tsp turmeric
   7) 3 tsp mustard oil or any oil
   8) pancha phutana
   9) salt to taste

Preparation :
1) Cut the Rohu fish in to pieces & wash . Then add some
   turmeric & salt & keep aside .
2) Grind the mustard ,3 green chilies & garlic
3) Then peel the potato & cut in to any shape u like .

Method:
1) Heat a pan in medium heat, add some oil to fry the fish let for
   4/5 minutes. Then keep them aside in a paper towel to soak the oil.
2) Again add some more oil in the heated pan & add pancha phutan & green chilies.
    When it start crackling add the sliced potato & fry for 2 mins .
3) Then add the mustard paste, turmeric salt & at last add the curd . Let it boil for 10/12
   minutes .
4) Add fried fish in to the curry & again boil it for 2 more mins
5) Garnish with fresh coriander leaves .

Serve hot with plain rice.

Chingudi Tarkari (Prawn Curry)

Contributed by  Sanjeeta Mishra of Sunnyvale, CA

Ingredients:
1lb Prawn
1 Onion finely chopped
1tsp ginger paste
1tbs garlic paste
Turmeric Powder
½tsp Coriander Powder
¼tsp Cumin Powder
1tsp of Meat Masala
Red Chili Powder(optional)
1 red tomato finely cut
1 potato peeled and cut into long pieces
Pancha-phutana
½tsp of  Coriander powder
Whole Garam Masala
3tbs Refine Oil
Salt to Taste
Fresh cut Cilantro
 

Method:
1. Shell and wash prawns. Add 1/4tsp of salt and a bit of turmeric powder  to the prawns and marinate it.
2. Deep fry potato pieces and keep aside.
3. Take 1tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside.
4. Take the rest of the oil in the skillet, add panch-phutan.
5. When spluttering stops add finely chopped onion and fry till golden.
6. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry.
7. When the raw smell is gone add cut tomato and salt.
8. Then add fried prawns , potato and meat masala and mix properly.
9. Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro.

Serve this Chingudi Curry with Rice or Roti.

 Mansa Mohura

Contributed by   Sujata Mohanty  of San Jose, CA

Ingredients:

  1/2 lb goat meat (1" pieces)
  1 cup Roasted Moong dal
  2 Medium Onions (each cut to 8/10 pieces)
  2/3 Bay leaves
  1 tsp Whole Jeera
  3 tbs Jeera powder
  1 tbs Black pepper powder
  1 tsp Haldi powder
  1 tsp Chilly powder (optional)
  Vegetables to add : potato, kakharu(pumpkin), panasha(raw jackfruit), papaya
  eggplant, green beans, janhi/zucchini, desi
  alu, plantain
  3 tbs cooking oil

Method:

 
 1.Heat oil. Season with Jeera & Bay leaf. After Jeera splutters add Onion
  and Haldi.
  Fry for few minutes then add the meat.
  2. Fry the meat for 6/7 min. Add Moong dal and enough water for it to cook.
  Cover and let it cook.
  3. When the meat is almost tender but not well done add all the vegetables
  you want to add.
  4. When vegetables are almost done add Jeera, Black Pepper and Chilly
  powder. Mix and cover.

  Serve with rice. It comes out better when Jeera and Black Pepper are freshly
  ground. Meat can be substituted with Shrimps.

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