Sunday, September 6, 2015

Potol Kosha (Parwal Kasha) Recipe

This is for Maa. There are certain dishes that are best prepared by your mom. I mean it when I say this, nobody in this world can match her when it comes to Potol Kosha.

Well – first things first, the inspiration behind this dish is Maa but the recipe is not hers. I say this because although I tried to recollect the awesome flavours that this dish always have whenever she cooks it, I could not match hers but it turned out to be wonderful. Cooking a good recipe of Potol (or Parwal) seems to be in my genes (Joking)


Potol (parwal) – 8 pcs
Oil – 4 tbsp
Ginger garlic paste – 1 tsp
Cumin seeds – 1 tsp
Bay Leaf – 1 pc
Onion – 1 pc sliced
Tomato – 1 pc sliced
Turmeric powder – 1 tsp
Cumin powder – ½ tsp
Coriander powder – 1 tsp
Chilli powder – ¾ tsp
Sugar – 1 tsp
Salt – to taste


  1. Cut the parwals in round shape
  2. In a kadhai, once it is hot pour in 3 tbsp of oil and fry the parwals till they are half cooked. To understand this, you will find the edges are brown and the inside has started to get colored.
  3. Take them out and keep aside. There will still be some oil on the kadhai. Add the remaining oil to it and put the bay leaf, cumin seeds to it
  4. When these start spluttering, pour in the onions. Put salt to taste and fry
  5. Put ginger garlic paste and fry until the raw flavour is gone
  6. Now pour in the tomatoes and spices – turmeric powder, cumin powder, coriander powder and red chilli powder.
  7. Mix well and let it cook on medium flame for a few minutes until the raw flavour of the tomato is gone and it appears mushy.
  8. Now pour the fried parwals and mix well. Add sugar.
  9. Add water. Bring it to a boil and let it simmer for 3-4 minutes.
  10. Add garam masala, mix well. Put off the heat. Serve hot.
    Relish this beautiful dish with rice! 

Double Chilli Chicken ( Teekha Chicken) Recipe

Once Thursday comes to a close, I generally start thinking on what to do on Friday night. If there are friends to tag along, I preferably go to a restaurant. But this week was different. With no one available it was time to think of cooking something for my Friday dinner.

I switched to YouTube and then stopped at what read as “Double Chilli Chicken”. The chef was Sanjay Thummu or Vahchef.

The beauty of this dish lies in two things. But before counting the two let me tell you that this dish has nothing to do with the Indo-Chinese recipe that we generally know about. Ok now, firstly – a lot of red chillies go into it, which means the dish is hot! Secondly, this is one recipe that uses just two spices. So here it goes!!!


Chicken – 400 grams with bones
Onion – 1 big chopped
Dried red chillies – 8 pcs
Dried chilli seeds – 1 tbsp
Oil – 2 tbsp
Red chilli powder – 3 tsp
Coriander powder – 1 tsp
Salt – to taste
Lemon – 1 tsp


  1. Wash and pat dry the chicken.
  2. In a pan, put in the oil
  3. Once hot, put the dried chilli seeds and dried red chillies and cook for some time
  4. Once the red chillies start getting burnt and changes color, put in the onion
  5. Put salt to taste
  6. When the onion starts changing color, put red chilli powder and coriander powder
  7. Immediately pour in the chicken
  8. Reduce the heat and cover the pan
  9. Let it cook for 20 minutes with occasional stirring
  10. If you wish to have gravy, pour in some water and let it simmer for 5 minutes
  11.  Apply a dash of lemon
  12. Serve hot with rice or roti

This dish is best enjoyed when it is dry. However, if you wish to have gravy you can always do it. Do try out this super hot dish!!!