The highest temperature of the day was in the morning today with 7°F. Now as the day is rolling on, temperature is dropping sharply. There are cautions made to the residents of not stepping out in the evening because of the frosty wind forecasted to give feel-like of -20°C. I don't know what got on me; I spent half an hour in the morning today walking outdoor circling round our entire complex in a bid to shed those extra calories accumulated over a week lolling on bed throughout the day in full hibernation mode. I returned home only when my ears started ringing and my head started throbbing from the cold. It was kind of adventurous walking outdoor amidst such a bone-rattling cold when you see no soul walking in the open. I wonder what my mother would have told had she seen my daredevilry. Besides the occasional sneezing, I have not caught any flu or fever due to this morning stunt, at least so far. Hopefully, I will remain okay through the night.
Yesterday I posted the awesome recipe of Doi Diye Alur Dum which I had ravenously eaten with mangsher kochuri. Now the idea of preparing mangsher kochuri was totally instantaneous. One of my friends in his recent uploaded snaps of a food fiesta had one item catching my eyes conspicuously among a host of other delicacies. Mangsher Kochuri. To be truthful, I never heard of this unique combination before. I was feeling tempted to try it but I didn't have the recipe handy. I scoured the cyber world in hope of getting some ideas about how to cook mangsher kochuri and there I came across a slew of recipes of Koraishutir kochuri, but no trace of the one I was looking for. Then an idea flashed in my mind as about following the same procedure as koraishutir kochuri to concoct its veritable non veg counterpart. Having slightly modified the process as required for cooking a non-veg item, I finally came up with my own recipe of mangsher kochuri and needless to say, the turnout was yummylicious.
Ingredients :( make about 12) Cooking time: 25 minutes
For the filling:
ü 250 gm ground chicken
ü 1 onion (chopped)
ü 4-5 cloves of garlic (chopped)
ü 4-5 green chillies (chopped)
ü 1 tsp cumin powder
ü 1 tsp coriander powder
ü 1 tsp turmeric powder
ü 1 tsp kashmiri red mirch
ü 1 tsp garam masala powder
ü Salt to taste
ü 1/2 tsp cumin seeds
ü 1/2 tsp hing or asafetida powder
ü White oil for cooking
For the dough:
ü 2 scant cups of all-purpose flour
ü 1 scant cup of atta or wheat flour
ü 1 tsp oil + 1 tsp oil
ü A pinch of salt
ü A pinch of sugar
1) For the dough, mix all the ingredients as mentioned together and knead. Work the dough into a ball and add 1 tsp of oil to further knead it into smooth pliable texture. Cover with a muslin cloth for 15 minutes.
2) Meanwhile, set on to preparing the filling. Heat oil in a skillet and when oil turns hot, add cumin seeds and hing powder. When they begin to sizzle, add garlic and shallow fry till garlic changes color.
3) Add onion and green chillies. Fry till onion turns translucent. Add cumin powder, coriander powder, turmeric powder, kashmiri red mirch and salt. Saute for 2 minutes.
4) Add the ground chicken and stir to mix well. Cook on medium heat, stirring occasionally, for 10 minutes.
5) When chicken is tender, add garam masala powder and give a good stir before turning the heat off. Using a masher mash the chicken keema filling. Keep aside.
6) Now make lemon size balls out of the dough and pressing the centre of each ball with your thumb, make a well spinning it lightly with your fingers. Put the filling in and seal the edges properly.
7) Dab a bit of oil onto a work surface and roll each ball filled with stuffing into circular discs of 3 inches in diameter, time and again rubbing it with oil while rolling.
8) Deep fry the kochuris and serve hot with Doi Diye Alur Dum.