BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

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HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

For Chicken Kosha:

METHOD:

To Marinate the Chicken:

• Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
• Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
• Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
• Adding salt while sautéing the Onions helps in speeding up the browning process.
• Care should be taken not to burn the onions, which can make the dish bitter.
  
• Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
• Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
• Mix well until well combined and keep it aside for about an hour or overnight.

BENGALI CHICKEN KOSHA

 For Chicken Kosha:

• Peel, wash and cut Potatoes into large Cubes.
• Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  
• Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
• Fry the Potato Cubes until golden brown and keep them aside.
• In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
• Fry the spices on a very low flame until fragrant.
• Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
• Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
• Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
• Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
• Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
• Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
• Add about 1/2 cup of hot water to the above and mix well.
  
• Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
• Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
• Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
• Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
• Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
• Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
• Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,
  

BENGALI CHICKEN KOSHA

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  
• The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

METHI CHICKEN

    Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish.  Methi Chicken is a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite.  Methi Chicken Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Methi Chicken is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Methi Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste buds.
    

    Methi Leaves are the selling point of this Curry, they impart a smell unique to itself.  Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe.  If you cannot get hold of fresh Methi Leaves use a handful of dried ones,  Though, the fresh ones are surely going to elevate the aroma of Methi Chicken.  I do not get fresh Methi Leaves, where I live.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds.  But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves.  As of today, my measures seems to be worthwhile.  Has sprouted up well into microgreens.  Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves.  Waiting to make incredible recipes with fresh fenugreek leaves. 

    Methi Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Methi Murg comes from the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base gives this curry a silky texture. Methi Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

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HOW TO COOK METHI CHICKEN- CHICKEN CURRY WITH FENUGREEK LEAVES

METHI CHICKEN

INGREDIENTS:

For Methi Chicken:

Chicken - 500 Grams
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 No's.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Fresh Fenugreek Leaves - 2 Cups
Oil/Butter - 2-3 Tablespoons
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Asafoetida - a Pinch

For Yogurt/Curd Base:

For Garnishing:

METHI CHICKEN

METHOD:

For Methi Chicken:

• Clean & wash Chicken Pieces and allow it to drain.
• Clean, wash and separate the leaves from the Fenugreek Leaf stalks.  Can use tiny stalks of fenugreek leaves too.
  
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame, stirring occasionally, until the chicken pieces are well cooked, and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Now add the Fenugreek Leaves and give a quick stir.
• Cover and cook for a few minutes, or until the greens wilt and are cooked through.
  
• Cook Methi Murg until oil separates from the Curry, and it reaches the desired consistency.
• Sprinkle Sugar and give a quick stir.
  
• Garnish Methi Chicken with a few teaspoons of finely chopped Kasuri Methi(Dried Fenugreek Leaves) & Coriander Leaves.
• Serve Methi Chicken hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.
  

METHI CHICKEN

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Methi Murg comes from the intense flavours of Cumin, Fennel, Asafoetida & needless to say  - fresh fenugreek leaves.
• If you cannot get fresh fenugreek leaves, add about 2-3 tablespoons of dried fenugreek leaves(Kasuri Methi).  
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

PANEER BHURJI

       Paneer Bhurji is one latest favourite at home.  I have never made this before, though I make quite a number of various other recipes with Paneer.  Paneer is one must-have ingredient in my pantry, and it is always homemade Paneer.  The reason behind homemade Paneer is that I do not get it locally.  And as a norm at home deprivation leads to innovation and that was how I started making Paneer at home.  

    A few years back I had to stay for an Ayurvedic treatment in Kerala for my eye condition.  There they had a canteen which served good food.  I was allowed to eat only if I am hungry and Kanji was the only dish allowed to eat.  My daughter, who accompanied me, had a tough time managing with the food there. All three meals a day... Indian Food... Vegetarian... mostly bland.  You have to keep in mind that most of the dishes are cooked for the patients who are staying there for treatment. She went crazy enough, one choosy person, who has quite a lot of specifications & preferences, when it comes to eating and all more in cooking too. Mostly she ended up ordering Rotis or Naans, though as much as a compromise.     One day they had this Paneer Bhurji was in their menu, and she was overwhelmed to see it, as Paneer is her favourite.  Went along and ordered it.  But to her dismay the recipe turned out to be bland and tasteless.  I cannot comment how it was, as I didn't taste it.

    So as usual when we came back I wanted to try this Paneer Bhurji and left alone kept in my to-do list for a long time. And all of a sudden this particular recipe popped up when my daughter asked me for Paneer Bhurji.  She had even sent me a link of a recipe, which I am now searching for in vain.  But since then I have made this Paneer Bhurji quite a number of times, and it has become a family favourite.  I add Cashew paste to Paneer Bhurji which makes it rich and gives a wonderful flavour.  And usually I make Paneer Bhurji in a slight gravy version, add some milk.  Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  Rest of the recipe and ingredients remain the same.

      Paneer Bhurji is an extremely popular recipe prepared with crumbled Paneer.  It's one simple and quick-fix recipes which is more or less similar to Egg Bhurji, but with an utter extravagance. What makes Paneer Bhurji special is the addition of spices, cashew paste and milk.  And you can make it dry or into a slight gravy version.  We like the gravy version as it suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.

     Paneer Bhurji could be cooked up within minutes.  Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.  Finish off it by garnishing it with freshly crushed Kasuri Methi which adds a wonderful aroma to this Paneer Bhurji.

For a detailed recipe on HOW TO MAKE PANEER, Click here...

Cuisine - North Indian
Course - Side Dish
Spice Level  - Medium - High
Difficulty - Medium
Serves - 3- 4
Author - SM

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HOW TO MAKE PANEER BHURJI

PANEER BHURJI

INGREDIENTS:

For Paneer Bhurji Gravy:

For Cashew Paste(Optional):

For Garnishing:

For a detailed recipe on HOW TO MAKE KASURI METHI, Click here... 

METHOD:

• Soak Cashew nuts in boiling hot water for about 20-30 minutes and grind this into a fine paste and keep it aside.
• Grate or crumble the Paneer and keep it aside.
• Heat Oil/Butter in a pan, splutter Cumin Seeds. Let the flame be at low.
• Immediately add, finely chopped garlic and sauté it for a while.
• Next, add finely chopped Onions, Green Chillies & Ginger & sauté it until onions turn translucent.
• Add, turmeric powder, red chilli powder, coriander powder, cumin powder & garam masala.
• Fry the spice powders for a while on a very low flame until the raw flavour goes.  Care should be taken not to burn the ingredients.
• Crush the Kasuri Methi, add  to the above and give a quick stir.
• Now, add finely chopped Tomatoes and cook this on a low flame until tomatoes turn soft & cooked.
• Sprinkle a bit of water at this point and cook until oil separates from the mix.
• Now lower the flame and pour in the Cashew Paste and mix well.
• Pour in some water & cook this on a low flame for a few minutes until the mix turns slightly dry.
• Add in the crumbled Paneer and mix well until well combined.
• Now pour in the Milk along with a pinch of Sugar and mix well.
• Cook this on a low flame until the Paneer is cooked through, and it reaches the desired consistency.
• Switch off the flame and garnish Paneer Bhurji with finely chopped Coriander Leaves and crushed Kasuri Methi.
• Paneer Bhurji suits best to be combined up with Chapatis, Roti, Batura, Paratha, Kulcha or Naan.  
• Or make Pav Bhaji recipe a bit extravagant by serving this Paneer Bhurji instead of the conventional Vegetable Bhaji.
  

PANEER BHURJI

NOTES:

• Adding Cashew Paste is purely optional in this recipe,  But it gives a wonderful taste to this Paneer Bhurji.
• You can make Paneer Bhurji dry or into a slight gravy version.
• Skip adding Cashew paste and milk if you want a drier version of Paneer Bhurji.  
• The rest of the recipe and ingredients remain the same.
  
• Fresh homemade Paneer compliments the recipe with a remarkable texture and taste.
• Can also use store-bought Paneer for the recipe.
  

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

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Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

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HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

For Pickle Spice Mix:

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

KOTHU KARI MASALA/ MINCED MEAT MASALA

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Spice Powders :

For Garnishing :

METHOD :

• Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
• Wash it in a colander under running water and leave it aside for the water to drain.
• Shred the Cabbage into thin strands and keep it aside.
• Peel the Green Peas, wash and allow it to drain in a colander. 
• Grind Ginger & Garlic into a fine paste and keep it aside.
• Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
• Saute finely chopped Onions, Green Chillies until onions turn translucent.
• Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
• Add all the ingredients mentioned under 'Spice Powders' and mix well.
• Fry this on a very low flame for few minutes.
• Add chopped Tomatoes and fry well.  
• When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
• Sprinkle enough water for the meat to cook.
• Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
• When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
• Add shredded Cabbage and cook briefly.
• Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
• Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
• Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
• Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

NOTES:

• Can use any type of minced meat like chicken, mutton or beef for the recipe.
• I have cooked the recipe with Minced Beef.
• I like this dish spicy, adjust the spices to suit your preference. 
• This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.