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Sunday, October 11, 2009

Non-veg Cuisines of Kosal

Kasha Mangsha:-


Mutton - 1kg
Onion - 300 grams
Garlic- 100 grams
Ginger - 150 grams
Garam masala- 1cinnamon, 2 cloves, 1green cardamom, pinch of jayetri (mace)
Tej Patar- 2
Chilli Powder- 3 teaspoon
Turmeric - 3 teaspoon Oil


Masla-Grind onion, ginger, garlic to a fine paste. 
Crush the garam masala.
Marinade mutton with 1 teaspoon oil, 2 teaspoon turmeric powder, 1 teaspoon chilli powder and salt for 1 hour.
Heat 2 tablespoon oil in a pan and when hot, add teja patra and garam masala.
When its a little brown, add the ground masala paste. Cook till the water dries from the masala and it changes color.
Add 2 teaspoon chilli powder and stir well. Then add 1 teaspoon turmeric powder. Keep cooking till the oil separates from the spices.
Add the mutton pieces and cook covered. Stir ocassionally. Cook under medium flame and do not add water. This dish has no gravy and goes well with luchi.

Note: If the mutton takes long to cook, you can pressure cook with 1 cup of water. Once the meat is cooked, cook in open flame to dry the gravy.

Chingdi Jhol:-


Shrimp- 1 kg Potatoes- 3 medium Onions- 3 medim Ginger- 30 grams Garlic- 5 cloves Tomato- 1 small Cinnamon- 1 small stick Cloves- 2 Green cardamon- 2 Teja patra- 1 Turmeric-2 spoon Chilli powder- 1 spoon Cumin powder- 1 teaspoon Coriander powder - 1 teaspoon 


Masala - Grind onion (2), ginger and garlic together into a fine paste. 
Crush cinnamon, cloves and cardamon into small pieces. This is called as “Garam-masla”. 
Peel and clean shrimp. Marinate with 1 teaspoon turmeric and salt.
Heat 1 tablespoon oil in a pan. When hot, add shrimp and fry lightly. Set aside the shrimp.
Add another tablespoon of oil to the same pan and heat again. Now add Tej patar and crushed garam masla. 

Dice 1 onion and add the diced onions and stir well till onions brown a little.
Add diced tomato and cook till it mixes well.
Now add the ground paste to the pan and cook all of them together.
Add 1 teaspoon turmeric, chilli powder, cumin and coriander powder and cook till the masala cooks well. This should take upto 7 mins.

Cut potates length wise into thin pieces. When the masalas are well cooked, add potatoes and cooked covered under medium flame.

When potatoes are almost done, add shrimp to it and mix them all well.
Add 1 cup of hot water and cook till water boils.
Take off the stove and serve with Rice.

Masala Mach bhaja:-


Rohi machh( Rohu Fish)- 750 gm
WUeel/Piaj(Onion) – 450 gm 
Tentel( Tamarind)- 20 gm
Lesun(Garlic) -30 gm
Ada( Ginger)- ½ inch
Kancha Mircha( Green Chili)- 4 pcs(as per taste)
Haldi Gunda Turmeric Powder)- 3tsp
Mircha Gund( Chili Powder)-1 tsp
Tomato- 100 gm
Surso Tel( Mustard Oil)-as required for frying


Wash and clean the fish properly, mix it WITH 2 tsp turmeric powder and salt AND keep aside for 15 mins.
Make a fine paste of onion (75gm), garlic (8 cloves), and ginger (1/2inch).
Soak the tamarind in a little water for 10 mins. Make a paste out of it and cut thin slices of the remaining onion and garlic cloves. Slit the green chilies and cut the tomato into small cubes.
Mix the tamarind paste and the onion, ginger, garlic paste masala to the fish. Keep it for 20 mins.
After 20 min add the onion, garlic, green chili and tomato slices to the above mixture.
Add chili powder, turmeric powder and salt to the mixture, keep it for 15 min.
Take a deep pan, heat oil, when hot put 1 or 2 pcs of fish with the masala. Fry it till each side turns looks brown and the masala is cooked well.
Remove from flame and serve it hot with rice.

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"Aamar Sanskruti Aamar Gaurav"

Welcome to the land of culture "Koshal" . Koshal is the land of great warriors. The land of Maharaja's.The land of Maa Samalei, World famous sambalpuri saree , great teracotta works, land of tantrik Vidya, world famous Sambalpuri music and dance.

Koshal consists of ten beautiful districts..
and Deogarh.

The motto of this community is to bring all the young warriors of koshal to a common platform from where they can initiate the process to preserve the great Koshali culture and swear to free our motherland koshal from atrocities..

So friends lets join hand and do something extraordinary to create a separate identity of us across the globe and create a separate koshal state,full of prosperity and impartiality.

We Consider Kosali language as the mother of Oriya language, the origin of kosali language was found by the historians from Subarnapur in Stambheswari inscription of 12th century A.D. The Kosali language is spoken by about 2 crores of people in the entire KBK belt and Western Orissa and part of A.P., M.P., Chhatisgarh, Bihar, Jharkhand and West Bengal. It is a matter of regret that the Government of Orissa has not taken any interest to improve the standard of Kosali (Sambalpuri) language.


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