Shatkora Matki Masura
Shatkora Matki Masura

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shatkora matki masura. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Citrus Macroptera (the fruit with wings) more commonly known as shatkora, is a wild orange originating from the Sylhet region of Bangladesh and although it looks and smells like a. Limes and lemons belong to the same family, but the smaller lime is actually a predecessor of the lemon, and stems from a different continent, where the lemon can't grow. Originally developed as a two-step hybrid, first between the lime and the citron in India. Source: Wisdom Library: Āyurveda and botany.

Shatkora Matki Masura is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Shatkora Matki Masura is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook shatkora matki masura using 21 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Shatkora Matki Masura:
  1. Take 150 g (5 oz) sprouted moth beans
  2. Take 150 g (5 oz) sprouted green lentils
  3. Get 2 tbsps oil
  4. Get 1/4 tsp cumin seeds
  5. Get 1/4 tsp mustard seeds
  6. Prepare 5 small or 2 large curry leaves
  7. Prepare 1 bay leaf
  8. Prepare 1-2 whole dried Kashmiri chillies
  9. Make ready 1 tsp ginger paste
  10. Make ready 1 garlic clove, crushed
  11. Get 1 medium onion, cut in half and sliced
  12. Take 1/2 shatkora
  13. Make ready 15 g (1/2 oz) freshly grated coconut plus 1 tbsp for garnishing
  14. Take 2 tomatoes, seeds removed and chopped
  15. Take 2 tsps goda masala (or garam masala)
  16. Get 1 tsp Kashmiri chilli powder
  17. Take 1/2 tsp turmeric
  18. Make ready pinch asafoetida
  19. Take 1/2 tsp coriander powder
  20. Prepare 1/2 tsp salt
  21. Prepare handful fresh coriander, chopped

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Steps to make Shatkora Matki Masura:
  1. Place the sprouted lentils and beans in a pan and pour over 6 cups of boiling water. Cook for 15 minutes. Remove the flesh from the shatkora and slice.
  2. Heat the ghee in a skillet over low heat. Add the cumin seeds and mustard seeds. When the seeds start cracking, add the curry leaves, bay leaf, dried red chilies, ginger, garlic and sauté for 1 – 2 minutes.
  3. Add the onion and fry until golden brown. Add the grated coconut and cook for a further 5 minutes.
  4. Add the chopped shatkora, tomatoes, goda masala, chilli powder, turmeric, coriander, asafoetida and sauté for 5 minutes until the tomatoes become soft.
  5. Add the lentils and beans with the water they were cooked in and mix well. Add the salt. Cook on a medium flame for half an hour to an hour depending on how soft you like your lentils/beans, adding water if it becomes dry. Note: once lentils are sprouted they can be eaten raw so don't worry about the cooking time. Stir in the coriander.
  6. Top with grated coconut and serve hot with paratha or pikelets.

She grew up in Hiraoka Town, Nishi-ku, Sakai, Osaka, where she spent her childhood. Her mother was a jazz singer and had sung with the Japanese jazz band and comedy group Crazy Cats. Matsubara started learning the piano at the age of three and later became familiar with jazz. In the British Raj, tiffin denoted the British custom of afternoon tea and is derived from "tiffing", an English colloquial term meaning to take a little drink. Dark chocolate actually has more antioxidant.

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