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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Spinach and Mushroom Stuffed Chicken Breast



      

Ingredients

  • 2 boneless chicken breast pieces 

For the Marinate

  • 1 Egg White
  • 1 tsp Garlic Paste
  • 1 tbsp Soya Sauce
  • 1 tsp Black Pepper Powder
  • 1 tbsp Corn Flour
  • Salt

Filling

  • 1 Onion(finely chopped)
  • 1/2 Tbsp Garlic (Chopped)
  • 1 Green Chili (Chopped)
  • 6-7 Mushrooms(Chopped)
  • 1 Cup Spinach (Chopped)
  • 100 gms Cheddar Cheese
  • 1 tbsp Olive Oil
  • 1 Tsp Oregano
  • Salt

Method

  • Cut pocket in each chicken breast and flatten the chicken breast with the help of a mallet or a rolling pin
  • In a bowl mix all the marinate ingredients and add chicken pieces to it and refrigerate it for half an hour
  • In a separate pan add olive oil ,onions and fry till translucent .Add garlic and saute for a minute. Then add green chilies, mushrooms, spinach and cook on medium flame till the mushrooms gets cooked 
  • Remove the mixture from the pan add salt and let it cool
  • Add the cheddar cheese once the mixture cools 
  • Stuff the marinated chicken pockets with the above mixture 
  • Heat oil in a pan ,shallow fry the stuffed chicken breast on both the sides till it turns brown in color for about 15-20 minutes 
  • Serve hot with some creamy mashed potatoes
** For mashed potatoes- Pressure cook potatoes over 2-3 whistles and blend them to a paste with milk in a blender. Take a pan, add 1/2 Tsp oil, Chili flakes, salt , cream and the potatoes and cook it till they turns into a creamy mixture



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