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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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Chicken Momos

  


Ingredients 

For the Dough

  • 2 cup flour (Maida)
  • 1/2 Tsp Salt
  • 1/4 Tsp Baking powder
  • 3/4 Cup Water 

For the Stuffing 

  • 500 gm Chicken (minced)
  • 1/2 cup Spring Onion(finely chopped)
  • 1 tsp Garlic(finely chopped)
  • 1/2 tsp Ginger
  • 1 tbsp Oyster Sauce
  • 1 tsp Soya Sauce
  • 1 tsp Green Chillies (very finely cut)
  • 1/2 tsp Sugar
  • 1/2 tsp Sesame oil
  • 1 Egg(beaten)
  • 2 tbsp oil
  • salt

Method


  • Mix the flour ,salt and baking powder and knead a stiff dough with water and keep it aside. Let it rest for 1/2 an hour
  • Mix all the ingredients for filling with the minced chicken and let it marinate for half an hour
  • Make small balls from the dough. Roll it into small 4-5 inches circles
  • Take the circle,wet edges and place some filling in the center, bring the edges together to cover the filling ,twist to seal
  • Steam for about 10 minutes by placing the momo's on the steamer when water is boiling and serve with chilly sauce






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