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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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Kala Chana Kebab


Ingredients 

  • 1 cup Kala chana
  • 1/4 cup poha/beaten rice
  • 1 inch ginger thinly sliced
  • 1 chili finely chopped 
  • 3-4 garlic cloves finely chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1-1/2 tsp chaat masala
  • 1/2 tsp of red chili powder
  • 1/2 tsp of garam masala 
  • 1 big onion finely chopped
  • Handful of coriander and mint leaves 
  • oil for frying
  • Salt 

Method 

  • Soak the kala chana overnight for 8 hours. Cook for two whistles.
  • Blend the chana in the mixer with salt , coriander and mint leaves and keep it aside.
  • Soak the beaten rice and keep for two minutes and remove extra water.
  • In a bowl, add chopped onions, ginger, garlic, soaked beaten rice, and all the spices and mix well.

  • Add the chana paste to the above mixture and mix well so everything binds thoroughly.
  • Divide the mixture into equal sized round balls and flatten them to make round shaped kebabs.
  • Heat oil in a pan and shallow fry the kebabs till they turn crisp from all sides .You can deep fry the kebabs too.
  • Serve the kebabs with mint chutney or dry peanut chutney and curd.


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Comments

  1. Unknown2 June 2016 at 03:30

    The kababs were tasty.. but wen i made kababs were breaking wen i was shallow frying it.. wat may be the reason?

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  2. Laxmi15 June 2016 at 02:30

    Hi Mamta
    Thanks for trying the recipe.
    These kebab's are little delicate and tend to break. Next time you can take a little bread crumbs and add to the mixture which will act as a binding ingredient and prevent them from breaking.

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