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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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Coconut Chocolate Custard

Whenever I think of a coconut dish, being a goan the first thing that comes to my mind is fish curry.
Had a small ritual at home for which I was given a coconut and was told that it should be used for a veg dish which should be without onion and garlic.
Friends and relatives suggested a lot of goan authentic veg dishes which neither my hubby nor I'm really fond of
So thought of trying a different dish that could be made with it and ended up with the below recipe.



Ingredients

For the base

  • 10-12 Marie biscuits
  • 1/2 Tsp coffee
  • 3 Tsp milk
  • 10 Dates
  • 1/4 Tsp cinnamon powder

For the ganache
  • 200 Grams cooking chocolate
  • 1/2 Cup fresh Cream
Top Layer

  • 3 Tbsp Custard powder
  • 1-1/2 Cup coconut milk 
  • 3 Tsp sugar
Grated chocolate for garnishing.
Butter for greasing.

Method

  • Take a blender, add the Marie biscuit, dates, milk, cinnamon powder and coffee and blend it into a coarse paste.
  • Take a container with a detachable base (this makes it easy to remove the custard) and grease it with a little butter.
  • Place the powdered biscuit on the greased container. Spread the layer evenly with the help of your fingers.
  • Refrigerate this for about 30 minutes.
  • Take a saucepan, pour the cream and keep it on medium flame. When the cream is just a little hot remove it from the stove.
  • Chop the cooking chocolate into small pieces and add it to the cream.
  • Stir the ganache with the help of a spoon or a spatula till it forms a nice creamy mixture.
  • In a separate bowl 1/4th coconut milk and add the custard powder and stir to see that there are no lumps.
  • Now to make the top layer take a pan, add the coconut milk and keep it on a medium flame ,add sugar and  when the coconut milk is a little hot add the custard powder and coconut milk mixture.
  • Stir the above mixture continuously to see that there are no lumps being formed.
  • Remove the container from the refrigerator and add the layer of ganache and spread it evenly on the entire biscuit layer.
  • Now on top of the ganache layer and the layer of custard and spread evenly with the help of a spoon.
  • Grate some chocolate on top.
  • Refrigerate this for 30 min and then remove the base of the container on the serving plate.


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