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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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Creamy Seafood Soup



Ingredients 

  • 1 tbsp of butter 
  • 2 tsp of all purpose flour
  • 1 cup boiled corns 
  • 5- 6 prawns 
  • 1 cup shredded crab meat
  • 1/2 litre milk
  • 1/4th cup spring onion 
  • Salt and pepper 
  • Finely cut coriander leaves for garnishing

Method 

  • Wash and clean the prawns, add salt and keep it aside.
  • In case of fresh crab meat (preferred ) clean the crabs, add them to the boiling water , once cooked remove the meat , add a pinch of salt and keep it aside
  • Heat 1 tsp of butter in a pan, add the onion and fry till they turn soft.
  • Add the fried onion into the mixer and make a paste.
  • Take the same pan , add the remaining butter , add the onion paste and then add the prawns and the crab meat.
  • Blend 3/4th cup boiled corns and make a coarse paste.
  • Add the paste to the pan and mix it well.
  • Add the flour and spring onion and mix all the ingredients.
  • Now add in the milk and stir continuously so no lumps are formed.
  • Add salt and pepper as per taste.
  • Garnish it with coriander and the corns and serve hot.

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