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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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Soya Seekh Kebabs

I remember many people saying soya chunk tastes similar to meat and is a best option in case your a vegetarian.
But somehow I never liked soya earlier and  pretty much hated it. In case there is anyone who hates soya chunks and reading this blog let me tell you , it is right that soya is a substitute for meat  but only in case you know how to cook it.

Soya has this peculiar smell which I personally use to hate. No matter how much I  add in flavors to any recipe that was made from Soya chunk I never use to like it.

Try the below method of cooking the soya chunks by adding milk .It removes the peculiar smell of the soya chunks and I'm sure you will start loving Soya Chunks. :)


Ingredients

  • 1-1/4th Cup Mini Soya Chunks
  • 1/4th Cup milk
  • 4 Cups water
  • 2 Boiled grated potatoes
  • 1/2 Carrot finely chopped 
  • 1/4th Cup cauliflower finely chopped 
  • 1 Capsicum finely chopped
  • 1/4th Cup green peas
  • 1  Finely chopped onion
  •  2 Green chili's
  • 7-8 Garlic cloves
  • 1/2 Inch ginger 
  • 1 Tsp Cumin powder
  • 1/2 Tsp Garam masala
  • 1/2 Tsp Chat masala
  • Sticks to roll the kebabs
  •  Oil for frying 
  • Salt to taste

Method

  • Heat milk and water in a wok, bring it to boil.
  •  Add the mini soya chunks. Put off the flame and let the soya chunks get soaked for about 10-15 minutes.
  • Once the soya chunks double in size after soaking, squeeze out the water.
  • Add the soya chunks to the mixer, add salt and make a coarse mixture and keep it aside.
  • Take a blender , add coriander, garlic, ginger, green chili's , green peas and make a fine green paste and keep it aside.
  • Take a pan, add a little oil then add onion, carrot, capsicum, cauliflower and stir fry the veggies with some salt on high flame for about 2 minutes. These veggies should be very finely chopped or else once the veggies are stir fried add them to the mixer and make a paste.
  • Take a bowl, add the soya chunks ,green paste, boiled and grated potatoes, stir fried veggies, egg, salt as per taste and  mix it well.
  • Now add garam masala, cumin powder, chat masala, salt  and mix it.
  • Take the sticks and roll the mixture onto the sticks as we do it for Seekh kebabs. 
  • Take a pan, add some oil and shallow fry the kebabs on a medium flame from  all the sides.
  • Serve it hot with green chutney and onion.
  • You can even make soya kebabs sandwich applying butter on the bread slices(optional) and adding crumbled kebabs and  some onion rings and squeezing some lime juice.They do taste really good.











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