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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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Thai Soup


Ingredients

  • 1 Onion finely chopped
  • 4-5 Garlic cloves
  • 1 Inch Ginger grated
  • 2 TSP Thai red paste
  • 2 tsp Oil
  • 150 grm Boneless boiled chicken
  • 150 grm Mushrooms sliced
  • 1-1/2 Cup Chicken broth 
  • 2 Cups Coconut milk
  • Handful of coriander
  • Rice Vermicelli noodles
  • 2 tsp Vinegar

Method

  • In a large wok, add oil, chopped onion and garlic and fry onions until translucent
  • Add the Thai curry paste and fry it for about 2-3 minutes 
  • Add the chicken and mushrooms and saute for about a minute,add the grated ginger
  • Pour the chicken broth in the mixture and then add the coconut milk.
  • Cook it on high flame for about 4-5 minutes until the mushrooms get cooked
  • Taste the broth and add the salt
  • Add the rice vermicelli and cook just for 12 minutes on high flame
  • Add vinegar and mix it well
  • Serve hot 

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