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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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Kalakand/ Milk Cake

 


Me being a Goan had never heard about this sweet earlier as this is a sweet dish  which originated in Rajasthan. Once got to know about it, when my friend from Rajasthan told me to try it in a sweet shop.Just loved it when I took the first bite

After a couple of days saw a lot of people posting this sweet on food groups which I follow on Facebook. So with the help of google and the recipes posted on the group tried this lip smacking sweet dish.

Ingredients 

  • 1 liter whole fat milk

  • 200 Gram Mawa/Kyoya

  • 2 Tsp Vinegar

  • 1/4 Tsp Cardamom powder

  • 1/4th Cup milk

  • Pinch of Saffron

  • 1/4th Cup chopped pista/badam

  • 3/4th Cup Suar

  • Ghee for greasing

Method

  • Bring the milk to a boil

  • Add vinegar to the milk slowly, do not add everything at once and keep stirring the milk till the milk curdles and separate out

  • Once the milk has curdled switch off the flame and pour the milk in the muslin cloth

  • Wash it under running water so that the flavor of the vinegar is removed completely

  • Now squeeze the muslin cloth and tie it above the sink to a tap for about 15-20 minutes so that all the water drains out

  • Remove the paneer from the muslin cloth and crumple it and keep it aside

  • Take a pan, add 1/4th cup milk and saffron to it 

  • Add the paneer, mawa/kyoya and mix it on a low flame

  • Add the sugar ,cardamom powder and mix it well

  • Cook the mixture foe about 15 min till the mixture leaves the sides of the pan by stirring continuously 

  • Grease the sides of a container with ghee

  • Pour the mixture onto the container 

  • Sprinkle the dry fruits above the mixture and keep it for cooling for about 45 minutes ,once cooled cut it into pieces

 

 

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