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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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Quick and Easy Green Peas Pulao


Ingredients 

  • 1 Cup Green Peas 
  • 1 Onion(Chopped)
  • 1 Cup Rice
  • 1 Tbsp Oil
  • 4 Garlic cloves
  • 1 Green Chili
  • 1 Inch Ginger 
  • 2 Cardamon
  • 3 Cloves 
  • 5-6 Peppercorns
  • 1 Inch Cinnamon Stick

  • 1 Bay Leaf
  • 2 Cups Water
  • Handful of Coriander
  • Salt to taste 

Method

  • Wash the rice and soak it in water for 15 minutes, drain and keep it aside
  • Make ginger, garlic and chili paste
  • Heat oil in a pressure cooker, add bay leaf,cardamom,cinnamon,cloves,pepper and stir till you get a nice aroma of all the spices
  • Add onions, salt and cook till translucent and then add the chili garlic paste and mix well
  • Add the green peas, soaked  rice, coriander and mix well so that the rice is well coated with all the spices 
  • Add salt , 2 cups of water and pressure cook it over one whistle on high flame and put the flame on low and cook for about two minutes
  • Once the pressure is released open the cooker and serve the steaming hot pulao 


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