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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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Rava Onion Bhakri(Kanyache Bakri)

 

Onion Bhakri well known as 'Kanyache Bhakri' in Goa is an authentic Goan breakfast dish.

Every night before I go to sleep the one thing that's always in my mind is the next days breakfast.
Bored of the same variant recipes of eggs and bread today thought of making something authentic which I grew up eating at least once a week 'Kanyache Bhakri'. Although I never liked it that much when I was a kid, but made it after ages as I missed Goan food and it turned out really superb and have now included it in my weekly breakfast menu.

Bhakri is a round flat bread majorly made in Maharashtra and Goa . Its mainly made of jower, bhajra,rice flour/ rava
In Goa we make onion bhakri (Kanyache bhakri) with simple ingredients either rice flour or rava,onion, coriander,and green chilies 

Although this does not require any side dish, I always preferred having it with tomato ketchup when I was small.This needs to be served hot with some ghee/butter which makes it just perfect for breakfast 


Ingredients 


  • 1 Cup Rava/ Semolina
  • 1-1/2 Cup Water
  • 1 Onion(finely chopped)
  • 1 Green chili (finely chopped)
  • 1/4 Cup Coriander (Chopped)
  • 1/4 Tsp Turmeric powder
  • 2 Tsp Jaggery (grated)
  • 1 Tbsp Coconut (Optional)
  • 2 Tsp oil
  • Ghee


Method

  • Soak the rava in water and keep it aside for 15-20 minutes. After 15-20 minutes, drain the excess water from the rava 

  • Add onion, green chili, coconut, turmeric powder, coriander, jaggery, salt  to the rava and mix it well

  • Take a skillet or a non stick pan, add oil. Once hot spread the batter with the help of your fingers and a little water all over the pan

  • Fry it on medium flame till it turns crispy on both the sides. The jaggery added will melt  and become a little black in color that's fine it tastes superb

  • Add some ghee/butter on top and serve it hot

 

 

 

 

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