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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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Spinach and Mushroom Stuffed Omelette



Spinach and mushroom is like a match made in heaven. The combo is very healthy and tastes superb.
Spinach and mushroom has a high nutritional value and a good source of vitamin A, vitamin C, Iron, vitamin D etc

Bored of the same plain omelette today thought of making stuffed omelette 

Ingredients

For the stuffing
  • 1 Cup Spinach (chopped finely)
  • 4-5 Mushrooms(sliced)
  • 1/2 Onion (chopped finely)
  • 1 Tsp Butter
  • 1/4 Tsp Oregano(optional)

For the omelette
  • 2 Eggs
  • 1/4 Tsp Pepper
  • 1/4 Tsp Butter
  • Salt to taste 

Method

  • Heat butter in a pan, add onions. Once the onions gets soft, add mushrooms and cook over medium heat
  • When the mushrooms turn tender add the spinach and cook for about 2 minutes over high flame by stirring continuously
  • Add salt, oregano and mix well, remove from heat and keep it aside


  • Crack eggs in a mixing bowl, add salt, pepper and beat well with a fork
  • On a medium sized non stick pan, add butter on low flame and once the butter is hot add eggs and move the pan so that the mixture spreads evenly all over the pan
  • Once the sides on the omelette cooks and the omelette firms up, spread the mushroom and spinach mixture on one side of the omelette 

  • Using a spatula, slowly loosen the sides of the omelette and fold it over in half
  • Remove the pan from heat and slowly slide the omelette over a plate 
  • Serve it with some grated cheese on top (optional)

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