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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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Mango Shrikhand / Amrakhand




Ingredients 

  • 1 kg Curd
  • 5-7 Tbsp Powdered Sugar (as per taste)
  • 3/4 Cup Mango Pulp
  • 5-6 Pistachio
  • 5-6 Almonds
  • 1/4 Tsp Cardamom Powder
  • Saffron (optional)
  • Muslin Cloth for making hung curd


Method

  • Take a big bowl, place a colander and then a muslin cloth on top of it to strain the curd and remove all the excess water
  • Make a knot to the muslin cloth by folding all the four sides and hang it to a kitchen sink for two hours, so that whey drips to the sink

  • After two hours it will look somewhere like this 

  • Collect the hung curd in a container, add sugar, mango pulp,cardamom powder and mix well with the help of a hand blender. If you do not have a hand blender you can put it in a mixer and just blend it for 30 seconds


  • Remove the mixture in a bowl and garnish with pistachio, almonds and few strands of saffron 
  • Refrigerate it for an hour 
  • Enjoy it with hot puris/chapati

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