Skip to main content

Featured

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
1 comment
Read more
Labels

Wheat Flour Ladoo/Pithyache Ladoo/ Atte Ke Ladoo

Ingredients 

  • 1-1/2 Cup Wheat Flour
  • 1/2 Cup Sugar (as per taste)
  • 1/2 Cup Ghee/ Clarified butter 
  • 3 Cardamom Pods crushed

Method 

  • In a mixer, add sugar and cardamom pods(peeled) and make a fine powder
  • Heat a kadai, add the wheat flour and roast it on low flame for about 15-20 minutes till a nice aroma is released and the wheat flour turns light brown in color
  • Slowly add the ghee little at a time and mix well, so that no lumps are formed.
  • Add the powdered sugar- cardamom powder and mix well. Check for sweetness and add more sugar if needed 

  • Immediately press the mixture between your palms to make smooth and round medium sized ladoos and place them on a plate
  • Wrap it in colored paper. (optional) This is a traditional way of packing wheat flour ladoos in Goa.




Labels:

Comments

Post a Comment

Popular Posts