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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 pudding



Ingredients 


  • 1 liter Milk 
  • 2 Mangoes(medium sized)
  • 2 Tbsp Gelatin (7-8 sheets)
  • 300 ml Condensed Milk
  • 1/4 Cup Hot Water
  • 2 Tsp Sugar
  • Mango pieces and mint leaves for garnishing


Method 

  • Peel and cut mango into pieces and blend it in a mixer by adding sugar to a smooth puree (add sugar only if the mango is a little sour) and keep it aside
  • Take hot water in a small bowl and add gelatin and keep string till it dissolves 
  • Boil milk on medium flame and then add the condensed milk to it and stir continuously, so that it does not stick to the bottom. Add the gelatin and mix well.
  • Remove it from the flame and let it cool to room temperature
  • Once it cools, add the mango puree and stir continuously till the mango puree blends well in the milk. Check for sweetness and add sugar if needed 
  • Pour the mixture into molds and chill until set, at least for 2 hours 

  • Garnish with some mango pieces and mint leaves 


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