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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 Pasta

Ingredients

  • 1 Tsp Butter
  • 1/2 Tsp Oil

  • 1 Cup Spinach Puree
  • 1 Cups Pasta 
  • 4-5 Garlic Cloves (chopped)
  • 3/4 Cup Milk 
  • 2 Tbsp Cream 
  • 2 Tbsp Cheese 
  • 1 Tbsp Flour (maida)
  • 1 Tsp Oregano
  • Salt


Method 

  • Blanch the spinach, blend it in a mixer and make spinach puree
  • Cook the Pasta to al dente, as per the packet instructions by adding a little salt and oil to it 

  • Heat butter and oil in a pan, add garlic and fry it till it turns light brown in colour 
  • Add the pureed spinach and cook for a minute 
  • Now add the milk, maida, oregano, the cooked pasta and mix it well
  • Add cheese,cream and check for salt and mix. Just cook for half a minute till the cheese gets melted. Do not overcook it as it will become dry



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