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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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Haryali Kebab / Haryali Cutlets


Ingredients

  • 2 Boiled Potatoes
  • 1 Cup Spinach
  • 2 Green chilies
  • 1 Inch Ginger
  • 1-1/2 Tsp Coriander Powder
  • 1-1/2 Tsp Chaat Masala
  • 1 Tsp Cumin Seeds
  • 1/4 Cup Bread Crumbs
  • 1/4 Cup Grated Cheese
  • 1 Tbsp Grated Coconut (optional)
  • Handful of chopped coriander leaves
  • Salt to taste
  • Oil for frying

Method

  • Boil water in a  pot of water over high heat. Put the spinach leaves in the boiling water, and allow them to boil for 30 seconds to 1 minute. Drain the hot water and pour cold water over the spinach and once cooled chop them 
  • In a blender, add coriander leaves, green chillies, coconut and ginger and make a coarse paste (Do not add water)
  • Take a mixing bowl, add mashed potatoes, coriander paste, chopped spinach, coriander powder, cumin seeds, chaat masala, cheese, bread crumbs and mix it well
  • Take small portions of the above mixture, make round balls and flatten them 
  • Heat oil on a pan and shallow fry the flattened cutlets/ kebabs 
  • Garnish with some cheese and enjoy it with Ketchup/ Tamarind Chutney



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