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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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Shabudana Khichdi


Ingredients 


  • 1 Cup Shabudana/ Tapioca
  • 1/2 Cup Roasted Peanuts
  • 1-1/2 Tsp Sugar
  • 1 Tsp Cumin Seeds
  • 1 Potato (medium sized)
  • 2 Green Chilies (Chopped)
  • 2 Tsp Oil
  • 1 Tbsp Ghee
  • Salt to taste


Method 

  • Wash shabudana in water till water clears and  soak it in water for about 2 hours. Drain the water and keep it covered overnight
  • Crush the peanuts with the help of a mixer(do not overdo it as it will turn into a fine powder) or with the help of a mortar-pestle
  • In a bowl, add shabudana, sugar, crushed peanuts and salt and mix it well
  • Heat oil on medium flame in a pan, add cumin seeds, chopped green chilies and potatoes and saute for 4-5 minutes till the potatoes gets cooked
  • Once the potatoes gets cooked, add shabudana mixer and cook till the shabudana gets cooked, stirring continuously for 5 -7 minutes on  low flame 
  • Pour some ghee over the khichdi and give it a nice mix
  • Garnish it with some coriander and serve hot 

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