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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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Phenori/ Chirote


Phenori/ Chirote a very famous crispy, multilayered Indian sweet which is made during festival time. In Goa its well known as Phenori but in other parts of India like Maharashtra and Karnataka its called Chirote

Thought of trying my hands on making these delectable and appetizing sweet. Making this sounds a little tough, but I think its just a  little time consuming but not really very tough.

Its prepared by making a dough of all purpose flour and semolina. Then rolling the dough into equal size roti's which are then layered and filed with corn flour and ghee/clarified butter paste which help in getting the flaky layers in the Phenori. This is then dusted with powdered sugar or it's dipped  in sugar syrup which gives them that amazing taste.

Its little high in calories, as you cannot compromise on the amount of sugar and ghee or else they won't come out well and the taste is compromised

Yields  10-11 Phenori/ Chirote

 Ingredients 

  • 1 Cup Powdered Sugar
  • Ghee for frying 

For the dough
  • 3/4 Cup All Purpose Flour/ Maida
  • 1/4 Cup Semolina/ Rava
  • 1 Tbsp Melted Hot Ghee
  • 1/8 +1Tsp Milk
  • salt

For the paste 
  • 2 Tbsp Ghee/ Clarified Butter
  • 2 Tbsp Cornflour

Method 

  • Take all purpose flour, semolina, salt and mix it well. Then add hot ghee and mix it again

  • Knead a soft dough by adding milk and keep it for resting for about 10-15 minutes. Semolina will soak the moisture when it's kept for resting so initially we will knead a little soft dough

  • When the dough is resting, take a bowl and add corn flour and ghee and mix it really nicely with the help of your fingertips to form a creamy paste
  • Once the dough has rested for about 10-15 minutes knead it a little and divide the dough into 4 equal round balls

  • With the help of a rolling pin roll all four round balls into equal sized roti's (you can use very little flour when rolling them). Then take one roti and apply about a tsp of corn flour-ghee/ clarified butter paste on top of it 


  • Nicely spread the paste and then place the 2nd roti on top of it and repeat this for all the four roti's 
  • Once done, start rolling it from one end to make a tight cylindrical roll

  • Seal both the ends of the log

  • With a sharp knife, cut thee roll into 1/2 inch thick pieces. Keep them aside  


  • Take a piece and roll it into roti's of 4'' to 5'' diameter gently. Do not press it or else the layers won't come out



  • Do the same for rest of the pieces 



  • Heat Ghee/ Oil in a kadai and fry each of them on low to medium flame 



  • Sprinkle powdered sugar on each of the phenori and store them in air tight container



























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