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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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Triple Schezwan Fried Rice





Ingredients 

For the rice 
  • 1 tbsp of oil
  • 3/4th cup Rice 
  • 1/2 cup boiled noodles 
  • 1 tbsp of Garlic (chopped) 
  • 1 tbsp of ginger 
  • 1-1/2 tbsp of Schezwan Sauce 
  • 1/4th cup carrot ( finely chopped) 
  • 1/2 capsicum (finely chopped) 
  • 100-grams chicken
  • 2-3 spring onion whites 
  • 1-1/2 tsp soya sauce 
  • salt to taste
For the gravy 
  • 1 tbsp of oil 
  • 3/4th cup of veggies (carrot, capsicum, cabbage) 
  • 1 tbsp of garlic (chopped) 
  • 1 tbsp of ginger 
  • 200 gram of chicken (boneless) 
  • 2 spring onion whites (chopped) 
  • 1 tbsp of ketchup
  • 2 tbsp of Schezwan sauce
  •  2 tsp of soya sauce 
  • 1 cup of chicken stock/water 
  • 1 tbsp of corn flour
  • spring onion greens 
  • salt to taste
For garnish 
  • fried egg
  • fried noodles(optional)
Method
  • Cook the rice till it's around 80% done and keeps it aside 
  • For the fried rice, in a wok, add oil, garlic, and ginger and saute it for 2-3 minutes 
  • add the spring onion whites, carrots, capsicum and chicken and cook it on high flame for 5 minutes stirring continuously
  • add the Schezwan sauce, soya sauce and mix well 
  • Now, add the cooked rice, noodles and salt to taste and stir really well so that the rice and noodles and well coated with all the sauces 
  • Cook it for around 5-7 minutes and then remove the rice from the wok on a plate 
  • In the same wok to make the gravy, add oil, ginger, garlic, spring onion whites and cook for 3-4 minutes 
  • Add all the veggies, chicken and cook for 3 minutes on high flame and then add Schezwan sauce, soya sauce, and ketchup 
  • Now, add the chicken stock/ water and mix well 
  • In a small bowl, make a corn flour slurry by mixing corn flour really well with cold water 
  • Add the slurry to the gravy and cook for 5 minutes till the gravy thickens up 
  • Check for salt and garnish with spring onions 
  • Serve the rice and gravy together on a plate with a fried egg and some fried noodles (To make the fried noodles, just add the boiled noodles to hot oil and deep fry for around 10 minutes on medium flame)




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