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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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Butter Chakli/ Chakri


Crunchy easy to make butter Chakli's are a perfect evening snack.

Ingredients 
  • 1-1/4th cup Water 
  • 1 tbsp of Cumin seeds
  • 1 tbsp + 1tsp of Butter 
  • 3/4th cup Semolina (Rava) 
  • 1 tsp of Red chili powder 
  • 1 tbsp of Sesame seeds 
  • 1 cup of Fine rice flour 
  • Oil for frying 
  • Salt to taste 
Method
  • Heat one cup of water in a pan and add cumin seeds to it. 
  • Once the water starts boiling add the semolina by stirring continuously
  • Take it off the flame and mix well
  • Add 1tbsp + 1tsp of butter, chili powder, sesame seeds,  rice flour and mix everything really well with the help of a spatula or with your hands 
  •  Add water little at a time and make a medium soft dough (the dough should not be every hard or very soft) 
  • Grease your chakli maker and stuff the dough inside it 
  • Heat oil in a kadhai and as the oil is getting hot roll out chakli's on a paper or on a plastic sheet 

  • Once the oil is hot fry the chakli's on medium flame till they turn slight brown in color


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