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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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Chicken Schnitzel with Pepper & Mushroom Sauce


Ingredients 

For the Schnitzel
  • 1 boneless chicken breasts
  • 1/4th  cup flour
  • 1 egg, beaten
  • 1 cup of breadcrumbs
  • 1 tbsp of Parmesan cheese/ any grated cheese 
  • ½ tsp of crushed garlic
  • 1/4th th tsp pepper 
  • 1 tsp of coriander/parsley
  • 3 tbsp oil 
For the sauce
  • One small chopped onion 
  • 4-5 chopped mushrooms 
  • 1 tbsp pepper 
  • ¼ th cup fresh cream 
  • 1 cup of chicken stock 
  • 1 tbsp of butter 
  • Salt to taste 
Method 
  • Place the chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast and slice the chicken breast into two flat slices.Now you will have two chicken breast slices.
  • Place the sliced chicken breast on a piece of cling wrap. Place another piece of the wrap over the top. Using a mallet or a rolling pin pound the breasts until they are about ⅛ to ¼ of an inch thick. Set them aside on a plate.
  • Add the flour to a mixing bowl, the beaten egg, in the second mixing bowl, and the bread crumbs to a third bowl. 
  • Add garlic, parmesan cheese(or any cheese available) salt, pepper, and parsley/coriander and  mix until well combined.
  • Using your right hand, dip each chicken breast in the flour. Change to your left hand and dip them into the egg mixture. Switch back to your right hand and coat the breasts with the bread crumbs. Set the schnitzels aside on a plate 
  • Heat oil in a pan put the schnitzels in and fry them, for about 3-5 minutes on each side til they are golden brown on both sides 
  •  For the sauce, once the schnitzel is fried and removed off the pan in the same pan, add butter, chopped onion and fry them till they are soft and light brown in color 
  • Then add the chopped mushrooms and fry them till they are soft by adding a little salt 
  • Add about a tbsp of pepper, fresh cream,  and chicken stock and let it cook till the sauce thickens 
  • Serve hot with the schnitzel

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