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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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Methi/Fenugreek Parathas

Ingredients 
  • A bunch of Methi leaves 
  • 2 cups of Wheat flour
  • 1/2 tsp of Ajwain (Carom seeds) 
  • 1/2 tsp of Turmeric powder
  • 1 tsp of Red chili powder
  • 1 tbsp of Curd (makes the parathas soft)
  • 1 tbsp of Ginger & chili paste 
  • Salt to taste
  • Ghee (Clarified butter) for frying 
  • 1/2 cup of water
Method
  • Wash and chop a bunch of Methi leaves and keep them aside
  • In a bowl, add wheat flour, ajwain, chili powder, turmeric powder, curd, ginger & chili paste, salt to taste and the chopped methi leaves and mix well
  • Add water little by little and make a soft dough by mixing all the ingredients 
  • Make lemon sized equal portions of the dough and roll them into circular disks by adding wheat flour while rolling them so that they do not stick 
  • Heat a pan on medium flame and  fry the thepla's/parathas on both sided till you see slight brown spots on them 
  • Apply a little ghee on both the sides while frying
  • Serve them hot with pickle and curd


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