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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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Sakharbhat/Sugar Rice/Sweetened rice


"Sakhar" means sugar and "Bhat" means rice hence the name Sakharbhat. Sukharbhat is a traditional Goan dessert specially served for Hindu weddings. Nowadays, people prefer keeping Gulab Jamun, Jalebi etc but as a child I remember the Goan Hindu weddings were incomplete without this dessert.

I ended up making this dessert as one of my friend in Belgium who is also a Goan suddenly once asked me if I ever made Sakharbhat and said she was craving for it from long and I remembered that even I haven't had it since ages as the dessert is kind of disappearing from the Hindu wedding menu  and decide to try it over the weekend and we relished it over the weekend.

Here is the authentic recipe of this delicious Goan dessert.

Ingredients 
  • 1/2 cup basmati rice 
  • 5 cloves 
  • 3 cardamom 
  • 1/8th cup hot milk 
  • A good pinch of saffron (10 - 12 saffron strands)
  • 2-3 tbsp sugar (adjust the sugar according to your taste)
  • 2 tbsp ghee
  • Handful of chopped almonds
  • Handful of chopped cashew nuts
Method 
  • Soak rice in water for about 20 minutes.
  • Soak saffron in hot milk and keep it aside.
  • Boil water in a container, add soaked rice and cook it till just done (do not overcook the rice).
  • Strain the extra water and spread the cooked rice on a plate.
  • Heat ghee in a pan/ kadhai, add cloves, cardamom and fry it for a minute. Once you get a nice fragrance, add the chopped almonds and cashew nuts (you can add any other dry fruits of your choice) and fry them for a minute or two.


  • Now, add the cooked rice, sugar, saffron milk and mix well on medium - high flame for about 2 minutes .


  • Reduce the flame and let it cook for more 7-8  minutes till the sugar is completely dissolved and soaked by the rice
  • Garnish with dry fruits and serve hot

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