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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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Sevaiyan /Vermicelli Kheer/Shevyache Kheer


Vermicelli Kheer is one of the very easy to make Indian sweet which does not take much time and tastes delicious too.

I have found memories attached to this recipe. Every year my mom celebrated Haldi Kukum (a ritual conducted by married women post Makar Sankranti where married women exchange Haldi and Kukum,some useful gift and offer sweets), she would make liters of Sevaiya kheer in big pot and serve it to all the ladies that would come home to celebrate this ritual. 

The sweet that other ladies would serve kept changing every year but this was a fixed sweet that would be served at our house and the ladies would specially come to relish this Kheer prepared by my mom and complement her for the same every year.

The ingredients for this recipe are very simple. I always prefer to use the fine variety of Sevaiya while making the kheer instead of the fat once.

Ingredients 
  • 1-liter full-fat milk 
  • 3/4th cup Sevaiyan /Vermicelli
  • 1/4th cup condensed milk 
  • 1-2 tbsp sugar (adjust according to your taste)
  • 2 tsp ghee
  • a handful of chopped Almonds & Cashews
  • 7-8 strands of Saffron (optional)
  •  a pinch of salt


Method
  • Take a heavy bottom container and boil the full-fat milk
  • Heat kadhai on low flame, add ghee  & dry fruits and roast them for 1-2 minutes. Do not over roast them or they taste bitter. Remove and keep it aside on a plate (you can skip this step as well and add the dry fruits without roasting them )
  • In the same kadhai add vermicelli and roast them fill they turn golden brown in color by stirring continuously. In case you have taken roasted sevaiyan which are available in the market you can just add ghee and roast those Sevaiyan for 1-2 minutes 
  • Once the Vermicelli is roasted nicely, add the boiled milk, the condensed milk  & sugar and mix it well. Let the mixture come to a nice boil and let the Vermicelli cook nicely 
  • Finally, add the chopped dry fruits, Saffron and mix well
  • Remove the Kheer off the flame and just add a very small pinch of salt and mix
  • Serve the Kheer hot or cold as per your choice

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