It has been a wile since I had posted last time. Work in office and at home makes one tend to give importance to other priorities of life. However on the day of Mahalaya, 2012, I want to start posting again.
Since Durga Puja is just a few days away, I would share some interesting recipes with you... Durgostav Special.
Kosha Manghso
Kosha manghso or Mutton curry in semi-gravy is one of the most loved food in the bengali household. From the age of 9-90, everyone loves it. It is usually eater with luchi / puri, plain white steamed rice or even polau. I prefer plain white rice. Nothing like a Sunday afternoon, plain white rice, mutton curry served with quarter of a raw onion, 1 green chilli and a small slice of lemon.... awesome!
Anyways, coming back to the recipe today, lets start with the ingredients. I shall share with you the easiest way to cook it.
You need:
The best way to start is the the day before. You need to marinate the mutton pieces properly. So overnight is better. If you want to get the taste of fresh mutton, you can marinate it from morning. However, please ensure that you give at least 3-4 hours time to marinate.
Take a big bowl. Put all the washed pieces of mutton in it. I like bigger pieces so I fork them a bit so that the juices go inside. Put 1 tsp of turmeric powder, 1 tsp of chilli powder, 4 tsp of ginger-garlic paste, salt to taste and 1 tsp of white vinegar. Mix well. Cover it with a cling wrap to seal all the flavors and put it in the refrigerator.
Once the mutton is properly marinated, take it out and keep it out for sometime to bring it to room temperature.
How take a big pressure cooker. My sister cooks in in a handi and then later shifts it to a pressure cooker. I cook directly in the cooker. You can take your pick.
Put oil liberally. And I mean it. I know people are health freak these days, but once a year you can use a little more oil. My dad says, in mutton curry, the mutton should float in oil and fat. We don't want that here but we can use a little bit more oil.
Anyways, once the oil is hot and smoking switch off the gas. Once it is cool switch on the gas again and let it get re-heated. Once it starts smoking again, put the whole garam masala: 4 green cardamon, 2 bay leaves, 5 cloves and 2 cinnamon sticks. Once the garam masalas start to crackle, add the thinly sliced onions. Let it fry properly. Keep stirring. Add a pinch of salt to keep the onions from burning.
Once the onion is cooked, add ginger and garlic paste. Mix well. Once the raw smell of ginger and garlic goes away add the tomato puree. Take the green chillies and smash them coarsely in a pestle. In case you don't have one, you can do it with the back of the knife. This adds to the flavor. Add the green chillies once done. Let the masalas fry on medium flame. Now add the mutton.
Mix well. And keep cooking.
Now add the dry powders: 2 tsp of Kashmiri red mirch (this will give color but not the heat), 1 tsp of cumin powder, 1 tsp of dhaniya / coriander powder and sugar to taste.
Mix well.
Now comes a long process of cooking the mutton in low-to-medium flame to take away the rawness and burn the excess mutton fat. In a separate pan, fry the potatoes and keep them aside.
Heat 1 cup water in a pan till it boils and keep aside.
Once you notice that the mutton has started leaving oil and it is semi cooked, add the potatoes followed by water.
Mix well.
If you are cooking in a handi you can continue cooking the mutton in medium to low heat, stirring occasionally. This process will take you 45 mins to 1.5 hours. You can take a big foil wrap, cover the handi's mouth with the wrap and then put lid on it. This will seal the flavors inside and quicken the cooking process.
In case you want to cook it in pressure cooking, check the taste in case you need to add salt or sugar. It would be purrrrfect! Once you put the pressure cooker lid wait for 2 whistles on high flame. Then turn the flame to low and let the mutton sit for 10 mins. Switch off the flame.
DO NOT OPEN THE COOKER IMMEDIATELY. Let the pressure build inside the cooker die down slowly.
Your mutton curry is ready to eat. I personally prefer mangsho-r jhol (mutton curry in watery gravy). The curry should be red in color and hot.
Serve it with:
White rice
Polau
Roti / Phulas
Parathas
Luchi / Puris made of maida
Try this at home and let me know how it came out. You can ping me @ kolkatakuisine@gmail.com
Coming up next in the line is: Lau chingri.
Since Durga Puja is just a few days away, I would share some interesting recipes with you... Durgostav Special.
Kosha Manghso
Kosha manghso or Mutton curry in semi-gravy is one of the most loved food in the bengali household. From the age of 9-90, everyone loves it. It is usually eater with luchi / puri, plain white steamed rice or even polau. I prefer plain white rice. Nothing like a Sunday afternoon, plain white rice, mutton curry served with quarter of a raw onion, 1 green chilli and a small slice of lemon.... awesome!
Anyways, coming back to the recipe today, lets start with the ingredients. I shall share with you the easiest way to cook it.
You need:
- Mutton: Fresh Goat meat 1.5 kg
- Onion: 3 big or 5 small (thinly sliced) / you can also take half kilo onion
- Ginger paste: 2 tbsp
- Garlic paste (mutton needs lots of garlic so, use liberally): For marination 6-7 cloves paste and for cooking 5-6 cloves paste
- Tomato puree: 3 medium sized tomatoes
- Green chillies: 4 large
- Turmeric powder: 1 big spoonful
- Red chilli powder: 1 big spoonful
- Kashmiri mirch powder: 2 big spoonful
- Salt and sugar to taste
- Whole Garam masala: 1 Bay leaf, 3 green cardamon, 3 cloves, 2 cinnamon sticks
- Jeera powder: 1 small spoonful
- Dhaniya powder: 1 small spoonful
- White vinegar: 1 small spoonful
- Garam masala powder: 1 big spoonful
- Potatoes: 4 / 5Medium sized, cut in halves
- Mustard oil
- Hot water
The best way to start is the the day before. You need to marinate the mutton pieces properly. So overnight is better. If you want to get the taste of fresh mutton, you can marinate it from morning. However, please ensure that you give at least 3-4 hours time to marinate.
Take a big bowl. Put all the washed pieces of mutton in it. I like bigger pieces so I fork them a bit so that the juices go inside. Put 1 tsp of turmeric powder, 1 tsp of chilli powder, 4 tsp of ginger-garlic paste, salt to taste and 1 tsp of white vinegar. Mix well. Cover it with a cling wrap to seal all the flavors and put it in the refrigerator.
Once the mutton is properly marinated, take it out and keep it out for sometime to bring it to room temperature.
How take a big pressure cooker. My sister cooks in in a handi and then later shifts it to a pressure cooker. I cook directly in the cooker. You can take your pick.
Put oil liberally. And I mean it. I know people are health freak these days, but once a year you can use a little more oil. My dad says, in mutton curry, the mutton should float in oil and fat. We don't want that here but we can use a little bit more oil.
Anyways, once the oil is hot and smoking switch off the gas. Once it is cool switch on the gas again and let it get re-heated. Once it starts smoking again, put the whole garam masala: 4 green cardamon, 2 bay leaves, 5 cloves and 2 cinnamon sticks. Once the garam masalas start to crackle, add the thinly sliced onions. Let it fry properly. Keep stirring. Add a pinch of salt to keep the onions from burning.
Once the onion is cooked, add ginger and garlic paste. Mix well. Once the raw smell of ginger and garlic goes away add the tomato puree. Take the green chillies and smash them coarsely in a pestle. In case you don't have one, you can do it with the back of the knife. This adds to the flavor. Add the green chillies once done. Let the masalas fry on medium flame. Now add the mutton.
Mix well. And keep cooking.
Now add the dry powders: 2 tsp of Kashmiri red mirch (this will give color but not the heat), 1 tsp of cumin powder, 1 tsp of dhaniya / coriander powder and sugar to taste.
Mix well.
Now comes a long process of cooking the mutton in low-to-medium flame to take away the rawness and burn the excess mutton fat. In a separate pan, fry the potatoes and keep them aside.
Heat 1 cup water in a pan till it boils and keep aside.
Once you notice that the mutton has started leaving oil and it is semi cooked, add the potatoes followed by water.
Mix well.
If you are cooking in a handi you can continue cooking the mutton in medium to low heat, stirring occasionally. This process will take you 45 mins to 1.5 hours. You can take a big foil wrap, cover the handi's mouth with the wrap and then put lid on it. This will seal the flavors inside and quicken the cooking process.
In case you want to cook it in pressure cooking, check the taste in case you need to add salt or sugar. It would be purrrrfect! Once you put the pressure cooker lid wait for 2 whistles on high flame. Then turn the flame to low and let the mutton sit for 10 mins. Switch off the flame.
DO NOT OPEN THE COOKER IMMEDIATELY. Let the pressure build inside the cooker die down slowly.
Your mutton curry is ready to eat. I personally prefer mangsho-r jhol (mutton curry in watery gravy). The curry should be red in color and hot.
Serve it with:
White rice
Polau
Roti / Phulas
Parathas
Luchi / Puris made of maida
Try this at home and let me know how it came out. You can ping me @ kolkatakuisine@gmail.com
Coming up next in the line is: Lau chingri.
