Mutton Kosha

Bengali love one of the biggest joys in life is to sit with your family and enjoy a delicious lunch on a lazy Sunday afternoon mutton curry. This recipe is for authentic mutton curry or kosha mangsho.

Ingredients :

Goat meat - 1 kg
Red onion - 3
Garlic paste - 1 tablespoon
Turmeric powder - 1 tablespoon
Salt to tast
Tomatoes - 2pic
Green chili - 8pic
Red chili powder - 1 tablespoon
Garam masaala - 2 teaspoon
Cinnamon stick - 2pic
Green elaichi - 4pic
Clover - 5pic
Mustard oil - 5 tablespoon

Instruction :

Marinate Mutton overnight with Curd, Turmeric Powder, Mustard Oil, Chopped Green chili, Tomato, Onion paste, Garlic past, Salt.

Cut remaining onion(chop), and keep the spices available.

To the over oil, and Green Elaichi, and Cloves. and chopped onion and fry till it turns pink.

Add garam masala and red chili powder. Fry the masala for 2-3  minutes. Then add the marinated mutton. Mix it well.

Cook it under medium flame for 25-30 minutes till all the water is released. keep stirring every 5-6 minutes and check that it does not stick at the bottom.

Add 1 cup of water. Close the lid.

Turn off the stove. Open the cover and add 1 teaspoon of garam masala, salt to taste, Cover the lid and allow for 1 minute low.

Murgir Jhol

Murgir Jhol is a prepared in almost all bengali households and is characterized red color of the gravy and presence of potatoes in the Chicken.

Ingredients :

Chicken : 1 kg
Potato : 5 (each cut into 4 pieces)
Onion : 3 pic
Ginger Paste : 1/2 tbsp
Garlic Paste : 1 tbsp
Tomato : 2 pic
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : 2 tbsp
Garam Masala Powder : 2 tbsp
Kashmiri Red Chili Powder : 3 tbsp
Salt to Taste
Mustard Oil : 2 Cup

Instructions :

Take 1 cup mustard oil in a deep pan and fry potatoes till those turn Golden Brown in color and keep those aside.

Add to the oil and add sliced onions and fry till onions turn translucent in color.

Now add remaining Ginger Garlic paste and fry for 2-3 minutes in low flame and add pureed tomato and again fry for 5 minutes.

Add remaining Cumin powder, Coriander Powder, Turmeric Powder, Kashmiri Red Chili Powder and fry for 4-5 minutes in low flame.

Add marinated chicken pieces and cook for 10 minutes in low flame till oil separates and chicken start releasing own water.

Simultaneously start boiling around 1.5 liter water in a bowl. And add boiling water to the chicken mixture.

Add whole Green Red chilies in the gravy. Green chilies will provided the gravy amazing flavor.

Take one spoonful of gravy and check the spices and if required adjust them accordingly.

Cook on medium flame for around 10 minutes or till chicken soften completely.

Add Garam Masala Powder and give the curry a mix.

Switch off the flame and give Murjir Jhol 5 minutes of standing time.

Serve Hot Murgir Jhol with White Rice.

Chicken Kosha

If  you have been plate of chicken kosha. You know now how to dish out a plate at the comfort of your

home and within a few minutes. It is simple and doesn't require much effort & the flavors are sure.

Ingredients:

Whole cut up Chicken - 1kg
Ginger paste - 2 tablespoons
Garlic - 2 tablespoons
Turmeric - 1 teaspoon
Cumin powder - 1/2 teaspoon
Red chili powder - 1/2 teaspoon
Large Onion Chopped - 3 pic
Large Tomato Chopped - 1 pic
Salt & Sugar your choice to taste
Garam masala powder 1/2 teaspoon
Mustard Oil - 1 cup

Direction:

In a frying pan in 1 tablespoon of Oil fry the red chilies and all the dry spices till toasty and then add the garlic and the onions fry a little bit and then grind all the ingredients in a blender till you get a fine paste.

In a thick bottomed pot heat 1 tablespoons of Oil & the ground masala and fry well. Add in the chicken mix well with the masala and put in 1 cup of water or till a thick gravy consistency. Add salt to taste. Bring to a boil then cover and cook till chicken is fully cooked. So finally serve hot with white rice.