Mutton Curry (Bengali style)

Sunday Special Mangsher Jhol from a Bengali Kitchen

Well, the basic difference between mutton curry and mutton kosha is, first one is  lighter, curry based and the latter one is goat meat cooked in a rich gravy. Bengali people get heaven on their plate when spicy goat meat curry (mangsher jhol) accompanied by piping hot rice is served on their plate on Sunday afternoon. So, scroll below for the recipe and enjoy the same way.

Cuisine: Bengali
Servings: 4

Ingredients:

  • Mutton, 500 gm, cut into medium chunks
  • Potatoes, 4, medium
  • Onion, 3 large
  • Garlic cloves, 8 , large
  • Ginger, 1 & 1/2 inches
  • Green chillies, 6
  • Coriander leaves, 1 handful
  • Tomato, 1
  • Yoghurt, 1 cup
  • Mustard oil, 3/4th cup ( for frying potatoes and the curry)
   Additional 2 tbsp for marinating mutton.
  • Bay leaf, 1
  • Dry red chili, 1
  • Cinnamon stick, 1 inch
  • Green cardamom, 2
  •Ghee, 1/2 tbsp
  • Salt to taste
  • Sugar, 2 tsp, to balance the acidity and for colour

( There's a saying that mutton curry or kasha tastes best when salt and green chillies are used in perfect quantity. So, remember to taste before you serve.)
 

  Powdered spices:

  • Cumin powder, 4 tsp
  • Coriander powder, 5 tsp
  • Garam masala (all spice powder), 3 tsp
  • Black pepper powder, 2 tsp
  • Red chilli powder, 4 tsp
  • Turmeric powder, 4 tsp

Methods:

Step 1: Marination

  • The first thing that needs to be done the day before cooking. Wash meat well and keep aside in a strainer.

  • Make a paste of 2 onions, garlic cloves, ginger, cumin powder, coriander powder, 2 tsp garam masala powder black pepper powder.

• In a pan mix 3/4th of the paste and mustard oil, chopped coriander leaves, 4 green chillies slit from the middle, 2 tsp turmeric powder, 2 tsp red chili powder, Yogurt.

  • Throw in the meat chunks in the mixture and marinate the meat for 25 mins. If you do not have that much time prick the chunks and marinate for atleast 15 mins. Keep the meat in fridge.

Step 2: Cooking

  • Cut potatoes, tomato and remaining onion as shown in the picture above. Pressure cooks potatoes so that those are 1/4th done and fry in oil until they are golden brown. Add salt while pressure cooking and a pinch of turmeric powder for that nice brown colour on the surface. Keep in a seperate plate when they are done.

• Now in the remaining oil add cinnamon, bay leaf, cardamoms, dry red chili. As they start leaving flavour. Add tomatoes, as you see the tomatoes are mashed well and oil has started separating, add the remaining turmeric powder, red chili powder along with sugar. Add onion and as it starts turning brown add the remaining of the paste used for marination. Saute for 2 minutes on low flame. Add 4 tbsp water to prevent from burning. As oil separates from the masala add the marinated meat and cook for 5 minutes on low flame.

• Now close the cooker lid and pressure cook on low flame. Remember the meat has been marinated the day before cooking, so it will not take much time to be done. So, check after 4 whistles.

• When you find the meat is cooked well and tender enough add the fried potatoes. Add salt according to your taste. Add water if needed and cook for two minutes. Turn off the flame. Chop the remaining green chillies. Take 2 tbsp curry in a bowl, mix ghee and a pinch of garam masala powder and pour the mixture in the curry. Stir well and transfer to serving bowl.

Serving suggestion: Serve with pipping hot rice along with sliced tomato, cucumber and onion.

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Til Parser Jhal (Mullet Fish Curry)

Kathal Ki Tikki

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Til Parse (sesame and mullet fish curry)

Servings: 4

Ingredients:

• Parse mach(mullet fish), 4
• Poppy seeds, 2 tbsp
• sesame seeds,4 tbsp
• mustard powder, 4 tsp
• garlic, 2 cloves
• Green chilli, 3
• ginger paste, 2 tsp
• Black pepper powder, 2 tsp
• turmeric powder
• red chilli powder, 1 tsp
• mustard oil, for cooking
• salt to taste
• chopped coriander leaves, 2 tbsp
• nigella seeds (kalojeera, 2 tsp
• whole dry red chilli, 2

Methods:

1. Soak poppy seeds and sesame seeds overnight,or you can soak then in hot water 2 hours prior to grinding. In a grinder pour the seeds, add mustard powder, 2 Green chillies, garlic cloves, turmeric powder 1 tsp, 2 tbsp mustard oil and grind into a smooth paste. Add water if necessary.

2.Clean fish and wash well. Marinate with 2 tsp salt and 4 tsp turmeric powder. In a pan heat 5 tbsp mustard oil and fry the fishes on medium flame till they are nice brown from both the sides.

3. In the same pan add 2 tbsp oil. Keep the flame low. Add dry red chilli and nigella seeds. Add garlic paste and cook for half a minute.

4. Add the paste and cook for a minute. Oil will start separating. Now add the fish pieces and cook for another min.

5. Now add 1 cup warm water, add salt to taste . Cover and cook for 2 min or till the gravy thickens. As the gravy starts thickening add 1 tbsp mustard oil and let it boil for another min. Then turn off the flame.

6. Sprinkle chopped coriander leaves and one chopped green chilli.

Serve with hot rice.

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Doi Ilish

Chilli Chicken

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Doi Ilish

As the mass of dark clouds is covering the sky, it makes me remember of a recipe that I made at the commencement of this Monsoon, but din't get the chance to post that due to my study pressure. It was a Sunday morning my mother brought fresh hilsa aka 'Ilish'  from the market and I proposed to make this recipe-Doi ilish.

Servings: 4

Ingredients:

• Hilsa fish /Ilish mach, 4 pieces
• Yogurt, 2 cups
• Mustard powder, 1 tbsp
• Mustard oil, 4 tbsp
• Ginger, grated, 1 tsp
• Onion, 1 small
• Green chili paste, 2 tbsp
• Green chili, whole, 1
• Turmeric powder, 2 tsp
• Coriander leaves, to garnish
• Salt to taste.

Method:

1. Clean fish pieces. In a bowl mix yogurt, mustard powder, turmeric powder, grated ginger, green chili paste, salt , 2 tbsp mustard oil. Cover the fish with the marinade and keep aside for 15 minutes.

2. In a pan heat 1 tbsp mustard oil. Slice onions and saute till they soften. Add hilsa pieces along with the marinade and lower the flame. Cook covered for 20-25 minutes. No need to add water.

3.Remove from flame and transfer to the serving dish. drizzle mustard oil on top and sprinkle chopped green chili. 

 Garnish with coriander leaves and serve with warm boiled rice.

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Peanut potato pakora

Ridge gourd guacamole aka Jhinger Khosa bata

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Peanut Potao Pakora

Spice up your Monsoon evening!!! :)

Servings: 4

Ingredients:

• Potato, 1 large
• Peanut, 2 handfull
• Onion,1
• Green chili, 1
• Red chili powder, 1
• Salt to taste
• Coriander leaves, 1/4 cup
• Semolina (suji), 2 tbsp
• Besan (Chickpea Flour), 2 tbsp
• Baking Soda, 1/2 tsp
• Chat masala, enough to sprinkle
• Vegetable oil, for deep frying

Method:

1.Grate Potato, chop onions and green chillies. Keep aside.

2. Toast lightly and crush peanuts. In a bowl mix all the ingredients except chat masala. Water is not required as potato releases enough water after grating.

 4.In a pan heat oil. Make little balls out of the mixture and deep fry them until turns golden brown. .Transfer to a paper towel to remove excess oil and serve hot instantly.

Note:- Keep the flame medium while frying, else it will end up burning pakoras.

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Homemade Mixed Achar

Servings: 500 gm (approx)
Cuisine: Bengali

Ingredients:

• Raw mangoes, 1 kg
• Carrot, 5 large
• Garlic, 25 cloves
• Green chilies, 100 gm
• Ginger, 100 gm
• Lemon zest, 4 tbsp
• Salt to taste
• Sugar, 2 tsp
• Turmeric powder, 2 tbsp
• Red chili Powder, 4 tbsp
• Mustard oil, 750 ml
• Mustard powder, 2 tbsp
• Asafoetida / Hing(Powdered), 2 tsp
• Fenugreek seeds, 2/3 tbsp
• Mustard seeds, 1 tbsp
• Panch foron,4 tbsp ( a spice mix of  fenugreek seeds, nigella seeds, fennel seeds, cumin seeds, mustard seeds) 
• Coriander seeds, 4 tbsp- roasted and crushed

Method:

1. Wash and dry all the vegetables. Pont neuf or small dice mangoes and carrot. Slice green chilies and garlic. Julienne ginger.

2. Marinate with turmeric powder and  red chili powder. Mix lemon zest. Sun dry them for 5-6 hour. Keep them out of reach of water. 

3. Roast and powder 3 tbsp of panch foron.

4. In a deep large pan heat oil. Temper with panch foron, mustard seeds, fenugreek seeds. As they stop spluttering add hing. Add vegetables and cook until they turn soft and little mushy. 

5. Add salt to taste, sugar and cook for 2 mins more. Turn off the flame and mix coriander powder, mustard powder and powdered panch foron. 

6. Let it cool down and transfer it to a dry jar. Do not allow a single drop of water to enter inside or else it will spoil achar.

7. You can keep it at room temperature. In that case you have to put it in sun daily for at least 2-3 hours. Remove the lid and wrap the open surface of the jar with a cloth. Tie the cloth around the jar neck while putting it out in the sun. Or you can directly store it inside refrigerator.  

 Serving Suggestions: Roti, Paratha, Rice

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Yellow Pulao

It's an quick an easy pulao that goes with any mutton, chicken or paneer preparation as well as aloo dum so well.
Ingredients (2-3 servings):

• Long grain basmati rice, 1 cup
• Turmeric powder, 1 and 1/2 tsp
• Yellow food colour, 1/2 tsp
• Salt to taste
• Sugar, 1 tbsp
• Refined oil (I used soybean oil), 4 tbsp
• Ghee, 2 tsp ( I do not prefer much ghee, so I limited the quantity, but you can increase it if you want)
• Cinnamon stick ( Dalchini), 1"
• Green cardamom, 3
• Bay learf, 1 large
• Cloves, 3-4
• Cashews, 1 handfull ( broken into halves)

Methods:

Clean rice and soak in water for 15 minutes, mix turmeric powder and food colour in water to let the rice absorb colour
After 15 minutes if you spoon out some rice you will find it coloured.

Now in a cooker heat oil and ghee and temper with bay leaf, cloves , cinnamon and cardamoms.

Strain rice and store water for later use. Toss rice in oil for 2-3 minutes, add salt and sugar as per your taste. Meanwhile add cashews and toss along with rice.
Now add the coloured water + if  you need more. For one cup of rice add 1 and 1/2 cup water. Stir and lock the lid. Keep the flame low. Cook upto 4 whistles and turn off the flame. Let the pressure release.
As the pressure goes down unlock the lid and transfer the pulao to your serving bowl.
That was all!!!

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Doi mach

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Muli Dal Paneer

One day when I opened my fridge found some leftover cottage cheese and a horse raddish, and was really confused how to utilize them. Then it suddenly struck in my mind to combine them with daland made this Muli Dal Paneer for dinner. The key ingredient of this recipe is Motor dal or Yellow split peas that is known to be a rich source of fibre and protien as well as minerals like phosphrus and potassium. This is tasty as well as health friendly.

Ingredients (4 servings):

• Yellow split peas( matar dal), 1 cup or 200 gm
• Cottage cheese or paneer, 150 gm
• Horse raddish, 1
• Coriander leaves, 1 handfull, chopped
• Onion, 1, sliced
• Garlic cloves, 4
• Ginger, 1"
• Coriander powder, 2 tsp
• Garam masala powder, 1 and 1/2 tsp
• Turmeric powder, 1 tsp
• Mango powder(Amchoor powder), 1 tsp
• Green chillies, 4-5
• Bay leaf, 1
• Whole dry red chilli, 1
• Green cardamom, 2
• Cinnamon, 1"
• Mustard oil, 4 tbsp ( you may use Soybean oil)
• Salt to taste 
• Sugar, 2 tsp

Methods:

In a cooker add 1 and 1/2 cup water and dal and pressure cook peas with 3 whistles.  Wait for the pressure inside to release.Then open the lid and mash dal a little using a manual hand blender or a spatula.

Slice raddish and shallow fry in oil till they turn soft. Seasone with a pinch of salt. Keep them aside.

Blend together garlic, ginger, turmeric powder, garam masala powder, coriander powder, mango popwder and keep them aside. In a pan hat oil and temper the oil with bay leaf, red chilli, cinnamon and cardamoms. Let them release flavour and then add sliced onion. Saute them for a minute and seasone them with a pinch of salt.  Now as they start turning light brown add blended spices and then again saute for 2-3 minutes. Add sugar and salt according to your taste. 

Add 4 tbsp water and let the spices release oil. Slice paneer and add. Toss them in spices. Now add precooked dal and green chillies and combine with spoces. cook untill it turns thick . Now discard bay leaf and remove from flame and combine chopped coriander leaves.

Serve hot with Roti or steamed rice.

Badhakopir Dalna aka Cabbage Curry

Ingredients (6 servings):

• Cabbage,1, large, shredded
• Potao, 2, cut into small cubes
• Green peas, 2 handfull
• Green chillies, 4, slit from middle
• Ginger, 1"
• Coriander powder, 2 tsp
• Cumin powder, 1 and 1/2 tsp
• Garam masala powder, 2 tsp
• Turmeric powder, 1 and 1/2 tsp
• Salt to taste
• Sugar, 1 and 1/2 tsp
• Whole dry red chilli,1
• Bay leaf, 1
• Cinnamon, 1"
• Mustard oil

Methods:

Pressure cook shredded cabbage and if the whole cabbage doesn't fit in one cooker, cook them in batch. Never fill a cooker more than 2/3rd of it's capacity.You do not need to lock the lid. Just cover the cooker wth the lid.

Cube potatoes and shallow fry them. Keep them aside.
In a pan heat oil and temper with bay leaf, whole dry red chilli cinnamon stick, cardamoms and allow them to release flavour.
Blend ginger and all the powdered spices together, add into oil and saute for a minute. Add green chillies, salt to taste, sugar and green peas.
After a minute add steamed cabbage and cook untill the excess water is absorbed and the cabbage changes colour. This may take upto 5 minutes. Spread 1 tsp ghee to add in aroma, though it's optional. Remove form flame.

Serve with steamed rice, luchi, roti, paratha.

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