A delicious spicy Bengali Mutton Curry cooked with Mutton and spices in mustard oil.
KOSHA MANGSHO – a must in all Bengali festivals or any special occasion. This Bengali Mutton Kosha is a bit at every Durga Pujo. Since only few days left to celebrate the biggest festival of Bengal, I am sharing recipes that will make Durga Pujo feast more alluring.
Kosha Mangsho – A popular traditional Bengali dish,cooked in a thick tomato-onion gravy together with Garam masala powder adding strong flavour to the curry.
There are two ways to COOK this KOSHA MANGSHO
Marinate mutton pieces overnight with yoghurt and papaya zest and then slow cook in Kadai. Overnight marination gives adequate tenderness to the Mutton and the slow cooking process makes mutton curry more luscious.
Other step is to pressure cook mutton for 20 minutes before cuddling them with spices in Kadai.
It’s best to use mustard oil to cook mutton curry since the pungent smell makes it more tempting.
Cuisine – Indian (Bengali)
Course – Main Course
Author Tina
INGREDIENTS
500 gm Mutton
2 Tomato (large)
3 Onion (large)
8-10 garlic cloves
1/2 inch Ginger slice
Green Chilli
1 tsp Turmeric Powder
Salt to taste
1 tsp Sweet Curd
1 tsp Garam Masala Powder
1 tsp Sugar
Mustard Oil to Cook
HOW TO COOK BENGALI MUTTON KOSHA
Marinate Mutton pieces with 1 tsp turmeric powder and salt to taste.
Marinate for 30 minutes.
Cut tomato, Onion into thin slices.
Put it in pan. Add 4 Garlic Cloves.
Saute for few minutes.
Wait for few minutes till veggies soften and change its colour.
Put it in mixer alongwith ginger slice. Make paste.
Put the mutton pieces in cooker. Add 1 Onion (dices), 4 Garlic Cloves. Cook for 20 minutes
Add mustard oil in pan.
Temper the Oil with 1 tsp Sugar.
Put the masala paste of tomato-onion . Saute for few minutes till masala starts changing colour.
Take a bowl. Add 1 tsp turmeric powder, 1 Tsp Garam Masala Powder, 1 Tsp Salt, 1 Sweet Curd(sweet curd gives nice colour to the mutton, adds more texture and taste than yoghurt) little bit water and make smooth paste.
As the tomato onion gravy paste start changing colour, add the curd paste.
Cook in medium-low flame.
Add the boiled mutton pieces.
Cook in medium flame, let the Mutton pieces get cooked on its own.
Add salt to taste.
Add 1 tsp Ghee.
Mix everything well.
Add water.( Use the Mutton stock and the water poured in masala keeping bowl).
Let it cook in medium flame now.
Cook till oil starts floating on top.
Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
An authentic Bengali dish cooked with fried head of Hilsa fish. As I always say, hilsa is not just a fish for Bengalis. It’s an emotion. From age old classic like Bhapa Ilish , Sorshe Ilish , Ilish Beguner Jhol to today’s fusion recipes- Ilish Biryani, Ilish Do Pyaza, Ilish has wowed his lovers with many different types of recipes.
Hilsa fish head is equally treasured for its flavour. From macher mathar Chorchori ( fish mishmash with spices and assorted veggies) to matha diye Ghonto (Curry cooked with fish head), recipes cooked with fish head are also head turner.
This MAACHER MATHA DIYE KOCHUR SHAAK is one of those heartwarming recipes that will not only drool you but will fill your heart too.
Cuisine – Bengali
Course – Main Course
Prep time -10 minutes
Cooking time -20 minutes
Author Tina
INGREDIENTS
2 Hilsha fish head
200 Gm Kochu Shaak / Taro Root
2 Tsp Turmeric powder
1 tsp Gur
1 Tsp Cumin Seeds/ Jeera
Salt to taste
Mustard Oil
PROCEDURE
Chop the Kochur Shaak into fine pieces. Scrap it’s skin. Wash it throughly under running water.
Put it in pan. Add salt and 1 tsp Turmeric powder.
Let it cook in medium flame for few minutes.
Cover with a lid and toss in between.
Now set it aside as the shaak softens.
Now pour mustard oil in pan.
Temper the oil with 1 tsp Cumin seeds/ Jeera.
Add the Kochur Shaak.
Toss them.
Set it aside after this step.
Now fry fish head pieces in the same oil.
Break them into shreds.
As fish heads softens,add the shaaak.
Add salt to taste and gur.
Start mixing.
Cook till fish heads scrambles well and mixes with the shaak.
A delicious, spicy and flavourful egg curry cooked in restaurant style. This egg curry is perfect when you want to cook something simple yet packed with flavours.
A popular Indian Curry , best served with rice , pulao or with Indian breads like Paratha or roti.
Eggs are something that I enjoy most, from cooking to eating. Also sometimes I even eat boiled eggs. Egg curry is something that we often cook at our house, also we add potatoes along with eggs in the curry.
Egg Curry – one of the popular side dish, that are cooked in several ways. Various regions of our country offers various types of egg curry, flavoured with various spices.
Today’s recipe is simple easy to cook curry , Bengali style Egg Curry.
TIPS
Always boil eggs before cooking.
Add teaspoon of salt in boiling. Add drop of oil in boiling, it helps in removing the shell easily without breaking the eggs.
INGREDIENTS
4 Eggs
2 Medium Size Potato
1 Tomato
1 Onion
6 Garlic Cloves
1 Bay Leaf
2 Cardamom
1 Tsp Garam Masala Powder
1 Tsp Coriander Powder
2 Tsp Turmeric Powder
Salt to taste
1 Tsp Sugar
Mustard Oil
HOW TO COOK EGG CURRY
Boil eggs in salt water. Deshell them. Cut potatoes into cubes. Boil them.
Coat eggs and potatoes with salt and turmeric powder.
Pour mustard oil in pan. Fry the eggs and set aside.
Temper oil with 1 tsp sugar and 1 dry red Chilli.
Put the perboiled potato cubes for frying.
Make a paste of tomato, Onion, garlic cloves, bay leaf, Cardamom.
Put the masala paste in pan.
Saute them.
Add 1 tsp turmeric powder, salt to taste, 1 Tsp Coriander Powder, 1/2 tsp Garam Masala Powder.
Saute them for few minutes.
Add the fried eggs.
Add water.
Cook for few minutes in medium flame.
Sprinkle 1 Tsp Garam Masala Powder and finish cooking.
A deep fried snack cooked with fresh Bombay Duck. It is very simple recipe and easy to cook. This recipe is often cooked at home and served with rice dal combo. Just few ingredients and cook this recipe in few minutes.
INGREDIENTS
200 gm Bombay Duck
2 Cup Gram flour
1 Cup All purpose Flour
2 Tsp Turmeric Powder
4 Tablespoon Salt
1 Tsp Ginger Paste
Rice Bran Oil
Cuisine – Indian
Course – Snack/ Main Course
Prep Time -10 minutes Cooking time -10 minutes
Author- Tina
HOW TO COOK BENGALI STYLE LOTE MAACHER CHOP
Wash the fish pieces. Cut into cubes. Sprinkle 1 tsp Turmeric powder and 1 tsp salt.
Take a bowl.Add the gram flour and all purpose flour. Put salt and turmeric powder.
Add the ginger paste.
Add water as much needed and prepare the batter.
Dip the fish cubes one by one in the batter. Coat them oil. Put oil in pan. Fry fish pieces. Fry them till the outer surface becomes golden brown in colour.
A popular Bengali style fish Recipe cooked with Pomfret fish. An easy recipe cooked with minimal ingredients. Also I have cooked this fish recipe without onion and garlic. This fish curry , my mother used to cook this fish curry in my school days. Whenever I used to refuse to eat fish, my mother cooks this recipe, because this fish has one single bone , so no issues with that.
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Rating: 5 out of 5.
This curry can be cooked with any ingredients available in your kitchen. Just fry , saute, and it’s ready.
INGREDIENTS
2 Whole Pomfret fishes
1 Tsp Nigella Seeds
2 Tsp Turmeric Powder
Salt to taste
1 Tomato
Mustard oil
HOW TO COOK BENGALI STYLE POMFRET MAACHER JHAL
Wash pomfret fish pieces. Add 1 tsp turmeric powder and salt. Coat fish pieces.
Put mustard oil in pan. Fry the fish pieces and set aside after frying.
Temper the same oil with 1 tsp Nigella Seeds.
Cut the tomato into cubes. Put them in pan.
Add 1 tsp Turmeric Powder and salt to taste. Cook till tomatoes become mushy.
Once tomatoes become mushy add water.
Add fried fish pieces. Cook for few minutes, then transfer to a bowl and serve.
Eggs are very common ingredient in our kitchen. In our house, eggs are cooked every alternative days. There are enormous recipes that can be cooked with egg. From simple egg curry to spicy egg masala, omlette to omlette curry we love each and every preparations/recipe. Also it’s very easy to cook egg. Even a novice chef can cook a tasty recipe of egg without any help.
Since lockdown, we mostly having eggs in our house. My mother is not very fond of egg curry. So this recipe is specially for her on the eve of Mother’sDay. This recipe is easy to cook and it tastes awesome.
NUTRITIONAL VALUE
Eggs are one of the most nutritious food on planet. Eggs contain nutrients like – Vit A, Folate ,Vit B5, phosphorus and selenium. Eggs also contain trace nutrients that are important for health.
TIPS
You can separate yolk and egg white and can mix with potatoes with either of your choice or can use both.
STEP BY STEP COOKING WITH PHOTOS
Peel off the skin of potatoes and boil them after cutting into pieces. Break eggs and put it in the potatoes. Mix them. Add chopped onion and garlic cloves and salt and turmeric powder.Mix everything.
Put refined oil in pan. Make small balls out of the mixture and put it in pan. Fry till the fritters become golden.
Set the fritters aside after frying.
Now chop tomatoes in fine pieces. Put mustard oil in pan. Add the chopped tomatoes. Fry them. As tomato becomes mushy, add water in pan. Add coriander powder, turmeric powder and salt and sugar. Cook till water starts boiling.
Add the fritters in the pan. Cook for few minutes in medium flame. Then take it out on a plate or in a bowl.
RECIPE CARD FOR DIMER BORAR JHOL/EGG FRITTER CURRY
Cuisine – Indian/ Bengali
Course – Main Course
Prep time -15 minutes Cooking time -15 mins. Total time -30 minutes
Author – Tina
INGREDIENTS
Eggs -3
Potato -2
Onion -1(medium size)
Garlic cloves -2
Salt to taste
Refined oil
Turmeric powder -1/3 tsp
YIELDS -12-15 FRITTERS
FOR THE CURRY
Tomato -1 (large)
Coriander powder -1 spoon
Turmeric powder -1/2 tsp
Salt to taste
HOW TO COOK DIMER BORAR JHOL/ EGG FRITTER CURRY
Peel off the skin of potatoes and boil them after cutting into cubes.
Take a plate. Put the boiled potatoes.
Break eggs and put it in the potatoes. Add chopped onion, chopped garlic cloves, salt and turmeric powder. Mix everything.
Now put refined oil in pan. Make small balls out of the mixture and put it in pan. Fry them till the balls become golden. Set them aside after frying.
Now put teaspoon of refined oil in pan. Add the chopped tomato. Toss till the tomato become mushy.
Add coriander powder , salt and turmeric powder.
Add water and cook in medium flame for few minutes.
Add the fried fritters.
Cook for few minutes and transfer to a plate or bowl.
Echor Chingri is a traditional Bengali dish popular all over Bengal. In Bengal, this jackfruit is regarded as “gaachpatha”, interesting,. right!! Because after cooking it tastes like mutton curry, hence the name.
There are vegetarian as well as non vegetarian version of this recipe. Today I have shared the non vegetarian version where I have cooked it with prawns.
Ingredients
Jackfruit or Echor
Cinnamon sticks
Bay leaf
Dry red chilli
Potato cubes
Tomato
Onion
Garlic cloves
Cumin powder
Coriander powder
Turmeric powder pinch
Salt and sugar to taste
Ghee / Mustard oil to cook
COOKING STEPS
Firstly rub oil in your palm. Then cut the jackfruit into cubes. Wash them carefully.
Take a Kadai with water. Put salt and turmeric powder in the same. Now boil it. As water starts boiling, put the jackfruit cubes. Let it boil till the jackfruit becomes soft and tender. Now drain the water out. Also boil the potatoes.
Jackfruit cubes and potatoes are ready.
Take the onion and garlic cloves and tomato. Chop them. Put in a blender.
Blend into a smooth paste.
Now take the prawns. Wash them and cut them into halves. Sprinkle salt and turmeric powder.
Pour mustard oil in a pan. Fry the prawns.
Set them aside after frying
Now temper the same oil with bay leaf, dry red chilli and cinnamon sticks.
Next step is to add the masala paste in the same.
Stir for a while. Then add the jackfruit cubes and potato cubes slowly in the pan.
Toss them till the masala coats the jackfruit cubes and potatoes.
Then add the cumin powder and coriander powder, turmeric powder and salt to taste.
Eggs are versatile ingredient of our kitchen. We have it in our lunch or dinner and even in breakfast. Be it boiled, curry or poach we cherish every preparation. Today’s recipe is Omlette Curry. To skip the regular egg curry, I have cooked curry with the omlette. This recipe is easy to cook. Even a novice cook can easily cook this recipe.
INGREDIENTS
Eggs – 4 Tomato – 1 1/2 Onion -1. Dry red chilli -1. Bay leaf -1 Turmeric powder -1/2 tsp. Salt to taste. Garam masala powder -1 tsp. Oil to cook
HOW TO COOK OMLETTE CURRY (STEP BY STEP WITH PHOTOS)
Take out eggs. Beat them one by one in a bowl. Add salt and turmeric powder. Whisk them.
Fry omlettes. Set them aside after frying.
Chop tomatoes, onion and garlic cloves. Put them in a grinder. Blend into smooth paste.
Put more oil in pan. Add the paste.
Add salt to taste, turmeric powder in the pan.
Saute them till the raw smell goes away.
Add water as much needed. Add the omlettes.
Cook for few more minutes. Add garam masala powder.
Prawn is my favourite fish. I love to eat prawns . And now I enjoy cooking it.
There are numerous ways to cook prawn. One good thing about prawn is that you can easily make it delicious even with minimal ingredients. In this recipe I have tossed prawns in a light tomato onion gravy after frying them.
Prawns sizzling in turmeric powder
INGREDIENTS
Prawns – 250 gm. Onion – 1. Tomato -1 ( chopped). Garlic cloves. Ginger slice. Chilli SPICES. Coriander powder -1 tsp. Turmeric powder -1 tsp. Bay leaf. Dry red chilli. Salt to taste. Mustard oil
COOKING STEPS
Put mustard oil in pan. Put the bay leaf and dry red chilli.
Toss them in the pan. Then remove it.
Now put the prawns in the pan for frying.
Till prawns become golden keep frying.
In the meantime prepare the masala paste for the gravy.
Chop tomato, onion and put in grinder. Also add the garlic cloves and ginger, bay leaf and the dry red chilli alongwith the chilli. Make a smooth paste.
When prawns become golden, add potatoes
Fry them for a bit. Then put the masala paste. Add coriander powder, turmeric powder and salt to taste.
Mix everything and cook for few minutes.
Add water when masala starts giving oil.
Wait till gravy thickenes.
Transfer to a bowl and serve with rice.
CLICK THE LINK BELOW AND TAKE A QUICK LOOK AT HOW I COOKED THIS IN MY KITCHEN.
Hello people!! Another fish recipe is on its way. As a bong Fish is very common in our lunch thali or even in dinner scene. Fish is a must in our auspicious occasion. Be it first rice eating ceremony or baby shower program, fish preparation is must. In my blog I have posted several fish recipes.
Here’s today’s recipe. Ingredients. Fish -4. Onion -1. Tomato -1. Garlic cloves -4. Salt and sugar to taste. Coriander powder -1/2 tsp. Turmeric powder pinch
COOKING STEPS. Sprinkle salt and turmeric powder on fish pieces. Boil mustard oil in pan till it starts giving smoke. Put the fish pieces and fry them. Make a paste of tomato, onion and garlic cloves. As fish pieces get fried, set them aside. Put the paste in the same oil. Add salt, turmeric powder and sugar, coriander powder in the pan. Cook till it becomes golden and the raw smell goes away. Add water as much needed. Put the fried fish pieces. Cook for a while in low flame. Transfer to a bowl and serve with rice.
Sunday lunch is incomplete without some spicy chicken curry. Today I am sharing a delicious chicken recipe cooked using Indian spices.
INGREDIENTS. Chicken -500 gm. Marination. Lemon juice -1 spoon. Salt Turmeric powder pinch. Marinate chicken with these ingredients for 15 minutes.
INGREDIENTS FOR THE GRAVY Cardamom -4-6 sticks. Cumin seeds -1 spoon. Green Chillies -2. Tomato -2. Onion-3 (medium size). Garlic cloves -8-10. Ginger slice.
COOKING STEPS. Dry roast cumin seeds, cardamom and chillies. Blend them into fine powder. Now chop onion, tomato into dice Saute them in dry pan. Blend them together with ginger slice and garlic cloves. Now boil oil in pan. Add the masala paste. Add the masala powder as well. Stir until the masala starts giving oil. Now add the marinated chicken. Cover with a lid and cook in low flame. Add salt to taste. Cook till raw smell of masala goes away. Check in between. When everything gets cooked, transfer to a plate.
Being a Bong , fish is my weakness, on top of it #shrimp is my favorite. You can make me do any work over a bowl of yummy shrimp curry. In my blog I have posted several recipes on shrimp.
A) Kochu diye Chingri. A typical Bengali style dish where shrimps are fried and then cooked with taro root.
COOKING STEPS. 1) First step involves washing of prawns. Prawns need to be washed throughly. Sprinkle turmeric powder on the prawns. Then boil oil in pan and fry prawns in the oil. Add the potato cubes in the same oil.
2)Now prepare a paste of tomato and garlic. As the prawns get fried, add the paste. Add salt to taste. Add the coriander powder.
3) Cook everything till the raw smell goes away. Add water if needed.
Cook in low flame for a while till the water starts boiling. As the gravy gets cooked , it is ready to serve.
B) Niramish Aloor dum. Another awesome bengali recipe straight from our kitchen. It has been cooked without onion and garlic. It is a very tasty delicacy which you can have even on the eve of any pujo.
C) Aloo Posto. If you ever ask a Bong what is his/ her first time, Mark my words, the answer is gonna be ALOO POSTO. It’s our comfort food. It is less spicy but very tasty. Have it one day with biulir dal (a popular dal of Bengal).
F) Bengali style Potato Chicken curry. This blast from the past is the yummiest out of all. It’s a mandatory meal for our Sunday lunch 😋. Have you checked the recipe. Do it then.
