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A feeling of biggest joy crops up when the traditional authentic spicy Bengali cuisine “Kosha Mangsho” takes the dominant place in the lunch menu on a lazy Sunday afternoon during a perfect family lunch time. Licking fingers to the smooth aromatic gravy of Kosha Mangsho gives a delightful pleasure. Get how to make kosha mangsho recipe tips on Anybody Can Cook streaming only on addatimes.com
INGREDIENTS & METHOD: 500 gms mutton | Mustard oil | Onion sliced or julienned (500 gm)
For the marinade: Ginger 2 tbsp | Garlic 2 tbsp | Plain yogurt 1 cup | Black pepper powder (1 tspn) | Garam Masala Powder (1.5 tspn) | Cumin powder – 1.5 tsp | Coriander powder- 1.5 tsp | Turmeric Powder (1 tspn) | Red Chili Powder (1 tspn) | Salt to taste | Whole spices to temper in oil | Whole dry red chilies (2-4 pcs) | Cinnamon (1 inch stick) | Cloves (5-6 pcs) | Sugar (2 tspn)
Marinade the meat in the ingredients mentioned. Chill in the fridge for 6 hours minimum, overnight being the best option. In a pressure cooker, add mustard oil and the ingredients for tempering. When they crackle, add the sugar and caramelize. Add the onions and fry till brown. Add the marinated meat. Keep frying till the oil separates. Add water and pressure cook for 20 minutes. (Simmer after the first whistle goes). Garnish with coriander leaves and serve with plain steamed rice.
THE CHEF, Rituparna Mukherjee is a high school English Teacher in a reputed International school in Kolkata. Cooking is the hobby she has inculcated over the years and she enjoys concocting simple recipes that don’t take too much time to rustle up.
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