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Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney is something which I have loved my whole life. They are fine and they look fantastic.

Bengali Mutton Curry—পাঁঠার মাংসের ঝোল—Spice Bangla+Bong Eats Collab—Bakri Eid Special Mutton Recipe. Mutton Kosha is an iconic Bengali delicacy. The word "kosha" is similar in meaning to "bhuna" which means to slowly cook a gravy over low flame for It tastes great even with plain rice. pulses is dal pointed gourd and poppy curry (torkari) recipe is potolposto Fish curry with spicy gravy accompanying Indian dish (thali) that I took with it some of those are vegetarians (Niramish) and few of them for non vegetarians (Amish), those are most traditional and popular special favorite food for us This is the authentic way of cooking the mutton curry.

To begin with this recipe, we must prepare a few ingredients. You can cook bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney using 39 ingredients and 20 steps. Here is how you can achieve it.

The ingredients needed to make Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney:

1. Prepare For Mutton curry:
2. Take 1 kg Mutton medium size bone pieces
3. Take 2 tsp Ginger Garlic Paste
4. Take 1 tbsp mustard oil
5. Prepare 2 lemon juice
6. Get 1 tsp Kashmiri Red Chilli Powder
7. Take 2 tsp Turmeric Powder
8. Get as needed salt
9. Take For Dry Spice Mix :
10. Take 2 tsp Coriander Seeds
11. Make ready 2 tsp Fennel seeds / Saunf
12. Make ready 2 tsp Cumin seeds
13. Take 4-5 black peppercorns
14. Take For Curry :
15. Take 3 Medium Size Onions fine sliced
16. Prepare 5 Medium size Potatoes cut into half
17. Make ready 2 Big size Tomatoes chopped or pureed
18. Take 2 Chopped Green Chilies
19. Get 4 tbsp mustard oil
20. Prepare 1 tsp Garam Masala Powder
21. Take to taste salt
22. Make ready 1 tsp Pure Ghee
23. Make ready Whole Spices :
24. Take 2 Bay Leaf
25. Take 1 Big Cardamom
26. Get 2 Green Cardamom
27. Get 2 Cloves
28. Make ready 1/2 inch Cinnamon Stick
29. Prepare 1 tsp Crushed Mace / Javitri
30. Prepare 1/4 nutmeg Crushed
31. Get For Rosogolla:
32. Get For making 1 cup channa/Panner
33. Prepare 1 1/2 ltr Full cream milk -
34. Take 3 tablespoon Lemon juice/white vinegar -
35. Take 1 teaspoon All Purpose Flour -
36. Take 1/2 tsp Baking Powder -
37. Prepare For sugar syrup
38. Make ready 1 cup Sugar -
39. Get 5 cups Water -

Prawns cooked with Cashew nut and Coconut gravy. Cube Potato cooked with Poppy seeds paste & black mustard curry. Vegetable Curry Vegetable Recipes Jackfruit Curry Jack Fruit Curry Recipes Chana Masala Onion Chal Enchor AKA unripe jack fruit with gobindo bhog rice curry. I am collecting the recipe from Rasogolla is Typically and classical Sweet.

Instructions to make Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney:

1. Mutton curry:In a large mixing bowl marinate the Mutton with ginger garlic paste, yogurt, turmeric powder, mustard oil, red chilli powder, salt for minimum 2 hours or overnight in the refrigerator.
2. Meanwhile switch on the multipot and heat the steel pot in saute mode. Dry roast fennel seeds, black peppercorn, coriander and cumin seeds and grind them to a fine powder and keep aside.
3. Add mustard oil in anothet pot and fry potato halves until golden and collect in a bowl aside.
4. In the remaining oil, put the whole spices and let them sizzle for couple of minutes.
5. Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in colour.
6. Add the sliced onions and sauté until golden.
7. Add the tomato puree, green chilli, turmeric powder, red chilli powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides.
8. Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces.
9. Now add the fried potatoes and water as per required consistency. Close the lid of the multipot and seal the pressure vent and pressure cook for 15-20 mins
10. Let the pressure release automatically. Carefully open the lid and add a spoon of ghee and garam masala powder. Combine all together with a ladle.serve hot,mutton ready
11. Rosogolla:For making channa: - In a wide pan boil milk and when milk comes to boil switch off the flame.
12. Comes to boil switch off the flame. - Now slowly add lemon juice or vinegar to the milk and keep stir occasionally.
13. Place piece of muslin or cotton cloth over the strainer and keep stained over a pot.Pour milk over the cloth, now add cold water and wash the Chana properly to remove sourness of lemon juice and lightly squeeze out water from the chanaand hang in for 1 hour.
14. Take Chanaon a flat plate and start rubbing it for 10 mins till it becomes soft. Also add 1 teaspoon cornstarch.
15. Divide the chanainto 10 equals parts and roll each part into a ball. Taking care to see that the there are no cracks on the plate.
16. For the Sugar Syrup: - Add 1 cup of sugar and 5 cups water in a pan and boil till the sugar dissolves. When the syrup comes to boil add 1/2 teaspoon milk for cleaning dust in the sugar.Clear it using a spoon.
17. Add all chanaballs one by one carefully in the syrup and cover it. Cook in the high flame for 15 mins and medium flame for 5 mins.
18. Turn off heat and keep aside for another 5 mins. If you find your Rashogulla being flat, then try to increase sugar water.
19. Transfer the Rashogullas into a pot and refrigerate to be chilled.

The flavours of a blissful Bengali thali stay with you long after the meal is over. A veritable feast for the fish lover, the Bengali thali includes signature delicacies From Begun Bhaja, Patol Bhaja, Shukto (a bittersweet medley of vegetables), Shaak and Alu Bhaaja to Cholaar Dal. The Bengali Mutton Curry made with Goat meat is synonymous with Sundays and daytime naps. Made with potatoes and spiced with garam masala, this So Sunday lunch was almost always bengali mutton curry and rice. I wasn't very fond of goat meat then but loved the gravy and the potatoes in it.

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