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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 a very long time leading to a rich, brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, or India for that matter, mutton is commonly used to refer to a goat's meat. Mutton kosha (kosha mangsho) is served with Paratha or with Polao. It tastes great even with plain rice. One of the most famous shops selling this style of mutton kosha is Golbari in Shyambazar, Calcutta. While we are not certain that our version of mutton kosha is exactly the same as the Golbari's, but this certainly tastes very good. View the FULL RECIPE at https://bongeats.com/recipe/mutton-kosha/ ______________________________________________ RELATED VIDEOS Bengali shahi garam masala: https://youtu.be/9O6cw2jE4Jw Patha'r mangsher jhol: https://www.youtube.com/watch?v=fHAyfU3VFiU OUR KITCHEN TOOLS (affiliate links; we earn a small commission): https://bongeats.com/kit MUSIC "Chowringhee" by Bemanan GET THE ALBUM "Quorma-Kaliya-Polao" at https://kit.com/bongeats/music-album-quorma-kaliya-polao FIND US on Facebook, Instagram, Twitter, and Google Plus @bongeats
Learn how to make prawn pickle, easy and delectable dish by Chef Varun Inamdar Goan delicacy is one of the best delicacy's among the other Indian delicacies. So The Bombay Chef Varun Inamdar brings to your kitchen yummy & delicious Prawn Pickle only on Get Curried. Ingredients 250 gms prawns (medium) 30 no red chillies 1 tbsp jeera/ cumin 100 grams garlic cloves 3 tbsp oil 100 ml white vinegar salt Method - In bowl add red chillies, garlic, cumin, white vinegar, salt and give it a light stir. – Keep it aside for 15-20 minutes. - Run the mixture into the grinder and grind it into a smooth paste. - In a pan heat the oil and once it is medium hot add the pickle masala and mix it lightly - Add the prawns to the mixture and keep stirring. Check for salt and add according to your taste. - When the pickle comes down to the room temperature. Store it into a glass jar Share this video on Facebook - https://goo.gl/PKCxFy Tweet about it - https://goo.gl/Fu5Gny Host : Varun Inamdar Director: Vaibhav Dhandha Camera: Kawaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule Editing: Dinesh Shetty Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya Copyrights: Rajshri Entertainment Private Limited Subscribe and Get regular Updates: http://www.youtube.com/user/getcurrie... https://www.facebook.com/GetCurried https://plus.google.com/+getcurried https://twitter.com/Get_Curried https://instagram.com/getcurried
Home-made Daab Chingri | Prawns Cooked in Tender Coconut | Bengali Dab Chingri | Shrimp recipe | ingredients: 10 prawns /Chingri / shrimp (marrinate little salt and turmeric powder) 2 tender coconuts 1 cup coconut water 1 cup coconut milk 1 large onion paste 1 large tomato paste 1 tsp Ginger paste 1 tsp garlic paste 1/2 tsp green chilli paste (according to your choice) some slitted green chillies salt to taste 1/4 tsp sugar (optional) 1/4 tsp turmeric powder 1/2 tsp kasmiri red chilli powder 1 tsp garam masala powder 3 tbsp mustard oil 2 tbsp mustard paste for tempering: 4 cardamoms 2 cinnamon sticks 5-6 cloves 2 bay leaves 1 dried red chilli slitted -~-~~-~~~-~~-~- Please watch: "Chingri Macher Muitha | Prawn Kofta Curry |Shrimp Kofta Curry | Fish Kofta ||Chingri / Prawns recipe" https://www.youtube.com/watch?v=3F_8YN62szc -~-~~-~~~-~~-~- #daabchingri #fishrecipe #bengalifish
Please watch: "Spicy Honey Veggies by Soumali" https://www.youtube.com/watch?v=KX5XhSDDxRs -~-~~-~~~-~~-~- Typical Bengali Fish Curry with Sorse(Mustard)
Not your regular Shorshe Chingri. This is a mind blowing twist to the classic Bengali prawns in mustard gravy. You must try this recipe!
Here are two really important cooking tips.
**Note** If you have enough time then soak the mustard seeds in water for about 2 hours to make a fine paste. If you are always pressed for time as I am, the above mentioned method will just work fine.
**Note** Use a spoon to add the mustard paste to the prawns. Do not even think about using your hands for this as this paste has 3 green chillies. Trust me, I learned it the hard way.
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