Kosha Mangsho

Bengali dry Mutton curry

Ingredients:
750 gms of mutton
4 medium size potato cut into half
4 tbs of mustard oil for frying potato
4 onions
For Marinadegarlic 10
ginger-1.5 inch
2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp of salt
4 heaped tbs yogurt
1tsp garam masala
For the tempering
10 black pepper
3 bay leaves
4 greem cardamom
5 cloves (lavang)
0.5 inch cinnamon stick
1 tsp sugar
0.5 cup mustard oil

Preperation:Make a smooth paste of Garlic and Ginger, add little water if required.
Do the same with onions.
Marinate the mutton with Turmeric powder, salt, Coriander powder, Red chilly powder, Yogurt and 1 tbs of mustard oil, garlic-ginger paste and half of the onion paste.
Let it sit there for 2 hrs.

Chicken Nihari

Chicken stew, very tasty and high in colestrol

Ingredients:
Chicken 1.5 kg
Clarified butter 1 cup heaped
Water 8 cups
All purpose flour ½ cup
Wheat flour ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Chili powder 3 tsp heaped
For Nihari Spice:
Cinnamon sticks 6 pieces
Black cardamom 6
Green cardamom 12
Black pepper ½ cup
Fennel seeds ½ cup
Poppy seeds ½ cup
Cloves 2 tbsp
Mace 2 tbsp
Dry ginger powder 2 tbsp
Chili powder 4 tbsp

Preparation:
For Nihari Spice:
Finely grind together cinnamon sticks, cardamoms, green cardamoms, black pepper, fennel seeds, roasted gram, poppy seeds, cloves, mace, dry ginger powder and chili powder
Put in an air tight jar and use as required

Anda Jholo

(Eggs in coconut gravy)

Ingredients:

Eggs (4 nos)
potatoes ( 1 large )
onions (1 large)
tomato (1large)
cumin seeds (1/2 tsp)
coriander seeds(1 1/2 tsp)
fennel seeds ( 1/2 tsp )
ginger-garlic paste (1 1/2 tsp )
red chilli ( 2 nos )
cinnamon ( 1 inch long )
turmeric ( 1/3 tsp)
cloves (2-3 nos )
small cardamon ( 2-3 nos)
bay leaves ( 1 no)
oil ( 4-5 tsp )
freshly grated coconut (3 tbs, optional)
chopped coriander leaves ( 3 tbs )
kashmiri chilli powder ( 1/4 tsp )
salt

Preparation:

Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.
Grind the coconut and coriander separately and keep aside.
Cut the potaoes into long pieces.

Janhi Posta

Ridge gourd cooked with poppy paste

Ingredients:

Ridge gourd ( cut into large chunks, 1 1/2 cups )

potato ( cut into thin slices, 1/3 cup )

onion ( 1 small )

red chillis ( 2 nos )

garlic cloves ( 1-2 nos )

poppy seeds ( 1 tsp )

coriander seeds ( 1/5 tsp )

fennel seeds ( 1/5 tsp )

turmeric ( 1 pinch )

oil ( 2-3 tsp)

cumin seeds ( a pinch )

salt

Preparation:

Grind the poppy seeds without water to crush them.

Add the garlic cloves along with a little water and grind for 5 secs to get into a coarse paste.