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First the update on my pregnancy. I am now at week 26. We came to know that we are going to have a baby girl and we are so happy about it. I have started feeling the baby move inside my belly and it is a superb experience. I have also been following a more planned schedule to better manage my time because believe it or not all those stories are true. Although you do gain back a lot of your energy in the second trimester, you also start becoming clumsy, forgetful and at times just plain irritated. Things keep falling out of my hands and every time I have to bend down to pick up something it is not an easy task anymore. So, once Debarshi leaves for office, it is a very tight schedule for me. I clean, cook, read, work on my blog and go out for interval walks. It may sound hectic but I am loving this. I have planned all my pending tasks so that I can finish them on time before the little one comes and takes all my time and attention. So, without further ado, let me share today’s recipe – Kosha Mangsho. I think I have mentioned this dish several times ever since I started this blog (which is almost 4 years now). If you are wondering why I took all this time to upload the recipe, you may already know the answer. In our home Debarshi is the one who cooks mutton and every time he keeps on improvising the recipe. I finally got the recipe from his mom while she was visiting us and now I am ready to share this lip-smacking dish with you. Kosha (slow cooked) Mangsho (mutton) is an authentic Bengali dish. This is not the typical light curry (Mangshor Jhol) which is usually prepared for Sunday lunch. The gravy is smooth and thick, a little high on the spices and the meat is juicy. This iconic Bengali delicacy goes best with Luchi/ Paratha/ Rice or Pulao. This dish is prepared by slow cooking the mutton with the gravy over low flame for a long time so make sure to plan ahead. Give proper time for marination so that the mutton absorbs all the delicious flavors from the spices. Then cook with patience till the gravy turns rich and dark brown in color. At this time the mutton will be perfectly cooked with a melt-in-the mouth texture and beaming flavors. Make sure to use a good quality non-stick wok or pot. Dutch oven is the best option because it provides even heat for slow cooking. This dish tastes even better the next day so if you have leftovers hurray! As you know Bengali cooking uses quite a few different staple ingredients. One of these is mustard oil. We just love the pungent taste and aroma of this rustic oil. Of course Mustard oil has several health benefits as well. It is made from pressing the seeds of mustard plant to produce a spicy oil. Mustard oil is full of Monounsaturated fatty acids (MUFA) which is very essential for our health. It's good for the heart, lightens skin, helps in hair growth and prevents premature graying of hair. We will be using a combination of mustard oil, canola oil and ghee for this recipe which will create that unique flavor in the dish. This dish may be a little hot and spicy for those who are not very adventurous with their food. However, I think it will be wrong to assume that only Bengalis or Indians eat hot and spicy foods. I have quite a few American friends who enjoy nice bold flavors in their meals. Now goat meat may be a preferable choice of meat for Indians but you can also try this with lamb. Make sure to cook extra if you are having guests over so that you can have some leftover for the next day. This dish does look like a red hot lava with chunks of juicy meat in it. The Garam Masala, chili and mustard oil create a unique heat and kick in it. A bowl of hot Kosha Mangsho with Luchi or Paratha is bound to bring tears of joy for the foodies. If you want to impress someone with a grand meal, it doesn’t get any better than this. In fact, the end result makes laboring in the kitchen for all those extra hours worth it. Then fry some phulko Luchi and dunk it in this goodness and enjoy! The beauty of this recipe is, you can pressure cook/ slow cook according to your preference. Just make sure not to skip the Kosha stage that is, when you are frying the meat for a long time over low heat. It allows not only the spices to cook and release their aroma but also create that dark brown color in the gravy developing the flavors even more. In our home, we plan ahead for these special dishes. So, if we want to have Kosha Mangsho for dinner, Debarshi would start around noon and give it 3-4 hours so that it can properly cook through. The result, finger licking good gravy with spicy, hearty pieces of juicy meat. Try this recipe then post your comments and photos using #lifewithoutalu Ingredients: Mutton (Goat Meat) – 2 pounds, cut and washed Ginger – 1 inch Garlic – 4 big cloves Green Chilies – 2-4 Yogurt – 1 cup Turmeric powder – about 2 teaspoons Salt – to taste (about 1 teaspoon) Coriander powder - 1 teaspoon Red Chili Powder – ½ teaspoon Sugar - 1 teaspoon + ¼ teaspoon Onion – 2 cups, finely sliced Ghee – 6 tablespoons Garam Masala – ½ teaspoon Methi – 1 teaspoon Mustard Oil – 3 tablespoons Bay leaves – 2 Green Cardamom – 3 Star Anise – 2 Black Cardamom – 2 Mace – 2-3 blades Cloves – 4 Red Pepper Pods – 2- 3 Canola Oil – 3 tablespoons Nutmeg – freshly grated (about ¼ teaspoon) Cashew – a handful Marination: Wash the mutton well. Check properly to remove any hair. Drain and pat dry before adding in the marinade. In a skillet or pot, add 2 tablespoons of ghee and fry the sliced onions till they are brown and crispy. Keep it aside. Heat a dry skillet over medium heat. Dry roast the Methi and grind to a fine powder. Make a paste of Ginger, Garlic and Green Chili. Whisk the Yogurt and add the Turmeric, Salt, Coriander Powder, Red Chili Powder, Sugar, Onion (fried above), Garam Masala, Methi Powder and Mustard Oil in it. Whisk to mix. Add the mutton in the marinade and mix. Marinate for 4-5 hours or overnight. Tip: I use my Nutri bullet to grind the Methi and make the paste. Recommended Reading: Handling Raw Meat with Safety Bring the marinated meat to room temperature. In a big pressure cooker/ non-stick pot/ Dutch oven, heat the canola oil and ghee (2 tablespoons) over medium heat. Add all the whole spices (Bay Leafs, Green Cardamom, Star Anise, Black Cardamom, Mace, Cloves and Red Pepper Pods). Add the meat with the marinade in the pot and increase the heat to medium-high. Stir to mix. The marinade will spit, so cover and cook, stirring occasionally. If it starts to stick, lower the heat so that the water of the meat and marinade can help unstick the spices. Cover and continue cooking till the color changes to deep red and the water reduces. Now lower the heat to medium low and continue cooking without covering. Add the Nutmeg. Adjust the Salt and Sugar (¼ teaspoon if required). Add 1 ½ cups of warm water and stir to mix. If you are cooking in a pressure cooker, 2 whistles on medium heat should cook the meat thoroughly. If you are cooking in a Dutch Oven or pot it may take up to 2 hours for the meat to cook thoroughly. Make sure to cover and cook over low heat. In a skillet or pan, heat 2 tablespoons of ghee over medium low heat. Fry the Cashews till they are pink in color. Once the pressure drops, add the cashews, mix and heat over low heat. Tip: If cooking in Dutch Oven, break a small piece of the mutton and eat it. This will help you to know if the mutton has cooked through. Serve hot with Luchi/ Plain Paratha, Lachha Paratha or Pulao and enjoy. Love Goat meat? Try these recipes as well: Goat Dhansak (Mutton with Red Lentils) Mughlai Mutton Stew Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce) Mughlai Kabab Mutton Gravy Mangshor Jhol (Bengali Style Mutton Curry) Achari Mutton Goat Stew with White Wine Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry) Keema Matar (Minced Goat meat/ Beef with dried Peas) Hariyali Ghosht - Herbed Goat Curry Kashmiri Rogan Josh (Slow cooked mutton in red curry)
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I live in a land of nowhere, so I don't have an access to wheat gluten flour. They just don't sell it in my country yet! But that doesn't mean I couldn't make seitan at home. It just takes some time and a lot of washing. You actually have to wash the starch out of the dough ball so you are left with the gluten only. But it is really cheap and tasty and protein rich and totally worth the trouble once in a while! Let's get washing! Basic seitan recipe: 3 cups of wheat flour 1 cup of water Seitan in a cooking sheet: Washed seitan (looks like a brain, huh?) Boiled seitan chunks: Mix the flour with water, work the dough with your hands, forming it into a ball. Wrap the ball into the cooking sheet and leave it to rest for 30 minutes. Unwrap the dough ball and put it in a big bowl. Pour on some cold water, so the dough ball will be completely covered. Start washing the dough ball in cold water. Wash it like you wash your socks in a sink :D Rub it together and work it hard :) You can see the water getting more white, that is the starch you want to get rid of. Wash the ball for a couple of minutes and then drain the water and pour in new water. Wash it again for a couple of minutes and then repeat the procedure for the third time. So almost all of the starch will be gone and you are left with a rubbery wheat gluten as known as seitan. In the end, you can also wash it in a running water for a minute or two. Now you have seitan. I usually cut it into strips or cubes (depends on the meal I want to make), boil them (until they float on top), drain and fry or marinate before cooking. You can make so many dishes with seitan! Here are some of my examples: Seitan skewers: Seitan steaks: Seitan goulash: Seitan stroganoff:
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Heute habe ich ein super einfaches Rezept für Euch, das auf meinem neuen Tik Tok Kanal (zu dem kommt Ihr HIER) ebenso ein großer Renner war wie auf meinem Instagram…
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This recipe is dedicated to the two special men in my life who are called Papa by their children. My maternal grand father and Debarshi. I decided to name this recipe Grandpa’s goat curry because it reminds me of that exact taste. Now when I think back, I am filled with nostalgia and happiness. Me and my sister were lucky to have our grandparents in the same city. We could visit them, hug them, talk with them whenever we wanted. It was a monthly ritual for our grandparents to invite their sons, daughter and grandchildren to their place and spend a whole day with everyone. My grandma (Didubhai) used to cook so many types of dishes and my grandpa (Papa) used to be in charge of mutton. He used to slow cook it for hours‼ Result – juicy, tender, fall off the bones mutton curry. The specialty of that curry was its taste. It was just spicy enough to match the mutton but not so spicy that the kids won't be able to eat/ enjoy it. The curry used to look red and yet it was mild. And the aroma! It can make anyone hungry enough to take seconds. I have been trying to recreate that recipe for many years now and I think I have finally found one which comes very close to that curry. Of course it will still miss one important ingredient – the love of my grandparents. So, let’s add our own love and devotion to the dish and make it our own. Our special Goat Curry. You will be surprised to know that there are no special spices in this curry. All you need is the holy trinity of onion, garlic and ginger. It is unimaginable how much flavor this combination can pack. I have used red onion in the recipe to create that authentic Bengali flavor. And yes, you will also need yogurt. Make your own homemade Garam Masala with my recipe to add more flavor and aroma in the goat curry. I have not used any readymade spice mix (like Meat Masala) in this recipe because as far as I remember my grandparents were old school. So coriander, cumin and whole spices were frequently used in cooking. Also, to make it extra special, add a dollop of ghee right before serving. My grandparents also used to add a little bit of sugar in everything and so I have added that as well. I am so happy that I was able to recreate this recipe on Debarshi’s birthday. He enjoyed it so much! I do hope you will try this recipe and share it with your loved ones. Note: I usually mention the quantities in cups, teaspoons and tablespoons but I used my kitchen scale to measure the ingredients and hence for this recipe I will be mentioning most of the amounts in grams and Kgs. Ingredients: Goat Meat – 1.5 kg For the marinade: Red Onion – 150 grams, chopped in big pieces Garlic – 7-8 grams Greek Yoghurt – 150 grams Salt – to taste (about ½ teaspoon) Turmeric Powder – 1 teaspoon Garam Masala – 3 grams Note: You can always adjust the Salt, it is better to add a little less and adjust it later on. For the Curry: Mustard Oil – 20 grams Cinnamon – 4 centimeter Green Cardamom – 10 Black Cardamom – 1 Cloves – 10 Dried Red Chili – 4 Bay Leaf – 6 Red Onion – 400 grams, sliced (do not chop, sliced onions are important for the texture of the curry) Ginger – 40 grams, paste Garlic – 10 grams, paste Coriander Powder – 3 grams Cumin Powder – 3 grams Greek Yoghurt – 150 grams, whisked Salt – to taste (always taste before adding more) Sugar - 10 grams Ghee - 5 grams Recommended reading: Handling Raw Meat with Safety Tip: Use the Nutri Bullet/ grinder to make the ginger and garlic paste. Do ahead: Wash the mutton pieces very well then put in a colander to allow the extra water to drain away. In a blender/ Nutri Bullet jar add the marinade ingredients (Red Onion, Garlic, Greek Yoghurt, Salt, Turmeric Powder and Garam Masala). Blend to make a smooth paste. Transfer the paste to a big plastic bowl and add the mutton pieces in it. Mix everything together to coat all the mutton pieces very well. Cover and transfer to the fridge to marinate for 8 hours (overnight is best). Directions: Take out the marinated mutton from the fridge and place on the kitchen counter. Heat a large wok over medium high heat and add the Mustard Oil in it. I used my Dutch Oven for this recipe. Once the oil has started to smoke lightly and changed its color to a pale yellow, turn down the heat to medium low and add the whole spices (Dried Red Chili, Bay Leaf, Cinnamon, Green Cardamom, Black Cardamom and Cloves) in it. Increase the heat to medium and add the onions. Fry them for about 15 minutes until they are light brown in color. Add the Ginger and Garlic paste, and fry for another 5 minutes. Keep the flame medium to low, depending on whether your onions are sticking to the wok or not, and stir often. Fry till the Onions develop a nice brown color and look caramelized. Now take a small bowl and mix together the Coriander Powder and Cumin Powder with about ¼ cup of water. Mix the spice paste in the wok and continue frying for about 15 more minutes. When you see the oil getting separated from the Onion spice mixture, add the marinated mutton to the wok. Remember, this oil separation time may differ. You may have to lower the heat to avoid getting stuff sticking at the bottom of the wok. Once you add the mutton, increase the heat to high and mix. If the mutton/ onion starts sticking to the wok, lower the heat. Fry for about 15-20 minutes. Add the Yogurt with the Sugar in the mutton. Taste to adjust Salt (do not add a lot, you can always add more later on). Mix everything and keep frying for 10-15 more minutes. Boil 1-2 cups of water and add it in the wok. Remember you can choose the consistency of the mutton curry so add water accordingly. The beauty of Dutch oven is the even heat distribution. Stir to make sure nothing is stuck at the bottom then cover and let it cook. Decrease the heat to low. Let it cook for 15 minutes then stir, if anything is stuck at the bottom lightly scrape it off, cover and continue cooking. I did this step for about 1.5-2 hours till the mutton was fully cooked. Taste a piece to check if the mutton is fully cooked, you should be able to tear it apart with two fingers. Turn off the heat and add the Ghee. Stir to mix. Serve hot with Pulao, white rice, roti or naan and enjoy! Love Goat Meat? Try these dishes as well: Goat Dhansak (Mutton with Red Lentils) Goat Stew with White Wine Mughlai Mutton Stew Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce) Mutton Gravy Kosha Mangsho (Bengali dish: Slow cooked aromatic Mutton gravy) Mangshor Jhol (Bengali Style Mutton Curry) Mughlai Kabab Achari Mutton Awadhi Mutton Biryani Keema Matar (Minced Goat meat/ Beef with dried Peas) Hariyali Ghosht - Herbed Goat Curry Kashmiri Rogan Josh (Slow cooked mutton in red curry)
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Ένα πεντανόστιμο, υπέροχο νηστίσιμο τσουρέκι, χωρίς ζωικά παράγωγα , αλλά με όλη την γεύση του παραδοσιακού τσουρεκιού. Δοκιμάστε το!
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