How to Tips Tasty Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney

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How to Tips Tasty Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney Delicious, fresh and tasty.

Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney. Sabji Sukto is a very popular Bengali delicacy. It is not only delicious but also. Aaloo potol posto is a vegetable recipe from the state of West Bengal.

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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 achieve that.

Ingredients of Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney

You need of For Mutton curry:.
You need 1 kg of Mutton medium size bone pieces.
You need 2 tsp of Ginger Garlic Paste.
Prepare 1 tbsp of mustard oil.
It’s 2 of lemon juice.
You need 1 tsp of Kashmiri Red Chilli Powder.
Prepare 2 tsp of Turmeric Powder.
Prepare as needed of salt.
Prepare of For Dry Spice Mix :.
You need 2 tsp of Coriander Seeds.
It’s 2 tsp of Fennel seeds / Saunf.
It’s 2 tsp of Cumin seeds.
It’s 4-5 of black peppercorns.
Prepare of For Curry :.
It’s 3 of Medium Size Onions fine sliced.
You need 5 of Medium size Potatoes cut into half.
Prepare 2 of Big size Tomatoes chopped or pureed.
You need 2 of Chopped Green Chilies.
Prepare 4 tbsp of mustard oil.
It’s 1 tsp of Garam Masala Powder.
You need to taste of salt.
It’s 1 tsp of Pure Ghee.
Prepare of Whole Spices :.
It’s 2 of Bay Leaf.
It’s 1 of Big Cardamom.
Prepare 2 of Green Cardamom.
You need 2 of Cloves.
Prepare 1/2 inch of Cinnamon Stick.
Prepare 1 tsp of Crushed Mace / Javitri.
Prepare 1/4 of nutmeg Crushed.
Prepare of For Rosogolla:.
Prepare of For making 1 cup channa/Panner.
You need 1 1/2 ltr of Full cream milk -.
You need 3 tablespoon of Lemon juice/white vinegar -.
Prepare 1 teaspoon of All Purpose Flour -.
You need 1/2 tsp of Baking Powder -.
Prepare of For sugar syrup.
You need 1 cup of Sugar -.
You need 5 cups of Water -.

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When you are arranging a wedding party with a small budget but would like to entertain the guests with delicious food items then you may try the following.

Bengali cuisine is a culinary style originating in Bengal region in the eastern part of the Indian subcontinent, which is divided between Bangladesh and the Indian states of West Bengal, Tripura and Assam's Barak Valley.

Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney step by step

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..
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..
Add mustard oil in anothet pot and fry potato halves until golden and collect in a bowl aside..
In the remaining oil, put the whole spices and let them sizzle for couple of minutes..
Now add the ginger and garlic pastes and sauté till their raw smell goes off and the paste is light brown in colour..
Add the sliced onions and sauté until golden..
Add the tomato puree, green chilli, turmeric powder, red chilli powder, fennel, coriander, cumin, black peppercorn powder and fry till oil leaves the sides..
Add the mutton pieces until it release juices and you can see a thin layer of oil on top of the pieces..
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.
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.
Rosogolla:For making channa: In a wide pan boil milk and when milk comes to boil switch off the flame..
Comes to boil switch off the flame. Now slowly add lemon juice or vinegar to the milk and keep stir occasionally..
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..
Take Chanaon a flat plate and start rubbing it for 10 mins till it becomes soft. Also add 1 teaspoon cornstarch..
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..
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..
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..
Turn off heat and keep aside for another 5 mins. If you find your Rashogulla being flat, then try to increase sugar water..
Transfer the Rashogullas into a pot and refrigerate to be chilled..
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