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Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Alu vorta,alu potoler tarkari,narkel vaja,jhinge posto,macher jhol vat eating Mutton Kosha is an iconic Bengali delicacy. It tastes great even with plain rice.

Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Get For Mutton curry:
2. Get 1 kg Mutton medium size bone pieces
3. Get 2 tsp Ginger Garlic Paste
4. Make ready 1 tbsp mustard oil
5. Prepare 2 lemon juice
6. Make ready 1 tsp Kashmiri Red Chilli Powder
7. Prepare 2 tsp Turmeric Powder
8. Take as needed salt
9. Get For Dry Spice Mix :
10. Take 2 tsp Coriander Seeds
11. Make ready 2 tsp Fennel seeds / Saunf
12. Prepare 2 tsp Cumin seeds
13. Take 4-5 black peppercorns
14. Take For Curry :
15. Get 3 Medium Size Onions fine sliced
16. Prepare 5 Medium size Potatoes cut into half
17. Take 2 Big size Tomatoes chopped or pureed
18. Prepare 2 Chopped Green Chilies
19. Make ready 4 tbsp mustard oil
20. Prepare 1 tsp Garam Masala Powder
21. Get to taste salt
22. Prepare 1 tsp Pure Ghee
23. Make ready Whole Spices :
24. Take 2 Bay Leaf
25. Make ready 1 Big Cardamom
26. Take 2 Green Cardamom
27. Make ready 2 Cloves
28. Get 1/2 inch Cinnamon Stick
29. Get 1 tsp Crushed Mace / Javitri
30. Make ready 1/4 nutmeg Crushed
31. Prepare For Rosogolla:
32. Make ready 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. Make ready 1/2 tsp Baking Powder -
37. Make ready For sugar syrup
38. Take 1 cup Sugar -
39. Take 5 cups Water -

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. Which is popular in Kolkata and West Bengal's ( A state.

Steps 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.

Photo about Typical Bengali lunch thali contains basmati rice, dal, alu potol korma, allu bhaja fry, fish korma, kaju kismis chutney, rasogolla. Bengali thali is synonymous with fish and rice. Mutton and goat meat is also a popular choice. This thali usually feature non-veg delicacies that have subtle yet fiery flavours that will keep you hankering for more. The specialities include shukto (sweet-spicy soupy mixture of vegetables), patol bhaja.

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