Sunday, April 21, 2013

Kosha Mangsho (Popular Bengali Mutton Fry Dish) بنگالی بھنا گوشت

Kosha Mangsho is a very delicious Mutton dish of Bengal বাঙ্গালা . Bangladesh (East Bengal) and West Bengal of India. It is served on weddings and ceremonies.  I dedicate my this recipe to the Bengali speaking community of Karachi.


Kosha Mangsho

Ingredients:
  • Mutton 1/2 kg
  • Mustard Oil (সরিষা তেল)  1 cup
  • Onion chopped 2-3
  • Tomatoes  chopped 2
  • Potatoes  halved  3-4
  • Yoghurt   1/2 cup
  • Ginger paste  1 teaspoon
  • Garlic paste 1 teaspoon

Powder Spices:
  • Salt to taste
  • Red Chillies powder 1 teaspoon
  • Turmeric powder   1/2 teaspoon
  • Coriander powder 1 teaspoon
  • Cumin powder 1 teaspoon
  • Garam Masala 1/2 teaspoon

Whole Spices:
  • Cloves whole 5-6
  • Black pepper whole 10-12
  • Cinnamon sticks 2
  • Cardamom green  4
  • Bay leaves  2
  • Red Chillies whole  3

Procedure:

  • Add powder spices, 1/2 quantities of ginger garlic pastes to the yoghurt and make a paste, then coat on mutton and leaves in a cool place to marinate for 2 hours.
  • Fry potatoes in oil till golden, keep aside.
  • Now fry onion in oil till golden brown.
  • Add remaining ginger garlic paste and fry for 2 minutes.
  • Add tomatoes and fry for another 5 minutes.
  • At this stage add marinated mutton and whole spices and fry for 5 more minutes  then lower the flame and cook on simmering heat till mutton is tender (45-60 minute). Lid should be on during simmering.
  • Evaporate water on high flame till oil separates out.
  • Delicious Kosha Mangsho is ready.
  • Serve with luchi/boiled rice and salad.


Sunday, April 14, 2013

Satay (Indonesian National Dish) / Sate چکن ساتے

Satay is a National dish of Indonesia, also popular in Thailand, Malaysia, Singapore and Brunei. It is a  street snack in these countries like Tikka boti in India and Pakistan. It is very tasty , tangy and mouth watering dish.

Satay / Sate

Ingredients:
  • Chicken breast fillet  1/2 kg
  • Ginger paste 1 teaspoon
  • Ginger paste 1 teaspoon
  • Lemon juice 2 teaspoon
  • Soy sauce  1 tablespoon
  • Coconut Milk/ Peanut butter 1-2 tablespoon 
  • Sesame oil 1 tablespoon
  • Sugar 1-2 teaspoon
Spices:
  • Red Chilli powder  1/2 teaspoon
  • Salt to taste
  • Turmeric 1/4 teaspoon
  • Black pepper  1/4 teaspoon
  • Cumin powder 1/2 teaspoon
  • Coriander powder 1/2 teaspoon
  • Curry powder 1/2 to 1 teaspoon
  • Dry Roasted chopped peanuts for decoration
Salad:

  • Cucumber sliced for serving
  • Tomatoes sliced for serving
  • Onion slices for serving
  • Wooden skewers,  pre-soaked   as required
Procedure:
  • Mix together all spices ,ginger garlic pastes, lemon juice, coconut milk/peanut butter, oil and sugar and make a paste.
  • Apply this paste on Chicken breast fillets, and keep in a cool place for 1-2 hour for marination.
  • Sew marinated Chicken fillets on pre-soaked wooden skewers.
  • Grill over a charcoal fire or gas griller till tender.
  • Delicious Satay is ready.
  • Serve with cucumber, tomatoes and onion.




Saturday, April 6, 2013

Rishta / Rista Kashmiri Dish رشتہ کشمیری ڈش

Rishta /Rista is a red coloured Kashmiri Kofta Curry made with lamb/mutton. It is a very delicious and tasty dish from authentic Kashmiri cuisine.


Rishta / Rista

Ingredients:
  • Mutton boneless 1 kg
  • Oil   1 cup
  • Onion chopped 3
  • Tomatoes chopped (optional) 3
  • Ginger paste 2 teaspoon
  • Garlic paste 2 teaspoon
  • Fresh mint leaves chopped 2 tablespoon
  • Besan, dry roasted, 1 tablespoon

Spices:
  • Salt to taste
  • Kashmiri red chillies powder 1-2  teaspoon
  • Cumin seed powder 1 teaspoon
  • Coriander powder 1 teaspoon
  • Fennel seed powder 2 teaspoon
  • Garam Masala 1 teaspoon
  • Hing (asafoetida0 1 pinch
  • Saffron few threads
  • Moaval (Cockcomb flowers/Celosia flower), for red colouring,  1-2 teaspoon
  •        Moaval is not available in other cities, use red food colour instead if necessary.
Procedure:
  • Mix all spices together to make a spice mixture, divide in two portions, one to be use for kofta and one for curry.
  • Take mutton in a bowl, add one portion of spices, 1/2 quantity of ginger and garlic pastes , and besan. Mix well, then process in an electric food processor (chopper) to a smooth texture.
  • Knead well and make 2 inch size meat ball (kofta). Keep aside.

  • Now fry onion in oil till light golden, remove on a paper towel. Grind the fried onion and keep aside.
  • Now in the same oil add remaining ginger, garlic , 1/2 portion of spices,  fry for 2 minutes, then add tomatoes fry for few more minutes and then add  grinded onion and fry for 1-3 more minutes.
  • Now slowly introduce prepared koftas and cook for 5-10 minutes on low heat.
  • Then add 1-2 cup water and cook till koftas are fully cooked (30-45 minutes).
  • Delicious Rishta are ready to serve.