Kosha Mangsho( Mutton Dish Bengali Style)

Kosha Mangsho is one among the first few dishes which my Mother In-law  taught me when i got married . We had a love marriage I being from a traditional Sindhi family with the culture custom's and way of life of a tradional bengali family being so alian to me as a civilization from some distant planet. But my Mother
In-law showed immense patience and lot of understanding and lovingly guided me through the intricacies so that Seven Years down the lane everyone thinks that I am a born Bengali.I too love Kosha Mangsho ( Mutton Curry ) with Luchi ( Puri) or with parantha . And so I though this to be a fit recipe with all those people who love good food but don't want to sweated out in the kitchen for long hours. This also come in handy when few of your close friends drop in without prior notice.So here it goes......

Ingredients : Serving 3 to 4 Person

Mutton ( Red Meat ) : 750 gm
Turmeric Powder:1 tsp
Red Chili Powder:1 tsp
Coriander Powder:1 tsp
Cumin Powder:1 tsp
Medium Onion:2 ( Finely Chopped)
Green Chilies : 3 ( 1 Chopped and 2 Slited)
Ginger : Grated 1 tsp
Garlic Cloves: 4 (2 Chopped and 2 Grated)
Tomatoes : 2 Diced
Mustard Oil : 3 tbs
Potatoes : 2 Cubed
Hot water : : 2 Cup
Garam Masala : 2 tsp
Salt : to taste
Curd : 1 tbs
lemon Juice : 2 tsp
Whole Garam Masala,s: ( 2 black Cardamoms,4 Green Cardamoms, 4 Cloves, 1 Cinnamon Stick,2 Bay Leaves)
Sugar: 1 tsp

How to Cook:

First Marinade the Mutton Pieces

Put the Mutton Pieces in the Bowl with little bit Salt,1/2 tsp each masala ( Turmeric Powder,Red Chili Powder,Coriander Powder,Cumin Powder) Ginger and Garlic Paste, Curd , Lemon Juice and Sugar .
Mix all the ingredients with the mutton pieces and keep it in the Refrigerator for at least two hours.
Now Heat Oil in a thick bottom pan and add whole Garam Masala i.e (2 black Cardamoms,4 Green Cardamoms, 4 Cloves, 1 Cinnamon Stick,2 Bay Leaves) allow them crackle.Now add chopped onions garlic and ginger and stir them till the oil leaves the sides of the pan and the onion becomes golden in color . Now add tomatoes and chopped green chilies stir it further. Next goes the Turmeric Powder,Red Chili Powder,Coriander Powder,Cumin Powder each half tsp next add the potatoes which have been pealed and diced into cubes.Last of all add Mutton pieces along with marinade give it a good stir and cover it for 15 to 20 minutes or till the mutton pieces get tender. Now  add hot water and stir . Now cook cover for 1/2 an hour and stir occasionally .
Check if the Mutton pieces are well cooked then add Garam Masala Powder and cook until the oil floats up on the top.
Dry the access liquid so that little curry remains.This much gravy is necessary for having with Luchis or Paranthas.

Now the Dish is ready to be served .Garnish it with green coriander leaves and slit green chilies.

Now be ready to bask in the compliments which the happy guest will flood with.

Serving Suggestions : Best Serve with Paranthas or with Puri.

Ande ki bhujiya ( Scrambled Eggs)

Scrambled eggs is the most easiest dish I have ever found. Whenever I am in hurry or there is no vegetable available in the house I usually make this one. Because my husband is very fond of this .
Today I am sharing this recipe with you, hope you all will also will find this as easy as I find .

Eggs : 2
Green Chili : 1 ( Slited)
Red Whole Chili : 1
Garlic Cloves : 1 Chopped
Onion : 1 Chopped
Tomato : 1 Chopped
Ginger: Chopped 1/2 tsp
Curry Leaves : Few
Paach Foron : Made of ( Fennel Seeds, Onion Seeds,Fenugreek Seeds,Mustard Seeds & Cumin Seeds).
Salt : to taste
Turmeric Powder: 1/2 tsp
Cumin Powder :1/2 tsp
Coriander Powder:1/2 tsp
Red Chili Powder: A pinch
Oil : 2 tsp

How to cook:
Heat the oil in a Pan , add Paanch Foron, Red whole chili and allow them to crackle, after that add onion and stir till the onion gets golden in color , add chopped ginger, Garlic, Slited Green Chili & Chopped Tomatoes.Then add the masala,s ( Turmeric powder, coriander powder,Cumin powder,Salt and Red Chili Powder) after that stir all the ingredients well and now add eggs into it. stir continuously so that egg should not stick the bottom of the pan.
and now your scrambled eggs are ready to serve. Garnish with Cilantro.