Recipe: Delicious Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney

Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney. Alu posto is a classic Bengali dish. Sparing in its use of spices, this preparation relies on the flavours of potatoes, green chillies and nigella seeds for. Photo about Typical Bengali lunch thali contains basmati rice, dal, alu potol korma, allu bhaja fry, fish korma, kaju kismis chutney, rasogolla.

Rasogolla is Typically and classical Sweet. Which is popular in Kolkata and West Bengal's Bengali Style Chuno Macher Chorchori / Bengali Style Small Fish Curry With Vegatables. Alu posto—with tips and tricks to perfecting this classic Bengali potato and poppy seed dish. 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 it.

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

1. You need of For Mutton curry:.
2. It's 1 kg of Mutton medium size bone pieces.
3. It's 2 tsp of Ginger Garlic Paste.
4. Prepare 1 tbsp of mustard oil.
5. You need 2 of lemon juice.
6. Prepare 1 tsp of Kashmiri Red Chilli Powder.
7. You need 2 tsp of Turmeric Powder.
8. Prepare as needed of salt.
9. Prepare of For Dry Spice Mix :.
10. Prepare 2 tsp of Coriander Seeds.
11. Prepare 2 tsp of Fennel seeds / Saunf.
12. You need 2 tsp of Cumin seeds.
13. You need 4-5 of black peppercorns.
14. It's of For Curry :.
15. Prepare 3 of Medium Size Onions fine sliced.
16. It's 5 of Medium size Potatoes cut into half.
17. You need 2 of Big size Tomatoes chopped or pureed.
18. You need 2 of Chopped Green Chilies.
19. It's 4 tbsp of mustard oil.
20. It's 1 tsp of Garam Masala Powder.
21. Prepare to taste of salt.
22. It's 1 tsp of Pure Ghee.
23. Prepare of Whole Spices :.
24. You need 2 of Bay Leaf.
25. Prepare 1 of Big Cardamom.
26. You need 2 of Green Cardamom.
27. Prepare 2 of Cloves.
28. Prepare 1/2 inch of Cinnamon Stick.
29. You need 1 tsp of Crushed Mace / Javitri.
30. You need 1/4 of nutmeg Crushed.
31. Prepare of For Rosogolla:.
32. You need of For making 1 cup channa/Panner.
33. You need 1 1/2 ltr of Full cream milk -.
34. It's 3 tablespoon of Lemon juice/white vinegar -.
35. It's 1 teaspoon of All Purpose Flour -.
36. You need 1/2 tsp of Baking Powder -.
37. You need of For sugar syrup.
38. Prepare 1 cup of Sugar -.
39. Prepare 5 cups of Water -.

Although alu posto is cooked without onion or garlic, in our family we sometimes add a little fried If you fried the onions earlier, add those now too, and give a final stir, before serving with hot rice and. 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.

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

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..
20. .

The specialities include shukto (sweet-spicy soupy mixture of vegetables), patol bhaja. A traditional Assamese Thali presents a burst of fresh and unusual herby flavours. Rice is accompanied by the popular masor tenga (fish in a sour gravy) and khar, a vegetable preparation made using dried banana skin and a meat dish, usually either a chicken curry or duck curry with ash-gourd. Luchi, Daab Chingri, Kosha Mangsho, Mutton Thali, Chingri Malaikari, Mutton Kosha, Gulab A name that needs no introduction, probably most hyped Authentic Bengali cuisine in Kolkata. Dal Aloo Dum Alu Sim Curry Alu Beans Bhaja Veg Kofta Curry Tomato Chutney Rasogolla.