Kosha Mangsho Recipe | HungryForever

Kosha Mangsho is a spicy and delicious Mutton curry from Bengal. It is one of the most popular recipes in Bengali cuisine and is known for its great flavour and taste. 

INGREDIENTS

• 250 grams Mutton cut into pieces
• 2 tablespoons mustard oil
• 1 Cardamom (Pods /Seeds)
• 1 cinnamon stick
• 2 Cloves
• 1/2 teaspoon Cumin seeds
• 1 onion finely chopped
• 2 teaspoons ginger garlic paste
• Salt to taste
• 1/2 teaspoon Turmeric powder
• 1/2 cup Yogurt (Curd)
• Coriander leaves (Dhania) Few sprigs, chopped

1. INSTRUCTIONS
2. To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.
3. Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.
4. Next add ginger garlic paste and sauté till the raw smell goes.
5. Add red chilli powder, salt and turmeric powder and mix well.
6. Add the mutton pieces and stir well with the masalas. Next add the curd and gently mix.
7. Now add 1 cup water and close the lid. Pressure cook for 10 minutes or 4 whistles.
8. Check whether the mutton is cooked and soft. Pressure cook for some more time if not.
9. Remove the lid of the cooker and cook the gravy in a low flame while stirring for about 5 minutes till most of the water has evaporated and you get a nice thick gravy.
10. Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.
11. Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.

Recipe Link : https://www.hungryforever.com/recipe/kosha-mangsho-recipe/

Mysore Pak Recipe in Tamil | HungryForever

Mysore pak is a rich Indian sweet dish made from gram flour, sugar and ghee and prepared especially during Diwali. This recipe was very soft, tasty and melted in our mouth. 

INGREDIENTS

• 5௦ கிராம் கடலை மாவு
• பேக்கிங் சோடா ஒரு சிட்டிகை
• 1௦௦ கிராம் சர்க்கரை
• 35 கிராம் தண்ணீர்
• 5௦ கிராம் நெய்

INSTRUCTIONS

1. ஒரு பாத்திரத்தில் கடலை மாவு, சர்க்கரை, தண்ணீர் ஆகியவற்றை சேர்த்து நன்றாக பிசைந்து கொள்ளவும்.
2. அந்த கலவையை கடாயில் ஊற்றி சிறுதீயில் வைத்து சமைக்கவும்.
3. இன்னொரு பாத்திரத்தில் நெய் ஊற்றி மீதமாக சூடானதும் கடலை மாவு கலவையை சேர்த்து கைவிடாமல் கிளறவும்.
4. பிறகு, சோடா மாவு சேர்த்து கிளறவும்.
5. நன்றாக மாவை வேகவிட வேண்டும். பின்பு, ஒரு ட்ரேயில் நெய் தடவி, கடலை மாவு கலவையை ஊற்றி சமபடுத்தி துண்டுகள் போடவும்.
6. சுவையான மைசூர் பாக்கு தயார்.

Recipe Link : https://www.hungryforever.com/recipe/easy-mysore-pak-recipe/

Dindigul Thalappakatti Biriyani Recipe | HungryForever

Dindigul Thalappakatti Mutton Biriyani has a world famous taste. This biryani is made from seeraga samba rice instead of using basmati rice. 

INGREDIENTS

For Biryani Masala

• 1 Star Anise
• 1 mace
• 1 inch cinnamon stick
• 4 cardamom pods
• 4 Cloves
• 1 tsp Cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp Pepper Corns
• 2 tsp coriander seeds

For Mutton Biryani

• 2 tbsp Ghee / Clarified
• 2 tbsp Butter Oil
• 2 bay leaves
• 1 inch cinnamon
• 200 g onion
• 2 tbsp ginger garlic paste
• 3 Green chilies
• 1/2 tsp Turmeric powder
• 1-2 Tbsp red chili powder
• 150 g tomato
• 1/2 cup Yogurt (Curd)
• coriander and Mint leaves Handfull
• 500 g Mutton (lamb)
• 750 g Seeraga Samba Rice
• Water as required
• salt to taste

INSTRUCTIONS

1. To make biryani masala grind cinnamon,star anise, mace, cloves, cardamom, fennel seeds, cumin seeds, pepper corns, coriander seeds into a fine powder.You can also dry roast the ingredients and then grind.
2. In a pressure cooker heat equal quantities of oil and ghee,add 2 bay leaves,cinnamon stick and then add sliced onions,required salt and saute until the onions are golden brown.
3. Then add ginger garlic paste ,Slit Green chilies and cook until the raw smell is gone.then add turmeric powder, Chili powder (as per your spice preference 1-2 tbsp) and also add the freshly ground biryani masala powder(from step 1) and mix it once
4. Immediately after adding the masalas add sliced tomatoes and cook until the tomatoes are soft.It is important to cook the tomatoes well otherwise we will end up with tomato chunks in our biryani. Once the tomatoes are soft add 1/2 cup of yogurt / curd and mix it well
5. Add the Mutton pieces and also add 1 cup of water, required salt and cook for 4 whistles on a medium heat or until the mutton is cooked perfectly.
6. Now add a handful of mint and coriander leaves.Add 2 cups of water (the ratio of rice:water for biryani is 2:3,since we have already added 1 cup of water while cooking the mutton it is enough to add 2 cups of water
7. add the soaked aromatic 'Seeraga Samba Rice' and mix it well.Cover and cook for 15-20 on a medium heat without placing the cooker weight and after that let it stand for 15 more minutes undisturbed.
8. Open to serve and enjoy our delicious Thalapakatti Mutton Biryani with some fresh Raita. Happy Cooking!!!

Recipe Link : https://www.hungryforever.com/recipe/dindigul-thalappakatti-biriyani-recipe/

Meen Varuval Recipe | HungryForever

Meen varuval is a spicy, delicious and a mouthwatering fish recipe made using freshly ground spices and masalas.

INGREDIENTS

• 650 g Fish slices
• 1 tablespoon chili powder
• 1/4 tablespoon coriander powder
• 1/4 tablespoon coriander powder
• 1/4 tablespoon Turmeric powder
• 3/4 tablespoon garlic paste
• 3/4 tablespoon Ginger paste
• 3/4 tablespoon shallot crushed
• 2 tablespoons Lemon juice
• Salt as required
• Oil as required

INSTRUCTIONS

1. Clean and wash fish pieces.drain water and marinate the fish pieces with salt and lemon juice.keep aside for 10 minutes.
2. In a bowl add chili powder ,turmeric powder,coriander powder,ginger and garlic paste.crushed shallot and salt.mix well and make a smooth paste add water if required.
3. Marinate fish with this paste and set aside for one hour.
4. Heat oil in a pan or tawa,shallow fry the fish pieces.turning over to cook both sides.
5. Serve hot with rice.

Recipe Link:https://www.hungryforever.com/recipe/meen-varuval-recipe/

Ragi Semiya Upma Recipe | Hungryforever

Vermicelli upma is a easy go to breakfast idea in many home. It is quick to make and taste delicious as well. 

INGREDIENTS

• 100 g Ragi Semiya
• 1 cup onion chopped
• 1 green chilli finely chopped
• 1 inch Ginger finely chopped
• Salt to taste

For the seasoning :

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp urad dal
• 1 Red chilli
• 1/4 tsp Hing
• Curry Leaves

INSTRUCTIONS

1. Take plenty of water, add needed salt and soak ragi semiya/vermicelli in the water. Let it remain in the water for 3 minutes.
2. Drain the water completely using a strainer.
3. Steam it in an idly pot or steamer for 5 minutes. Once cooked, spread it on a plate. Our steamed ragi vermicelli is ready. We will do the seasoning now.
4. Heat oil in a pan, add mustard seeds, when it splutters, add urad dad, red chilli and hing. When dal turns golden brown, add finely chopped onions, ginger, green chilli, salt needed and curry leaves.
5. Saute until onions turn transparent. Now add the steamed ragi semiya, mix well and cook for another 5 minutes on low flame.
6. Remove from heat, garnish with coriander leaves and serve hot with any chutney of your choice.

Recipe Link:https://www.hungryforever.com/recipe/ragi-semiya-upma-recipe/