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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

Before you jump to Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is actually very good information. From time to time, though, the last thing you need is to have to prepare meals from scratch. Sometimes you just want to hit the drive through on the way home and call it a day. Why shouldn’t you be able to do this from time to time and not have a bunch of guilt about slipping up on your diet program? This is because most popular fast food restaurants on the market are trying to “healthy up” their menus. Here’s how it’s possible to eat healthfully when you are at a fast food restaurant.

Go with the side dishes. Not so long ago, the only real side dish item offered by a fast food restaurant was French fries. Now just about all of the popular fast food places have expanded their menus. There are many salads around today. You could also select Chili. You can also purchase a baked potato. You could get fruit. There are many healthy options that do not include putting something deep fried into your body. Instead of the pre-determined “meal deals” aim to make a meal from side dishes. This makes it possible for you to keep your calorie count low and reduce your fat intake.

Standard logic tells us that one sure way to get healthy and lose weight is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually a good idea all you need to do is make a couple of good choices and going to the drive through isn’t anything to worry about–when you do it in moderation. At times the thing you need most is just to have somebody else do the cooking. There isn’t any reason to feel terrible about visiting the drive through when you make healthy decisions!

We hope you got benefit from reading it, now let’s go back to bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney recipe. To make bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney you only need 39 ingredients and 20 steps. Here is how you do that.

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

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