Mutton Kosha Bengali Recipe | Kasha Mangsho | Bengali Slow Cooked Mutton Curry | Kali Pujo Special
Mutton Kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna which means to slowly cook a gravy over low flame for a very long time leading to a rich, brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, or India for that matter, mutton is commonly used to refer to a goat's meat. Mutton kosha (kosha mangsho) is served with Paratha or with Polao. It tastes great even with plain rice. One of the most famous shops selling this style of mutton kosha is Golbari in Shyambazar, Calcutta. While we are not certain that our version of mutton kosha is exactly the same as the Golbari's, but this certainly tastes very good.
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00:00 to 01:27 Marinate the mutton
01:28 to 03:17 Prep
03:18 to 07:19 Making kosha mangsho!
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⏱ TIMELINE
00:00 Introduction
00:13 Ingredients and prep
03:17 Cooking
06:54 Serving
“Kasha” recipe aka Ukrainian Cereal
The childhood comfort food!
Instant Pot Buckwheat Recipe - How To Cook Buckwheat Groats (aka Kasha or Grechka) In Instant Pot
This Instant Pot Buckwheat is amazing! PRINT THE RECIPE: Just put buckwheat and water in the Instant Pot and it will cook it to perfection! Instant Pot buckwheat (aka kasha or grechka) is so fluffy and tasty! Buckwheat is gluten-free, healthy and delicious, you will love cooking it in the Instapot! VIEW MY INSTANT POT RECIPE VIDEOS PLAYLIST:
buckwheat with vegetables recipe
Ingredients:
85 g buckwheat
1 onion
1 carrot
1 bell pepper
1 tomato
50 g asparagus beans (or any other vegetables of your choice)
herbs
salt
3 tablespoons vegetable oil
HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο
HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο // This video is a tutorial on how to make buckwheat. Buckwheat is a seed and not a wheat, which means it is gluten-free, thus making it appropriate for anyone that is celiac or is intolerant to gluten. This ingredient is great to include in your diet because of its high composition in complex carbohydrates, ideal for people with type 2 diabetes and those looking to manage their blood sugar spikes. It is becoming all the more popular as it contains other macro- and micro-nutrients such as protein, fats, a variety of minerals, and antioxidants.
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The Best (Maybe the Only) Kasha Varnishkes You've Ever Tasted!
Today I'm going to show you how to make one of my life-long favorite dishes: Kasha Varnishkas. It's a great gluten-free alternative to rice with a rich, nutty flavor and lots of nutrition. I cook mine with a few little twists that I think makes for the most delicious version of the dish. Sharing this recipe with you is proof I love every one of my viewers! You should share it with those you love, too!
Ingredients
1 box (2 cups) whole or coarse ground kasha
6 oz mini egg bow tie egg noodles
4 cups chicken broth or chicken stock
2 large eggs
1 large sweet onion
1 6-oz. jar of sliced mushrooms
1 stick unsalted butter (8 TBS)
Kosher salt
Instructions
Boil 3 quarts of salted water. Boil egg bows for 8 minutes and drain. Meanwhile,
In a bowl, add 2 beaten eggs to the dry kasha and mix well until all grains are coated. Set aside.
Chop onion coarsly.
Melt 3 TBS butter in a large, deep skillet or pot. Saute onions with a pinch of salt until they are translucent, about 4 minutes. Add mushrooms and continue to cook, stirring frequently, for about 3-4 minutes.
Move vegetables to the outer edge of the pan and melt another TBS of butter in the center. Add kasha to the center of the pan, making sure the grains are separated. Gently combine with onions and mushrooms and allow grains to toast on medium heat for about 2 minutes, until they become aromatic.
While the kasha is toasting, melt the remaining 4 TBS butter in the pot in which the noodles were boiled and add the drained egg bows back to the pot. Stir to coat and set aside.
Stir and separate the kasha grains. Add 4 cups of chicken broth or stock, and bring to a boil.
Allow to boil, stirring frequently, for about 1 minute, until grains soften slightly.
Reduce heat, cover, and simmer on low for 15 minutes.
Fluff grains. Add bow ties and fold together until evenly combined.
I like to eat kasha just as it is. It is also good as a cold leftover and it also reheats well. It's great combined with chicken or other vegetables. My dad likes to top his with beef gravy. Experiment and let me know what your experience was!
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