mangsher jhol

8/3/2019 Mangsher Jhol

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Mangsher JholIngredients: litre mustard oil2 kg mutton (cleaned and cut) to 1 kg potatoes (cut into halves)3 large onions (made into paste)

2 medium size tomatoes (finely chopped)Ginger + garlic paste (less of garlic)Dhania + jeera powder (freshly made)Salt and turmeric to taste (red chilli powder)3 bay leaves3 cinnamons4 to 6 pieces cardamoms4 to 6 pieces clovesRoast and freshly grind of the above into a fine powder

Method:Heat oil in a deep, heavy bottomed pan. Fry the potatoes till golden and removefrom pan.

Add the whole spices to the hot oil, followed by the paste (onion, ginger, garlic) thenafter sometime add the chopped tomatoes and cook till the oil starts to separate.Then add the mutton pieces and stir on high flame. Add the dhania + jeera powderand salt and turmeric to taste. Keep stirring and cover to cook on low flame forabout 1 hours.

Add the nicely fried potatoes to the pan and add hot water to the required gravylevel. Cook the dish for an hour (if not in pressure cooker) till meat is done.

Add the garam masala powder and garnish. Serve with white rice to taste mangsherjhol and bhaat.

Doi MachIngredients:500g rui/katol fish100ml of mustard oil4 cloves4 small cardamoms2 pieces cinnamon (about 1 inch each)2 bay leaves1 inch ginger1 small bulb garlic2 tsp turmeric powder

1 tsp red chilli powder100g sour curds/yoghurtSalt and sugar to tasteA few green chillies2 tsp clarified butter (ghee)

Method:Clean and wash the fish pieces thoroughly, and cut it into rectangles of around 4inches dimension. Wipe dry. Smear 1 tsp turmeric and a little salt to the pieces.


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Keep aside. Grind the onion, garlic and ginger till it turns into a smooth paste. Keepaside. Beat the sour curd/yoghurt with half cup of water till smooth and set aside.Heat oil to smoking.

Lightly fry the fish pieces and keep aside. In the heated oil, now, add the cloves,cardamom and cinnamon. Then add the ground paste of onions, garlic and ginger.

Fry lightly till the spices are browned. Now mix the remaining one teaspoon ofturmeric powder and red chilli powder with three teaspoons of water and add to thefrying paste. Fry again. Stir to prevent the spices from sticking to the pan.

Add to this the beaten sour curd. Stir the mixture and add one more cup of water.Add salt to taste and a teaspoon of sugar. Add the green chillies and cook a while tillthe excess water begins to dry up and till the gravy comes to a boil. Next gently addthe fried fish pieces let it cook on high heat till the oil separates and floats on top.Before taking off from the fire add the clarified butter.

Chana BallIngredients:

Chana (chola)Onion (chopped)Green chilli (chopped)Coriander leavesGarlic and ginger (chopped)AamchurBesanChaal er guroSalt

Method:Soak the chana in water overnight. Make a paste of chola, green chilli, corianderleaves, garlic, aamchur; mix besan, chal er guro and salt to a paste. Make small ballswith the paste. Deep fry the balls and serve hot.

Koraishuti'r (green peas) KachuriIngredients:250g green peas,1/2 kg flour4-5 green chilli,25g chopped gingerSalt to taste1 tsp sugarOil

Method: For the stuffing take green peas, green chilli, ginger together and make asmooth paste. Add oil to a frying pan and add the paste. Add salt, sugar, turmericpowder and chaatu to the paste and mix well. The stuffing is ready.

For the dough --Take the flour, oil (2 tbsp), salt (pinch) and hot water in a bowl and make a dough.Break the dough into small balls. Fill each small piece of dough with a little of thestuffing and make a round and small kachori (like luchi). Dip in oil and fry till thething puffs up. Serve hot.


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Aata Phol-er (custard apple) PayeshIngredients:2 litre milk100gm khoya kheer250g sugar4 medium sized custard apples

Method:Boil the milk (2 litres) till it becomes thick. Add the khoya kheer and mix. Add sugar.Keep stirring so that the milk does not stick to the pan. Stop cooking and allow themilk to cool. Then remove the seeds from the fruit and mix with the milk. Thenrefrigerate it. Serve cold like ice-cream.

Narkel Dudh-er Polao

Ingredients:250g chinigura rice2 cups coconut milk5 tbsp ghee

100g cashew1 cup peasSalt to taste2 cups water3 tbsp sugar50 g raisins10g garam masala (whole)2 bay leaves2 green chillies (slit)1 tsp chopped ginger

Method:Wash the rice thoroughly and allow the water to drain. Add ghee to a frying pan,

wait till it gets warm. Add bay leaves, green chillies, ginger, garam masala to theheated ghee. When slightly fried, add cashew and raisins. Stir a little and add therice to the pan along peas, salt and sugar. Fry the rice in low flame and add thecoconut milk, water and cover the pan. Then, increase the flame. Wait for 10-15minutes till the rice is cooked. Serve hot.

Aanarosh-er ChutneyIngredients:1 pineapple1/2 cup grated coconut tsp mustard seed1 red chilli

1 tsp ginger paste1 tbsp mustard oil250g sugar1 tbsp white vinegar10-12 raisins

Method:Heat oil in a pan. Add mustard seeds and red chilli. Add coconut, ginger and saut


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for some time. Add the grated pineapple and sugar and mix well till it becomes athick syrup. Add vinegar and raisins and mix again. Serve cold.

Posto Narkel MurgiIngredients:1kg chicken

1 tsp whole pepper4 tbsp tok doi50g posto1 cup grated coconut5 green chilli2 bay leaves2 cinnamon2 tsp garam masala pasteSalt to tasteSugar to taste,25g cashew and raisin pasteOnionGarlic2 tbsp ginger paste1 tsp turmeric powder cup grated cheese or cremeOil (groundnut and mustard oil mixed)2 tsp ghee

Method:Marinate the chicken with ginger paste, garlic paste, onion paste, green chilli paste,tok doi, salt and a pinch of turmeric powder. Also make a paste with grated coconutand posto.

Add the oil mixture to a pan. When the oil is heated, add bay leaves, cinnamon,

whole pepper and sugar. Add the marinated chicken and cook for sometime. Thenadd the coconut and posto paste, cashew and raisin paste. Add the grated cheese.Mix and cook thoroughly. Once cooked, add ghee and serve hot.

Gurer Malpua

Ingredients:Saffola oil to deep fry3 litres milk10 pieces cashew and raisinsPatali gur (sugarcane jaggery) liquefied2 cloves green elachi10-12 pieces mouri

1 cup flour cup sooji

Method:Thicken the milk to 2 litres. Let it cool down. Add to this the flour, sooji and somejaggery (to sweeten), the mouri and chopped dry fruits. Let this mixture stand forabout 1 to 2 hours.


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Heat saffola oil in a non-stick frying pan; fry one by one by pouring little of theabove batter, each time. Place these deep fired Malpuas on a flat plate and pour theheated liquid jaggery on top of them.

Let it stand for about 1 hour and serve warm to taste best

mangsher jhol

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