#bengalicuisine – Reetika Mitra https://reetikamitra.com Fooding Around Sun, 14 Sep 2025 08:45:04 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 https://reetikamitra.com/wp-content/uploads/2020/04/cropped-icon-32x32.png #bengalicuisine – Reetika Mitra https://reetikamitra.com 32 32 Ghugni https://reetikamitra.com/startup-ideas/ghughni/ https://reetikamitra.com/startup-ideas/ghughni/#comments Sun, 14 Sep 2025 08:30:41 +0000 https://reetikamitra.com/?p=7296 Ghugni is a curried dish made with dried white peas popular in the east of the country across West Bengal and Orissa. The Ghugni is versatile. It can be a snack or a part of a meal. It is also a popular street food. Unlike other street food, this is healthy and one can indulge without guilt. It is rich in protein and fibre. I grew up having the Ghugni on the way to college and it was a common fare at home when people came over or just as a snack in the evening. A vivid memory I have is after the Durga Pujo festival post Dashami when folks came for the Bijoya pranams, my grand-mother used to make large quantities of this Ghugni and served it to guests with luchi or triangle shaped parathas. India’s diversity comes alive in dishes like the Ghugni. In Kolkata the Ghugni is topped with chopped onions and lime juice. Whereas in Orissa it is served with Bara (lentil dumpling), Aloo chop and even samosa. The dried white peas is available throughout the year and the dish is also easy to cook. No wonder, this is such a popular snack and has tremendous potential in other parts of India beyond just the east.

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Ghugni

★★★★ 3.2 from 1378 reviews
  • Author: Reetika Mitra
  • Prep Time: 10 Mins
  • Cook Time: 25 Mins
  • Total Time: 35 Mins
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Description

The Hidden Gem

Ingredients

  • 1 cup dried white Peas/Matar, soaked overnight
  • 1 large Potato, peeled and cut into cubes
  • 1 large sized Onion, chopped
  • 1 large Tomato, chopped
  • 1 Bay Leaf
  • 1 Tsp roasted Cumin powder
  • 1 Tbsp Coriander powder
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Red Chilli powder
  • 1 Tsp Ginger-Garlic paste
  • 2 Tbsp Oil (I always use Mustard oil to make this preparation)
  • Salt according to taste

 

Ingredients for Bhaja Moshla (Dry Roasted Spice Mix)  for Garnishing :

 

  • 1 Tbsp Cumin seeds
  • 1 Tbsp Fennel seeds (Mouri/Sauf)
  • Tsp Coriander seeds
  • 2–3 whole green Cardamom

Instructions

  1. Take overnight soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. Add 2 cups water, pinch of turmeric powder and 1/2 tsp salt.
  2. Pressure cook for one whistle over a high flame and simmer for 5 minutes. Remove from flame and allow the pressure to settle on its own.
  3. In the meantime in a tava or a pan, dry roast all the ingredients under Bhaja Moshla. Remember to keep the flame Low. Keep stirring and roast for 6-7 mins or until the spices turn brown.
  4. Once done, let the spices cool down before grinding them to a fine powder using a grinder jar.
  5. Once done, transfer to a bowl and set aside.
  6. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
  7. Add ginger-garlic paste and saute until raw smell goes. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
  8. Next add chopped tomatoes and salt. Saute till tomatoes become soft and mushy. Now add coriander powder. Saute to mix.
  9. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
  10. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
  11. Serve piping hot Ghugni garnished with a generous amount of freshly made Bhaja Moshla mix,  chopped onion, coriander, green chillies and a squeeze of lemon juice.

Nutrition

  • Serving Size: 3
]]> https://reetikamitra.com/startup-ideas/ghughni/feed/ 3193 Mutton Kosha (Bengali Style Mutton Curry) https://reetikamitra.com/mainstays/mutton-kosha-bengali-style-mutton-curry/ https://reetikamitra.com/mainstays/mutton-kosha-bengali-style-mutton-curry/#comments Sun, 10 Apr 2022 05:30:10 +0000 https://reetikamitra.com/?p=3760 There are a few signature Bengali dishes like the Prawn Malai curry and the Sorshe Ilish. The Kosha Mangsho (Mutton) is definitely part of that select few. Most Bengalis irrespective of where they are in the world will be able to relate to this delectable goat meat dish which is often prepared to celebrate joyous occasions like Poila Boishak and shared with friends and family. I have fond memories of attending the wedding ceremonies with my parents where Kosha Mangsho was an integral part of the menu. Not to mention the close family weddings where the local cooks (thakur) would make this dish in their humungous “kadhais” at our place. As one can imagine with such a popular dish there are bound to be variations to the recipe. I have used the one that I have grown up with in my childhood. Now, my non-bengali readers may be wondering what the word “Kosha” means. Well, it is a type of cooking style which is nothing but cooking and stirring frequently over high heat ensuring the spices do not stick to the bottom of the pan or get burnt. The original way of cooking the meat is to do it without using a pressure cooker. So, you have to keep stirring and tossing the meat for a long time for the meat to cook well. This gives the dish the deep brown colour, authentic aroma and taste. I have used grated papaya to marinate the meat to make it tender. A minimum of four hours is required. This helps reduce cooking time. The Mutton Kosha can be served with steamed rice, pulao or luchi (Puri). So, add an authentic Bengali twist to your celebrations with the Kosha Mangsho. You cannot miss it for anything.

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Mutton Kosha (Bengali Style Mutton Curry)

★★★★★ 4.8 from 2594 reviews
  • Author: Reetika Mitra
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 Hr 20 mins
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Description

Classic Bengali Mutton Curry

Ingredients

Ingredients for the Curry :

  • 1 Kg Mutton  (Goat Meat)
  • 1 cup sliced Onion
  • 3–4 Green Chillies, finely chopped (can reduce or increase according to spice intake)
  • 2 Tsp Ginger paste
  • 1 Tsp Garlic Paste
  • 1 ½ Tsp Coriander powder
  • 1 ½ Tsp Cumin powder
  • 5 Tsp Kashmiri Red Chilli powder
  • ½ Cup Oil (preferably Mustard Oil)
  • 1 Tbsp Sugar
  • 1 Tbsp Ghee (Clarified butter)
  • Salt as required

Ingredients for the Marination :

  • 3 Medium sized Onion (ground to a paste)
  • 1 ½ Tsp Garlic paste
  • 1 heaped Tsp Turmeric powder
  • 1 Tsp Red Chilli powder
  • 2 Tbsp Mustard Oil
  • 4 –5 Tbsp Curd
  • ½ cup grated raw Papaya (Optional – helps to tenderize and soften the meat. Also lessens over all cooking time)
  • 1 tsp Salt

Ingredients for Temepring :

  • 3 to 4 Bay leaves
  • 3 to 4 dry Red Chillies
  • 6 Green Cardamom
  • 1 ½ inch stick Cinnamon
  • 5 Cloves
  • 1 Black Cardamom

Instructions

  1. Wash the mutton pieces thoroughly and pat them dry. In a large bowl marinate the mutton pieces with onion paste (made of 3 Onions), 1 ½ Tsp Garlic paste, 1 heaped Tsp Turmeric powder, 1 Tsp Red Chilli powder, 2 Tbsp Mustard Oil, 4 – 5 Tbsp Curd, ½ cup grated raw Papaya (to tenderize and soften the meat) and 1 tsp Salt.
  2. Rub and massage all the ingredients for marination into the mutton pieces. Cover and marinate for at least 4-6 hours in the refrigerator. It is even better if you can marinate it overnight.
  3. Take out the marinated mutton at least 30 -40 mins before you start cooking to bring the marinated mutton to room temperature.
  4. In a deep heavy bottom pan or wok heat ½ cup Mustard oil over medium flame. When hot (we don’t want smoking hot) temper with bay leaf, red chilli, cardamom, cloves, cinnamons. Wait for the spices to turn light brown in colour and starts releasing aroma.
  5. Next add 1 Tbsp sugar. Stir continuously and allow it to get dissolved and caramelized.
  6. Now add 1 cup chopped Onion along with 3 -4 finely chopped green Chillies and cook till they turn deep golden brown in colour. Stir frequently for over-all even browning of the onions. Add 2 Tsp Ginger paste and 2 Tsp Garlic paste. Keeping the heat to a medium keep stirring frequently and cooking for another 4 -5 mins or till oil separates.
  7. Now add 1.5 Tsp Kashmiri chilli powder, 1.5 Tsp Cumin powder, 1.5 Tsp Coriander powder. Mix well and saute for 1-2 minutes.
  8. Add the marinated meat to the pan along with the marination.
  9. The next step is very important as this is where the Mutton dish gets its name from “Kosha” as this step is called “Koshano”, which is nothing but cooking and stirring frequently over high heat.
  10. Cook over high flame for a good 15 -20 minutes stirring often. Normally the marinated mutton should release enough water. But if you require, add very little hot water from time to time to make sure the spices do not stick to the bottom of the pan.
  11. Check the gravy for salt and other spices. Adjust according to your requirement.
  12. Now bring down the flame to a low, cover and cook the mutton on a sim. Simmer the mutton for another 50 – 60 min, stirring from time to time. Try not to use any water to cook as the mutton will release moisture.
    However add a few tablespoon full of hot water occasionally if need be, just to prevent the spices from sticking to the sides or bottom of the pan.
  13. Cook till the Mutton is Soft, But Not Over-Done. The meat should retain its shape and not fall off the bone.
  14. Before talking off add 1 tbsp ghee (clarified butter) and some slit green chillies if you like. Cook for 1 -2 mins before turning off the heat.
  15. Your Mutton Kosha is ready! Cover and let it rest for 2 mins before serving. The Mutton Kosha goes well with pulao, steamed rice, luchis, poories and even parathas too.

Notes

I always feel mutton tastes lots better when served a day later. So it’s a common practice with me to cook this dish a day before I entertain my guests or some kind of celebration. This helps the curry to seep into the mutton pieces making it even more succulent, delicious and irresistible.

Nutrition

  • Serving Size: 4
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