Recipe of Any-night-of-the-week Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney

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Until fairly recently any person who indicated concern about the degradation of the environment raised skeptical eyebrows. That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to fix the problems of the environment. These types of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going much more green.

Changing light bulbs is as good a place get started on as any. Do this for your house, not only the kitchen. You need to replace your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more in the beginning, these bulbs last as long as ten of the traditional type as well as using a lot less energy. Utilizing these types of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. You also have to get the habit of turning off the lights when there is nobody in a area. The family spends a lot of time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. And it's not restricted to the kitchen, it happens in other parts of the house also. Do an exercise if you like; take a look at the quantity of electricity you can save by turning the lights off as soon as you don't need them.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Environmentally friendly living just isn't that difficult. It's about being functional, usually.

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. You can cook bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney using 39 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to cook Bengali thali mutton kosa with plain rice, vegetable curry,alu posto,rasogolla and chutney:

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

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