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

Steps 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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