Chef you missed cumin powder while cooking and one spoon of ghee and one tiny pinch of Bengali shahi garam masala (must have mace, nutmeg) at the end. Btw Trick for cooking in mustard oil is firsr make it smoking hot. Colour will change to pale yellow. Then don't give spice directly otherwise it will burn. So after the colour changes, reduce the flame and wait for one minute. Then start cooking. It'll bd tasty without having the smell of mustard oil.
Yes chef you have almost right. But I was not criticizing your cooking process. We bengali generally cook the oil too hot to extreme then bring to cooling point. Then adding 1 tbsp of sugar and whole spices. Sugar will give some brownish colour and then onion and rest of the process is same as mentioned. But you won't add cumin powder but it is also needed . Also you can use shahi garam masala at the end. Hope you will try and find the difference.
Dear chef you are right.Bengalis take luchi and meat but best we eat the khosa mangso with boiled plain rice on every Sunday and really we dint fry it.
Sir... At the time of marination u must add ginger paste also, and Mustard oil thoda sa. Sometimes we add raw papaya paste, so the mutton will be very soft and won't take much time to cook.
Undoubtedly superb, cumin seed is must spice in Kolkata, but in other part of Bengal it's not compulsory for mutton or chicken, what u cooked it's wonderful flawless, 👌👍😊
Sir, I would request you to check Bong Eats kosha mangsho recipe. They have very detailed authentic recipe. I love your recipes but your recipe varies from the traditional recipe. Nonetheless, looks delicious ❤️
I completely agree to you Vishal Sarkar, Jaise mene bataya ye recipe mujhe mere friend ne batayi hain..Vaise hi aap mujhe apni recipe bata sakto ho me usse bhi jarur try karunga. Thank you for your valuable feed back..Keep watching.
Chef your recipe was good..But being a Bengali I can say that you missed a very important step while marinating .You were suppose to add fried Mustard oil in Marination
Sir yea west bengal i mean yea bangal ki recipe hain. App agar ho sakein to Bangladesh ki kosha mangsho ki recipe banaiyega please.woo jyada testy hain
Ek bar Bihar ka Champaran handi mutton or chicken banaye. Bahut Maza aayega. Dur tak iski khushboo jayegi. Non vegiterion log apne ko control Nahi kar payenge. Is bat ki 100% guarantee hai.
Chef, Loved your recipe.. but I feel u missed mustard oil during marination and papaya during kosha. Also the color is not like actual kosha maangsho. It must be dark in color..like black.. doesn't look authentic Bengali kosha maangsho...
Aapko jisne bhi ye recipe batayi hai, authentic wali nahin batayi hai. Bengalis generally don't use Badi Elaichi in their cooking. Moreover, if you marinate it in advance with curd you don't need to add the same in the masala. The marinade should have ginger garlic paste along with mustard oil, curd, salt and a little bit of turmeric and red chili powder. No need of garam masala powder in the marinade. In the curry we generally use cumin powder(optional) and not coriander powder. We end up with Bengali Garam Masala which consist of cinnamon, green cardamom, cloves, mace and nutmeg. Punjabi Garam Masala will not be able to do the magic. Original Kosha Mangsho khana ho to "Padharo kabhi Bangal mein".😄
Yar Bengal me bhi do 3 version dekhe hai Maine...... Like golbari ka mangsho is so dark....kitni bhunai hoti hai uski......khair... I'm sure iska taste be achcha hoga......
Sudarsh Sharma, Kosha Mangsho me Panch Phoran nahin padta. Aur rahi Golbari ki baat...wo log meat me chai ka liquor aur imli ka paani dalte hain, isliye kala hota hai. Par Bangal me Kosha Mangsho ka standard recipe hai jo aapko Bong Eats channel me mil jayega.
I am also bengali sir really khub bhalo hoeche kosha mansho recipe ta thank you ,very much sir ! 🙏🙏🙏🙏
You know what is the best part of your presentation? Your advice! Nothing beats it!
Luchi r kosha mangsho🤤🤤🤤vableiii jol pore
Chef you missed cumin powder while cooking and one spoon of ghee and one tiny pinch of Bengali shahi garam masala (must have mace, nutmeg) at the end.
Btw Trick for cooking in mustard oil is firsr make it smoking hot. Colour will change to pale yellow. Then don't give spice directly otherwise it will burn. So after the colour changes, reduce the flame and wait for one minute. Then start cooking. It'll bd tasty without having the smell of mustard oil.
Hello Jyotirmay Sir please send me🙏🙏 authentic recipe on 9987286415
@@bhaktidesai8595 ruclips.net/video/CUCtn02Juk0/видео.html
Exactly
Yes chef you have almost right. But I was not criticizing your cooking process. We bengali generally cook the oil too hot to extreme then bring to cooling point. Then adding 1 tbsp of sugar and whole spices. Sugar will give some brownish colour and then onion and rest of the process is same as mentioned. But you won't add cumin powder but it is also needed . Also you can use shahi garam masala at the end. Hope you will try and find the difference.
Maja aa gaya bhai.
Ajay sir kashmiri red chilli powder you can use forMutton kosha serve with luchi or basanti pulao
Dear chef you are right.Bengalis take luchi and meat but best we eat the khosa mangso with boiled plain rice on every Sunday and really we dint fry it.
Truly.. Luchi with kosha mangsho perfect combination 😍😋😋😋
Big fan of yours Chef Ajay Chopra! Delighted that at last you are making a Bengali favourite. Thank you so much.
Love from Bengal 🥰
kosha mangso is always favourite
Sir... At the time of marination u must add ginger paste also, and Mustard oil thoda sa. Sometimes we add raw papaya paste, so the mutton will be very soft and won't take much time to cook.
Exactly
Thank you for the tip
Nmaskar Ajoy jee. I want to see the preparation of Kolkata's GOLBARI KOSHA MANGSHO.
Badiya recipe. Abhi banara hoon..... drooling !
Undoubtedly superb, cumin seed is must spice in Kolkata, but in other part of Bengal it's not compulsory for mutton or chicken, what u cooked it's wonderful flawless, 👌👍😊
Akhon theke apnar recipe follow korbo
So much love from west bengal❤️ kasha mangso is my favourite 😋 thank you for showing this.
Superb presentation 👏👍 Looks very tasty 😍😋
Thank you so much chief you are present our bengali recipe..you are too much good explen our recipe...I too much like you cooking style ❤️❤️❤️
Bengali cuisine is absolutely incomplete without adding mustard oil 😍😍😍
Commonly known as "sorsher tel" in Bengal
Sir, I would request you to check Bong Eats kosha mangsho recipe. They have very detailed authentic recipe. I love your recipes but your recipe varies from the traditional recipe. Nonetheless, looks delicious ❤️
Nice recipe
খুব সুন্দর হয়েছে, দাদা 😍😍❤️❤️
So yummy mouth watering 🤤🤤
Chef thank you for making this.
Sir me benguli dry fish sidol chatny banakar Khana tab pata chalega Bengali keya hi
Ajay cafe Aapke ki recipe acchi lagta hai Aapkn movie ki recipe dikhayen movie bhindi ki sabji banana sikhayen 🤗
Hello Chef how are you ?
Can you please show me how to make Chicken Ghassi
Bahut sundar hai iye video ❤️
Thank you chef I will prepare tomorrow 😊
Make tandoori momo recipe
Your recipe is looking so delicious.thanks for such a beautiful recipe.i made some good recipes,hope so you like it.
Bhun ne ke time jeera powder bhi daalte hay sir..
i think sir sabhi bengali regions me alag alag procedure hoga ye bnane ka because khare masale nhi dekhe mene dalte hue sir
I completely agree to you Vishal Sarkar,
Jaise mene bataya ye recipe mujhe mere friend ne batayi hain..Vaise hi aap mujhe apni recipe bata sakto ho me usse bhi jarur try karunga.
Thank you for your valuable feed back..Keep watching.
Nice chef
Loved it
Nice
Delicious
Chef your recipe was good..But being a Bengali I can say that you missed a very important step while marinating .You were suppose to add fried Mustard oil in Marination
Dada Odisha ka kuch banao
Sir yea west bengal i mean yea bangal ki recipe hain. App agar ho sakein to Bangladesh ki kosha mangsho ki recipe banaiyega please.woo jyada testy hain
i m from bengal as well
Sir mutton ko raat bhar marinate khule mein rakhe(in room temperature) ya freeze mein??
Freeze mein
Ajay Sir, choti muh bari baat bol raha hoon... Bengali mutton mein Chini ( Sugar) bhi parta hai pyaaz bhunte samay...
Ekdom thik
Even better.. Add directly to the mustard oil..before adding whole spices.. And allow the sugar to turn red.. Then add spices and onion.
Sap Kitna time pakaya hai
Ek bar Bihar ka Champaran handi mutton or chicken banaye. Bahut Maza aayega. Dur tak iski khushboo jayegi. Non vegiterion log apne ko control Nahi kar payenge. Is bat ki 100% guarantee hai.
Pure kolkata me aisa kosha mangsho kahi nhi milta
Kyunki ye kosha mangsho jaisa dikh tak nhi raha
Chef, Loved your recipe.. but I feel u missed mustard oil during marination and papaya during kosha. Also the color is not like actual kosha maangsho. It must be dark in color..like black.. doesn't look authentic Bengali kosha maangsho...
Good evening sir ji 🙏 🙌
Hy
Aapko jisne bhi ye recipe batayi hai, authentic wali nahin batayi hai. Bengalis generally don't use Badi Elaichi in their cooking. Moreover, if you marinate it in advance with curd you don't need to add the same in the masala. The marinade should have ginger garlic paste along with mustard oil, curd, salt and a little bit of turmeric and red chili powder. No need of garam masala powder in the marinade. In the curry we generally use cumin powder(optional) and not coriander powder. We end up with Bengali Garam Masala which consist of cinnamon, green cardamom, cloves, mace and nutmeg. Punjabi Garam Masala will not be able to do the magic. Original Kosha Mangsho khana ho to "Padharo kabhi Bangal mein".😄
Yar Bengal me bhi do 3 version dekhe hai Maine...... Like golbari ka mangsho is so dark....kitni bhunai hoti hai uski......khair... I'm sure iska taste be achcha hoga......
Panch pohoran to I agree should have been there
Sudarsh Sharma, Kosha Mangsho me Panch Phoran nahin padta. Aur rahi Golbari ki baat...wo log meat me chai ka liquor aur imli ka paani dalte hain, isliye kala hota hai. Par Bangal me Kosha Mangsho ka standard recipe hai jo aapko Bong Eats channel me mil jayega.
Ye Kya banaya hai? I think u should learn first... From bong eats RUclips channel
Bhun ne ke baad aap chai ki liquor add kar sakte hay, dark red colour honge..
Kisne bola Bengali jada bhunte nahi hai, aisa bilkul nahi hai kosha manshoko achchese bhunte hai bahar se water add nahi hota hai.
Aapki saql jada dikhri pan or masale kam
Kyu kisi animal ko maar kar khate h
Kya unlog ko dard nhi hota
Khoon nhi behta..
Koi agr apko jinda cut kr de toh*
Madam. Ab aap Kya evolution ko question Kar rahe ho.....barson se Chala as Raha hai......60000 saalo se......
Hii sir..
I disliked this vid only coz its odia dish nt bengoli
Achha nehi laga..... bahut kuch missing hai ji.... koi baat nehi kosis to achha kiye 😍