Simple and Sizzling Recipes's video: Bhoger Niramish Mangsho Kali Puja Special No Onion Garlic Mutton Recipe

Bengali Niramish Mangsho Recipe, No Onion Garlic Kosha Mangsho, Proshadi Mangsho, Bhoger Niramish Mangsho, Bengali Vegetarian Goat Curry Recipe. For more details, check the description box below. ******** Niramish Bhoger Mangsho ************************** Niramish Mangsho (Read Ni-ra-mish Mang-show) is a very special dish, unique to West Bengal. On the day of Diwali, while the whole nation worships Goddess Lakshmi, Bengali Hindus worship Maa Kali (Goddess Kali) who symbolizes Shakti (power) and She is a destroyer of evil forces. It has been a ritual since ages and customary in many temples to sacrifice an animal to the Goddess during the Puja. It was generally a goat (Patha). Nowadays this custom no longer prevails and sacrificing a live animal has been replaced with vegetables. The goat that was sacrificed during the Puja, was later cooked and given as “bhog” to the Goddess. Since the sacrificial goat meat was considered pure , it can’t be combined or cooked with any non-vegetarian items like onion, garlic or anything that is considered non veg. Bengali Brahmins, a few hundred years ago, believed that onion and garlic are Amish or non-vegetarian products, so these are never used in cooking any kind of “Bhog” for any God or Goddess in Bengal. “Vegetarian Mutton” or Niramish Mangsho, though it is bit of an oxymoron, the term very much exists among the Bengalis, and is also known as Proshadi Mangsho or Bhoger Mangsho. This Proshadi Mangsho has been and can be cooked in various ways. Last year I had uploaded Niramish Bhoger Mangsho for the first time on Youtube and that video sparked a lot of questions among the viewers. This year, in this video I have shared my recipe of Vegetarian Kosha Mangsho, which is a bit drier version of the Niramish Pathar Jhol. Try the recipe for Kali Puja, it turns out to be absolutely delicious. | Last Year Recipe | Bhoger Niramish Mangshor Jhol : https://youtu.be/k8f03B40H0Y ********************************************************* | INGREDIENTS | FOR MARINATION: • Mutton/Lamb – 1 Kg (Curry Cut Pieces) • Curd – ½ Cup (125 Ml) • Ginger – 3 Inch (24 Gram) • Green Chilies – 5 To 6 Pieces • Tata Sampann Turmeric Powder – ½ Tsp • Tata Sampann Coriander Powder – ½ Tsp • Jeera Powder – ½ Tsp • Red Chili Powder – ½ Tsp • Garam Masala Powder – ½ Tsp • Salt – 1 Tsp • Mustard Oil FOR MAKING MASALA PASTE (SPICE PASTE) • Whole Cumin Seeds – ½ Tsp • Whole Coriander Seeds – 1 Tsp • Green Cardamom – 3 To 4 Pieces • Cinnamon Stick – ½ Inch • Cloves – 2 Pieces FOR THE GRAVY: • Potatoes – 2 To 3 (As Per Taste) • Tomato Paste – 1 Medium Sized • Kashmiri Chili Powder – ½ Tsp • Garam Masala Powder – ½ Tsp • Salt, Sugar, Ghee, Mustard Oil – As Required FOR TEMPERING THE OIL: • Green Cardamom – 3 to 4 Pieces • Black Cardamom – 1 Piece • Cinnamon Stick – 1 Inch • Cloves – 2 To 3 Pieces • Bay Leaves – 2 Pieces • Dry Red Chilies – 2 Pieces ************************************************ *For collaborations and business related inquiries (only)* simpleandsizzling@gmail.com ____________________________________________________ | KITCHEN UTENSILS & TOOLS | https://www.amazon.in/shop/simpleandsizzlingrecipes |BLOG| http://simpleandsizzling.com |INSTAGRAM| https://www.instagram.com/simpleandsizzling/ |FACEBOOK page| https://www.facebook.com/simpleandsizzlingrecipes/