Granny’s Recipe Compilation Archives

Kosha Mangsho│Bengali Mutton Pot Roast Recipe

Bengali Kosha Mangsho - Mutton Curry served in a green ceramic platter

The Bengali jhal jhal kosha mangsho is something that we all have grown up with. Chunky and succulent pieces of goat meat cooked in its own juice till tender enough to fall off the bones, that’s what makes Mutton Kosha so popular. Unlike Bengali Mangshor Jhol or Mutton Curry, Mutton Kosha ranna recipe is a dry preparation, with very little or no gravy. Often reserved for a special occasion, this Mutton Kosha recipe is served with Pulaos like Basanti Pulao or Luchi.

Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe

100% Original Bengali Kumro Torkari or Stir-fried Pumpkin Recipe with classic spice combination of mustard seeds, hing, and green chilies. This kumror chechki is made typically for breakfast or evening snacks to be served with luchis or porotas. What’s interesting about this pumpkin sabzi is that it comes together in absolutely no time.

Niramish Kanchkolar Kofta Curry Recipe

Humble Green Banana can be given a glam makeover with a touch of spice and some sparable moments in kitchen. A kanchkolar kofta, if done well can any day give a meat-based dish run for money.

Kanchkolar Khosa Ghonto Recipe

Kanchkolar Khosa’r Ghonto or Kanchkola’r Khosa Bata is a unique Bengali side dish where the peels of green banana or plantain are smashed and cooked into a pate. This is mildly spicy and is usually served with rice. This kanchkolar khosa bata recipe is an excellent example of how Bengali cuisine often turns discards and wastes into a delicacy.

Lau Patay Chingri Macher Paturi Recipe

This is a classic bhapa chingri recipe where the prawns are smeared with a paste of mustard seeds, poppy seeds and grated coconut, and steamed inside a parcel made of lau pata or bottle gourd leaves. Quite a unique rendition of chingri macher paturi recipe where the prawn mix is rolled up inside an envelope of edible leaves of lau patay, instead of kolapata or banana leaves. Hence making the entire dish edible. Amazing right, how we Bengalis can turn anything into an exotic delicacy!

Daab Chingri Recipe | Prawns cooked in Tender Coconut

This Daab Chingri recipe belongs to the annals of Bengali heritage cooking, which often enjoys the high rank of occasional festive cooking. A traditional Bengali festive meal gets an instant upgrade when this dish of daab chingri is made as a part of it. Here, prawns are cooked in a coconut based gravy inside a tender coconut. This process of cooking makes it uniquely delicious and flavourful.

Doi Lau | Dahi Lauki Recipe

This Doi Lau (dahi wali lauki ki sabji) or bottle gourd in yoghurt curry is the perfect vegetarian side dish for summers. It is light, with practically no spice in it and comes together in no time. Hence, no more than 10 minutes of standing in the kitchen! Also, this is a great vegetarian recipe for those who are looking for weight-loss recipes.