Ingredients with Measurements:
- 1 cup kasha (buckwheat groats)
- 1 lb bone-in goat meat, cut into small pieces
- 1 large onion, finely chopped
- 2-3 green chilies, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 tsp garam masala powder
- Salt, to taste
- 3 tbsp mustard oil
- 2 cups water
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the kasha under running water and soak it in water for 30 minutes.
2. Heat the mustard oil in a pressure cooker and add the chopped onions. Saute until the onions turn translucent.
3. Add the ginger-garlic paste and green chilies. Saute for a minute.
4. Add the goat meat and saute for 5-7 minutes until the meat is browned.
5. Add the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add the soaked kasha and mix well.
7. Add 2 cups of water and mix well.
8. Close the pressure cooker and cook on high heat for 3-4 whistles.
9. Turn off the heat and let the pressure release naturally.
10. Open the pressure cooker and add the garam masala powder. Mix well.
11. Serve hot with rice or roti.
- Time:
Preparation time: 40 minutes
- Cooking time: 30 minutes
5. Temperature:
- High heat for pressure cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 320 per serving
- Fat: 16g
- Carbohydrates: 23g
- Protein: 23g
Substitutions for ingredients:
- Buckwheat groats can be substituted with rice or quinoa.
- Goat meat can be substituted with lamb or beef.
Variations:
- Kasha Mangsho can be made with chicken or fish instead of goat meat.
- Vegetarians can make Kasha Mangsho with potatoes and peas instead of meat.
Tips and tricks:
- Soak the kasha before cooking to reduce cooking time.
- Use fresh ginger and garlic for best flavor.
- Adjust the amount of red chili powder according to your spice preference.
Storage instructions:
- Kasha Mangsho can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Kasha Mangsho in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve Kasha Mangsho in a bowl with rice or roti on the side.
Garnishes:
- Garnish Kasha Mangsho with chopped cilantro or green onions.
Pairings:
- Kasha Mangsho pairs well with raita and pickles.
Suggested side dishes:
- Serve Kasha Mangsho with steamed vegetables or a salad.
Troubleshooting advice:
- If the kasha is not cooked properly, add more water and cook for another whistle.
Food safety advice:
- Make sure the meat is cooked thoroughly before serving.
Food history:
- Kasha Mangsho is a traditional Bengali dish made with buckwheat groats and goat meat.
Flavor profiles:
- Kasha Mangsho has a spicy and savory flavor with a nutty taste from the buckwheat groats.
Serving suggestions:
- Serve Kasha Mangsho as a main course for lunch or dinner.
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Region: Indian