A classic Bengali delicacy where tender mutton pieces are slow-cooked in a rich, spicy gravy. The 'kasa' or bhuna technique creates an intense flavor that's perfect with rice or luchi.
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
A comforting one-pot lentil and vegetable stew from Odisha. This wholesome dish combines toor dal with a medley of vegetables, seasoned with a unique five-spice tempering and a hint of roasted coconut.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Mutton Kasa, Bihari Arna, Odia Dalma and Kachumber Salad
Melt-in-mouth Mutton Kasa with energy-giving Arna and fiber-rich Dalma. A hearty, soul-satisfying feast!
This odia dish is perfect for dinner. With 1497.69 calories and 81.16999999999999g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
1 inch piece Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
5 g Turmeric Powder (about 1 teaspoon)
8 g Red Chili Powder (about 2 teaspoons, adjust to taste)
4 g Cumin Powder (about 1 teaspoon)
6 g Coriander Powder (about 1.5 teaspoons)
4 g Garam Masala (about 1 teaspoon)
4 g Sugar (about 1 teaspoon)
9 g Salt (about 1.5 teaspoons, or to taste)
3 piece Green Chili (slit lengthwise)
15 g Ghee (about 1 tablespoon)
480 ml Hot Water (for the gravy)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp ginger paste, 1 tbsp garlic paste, turmeric powder, 1 tsp red chili powder, and 1 tsp salt.
Mix thoroughly with your hands, ensuring each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for best results.
2
Fry Potatoes and Sauté Aromatics
Heat mustard oil in a pressure cooker or a heavy-bottomed pan over medium-high heat until it is lightly smoking. This mellows its pungent flavor.
Carefully add the potato halves and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the sliced onions and a pinch of sugar. Fry for 12-15 minutes, stirring frequently, until the onions are deep golden brown and caramelized.
3
Prepare the Masala Base
Add the remaining 1 tbsp of ginger paste and 1 tbsp of garlic paste to the pan. Sauté for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree, remaining 1 tsp red chili powder, cumin powder, and coriander powder.
Cook this masala mixture for 6-8 minutes, stirring occasionally, until the tomatoes are well-cooked and you see oil separating from the sides of the masala.
4
The 'Kasa' (Slow-Frying) Process
Add the marinated mutton to the cooker. Increase the heat to medium-high and mix well to coat the mutton with the masala.
This is the crucial 'kasa' step. Cook the mutton for 20-25 minutes, stirring every few minutes to prevent it from sticking.
The mutton will initially release a lot of water. Continue to cook, stirring, until all the water has evaporated, the masala darkens in color, and oil begins to ooze out from the mixture. The masala should be thick and cling to the mutton pieces.
5
Pressure Cook to Tenderness
Return the fried potatoes to the cooker. Add the slit green chilies and the remaining 0.5 tsp of salt.
Pour in 2 cups of hot water and stir everything to combine. The water should just about cover the mutton.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle. Then, reduce the heat to medium-low and cook for 5-6 more whistles (approximately 20-25 minutes), or until the mutton is fork-tender.
If not using a pressure cooker, cover the pan with a tight lid, reduce heat to low, and simmer for 75-90 minutes, until the mutton is fully cooked.
6
Finish and Rest
Turn off the heat and let the pressure release naturally from the cooker. This can take 10-15 minutes.
Open the lid. Stir in the garam masala and ghee. Check for seasoning and add more salt if needed.
If the gravy is too thin for your liking, simmer uncovered for 3-5 minutes to thicken it.
Let the Mutton Kasa rest for at least 15 minutes before serving. This allows the flavors to meld and deepen. Serve hot with steamed rice, luchi, or parathas.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
