Bengali Mutton (Khasir) Dalcha Recipe

Bengali Mutton (Khasir) Dalcha Recipe:
Mutton (Khasir) Dalcha is a exclusive delicious Bengali cuisine. It will be best for decorate your dining on special day. If you can cook on Upcoming Eid day, especially I think it will best dish for your Baby. It’s really very testy and healthy dish for your Baby, Try to cook it just follow the given recipe.









Ingredients for mutton (Khasir) Dalcha:

½ kg mutton (Sinar Mangsho)
½ lentils (Cholar Dal)
2 pieces potatoes
½ cup sliced onion (Peyaje Kuchi)
1 table-spoon chopped ginger (Ada Bata)
2 tea-spoons chopped garlic (Rosun Bata)
1 tea-spoon chopped cumin seed
1 tea-spoon turmeric powder
1 tea-spoon red chili powder
1 tea-spoon dhone guru
2 pieces cardamoms (Elachi)
2 pieces cinnamon sticks
2 tea-spoons sugar
1 table-spoon tamarind juice
1 piece green chili
1 piece bay-leaves (Tejpata)
½ cup oil
½ tea-spoon fried cumin seed powder
½ tea-spoon fried chili powder
Salt to test



 Method of preparation (how to Cook):

01. Cut the mutton and potato into small pieces.
02. Heat the oil in sauce pen, and then add sliced onion and fry.
03. Then mix the all above masala (chopped & powder), salt and little water, cook well for few moments.
04. Then add the mutton, cook enough. Make sure the masala mix well with meet.
05. Now add the lentils (Cholar Dal) and potatoes and cook continue.
06. Now add tamarind juice and sugar with meet, cook it low heat.
07. Add green chili (morich fali).
08. When meet is enough cook and thick, then mix the fried cumin powder and fried chili powder on top of meet.
09. Remove from heat and serve hot with rice, ruti or polawo.

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Bengali Mutton (Khashir) Rejala for Eid

Bengali Mutton (Khashir) Rejala for Eid:
Mutton (Khashir) Rejala is a delicious Bengali cuisine. Bengali people like to eat it. So you can keep this on Eid day for lunch. Just following this recipe you can cook this delicious food.










Ingredients for Mutton Rejala:

3 kg mutton (kahshir mangsho)
1 cup non-sweet yogurt (tok doi)
¼ cup sweet yogurt (misti doi)
½ kg sliced onion (peyaje kuchi)
½ kg chopped onion (peyaje bata)
3 table-spoon chopped ginger (ada bata)
1 & 1/2 table-spoon chopped garlic (rosun bata)
½ tea-spoon turmeric powder (holud gura)
1 table-spoon chopped green chili (kacha morich bata)
1 tea-spoon red sweet chili powder (misti morich guru)
2 table-spoons chopped cashew nut (pestabadam bata)
6-7 pieces whole green chili
6 pieces cinnamon sticks (darchini)
6 pieces cardamom (elachi)
6 pieces bay leaves (tejpata)
½ cup ghee
1 cup oil
Hot water
Salt



Method of Preparation (How to Cook):

01. Cut the mutton (make 1½  inches mutton pieces)
02. Mix finely the ginger, garlic and salt with muttons.
03. Heat the oil and ghee in a pen, then add sliced onion (peyaje kuchi) and fry it till cum brown color.
04. Now add mutton mixture with fried onion. String it frequently, adds hot water.
05. Cook mutton tills enough boiled.
06. When its boiled enough then add the chopped onion, cumin powder, sweet chili powder, chopped green chili, non-sweet yogurt (tok doi), sweet yogurt and cook finely (kochiya nite hobe)  till mutton become top of oil. Then add the cashew nut and cook finely (valovabe kochiya nite hobe) for few minutes.
07. Now add the cardamom (elachi), cinnamon (daruchini), bay leaves (tejpata), whole green chili and hot water, and cover it until mutton become soft.
08. When mutton becomes top of oil (taler upore ashle), then add whole green chilies and remove it from heat.
09. Serve it hot with rice, pulao and porate.

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