Bahubale Cauliflower Mutton Curry new only in Latha Channel must watch
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Cauliflower can be roasted, boiled, fried, steamed, or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.[21] The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft, but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces.
Low carbohydrate dieters can use cauliflower as a reasonable substitute for potatoes or rice; while they can produce a similar texture, or mouth feel, they lack the starch of the originals. Like certain legumes (including chickpeas), it can be turned into a flour from which such foods as pizza or biscuits are made,
Mutton curry (also referred to as kosha mangsho,[1] Goat curry[2][3] and lamb curry[4]) is an Indian curry dish that is prepared from mutton and vegetables[5] and originated in Bengal.[6] Railway mutton curry is a variation of the dish that originated during the British Raj colonial-era. Primary ingredients of mutton curry include mutton, onion, tomato and spices.
Mutton curry was originally prepared heated by a fire[7] in a large pot. It may now be cooked using pressure cookers and slow cookers.[7] Mutton curry may be served with rice.[6] The dish has been served with raji, a cereal.[8]
Kosha mangsho is the Bengali version. It traditionally has less juice and more gravy than other mutton curries.[10] This dish is prepared in a kosha style, which involves retaining the mutton's flavor and moisture using slow cooking and sautéeing methods.[11]
Kosha mangsho is traditionally prepared as part of the celebration of Kali Puja,[12] a festival dedicated to the Hindu goddess Kali, celebrated on the new moon day of the Hindu month Kartik. Golbari restaurant, a 92-year-old restaurant in Kolkata, India, specializes in the dish.[13] The dish is also referred to as Kosha Mangsho at the restaurant.[13]
Railway mutton curry is a British Raj colonial-era dish that was served on long distance trains.[14][15][16] The dish was served with dinner rolls.[14] Tamarind was originally used to extend its shelf life.[14] Some restaurants serve the dish in present-day times, such as Oh! Calcutta! restaurant in Kolkata, India.[17][18] Railway mutton curry is prepared using a coconut milk base.[18]
A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.[2] The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term mutton usually refers to goat meat in the Indian subcontinent or South Asia.[3][4][5][6]
Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat.[7] Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though they generally lack the particular habit of English in having different terms for the living animal and its meat.
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Please watch: "Quick & Easy Masala Bhindi Recipe for School Children lunch box | School lunch ideas for kids"
https://www.youtube.com/watch?v=MwOz1RfVVK8
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