Rattan Manjusha । Easy Bangladeshi Recipe

 

Rattan Manjusha

Rattan Manjusha Recipe -

Ratan Manjusha -

Ingredients 

The Gravy

Butter  ¼ cup 

Garlic paste  3 ½  teaspoons 

Tomato puree 2 cups

Red chilli powder  1 teaspoon

Cashewnut  powder  3 tablespoon 

Green cardamom powder ½ teaspoon

Black cardamom powder  1/8 teaspoon

Clove powder   1/8 teaspoon

Cinnamon powder 1/8 teaspoon 

Mace powder  1/8 teaspoon

Cream ¼ cup

Salt to taste 

The Garnish 

12 Almonds powder 

Cream 2 tablespoons

The Kofta  

Spinach  (de-stemmed and finely chopped ) 750 gm

Cheese ( grated and mashed ) 350 gm

Cooking oil 2 tablespoons 

Jeera ( cumin ) seeds 1 teaspoon 

Garlic (finely chopped ) 6 flakes 

White pepper powder ½ teaspoon 

Corn flour 2 tablespoons 

Salt to taste 

Cooking oil to deep fry kofta 

The Filling 

8 Morrels (guchchi) , large

60 gm Oyster mushrooms 

60 gm Button mushrooms

4 tablespoons sugar 

2 tablespoons lemon juice 

1 tablespoons butter 

1 inch piece Ginger (finely chopped) 

2 Green chillies ( seeded and finely chopped )

1 teaspoon  Five spice powder 

1 teaspoon Sage (dried )

1 teaspoon Black pepper powder 

Salt to taste 

How to make Rattan Manjusha -

Kofta Curry Recipe -

Preparation

The spinach-cottage cheese mixture: H eat  oil in a wok add cumin seeds, stir over medium heat  till they 

begin to pop, add garlic, saiute until golden. Add spinach and stir-fry until the moisture completely evaporates. Remove and when cool, add the remaining ingredients, mix well, divide into 12 equal portions. And keepaside.

The Filling

Wash morrels in running water to remove grit, drain, soak in luke warm for15 minutes, drain , remove stems and chop. Remove the earthy base of the oyster and button mushrooms stalks.  Wash in running water and chop. Put brown sugar and lemon juice in a frying pan and obtain syrup of one string consistency over very low heat( ensure the mixture doesn’t become hard).Then add the mushrooms, cook until the moisture has almost evaporated, add ginger and green chillies, stir, remove and when cool, add five spices powder, sage ( after crushing the leaves between the palms ), pepper and salt, add and mix well. Divide into 12 equal portion.

The  Stuffing

Flatten each ball between palms, place a portion of filling in the middle and re-make balls.

Kofta Curry -

The Kofta

Heat oil in a wok and deep  fry over medium heat until light golden. Remove to absorbent paper to drain the excess fat ( fry only when the gravy is ready).

The Garnish

Heat cream in a pan, add almonds, stir over medium heat for 30  seconds.

How to cook Ratan Manjusha -

Cooking

 Heat butter in a pan, add ginger and garlic paste ( dissolved in 100ml/ 7 tablespoons of water), stir-fry until moisture has evaporated. Add tomato puree, red chillies and cashewnut  paste and stir-fry for 4 to 5 minutes. Then add green cardamom, black cardamom, clove, cinnamon, mace, salt and fenugreek. Stir. Reduce to low heat, stir in cream, remove and adjust the seasoning.

To serve

Arrange the kofta in the middle of each of 4 individual plates, pour on equal quantities of gravy, garnish with equal quantities of the almond- cream mixture and serve with Naan or Bread of your choice.