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Sukla Bhattacharyya

@sukl.a716

a year ago
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Posted On: September 6th 2025, 03:27 pm
Comments (749)
ramgopal_up31 8 days ago

ramgopal_up31

❤️❤️❤️❤️❤️

munmunsardar1977 11 days ago

munmunsardar1977

😮😮😮😮😮😮

munmunsardar1977 11 days ago

munmunsardar1977

❤️❤️❤️❤️❤️❤️

sanjaychowdhury938 19 days ago

sanjaychowdhury938

https://www.instagram.com/reel/DORAltXEYOg/?psln=eWtqOW9rNm54OHI0

sanjaychowdhury938 19 days ago

sanjaychowdhury938

😍😍

sanjaychowdhury938 19 days ago

sanjaychowdhury938

😮😮😮😮😮

sanjaychowdhury938 19 days ago

sanjaychowdhury938

😍😍😍😍😍😍😍😍

sagir_actor__ 19 days ago

sagir_actor__

❤️❤️❤️❤️❤️❤️❤️❤️

sunil.nayek_8016 21 days ago

sunil.nayek_8016

আমাকে একটু ভালোবাসা দাও সবাই মিলে❤️❤️❤️❤️❤️

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Alfaazzzzz…. Before leaving Malaysia have to post this 💚 Thank u to all my cuties ( my family ) for making this possible in min 💚 PUNE 📍 7th November Saturday Time : 11am to 1pm Studio @xlnc_studio BANGLORE 📍 15th November Sunday Time : 4pm to 6pm Studio @vinsdanceco #alfaaz #bollywood #semiclassical #malaysia #fyp
Welcome to Wonderland♥️🐰
No one crashes an interview quite like Stephen Graham. Nocturne — Now Streaming #Nocturne #StephenGraham #LievSchreiber #ZazieBeetz #AppleTV
Suited up #doubled
just moved into the new spot
Golbari style Mutton kosha as promised ✨ Ingredients List For Marination (Overnight) * Mutton: 1.5 kg * Curd: 200 gm * Onion paste: from 1 med size or 1/2 cup * Ginger paste: 1.5 tbsp heaped * Garlic paste: 1 tbsp + 1/3 rd tbsp * ⁠Green chilli paste: 5-6 ( adjust to taste) * Turmeric powder: 1/2 tsp * Red chilli powder: 1 tsp * ⁠Mustard oil: 50 ml Gravy: • Mustard Oil: 50 ml • ⁠Whole spices: 5 green cardamom, 4 cloves, 1 inch cinnamon stick, 2 black cardamom, 4 bay leaf, 2 dry red chillies • ⁠Chopped onions: 1 cup • ⁠Salt: As needed • ⁠Sugar: 1/2 tsp * Cumin powder: 1 tsp * Coriander powder: 1.5 tsp * Kashmiri red chilli powder: 1 tsp * ⁠Nutmeg: 1/4 th tsp * besan or roasted gram flour: 1.5 tbsp * Tea liquor: boil 1 teaspoon tea until it darkens then strain it and use it as mentioned * Hot water: As needed * Gorom Moshla: 1 tsp (towards the end) I used Sunrise Pure gorom moshla. Cooking Method 1. Marinate: Mix the mutton with curd, onion paste, ginger-garlic paste, green chilli paste, turmeric, red chilli powder and 50 ml mustard oil. Cover and refrigerate overnight. 2. Prepare the tea liquor: Boil 1 tbsp tea until the liquor turns dark. Strain and keep aside. 3. Caramelise the onions: Heat 50 ml mustard oil in a heavy-bottomed, preferably cast-iron karahi. Add all the whole spices, followed by chopped onions, salt and sugar. Cook slowly, adding splashes of water to caramelise the onions without turning them into beresta. 4. Cook the mutton: Add the marinated mutton and stir on high heat for 7 minutes. Cover and cook on low to medium heat until it releases moisture. Uncover and cook until the moisture reduces and oil separates. 5. Add spices: Mix in cumin powder, coriander powder, Kashmiri red chilli powder, nutmeg and sattu. Cook briefly, then add the dark tea liquor. 6. Slow-cook: Add hot water as needed and cook until the mutton is tender and the gravy turns thick and dark. Alternatively, pressure-cook the mutton at this stage, then reduce the gravy in the karahi. 7. Finish and serve: Add 1 tsp garam masala and a dollop of ghee. Serve hot with parotta, imli chutney and sliced onions.
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