Kosha Mangsho

Bengali dry Mutton curry

Ingredients:
750 gms of mutton
4 medium size potato cut into half
4 tbs of mustard oil for frying potato
4 onions
For Marinadegarlic 10
ginger-1.5 inch
2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp of salt
4 heaped tbs yogurt
1tsp garam masala
For the tempering
10 black pepper
3 bay leaves
4 greem cardamom
5 cloves (lavang)
0.5 inch cinnamon stick
1 tsp sugar
0.5 cup mustard oil

Preperation:Make a smooth paste of Garlic and Ginger, add little water if required.
Do the same with onions.
Marinate the mutton with Turmeric powder, salt, Coriander powder, Red chilly powder, Yogurt and 1 tbs of mustard oil, garlic-ginger paste and half of the onion paste.
Let it sit there for 2 hrs.

Besan Ladoo

Most famous North Indian dessert

Ingredients:1 1/2 cups gram flour (basen)
4 tablespoons sooji (semolina flour)
1/2 cup Ghee (clarified butter)
3/4 cups sugar
4 tablespoons sliced almonds (badam)
1/4 teaspoons ilaichi powder (grounded cardamom seeds)
Garnish:1 tablespoons sliced pistachios (pista)
10 resins

Chicken Nihari

Chicken stew, very tasty and high in colestrol

Ingredients:
Chicken 1.5 kg
Clarified butter 1 cup heaped
Water 8 cups
All purpose flour ½ cup
Wheat flour ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Chili powder 3 tsp heaped
For Nihari Spice:
Cinnamon sticks 6 pieces
Black cardamom 6
Green cardamom 12
Black pepper ½ cup
Fennel seeds ½ cup
Poppy seeds ½ cup
Cloves 2 tbsp
Mace 2 tbsp
Dry ginger powder 2 tbsp
Chili powder 4 tbsp

Preparation:
For Nihari Spice:
Finely grind together cinnamon sticks, cardamoms, green cardamoms, black pepper, fennel seeds, roasted gram, poppy seeds, cloves, mace, dry ginger powder and chili powder
Put in an air tight jar and use as required

Mutton Nihari

Stew made from lamb. Also known as Nihari Ghost

Ingredients:
1 kg meat preferably lamb
2 tbsp refined oil
3-4 green cardamom
1 tsp whole cinnamon
2 black cardamoms
2-3 bay leaves
1 tsp turmeric powder
1/4 cup water
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
1 tsp garlic
1 tsp onions
3 tbsp yogurt
2 tsp gulab jal
2 tsp garam masala
1/2 tsp nutmeg and cardamom powder
1/2 tsp saffron
salt to taste
few drops of itar
wheat dough for dum
fresh coriander and ginger juliennes and lemon slices – to garnish

Preparation:
Fry the garlic an onion and ground to a paste
Beat the yogurt to a thick paste
Soak the saffron in 2 tea spoon water

Anda Jholo

(Eggs in coconut gravy)

Ingredients:

Eggs (4 nos)
potatoes ( 1 large )
onions (1 large)
tomato (1large)
cumin seeds (1/2 tsp)
coriander seeds(1 1/2 tsp)
fennel seeds ( 1/2 tsp )
ginger-garlic paste (1 1/2 tsp )
red chilli ( 2 nos )
cinnamon ( 1 inch long )
turmeric ( 1/3 tsp)
cloves (2-3 nos )
small cardamon ( 2-3 nos)
bay leaves ( 1 no)
oil ( 4-5 tsp )
freshly grated coconut (3 tbs, optional)
chopped coriander leaves ( 3 tbs )
kashmiri chilli powder ( 1/4 tsp )
salt

Preparation:

Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.
Grind the coconut and coriander separately and keep aside.
Cut the potaoes into long pieces.

Buddha Chakuli

Ingredients:

Urad dal ( dehusked, 1 cup)

Broken basmati rice ( 1 cup)

Ripe banana (1)

Freshly grated coconut (1 cup)

Chenna or ricotta cheese (1 cup)

Sugar (6 tsp)

Cardamon (3-4)

Peppercorn (6-7)

Salt

Baking powder (1 pinch, not required if given 3-4 hours to ferment)

Raisins (1/3 cup)

Ghee

Preparation:

Soak the urad dal for 4-5 hours

Wash and soak the broken rice for 10 mins.

Drain all the water and ground into a fine paste.
Ground the urad dal with the rice flour, banana, 2 cardamoms & the peppercorns to get a smooth paste.