Salmon in dry gravy: Indian style

The taste of Salmon was completely new when I first came to this country. I, born as a Bengali and being brought up in Kolkata, have an undoubtedly love for fish of various kind. But I was not familiar with Salmon at all. So, cooking salmon was never in my mind earlier. But as they say, you have to get used to the place you live, especially it is very important to love the food. Surprisingly, it did not take much time to fall in love with the taste of it and now it has become one of my most favorite fish. But not only the taste, eating Salmon gives so much health benefits that easily fulfils your daily nutritional needs.

Salmon is high in protein, calcium, magnesium and an excellent source of Omega-3. Although the fish has considerable amount of mercury content, you cannot ignore the other nutritional benefits it holds. Eating salmon twice a week helps improve your heart and brain health.

So, if you haven’t started trying salmon yet, it is high time to include the fish in your daily diet. Whether to bake it, grill it or follow any other traditional recipes, everyone is sure to love it.

Today I will give a very simple Indian recipe for cooking salmon, but I have also tried grilled salmon as well, the recipe of which I will definitely provide some other time.

Ingredients:

1.       Salmon : 1lbs

2.       Onion slices: ½ a cup

3.       Tomato: ½ cup cubed

4.       Ginger paste: ½ tsp

5.       Turmeric powder: ½ tsp

6.       Kashmiri red chili powder: ½ tsp

7.       Lemon juice: ¼ tsp

8.       Salt: as per taste

9.       Cilantro: handful

10.   Oil: 3-4 tbsp

Process:

1.       Marinade the pieces of salmon with salt, turmeric powder and few drops of lemon for 15-20 minutes.

2.       I used a ceramic pan, you can use ceramic, non-stick or any other pan. Heat oil and fry the pieces of fish very carefully, by not breaking them. You don’t need to over fry the fish.

3.       Keep the fried pieces aside and add onion and tomato slices in the same oil. Add little salt and saute for 5 minutes. Don’t forget to keep the flame low.

4.       Once the onion and tomatoes are softened enough, add ginger paste, turmeric and Kashmiri red chili powder. Fry everything together by keeping the flame medium to low till oil separates. Add little water at this point and cook covered for 5 minutes.

5.       Add the fish once the gravy thickens, check seasoning, add very little water and cook covered for another 5-6 minutes. Sprinkle fresh cilantro over the top and give the dish a standing time of 5 minutes.

6.       Serve hot with steamed rice.

Mutton Do-pyaza

As the name says it all, this is another traditional mutton recipe where ample amount of onions are used in the creamy spicy curry, that too in two stages. Do-pyaza tastes more appetizing and gives an distinctive aroma to the recipe for this extra dash of fried onion which is added after the mutton is almost cooked in the spices and creamy curry.

Ingredients for Motton Do-pyaza:

1.       Mutton /lamb: 2 lbs

2.       Onion: 3 large / Onion slices : 3 cups

3.       Tomatoes: 1 small

4.       Ginger paste: 2 tbsp

5.       Garlic paste: 5-6 cloves ground

6.       Plain yogurt: ½ cup

7.       Turmeric powder: 1 tbsp

8.       Red chili powder: ½ tbsp

9.       Bhaja Masla (Dry roasted coriander, cumin, dry red chili and then grind the spices): 1 tbsp

10.   Garam masala powder (mix of dry roasted cinnamon, clove and cardamom): 1 tsp

11.   Whole spices (cinnamon, clove and cardamom, dry red chili)

12.   Bay leaves: 2

13.   Salt: As per taste

14.   Sugar: As preferred

15.   Ghee: 2-3 tbsp

16.   Oil: 3-4 tbsp.

Process/Instructions:

1.     Wash and dry the mutton pieces and marinate with salt, turmeric, yogurt and mustard oil. We don’t need to keep the mutton marinated for very long, but till the time of preparing other things.

2.     Take a deep and heavy bottom pot for this recipe. Heat mustard oil and tamper with whole garam masala (cardamom, cinnamon and cloves), bay leaves, and whole dry red chili.

3.     Add the onion slices 2 cups) and saute for few minutes. Add ginger and garlic paste once the onion slices are fried brown and cook for few more minutes.

4.     Next add the marinated mutton, slices of tomatoes, red chili powder (as per how much hotness you want), garam masala and bhaja masala. Cook everything together on a medium heat till some water releases from it.

5.     For the next 30-40 minutes keep braising the mutton in a medium to low heat. Cook covered and check in between to keep the mutton stick from the bottom of the pot. You can add little amount of ghee from sides of the pot while braising.

6.     While keep braising the mutton, heat oil in another pan and fry the remaining onion slices (1 cup) till they caramelize. Add pinch of sugar and salt to get them caramelized faster and easier. Don’t over fry the slices, else they will burn.

7.     Now check the braised mutton. If oil separates from the side and the color becomes darker, add hot water and mix thoroughly. Cover and cook the mutton for the next one or one and half hour or till it becomes tender. After it is cooked completely, add the caramelized onion and check the seasoning. Mix everything together and give it a standing time for at least 15-20 minutes. Sprinkle ghee from top. 

8.     Serve hot with steamed rice, pulao, chapati or parantha.

The Big Move

Moving and relocating to a new place can be both exciting and challenging at the same time. For us it was one of the biggest moves of our life considering various factors present. The first and foremost amongst those are to get acquainted to some new rules and changes, which can be quite different from what we are still used to. Especially when you are moving to an entirely another state, you should be prepared for some fresh set of challenges in life.

Moving can be stressful too sometimes if you are emotionally attached to your previous place. The feeling can be so unnerving when you think about your daughter who is almost ready to go to a middle school. Leaving all the friends, school, and so many good memories behind and coming to a completely new environment are some of the most common thoughts that come to your mind during moving. But you need to think in a positive way that the new place can bring so much more and add more growth in her life. You need to start looking for the new aspects of life in the new place to cope with the situation. And this is the most important way to get rid of the emotional stress of relocating to an entirely new place.

Adding to all these, there are so many other attachments that you never want to get rid of. Like in our situation, we were emotionally bonded with our previous location as our family got extended there. Yes, my son was born there and our life got a whole lot of happiness after that. Life was never the same after that and got a new meaning of joy and content. We as a family grew emotionally. Apart from these, there are friends who became family and we learned many more lessons for our lives. So, in a nut-shell, we can never forget the place we left and it will always hold a very special place in our life and in our heart.

Next, comes the most daunting and practical phase of moving and relocating, like packing, selling and wrapping up staff. If you are moving out of state, you need to plan well in advance and keep a few important things in mind to make the move easier and hassle-free. The procedures of selecting a mover and moving things accordingly depend on personal choices. So, I am not going to jump on those details, instead I am more focused on the exciting road trip that we took to the new city.

Thinking about a 4-day road trip with two kids (3.5 and 10.5 years old) was never a difficult choice for us. By God’s grace, they are quite familiar with this kind of road trip and were very happy and excited about the decision. They are always ready to face challenges when it comes to exploring new places and gathering some amazing experiences. Upon that we decided to stay in certain places and look around the local attractions to make our journey more exciting and wonderful. It is always important to keep some factors in mind whenever you are travelling with kids, amongst which most vital part is to make the trip comfortable for them. They should not get bored and tired, which may only make your journey more and more difficult. Taking breaks in between, giving them proper snacks and drinks, talking and playing games with them, giving time for minimum screen entertainment are some of the best ways to keep them in good mood. Taking rest and nap times will also give them energy and keep them fresh, especially if it is a long and hectic drive of 7-8 hours a day. We did every possible thing to make the journey comfortable, interesting and less weary and restless for them.

We took stops and looked around some of the wonderful places on our way. We were not in a hurry, so decided to spend as much family time as possible, which were not very usual for the everyday hectic schedule. That proved to be a very appropriate decision taken by us. We laughed, we played, and did everything together before taking the new leap to our new life in a new state.

We learned so many things during this journey and the most important amongst them is not to be afraid to take the risk. When there is risk and challenge, you will see yourself changing too, and changing is inevitable in every step of life. You don’t know what is there on the other side, and unknown is always terrifying. But you will always learn new things with new trials and errors. You will even see how much growth and development came out of the things you have been through the journey. You will definitely become a stronger and more confident individual. You will look at yourself in a different way, realize more of who you are and what the world is.

So hopefully this move will prove to the right choice for us in every aspect of life. With all the good wishes and blessings from our friends and family, we are hoping to see some positive changes and good things happening to this new phase of our life. We are thankful to so many people during this journey who never failed to express their love and shower blessings. Without them our life would be incomplete. This is a real blessing that we got to know these people in some phase of our life. They already hold some most special places in our heart. The hardest part of our move is to leave them behind (of course physically, and not emotionally) and the feeling is so painful. But we definitely hope to see them in future because you never know what is waiting for you in life. On this positive thought I want to conclude this blog and hope to have you all beside me in my future journey.

Love you all and take care..

Apologize for this delay and not blogging for quite a long time. But now I am ready and will provide regular updates in my blog.

Kosha Mangsho/Spicy Mutton in Gravy/Mutton kosha

I don’t know if restating Kosha Mangsho as Spicy Mutton in Gravy is precise or not, but I’m sure that won’t bring any difference in the heavenly taste of this mouth-watering ever-so-famous Bengali delicacy. This traditional meat curry brings smile to every person who loves food and cannot manage a single Sunday lunch without it. For some people Sunday lunch means nothing else but enjoying Mutton kosha or Kosha Mangsho on a bed of steaming hot rice.

For my friends who are not aware of the delicate fantasy of this traditional Bengali meat curry, Kosha Mangsho is goat meat chunks cooked slowly in rich and spicy gravy of onion, tomato, ginger, garlic and a mix of some other spices. The secret of the heavenly taste lies in the time factor, that is, the more time you take to slow-cook, the better will the taste comes out. The slow cooking method and the proper ingredients in perfect proportions are the key to heavenly taste o f mutton kosha.

Now about the cooking method, you can either cook in a pan or wok for about 2-2.5 hours, or you can use the pressure cooker that will take lesser time with no difference or lesser in taste. Either of this method can be followed for bringing out the best taste results, provided you use the right spices and other ingredients. So here comes the method and ingredients for Mutton Kosha or Kosha Mangsho or Spicy Mutton in Gravy.

Ingredients:

For the marinade:

Goat meat (cut into chunks): 2 lbs.

Plain yogurt or hung curd: 3 tblsp.s

Ginger and garlic paste: 1 tblsp each

For the gravy:

Onion slices: 2 cups

Ginger and garlic paste: 1 tsp. each

Chopped tomatoes: 1 cup

Turmeric powder: 2 tsp

Red chili powder: 1-2 tsp or as more or less spice level preferred

Garam masala powder: 1-2 tsp or as preferred

Cinnamon: 1 inch

Cardamom: 2-3 pods

Cloves: 3-4

Bay leaf: 2

Dry red chili: 2-3 whole

Salt: as per taste

Sugar: 1 tsp

Coriander leaver: handful for garnishing

Mustard oil: 4-5 tblsp

Cooking instructions:

1.       Take a large mixing bowl and put together all the ingredients for marinade.

2.       Clean and pat dry the goat meat chunks and mix them with the marinade. Cover and keep aside for 2-3 hours.

3.       Take a heavy bottom pan or wok and heat mustard oil. Fry the halved potatoes till they turn brown. Keep them aside.

4.       Tamper the oil with the whole garam masala, dry red chilis and bay leaf.

5.       Add the onion slices once nice aroma comes from the whole spices and fry them till onions become light browned.

6.       Next add ginger garlic paste, tomatoes and salt. Mix them nicely.

7.       Now add the marinated mutton pieces and cook nicely for few minutes.

8.       It’s the time to add the dry spices, like turmeric, chili and garam masala powder and mix them together very nicely.

9.       Cook the mutton very carefully for 20-30 minutes, keep the heat medium and check time to time so mutton doesn’t stick to the bottom. Add warm water time to time in little proportions if the curry becomes dry. Add the fried potatoes now.

10.   Now if you want to pressure cook it, put the mutton into pressure cooker at this point. Cook for 10 minutes. But if you want to cook in the same pan for a longer time, add 3 cups of warm water and cook covered for 2 hours or till it is softened and cooked nicely.

11.   After the mutton gets cooked nicely, garnish with fresh coriander leaves. Serve hot with either rice or luchi or paratha.  

Chicken Tikka Masala

This is one of the top most favorites on my dinner table. Chicken Tikkas are the small bite sized chicken pieces marinated with some selected spices and grilled in Tandoor or conventional oven. When these delicious tikkas are cooked through the creamy gravy of tomato, onions and yogurt, you get the heavenly tasty Chicken Tikka Masala. Serve it on the bed of steaming rice or with any kind of Naan or breads, and it makes a perfect meal on your dinner table.

Although there are varied stories available about the origin of this mouth -watering delicacy, one of the most popular legends is that it was invented by an Indian or Pakistani chef of a restaurant in Great Britain. So, without getting into any stories, let’s concentrate on the making of this incredibly aromatic chicken curry and enhancing your cooking skill a little more.

The recipe includes 2 steps – first making the tikkas and then make the gravy and cook the tikkas into it.

Ingredients for Chicken Tikka Masala:

First step: Making the Tikka:

1.       Chicken breasts or thigh cutlet: 2 lbs.

2.       Full fat yogurt: 1 cup

3.       Ginger and garlic paste: 1 tbsp. each

4.       Turmeric powder: ½ tbsp

5.       Red chili powder: 1 tbsp.

6.       Garam masala powder: 1 tsp

7.       Salt to taste

Procedure:

1.       Cut the chicken into bite size cubes. Clean them nicely and pat them dry

2.       Take a large mixing bowl and put all the ingredients for margination.

3.       Now transfer the chicken cubes in it and keep them covered for 30 minutes to 1 hour

4.       Take baking tray and line it with aluminum foil or parchment paper. Now add the marinated chicken pieces in the tray and broil for 12-15 minutes. Check in between and turn them over if needed.    OR

5.       If you don’t have the oven, you can easily do the process in a skillet. Grease the skillet with little oil or butter and fry the chicken pieces till the turn brown on each side.

Second step: Making the Gravy:

1.       Onion (sliced): 1 cup

2.       Tomato puree: ½ cup

3.       Cinnamon sticks: 2

4.       Cloves: 3-4

5.       Cardamom: 2-3

6.       Cumin seeds: ½ tsp

7.       Bay leaf: 1

8.       Ginger paste/grated: 1 tsp

9.       Coriander powder: 1 tsp

10.   Turmeric powder:

11.   Red chili powder

12.   Garam masala powder:

13.   Salt and sugar: As per taste

14.   Heavy cream 100 ml / Evaporated milk 6-7 tbsp.

15.   Ghee / clarified butter: 2-3 tbsp.

16.   Cilantro: for garnishing

Procedure:

1.       If you are using a skillet to shallow fry the chicken, use the same skillet. Otherwise use a wok or pan and heat oil with some tampering by cumin seeds, cloves, cardamom, cinnamon sticks and bay leaf.

2.       Add the onion slices and fry them till translucent. Then add ginger paste and the dry spices.

3.       After stirring them for couple of minutes add the tomato puree and cook for another 7-8 minutes on medium to low heat. Add some water after few minutes to form a nice gravy and season with salt and sugar.

4.       Cover and cook for 5 more minutes on medium heat and then add the chicken. Cook them through the gravy for next 10 minutes and add some hot water if needed as the gravy should be thicken by then.

5.       After that add the heavy cream / evaporated milk (whichever you are using) and mix the entire thing nicely. Don’t cook the chicken for ling after adding cream/milk. Switch off the heat after 2-3 minutes.

6.       Add ghee on top and garnish with cilantro.

Serve hot Chicken Tikka Masala on a bed of steaming flavorful rice or with Naan.

Chicken Curry : Simple and quick recipe in 30 minutes

Chicken Curry is nowadays like a staple food in most of the households. Kids have become so picky and fussy eater nowadays that parents have to find new and unique recipes everyday to at least make them sit and eat. For my kids I can say chicken and eggs are ultimate savior for me. Like for chicken you can give them in any form, any recipes, they will eat the last crumb with supreme pleasure. Similarly, eggs are their all-time favorite too. So chicken curry and egg curry are the most common dishes on my table, be it on weeknights or weekends.

This simple chicken curry can be an on-the-go recipe for you as well and proved to be easier and quick dinner on weeknights. Kids always like it too, which is an added advantage for you. Just mix in all the basic dry spices with the chicken pieces and cook in onion and tomato gravy on medium heat. You can make it slightly sweet or extra spicy by adding some extra flavors if you wish. You can even make it richer and more aromatic by adding some heavy cream or coconut milk.

The important thing is there can never be a specific recipe for a simple chicken curry. Every cook makes it differently by putting their personal touch and preferred spices in it. Whatever you mix in it, it will never fail to be a good dish and nothing can go wrong in whichever way you make it.
So today I am giving you one of the easiest and simplest recipe of Chicken Curry for weeknights dinner, cooked with some basic ingredients available in your kitchen .

Ingredients:

Chicken: Cut in medium pieces OR Chicken wings (or in any form available in your freezer): 2 lbs/1 kg

To Marinate:
Yogurt: Half cup
Salt : 1 tbsp
Turmeric powder: 1 tbsp
Red chili powder: 1/2 tbsp
Kashmiri red chili powder (optional) : 1/2 tbsp
Chicken Curry masala (optional) : 1 tbsp
Oil: 1 tbsp.

For Gravy:
Onion : 2 medium or 1 1/2 big
Tomato : 1 medium size
Potato : cut in cube (5-6 cubes, add more or less as per your choice)
Ginger paste : 1 tbsp
Garlic paste : 1/2 tbsp or more if preferred
Turmeric powder : 1/2 tsp
Red chili powder : 1/4 tsp
Garam masala powder : 1 tsp
Whole garam masala (cloves, cinnamon and cardamom)
Dry Red Chili : 1 -2
Bay Leaves : 1-2
Salt to taste
Sugar : 1 tsp
Cilantro / Coriander leaves : to garnish

How to make the chicken curry:

1. Wash the chicken thoroughly and pat them dry with the paper towel.
2. Marinate the chicken pieces with all the ingredients mentioned above and keep it for at least 10-15 minutes (you can keep the marinated chicken for long if you want, like 30 minutes)
3. Heat oil in a pan or wok and fry the potato cubes till golden brown. Keep them aside and now temper the oil with the whole spices, dry red chili and bay leaves. Add the sliced onions when the aroma comes and fry them in medium heat. You can add some salt and sugar while frying, it will help to bring a nice caramelized color.
4. Once onions are fried and translucent, add the tomato and ginger garlic paste and fry together covering the pan for 5-6 minutes on low-medium heat. Then add the dry ingredients like turmeric powder, chili powder and garam masala powder. Fry the whole thing on low heat till oil separates.
5. Now add the marinated chicken (with the marinade sauce too) as well as the fried potatoes and mix all of them nicely on medium heat. Once you mix them thoroughly add 2 cups of warm/hot water and cook covered for 10-12 minutes till the chicken gets soft and cooked nicely. Adjust salt and sugar according to your taste.
6. If you want to put some more flavor like coconut cream or heavy cream, add at this point when the curry is almost done. Mix them nicely and let it cook for another 5 minutes and switch off the heat. Sprinkle some cilantro on top and cover it to give some standing time.
Serve with steaming rice or naan or simple roti. Put some onion and cucumber slices aside to add that extra pinch and enjoy....

Kalakand: 2 easy recipes

Being a Bengali I can easily tell how our weakness for food, especially sweets can takeover our lives over anything. There is no credit for assuming why Bengalis are very often identified with food, spices and of course sweets. But Don't get confused with the type of sweets we love, it's mostly Roshogolla, Sandesh, Kalakand, Chom-chom, Pantua (not Gulab-jamun), Rasomalai, and the list goes on forever :D

Recipe for Roshogolla is attached in the link below:

https://spicesoflives.blogspot.com/2015/02/roshogolla-or-rasgulla.html


The primary ingredient for making Kalakand is khoya/paneer/cottage cheese/chhana. You can use store bought cottage cheese or khoya but I consider the homemade chhana is preferable as I have tried both. As per my explanation, the texture and taste of Kalakand made from homemade chhana cannot be compared with the readymade cottage cheese.

Although you are always welcome to try out if running late with guests coming over, and it will turn out pretty good. But you must try making Kalakand with chhana and that's when you will discover and magic and the heavenly taste.

Today I am going to provide my viewers both the recipes. For beginners, as in who have just started entering the kitchen and find everything super difficult :), cottage cheese or store bought paneer will be better. But for pro and who love doing experiments and keep the excitement on, homemade chhana will definitely work best.

Recipe 1: 

Ingredients:
1. Ricotta cheese or any kind of cottage cheese or khoya (from Indian Grocery Store): 500 gms
2. Sweetened Condensed Milk: 1 can/14 oz
3. Cardamom powder
4. Almond-pistachios or few strands of saffron for decoration

Preparation:
1. Take a mixing bowl and put together first three ingredients. Mix very well with a spoon evenly.
2. Take heavy bottom steel or non-stick pan. Heat it on medium flame and pour the sweet mixture. Now keep stirring frequently on medium to low flame, so that it won't stick at the bottom.
3. Keep stirring for 8-10 minutes or till the mixture comes together in a lump and comes out of the sides.
4. Grease a tray with ghee or butter and pour the mixture. Spread it evenly along the sides and the top part of course. Sprinkle chopped nuts or saffron strands or simply some cardamom powder (basically any flavor of your choice) and keep it in the room temperature for about an hour.

5. Cut into square pieces and enjoy the sweet creamy Kalakand. You can refrigerate and use for next 4-5 days.

Recipe 2:

Ingredients:
1. Whole Milk: 2 liters
2. 1 lemon or Vinegar half cup (for curdling the milk and making chhana)
3. Sugar (powdered): 3/4th cup (you can add less or more as per your sweet preference)
4. Cardamom powder
5. Almond-pistachios or few strands of saffron for decoration
6. Rose water (optional)

Preparation:
1. Boil the milk in medium heat. For curdling the milk you can either use juice of a whole lemon or half cup vinegar. Add slowly once the milk start bubbling and stir continuously.
2. Within few minutes the milk will separate from water and switch off the flame at this point. Wait for another couple of minutes and you can see the chhana will separate and whey comes in.
3. Strain the chhana in a cheese-cloth and squeeze out water as much as possible. Hang the cheesecloth for 45 minutes to strain any excess water.
4. Now take the chhana and put it in a heavy bottom pan. Cook the mixture for 7-8 minutes and add sugar, cardamom powder or rosewater if you want.
5. Cook for another 2 minutes till it comes together in a lump. Grease a tray with ghee or butter and pour the mixture in it. Sprinkle chopped nuts or saffron strands or simply some cardamom powder (basically any flavor of your choice) and keep it in the room temperature for about an hour.
6. Cut into square pieces and enjoy the sweet creamy Kalakand. You can refrigerate and use for next 4-5 days.

Chicken Chaap

If you are in love with Mughlai cuisine, Chicken Chaap will definitely be on the list of your top favorites. This is one of the rich traditional Mughlai delicacies, you will hardly keep yourself off from tasting. Mughlai cuisine includes the usage of aromatic variety spices, milk, cream, dried fruits and nuts which results in the rich and savory taste. Chicken Chaap go hand in hand with Biriyani, Naan or Paratha. 

The most significant part of this recipe includes the marination. The marinade sauce takes most of the ingredients needed for the recipe and longer the marination, better and richer the taste comes out of it. The marinated chicken should be slow cooked for at least 30 minutes till the rich oily gravy comes out of it. Once the marination is done, it takes no time and labor to prepare Chaap. The very simple procedure makes it accessible to your kitchen if you have all the ingredients available with you, which I guess most of you all have. 

So why wait to find a good restaurant, when you can make it by yourself in no time. Follow the recipe below and experience the rich aromatic taste of the very traditional Mughlai delicacy. 

For Biriyani, follow this link :
https://spicesoflives.blogspot.com/2015/02/mutton-biriyani.html


Ingredients for Chicken Chaap:

Chicken drumsticks : 9-10
Greek yogurt or hung curd : 3/4th cup
Besan (roasted) : 2-3 tbsp 
Roasted Cashew paste : 2-3 tbsp
Poppy seeds paste : 2 tbsp
Onion paste : Half onion if it's big or a small whole
Ginger-garlic paste : 2 tbsp
Garam masala powder : 1 tsp
Nutmeg powder 1/2 tsp
Salt : As preferred
Red chili powder : 1 tbsp or less (as preferred)
Black pepper powder : 1 tsp
Saffron or Kesar : Just a pinch, soaked in warm milk
Kewra water : 1 tsp or less if you want
Ghee and oil: 1 tbsp each of them


Procedure:

1. Clean the chicken pieces thoroughly and pat them dry with a paper towel. Then slit the pieces with a knife and keep them aside.

2. Take a large bowl and beat the yogurt nicely as no lump should be there. Mix rest of the ingredients except oil/ghee nicely to form a smooth and rich paste.

3. Now add the drumsticks in the marinade and coat the pieces nicely and cover and rest for atleast 4-5 hours.

4. You may use a heavy bottom steel pan or a non-stick one. Add and heat ghee and oil together in a medium flame. Now add all the chicken pieces including the marinade sauce on the top. Keep the flame as low as possible, cover and let it cook slowly. Check them time to time so they don't stick at the bottom. Turn over the pieces carefully after 10-12 minutes and again cook them covered for another 10 minutes.

5. Check with a fork if the drumsticks are cooked nicely and oil starts coming from the gravy. The gravy should be rich and thick after all the water dissolves. If you feel they haven't cooked nicely and the gravy is dried up, sprinkle some warm water. After it's done nicely and aroma is coming as well, keep it covered for another 5 minutes to give it standing time. You can sprinkle some more nutmeg powder over it if you want, but that's absolutely optional.

6. Serve with Pulao, Paratha, Naan or even simple chapati. 

Mishti Doi: Only 3 ingredients

Mishti Doi or sweetened yogurt is the quintessential dessert for which Bengal is widely known. As we all know Bengal is the home for some finest traditional sweets and its sweet heritage is continuing till date. Mishti Doi is considered a must and prepared extensively in all kinds of festive and auspicious occasions

Today I will give you a very easy and quick recipe for Mishti Doi that you can prepare any time at home.

Ingredients for Mishti Doi:

1. Full fat plain yogurt : 14 oz
2. Condensed Milk : 14 oz
3. Evaporated Milk : 14 oz

Serves : 6-8

Procedure:

1. Take a large mixing bowl and pour all the 3 ingredients. Whisk thoroughly with a hand blender or with a whisker.
2. Preheat the oven to 350 F or 180 C.
3. Now take a baking dish and pour the mixture. Bake for 15-20 minutes.
4. Do not remove the baking dish after switching the oven off. Keep it inside for 7-8 hours or overnight.
5. Take the dish outside and check whether it is set nicely. Now cover it with a lid or aluminium foil and keep in the refrigerator for at least 5 hours before serving.
6. Decorate with nuts, raisins, pistachios or anything according to your choice and serve chilled.