Mishti Pulao (Sweet Pilaf)

History:

Mishti Pulao is a delightful Bengali rice dish that perfectly balances sweetness with the flavors of aromatic spices. It's often served during special occasions and celebrations, reflecting the rich and diverse culinary traditions of Bengal. The dish highlights the Bengali love for rice and the skillful use of ingredients like ghee, raisins, and aromatic spices.

Recipe: Mishti Pulao

Ingredients:

• 1 cup Basmati rice, soaked for 30 minutes and drained
• 1/4 cup ghee
• 1/4 cup cashews
• 1/4 cup raisins
• 1 large onion, thinly sliced
• 2-3 green cardamom pods
• 2-3 cloves
• 1 small cinnamon stick
• 1 bay leaf
• A pinch of saffron strands (optional)
• 1/2 teaspoon sugar
• Salt to taste
• Fresh coriander leaves for garnishing
  
  
  

Instructions:

Preparing the Rice:

1. In a large pot, bring enough water to a boil. Add the soaked and drained rice. Parboil the rice until it's about 70% cooked. The grains should still have a slight bite. Drain and set aside.

Making Mishti Pulao:

1. Heat ghee in a heavy-bottomed pan over medium heat.
2. Add the cashews and raisins. Fry until the cashews turn golden and the raisins puff up. Remove and set aside.
3. In the same pan, add the sliced onions. Sauté until they turn golden brown.

Adding Aromatics:

1. Add the green cardamom pods, cloves, cinnamon stick, and bay leaf to the pan. Sauté for a minute until aromatic.
2. If using saffron, soak the saffron strands in a tablespoon of warm milk. Set aside.

Creating the Sweetness:

1. Add the sugar to the pan and mix well. The sugar will caramelize with the onions, adding a subtle sweetness to the pulao.

Assembling the Pulao:

1. Add the parboiled rice to the pan. Gently mix with the onions and spices, being careful not to break the rice grains.
2. If using saffron, drizzle the saffron milk over the rice to create a beautiful yellow hue.
   
   
   

Cooking the Pulao:

1. Cover the pan with a tight-fitting lid and reduce the heat to the lowest setting. Let the pulao cook for about 15-20 minutes. This allows the flavors to meld and the rice to cook through.

Finishing Touch:

1. Once the pulao is cooked, turn off the heat. Let it rest, covered, for another 10 minutes to allow the steam to evenly distribute.

Serve: Mishti Pulao is traditionally served with Bengali dishes like Kosha Mangsho (slow-cooked mutton curry) or Chicken Curry. Its subtle sweetness and aromatic flavors make it a cherished addition to celebratory meals.

Mishti Pulao captures the essence of Bengali cuisine by infusing sweetness into a savory dish, resulting in a harmonious balance of flavors.

Vegetarian

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Kathi Rolls

The Kathi Roll, also known as Kati Roll or simply "Roll," is a popular street food that originated in Kolkata, India. Its history dates back to the early 20th century when a man named Nizamuddin, a resident of Kolkata, conceptualized the idea of wrapping kebabs in parathas (Indian flatbreads) for busy office workers. He set up a small stall near the famous Nizam's Restaurant, which soon gained popularity for serving these flavorful and convenient rolls.

Originally, the filling for Kathi Rolls consisted of skewer-roasted kebabs such as chicken, mutton, or paneer (Indian cottage cheese), accompanied by various accompaniments like onions, chilies, and chutneys, all rolled up in a paratha. Over time, the concept evolved, and different variations emerged, incorporating various ingredients and flavors to suit diverse tastes. The Kathi Roll quickly spread across India and beyond, becoming a beloved street food and a favorite snack for many.

Detailed Recipe for Chicken Kathi Roll:

Ingredients:

For the Chicken Marination:

• 500 grams boneless chicken, thinly sliced
• 2 tablespoons yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Salt to taste

For the Parathas (Flatbreads):

• 2 cups whole wheat flour
• Water for kneading
• Salt to taste
• Ghee or oil for cooking

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 1-2 green chilies (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon lemon juice
• Salt to taste

Other Ingredients:

• 1 large onion, thinly sliced
• Lemon wedges
• Wooden skewers, soaked in water (if using)
  
  
  

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt to create a marinade.
   • Add the sliced chicken to the marinade and mix well. Allow it to marinate for at least 1 hour, preferably longer, in the refrigerator.

2. Prepare the Mint Chutney:

   • Blend mint leaves, coriander leaves, green chilies, cumin powder, lemon juice, and salt to a smooth chutney. Adjust the spice level to your preference.

3. Make the Parathas:

   • In a mixing bowl, combine whole wheat flour, salt, and a little water at a time to knead into a soft dough.
   • Divide the dough into small balls and roll them out into thin parathas using a rolling pin.
   • Cook each paratha on a hot griddle (tawa), applying ghee or oil on both sides until golden brown spots appear. Keep them warm.

4. Cook the Chicken:

   • Thread the marinated chicken slices onto wooden skewers if using, and cook them on a grill, stovetop griddle, or in the oven until fully cooked and slightly charred. Alternatively, you can cook the chicken in a skillet.

5. Assemble the Kathi Rolls:

   • Take a paratha and place a portion of the cooked chicken in the center.
   • Add some sliced onions and a drizzle of mint chutney.
   • Roll the paratha tightly around the filling, securing the bottom with parchment paper or aluminum foil to hold the shape.

6. Serve:

   • Serve the Chicken Kathi Rolls hot, accompanied by lemon wedges and extra mint chutney on the side.

Note: Feel free to customize the recipe by using different fillings like paneer, mutton, or veggies, and adjusting the spice levels according to your taste.

Non Vegiterian

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