2 Recipes for the New Year!

Today is Poila Boishak. Or the first day of the Boishak month which marks the Bengali new year. And so, can food be far behind? So here are not one, but two recipes -- both courtesy R. A mutton dish from Lucknow (or so the name suggests) and then for the sweetdish - Malpua. Both are not R's own. Definitely not the Malpua which happens to be a great favorite not only in Bengal but elsewhere in India as well.

Enjoy!! Have a great year ahead.

Lucknavi Ghosht kaa achar
(Loosely translated it means Mutton Pickle from Lucknow...although its not a pickle).

You will need:
Mutton Half kilo
Ginger garlic paste 1 tbsp
Red chilli powder 1 tsp
Turmeric 1 tsp
Dried red chillies 2-3
Khaskhas (Poppy seeds) 1 tbsp
Cloves 4-5
Cardamom 3
Aniseed(saunf) 1 tsp
Cinnamon 1 stick
Sesame seeds 1 tsp
Corainder seeds 1 tsp
Sugar 1 tsp
Salt to taste

How to:
1. Marinate the mutton in ginger garlic paste,salt and sugar for
an hour.
2. Dry roast the poppy seeds,cloves,cardamom,aniseeds and cinnamon.
3. Grind these to a paste.
4. Heat oil in a pressure cooker. Add the whole red chilli.
5. Add the meat and the ground spices,turmeric powder,red chilli
powder.
6. Pressure cook the meat in 1 cup of water(for about 6-7
whistles).
7. Open the lid of the pressure cooker and simmer till liquid
evaporates and dish is dry.
8. Keep stirring to prevent from burning.
8. Sprinkle with sesame seeds and whole corainder seeds.
9. Serve hot with parathas or rotis.

Malpua

You will need:
Milk 1 1/2 litres or 7 cups
Khoya or Mawa grated 50 gms
Green cardamoms 3
Refined flour 3 tbsp
Ghee to deep fry or white oil will do
For sugar syrup
Sugar 2cups
Natural yellow colour (optional) 1/4 tsp
For garnish
Pistachios 15-20
Saffron a few strands

How to:
1. Boil milk in a thick heavy bottomed pan, reduce heat and simmer
till it is reduced and reaches a coating consistency.
2. Add grated khoya and mix well.
3. Allow it to cool to room temperature.
4. Reserve 2 tbsp of sugar and form sugar syrup with the rest of
the sugar and two cups of water.
5. Dissolve saffron in 2tbsp of hot milk.Add it to the sugar
syrup. Chop pistachios finely.
6. Add refined flour and reserved sugar to the reduced milk. Mix
well and make a batter of pouring consistency using a little
milk if required.
7. Heat sufficient ghee in a wide mouthed flat bottomed kadai.Pour
a ladleful of batter to form a small pancake.
8. Cook on low to medium heat.
9. Turn it over when it starts to change colour slightly. When
both sides are done, drain and immerse in sugar syrup.
10.Sprinkle chopped pistachios and remaining saffron on malpuas.
11. Reapeat till all the batter is used up.
12. Serve hot.

Bon Appetit!