Durga Puja, Diwali, Bhai Dooj is over for 2024. But we are not short of festivities. With Christmas and New Year coming up, here is a list of simple festive dishes that you can make easily in your homes.

KOSHA MANGSHO

INGREDIENTS:

1. For marination:
2. 1 kg mutton (bone-in, preferably with a good amount of fat)
3. 2 tbsp yogurt
4. 1 tsp turmeric powder
5. 1 tsp red chili powder
6. 1 tsp ginger paste
7. 1 tsp garlic paste
8. Salt to taste

• For cooking:
• 4 tbsp mustard oil (or vegetable oil)
• 2 large onions, thinly sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2-3 green chilies (slit)
• 2 large tomatoes, chopped
• 1 bay leaf
• 1 cinnamon stick
• 3-4 green cardamom pods
• 4-5 cloves
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp red chili powder (adjust to heat preference)
• 1 tsp sugar (optional, to balance flavors)
• Salt to taste
• Fresh cilantro leaves for garnishing

PROCESS

1. Marinate the Mutton

Clean and wash the mutton pieces thoroughly. If you’re marinating, mix the mutton with yogurt, turmeric powder, red chili powder, and a pinch of salt. Let it marinate for at least 30 minutes, though overnight is ideal for better flavor.

2. Preparing the Mutton Curry:

• Heat mustard oil in a large pressure cooker or a deep pan over medium heat.
• Add the whole spices (bay leaves, cardamom, cloves, cinnamon, and fennel seeds) and let them splutter.
• Add the sliced onions and sauté until they turn golden brown. Be patient, as this step is key to developing deep flavors.
• Add ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
• Stir in the tomato puree and cook until the oil separates from the masala (spice mix).
• Add the marinated mutton pieces and cook for 5-7 minutes, stirring occasionally, until the meat is browned and coated with the spices.
• Add turmeric powder, red chili powder, coriander powder, and cumin powder. Stir well.
• Pour in about 1-1.5 cups of water, and stir the mixture. Season with salt to taste.
• Close the lid of the pressure cooker and cook for 15-20 minutes, or until the mutton becomes tender. If using a regular pan, simmer for 40-45 minutes, adding water as needed to prevent the curry from drying out.
• Once the mutton is cooked and tender, add garam masala and adjust the seasoning, if necessary.

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HAZELNUT PRALINE

INGREDIENTS:

• 150 g hazelnuts (roasted and skinned)
• 100 g sugar
• 1 tbsp water
• 1/2 tsp vanilla extract (optional)
• For the Chocolate Coating:
• 200 g dark chocolate (around 70% cocoa, or your choice of chocolate)
• 50 g milk chocolate (optional, for a smoother texture)
• 1 tbsp unsweetened cocoa powder (optional, for extra depth of flavor)
• A pinch of sea salt (optional, for contrast)
• For the Hazelnut Ganache Filling (optional, for a soft center):
• 100 g heavy cream
• 150 g hazelnut chocolate spread (or Nutella)
• 50 g dark chocolate
• A pinch of sea salt (optional)

PROCESS

1. Prepare the Hazelnuts:

• Preheat your oven to 350°F (175°C).
• Place the hazelnuts on a baking sheet and roast them in the oven for about 10-12 minutes, or until the skins start to darken and the nuts become fragrant.
• Once roasted, remove them from the oven and let them cool for a few minutes.
• Once cooled, rub the hazelnuts with a clean kitchen towel to remove as much of the skin as possible. It’s fine if some skin remains, but most should come off.

2. Caramelize the Sugar:

• In a medium-sized heavy-bottomed pan, add granulated sugar and water (if using).
• Heat over medium heat, stirring occasionally until the sugar dissolves into the water. Once the sugar dissolves, stop stirring and allow it to cook undisturbed.
• Let the sugar cook for about 5-7 minutes until it turns a golden amber color. Be very careful not to burn it. You’ll know it’s ready when the sugar has a rich, golden caramel color.

3. Add the Hazelnuts:

• Once the caramel has reached the right color, immediately add the roasted hazelnuts to the pan, stirring quickly to coat them in the caramel.
• If you’re making a salted praline, you can sprinkle in a pinch of salt at this point for a sweet-salty flavor.
• Stir the hazelnuts around in the caramel for about 1-2 minutes to ensure they’re well coated.

4. Pour and Set:

• Pour the caramelized hazelnuts onto a baking sheet lined with parchment paper or a silicone mat.
• Spread them out evenly in a single layer. The caramel will harden quickly, so work fast!

5. Cool and Break:

• Let the hazelnut praline cool completely at room temperature, which should take about 20-30 minutes.
• Once it has hardened, break it into chunks or pieces by gently tapping it with a rolling pin or cracking it with your hands.

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MURSIDABAD CHICKEN CUTLET

INGREDIENTS:

• 500 g boneless chicken (chicken breast or thigh, finely minced)
• 1 large onion, finely chopped
• 1-2 green chilies, finely chopped (adjust to your heat preference)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to heat preference)
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• 1/2 teaspoon black pepper powder
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemon juice
• Salt to taste

For the Binding & Coating:

• 1-2 medium potatoes, boiled and mashed (helps bind the mixture and gives softness)
• 1 egg (for binding and coating)
• 1/4 cup breadcrumbs (for coating)
• Salt to taste
• Oil for shallow frying

PROCESS

1. Prepare the Chicken Filling:

• Heat 1 tbsp of ghee or butter in a large pan over medium heat.
• Add the chopped onions, garlic, ginger, and green chilies. Sauté them until the onions turn translucent and the mixture becomes aromatic (about 3-4 minutes).
• Add the minced chicken to the pan. Cook on medium heat until the chicken turns white and is no longer pink. Stir occasionally to break up any lumps in the chicken.
• Once the chicken is cooked, add cumin powder, coriander powder, red chili powder, garam masala, and turmeric powder. Stir well to coat the chicken with the spices.
• Add the boiled and mashed potato and mix everything. The potato helps bind the mixture and gives the cutlet its texture.
• Add salt, sugar (optional), and lemon juice. Mix until everything is well combined.
• Remove from heat and let the mixture cool completely.
• Once cooled, add chopped coriander leaves and adjust the seasoning if needed.

2. Shape the Cutlets:

• Once the filling is cooled, take a small portion of the mixture and shape it into round or oval cutlets (about the size of a golf ball). Flatten slightly to make them look like patties.
• Repeat until all the mixture is used up.

3. Coat the Cutlets:

• In one shallow bowl, add all-purpose flour and a pinch of salt.
• In another shallow bowl, beat the egg.
• In a third shallow bowl, add the breadcrumbs (seasoned with a pinch of salt if you like).
• Dust each cutlet in the flour first, making sure it’s lightly coated.
• Dip it into the beaten egg, allowing any excess egg to drip off.
• Finally, coat the cutlet in the breadcrumbs, pressing gently to ensure they are well coated.

4. Fry the Cutlets:

• Heat enough oil in a deep-frying pan to submerge the cutlets (about 2-3 inches of oil) over medium-high heat.
• To test if the oil is hot enough, drop a small piece of breadcrumb into the oil. If it sizzles immediately, the oil is ready.
• Carefully slide the cutlets into the hot oil and fry them in batches. Do not overcrowd the pan.
• Fry for 3-4 minutes on each side or until they turn golden brown and crispy.
• Once done, remove the cutlets with a slotted spoon and drain them on paper towels to remove excess oil.

5. Serve:

• Serve the Murshidabad Chicken Cutlets hot with a side of green chutney (mint or coriander chutney) or tomato ketchup.
• Garnish with extra chopped coriander leaves or lemon wedges for a fresh touch.

Chef Name: Chef Priyabrata Pani

Chef Designation: Chef De Cuisine

Hotel Name: Novotel Kolkata Hotel & Residences