Chef Priyatosh Ghosh Shares His 2 Decadent Festive Recipes

Planning a grand festive food spread can be daunting, but with the right approach, it can be an enjoyable experience. The key is to focus on interesting culinary fare that will impress your guests. Start by selecting a theme for your spread and choose dishes that fit it. Consider incorporating unique flavours and ingredients to add excitement to the menu. With careful planning and attention to detail, a tremendous festive food spread can be a memorable and enjoyable experience for everyone involved, says  Chef Priyatosh Ghosh, Head Chef, Stone Street Bar & Kitchen by BHIVE. He decided to share two recipes for the ongoing and upcoming festive season dotted with various regional and international festivals. 

"I chose these recipes and dishes because they are authentic cuisine of all the three ongoing and upcoming festivals, such as Ramadan, Easter and Poila Boisakh. I grew up eating these dishes from my fellow Muslims, Christians and Bengali," mentions Chef Priyatosh.             

Flourless Chocolate Fudge

If you're looking for the most fabulous chocolate cake, go no further than this flourless version. A decadent dessert suitable for the holiday season may be made with only a few simple ingredients and in under an hour. You get a decadent dessert for this festive period.

Flourless chocolate cake, Image By: Stone Street Bar & Kitchen 

Ingredients

• 1 kg ring                                         
• Castor sugar 190 gm   
• Butter 190 gm             
• Dark chocolate 375 gm
• Coffee powder 10 gm  
• Eggs 6 nos
• Orange jam 150 gm       
• Pollachi vanilla ice cream 400 gm            

Method

• Set out 6 eggs and let them come to room temperature.
• Meanwhile, melt the butter and chocolate. You'll need 12 ounces of both.
• Start with a lot of chocolate melted in butter.
•  Try to go for bittersweet chocolate for a deep, chocolatey flavour, but you can swap in any rich, dark bar you like (avoid milk and white chocolate for this recipe).
• The butter and chocolate create an incredibly silky base
• Then, whisk in the sugar and the six eggs, one at a time, to the chocolate mixture. Combine the cocoa powder and almond extract and stir until smooth. This will impart a delicious, unique flavour. In any case, that's all there is to it! 
• Pour the mixture into the prepared pan and bake for 25–28 minutes.
• Dust with chocolate powder and serve with whipped cream when it has cooled.

Mutton Kasha

Bengali style mutton kasha, Image by: Stone Street Bar & Kitchen 

Mangshor Jhol, or Mutton Kasha, is a distinctive Bengali noon dish. It goes well with steamed rice or an array of pulao and flatbreads. It is typically made with flavorful spices such as cumin, coriander, turmeric, chilli powder, onions, garlic, ginger, and tomatoes. The meat is simmered in this delicious gravy until it becomes tender and succulent.                         

Ingredients

•  Mutton 1 kg     
• Potatoes – halved 250 gm          
• Onions - sliced  85 gm
• Chopped tomatoes 30 gm
• Garlic paste 10 gram
• Ginger paste – 50 gm
•  Greek yoghurt 15 gm
• Lime juice
• Turmeric powder ¼ teaspoon
• Red chilli powder to taste
•  Cumin powder 14 gm
• Coriander powder 14 gm            
• Garam masala powder 15 gm
•  Green chilli paste 16 gm
• Cardamom
• Cinnamon stick 1
• Cloves a handful
• Bay leaves 3-4nos
• Caraway seeds/shahi jeera 9gm
• Nutmeg powder 9gm    
•  Mustard oil 25 ml
•  Ghee   5ml

      Method                                   

• Wash the meat under running water and drain the excess water. Paste 2 pieces without any bone or fat into your mixie. Mix all of the meat (and the ground meat) with the yoghurt, 1/3 tsp salt and 2 tbsp mustard oil. Cover and put back in the fridge for at least for 4 hours. Best if kept overnight.
• Once you are ready to cook, very finely slice the 2 onions. Heat oil and fry these with a pinch of salt till dark golden. Drain and take out. Keep aside.         Add the lightly pounded whole cloves, cardamoms, cinnamon, pepper and bay leaves in the same oil. 
• Once they release the aroma, add the onion paste. Cook on medium for 5-6 minutes or till they start to leave oil and the raw smell is gone. Add the ginger garlic paste and chilli powder and cook again for 5-6 minutes until oil oozes at the sides.                      
• Now add the meat, salt and mix thoroughly. Cover and let it brown; keep stirring from time to time. This 'kasha' is very important for Bengali cooking. You cannot rush this step, especially for a Kasha recipe that needs the meat to be browned naturally in its juices, and the best result comes from slow cooking it on low flame.        
• After 20-30 minutes, you will see the meat stops leaving juices and is dark and oily. 
• Add 2 cups of warm water at this stage. Adjust seasoning, turmeric powder, half of the birista (fried onion), and nutmeg powder. 
• Transfer to a pressure cooker and cook for 2 whistles on medium. Switch off and let the steam dissipate in itself.                     
• You can cook it in a covered pan on low flame for 60-70 minutes or until the meat is tender and cooked through. I do that occasionally for special gatherings at home. Refrain from checking on the meat and opening the lid too often. 
• Give it time to cook in its own juice. Just shake the pan from time to time to stop it being burned at the bottom.
• Turn off the flame and pour the mutton in a serving dish

Serve it with steamed rice or luchi or choice of Indian flatbreads.