chef & host - Harpal Singh Sokhi | Zee Zest

Harpal Singh Sokhi

Mezbani Mangsho is a spicy mutton curry from Chittagong, Bangladesh. This curry is in fact pride and joy of Chittagong. It is said that only Chittagonian chefs can make this dish. They are said to have a monopoly over this dish.Mezban means host and Mezbani means a feast arranged by the host for guests. So, Mezbani Mangsho is generally prepared during feasts to feed the whole community.Mezbani Mangsho is a rich, spicy and lip-smacking mutton curry.

Mezbani Mangsho is a spicy mutton curry from Chittagong, Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this special Bengali curry.

Chef Harpal Singh Sokhi shares the recipe for Mezbani Mangsho, a spicy mutton currry.

Watch Mezbani Mangsho Recipe by Chef Harpal Singh Sokhi

Mezbani Mangsho

In a bowl, marinate the mutton with raw papaya paste, garlic paste, ginger paste, onion paste and salt and keep it aside.

For mezbani masala, dry roast coriander seeds, fennel seeds, white mustard, black cardamoms, dry red chillies, nutmeg, mace, fenugreek seeds, poppy seeds and cumin seeds in a pan and grind them to a fine powder.

Heat mustard oil in a handi and then add cinnamon stick, bay leaves, cloves, star anise, green cardamoms, cumin seeds, and sliced onions and let the onions turn slightly brown.

Next, add the marinated mutton to the handi, mix well and cook for 3-4 minutes.

Now add coriander powder, red chilli powder, turmeric powder, black pepper powder and water and cover the handi with a lid. Let the mutton cook for 40-45 minutes.

Add almond paste and mezbani masala to the handi, cover it with a lid and cook again for some time.

Garnish Mezbani Mangsho with coriander sprig and serve. 

mutton

raw papaya paste

ginger paste

garlic paste

onion paste

salt to taste

coriander seeds

fennel seeds

white mustard

black cardamoms

dry red chillies

nutmeg

mace

fenugreek seeds

poppy seeds

cumin seeds

mustard oil

cinnamon stick

bay leaves

cloves

star anise

green cardamoms

sliced onions

corinader powder

red chilli powder

turmeric powder

black pepper powder

water as required

almond paste

coriander

Grand Trunk Rasoi

ep18_ rec 03_mezbani mangsho 

Macher Pulao is a traditional Bengali fish pulao from Chittagong, Bangladesh. Pulao is a rice-based dish. Macher Pulao is made with different type of fish but Hilsa/Ilish is generally preferred much more. This fish curry is generally served with rice or roti.The rich flavour of Hilsa, the different spices used, the fragrant Basmati rice and infusion of ghee give this pulao an awesome aroma and lip-smacking taste.

Macher Pulao is a traditional fish pulao from Chittagong, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this pulao made with Hilsa fish.

Chef Harpal Singh Sokhi shares the recipe for the delicious fish pulao, Macher Pulao.

Watch Macher Pulao Recipe by Chef Harpal Singh Sokhi

Macher Pulao

For gravy, heat ghee in a kadhai and add bay leaves, cinnamon stick, cloves, green cardamoms, chopped onions, garlic paste and ginger paste and allow the onions to turn brown.

Next, add green chillies, salt, red chilli powder, turmeric powder and mix well. Now add curd and coconut milk and cook it till the gravy boils.

Add hilsa fish pieces to the gravy and cook it on a slow flame for some time.

In a pressure cooker, heat ghee and add green chillies, coconut milk, soaked Basmati rice, salt and water, mix well and pressure cook it for 3 whistles.

Once the steam escapes, open the pressure cooker and add pieces of hilsa and the gravy to the rice and pressure cook it for one whistle. 

Macher Pulao is ready to serve. 

ghee

chopped onions

green chillies

curd

coconut milk

hilsa fish

soaked Basmati rice

ep18_ rec 02_mach-er pilao 

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. It is shaped like a pillow and huge in size. A piece of Balish can weigh up to 2 kgs. This sweet has a rich history of 100 years. Similar to traditional Bengali sweets, Balish is also made from chhena and sugar syrup. The soft and luscious Balish Mishti is an amazingly delicious dessert.

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. Chef Harpal Singh Sokhi shares the recipe for this pillowy dessert.

Balish Mishti is a traditional sweetmeat from Netrokona region of Bangladesh. 

Watch Balish Mishti Recipe by Chef Harpal Singh Sokhi

Balish Mishti

Heat milk in a pan and let it boil for some time.

Once the milk boils, remove it from the flame and add vinegar to it. The milk will curdle and chhena will be formed.

Put the chhena in a muslin cloth and give it a squeeze. Put this chhena in a bowl of cold water and again squeeze hard to remove excess water.

Now remove the chhena in a parat and knead the chhena till it becomes smooth. 

Next add semolina, baking soda and all-purpose flour to it, mix well, knead again and then cover with a wet muslin cloth.

For making sugar syrup, mix water and sugar in a pan and caramelise the sugar. 

Once the sugar caramelises, add some more sugar and water to it and make sugar syrup. 

Make round balls from chhena and give them a cylindrical shape. 

Add them in sugar syrup and cover the pan with a lid and let Balish cook for 40-45 minutes.

After 45 minutes, place Balish Mishti in a serving plate and pour some sugar syrup on it.

Garnish with saffron and add some rabdi on it. Balish Mishti is ready to serve. 

milk

vinegar

semolina

all-purpose flour

pinch of baking soda

sugar

saffron

rabdi

Chef Harpal Singh Sokhi shares the recipe for Balish Mishti, a traditional from Netrokona region of Bangladesh. 

ep18_ rec 01_balish mishti 

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry. Chui or Choi Jhal is a creeper herb that is grown in the Khulna region of Bangladesh. The small pieces of this herb are used in cooking meat and fish curries. Chui, a spicy, salty and pungent herb imparts a distinct flavour to the traditional Jhaaler Murgir Jhol. In this recipe, pieces of chicken are cooked in a red gravy along with chui and other spices and herbs.The classic Bnegali chicken curry, Chui Jhaaler Murgir Jhol, is delicious and mouth-watering.

Chui Jhaaler Murgir Jhol is a typical Bengali chicken curry with a special ingredient called Chui. Chef Harpal Singh Sokhi shares the recipe for this finger-licking curry.

The classic Bnegali chicken curry, Chui Jhaaler Murgir Jhol, is delicious and mouth-watering. 

Watch Chui Jhaaler Murgir Jhol Recipe by Chef Harpal Singh Sokhi

Chui Jhaaler Murgir Jhol

Heat mustard oil in a handi and add cinnamon sticks, cloves, green cardamoms, and sliced onions and cook till the onions brown slightly. 

In a bowl, mix together coriander powder, turmeric powder, and Kashmiri red chilli powder with water and make a paste.

When the onions turn brown, add chicken, garlic paste, ginger paste and chopped green chillies to the handi, mix well and cook for 10 minutes.

Now, add water, whole garlics and Chui Jhal stick to the chicken handi, cover the handi and cook for 15 minutes.

Remove the Chui Jhaaler Murgir Jhol in a serving bowl and serve. 

cinnamon sticks

Kashmiri red chilli powder

chicken

chopped green chillies

whole garlic

Chui Jhal stick

Chef Harpal Singh Sokhi shares the recipe for Chui Jhaaler Murgir Jhol, a finger-licking Bengali chicken curry.

ep17_ rec 03_chui jhaaler murgir jhol 

Kathalair Beijer Bhorta is a side dish made with Kathalair Beijer or jackfruit seeds. Bhorta means anything that is mashed and this anything includes mashed vegetables, mashed fish or mashed herbs. Generally, bhortas are made with eggplants, potatoes, prawns or fish, as well as several other vegetables and herbs.The main ingredients are either steamed, grilled, or roasted before they are mashed. Here, the chef makes bhorta with jackfruit seeds.The spicy and zesty Kathalair Beijer Bhorta is a perfect accompaniment for rice or roti.

Kathalair Beijer Bhorta is a dry curry made with jackfruit seeds. Chef Harpal Singh Sokhi shares the recipe for this delightful side dish. 

Chef Harpal Singh Sokhi shares the recipe for Kathalair Beijer Bhorta.

Watch Kathalair Beijer Bhorta Recipe by Chef Harpal Singh Sokhi

Kathalair Beijer Bhorta

Roast dry red chillies in a pan for 2-3 minutes and then remove.

In the same pan, boil jackfruits seeds with water for 12-15 minutes.

Peel the boiled jackfruits seeds and keep aside.

Coarsely grind the roasted dry red chillies.

In another mixer jar, grind jackfruit seeds and garlic cloves together and remove in a bowl.

Add chopped onions, chopped green chillies, ground red chillies, salt and mustard oil to this mash and mix well.

Kathalair Beijer Bhorta is ready to serve. 

water

jackfruit seeds

garlic cloves

ep17_ rec 02_kathalair beijer bhorta 

Badshahi Pitha is a pudding of rice, jaggery and milk that is infused with ghee and cardamom powder. Traditionally, it is cooked by the new bride when she arrives at her in-laws’ home right after the wedding. Another speciality of this pitha is its smoky flavour which comes from the charcoal (koyla) on which this pitha is traditionally cooked.Here, the chef steams this pitha in a steamer. The delicate Badshahi pitha is moist, soft and delicious.

Badshahi Pitha or Bibikhana Pitha is a traditional dessert from Bikrampur region in Dhaka, Bangladesh. Chef Harpal Singh Sokhi brings the recipe of this unique Bengali dessert to your kitchen.

Chef Harpal Singh Sokhi shares the recipe for Badshahi Pitha, a traditional dessert from Bangladesh.

Watch Badshahi Pitha Recipe by Chef Harpal Singh Sokhi

Badshahi Pitha

Roast rice flour in a pan and stir continuously to ensure that it doesn’t get burned or sticks to the bottom. 

Beat eggs in a bowl and add desiccated coconut, milk powder, cinnamon powder, cardamom powder, date palm jaggery, roasted rice flour, and ghee and mix well. 

Add milk, mix well and let the batter rest for a few minutes.

Meanwhile, grease a baking mould with ghee and dust with all-purpose flour. 

Now pour the batter in the mould and keep the mould in a steamer.

Steam the batter for 30 minutes.

After 30 minutes, unmould the Badshahi Pitha in a serving plate, sprinkle powdered sugar on it and serve. 

rice flour

eggs

desiccated coconut

milk powder

cinnamon powder

cardamom powder

date palm jaggery

powdered sugar

Chef Harpal Singh Sokhi shares the recipe for Badshahi Pitha.

ep17_ rec 01_badshahi pitha 

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User - Harpal Singh Sokhi | Zee Zest

Moong Dal Mungore with Suran Aur Angoor Ki Chutney is a combination of the savoury & spicy moong dal mungore or pakode (lentil fritters) and the delicious suran (Elephant foot yam) chutney and the tangy angoor (grapes) chutney.  The holy city of Mathura is famous for its street food and the moong dal pakodas is a popular snakc out there.The chef pairs the hot, crunchy deep-fried moond dal mungore with two very different chutneys. A bite of pakoda with these zesty and tangy chutneys gives you a medley of flavours.The crispy Moong Dal Mungore with the tangy Suran Aur Angoor Ki Chutney is the ultimate street food.

Moong Dal Mungore with Suran Aur Angoor Ki Chutney is a lip-smacking combination. Chef Harpal Singh Sokhi shares the recipes for this savoury and tangy combination. 

Chef Harpal Singh Sokhi shares the recipe for Moong Dal Mungore with Suran Aur Angoor Ki Chutney.

Watch Moong Dal Mungore Recipe by Chef Harpal Singh Sokhi

Moong Dal Mungore Suran Aur Angoor Ki Chutney

ep11_ rec 03_moong dal mungore suran aur angoor ki chutney 

Makai Ke Aate Ki Sabzi is a homely curry of green leafy vegetables and makai ka aata. The green leafy vegetables include spinach, mustard leaves, and white goosefoot that are cooked in mustard oil with other ingredients. The mustard oil gives this curry its unique flavour. Makai aata (maize flour) and the incomparable Amritsari wadis are added to this curry which raise the flavours and texture of this curry to another level. This a traditional homely recipe and the chef takes inspiration from his mother’s recipe to come up with this saag/curry. He serves the saag with paratha and spring onion. The classic, homely Makai Ke Aate Ki Sabzi is finger-lickingly delicious.

Makai Ke Aate Ki Sabzi is a homely curry of green leafy vegetables and makai ka aata. Chef Harpal Singh Sokhi shares the recipe in detail.

The classic, homely Makai Ke Aate Ki Sabzi is finger-lickingly delicious.

Watch Makai Ke Aate Ki Sabzi Recipe by Chef Harpal Singh Sokhi

Makai Ke Aate Ki Sabzi

Chef Harpal Singh Sokhi's Makai Ke Aate Ki Sabzi is a delicious homely curry.

ep08_ rec 02_makai ke aate ki sabji 

Shukto is a popular mixed vegetable dish from Bengal. This dish contains several vegetables but bitter gourd (karela) is its main ingredient. It has several other vegetables like eggplant, radish, sweet potato etc. giving this dish a bitter-sweet taste.Shukto is nutritious as it is full of vitamins due to the presence of a variety vegetables. It is soothing too, especially during the intense heat of summer. The vegetables are cooked in mustard oil which gives this dish a distinct flavour.The colourful and flavourful Shukto is a feast for eyes and for stomach.

Shukto is a famous mixed vegetable dish from Bengal. Chef Harpal Singh Sokhi shares the recipe of this traditional Bengali dish.



Chef Harpal Singh Sokhi shares the recipe for Shukto, a  mixed vegetable dish from Bengal.

Watch Shukto Recipe by Chef Harpal Singh Sokhi

Shukto

ep16_ rec 03_shukto 

Kachche Aam Ki Kheer is a creamy kheer made with raw mangoes. Kheer is a popular dessert in India and it is made with many different ingredients such as rice, seviyan, sabudana, dals etc. but kheer made with raw mangoes is a rarity.This kheer has its origins in Murshidabad, a historical city in West Bengal. In this recipe, the mangoes are grated, boiled and then cooked in milk, sugar, rose water and saffron.Kachche Aam Ki Kheer has the sweet and tangy taste of mangoes, sweetness of sugar and creaminess of milk intermingled with flavours of rose essence and saffron.

Kachche Aam Ki Kheer is nothing but raw mango pudding. Chef Harpal Singh Sokhi shares the recipe for this unique creamy dessert.

Chef Harpal Singh Sokhi's Kachche Aam Ki Kheer is a unique creamy dessert.

Watch Kachche Aam Ki Kheer Recipe by Chef Harpal Singh Sokhi

Kachche Aam Ki Kheer

ep16_ rec 02_kacheche aam ki kheer 

Posto Bori Diye Macher Jhol is a delicious Bengali fish curry. Posto Bori is a dumpling of ground and sundried poppy seeds. Macher Jhol is a famous and much-loved Bengali fish curry.Here, the chef uses Rohu fish to make the spicy and yummy fish curry. Macher Jhol is made routinely in Bengali households. In fact, no discussion of Bengali cuisine is complete without the mention of Macher Jhol. The addition of posto bori enhances the flavours of already tasty macher jhol.If you are in Bengal, you have to try this delicious Posto Bori Diye Macher Jhol.

Posto Bori Diye Macher Jhol is a delicious Bengali fish curry with posto dumplings. Chef Harpal Singh Sokhi shares the recipe in detail.

Chef Harpal Singh Sokhi shares the recipe for Posto Bori Diye Macher Jhol.

Watch Posto Bori Diye Macher Jhol Recipe by Chef Harpal Singh Sokhi

Posto Bori Diye Macher Jhol

ep16_ rec 01_pasto bori diye mach-er jhol 

Khaja is a traditional multi-layered, crispy dessert from the Silao and Rajgir regions of Bihar. In fact, the Silao Khaja was recently granted GI tag. This sweet is believed to have originated from the Gangetic plains of Bihar dating back to 2,000 B.C. It is quite similar to the middle-eastern Baklava.Khaja is made from all-purpose flour, deep-fried and then soaked in flavourful sugar syrup. Khaja absorbs the sweetness of sugar syrup but still retains its crispiness.The multi-layered Khaja is crispy, sweet and just melts in your mouth.

Khaja is a traditional multi-layered, crispy dessert from Bihar. Chef Harpal Singh Sokhi brings the recipe of this wafery and delicious sweetmeat.

Chef Harpal Singh Sokhi shares the recipe for Khaja, a traditional dessert from Bihar.

Watch Khaja Recipe by Chef Harpal Singh Sokhi

Khaja

ep15_ rec 03_khaja 

Champaran Mutton is a unique mutton curry from Bihar that is made in a pot made of clay. All the ingredients and mutton pieces are cooked in one earthen pot on a slow flame. The mouth of the pot is sealed with dough similar to what is done in ‘dum’ dishes. The slow cooking ensures that the mutton becomes tender and the flavours all the spices and ingredients are released in the curry.The tender, spicy, and delectable Champaran Mutton is a must have when you are visiting Bihar.

Champaran Mutton is a unique mutton curry from Bihar. Chef Harpal Singh Sokhi shares the recipe for this one-pot meat dish.

The tender, spicy, and delectable Champaran Mutton is a must have when you are visiting Bihar. 

Watch Champaran Mutton Recipe by Chef Harpal Singh Sokhi

Champaran Mutton

Chef Harpal Singh Sokhi shares the recipe for the unique one-pot Champaran Mutton curry.