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 

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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 

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

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

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

Chef Harpal Singh Sokhi shares the recipe for Badshahi Pitha.

ep17_ rec 01_badshahi pitha 

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.

ep15_ rec 02_champaran mutton 

Makhuti is a famous moong dal and rice kheer from Bihar. This is a traditional dessert from Bihar, a state which has a rich culinary history. Bihari cuisine although rich in history is known for its simplicity.Makhuti is a perfect example of the richness and the simplicity of the Bihari cuisine. In this recipe, milk, cooked moong dal and rice are cooked together till it becomes thick and creamy. The further addition of khoya makes it creamier.The creamy luscious Makhuti is not to be missed when in Bihar.

Makhuti is a popular moong dal and rice dessert from Bihar. Chef Harpal Singh Sokhi brings the recipe of this creamy delight to your kitchen.

Chef Harpal Singh Sokhi shares the recipe for Makhuti, a creamy, luscious kheer.

Watch Makhuti Recipe by Chef Harpal Singh Sokhi

Makhuti

ep15_ rec 01_makhuti 

Kathal Biryani is a vegetarian biryani made with kathal (jackfruit). Generally, biryani is made wither with chicken or meat but if someone doesn’t eat meats but wants to savour the flavour and taste of a biryani, then jackfruit biryani is a perfect substitute.Kathal or jackfruit has a texture similar to both red meat and chicken. Moreover, in this biryani, all the aromatic spices and ingredients are used that are used in a regular biryani.Chef Harpal Singh Sokhi’s Kathal Biryani is fragrant, delicious and unforgettable.

Kathal Biryani is a popular biryani that is made without chicken or mutton. Chef Harpal Singh Sokhi shares the recipe for this biryani made with jackfruit.

Chef Harpal Singh Sokhi shares the recipe for Kathal Biryani, a delicious meat-less biryani.

Watch  Kathal Biryani Recipe by Chef Harpal Singh Sokhi

Kathal Biryani

Chef Harpal Singh Sokhi shares the recipe for Kathal Biryani, a delicious biryani.

50 bd s02 ep_22 recipe_01_kathal ki biryani

Gud Gujiya is a crispy, flaky pastry filled with a sweet, nutty stuffing of jaggery and dry fruits. Gujiya (filled with khoya and nuts stuffing) is generally made during special occasions pujas or festivals. However, due the culinary influence of its two neighbouring states of Bihar and Bengal, gujiya is made with jaggery stuffing in Varanasi.The crunchy, nutty and sweet Gud Gujiya is super delicious. You should make this scrumptious sweet a part of your food journey in Varanasi.

Gud Gujiya is a crispy, flaky sweet filled with a nutty stuffing of jaggery. Chef Harpal Singh Sokhi shares the recipe for this special sweet dish.

Gud Gujiya is a crispy, flaky pastry filled with a sweet, nutty stuffing of jaggery and dry fruits.

Watch Gud Gujiya Recipe by Chef Harpal Singh Sokhi

Gud Gujiya

Chef Harpal Singh Sokhi shares the recipe for Gud Gujiya, a flaky sweet filled with a nutty stuffing of jaggery.

ep14_ rec 02_gud gujiya 

Suhal Ki Chaat is quite similar to papdi chaat, except the paapdi is replaced with crispy suhal. The crispy deep-fried suhal is topped with boiled white peas, chopped onions and tomatoes, yogurt, sev, tomato chutney and chilli flakes. The crunchiness of suhal, the tangy and sweet tastes of yogurt and tomato chutney impart an amazing scrumptiousness to this dish.Your trip to Varanasi is incomplete without the Suhal Ki Chaat.

Suhal Ki Chaat is a crispy, tangy street food snack from the holy city of Varanasi. Chef Harpal Singh Sokhi shares the recipe in detail.

Chef Harpal Singh Sokhi shares the recipe for crispy, tangy Suhal Ki Chaat.

Watch Suhal Ki Chaat Recipe by Chef Harpal Singh Sokhi

Suhal Ki Chaat

ep14_ rec 01_suhal ki chaat 

Dum Ki Machli is a fish cooked in dum pukht style. This style involves placing the fish or any food in a in a clay pot called a handi, sealing it tightly with dough and cooking it over a low flame for hours on end.The chef uses Indian salmon fish for Dum Machli, marinates it with various spices and cooks it on a slow flame in a clay pot. The slow cooking allows all the flavours of various spices and ingredients to release their maximum flavours.The rich and spicy Mughlai Dum Ki Machli is a treat for all your olfactory and gastronomic senses.

Dum Ki Machli is a fish cooked in Dum pukht style. Chef Harpal Singh Sokhi shares this recipe which was a part of the royal kitchens of the Awadh.

The rich and spicy Mughlai Dum Ki Machli is a treat for all your olfactory and gastronomic senses.

Watch Dum Ki Machli Recipe by Chef Harpal Singh Sokhi

Dum Ki Machli

Chef Harpal Singh Sokhi shares the recipe for Dum Ki Machli, a fish cooked in Dum pukht style

ep13_ rec 03_dum ki machli 

Kundan Qaliya is a traditional golden coloured mutton curry from the Mughlai cuisine. The gravy of the mutton is golden in colour. The gravy gets its colour from the use of turmeric powder, yellow chilli powder and saffron. The chef garnishes this curry with golden varakh and enhances the appeal of this already beautiful dish.The creamy, smooth golden curry and the tender mutton pieces make this dish a manna from heaven.

Kundan Qaliya is a traditional golden coloured mutton curry from Awadh (Lucknow). Chef Harpal Singh Sokhi shares the recipe for this Mughlai curry.

Chef Harpal Singh Sokhi shares the recipe for Kundan Qaliya, a mutton curry.

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Harpal Singh Sokhi

Chef & Hosts

Recipes By Chef

Mezbani Mangsho

Harpal Singh Sokhi

View Recipe

Macher Pulao

Harpal Singh Sokhi

View Recipe

Balish Mishti

Harpal Singh Sokhi

View Recipe

Shows By Chef

Grand Trunk Rasoi

Harpal Singh Sokhi

Our Chefs & Hosts

Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar

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Harpal Singh Sokhi

Chef & Hosts

Recipes By Chef

Mezbani Mangsho

Harpal Singh Sokhi

View Recipe

Macher Pulao

Harpal Singh Sokhi

View Recipe

Balish Mishti

Harpal Singh Sokhi

View Recipe

Shows By Chef

Grand Trunk Rasoi

Harpal Singh Sokhi

Our Chefs & Hosts

Kunal Kapur

Akanksha Khatri

Tejasvi Chandela

Ajay Chopra

Rakesh Raghunathan

Harpal Singh Sokhi

Pankaj Bhadouria

Gautam Mehrishi

Smit Sagar