Yogurt chocolate mousse

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About Recipe A deliciously yummy and light dessert, our Greek Yogurt Chocolate Mousse Recipe is a healthy option for those who want to indulge and satisfy their sweet craving and yet not pile up on the calories. Ingredients: 1. cups Curd  2. tbsp Sugar , powdered 3. 50 grams Dark chocolate , grated to garnish Method: Whisk  and curd with sugar till sugar dissolves completely. After mixing freeze the curd in a bowl for 30 minutes. Than in a glass add grated chococlate after that pour freezed curd and again make a layer of chocolate again pour curd. You can make chocolate layer with chocolate syrup. than again freeze it. serve chilled.                                       
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Bengali Style Chicken Rezala Recipe - Chicken Korma Recipe

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About Recipe:
A subtle flavoured bengali style chicken curry that is slowly cooked with whole spice like cinnamon, cloves, bay leaf and dry red chillies. By simmering slowly with the curd mixture and whole spice, it keeps the chicken moist, tender and adds in lot of flavours.
Chicken Rezala by Debashis Dutta

Ingredients:
  • 1 Onion , ground to paste
  • 1/2 inch Ginger
  • 8 to 10 Garlic Cloves
  • 10 Cashew nuts , ground to paste
  • 2 tablespoon Sesame seeds (Til seeds) , ground to paste
  • 2 Bay leaf (tej patta)
  • 4 Cloves (Laung)
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 1 inch Cinnamon Stick (Dalchini)
  • 4 Dry Red Chillies
  • 1 tablespoon Garam masala powder
  • 1 teaspoon Black pepper powder
  • Salt , to taste
  • Kewra water - 1tbsp
  • Rose water - 1tbsp
  • 2 tablespoon Mustard oil , for cooking
  • 1 kg Chicken , drumstick and thighs
  • 1 cup Curd (Dahi / Yogurt)
  • 1 teaspoon Sugar
  • 10 Saffron strands , for garnish
Preparation:

1.    To begin making the Bengali Style Chicken Rezala Recipe - Chicken Korma, grind the onion, half of ginger and half of garlic in a mixer to a smooth paste.

2.    Once the paste is made, remove and transfer it into a bowl. Wash the mixer and add cashew nuts and poppy seeds and add about 1/4 cup water and grind it into a smooth paste and set aside in a bowl.

3.    Wash the chicken pieces well and place it in a bowl. Add half of the ground onion paste, half of cashew-nut and poppy seed paste, and 1 cup of yogurt, salt and 1 teaspoon pepper powder and give it a mix.

4.    Marinate the chicken for at least 2 hour in the refrigerator.

Marinated chicken
5.    Heat a kadai with mustard oil, once it is heated up, add all the whole spice like cloves, cinnamon, cardamom, bay leaf and dry red chillies and saute until the spice are roasted well. 

6.    This will just take a minute.

7.    Add the remaining chopped onion, ginger and garlic into the kadai and saute for a couple of minutes.

8.    Add in the remaining poppy seed and cashew nut paste and give it a stir.

9.    Finally add in the marinated chicken pieces along with all the curd mixture into the kadai, sprinkle 2 teaspoon garam masala powder, salt to taste and give it a slight mix. Add Kewra water and rose water and gave it a stir.

10.    Close it with the lid and allow the Chicken Rezala to cook on medium heat for 25 minutes until the chicken is tender and cooked.

11.    Make sure you turn the chicken pieces in the middle and give the curry a stir so the chicken gets evenly cooked.

12.    Open the lid and sprinkle a teaspoon of sugar and give it a stir and turn off the heat. Check the salt and adjust according to taste.

13.    Transfer the Chicken Rezala onto a serving plate and sprinkle with few strands of saffron and serve hot.

14.    Serve the Bengali Style Chicken Rezala Recipe along with Whole Wheat Onion Stuffed Kulcha.


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