Showing posts from December 20, 2015

My Annual Baking Fare: Christmas Cake

For the past few years, baking a Christmas cake has been a regular affair at home. And since this has only been the last 5-6 years, I am always on the lookout for healthier recipes year on year, but unfortunately using it all the regal ingredients. This time I discovered a new recipe and added some twist to make a it a tad bit healthier. And this is how it turned out ..

The recipe is here for reference:
Ingredients: ·Melted butter, to grease the pan ·Mixed dry fruits (chopped) soaked in rum for atleast 10 days. It can be kept soaked for 2-3 months as well. Keep replenishing the rum as the fruits gets exposed. you can also add tutty fruity though I did not use that this year. This year I used oCashew oBlack Currant oRaisins oPistachios oDried figs oAlmonds ·1 tablespoon finely grated orange rind ·1/2 cup (125ml) orange juice ·1/3 cup (80ml) brandy ·250g Unsalted Butter, melted, cooled. You can use Nutralite or similar table margarine ·1 cup (200g) firmly packed brown sugar ·2 cups (300g) plain flou…

Golbari'r Kosha Mangsho

For quite sometime we have been coming across various patrons and "well wishers" of a Calcutta mutton joint named Golbari. And the dish in specific mention was Golbari'r Kosha Mangsho. Golbari is actually the round building located at the 5 road crossing at Shyambazar in Kolkata. I am told that the original owners have now transferred the ownership and the place is now known as New Punjab Hotel. Kosha Mangsho loosely translated means a dry mutton dish with excess efforts on maturing part on the pan while cooking. At home we have been contemplating having this dish for quite sometime now. With the potential risks of LDL, Uric Acid, expanding girth, etc it's a challenge to have red meat at home, as a common fare. Hence the entry of red meat needs adequate pampering 😋. This time we thought we will try the preparation of the famed Golbari'r Kosha Mangsho. Mr Google helped us extensively and we landed up on the page of Anwesha, And thanks…