(Recipe of Kosha Mangsho by Chef Paul Kinny, Intercontinental, Marine Drive. Pic/Bipin Kokate)
North East: Til Pitha, Assam
2 cups high gluten rice
1 cup jaggery
2 Tbsp black sesame seeds
4 cups water
>> Soak rice in water overnight and drain it the next morning. Grind the grains in a mixer until fine and keep aside.
>> On a hot griddle, roast the sesame seeds and pound them with the help of a mortar and pestle. Do not use a mixer as the high speed can burn the flavour.
>> Cut jaggery into fine pieces and mix it with the sesame seed powder.
>> Heat a griddle and spread the rice batter on it with the help of a deep ladle. While the batter cooks, place a small amount of jaggery and sesame stuffing on it and spread well.
>> Once the pancake looks cooked (not brown), fold it from both the corners and press it tightly and flip over.
>> Cook it on the other side and remove from fire.
>> Serve hot with tea as an afternoon snack.
(Assamese Til Pitha by Senior Sous Chef Pavan Chennam, ITC Maratha, Andheri (east). Pic/Shadab Khan)South: Mutton Ishtoo, Kerala
500 gm mutton cubes
2 potatoes ,cubed
2 onions, sliced
1-inch ginger, julienned
1 curry leaf
3 green chillies, slit
2 cups coconut milk
1 Tbsp coconut oil
1/2 cup cashew nut paste
Salt as per taste
>> Boil mutton pieces in hot water and keep aside.
>> In another vessel, heat water and add potatoes to it. Once the potatoes look par boiled, remove from water and keep aside.
>> In a pan, heat coconut oil and saute cloves, ginger, curry leaf and green chillies.
>> Once the mixture begins to sizzle, add potatoes, mutton cubes and mix.
>> Cook for three to four minutes and add coconut milk.
>> Once the milk begins to thicken, add cashew nut paste and adjust the seasoning.
>> Mix well and let the ishtoo cook for a few more minutes. Serve hot with warm rice.
(Kerala Mutton Ishtoo by Chef Pawan Kumar Chennam, Senior Sous Chef, ITC Maratha, Andheri (east). Pic/Shadab Khan)