The Cosmo Kitchen

Ras Bara 'Rasbara' or 'Rasbora' is a traditional dessert from the western region of Odisha and is savored during most festive occasions. Deep-fried balls of split yellow gram batter are dipped in sugar syrup and usually flavored with cardamom powder. It’s an uncomplicated recipe with few ingredients and very little effort. And yet it is delicious and one of my favorites’.   So, let's get started. Preparation time: 20 mins Cooking time: 30 mins Servings 6-8 persons Ingredients: 1 cup moong dal or split yellow gram (soaked in water for 5-6 hours) 1 cup sugar 1 ½ cups water A pinch of salt A pinch of baking soda ½ tsp cardamom powder Instructions: Heat water and sugar in a pot and prepare a thin syrup. Add cardamom powder and keep aside. Drain all the water from the soaked dal and transfer to a blender and blend into a smooth paste. Add 1 to 2 tbsp of water to adjust the consistency. Add a pinch of salt and baking soda and whisk it for about 15 mins in one

Brown Rice Risotto with Chicken and Mushroom Italian cuisine is not just about pasta and pizza, it's also about Risotto and Polenta. Well, Polenta I haven’t explored yet but wish to do that soon too.😊 Risotto is one of their staple dishes, just like paella for Spain or khichdi for us. It wouldn’t be wrong if I say, it's an Italian version of our very humble khichdi.   A simple one-pot meal with mild flavors but bountiful of taste. My style of cooking is often inspired however, I like to give it my own version and touch. I do like to explore new ingredients and bring out unique flavors but at the same time, I also vouch for local ingredients. Risotto has that creamier texture and is authentically made with Arborio, but since Arborio isn’t readily available in India, I experimented with the dish with brown rice, and well the taste and texture were pretty close and we enjoyed it thoroughly. Preparation time: 30 mins Cooking time: 30 mins Servings: 2-3 persons Ingredie

Chicken Mughlai As I earlier mentioned in my blog, Shahi dishes emerged from the royal kitchens of Mughals and were strongly influenced by Persian and Turkish cuisine and culture. The complex cooking techniques with usage of rich and creamy sauces, elaborate spices, nuts and fruits gives Mughlai dishes a unique blend of aromas and flavours that is unparalleled and unmatched. One such classic recipe is the Chicken Mughlai which is not just delicious but also has unsurpassed flavours. The magic of fried onions, creamy cashew-almond paste and relatively simpler spices than other Mughlai dishes, this dish is unique in its own way. I have tried to keep it as simple as possible with lesser ingredients and simple spices available at home.             Preparation time: 30 mins Cooking time: 30 mins Servings: 2-3 persons Ingredients: 500 gms chicken 1 cup thick curd 1 large onion sliced 1 tbsp ginger garlic paste 8-9 almonds 8-9 cashews 1 tbsp oil 2 tbsp ghee 1 tsp cumin powder 1