Monday, 29 June 2015

Garlic Chops

Set oven at 160C
Just two core ingredients is all it takes to make this delectable dish - how much simpler could it get ?
300 Grams Chops.
1 Heaped Teaspoon Garlic Paste.
2 Tablespoons Light Soya Sauce  - Quantity will vary depending upon light or dark and from brand to brand .
10 Cloves Garlic.
5-6 Shallots.
Marinate chops in garlic .Cling film and seal the dish and refrigerate for 12-24 hours.
When ready to cook add soya sauce and bring chops to room - say 30 minutes .
Shake marinade off the chops preserving it in the bowl , sear over high heat in little olive oil for 2 minutes on each side.Remove from fire.
Place chops in a heavy bottom dish with a tight lid , scatter whole garlic cloves and whole shallots , add all the marination and oil from searing .Seal and bake 75 minutes at 160C.

I wish the photograph did justice to how wonderful these chops tasted - They came out melt in the mouth and deliciously infused with garlic .

Sikandalous Cuisine

Friday, 26 June 2015

Desi Pizza - Sabudana Base.

This is a fun take on Pizza -  Actually it is a pizza -has a base , a topping and cheese ! You can bake it like I did or cook this on a non stick pan . The leftover went into a muffin tray which gave birth to mini pizzas !
The Base:
1. Mug Sago / Sabudana - Soak . I sprinkle it with some water just enough to wet it all , leave it overnight , fluff it up with a fork every few hours and within 6-8  hours you have these beautiful soft white pearls ready for you .
1.Large Potato Grated.
2. Tablespoon Chopped Onions.
Gently mix the above , form a ball , take a oiled baking dish or non stick if cooking on low heat on the gas and pat the base into shape.I then baked this 10 minutes at 180C. If you aren't baking , then cook covered on a non stick for 7-8 minutes , then flip and do another 2-3 minutes.
The Topping:
Totally flexible , go with what you like , I used :
1 Red Pepper Chopped.
1/2 Yellow Pepper Chopped.
1 Teaspoon Chopped Garlic.
1 Onion Chopped.
10 Mushrooms Sliced.
Grated Cheese to taste.
Chili Flakes.
Dhania Leaves.

Heat oil , add all the vegetables salt and spice and cook for just about 3-4 minutes till they begin to loose shape - We aren't making a masala here !
Sparsely sprinkle grated cheese on the baled base - maybe 2 tablespoons . Add topping on the base , sprinkle more cheese and bake another 5-6 minutes till cheese melts. A divine carbohydrate / gluten / yeast free Desi Pizza !

Sikandalous Cuisine

Thursday, 25 June 2015

The Gourmet Studio - Pan Asian , Sheraton , New Delhi

Delhi Gourmet Club and Groupon India present The Gourmet Studio where we are showcasing one chef and his restaurant for the entire month . Yesterday we launched the Gourmet Studio with Executive Sous Chef Vaibhav Bhargava of Sheraton New Delhi , presenting the cuisine of Pan Asian , the exotic flavors of East Asia are offered to you by Chef Bhargava through a SIX course tasting menu .

The choices within each course are tempting and difficult to make ,
fortunately we were many of us so I got to taste a bit of everything . Tom Yum Soup was delectable , Warm Mushroom Salad came with a punch , perfect for my palate . Som Tam Salad again was delicious .

We got to taste each sushi , brilliantly made , something he has mastered at Guppy no doubt , and for mains I opted for melt in the mouth Teppanyaki Lamb Coriander , tasted Ruchira Hoon-Philip superb Chicken Teriyaki and I believe the prawns were a perfect choice too . This wonderful meal ended with yummy Pan Asian Fantasy Platter and Hot Toffee Pudding .

Do head to Pan Asian for this value packed tasting menu put together by Vaibhav who has come into his own beautifully ,what he plated yesterday was truly commendable. His awesome talent brilliantly displayed with this specially curated 6 course feast .Mark my words he will go very far . Super well done Vaibhav , we are very proud to have launched The Gourmet Studio with Pan Asian and you . Thank you Anchal Ghosh for making this happen .

To book your table, go to…/…/pan-asian-sheraton-hotel/791877 .The same SIX course meal comes to you at lunch Monday - Friday at Rs 1199/- and Rs 1399/- for Dinner. Saturday - Sunday lunch at Rs 1399/- and dinner at Rs 1799/-. Go for it , huge portions and a delectable experience !

Tuesday, 23 June 2015

Review of Afghan Darbar Restaurant - E - 96 , Lajpat Nagar - 2.

My only regret about yesterday's lunch was that we were just the two of us eating this fabulous food - I would have liked to have tasted many more dishes but physically that wasn't possible . Afghan Darbar was my first experience of Afghani food in Delhi and I so loved the place . It's neat , very clean , well air conditioned and the food is not just amazing but even more amazingly priced given the generous portions.
Friends on DGC recommended Chopan Kababs - they came piping hot on gigantic skewers and were delectable with a good hint of garlic. Qubuli Uzbaki another recommendation was again a must order each time kind of a winner - lightly seasoned mutton with delicately flavored  brown rice topped with raisins .This came with a tiny portion of Rajma which I will order next time and an amazing baingan - Borani Banjan I think which was
fried almost mashed slices of baingan topped with a sour garlic curd / cream maybe , sprinkled with dried mint .
Qorma Murgh was good - but probably avoidable next time . All this comes with these gigantic Afghani naans and for a total of Rs 730/- which included soft drinks and bottled water. I have long wanted to visit these famed Afghani eateries and thanks to all the tips friends in DGC gave , my first experience was delectable . Oh yes , do head there on a Monday - Lajpat Nagar Market is shut which makes it such a pleasure to visit the area !

Sikandalous Cuisine

Fish in Spicy Coriander Paste

2 Fillets Singhara / Rohu / Your Choice - 100 Grams Each.
Make Paste & Marinate fish for about an hour:
3-4 Green Chilies.
1/2 Teaspoon Ginger Paste.
1 Teaspoon Garlic Paste .
1/2 Teaspoon Haldi.
60 Ml Lemon Juice.
5-7 Curry Leaves.
150 Grams Fresh Green Coriander inc stems and roots.
1 Tablespoon Thick Hung Curd.
10 minutes before cooking add salt to the marinated fish .

1 Potato - Peel , cut in 4 and fry in Mustard Oil.
1 Heaped Teaspoon Rai Seeds.
Curry Leaves.
Whole Dried / Fresh Chilies.
Heat some mustard oil , splutter rai , add curry leaves and whole chilies . Add the fish along with marinade . Also add potato. Cook covered till fish is done turning once - maybe 4-5 minutes on each side , by now the potatoes would have also absorbed flavors too.Take off heat , add 1 tablespoon Mustard Oil - Superb !

Sikandalous Cuisine

Monday, 22 June 2015

Tofu Cheese Toast

Am not a fan of tofu so was horrified when I accidentally bought Tofu mistaking it for a pack of Feta . Anyway couldnt waste it and didnt wish to eat it while it tasted of tofu so I got thinking and came up with this delicious non recipe recipe.
6 Tablespoons Tofu Crumbled or enough Tofu to cover desired amount of bread.

4 Tablespoons Feta Crumbled
1 Tablespoon Diced Tomatoes- remove seeds.
1/2 Tablespoon Onions.
Green Chilies To Taste.
Add herbs / Dhania leaves - I forgot.
Salt if needed.
Loosely mix all ingredients .

Lightly toast bread , butter and top with the tofu crumble mixture - zap in a micro for 30 seconds to just about warm up and melt the cheese and you are done as all flavors come together beautifully . A delicious and quick snack / breakfast.
Sikandalous Cuisine

Review of Chef Sahil's Table at Sevilla​ ​, The Claridges, New Delhi.

Evening spent at Chef Sahil's Table at Sevilla
​ ​
left me wowed on most counts .The charm of the restaurant , wonderful company and our host the very unassuming and warm Chef Sahil showcased his talent beautifully through ​each of the dishes ​
​he plated.

We started with slow cooked vegetables on goat cheese and edible soil - innovative , beautifully presented and tasted fabulous too , other starter chicken bacon and chicken floss was good . The big surprise was white tomato soup - you have to experience this - sheer brilliance .
Hand cut Angus ravioli was beautifully made , flavors came together wonderfully in sherry butter.Risotto of wild mushrooms came flavor packed not just of the wonderful earthy mushroom flavors but with a splash of prosecco - everything came together beautifully .Himalayan trout with shrimp mousse another winner as was the compressed pork belly with scallops on a divine texture of carrots and orange - a work of art !
Sahil is willing to take calculated risks and play with ingredients which he so successfully showcased over the delectable dinner last night while keeping the integrity of the ingredients intact .He plans to have a parallel degustation menu running which would change every month
 - basically emphasize on seasonal fresh produce and different cooking techniques
 . Delhi is in for a year long delectable experiences at Sevilla for sure . Mumbai's loss has been Delhi's gain !

​Do head to Sevilla - you will not be disappointed. ​

Sikandalous Cuisine

Friday, 19 June 2015

Kozi korma ( chicken flavored with coconut )

I made this fabulous recipe Harjeet Sir had posted a few days ago - without doubt this is a winner all the way . The only change I made was to use kokum and not tamarind as this was made in Goa  . Yes added a bit more coconut milk too. Do try this dish , it's a winner all the way .
1 Kg Chicken pieces
3 Tablespoon Oil
2 Teaspoon Ginger chopped
3 Teaspoon Garlic chopped
3 Tablespoons Coconut milk
2 Teaspoons Green chili chopped
2 Teaspoons Chopped coriander
10 Curry leaves
4 Tablespoons Onions chopped
4 Tablespoons Tomatoes chopped
1 Teaspoon Aniseed
1 Teaspoon Mustard seeds
1" Cinnamon
5 Cloves
Salt to taste
1 Teaspoon Turmeric
3 Teaspoons Coriander power
2 Teaspoons Red chili powder
2 Teaspoons Tamarind pulp
1 Teaspoon Curry powder
Heat oil in a Lagan add mustard seeds,cinnamon,clove & curry leaves
Add onion and sauté for them for a while, now add chicken along with
chopped ginger, garlic, green chili & stir fry for a while. Add all dry spices and sauté them for a while,add some water and cook till chicken is little tender.
Add chopped tomatoes and add coconut milk. Add tamarind pulp and check for seasoning.Garnish with chopped coriander and serve hot with steamed rice

Sikandalous Cuisine

Wednesday, 17 June 2015


Traditionally Coleslaw consisting mainly of finely shredded  cabbage , carrots  tossed in a vinaigrette salad dressing .I don't know when mayonnaise got introduced into this salad to give it a sweet and tart taste . Bell peppers too taste fabulous here . I keep my coleslaw a bit under dressed as I hate the overly gooey mayonnaise drenched salads one gets where there is no taste of the veggies or that delicious bite that releases their juices.Here is my take on a coleslaw served in individual cabbage cups.
1 Cup Finely Shredded Cabbage.
1 Large Carrot Grated.
1/2 Medium Sized Onion Sliced Fine.
Some Sliced Jalapenos.
4 Tablespoon Boiled Corn - Used because I had it in the fridge.
Cherry Tomatoes.
1/2 Cup Mayonnaise .
2 Tablespoons White Wine / Apple Cider Vinegar.
1 Teaspoon Grainy Mustard. - My touch.
1 Teaspoon Sugar.
Nicely blend the dressing ingredients and toss into the vegetables. Adjust flavors . Keep chilled . When ready to serve you can do so in a bowl , or in individual cabbage ' cups ' / leaves as I have . Light , well balanced and delicious.

Sikandalous Cuisine

Monday, 15 June 2015

Imperial Fish Mousse

This looks fancy but genuinely is very easy to make - I was lucky to find a packet of Salmon Roe in my fridge which came to great use here .
300 Grams Boneless Sole.
100 Grams Cleaned Shrimp ( optional )
6 Tablespoons Mayonnaise - Flavor it with herbs / chili / ketchup - all optional .
1 Tablespoon Chopped Celery .
1 Tablespoon Red Peppers / De Seeded Tomatoes
1 Teaspoon White Onions
1/2 Teaspoon Gelatine .
Sliced Cucumber
Orange Reduction / Ready made sweet and Sour Dressing.
Roasted Sesame Seeds.

Boil the fish with a bay leaf , 2-3 cloves of garlic for 7-10 minutes . When almost done add prawns if using , boil another one minute , strain and discard bay leaf and garlic . When cool mince prawns and crumble the fish - don't make it a paste .Flavor your mayo sprinkle gelatine ,add chopped vegetables , add the fish and prawns .Add salt and herbs/spice to taste - at this stage adjust flavors and then put the fish to set in a mold of your choice in the fridge , cling wrapped for 8 hours or overnight .

Then plate as desired - I unmolded the fish , layered the rest of the platter with sliced cucumbers , sprinkled sesame seeds on the cucumbers , spooned on the dressing and decorated the top of fish mousse with salmon roe - serve chilled .This is perhaps one of the finest cold fish dish I have eaten .

If this doesn't wow your friends - get new ones !
Sikandalous Cuisine

Friday, 12 June 2015

​Cherry Tomato Bacon & Mushroom Quiche

​The Pastry​
150 Grams Flour.
A Pinch of Salt.
​1 Tablespoon Chopped Parsley / 1 Teaspoon Dried Herbs .
1 Teaspoon Lightly Roasted Sesame Seeds.
120 Grams of Chilled - Cut butter into small cubes.

Mix salt and herbs into the flour and then using your fingers and thumb rub the chilled butter into the flour to get a  'breadcrumb' type consistency.Add 3-4 tablespoons iced water , however remember you want a crumbly mixture not a dough as in for rotis . Now gather the pastry dough and pat it into a ball ,it should be moist enough to just about hold.This will ensure a delicious khasta/flaky crust when you bite into it.


Cling wrap the ball of pastry in the fridge for 45 minutes, This is an important step as it allows the shortening to become slightly firm, which again helps make the baked pastry more flaky​.​You now lightly roll out the pastry and put in your flan tin. Prick the base of the pastry all over. You can even pat smaller pieces into the mold to cover the entire base and sides .In a preheated oven ( 180C ) bake the quiche pastry for 10-​12​ minutes , take out and set aside to cool . Don't unmold at this stage .

The Filling
​Y​ou can use almost anything ,
ere is what I used:
10 mushrooms cleaned and cut into 4 pieces with stems trimmed  .
1/3 cup chopped leeks including some of the green part-
​ Or Chop 1 Onion ​
6-8 Rashers of Bacon
​ - chopped.​

​10 Cherry Tomatoes , Halved.​

​ Heat oil , add the crushed black pepper and bacon if using , stir 2-3 minutes then add leek.onions , cook 1 minute , raise heat to maximum , add mushroom and flash cook  another 1 minute.Leave everything half done.Remove from heat and cool totally .Beat up the eggs and cream , add cheese and cooked ingredients and Pour into the pastry flan , decorate the surface with halved cherry tomatoes .Bake at 180C for 25 minutes till done .

Sikandalous Cuisine

Tuesday, 9 June 2015

Chicken Luga Lipta .

800 Grams-1 Kg Chicken.
Spice to be dry roasted and powdered: 1 Teaspoon Black Pepper corn. 1" Cinnamon. 1 Teaspoon Aniseed.
1 Teaspoon Jeera
1 Teaspoon Coriander Seeds.
Seeds of 2 Green Cardamon 6-8 Cloves.
Other Ingredients:
2 Tablespoons Hung Curd.
1 Large Onion Sliced - fry till golden brown in ghee , strain and grind to a paste . set aside for later use.
1 Tej Putta.
2 Black Cardamons.
1 Medium Onion - Chopped.
1 Teaspoon Ginger Paste.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Kasoori Methi.
1-2 Tablespoons Chopped Dhania.
Juice of One Lemon - Optional
1 Tablespoon Ghee

Dry roast the spice and grind to a fine powder , add along with 2 tablespoons hung curd and marinate chicken , set aside for an hour or so.In the same ghee you fried onions in , add tej putta along with 2 black cardamon . When they emit that bouquet of warm flavors then add one small chopped onion , saute till golden brown . Add the chicken, bhuno over high heat to sear - perhaps 7-10 minutes , reduce heat , cook covered adding a bit of water as and when needed . When chicken is 75 % done , add the onion paste along with ginger garlic paste . I also add dried red chiles .Cook covered till done , then add kasoori methi , chopped dhania and lemon juice, adjusting the amount of gravy you would like to have by adding water accordingly .I keep this with a thick gravy. For that magical touch , add 1 tablespoon of hot ghee over the dish when ready to serve .
Sikandalous Cuisine

Saturday, 6 June 2015

Paneer Kofta in Palak Gravy

The Koftas:
400 Grams Paneer ( crumbled ).
1 medium Onion Minced.
1 Teaspoon Minced Ginger.
1-2 Minced Green Chilies.
1 Teaspoon Crushed Kasoori Methi.
1 1/2 to 2 Tablespoons Corn Flour

Mix all the above well , gently but well , shape a small ball and deep fry to test for flavors and also to see if it holds or you need more corn flour . When satisfied make desired size koftas - I made them almost golf ball size . Deep fry a few at a time , gently pressing them once with a slotted spoon when they change color . Fry till golden brown . Remove with a slotted spoon and set on a paper for later use .
Palak Gravy:
750 Grams Palak - Chop half. The other half lightly steam and puree .
2 Large Onions - Slice , fry brown , remove with a slotted spoon , puree.
2 Tomatoes - Puree.
10 Whole Cloves Garlic.
1 " Cinnamon.
1 Tej Putta.
Dried Whole Red Chilies
1/2 Teaspoon Shahi Jeera.
1.5 Teaspoons Garlic Paste.
1 Teaspoon Ginger Paste.
1 Heaped Teaspoon Sauf Powder.
1.5 Teaspoons Sonth Powder.
4 Tablespoons Chopped Coriander Greens .
200 Ml Mustard Oil.
Heat mustard oil , add whole garlic and gently fry till golden dark brown. Remove with slotted spoon , set aside.This will flavor the oil beautifully with a burnt garlic aroma.
Now add jeera , tej putta dried red chili and cinnamon , fry till aromatic.Add tomato puree , cook covered till oil separates.
Tip in chopped and pureed palak , add salt to taste and cook till oil separates, you may need to keep adding splashes of water .
Add burnt garlic back along with sauf powder , sonth and chopped coriander greens , allow flavors to marry .Add water if needed to form the desired gravy.
Lastly add fried paneer koftas . Cooke covered on sim for 2 minutes ... sit down to some super moist delicious paneer koftas in a palak gravy.
BTW - both paneer and palak as shown in this recipe can be made individually and served as separate dishes too .
Sikandalous Cuisine

Wednesday, 3 June 2015

Carrot Island on Basil Jalapeno Sauce.

This isn't just pretty looking - tastes fabulous too . Serve chilled - this will be the showstopper at your dinners . I make smaller individual portions for a sit down dinner.Here I am sharing the recipe for one portion which will serve two people as a side / starter.
1 Large Carrot Peeled & Grated.
4 Tablespoons Sweet Chilli Mayo - Enough to thickly coat the carrots.
Cherry Tomatoes to Dress.
1/4 Pinch Gelatine
Chili Mayo:
Take bottled mayo or make your own.Add a   sweet chili sauce to taste - remember carrots will add the sweet  so make it stronger.Add a pinch of salt and the gelatine .Mix into grated carrots and set in a mold , cling wrap and chill a couple of hours/overnight.
Basil Jalapeno Sauce
2 Tablespoons Chopped Bottle Jalapenos.
2 Tablespoons Chopped Basil Leaves.
2 Tablespoons Milk.
Blend roughly all ingredients - roughly , not into a smooth paste. You wont need to add any flavors as bottled jalapenos come with chili and salt - basil balances with sweet and aroma - the overall sensation is awesome.

Sikandalous Cuisine

Indian Accent Summer Menu - A delicious sneak peek , but before that some more really great news . Corporate Chef Manish Mehrotra is going to be super busy as Old World Hospitality announces the opening of the much celebrated Indian Accent in New York at Le Parker Meridien !

Sourish and I got to celebrate Indian Accent's debut on San Pellegrino's 100 best restaurants in the World , hitting spot 77 ! That itself set the mood for the afternoon as we got to experience Executive Chef Vivek Rana brilliance at Indian Accent , he now leads the team and has come into his own beautifully .
The meal - a shot of Sweet Corn Shorba set the tone for the afternoon . Dramatically served Smoked Masala Marwari Papad Salad tells you about Chef Rana's talent and creativity as did an outstanding Potato Sphere Chat on Sweet Boondi Yogurt. This was balanced off with superbly made Tandoori Mushroom Gorgonzola Salad with a Walnut Dust .

Chilean Spare Ribs with a hint of sweet pickle beautifully glazed were outstanding .Tamarind John Dory on Coconut Barley superbly plated with a hint of Virgin Coconut Oil , perfect . The winning fish for me was yet another John Dory with a hint of keri and a contrasting caramelized Candy Fruit flavor that melted in the mouth.

Black Quinoa Rings with Bondi Kadhi and an amazing Makai Palak Tart with Ricotta served on a bed of Makhani Curry was a must order dish . Morels stuffed with Tandoori Chicken will be the talking point soon .

We ended with assorted desserts , Peanut Butter Kulfi and Gobindo Bhog Kheer with air dried fruits were my favorite. Service at Indian Accent is superb and it's such a joy to meet Restaurant Manager Palki Singh who is bubbly and nurturing and makes sure the chef's food is served to perfection and each guest looked after personally .

Executive Chef Vivek - a total star , and awesome talent - he blushes too when you praise him , humble like Manish , I can see him continue to do wonders with Indian Accent under the guidance of Corporate Chef Manish Mehrotra . You guys are in for a superb summer menu at Indian Accent , the understated gem of Asia .

Tuesday, 2 June 2015

Mr Choy - A review

I had heard a lot of good things about Mr Choy and then saw a post made by Prateek ,a friend whose taste in food I trust so I headed there armed with his recommendations .

A tiny 17-20 seater I think , this cozy place is where you ought to head for some super Dim Sum , Dumplings and Small Plates - the pricing is excellent , as is the quality of food.

XO scallops & Prawn Dumplings we real special as were the Scallion with XO Shrimp.Veggie Dim Sum do nothing for me , however here the Four Seasons and Bok Choy Rolls were great . What was a stunner was in the small plates - assorted mushrooms with fried glass noodle - we got a second portion of this one and the Sizzling Chicken With Mayo - never eaten something like this - tiny cubes of chicken sizzling away in chili egg and mayo.

No matter how full you are , do not ever ever think of missing the Non Veg Bento Box - Fillets of Bekti with Black Bean Sauce , Crispy Crumb Fried Butterfly Prawns and Steamed Pork Belly with Honey Sauce - all for Rs 595/- , what more could you ask for ?

We need many more Mr Choy around the city - this one is a gem . Do head there you wont walk away disappointed by the fabulous food and service - your wallet will love the place too !

Beet & Tomato Salad

Two contrasting flavors sweet beet and tangy tomatoes come together here with a hint of garlic in a orange reduction dressing .
1 Cup Boiled and Cubed Beet
1 Cup Firm Tomatoes - Cut , remove seeds and keep in 1" size chunks.
In other words equal quantities of beet and tomatoes.
Orange Reduction Dressing.
200 Ml Orange Juice - I used a tetra pack.
1 Teaspoon Chopped Garlic.
1 Teaspoon Lemon Juice - to taste.
1/2 Teaspoon Sugar - If needed.
Simmer juice with garlic for 3-4 minutes to reduce to nearly half.Now add lemon juice , salt and if needed sugar.Cool .Gently spoon onto chilled beet and tomatoes . I garnished with torn Basil leaves .

Sikandalous Cuisine

Monday, 1 June 2015

Bhapa Doi

Thank you Affaf Ali for being the inspiration behind this dish which I had never made before and perhaps tasted once. The cooking started with a disastrous - my staff who never shut off lights and fans decided to shut the power of the oven while we were steaming this yummy doi ! So my cooking time went a bit haywire as did the temperatures for a while , but the end result was perfect . I guess one steam bakes these till they are set .
800 Grams Curd - Hang in a muslin cloth for 4-6 hours.
1 Can Condensed Milk.
Pulp of 2 Mangoes .
Chopped Nuts - I used Pistachios.
 1 Large Pinch of Saffron  - Lightly heated and crushed.

Nicely beat mango pulp till smooth , now add the rest . I used a hand mixi at low and whipped it all together ensuring there were no lumps. I read over mixing will lead to curd giving out water so take care of that part . Mix in chopped nuts and some saffron .
Heat your oven to 150C , in a large dish fill boiling water half way up to the level of ramekins that have doi, decorate with nuts and saffron strands.Affaf's recipe said cover with foil - which I did , my cookbooks don't mention this .Bake for 25-30 minutes.Then turn off oven , leave the door open a bit and allow the Doi to cool down. Then refrigerate 2-4 hours and sit down to some delicious Mishti .