Cannoli Tart

For the Crust:

• Cooking spray

• 160 g all-purpose flour (5.7 ounces; 1 1/4 cups)

• 50 g granulated sugar (1.8 ounces; 1/4 cup)

• 3 g (1 teaspoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 1/2 teaspoon ground cinnamon

• 85 g (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

• 5 tablespoons (80 ml) heavy cream

• 1 teaspoon (5 ml) vanilla extract

• 1 egg white, lightly beaten (save egg yolk for filling below)

For the Filling:

• 425 g whole milk ricotta (from one 15-ounce container)

• 50 g granulated sugar (1.8 ounces; 1/4 cup)

• 1 large egg plus 1 large egg yolk, divided

• 1 teaspoon (5 ml) vanilla extract

• 1/2 teaspoon orange zest from about 1/2 a large orange 

• 1/8 teaspoon ground cinnamon

• Pinch kosher salt

• 85 g (3 ounces) dark or semisweet chocolate finely chopped

• 30 g shelled, toasted pistachios (1 ounce; 1/4 cup), for topping (optional)

• Powdered sugar, for topping

Directions

1. For the Crust: Adjust oven rack to middle position and preheat the oven to 400°F (200°C). Lightly grease an 8-inch tart pan with a removable bottom.

2. In a medium mixing bowl, combine flour, sugar, salt, and cinnamon and whisk to combine. Add butter cubes and, using hands, work butter into the dry ingredients until mixture is the texture of a coarse meal. Add cream and vanilla and toss the mixture until large clumps of dough form.

3. Press 2/3 of the dough mixture evenly into the bottom of the prepared tart pan, then press the remaining dough into the sides. Prick the bottom of the dough all over with the tines of a fork. Freeze until firm, about 15 minutes.

4. Line the chilled pastry with a large piece of aluminum foil, taking care to press the foil into the corners of the pan. Fill the foil with pie weights, dried beans, dried rice, or sugar all the way to the brim. Bake for 15 minutes, then reduce the heat to 350°F (175°C) and bake until crust is deep golden brown on the sides, about 15 minutes. Carefully remove the foil and pie weights and bake until crust bottom is dry to the touch and deep golden brown, 5 to 10 minutes. Remove from oven and cool until no longer too hot to touch, 5 to 10 minutes. Using a pastry brush, brush crust all over with a thin layer of the beaten egg white. Return crust to oven and bake until egg white has dried and crust is shiny, 2 to 5 minutes longer. Set aside to cool while preparing the custard.

5. For the Custard: Reduce oven temperature to 325°F (163°C). In a medium mixing bowl, whisk ricotta, sugar, egg, egg yolk, orange zest, vanilla, cinnamon, and salt until smooth. Using a spatula, stir in chocolate until well combined, then pour custard into prepared crust (note that the custard will be fairly thick). Spread custard into an even layer, then bake until custard is just set all the way through but center still jiggles slightly when pan is shaken, 20 to 25 minutes. Cool on counter for 30 minutes, then cover the tart loosely with plastic and refrigerate for at least 2 hours and up to 1 day before serving.

6. Just before serving, scatter pistachios over top of tart, if using.Using a fine-mesh strainer, dust generously with powdered sugar. Slice and serve.

Basanti Pulao

Rice - 1 cup

Ginger paste - 1 teaspoon

Turmeric - ½ teaspoon

Garam masala - ½ teaspoon

Ghee - 1 tablespoon

Oil - 2 tablespoons

Bay leaf - 1

Cardamom pods - 4

Cloves - 5

Cinnamon stick - 1-inch

Cashews - 2 tablespoons

Raisins - 2 tablespoons

Salt - ¾ teaspoon

Water - 2 cups

Slit chilies - 6

Sugar - ¼ cup

Begin by soaking the rice in a bowl for 30 minutes. While Gobindobhog rice is typically used for Bengali pulao, any short-grain or basmati rice will work. Drain and spread the rice on a plate.

Incorporate the ginger paste, turmeric, garam masala, and ghee, mixing gently to coat the rice evenly with the spices.

Next, warm the oil and ghee in a large kadai. Add the bay leaf, cardamom pods, cloves, cinnamon stick, cashews, and raisins. Roast on low heat until the cashews are golden brown.

Introduce the soaked rice and cook for 2 minutes, taking care not to break the grains. When the rice appears shiny, add the salt and water. Stir, cover, and let it simmer for 10 minutes.

After 10 minutes, gently stir the rice, which should be partially cooked. Place the chilies and sugar on top. Cover and simmer for another 10 minutes, or until the rice is fully cooked.

Take the kadai off the heat and allow the rice to rest for 5 minutes before serving.

Finally, savor Basanti Pulao with Kosha Mangsho (Bengali mutton curry) or any spicy vegetable curry.

Tandoori Chicken

Cumin Powder - 1 tbsp.

Coriander Powder - 1 tbsp.

Chilli Powder - 1 tbsp.

Fennel powder - 1 tbsp.

Tandoori Masala - 1 tbsp.

Garam masala - 1 tsp

Salt & Pepper

Red Food Color - optional

Lemon - 1, zested and juiced

Curd - 1/2 cup

Ginger Garlic Chilli paste - 2 tbsp.

Chicken Thighs and Drumsticks - about 8 pieces; make 1" slits on side

Oil

In a medium bowl combine Cumin, Coriander, Chilli powder, Fennel powder, Tandoori Masala, Garam masala, Salt, Pepper, Lemon Juice, Lemon Zest, Food Color, Curd and Ginger Garlic paste. Add in Chicken and evenly coat with the marinade. Cover the bowl with a plastic wrap and refrigerate for 4 hours; preferably overnight.

Preheat grill to high. Remove the Chicken from the marinade and baste with Oil. Place the Chicken on the greased grill. Cook closed for 5 min. Flip the Chicken, baste it and cook closed for another 5 min. Keep on basting and flipping until the Chicken is cooked through; about 18 to 20 min.

Alternatively, bake oven it in an oven at 450 F for 20 mins, followed by 5 minutes of broiling to get some perfectly grilled charred marks.

Transfer to a platter and serve with sliced Onions, Mint Chutney and Lime wedges.