GOSHE DUM BIRYANI

Ingredients


1 kg Lamb meat

600 gm Basmati rice

100 gm Ghee

5 gm Clove

2 gm Cardomom seeds

3 gm Cinnamon

75gm Ginger garlic paste

4 nos Green chillies

1 tsp Kewra water

1 gm Saffron

Salt to taste

100 gm Onion sliced

2 pc Bay leaves

250 gm Curd

10 gm Red chilli powder

5gm Fresh mint leaves

5 gms Coriandaer leaves

2 gm Cardomom powder

2 gm Mace powder

20 ml Milk

Method

1. Clean the mutton.

2. Soak the saffron in a little warm milk.

3. Wash basmati rice and soak in water for at least 1 hour.

4. Boil the basmati until three fourth done.

5. Cut ginger, green chilli and mint leaves into fine julienne.

6. In a pan, heat the ghee, stir fry the onion, cloves, bay leaves and cardamom, to a golden brown colour, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes.

7. Add yogurt to the mutton as well as red chilli powder and slowly cook until the meat is almost done.

8. Remove the meat from the pot and strain the gravy (jhol).

9. Take another pot, add kewra water, cardamom and mace powder and milk dissolved saffron and cook for few minutes more.

10. Add the cooked mutton to the flavoured and seasoned jhol and the ¾ done rice to this.

11. Cover this pot with dough of bread, brush it with saffron and milk mixture and bake for 20 minutes.

12. Serve hot with salan and garlic flavoured raita.

OKRA - The Andhra Way

Spices, condiments and pulses needed:


Chana dal - 30-50 gms

Urad dal - 30-50 gm

Coriander seeds whole - 10 gm

Cumin seeds (optional) - 10 gm

Fenugreek seeds - 5-7 seeds in number (use the seeds sparsely as fenugreek adds a dash of bitterness)

Red chilies - 7-10 in number (or according to how spicy and hot you prefer the curry to taste)

Okra - 500-750gm

Additional ingredients:

Tamarind - 5 gm

Salt - to taste

Turmeric - a pinch

Procedure:


First cut the okra into dices. In the meantime, keep a pan with oil on the burner and allow to heat in gentle low flame. As soon as you feel the oil is hot enough put the diced okra in it. Add salt to taste followed by a pinch of turmeric and allow it to cook in its own juices for a while.
Meanwhile, take the mixture of all the pulses, spices and condiments and dry grind these ingredients into a powder. Don't make it too fine, let the mixture be a bit coarse. When the okra is cooked, add a little tamarind piece or its juice to it and then add the ground mixture. Stir all the ingredients with a wooden spatula or a ladle carefully for two minutes and allow the ingredients to settle down after you've switched the burner off.

Tujji Chicken (Kashmiri Dish)

 (serves 4)


Ingredients:

Chicken leg boneless 1kg

Mustard oil 30ml

Ginger paste 10gm

Garlic paste 10gm

Black cumin pounded 10gm

Lemon juice 10ml

Kashmiri mirch 15gm

Garam masala 10gm

Turmeric powder 10gm

Salt to taste

Method:

- Wash and clean the boneless chicken

- Cut into dices by 2'' x 2.5''

- Add ginger and garlic paste

- Add salt, lemon juice, turmeric and keep aside for 15 minutes

- Remove water from marinated chicken and add rest of the spices and oil

- Keep it aside for at least 2 hours

- Meanwhile set fire in tandoor or BBQ

- Take BBQ skewers and place chicken tikka in it and cook properly for 10-12 minutes

- Keep basting and rotating till the chicken is cooked

- Serve hot with mint sauce and sliced onion

Kashmiri Seekh Kebab

 (serves 4)


Ingredients:

Lamb bone less 1kg

Saffron 1gm

Turmeric powder 5gm

Kashmiri mirch powder 20gm

Aniseed powder 10gm

Black cumin 10gm

Green coriander 10gm

Onion 100gm

Eggs 2 nos.

Mustard oil 30ml

Garam masala 10gm

Salt to taste

Method:

- Cut mutton boneless into small pieces after washing it

- Add saffron and the remainder of the spices and herb, except eggs, salt and chilli powder

- Mix well and pass through meat mince machine, twice

- Add eggs and mix well

- Add salt and chilli powder as per taste

- Put it on BBQ skewer evenly with wet hands

- Cook it properly on low heat for 8-10 minutes

- Serve with mint sauce and sliced

ADA DOSA

Ingredients:

Chana Dal: 100gms

Tuvar/arhar dal: 100 gms

Urad dal: 100 gms

Rice: 50 gms
Salt to taste

Method:

Soak all the ingredients - chana dal, tuvar dal, urad dal and rice for about 3 to 4 hours. Make a fine paste of the soaked dal-rice mixture in a grinder. The results will be good if the water in which you have soaked the dal and rice is used for grinding the mixture. Add some 50 to 100 ml extra water while making the paste if you think the batter will become too thick. After achieving the desired consistency, add salt to taste. Keep the batter aside to settle for about 15 minutes.
Once you are all set with chutneys and sambar, you can start making the ada. First heat a non stick flat tawa. Sprinkle some oil on it and spread the oil evenly. Then use a flat bottomed small katori and spread the batter onto the tawa evenly.
Start spreading the batter from the centre and go on till it spreads out. Add a little oil to all the corners (in this case since it is a circle - you would have to add the oil across the perimeter!). Once you spot the dosa turning golden yellow in colour you can take it out of the tawa and serve along with coconut chutney or sambar - either way you like.

Delectable crispy chilli lamb

Ingredients:


Shredded lamb: 160gms

Eggs: 1

Corn flour: 50gms

Shredded capsicum: 10gms

Shredded onions: 10gms

Shredded carrots: 10gms

Beans sprouts: 10gms

Dry red chillies: 5gms

Chilli paste: 10gms

Tomato ketchup: 10gms

Chilli oil: 1tsp

Soya sauce: 1tsp

Vinegar: 1tsp

MSG: 1tsp

Sugar: 1tsp


Method:


Marinate the shredded lamb and keep aside for 30 minutes. Deep fry the lamb till crisp.

Heat oil in a wok, and then saute ginger, garlic, onions and shredded vegetables. Add all the ingredients and mix well. Further on, add crispy lamb and mix well with seasoning.

Serve hot, garnished with chopped spring onions.

GHUGNI - BEANGALI DISH

Ghugni can be served with Peas Kachori or Roti


Ingredients: 2 cups of soaked white peas, ½ cup chopped onions, 1 chopped tomato, 1 tsp crushed garlic, 1 tsp ginger, ½ tsp cumin seed powder, ½ cup coriander powder, 1 tsp garam masala, ½ cup oil and salt to taste.

Method:
Boil the soaked white peas until soft. Heat oil in a separate pan. Fry the onions, ginger and garlic on medium heat. Continue frying till the onion gets brown. Add the tomatoes and stir it properly. Now mix this with the cooked peas. Add the cumin seed powder as well as the coriander powder. Now allow this to come to a boil. Add the garam masala and adorn with coriander and chopped onion. You can also sprinkle some coriander leaves for garnishing.

GREEN PEAS KACHORI

Ingredients: ¼ tsp salt, 3 tbsp ghee

For the filling: ¼ kg peas, 1 inch ginger, 4 small chillies, 4 tsp saunf, ¼ tsp asafoetida, salt to taste and ghee to deep fry

Method:
 Sift the flour with ¼ tsp salt. Mix in 2 tbsp of ghee and knead to soft dough. Grind the peas, ginger, green chillies and saunf to a fine paste. Fry the asafoetida till light brown. Mix in the peas paste and salt. Fry well till the paste is thoroughly cooked. Take off from heat and let it cool. Divide the dough into eight balls. Press each ball in the centre and fill it with the pea mixture. Close the opening well and flatten them. Roll out the puris. Heat up the ghee in a kadhai. Deep fry the puris on low heat up till golden brown. Remove and serve hot.

Grilled chicken with peach sauce

(serves 8)


Ingredients:

8 skinless, boneless chicken breast halves

1 pinch salt and ground black pepper to taste

2 cups peach preserves

3 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

1 tablespoon finely chopped garlic

1 tablespoon mustard

4 ripe peaches, halved and pitted


Method:

- Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.

- Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.

- Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

- Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

SANDESH

Ingredients:

1 ltr cow milk, low-fat

30ml vinegar 

1 banana, ripe  (fig, peach or apple can be used)

50 almonds, ground

2tbs honey

1 tbs kewda water

Method

Add vinegar to boiling milk. The milk will curdle. Drain the whey and keep the paneer aside to cool.

When cool, make sure there’s no moisture in the paneer. Using the heel of the hand rub till it reaches a smooth crumble.

Peel and mash the banana with kewda water and honey.

Add the paneer and mix till it makes a sticky dough. Shape into bite-size pieces, one inch thick.

Flatten lightly and wrap in ground almonds.

Garnish with almond flakes.

LOW FAT SHREEKHAND

Low fat Shreekhand

Traditionally, the creamy sweet shreekhand, a Gujarati dish, is eaten as an accompaniment, especially with puris. I’ve pulled it out of the main course to serve as a light sweet ending to your meal, leaving out the cream and sugar.

1l Low fat yoghurt

20 almonds

20 cashews

10-15 raisins

20 pista

2 tbs dried rose petals

20 strands of Saffron

50ml milk, cold  low fat

 2 tbs rose water

50ml honey

METHOD

Hang yoghurt in clean dish towel or muslin cloth, for 2-3 hours to drain the whey.

Soak saffron in milk.

Roughly chop almonds, cashews and pista. In a non-stick frying pan lightly toast the nuts. Keep aside to cool.

Put the hung yoghurt in a mixing bowl. Add rose water, honey, saffron-soaked milk, raisins and most of the rose petals. Add nuts but retain some for garnishing. Mix well.

Serve individually in glass dishes, topped with toasted nuts and rose petals. Chill before serving.

RICE CUTLETS

RICE CUTLETS

Serves: 4-5

 

Ingredients

Rice, cooked                                                              4 cup

Cabbage, finely chopped                                              1 cup

Green chilli, finely chopped                                          4 pcs

Coriander leaves, finely chopped small bunch

Salt to taste

Lemon juice                                                                1 tsp

Corn flour                                                                   1 tbsp

Oil for deep-frying

 

Method

Mash the cooked rice.

Mix it with the remaining ingredients.

Shape into oblong balls and deep-fry till golden brown.

Serve hot with sauce or chutney.

 

 

GARDEN GREEN PILAF

Ingredients

Rice, boiled                                                          4 cup

Green peas, boiled                                                1 cup

Fenugreek leaves, finely chopped                           2 cup

Raisins                                                                 2 tbsp

Green chilli, finely sliced                                       2 pc

Mustard seed                                                       ½ tsp

Curry leaves                                                         7-8 pcs

Coriander leaves, chopped                                    ½ cup

Oil or ghee                                                           2 tbsp

Salt to taste 

Method

Heat oil and add the mustard seed.

When they splutter, add raisins, curry leaves and green chilli, and sauté.

Add fenugreek leaves, boiled peas and coriander leaves.

Cook for 2 minutes then add rice and salt.

Mix well and serve hot with Raita

 

Monster's Eye (Meat balls with BBQ sauce)

Monster's Eye (Meat balls with BBQ sauce)


Ingredients



150gram lamb mince

20gram shallots chopped

10gram celery chopped

10 gram garlic chopped

1teaspoon coriander chopped

1 teaspoon mix herbs chopped

1 teaspoon black peppercorn crushed

To taste salt



Method



1. Mix all the ingredients and shape them in to the shape of a ball.



2. Grease oven tray and bake the balls for 10 minutes at 180 degree centigrade

Chana and Sarson Biryani - Power House of Nutrition

Ingredients
2 large tomatoes, coarsely chopped
1 large red onion, 1/2 coarsely chopped and 1/2 thinly sliced
3-5 fresh green chiles, such as Thai or serrano, stemmed
3 tablespoons canola oil, divided
1/2 cup golden raisins
1/4 cup raw cashews
1 teaspoon cumin seeds
4 cardamom pods
2 bay leaves
2 3-inch cinnamon sticks
1 teaspoon garam masala
1 teaspoon salt, divided
1/2 teaspoon ground turmeric
1 cup white basmati rice, preferably Indian or Pakistani
1 bunch (8 ounces) mustard greens, tough ribs removed, leaves finely chopped  (Methi ki Bhaji)
8 ounces cauliflower, cut into 1/2-inch florets
1 15-ounce can chickpeas, rinsed ( OR boiled chick peas)
2 cups water, divided
1/2 teaspoon saffron threads

Preparation
Puree tomatoes, chopped onion and chilies in a blender, scraping down the sides as needed, to make a smooth sauce.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.
Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain.
Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
Preheat oven to 180°C. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and 1/4 teaspoon salt. Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Remove from the heat.
Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil. Bake until the rice is tender, 45 to 55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.

Tandoori Chicken and Tomato Cucumber Raita

Ingredients
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Pinch of ground nutmeg
• 4 boneless, skinless chicken breasts, (about 1 pound).
• 1 tablespoon canola oil
• Tomato-cucumber Raita, (recipe follows)

Method
Preheat grill to medium-high. Combine paprika, coriander, chili powder, cumin, salt, pepper and nutmeg in a large sealable plastic bag. Place each chicken breast between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/4 inch. Brush the chicken with oil; place in the bag, seal and turn to coat.
Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Serve warm with Tomato-Cucumber Raita.

Tomato Cucumber Raita recipe

 

Ingredients

• 1 cup low-fat plain yogurt

• 1/2 cup finely chopped seeded peeled cucumber

• 1/2 cup chopped seeded tomato

• 1/4 cup minced red onion

• 2 tablespoons chopped fresh mint

• 1 teaspoon ground cumin

• 1/4 teaspoon salt

Method

Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

Gobhi Mussallam

Ingredients
1kg cauliflower
100gm Ginger garlic paste
To taste Salt Sauce
10gm Red chili powder
100gms Cashew nut paste
50gm Almond paste
50gm Chironji paste
50gm Desiccated coconut
50gm Fried onion paste
20gm Brown garlic paste
100gm Yogurt
80ml Refined oil
10gm Coriander leaf

Method
- Marinate the cauliflower with ginger garlic paste and salt.
- Make a paste of cashew nut, almond, chironji and coconut for sauce.
- Heat some ghee, add the ginger garlic paste and all the ingredients for the sauce. Cook on a high flame.
- Whisk in yoghurt, brown onion, brown garlic, and red chili powder and cook well until the masala gives out oil.
- Fill the pot with water and simmer. Allow the sauce to reduce.
- Strain the sauce through a fine strainer. Place the cauliflower in a shallow pan and apply sauce. Cover dish with a tight fitting lid and place some live coal on it. Cook on slow charcoal embers until done.

Galouti Kebab (Galawat ke Kebab)

Ingredients
1kg Mutton mince
50 gm Roasted chana dal
100gm Raw papaya paste
5 gm Javitri powder
5 gm Elaichi powder
To taste Salt
50 gm Broken cashew nut
100 gms Desi ghee
5 gm Red chilli powder
10 gm Garam Masala
½ Gram Saffron
5 gm Peppercorn powder
15 gm Butter
Few pieces Clove
Method
- In a bowl mix the minced mutton with all the masalas, raw papaya paste, roasted chana dal paste and salt .
- Make a whole in the centre and place a small cup with burning charcoal in it. This is required for smoking the meat
- In the cup with the burning charcoal add a few pieces of cloves and the butter. Then cover the bowl that has the meat and the burning charcoal, with a lid or foil. Leave it for 10-15 minutes.
- After the coal dies, remove the cup and mix the meat with the masalas well. Roll out small patty shaped kababs and fry them on a shallow tawa with the left over ghee.
- Serve the galouti as snacks or with Roomali Roti or tawa paratha, green chutney and onion rings.

Prawns curry

Prawns:  1/2 kg
Turmeric: ½ tsp
Chilli powder: ½ tsp
Coriander powder: 1 tsp
Mustard powder coarse: ½ tsp
Sliced onion: 1
Coconut milk: 1 tbsp
Oil: 100 ml
Green chillies: 3-4
Salt to taste
Lemon: 1
Green coriander: ½ bunch

Method
-Marinate the prawns with salt, turmeric and lemon.
-Heat some oil, saute the prawns and keep aside.
-In the hot oil, add the other masala and saute for a while.
-Prepare the coconut milk and add at the end. Do not boil after that.
-Garnish with slit green chillies and green coriander.

Dum Pukht Biryani

Ingredients
1 kg Mutton
500 gm Basmati rice
50 gm Brown onions
200 gm Desi ghee
10 gm Cloves
10 gm Cinnamon sticks
10 gm Bayleaf
10 gm Green cardamom
100 ml Cream
250 gm Beaten curd to taste
Salt
10 gm Yellow chilli powder
15 gm Mace cardamom pwd
50 gm Ginger garlic paste
5 ml Rose water
5 ml Kevda water ( screwpine)
2 drops Sweet ittar
25 gm Slit green chillies
50 gm Mint leaves
50 gm Ginger julienne
5 gm Royal cumin seeds
25 ml Lemon juice
½ ltr Water
Method
Cooking its mutton
- Heat ghee in a copper vessel and add the whole spices. When they crackle add mutton pieces which have been salted and saute.
- Add ginger garlic paste and brown onions and saute again for a while.
- Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder, mace and cardamom powder.
- Add water and cook the mutton.
Boiling rice
- Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till it is almost done.

Cooking on Dum
- Layer the cooked mutton with the rice. Add a ghee and cream mixture.
- Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.
- Line the lid with dough and seal the vessel.
- Put the vessel on an iron griddle and cook for 15 minutes.

Mutton Sulaimani Kebab

Ingredients
Mutton Mince 1 kg
Red chilli flake 2 tbs
Crush Cumin 1 tbs
Crush Coriander seed 1tbs
Ginger Garlic paste 2 tbs
Ajwani Powder 1/2 tsp
Green Chilli 30 gms
Fresh Coriander 20 gms
Butter (melted) 75 gms
Khoya 20 gms
Salt to taste
For garnish
1 tomato
1 onion
2 green chillies
Method
- In a vessel, rub the lamb mince and khoya till it becomes soft. Add the red chilli flakes, crushed cumin, crushed coriander seed, ginger garlic paste, ajwani powder, green chilli, fresh coriander, melted butter and salt.
Mix all the ingredients well, press on the meat on to the skewer and put it in a charcoal oven for 5 minutes.
- Cut the tomato and onions in chunks and grill it along with slit green chilli. Serve with mint chutney or tamarind chutney.

Coconnut Coated Chicken Salad

Ingredients:
4 boneless, skinless chicken breasts
½ cup unsweetened coconut flakes
½ cup almond flour
Salt and pepper to taste
2 eggs
3 tbsp of virgin coconut oil
8 cups of mixed salad greens or spinach
2 tbsp olive oil
2 tbsp lemon juice

Method:
Trim any remaining skin or white parts from the chicken breasts.
Rinse under cool water and pat dry using a clean kitchen towel or parchment.
On a chopping board, cut the chicken into strips somewhere between ½ an inch and an inch thick. Set aside.
In a shallow dish, combine coconut flakes, almond flour and salt and pepper.
In a bowl, crack eggs and beat lightly.
Dip the chicken strips first in the egg and then roll in the coconut/almond flour mixture.
Heat the coconut oil in the pan over medium-high heat and sauté the chicken strips until the exterior turns a golden brown and the inside is no longer pink.
Remove from heat and place atop a bed of mixed greens.
Drizzle with olive oil, lemon juice, and salt and pepper to taste and serve immediately. Serves 4.

LAUKI KA HALWA

 Ingredients
Lauki (bottle gourd), grated    4 cup
Ghee (measure when solid)       6 heaped tbsp
Khoya   1 cup
Condensed milk, sweetened       800 ml
Cardamom powder 1 tsp
Almond, blanched, cut into 
thin slivers        ½ cup

Method
Remove the skin and seeds of lauki and grate it.
In a non-stick pan, heat ghee on medium flame until it turns warm.
Add grated lauki in the ghee and stir until it turns transparent and separates from the lauki.
Add khoya and mix well. Cook for about 5-6 minutes.
Once done, add sweetened condensed milk and cardamom powder to the mixture and blend well.
Stir constantly to prevent scorching. The change in the consistency of the halwa into thick pudding form would indicate the doneness.
Garnish with almond slivers. Serve.

MOONG DAL CHEELA

Ingredients
1 cup of moong dal (also known as split green gram, which should ideally be soaked for 5 hours before preparing)
½ a tablespoon of cumin powder
1 tablespoon of ginger-chilli paste
Salt to taste
1 tablespoon of olive oil

Method

 

Drain the moong dal and grind it in a processor until a thick, non-lumpy mixture is formed.

Add the remaining ingredients to the mixture and mix well.

Now, heat oil in a flat non-stick pan and spread the dough evenly using the back of a serving spoon.

Pour the mixture evenly on the surface of the pan.

Turn the pancake over, and make sure it is slightly brown from both the sides.

Serve with green chutney or tomato sauce. You can also enjoy this as a good carb accompaniment with stir-fried vegetables or lean protein.

GOOD OLD CHICKEN SOUP (FOR COLD)

 Combine 4 (about 900g) chicken thigh cutlets, 1 large onion – chopped, 1 large carrot - peeled, 1 celery stick chopped, 2 large cloves garlic -  chopped, 2 tbsp chopped parsley, 2 sprigs thyme, 8 cups water and ½ tbsp whole black peppercorns in a large saucepan over medium-high heat. Bring to a boil. Simmer and cook, covered, for 40 minutes or until vegetables are very tender. Remove chicken meat from the bones and discard bones. Finely chop the chicken meat and add to the soup. Taste and season with sea salt.

MUTTON SEEKH KABAB

Serves: 2
 Ingredients
Mutton, minced (keema)  500 gm
Garam masala    ¾ tsp
Garlic paste    1 tsp
Raw papaya paste        1 tbsp
Ginger paste    1 tsp
Onion    2 pc
Mango powder, dried     2 tsp
Cumin seed      3 tbsp
Ginger, dry     1 tbsp
Black pepper    1 tsp
Nutmeg powder   ½ tsp

Method
Wash the keema and strain, gently pressing to squeeze out all the water.
Mix all the ingredients with the 
keema and knead well. Keep aside 
for an hour.
Heat the BBQ pit with charcoal.
Take a big ball of the keema mixture and press onto a skewer. Repeat with leftover mince on all the skewers.
Place the skewers on the pit. Keep rotating them occasionally.
When cooked, gently remove the kebabs from the skewers with the help of a napkin. Serve hot.

DAL MAKKHANI

 Ingredients
Urad dal, whole 150 gm
Kidney beans, red (rajma)       50 gm
Ginger, peeled  10 gm
Garlic  2-3 clove
Chilli, green   2 pc
Salt    to taste

For tadka:

Ghee    50 gm

Cumin   1 tsp

Garlic  2-3 clove

Asafoetida powder       1 pinch

Fenugreek seed  ½ tsp

Tomato paste or puree   100 gm

Butter  100 gm

Cream   30 ml

Chilli powder    ½ tsp or more

Garam masala    ½ tsp

 

Method

Soak all of the lentils (urad and rajma) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.

Chop the garlic, ginger and green chillies finely.

Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.

To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.

Add the garlic and fry until they begin to colour.

Bring the dal to boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes. Add garam masala and adjust seasoning.

  

MANGO STICKY RICE

Serves: 1

Ingredients
Glutinous rice       150 gm

Thai sweet mango              90 gm

Coconut cream    25 ml

Sesame seeds     2 gm

Coconut, dry, sliced           2 pc

Sugar syrup         50 ml

Salt                     5 gm


Method
Soak rice in water for 
three hours.

Steam the rice in a steamer; cook for 15-20 minutes.

Mix cooked rice with sugar syrup, coconut cream and a pinch of salt.

Peel and slice Thai mango.

For plating, arrange rice quenelles, sprinkle sesame seeds and place mango slice on top. Drizzle coconut cream on plate.

Garnish with roasted dry slice of coconut.

Sol Kadi

Sol Kadi

(Serves 4)

Ingredients

8 ounces kokum fruit 
(can substitute with 
tamarind, lime or 
lemon juice)

2 cups coconut milk

2 cups water

½ teaspoon cumin seeds, lightly roasted

1 large green chilli

3 cloves garlic

¾ teaspoon salt, or to taste

2 tablespoons fresh coriander, finely chopped

Preparation

In a saucepan, combine kokum with the water and boil until the liquid reduces to 1 cup.

In a blender, combine the kokum and the kokum water with all the other ingredients except coriander; blend until the chillies and garlic are coarsely chopped.

Strain the mixture through a muslin or cheesecloth.

Mix the chopped coriander into the liquid and refrigerate until chilled.

Mrouziya

Ingredients:

2 pounds lamb chunks

2 teaspoons Ras El Hanout (Blend of spices including cardamom, clove, cinnamon, ground chili peppers, coriander, peppercorn, and turmeric, all ground and mixed)

4 tablespoon honey

1/2 cup almonds and raisins each.



How to make Mrouziya :

Pre Heat oven to 350 degrees. Take the lamb chunks and glaze the Ras El Hanout on them well. Place this in a dish and add water and the honey to it. Bake in the oven for two hours, however ensure to cover the dish.

Now drain out the excessive oil and remove the lamb from the stew. Add the almonds and raisins to the stew. Boil this mixture until it thickens. Now place the lamb chunks again in the stew and leave it to boil for a few minutes. Serve with bread.

Mutton Biryani

Mutton Biryani


Ingredients:

2 cups Rice

1 kg Mutton

10 gms Cardamom, Cinnamon and Cumminseed

40 gms Ginger, garlic, salt and chillies as per taste

2 Lemons

Curd and Ghee.

How to make Mutton Biryani:

Wash the mutton well. Grind the ginger garlic, chillies, and other spices and add it to the mutton. Add curd to this mixture. Boil 6-8 cups of water in a vessel and then add rice to it. Place the mutton mixture in a pressure cooker. When the rice is ready, spread it over the mutton mixture.

Let it cook for 30 minutes on a low flame.

Malabari Prawn Curry

Ingredients:


750 gms large prawns

THE MARINADE

1/2 tsp turmeric

1/2 tsp chilli powder

1/2 tsp salt

2 tsp refined oil

THE CURRY BASE

3 tsp refined or coconut oil

1/2 tsp mustard seeds

2-3 green chillies, slit A few curry leaves

4-5 shallots, julienned Ginger, sliced thin

4-5 garlic cloves, sliced thin

1/2 tsp chilli powder

1/2 tsp turmeric, coriander powder

1/2 tsp salt

2/5 cup fresh coconut Milk

10 cherry tomatoes, halved

3/4 cup thick coconut Cream (commercial)

Juice of 1/2 a lime

2 tsp chopped fresh coriander leaves

Method


> Peel the prawns and take off the heads. Leave the tails intact. Make a shallow cut down the spine of the prawns and remove the veins and discard them. Wash the prawns under cold running water and drain thoroughly.

> THE MARINADE: Combine the marinade ingredients in a bowl. Add the prawns, rub the marinade into them, making sure that all of them are evenly coated in the simple marinade. Cover and put into the refrigerator.

> THE CURRY: To make the base, heat a medium-sized pan and add the oil. Once the oil is hot and nutty in its aroma, add the mustard seeds and sauté them on medium heat, till they crackle. Add the green chillies, curry leaves, shallots, ginger and garlic. Sauté them on medium heat for a few minutes, till they are soft, fragrant and slightly coloured. Sprinkle in the spice powders and salt and sauté the spices or a few minutes, till well toasted and intensely aromatic. Add a few drops of water and bhuno the spices and aromatics a few times on high heat, till the masala is homogenous and the oil has risen to the surface. Once the masala is a rich yellow-green in colour and fully cooked, turn the heat down to low and add the coconut milk to the pan.

Stir the coconut milk and spice base and bring to a gentle boil to amalgamate the flavours. Turn the heat down further and simmer the delicate, golden-coloured curry, till it is reduced by a quarter, is semi-thick in consistency and a little oil has risen to the surface. Now add the cherry tomatoes and simmer them in the coconut milk gravy for 6-8 minutes or till they have softened a little and released some of their sweetness into the gravy. Stir everything together a few times and then add the prawns and coconut cream to the simmering gravy. Gently stir the prawns around and poach them in the delicate curry, till they are perfectly cooked through and succulent. The prawns are ready to eat when they curl up fully and are firm to the touch.

Now, add the lime juice to the pan and stir through, then sprinkle the coriander leaves and turn off the heat. Check for a balance of flavours: the prawns should be thoroughly cooked, moist from within, tender and beautifully flavoured with the delicate coconut and spice-based gravy. The lovely, bright yellow curry should be creamy, with the rich coconut sweetness and the delicate spices coming through perfectly on the finish. The cherry tomatoes and coriander leaves should provide a distinct flourish and an amazing contrast of colours as well. Serve with steamed or lemon rice.

Thai Papaya Salad

Prep time: 45 mins
 (serves 4-6 )


INGREDIENTS
2 small Thai papayas, peeled, seeded and diced
250g : cherry tomatoes, halved 200g shrimps, shelled and cooked
1 clove garlic, bruised
2 fresh green chillies, seeded and chopped
60ml : fresh lime juice
30ml : Thai fish sauce
30ml : rice vinegar
1 tbsp : castor sugar
1 tbsp : soy sauce
3 tbsp : peanuts, roasted and coarPREPARATION
1. Mix papaya, cherry tomatoes, shrimps, garlic and chillies in a bowl.
2. Mix lime juice, fish sauce, rice vinegar, castor sugar and soy sauce. Stir until sugar has dissolved. Drizzle over papaya mixture and stir.
3. Place salad leaves on serving plates, spoon over papaya mixture then sprinkle with peanuts.sely ground
salad leaves

PREPARATION
1. Mix papaya, cherry tomatoes, shrimps, garlic and chillies in a bowl.
2. Mix lime juice, fish sauce, rice vinegar, castor sugar and soy sauce. Stir until sugar has dissolved. Drizzle over papaya mixture and stir.
3. Place salad leaves on serving plates, spoon over papaya mixture then sprinkle with peanuts.

Pumpkin Salad

Serves 4
Prep time: 10 mins
Cooking time: 20 minssalt and black pepper

INGREDIENTS
1 tbsp : coconut oil
1 tsp : mustard seeds
1 tsp : cumin seeds
250g : pumpkin, peeled and cut into small cubes
1 green chilli, chopped
50g : Bengal gram (kala chana), soaked overnight and boiled until soft in salted water
1 carrot, sliced into ribbons
1 cucumber, sliced into ribbons
1 tsp : pomegranate pearls
fried poppadums, a wedge of lemon, fried dried
red chilli and roasted coconut shavings, for garnish (optional)

PREPARATION
1. Heat oil in a wok and add mustard and cumin seeds. When they begin to crackle, add pumpkin and green chilli. Saute on low heat until pumpkin is cooked. Now add gram and mix well. Set aside.
2. On a platter, create a bed of carrot and cucumber. Spoon pumpkin-bengal gram mixture in the centre and garnish with pomegranate pearls. If desired, garnish with poppadums, lemon wedge, red chilli and coconut shavings.

Cauliflower & Potato

Serves 4-6
Prep time: 10 mins
Cooking time: 40 mins


CAULIFLOWER & POTATO


250g : cauliflower florets
250g : potatoes, peeled and cut into 8 pieces
2 tbsp : lemon juice
3 tbsp : ginger-garlic paste, divided
1/2 cup : red chilli paste plus 1 tbsp
1 tbsp : mustard oil
1 tsp : each, garam masala and chilli powders
1 cup : hung yogurt
50ml : vegetable oil, plus 1 tbsp
2 tsp : cumin seeds
1 cup each, chopped onion and tomato
1/2 cup : cashew nut paste
1 tsp each, finely chopped ginger, garlic and green chillies
salt


PREPARATION
1. Marinate cauliflower and potato in a mixture of lemon juice, 2 tbsp ginger-garlic paste and salt for 20 minutes. Mix in 1/2 cup chilli paste, mustard oil, garam masala and yogurt. Cook, covered, over a medium heat for 8 minutes. Set aside.
2. To make the gravy, in a pan, heat 50ml oil and crackle 1 tsp cumin seeds. Add remaining ginger-garlic paste, onion and 1 tbsp chilli paste. Sauté for a minute on high heat then add tomato, chilli powder and cashew paste. Cook until oil begins to appear on the surface. Set aside.
3. In a large saucepan, heat 1 tbsp oil and crackle remaining cumin seeds. Add ginger, garlic and green chillies. Sauté and then add cauliflower mixture, gravy and remaining ingredients. Cook until vegetables are tender; garnish and serve.

DUM KA MURGH

Serves 4
Prep time: 30 mins
Cooking time: 30 mins
INGREDIENTS
1 chicken, skin removed and cut into 4 pieces
50g each, ginger and garlic pastes
10g : red chilli powder
250g : yogurt
4 each, cloves, green and black cardamoms
2 bay leaves
5cm : cinnamon stick, broken
1g : saffron
50g : each, cashew nuts and peeled almonds, fried
30g : toasted coconut
100g : onion, thinly sliced and fried
100g : ghee (clarified butter)
2g : mix of mace anPREPARATION
1. Marinate chicken in a mixture of ginger and garlic pastes, red chilli powder, yogurt, whole spices, saffron and salt for 30 minutes. Keep it refrigerated.
2. Grind together cashew nuts, almonds, coconut and onion with enough water to make a smooth paste.
3. Heat ghee in a pan and add chicken and marinade. Cook for 15 minutes over a medium heat then add remaining ingredients. Mix and cover with aluminium foil, and allow to cook for 10 minutes.
4. Serve with chappatis. Garnish with coriander, mint, finely sliced onion and peppers, if desired.d green cardamom powder
salt and pepper

Afghani Chicken

1 chicken – (make pieces)
1 tomato – cut into small pieces
1 cup yoghurt – mix well with 1 cup water
3-4 cloves of garlic
1 inch ginger piece
2-3 cloves
½ inch cinnamon piece
3 -4 pepper corns
½ tsp jeera powder
¼ tsp coriander powder
2-3 green chillies
Salt to taste
1 cup fresh cilantro
1 tbsp cooking oil
1 pinch mustard seeds
5-6 fresh curry leaves
1 ½ tbsp all purpose flour
1 tbsp SHAAN LAHORI CHICKEN MASALA ( OPTIONAL)

Preparation:
Marinade chicken pieces with paste of ginger, garlic, cinnamon, cloves, pepper , jeera pwd, coriander powder, tomatoes, salt for 2-3 hours.
Heat oil, crack mustard seed in it, then add curry leaves, green chillies, add flour and stir for 2-3 minutes, add marinated chicken and fry for 5 minutes, stirring continuously. Cover and cook for another 5 minutes, then add yoghurt, mix well and cover and cook for 10 minutes on slow flame.
Garnish with fresh cilantro, nuts (optional)Serve with nan, parathas, roti or plain rice

Dal alamgiri

Dal alamgiri
Chef Ahmad Aftab, Peppermill Restaurant, Al Barsha, Dubai
Published: 12:46 December 5, 2011
1
Cuisine
Asian
Dish
Starters
Viewer rating
0 Stars

Image Credit: Grace Paras/ANM
Prep time: 15 mins Cooking time: 2 hours 45 mins (serves 4)

Ingredients
500g whole urad dal (black lentils), soaked for 12 hours in room-temperature water
4 litres water
25g butter
100g ginger-garlic paste
200ml tomato paste
salt, to taste
50g chilli powder
125ml cream
fresh basil and grated carrot, both fried, to garnish
Preparation
1. In a heavy-bottomed pot boil 2 litres of water and cook
dal until tender, about an hour and a half over low heat. Drain, then wash dal thoroughly to remove husks. 2. Boil remaining 2 litres of water in another pot, add dal and cook for 45 minutes. 3. In a pan heat butter and sauté ginger-garlic paste for2 minutes. Add tomato paste and season with salt and chilli powder then add dal. Let it simmer for 30 minutes or until water is reduced and mixture acquires a thick consistency. 4. Mix in cream and serve garnished with fried basil leaves and carrot.

Dum ke bhutte

Ingredients
250g corn on the cob
a pinch of chaat masala
1/2 tsp finely chopped green chillies
20g butter
baby cress, to garnish
Preparation
1. Cook corn in water with salt for about 20 minutes or until tender. Cut cob into six pieces. 2. Melt butter in a wok and sauté corn until it has a nice glaze over it. Add chaat masala and green chillies and toss well. 3. Garnish with baby cress and serve immediately.

Butter chicken

Ingredients
800g store-bought prepared tandoori chicken, cut into large pieces
For gravy:
50g butter
1 tsp whole spices (a mix of green cardamoms, cloves, peppercorns and a cinnamon stick)
1 tsp ginger-garlic paste
4-5 green chillies, chopped
400g tomato purée
1 tsp red chilli powder
1/2 tsp each, garam masala powder and powdered dried fenugreek leaves
salt and sugar, to taste
1 cup cream
chopped coriander and tomato slices, for garnishing

Preparation:
1. To prepare the gravy, heat butter in a large saucepan. Add whole spices and sauté for a minute. Add ginger-garlic paste and green chillies. Cook for two minutes.
2. Add tomato purée, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add sugar and dried fenugreek leaves.
3. Add cooked tandoori chicken pieces, simmer for 5 minutes and then add fresh cream. Garnish with chopped coriander and tomato slices. Serve hot with naan or steamed rice.

Pan-fried chicken

Ingredients
400g chicken breast with bone on
50g garlic, chopped
salt and pepper
50ml olive oil
60g couscous
50g tomato, chopped
50g onion, chopped
50g parsley, chopped
For the Creole sauce:
50g onion, chopped
20g garlic, chopped
2 bay leaves
20g fresh thyme, chopped
300g tomato, crushed
4 tsp chicken stock

Preparation;
1. Marinate chicken with garlic and seasoning for 20 minutes.
2. Heat oil and pan-fry chicken until golden brown and cooked through. Remove from pan and reserve oil for Creole sauce. Slice chicken and set aside.
3. Steam couscous and gently mix in tomato, onion and parsley. Season to taste with salt and pepper.
4. To make Creole sauce, heat pan with reserved oil and saute onion, garlic, bay leaves and thyme until onion is translucent. Add tomato and stock. Stir and cook until oil begins to shine on top. Serve chicken with couscous and sauce.

Minestrone soup

Ingredients
30ml olive oil
10g garlic, finely chopped
120g carrots, diced
50g celery, diced
200g potato, diced
120g onion, finely chopped
150g courgettes, diced
120g cherry tomatoes
120g mushrooms, sliced
750ml vegetable stock
120g penne pasta
120g cannellini beans, cooked
10g fresh basil, chopped
20g parsley, chopped
1 bay leaf
2g peppercorns, crushed
200g tomato purée
Parmesan cheese and croutons, to serve

Preparation:
1. In a large pan, heat olive oil and sauté all vegetables for 2-3 minutes. Add vegetable stock and bring to the boil.
2. Add pasta and beans. Add fresh herbs and peppercorns and simmer for 10 minutes or until vegetables are tender.
3. Add tomato purée and cook for another 15 minutes. Remove bay leaf and serve with shaved parmesan cheese, chunky croutons and garnish with fresh basil.

Herb-crusted lamb

Serves 1Prep time: 20 mins Cooking time: 40 mins
Ingredients
200g lamb loin, seasoned with salt and pepper
For the herb crust, mix together in a blender:
40g panko breadcrumbs
30g softened butter
20g chopped parsley
For rosemary sauce:
30g chopped red onion
10g white sugar
100ml veal stock
20g rosemary
5g cornflour
For lentil-carrot side:
2 tbsp oil
15g each, finely chopped onion and minced garlic
150g lentils, boiled until al dente and strained
5 baby carrots, peeled and blanched


Method:
. Sear lamb in a pan. Smear herb crust over and cook in a preheated oven at 180°C until desired doneness.
2. Rosemary sauce: caramelise onion and sugar together in a frying pan then add veal stock and rosemary. Let it simmer until reduced. Whisk in cornflour and let it thicken. Set aside.
3. Lentil-carrot side: heat oil in a saucepan. Add onion, garlic and lentils. Stir until the mixture dries up. Add carrots and season with salt and pepper.
4. Serve lamb with sauce, lentil side and stuffed baby potato

Chicken Sandwich

Serves 1-2Prep time: 25 mins Cooking time: 15 mins
Ingredients
120g boneless chicken breast
1 tsp olive oil
salt and pepper, to taste
1 tsp garlic butter
1 multigrain brown ciabatta, slice it open the way you would do a bun
5g iceberg lettuce
1/2 fresh avocado, sliced
3 slices fresh tomatoes, halved
10g Parmesan cheese, crumbed
2 tsp basil pesto

Method:
Preparation
1. Marinate chicken in a mixture of olive oil, salt and pepper for about 20 minutes and then grill or pan-fry it until cooked through and crisp on the outside. Remove and let it cool. Slice horizontally and set aside.
2. Apply garlic butter on the insides of the bread and grill it until well toasted. Layer iceberg lettuce and chicken slices on the bottom half of the bread.
3. Arrange avocado and tomato slices alternately on top.
4. Sprinkle cheese and drizzle pesto. Close the sandwich and grill it again until the cheese begins to melt.
5. Cut the sandwich into half and secure each half with cherry tomatoes on toothpicks.