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