| RECIPES Daal
Bukhara Grill’s Dhandu Ram lets us in on
his daal secret.
INGREDIENTS:
1 kilo daal
21/2 tps salt
11/2 large spoon tomato ketchup
2 tps red chilli powder
21/2 spoons mix of ground ginger and garlic paste
21/2 kilos water
3 to 4 spoons half and half non fat cream
METHOD:
Put all the above ingredients in a large utensil and
stir on slow fire for two to three hours. When the color
changes and turns to tomato rusty red add non fat cream
and stir. The daal will soon set to a thickish consistency.
Serve it with hot piping rice or warm paratha. Serves
8
ALOO KA PYAR
This love potion from Panna Lal Sharma.
INGREDIENTS:
10 small or medium sized potatoes – white or red
1 tsp pomogranatte seeds (Anar Dana) – powder or paste
1 tps white cumin seeds – roasted and powdered
1-1/2 tps dhaniya – roasted and fine grounded
4 pieces red chillies – whole
1 tsp black salt
1/2 piece lemon juice – squeezed
4 pieces dates – finely pasted
6 pieces cashew nuts – ground paste
1 tsp sawaf
4 sprigs cilantro – finely chopped
15 grams paneer (Cottage Cheese)
4 tsp besan, maida and water paste
Oil, Chaat masala
METHOD:
Boil and steam the potatoes until tender. Remove the
skin and make a small incission (hole) in the center.
Scoop out the insides of the potato. Mix the scopped
out potatoes with all the above ingredients and make
a dough and stuff it in the hole made in the potato.
Make a paste of maida and besan and close the opening
with it. Take oil over medium heat and deep fry for
a minute. Garnish it with slice of tomoto, lemon, cucumber,
cilantro and a swig of fresh mint and sprinkle chaat
masala on the top. Serve with ketchup or green mint
chutney. Serves 2
FRESH CRAB SALAD
ON MINI PAPPADUMS
Geetika Khanna offers this great “no cook” recipe for
hot summer days.
INGREDIENTS:
1/2 lb. fresh crab
2 tbs. minced red onion
1 plum tomato, deseeded and chopped
1/2 bunch of cilantro
juice of 1 lemon
1/8 tsp. cayenne
1/2 tsp. roasted ground cumin
salt and pepper to taste
1 packet mini pappadums
METHOD:
Pick all shells out of crabmeat and gently flake it
with a fork. In a bowl, combine the crab with the onions,
tomatoes, cilantro, lemon juice and all the spices.
Toss and set aside. The pappadums can be shallow fried
in some oil. For better results, cook in the microwave
for about 30 seconds or depending on the power of your
microwave.
To serve, either put the salad in a bowl with the pappadums
around it, or spoon a small amount of salad on each
pappadum and garnish with a cilantro leaf. Serve immediately.
Serves 8
JALFRIZ
Here’s what Balwant Singh is towing around on his Indian
Fast Food Cart.
INGREDIENTS:
Paneer (Cottage cheese) – cut in long strips
2 capsicum – diced
1 broccelli – cut in pieces
4 tomatoes
2 onions
2 carrots – cut in pieces
1 Lemon
1 tbsp ginger-garlic (fresh) paste
1 cup tomato paste
1-1/2 tbsp dhaniya powder
1-1/2 tbsp jeera powder
1tsp garam masala
Salt (to taste)
Red color
1 cup yogurt
1/2 cup vegetable oil
1 cup half-and-half cream
METHOD:
Saute paneer, capsicum, brocelli, tomatoes, onions,
carrots on slow fire and keep aside. Put ginger, garlic,
tomatoes in grinder and make a paste.
In a utensil and put some oil and mix in ginger-garlic
paste, yoghurt, minced onions, dhaniya powder, jeera
powder, garam masala, tomato paste, red color, salt,
pinch of sugar and keep stirring on slow fire. When
the gravy comes to a set consistency, add sauted paneer,
capsicum, brocelli, tomotoes, onions and carrot and
stir on low fire for a few minutes, add half and half
cream and remove from fire. Serve hot with paratha or
roti. Serves 2
SHAHI RAAN
(Braised Leg of Lamb)
Spice Grill’s Sachin Chopra’s favorite selection.
Ingredients:
2 lamb shanks – cleaned
1 onion, white, large
1 red medium onion
4 tomatoes – red
2 sprigs thyme
1/2 cone fed wine – Burgundy preferably
1 cup yoghurt
1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp garam masala
1 tbsp ginger garlic paste
1 tbsp vinegar – white
1/2 cup vegetable oil
Method:
Wash the lamb shanks nicely and then pat dry.
In a bowl mix yogurt, vinegar, salt, half of the red
chilli powder and garam masala powder. Make incissions
in the lamb shanks and marinate them in the mixture
for about 3 hours.
In the meantime, take the oil and saute chopped onions,
ginger-garlic paste for about 10 minutes on slow fire.
Add the remaining turmeric, red chilly powder and tomatoes
and further cook it for 10 minutes on slow fire. Keep
aside.
Take an oven proof dish and put the onion sauce at the
bottom. Put sliced red onions, tomatoes and thyme sprigs.
Sear the shanks in hot oil on a skillet until nice golden
brown color is achieved. Take the excess oil out of
the skillet and deglaze the pan with red wine. Scrape
pan gently with a wooden spoon and reduce the wine by
half.
Put the wine on top of the lamb shanks on the dish and
cover pan with foil. Preheat oven to 375 F. Cook the
shank covered for approximately 3 hours until fork tender.
Place lamb shanks on a service plate. Take some of the
sauce out of the pan and reduce it to nappe consistency.
Check for seasoning and pour over the lamb shanks. Serve
either with mashed potatoes or sauted root vegetables.
Serves 2
CHICKEN DAGADI
Murali Iyengar whips up this exotic delicacy, found
in the deep villages of Karnataka.
INGREDIENTS:
2 lbs of chicken legs cut into small pieces
3 red onions (finely chopped)
1 inch piece of ginger (chopped)
10 small chilies (chopped)
5 large garlic (chopped)
1 large tomato (pieces)
4 pieces of clove
1 table spoon of black pepper
1 table spoon of red chilli powder
1/2 tea spoon turmeric
1 table spoon salt
1/2 fresh coconut grated
3 pieces cardamom
1/2 bunch of fresh daniya
METHOD:
Clean the chicken in cold water, set aside. Heat 4 table
spoons of cooking oil in pan and fry chopped garlic
and ginger pieces till brown, add chopped onions, when
onion caramelizes, add chopped tomatoes and cook till
it mixes with onions, add turmeric powder, cook in low
heat.
In a blender grind grated coconut with cardamom and
cloves along with fresh daniya and chillis to paste.
Add paste to cooked onion sauce, add half cup of water
and cookon high heat for 5 mins.Add chicken and cook
on high heat for 7 to 8 mins, lower heat and cook chicken
till it’s done. Dish on to a serving bowl and garnish
with fresh daniya. Serve hot with chapatis, parathas
or rice. Serves 4. Prep time 30 mins.
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