Ramzan Special

Recipes

Pickles that tickle

BRINJAL PICKLE

INGREDIENTS

4 medium brinjals

2 tsps chilli powder

2 tsps turmeric powder

3 medium tomates

5 tbsps oil 1 tbsp tamarind extract

20 curry leaves

1-4 tsp asafoetida

Salt to taste

METHOD

In a pan, heat the oil and add chilli powder, trumeric powder, curry leaves and stir for a few seconds. Now add sliced brinjal tomatoes and cook for five minutes. Add the exteract of tamarind and stir; when it is cooked add asafoetida and salt, mix well. Note: Don't smash the brinjal pieces while stirring.
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GONGURA PICKLE

INGREDIENTS

1 bunch gongura leaves

2 tbsp oil

1 tsp coriander seeds 1 tsp fenugreek seeds

6 red chillies

2 green chillies

5 garlic flakes

1 tbsp tamarind extract

Salt to taste

1 onion, chopped

For Seasoning:

2 tsps oil

1 tsp mustard seeds

A pinch of asafoetida

METHOD

Slightly roast tamarind in a pan till moisture evaporates and keep it aside. Heat oil and fry coriander, fenugreek seeds, red chillies, green chillies and garlic flakes for a few minutes. Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingrediens. Add tarmind few seconds. Now add salt and mix well. Crackle mustarda seeds in oil and add asafoetida. Mix with the gongura mixture. Add chopped onions before serving.
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Gourmet cooking

Khoya Seekh Kababs

INGREDIENTS

3/4 kg Minced mutton

4 sliced and fried crisp medium sixed onions

1/2 tsp Nutmeg (grated)

(allspice) powder Kababchini

6 cloves Green cardamoms

2 brown cardamoms peeled

2 cinnamon sticks of 1"each

8 Pisachios 6 almonds (all peeled)

1 tsp Red chilly powder

2 tsp Ginger-garlic paste

1 cup khoya

2 limes Juice

Salt to taste

1 or 2 drops Kewra

6 tsp bhoona chana atta (roasted gram flour)

Skewers.

FOR GARNISHING

Sprigs of mint, rose petals, slices of lime
Can serve with a mint or tomato chutney.

METHOD

Grind togeather the fried onions and dry spieces, without adding water.Mix well togeather the ground spieces, ginger-garlic paste,salt chilly powder and lime juice and the mince. Leave in a covered pan for one hour. Add ghee and lightly brown the mince in a frying pan. Remove and mix in the khoya to make a smooth paste. Add roasted gram powder for binding, and mix well.Add kewra and mix in.Shape into kebab rolls over skewers and tie down with string Grill over a charcoal fire to brown lightly, and not too dark Remove from skewers and serve garnished with rose petals, mint and slices of lime.
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Mutton Biryani

INGREDIENTS

11/2kg Basmathi Rice

2kg Mutton cubes with bones

250gms Curd

3 tbsp Ginger-Garlic paste

1 tsp Garam Masala (ground cardamom,cloves -5 each sticks and cloves

1 tsp Shah Jeera

1 tsp Black pepper

1/2 tsp Saffron

5 large lemons Juice

150gms Onions fried to a golden colour

8 Whole gree chillies

1 bunch Coriander chopped

1/4 bunch Fresh mint leaves

1/4 cup Oil

1/4 Ghee

1/4 tsp,Saffron dissolved in 1 cup milk

Salt to taste

METHOD

Soak the rice in clod water and set aside. Mix the rest of the ingredients, except milk, lemon juice, fried onions, green chillies, mint,corainder and the whole spices with half the quanitity of oil. Keep aside for an hour. Arrange the mutton mixture in a heavy vessel. In another vessel boil 5 litres of water with the whole spices. Drain the water from the soaked rice and add to the boiling water. Bring to a boil and drain all the water. Quickly put the steaming rice on the mutton and pour milk, lemon juice and the remaining ooil and ghee. Sprinkle the fried onions, green chillies, mint and coriander leaves,. Seal the vessels with aluminium foil and cover with lid. Cook on high heat until the steam escapes from the vessel. Place in the oven and cook at 200 degrees cesius for 20 minutes and for another 20 minutes at 180 degrees Celsius.
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Gosfenda-e-Hareesa

INGREDIENTS

Baby Lamb (3-4 months old, dressed)

1 kg Broken wheat

250 gms Pure ghee or butter

50 gms Ginger

20 gms Whole red chilly

100 gms Onion (brown)

300 gms Youghurt (curd)

50 gms Badam

50 gms Chilghoza

50 gms Kaju

2 Lemon

2 mint Bunches

1 bunch Coriander leaves

Salt to taste

5 Strips Dlachini

10 Pieces Elaichi

10 gms Black pepper

1 gm Saffron

AROMATIC HERBS FOR KHURMA

5 gms Khus kadi

5 gms Pathar ka phool

5 gms Sandal ppowder

5 gms Gulab patti

METHOD

Leavel One

Wash the baby lamb keep it aside and take a 10 kg daig and wash the broken wheat.

Leavel Two

Keep the daig on a cooking range add water, approximately 8 litres. Then add the 100gm of pure ghee into the water along with red chillies, ginger paste, salt,black peper, loung and elaichi. Heat the water for 15 mins then add the whole lamb along with washed broken wheat and meat become a paste.

METHOD FOR KHURMA

Take another small patila for making the khourma. Pour Pure ghee. Add onion along with red chilly powder and ginger-garlic paste. Stir well and add curd. Cook for a few minutes then add the paste of badam, chilghoza and kaju, Cook well till all the ingredients become light brown, then add some water for velvety gravy. Add the lamb juice and the haramasala into the khurma. Take a separate pan add a glass of water and put all aromatic herbs into a glass of water boiled for few minutes. Strain the herbs and add the remaining herbs and add the remaining herbal water into the khurma.Take the paste of lanba and wheat, mix it into the khurma gravy, along with saffron water, Keep it on dum on slow flame for few mins. Your Gosfende-e-hareesa is ready to serve.

GARNISHING

Take two boiled eggs cut it into 4 pieces along with brown onion,coriander leaves.
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