This holy month of Ramzan, prepare for Iftar with these delectable recipes that you can rustle up at home
This holy month of Ramzan, prepare for Iftar with these delectable recipes that you can rustle up at home
Haleem Ingredients
Mutton cut pieces 500 gm l broken wheat 1/2 cup Split Bengal gram-channa dal 1 tbsp Split black gram skinless 1 tbsp Split green gram skinless 1 tbsp Yogurt 1 cup, Lemon Grass paste 2 tbsp Salt to taste Whole Green chili 5 nos Ginger-garlic paste 1 tbsp Caraway seeds (Shahijeera) 1 tsp Black peppercorns 8 nos Deep fried onions 1 cup Garam masala powder 1 tsp Mutton stock 6 cups Fresh mint leaves 10-12 sprigs Fresh coriander leaves 2 tbsp Pure ghee 1/4 cup Lemon wedges for garnish
Method Soak broken wheat in two cups of water for three to four hours. Soak all dals separately in two cups of water for three to four hours.
Drain broken wheat and dals.
Mix mutton with yogurt and salt in a bowl and set aside to marinate for hour.
Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.
Add a little water if required.
Add marinated mutton and mix well.
Add green chilli paste, lemon grass paste, ginger-garlic paste, caraway seeds, black peppercorns, cup deep-fried onions, garam masala powder and mutton stock and mix well.
Add coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and mash it to a fine paste with a wooden muddler.
Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking.
Stir well and add ghee and mix.
Add cooked mutton cubes and remaining fried onions and mix well.
Serve hot garnished with fried onions and lemon wedges and a mint sprig.
Recipe courtesy Chef Ashish Rai, head – Culinary Operations, Barbeque Nation.
Chicken musakhan Ingredients 1 kg whole chicken, cut into 4 pieces or chicken strips 6 cups water or 1500 ml cup olive oil or 185 ml 3 medium onions or 450 g, sliced 1 crumbled cube of chicken stock tsp ground black pepper 2 tbsp sumac 3 tbsp pine seeds, toasted A loaf of bread
Method Begin by cooking chicken strips in a capacious pan after drizzling some olive oil.
Now add onions and fry them for about five minutes, or until they are golden fried.
Throw in chicken stock cubes, black pepper to the pan, and stir until mixed well. Lower the flame and let it cook until a brownish paste is formed.
Transfer it into a bowl and spread the mixture onto a slice of bread or naan.
Roll it and place it in a baking dish. Brush with some olive oil the top of each bread roll.
Bake in a 230 C preheated oven until bread becomes slightly brown in colour.
Sabsa seeds drink Ingredients To soak (240 ml cup used) 1 tsp of sabja seeds/basil seeds to cup water
To make a drink or sherbet Fruit cubes as needed (water melon or any juicy fruit or tender coconut water). Rock sugar as needed A few drops of lemon juice Pinch of green cardamom powder (optional)
Instructions Clean and pick stones and mud from the seeds. Add them to a coffee filter and wash under running water, to finish off pour a cup of drinking water to rinse them. Soak in to cup water for about two hours. Add them to any fruit juice, barley water or ice cream or kheer. Recipe courtesy: Swasthi
British Cheese & Onion Bread 1 Onion (finely chopped) 450 gm flour, 10 gm salt 25 gm yeast 45 gm milk 150 gm butter 5 gm mustard/pepper powder 5 gm black pepper powder 175 gm cheddar cheese (grated) 150 ml water
Method Knead ingredients in mixing bowl. After proper kneading, rest for 15 minutes. Cut into 500 gm and roll it again, and rest for five minutes. Give the desired shape to each dough and place on the greased baking tray. Allow proofing at least 1 &1/2 hours and bake at 220 deg C in pre-heated oven for 20-25 minutes.
Tiramisu Cake Ingredients 9 egg yolks, 50 ml water, 175 gm castor sugar, 2 vanilla pods, 300 gm mascarpone cream, 750 kg whipped cream, 15 gm Nescafe powder, 250 gm vanilla sponge
Method l Make sabayon using egg yolk, vanilla pod, sugar and water. l Put yolk in a mixing bowl and boil water and vanilla pod till 118 deg C, l Take off flame, pour sugar syrup into yolk to make sabayon. l In other bowl, soften Mascarpone cheese and mix with sabayon l Finally fold with whipped cream add some coffee liquor and let it set in the fridge.
Recipe courtesy Executive Chef Rayomund Pardiwalla, Movenpick Hotel and Spa
