Feast after fast

It is the holy month of Ramzan and those observing fast need to get a filling yet healthy diet when they break the fast. Kochi Marriott hotel features an array of Iftar specials from different parts of the country till 15 June crafted by four chefs, spearheaded by Executive Sous Chef Tanuj Bahuguna

Maacher Jhol
Ingredients
Fish slice - 6 pieces.
Freshly ground mustard - 20 gm
Green chilli, paste - 2-3 tbsp nGarlic paste - 10 gm
Ginger paste -10 gm
Red chilli powder- 10 gm.
Turmeric - 10 gm.
Black cumin seeds - 10 gm
Mustard oil - 100 gm.
 Lemon juice -10 ml
Salt - to taste

Method
Clean the fish and marinate with ginger garlic paste, salt, turmeric and lemon juice.
Fry the fish lightly in mustard oil.
Heat 1-2 tablespoon oil in a saucepan, crackles the cumin seeds, then ginger paste. Wait until ginger paste becomes reddish and add green chilli paste, Red chilli powder and turmeric
Sauté the same for some time Add water - stir lightly. After a few minutes add fish and mustard paste to it.
Add required amount of salt and boil until the gravy saturates the fish suitably. Garnish with coriander leaves and green chili. Serve hot with steamed rice.

Payashorba
Ingredients
For Tenderising:
Mutton legs/paya - 6
Salt - to taste
Small piece of peeled ginger
Black pepper corns- 5-6
Water- 10 lt

Other Ingredients:
Oil- 1 tbsp.
Onions- 2 medium size sliced
Slit green chilli- 2-3
Ginger paste- 1 tbsp
Black pepper powder- ½ tbsp
 Chopped mint leaves- 2 tbsp
Chopped coriander leaves- 2 tbsp
Chick pea flour- 1 tbsp

Method
In a stock pot add the washed lamb legs and bone. Add salt, black pepper corns, ginger and water to the pot and let it boil for about 3 hours.
For making the soup:
In a cooking
vessel, add oil and heat it.Add the sliced onions and fry them till translucent.
Add slit green chilli and ginger paste into it. Sauté for few minutes.
Transfer the tenderised lamb legs and its extract into it, add water if required.
Add more salt if required.
Add coriander and mint leaves and black pepper powder.
In a small bowl, add besan and mix it with some water, Add the besan mix into the soup and stir well.
Cover the lid. Bring the whole soup to a boil and then simmer it for 15 minutes. nCheck the seasoning and Serve hot.

Hyderabadi Dum kamurgh
Ingredients
To marinate:
Chicken  curry cut - 1kg
Yogurt - 200 gm
Red chili powder - 10 tbsp.
Coriander powder - 25 tbsp
Turmeric powder - 10 tbsp
Garam masala powder - 10 tbsp
Salt for taste
Lemon juice - 2 tbsp
For curry:
Onions - 3, large, sliced
Ginger -  2" knob
Garlic - 8-10 big cloves
Green chillies - 4 numbers
Ghee  -200 ml
Oil - 300 ml
Bay leaves - 2
Cinnamon - 1" stick
Green cardamom - 3
Cloves - 3
Mace - a small piece
Tomato paste - 20 gm
Cashew nuts - 30gm
Salt - to taste
Chopped Cilantro leaves - 20 gm
Lemon juice - 10 ml

Method
Mix the necessary ingredients to make the marinade and coat the chicken pieces liberally. Cover and refrigerate for at least 2 hours or overnight.
Make a paste of 2 large onions. Chopping them very fine can also serve the purpose.
Similarly, make a fine paste of ginger, garlic and green chillies. Keep aside.
Slice the remaining onion very thin and fry it till golden brown and crisp. Remove from the oil and drain on a paper towel. Set aside.
Heat rest of the ghee in a large pan. Add whole spices and allow them to crackle and become fragrant.
Now add the onion paste and sauté on medium heat till thick and light golden for 15-20 minutes.
Then add ginger-garlic-chilli paste and sauté for a couple of minutes till the raw smell disappears.
Then add the fried onion(reserve 2 tbsp for garnishing) and tomato paste. Mix well, stir and cook till you see the oil starting to separate at the sides.
Now add the marinated chicken and any leftover marinade juices. Toss with the masala and cook on medium-high for a few minutes to seal in the juices of the meat.
Add the powdered nuts and stir well . Add a cup of water and check the seasoning.
Cover and cook on low flame for around 30 minutes till chicken is tender, nOpen the lid and reduce the gravy further if required. Ideally, the curry should be very thick.
Add the reserved fried onions, chopped cilantro and lemon juice. nRemove from heat and serve hot.