Khumb Hara Pyaaz

Khumb Hara Pyaaz - An exotic mushroom and green onion preparation cooked with yogurt and spices, flavored with cashew nut paste.

Utensils:
1 round, thick bottomed pan
1 bowl for whisking yogurt
1 serving dish
1 small pan for cooking onion paste

Ingredients:
Fresh mushrooms – 24 oz.
Spring onions – 24 oz.
Oil – 6 oz.
Green cardamoms – 5
Black cardamoms – 1
Cloves – 5
Cinnamon stick – 1
Bay leaves – 2
Onion paste – 6 oz.
Ginger paste – 1 oz.
Garlic paste – 1 oz.
Ginger – 1.2 oz.
Green chilies – 4
Coriander powder - 0.12 oz.
Yogurt – 12 oz.
Salt – to taste
Fresh green coriander – 0.2 oz.
Cashew nut paste – 2 oz.


Preparation:
1. Trim, wash and drain the mushrooms.
2. Wash and cut the spring onions.
3. Scrape, wash and chop two thirds of the ginger, cut the rest into juliennes.
4. Wash green chilies, remove stems, slit, deseed and chop finely.
5. Clean, wash and chop the coriander.
6. Heat one tablespoon of oil in a small pan, and cook the onion paste for two to three minutes or until it becomes light pink in color. Remove pan from fire and keep aside.
7. Whisk yogurt in a bowl.
8. Heat oil in a round, thick bottomed iron cooking vessel, add the green and black cardamoms, cloves, cinnamon stick and bay leaves and sauté over medium heat until it begins to crackle.
9. Add the cooked onion paste, brown for two minutes, now add the ginger and garlic pastes and stir for one more minute. Remove cooking vessel from fire, add the spring onions and replace vessel on fire. Stir for the next five to seven minutes. Remove the pan from the fire and keep aside.
10. Add the whisked yogurt and salt, return the cooking vessel to the heat, add a little water and bring to a boil, then lower heat and simmer until the fat leaves the mixture.
11. Now add mushrooms to the cooked mixture above, simmer for two minutes, add the cashew nut paste and bring to a boil.
12. Adjust the seasoning and remove to a serving dish, garnish with chopped coriander and ginger juliennes.
13. Serve hot with plain boiled rice.

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Padampuri Murg

( A delicious boneless chicken and yoghurt dish cooked purely in clarified butter and seasoned liberally with spices )

Utensils:
1 mixing dish
1 medium-sized wok
1 serving dish

Ingredients:
Chicken – 30 oz. (750 grams)
Garlic paste – 2 tsp
Whole red chillies – 6
Onions – 7 (small )
Garlic – 1 pod (chopped coarsely)
Coriander seeds – ½ tsp
Cinnamon – 2 sticks
Cloves - 5
Salt – to taste
Yoghurt – 10 oz. (250 grams)
Ginger – ½ tsp (finely chopped)

For the Yoghurt Mixture:
Clarified butter - 2 tbsp
Cardamoms - 2

Preparation:
1. T o prepare the yoghurt mixture, mix together thoroughly all the ingredients except the chicken, cloves, cardamoms & cinnamon with the yoghurt and keep aside.
2. Heat the clarified butter and add cloves, cardamoms and cinnamon.
3. Add the yoghurt mixture and stir till the masala leaves the clarified oil.
4. Now add the chicken and cook till tender, preferably no water should be added.
5. Transfer to a transparent glass serving dish and serve hot.


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Sabat Raan (Whole Leg of Lamb)

Utensils:
1 large & deep cooking vessel
1 wok
1 medium-sized mixing bowl
1 large serving platter

Ingredients:

Leg of lamb – 2.2 lbs (1 kg)
Ginger-garlic paste – 4 oz. (100 grams)
Cashew paste – 2 oz. (50 grams)
Pineapple juice – 40 ml.
Red chilly powder – 1.6 oz. (40 grams)
Garam Masala powder – 0.6 oz. (15 grams)
Yoghurt - 7.2 oz. (180 grams)
Onion paste - 2 oz. (50 grams)
Salt – as required.
Refined oil – 6 oz. (100 grams)

Preparation:
1.Place the whole leg of lamb on a large
flat surface. Make deep slashes in it with the point of a sharp knife and squeeze pineapple juice into the cavities.
2. Rub salt liberally over the entire chunk of mutton, then half the red chilly powder.
Finally you rub the ginger-garlic paste over the meat.
3. Keep aside to marinate for two hours.
4. Place yoghurt in thin muslin cloth, tie on the handle of faucet and allow to drain for ½ an hour. Remove drained yoghurt from muslin cloth and place in mixing bowl.
5. Heat oil in a wok and lightly brown first cashew then onions. The two ingredients must be fried separately. Remove from pan and keep aside.
6. Mix the rest of the red chilli powder and salt to taste with the yoghurt. Now add the browned onions and cashew to this mixture.
7. Smear mutton leg thoroughly with the yoghurt mixture and place in a deep cooking vessel. Cook over slow fire for 1 ½ to 2 hours
or until done. Pierce with a skewer to check
whether tender.
8. Place on a serving platter and serve hot.

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Basic Tomato Sauce

Ingredients:

Ripe & red tomatoes - 2.21lb (1 kg) - skinned, seeded & chopped
Garlic - 2 cloves (crushed)
Carrot - 1 (large) - grated
Onion - 1 (large) - finely chopped
Butter - 1 oz. (25 grams)
Salt - to taste
Pepper - 1 1/2 tsps (freshly ground)
Red or White wine - 1/2 cup
Streaky bacon - 2 rashers ( removed & chopped)
Bouquet garni - 1 small bundle

Preparation:

1. Cook the onion, garlic and bacon gently in butter until onion becomes soft.
2. Now add the remaining ingredients to this mixture.
3. Simmer, partially covered, for 45 minutes. Stir the mixture frequently while cooking.
4. Add a little water if required.
5. Remove bouquet garni, check and adjust the seasoning according to taste and store, covered, in a refrigerator or freezer.
6. The sauce should be thick, but can be thinned with chicken or beef stock at the time of use.

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Creamy Tomato Soup

Ingredients:

Tomato sauce (basic) - 1 cup
Chicken stock - 3 cups
Cream - 1 cup
Nutmeg - enough to garnish
Pepper -3/4 tsp
Salt - to taste

Preparation:

1. Puree the sauce in a blender until it is very smooth, or rub it through a sieve.
2. Combine it with the chicken stock and, if the soup is to be served cold, stir in the cream.
3. However, in case the soup is to be served hot, bring the cream to the boil and stir in the soup gradually.
4. Check and adjust the seasoning according to taste.
5. Chill the soup for a few hours if it is to be served cold.
6. Transfer into soup tureen or individual soup bowls and grate a little nutmeg before serving.

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Rich Caramel Cake

Ingredients:

For the Cake:

Butter - 7.4 oz. (185 grams)
Brown sugar - 1/2 cup
Eggs - 3 (separated)
Vanilla essence - 1 tsp
Self-raising flour - 3 cups
Salt - a pinch of
Milk - 3/4 cup
Caramel syrup - 1/2 cup

For the Caramel Syrup:

Sugar - 1 cup
Water - 3/4 cup boiling water

For the Frosting:

Butter - 5 oz. (125 grams)
Icing sugar - 20 oz. (500 grams)
Caramel syrup - 1/4 cup
Vanilla essence - 1 1/2 tsps
Walnuts - 1/2 cup

Preparation:

1. Make the syrup first. Heat 1 cup sugar in a heavy-bottomed saucepan over very low flame. stirring until melted and a rich caramel colour.
2. Remove from heat and gradually stir in the boiling water, carefully avoiding splashes. Keep aside and allow to cool.
3. For the cake, cream the butter and brown sugar until light and fluffy.
4. Add egg yolks and and vanilla essence to cake mixture and beat well.
5. Add half a cup of the syrup to this mixture.
6. Sift the flour and salt together and stir into the creamed mixture alternately with the milk.
7. Beat egg whites until thick and fold through.
8. Divide batter between two greased 23 cm (9") sandwich cake tins, and bake in a moderate oven for 35 minutes or until cooked when tested with a skewer.
9. Leave in the oven for a few minutes, then take out and cool the cakes on wire racks.
10. When quite cold, join the cakes together with half the frosting, and ice all over with remaining frosting.
11. Transfer to a decorative cake plate and decorate with chopped walnuts.


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Festive Rice Salad

Ingredients:

Rice - 4 cups (long grain)
Ginger - 2 slices (fresh) - finely chopped
Cumin - 2 tsps (ground)
Coriander - 2 tsps (ground)
Orange rind - 1 tbsp (grated)
Raisins - 1/2 cup
Sultanas - 1/2 cup
Apricots - 1/2 cup
Nutmeg - 1/2 tsp
Shallots - 6 (finely chopped) - including some green tops
Pepper - 1/2 tsp (freshly ground)
Salt - 1 level tsp
Cashewnuts - 1/2 cup
Olive oil - 3/4 cup (approximately)

For the Garnish:

Apricots - 12 (dried) - poached in water for 3-4 minutes
Almonds - 1/2 cup (blanched)

Preparation:

1. Cook the rice, 2 cups at a time, in plenty of salted boiling water, for about 15 minutes or until rice is done. Drain well and keep aside.
2. Cut the apricots carefully in thin slices.
3. Place the warm rice in a large bowl and add the remaining ingredients, seasoning with salt and freshly ground pepper.
4. Add a little olive oil at a time to the rice, taking care to just moisten it without making it mushy.
5. Serve the salad warm or at room temperature, garnished with apricots and nuts.

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