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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