For those special occasions

KAJU PULAO (CASHEW PULAO)

Ingredients

2 tbsp oil

1 tsp ghee

500g aromatic rice, soaked and drained

200g cashews

1 cup chopped onions

1 bay leaf

2 green cardamom

2 cloves

2-inch cinnamon sticks

5 green chillies

1 tsp ginger-garlic paste

3 tbsp finely chopped coriander leaves

Salt to taste

Method

In a pan, heat oil. Fry cashews until golden brown. Remove from heat and keep aside. In the same pan, add chopped onions and fry until crisp and golden brown. Remove them and set aside. In the same pan, add 1 teaspoon of ghee and add bay leaf, cardamom, cloves, cinnamon, and ginger-garlic paste. Fry until the raw smell is gone. Add water and let this come to a boil. Add soaked and drained rice and green chilli. Mix well. Cook covered on medium heat for 10 minutes. Stir and cook on very low heat for 5 minutes. Remove from heat and set aside for 5 minutes. Sprinkle fried onions, fried cashews and finely chopped coriander leaves on top. Serve hot. 

MUTTON TIKKA

Ingredients

1 kg mutton meat (boneless cut into chunks)

2 large onions, chopped

5 green chillies, chopped

¾ cup vinegar

1 cup tsp salt

1 tsp garlic paste

2 tsp ginger paste

3 tbsp oil

1 large tomato, chopped

¼ tsp black pepper

¼ tsp chaat masala

½ tsp lemon juice

Method

Chop onions and green chillies. Soak them in the vinegar for 10 minutes. Then remove and set aside. In the vinegar, add meat, salt, ginger and garlic paste. Allow it to marinade for 2 hours in the fridge. Put the meat and vinegar mixture in a small pot and bring to a boil. Cover and decrease to a simmer and cook on a low flame until the vinegar has evaporated and the meat is cooked through, approximately 1-2 hours. Heat 2 tablespoons of oil in a frying pan over medium low heat. Add onion and stir for few seconds, add tomato and meat and fry until the tomatoes starts to break down. Add soaked green chilli mixture and continue frying. Season with black pepper, chat masala and lemon juice. Test and adjust seasonings if desired. Serve with lemon wedges and chat masala.

BEEF KUNNA

Ingredients

½ cup oil

1 kg beef shank, chops (50-60g each piece)

1 large onion, chopped

1 tbsp ginger paste

1 tbsp garlic paste

1 ½ tbsp chilli powder

1 tsp turmeric powder

1 tbsp coriander powder

1 tbsp roasted cumin seeds powder

½ tsp garam masala powder

½ cup wheat flower mixed water

Salt to taste

Method

Heat oil in a clay cooking pan and cook the meat for a few minutes on high heat till it changes colour. Turn the heat to medium and add onion, chilli powder, turmeric powder, ginger-garlic paste, coriander powder and salt. Mix well and cook for 5-6 minutes or till the oil separates. Add 5-6 cups of water and cook for 1 hour with the lid on. When the meat is tender, add the wheat flower mixed water and roasted cumin seeds powder. Mix well and cook for another 15 minutes on low heat. Turn off the heat. Leave for 4-5 minutes and serve hot.

BAKED GARLIC CHICKEN

Ingredients

6 skinless, boneless chicken breast halves

2 tbsp olive oil

2 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated cheese

1 tsp dried basil leaves

½ tsp ground black pepper

Salt to taste

Method

Preheat oven to 350° F (180° C). Lightly grease a baking dish. In a bowl, blend the olive oil, salt and garlic. In a separate bowl, mix the bread crumbs, cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then add in the bread crumbs mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumbs mixture. Bake 30 minutes in the preheated oven, or until chicken is tender. Remove from oven and serve. 

 

VEGETABLE JALFRAIZE

Ingredients

¼ cup chopped carrots

¼ cup chopped cauliflower

¼ cup chopped tomatoes

¼ cup chopped capsicum

¼ cup green beans

¼ cup chopped onion

2 chopped green chillies

1 tbsp lemon juice

50g butter

½ tsp cumin seeds

2 tsp red chilli powder

½ tsp black pepper powder

1 tsp ginger paste

1 tsp garlic paste

1 handful chopped coriander leaves for garnishing

Method

Heat butter in a pan over medium flame. Add ginger and garlic paste along with cumin seeds, and fry for 20 seconds. Once they are cooked, add the chopped vegetables and mix them well. After 30 seconds, add the lemon juice, red chilli powder, cumin powder, salt, pepper powder in the vegetables. Stir to mix well and cook for another 6-8 minutes, or till all the vegetables are cooked. Remove from heat and garnish with coriander leaves. Serve it hot with roti, paratha or rice.

KASARI PHIRNI

Ingredients

3 tbsp aromatic rice

1 pinch saffron

4 cups milk

6 tbsp sugar

½ tbsp cardamom powder

Method

Soak aromatic rice for 30 minutes. Then drain water. In a mixer jar, add soaked rice, then pour 3 tablespoons of milk; coarsely grind. Heat milk in a pan and let it boil. Add saffron and ground rice mixture. Stir and mix well. Add sugar, cardamom powder, mix well and stir continuously till the mixture thickens and remove from heat. Sprinkle grated pistachios, serve hot or chilled.

 

UMM ALI

Ingredients

1 package puff pastry sheets

½ cup chopped walnut

½ cup chopped hazelnuts

½ cup chopped pistachios

½ cup raisins

1 cup flaked coconut

1¼ cups sugar, divided

4 cups milk

½ cup heavy cream

Method

Preheat oven to 175° C. Butter a baking dish. Place the pastry sheets in the baking dish and place the dish in the oven. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked. In a mixing bowl, combine all the nuts, raisins, coconut and ¼ cup of sugar. Break the cooked pastry sheets into pieces and stir into the mixture. Spread mixture evenly in baking dish. Bring milk and ½ cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture. Beat the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over nut mixture in dish. Place dessert in oven. Bake for about 10 minutes or until top is golden brown. Serve hot.

 

Photo: Collected