DIVINE FLAVOURS OF INDIA
Recipes have been prepared by Farhad Hossain, Chef, Khana Khazana
Shaam Savera
Ingredients
Main elements
Spinach
5 tomatoes
65g grated paneer (cottage cheese)
Salt to taste
Cardamom powder, a pinch
2 tbsp oil
1 tsp cumin seeds
10-12 garlic cloves, finely chopped
6-7 green chilli, finely chopped
4 tbsp gram flour (besan)
¼ tsp turmeric powder
¼ cup cornflour/corn starch
Makhni gravy
18 large tomatoes, roughly chopped
2 tbsp oil
1 tsp garam masala
20 garlic cloves, chopped
Salt to taste
2½ red chilli powder
½ cup butter
3 tsp honey
8 tbsp fresh cream
Procedure (Preparation)
Blanch the spinach leavesin boiling water for 2-3 minutes. Soak them in cold water, squeeze out the excess water, and chop finely. Heat 2 tablespoons oil in a non-stick shallow pan, add cumin, garlic, green chillies, gram flour, and sauté the mix for 1-2 minutes. Add turmeric and spinach.Stir until the mixture is dry. In a bowl, mash the paneer with a little salt and cardamom powder. Roll the paneer into balls.Take a portion of spinach, flatten it on your palm, place a paneer ball in the centre, and shape into a ball. Rollthe balls in corn starch.Heat oil in a deep non-stick pan and gently slide them in.Deep fry on low heat till golden brown. For the makhni gravy,first pressure cook the tomatoes with salt and red chilli powder, then purée them. Heat butter with garlic paste and water in a pan. Add the puree and cook with garam masala, honey, and sugar. Add cream and cook for 2 more minutes. Pour the gravy onto a serving dish, halve the koftas and place them on top. Serves 4.
Raan Buzzakazi
Ingredients
1000g whole mutton leg
50g garlic
50g ginger
25g Kashmiri chilli powder
20g coriander powder
20g cumin powder
25g kebab masala
20g cardamom powder
25g black salt
25g white salt
50g mustard oil
30g green papaya paste
20g cream
20g ghee
20g butter
5g shahi jeera
Garam masala (bay leaf, cinnamon, black and green cardamom, mace, cloves)
Procedure (Preparation)
Marinate the mutton in garlic, ginger, green papaya paste, salt, Kashmiri chilli powder, coriander powder, cumin powder, cardamom powder, kebab masala and mustard oil. Heat some soybean oil in a deep saucepan and add the garam masala blend, ginger and garlic. Curry the mutton for a few minutes and add water as required. Steam for a minimum of 2 hours,before removing it from the saucepan. Keep heating the stock until it thickens into a gravy. De-bone the mutton. Roast the shahi jeera in soybean oil till its turns brown and add the gravy. Mix the gravy with the boneless mutton, and sprinkle Kashmiri chilli powder and kebab masala over it. Heat the ghee with cream and pour over the mutton. Garnish with coriander leaves before serving.
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