DALCHA [ MUTTON LENTIL CURRY ]

PREPARATION TIME:20 mins

COOKING TIME:45 mins

SERVES:6

INGREDIENTS:

1/2 kg mutton

250 gms--lentils,either split red[masoor] or red gram [ arhar] or a combination of 2/ 3 red [masoor] and 1/3 yellow split gram lentils[ chana dal].

1 and half tsp--water melon and musk melon seeds [ ground]

2--onions,finely sliced

1/2 tsp--ginger paste

1/2 tsp garlic paste

1/2 tsp--red chilli powder

1/4 tsp--turmeric powder

1/2 tsp--caraway seeds

1/2 inch cinnamon stick

2 green cardamoms

4 cloves

100 gms--tamarind

1 small bunch of green coriander coarsely chopped

2 green chillies whole

1/3 cup oil

salt to taste.

FOR BAGAAR:

4--whole dry red chillies

15-20--curry leaves

8-10--cloves of garlic

1/2 tsp cumin seeds

1 tsp--fenugreek seeds

2tbsp--ghee

METHOD:

Presure cook lentils with salt and turmeric in about 4 glasses of water till lentils are tender.

soak tamarind in one cup of water for 15 minutes.Mash,strain to get tamarind water.

Simultaneously,heat oil in a heavy based pan.Add caraway seeds , cinnamon,cloves and cardammom.When spices darken a little add onions and fry till light brown.Add ginger and garlic and fry a little.Add salt,turmeric and red chilli powder and the ground watermelon and musk melon seeds.Fry just a little and sprinkle a little water and cook for a while so that the spices become homogenous.Add meat and fry on medium fire till the water dries up.Add just enough water for the meat to become tender and pressure cook first on high and then on medium fire till the meat is tender.

When meat is ready add the boiled lentils,tamarind water,green chillies and coriander and simmer for about 10 minutes.

For bagaar,heat ghee in a frying pan.Add all the bagaar condiments,fenugreek seeds last of all.When the red chillies darken,add the bagaar to the dalcha,cover immediately.

HYDERABADI BAGHARE BAIGAN

PREPARATION TIME: 40 mins

COOKING TIME: 30 mins

SERVES: 6--8

INGREDIENTS:

500 gms-- brinjal

4 onions--cut into 4 to 6 pieces each

1 small piece of ginger

half pod of garlic

1 tbsp coriander seeds

3 tbsp sesame seeds

1/4 cup peanuts

1 tsp cumin seeds

1 1/2 tsp poppy seeds

20 gms copra

1/4 tsp fenugreek seeds

1/4 tsp turmeric

1 tsp red chillipowder

1 tsp jaggery or sugar

75 gms tamarind

a few curry leaves

1 cup oil

salt to taste

METHOD:

Soak tamarind in about one cup of warm water.Mash and sieve to get tamarind water.Discard the residue.Set aside.

Wash brinjals.Make 2 inch slits along the length of the brinjal ensuring that the brinjal is held together at the stem.

Roast the onions on the girdle,till they soften a little and turn slightly golden brown. Then dry roat toghther over medium heat the coriander seeds,sesame seeds,peanuts,cumin seeds,poppy seeds,copra and the fenugreek seeds till their shade darkens very slightly and the aroma starts emitting.

Grind together the onions,roasted spices,ginger garlis,salt,turmeric,red chilli powder and jaggery or sugar in a very fine paste.Mix with tamarind water.Stuff the brinjals with ground spices,setting aside some of the mixture.

Heat oil.Add curry, leaves after a few seconds,add the stuffed brinjals.Fry for about 10 minutes and then add the reserved ground spices.Cook over medium heat,covered,gently stirring occasionlly.Add just a little water while cooking. Cook till the brinjals are fully cooked and the oil comes to the surface.The dish has thickish consistency.

HYDERABADI MUTTON BIRYANI

PREPARATION TIME:4o mins

MARINATION TIME:3 - 4 hours

COOKING TIME: 30 mins

SERVES:8

INGREDIENTS:

mutton --1 kg [ shoulder of lamb ]

rice - 1/2 kg [ basmati ]

onions--4 finely sliced

ginger paste--1 tsp

garlic paste--1 tsp

green papaya skin--1 tsp [ paste]

red chilli powder--1 tsp

chopped coriander--2 bunches

green mint--1 small bunch

green chillies--4

cardamoms--4

cloves--6

cinnamon stick--1 inch

caraway seeds--1 tsp

peppercorn--1 tsp

nutmeg--1 small piece

mace--a few flakes

Make a fine powder of ingredients from cardamom to mace.

yoghurt--4 cups

lemon juice--of 3 limes

milk--1/2 cup

oil--2/3 cup

ghee or clarified butter--2 tbsp

salt to taste

liberal pinch of saffron

METHOD:

Heat oil and fry the oniond till golden brown,crush them after they cool.Rub the ginger and garlic and the papaya paste into the meat.Add 3 cups of yoghurt,salt,red chilli powder,coriander,mint, green chillies,the ground spices,lemon juice,crushed onions and oil in which the onions were fried.Mix well and marinate.

Wash the rice and mix with 1 cup well beaten yoghurt.Add saffron to 1/2 a cup of milk.Set aside.Take a heavy bottomed pan with a tight covering lid.Transfer the marinated meat with the marinade to the pan.Place the rice over the meat.Sprinkle the saffron milk over the rice.Dot it with ghee.Cover and cook,first at high heat,then at medium and then at low heat till the meat is tender,the liquids are absorbed and rice cooked.Take out gently and serve steaming hot.

SHRIMP BIRYANI

SHRIMP BIRYANI RECIPE

Ingredients:
1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste
How to make shrimp biryani:
Soak the rice in normal water for 20 minutes.
Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
Add the paste to the onions and stir for about 5 minutes.
Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Preheat the oven to 300°F.
In a serving bowl mix the shrimps and rice together.
Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

BLACK CURRENT KULFI

BLACKCURRANT KULFI WITH MANGO SALSA

Delicious blackcurrant kulfi served with mango
Preparation Time : 25 minutes
Cooking Time : 3-4 hours
Ingredients
Milk -2 litres
Black currants -1/4 cup
Cashewnuts -10
Condensed milk -3/4 cup
Cream -1/2 cup
Ripe mangoes -2 large
Red chilli flakes -1/4 teaspoon
Lemon juice -1 tablespoon
Honey -1 tablespoon
Method:
Soak blackcurrants in half a cup of warm water for fifteen minutes. Drain and grind coarsely. Grind cashewnuts coarsely.Heat milk in a saucepan and bring it to boil. Let it boil, stirring continuously, till reduced to three-fourths the original quantity. Add condensed milk and keep stirring.Add the coarsely ground cashewnuts and cook till it thickens. Remove from heat and let it cool completely.In a large bowl take ground currants and cream and whisk well. Add the reduced milk. Mix well.Pour into kulfi moulds, seal them airtight and freeze them in the refrigerator till set. Peel mangoes and cut the flesh into half inch sized cubes.To serve arrange the mango cubes in the serving plate. Demould the kulfi and place it amid the mango cubes. Mix lemon juice, honey and chilli flakes and sprinkle over the mango cubes. Serve immediately.

NYLON KHAMAN DHOKLA

NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla
Cooking Time : 10 min.
Preparation Time : 5 min.
Serves 4 to 6.
Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds (til)
2 green chillies, chopped
a pinch asafoetida (hing)
For the garnish
1 tablespoon chopped coriander
Method
1.Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.
2.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
3.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
4.For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.
5.Cut into pieces and serve with green chutney.
Tips
You can use 1 teaspoon of lemon juice instead of the citric acid crystals.
Keep the steamer hot and add the fruit salt into the batter.

MANGO SOUFFLE

MANGO SOUFFLÉ

A light fluffy mango delicacy made with beaten eggs and rich cream.
Preparation Time : 40 - 45 minutes
Cooking Time : 4 - 5 hours
Ingredients
Ripe mangoes, pureed-1/2 cup
Eggs -5
Castor sugar -1 cup + 2 tablespoons
Cream -2 cups
Gelatin -1 tablespoon
Ripe mango -1
Method
Break eggs one by one. Take three whole eggs and two yolks into a bowl and whisk. Add one cup of castor sugar and mix. Cook on a double boiler till thick. Beat one and a half cups of fresh cream. Add mango pulp and mix.When the egg mixture thickens remove from the double boiler. Strain and cool.Dissolve gelatin (add a little water to the gelatin and place in the microwave oven for fifteen seconds). Add this to the egg mixture.Add the cream mixture to the egg mixture and mix well.Pour this mixture into the ramekin moulds and set in the refrigerator for three to four hours.Peel and thinly slice the mango. Whip the remaining cream with two tablespoons of castor sugar and transfer into a piping bag fitted with a star nozzle.Once the soufflé is set, place the mango slices on the top along the outer circumference of the ramekin moulds. Pipe fresh cream in the centre and serve immediately.

MANGO CHEESE CAKE

MANGO CHEESECAKE

A cheesecake with the rich flavour of mango
Preparation Time : 10 minutes
Cooking Time : 3 - 4 hours
Ingredients
CRUST, ½ centimeter cubes
Digestive biscuits -8 - 10
Butter -2 tablespoons
FILLING
Skimmed milk -1 cup
Condensed milk -1/2 cup
Cornflour/ corn starch -1 tablespoon
Carrageenan (vegetarian gelatin) -1 tablespoon
Cottage cheese (paneer) -2 cups
Skimmed milk yogurt -1 1/2 cups
Mango pulp -2 cups
Mango essence -1 teaspoon
Sugar, powdered-1/2 cup
TOPPING
Mango jelly -1 tablespoon
Mango, sliced-1
Method:
Crush biscuits to a coarse powder and put it into a bowl. Add butter and mix. Put this mixture at the base of a spring form pan (loose bottom pan) lined with greaseproof paper. Press the mixture lightly and place it in the refrigerator to set.Heat milk in a pan. Add condensed milk and mix. Dissolve cornflour in a little milk and add it to the hot milk. Cook stirring continuously till the mixture thickens. Set aside.Mix carrageenan or gelatin in a little water and heat in the microwave for one minute. Remove from the microwave and set aside. Take hung yogurt in a bowl. Add paneer and mix with a whisk. Add mango pulp and mix again. Add mango essence and the milk mixture. Mix again. Add powdered sugar and blend with a hand blender. Add the dissolved carrageenan or gelatin and blend again. Pour this mixture into the prepared tin over the biscuit layer. Refrigerate for two to three hours. Dissolve mango jelly in a quarter cup of water, bring it to a boil and cool. Put a layer of mango jelly on the set cheesecake. Chill until the jelly is set. Remove from the spring form pan and cut into eight wedges with a sharp knife dipped in hot water. Serve chilled with sliced mango fan.

MALPUA WITH RABDI

MALPUA WITH RABDI
Indian pancakes in rabdi
Preparation Time : 20 - 25 minutes
Cooking Time : 15 - 20 minutes
Ingredients:
Milk -1 litre
Refined flour (maida) -2 tablespoons
Sugar -1 1/2 cups
Saffron (kesar) -1/2 teaspoon
Oil -for frying
Green cardamom powder -1/2 teaspoon
Almonds, blanched and slivered-15
Pistachios, slivered-15
Method:
Boil milk in a thick-bottomed pan. Simmer, stirring continuously, till it is reduced to one-third of its original volume.Add one and half cups of water to sugar. Bring this to a boil and then simmer for some time to make sugar syrup of two string consistency. This takes about fifteen to twenty minutes on medium heat. Add saffron and keep warm.Add sifted flour and green cardamom powder to thickened milk. Mix well to prepare a batter of pouring consistency.Heat oil in a flat shallow frying pan. Put a ladleful of batter in the pan. Cook on medium heat for three to four minutes. Fry on both sides till light brown. Dip it in saffron flavoured sugar syrup. Serve hot or cold with rabdi, garnished with almond and pistachio slivers.

CRUNCHY FRUITS WITH YOGHURT

CRUNCHY FRUITS WITH YOGURT

Mixed fruits with yogurt
Preparation Time : 20 - 25 minutes
Cooking Time : 5 - 10 minutes
Ingredients
Apples, cubed-2 large sized
Muskmelon, cubed-1/2 medium
Pears, cubed-2 large sized
Plums, pitted-3 - 4
Sweet lime, sliced-2
Honey -2 - 3 tablespoons
Hung yogurt -2 cups
Strawberry crush -2 tablespoons
Digestive biscuits -5 - 6
Prunes -8 - 10
Method:
Mix together fruits and honey in a bowl.Whisk the yogurt in another bowl. Add strawberry crush.Crush digestive biscuits in a mortar with pestle. Add to yogurt mixture keeping aside a little for garnishing.Take a stemmed glass. Fill partly with fruits and add a few prunes. Top with yogurt mixture. Arrange another layer of fruits topped with yogurt mixture. Garnish with a prune or a plum and sprinkle crushed biscuits.

SUKHE CRABS

CRAB SUKHE

Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish
Preparation Time : 30 minutes
Cooking Time : 30 minutes
Ingredients:
Crabs -4 medium
Tamarind -1 lemon sized ball
Oil -4 tablespoons
Onions, sliced-3 medium
Ginger, sliced-1 inch piece
Garlic, sliced-12-16
Coconut -1 1/2 cups
Mustard seeds -1/2 teaspoon
Curry leaves -6-7
Turmeric powder -1/2 teaspoon
Malvani masala -1 teaspoon
Red chilli powder -1 teaspoon
Salt -to taste
Fresh coriander leaves, chopped-2 tablespoons
Method:
Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.

CRAB CURRY

CRAB CURRY

Simple yet delicious – this crab curry is worth a try.
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Ingredients
Crabs -6 large
Coconut, scraped-1/2
Garlic -8 cloves
Whole dry red chillies -8
Cumin seeds -1 teaspoon
Turmeric powder -1/4 teaspoon
Oil -1 tablespoon
Onion , sliced-1 large
Tamarind pulp -1 tablespoon
Salt -to taste
Garam masala powder -1 teaspoon
Method:
Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot.

CHICKEN METHI

CHICKEN METHI

Sun dried fenugreek leaves gives this chcken dish an aromatic taste.
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Ingredients:
Chicken -750 grams
Onions -3 medium
Ginger -2 inch piece
Green chilli -3
Fresh coriander leaves -a few
Oil -2 tablespoons
Bay leaves -2 leaves
Green cardamom -5
Black cardamom -2
Cloves -3
Cinnamon -1 inch stick
Black peppercorns -5
Garlic paste -2 tablespoons
Turmeric powder -1/2 teaspoon
Red chilli powder -1 teaspoon
Coriander powder -1 tablespoon
Yogurt -1 cup
Dry fenugreek leaves (kasuri methi) -2 tablespoons
Garam masala powder -1 teaspoon
Salt -to taste
Method
Clean, skin, wash and cut chicken into medium sized pieces.Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves.Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Sauté for a minute.Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water. Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.

CHICKEN HALEEM

CHICKEN HALEEM
A famous Hyderabadi dish: a tasty and wholesome mixture of chicken, dals and broken wheat.
Preparation Time : 1 hour
Cooking Time : 40 minutes
Ingredients:
Boneless chicken breasts, 1/2 inch cubes-4
Ghee -3 tablespoons
Green cardamoms -2-3

Cloves -5-6
Cinnamon -1 inch stick
Bay leaves -2
Cumin seeds -1 teaspoon
Onions, sliced-3 medium
Ginger paste -1 tablespoon
Garlic paste -1 tablespoon
Split green gram skinless (dhuli moong dal), soaked-2 tablespoons
Split Bengal gram (chana dal), soaked-2 tablespoons
Broken wheat, soaked-3 tablespoons
Turmeric powder -1/2 teaspoon
Red chilli powder -1 teaspoon
Salt -to taste
Garam masala powder -1/2 teaspoon
Fresh coriander leaves, chopped-2 tablespoons
Fresh mint leaves, torn-10-12
Method:
Heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and sauté till light brown.Add ginger paste, garlic paste and continue to sauté.Add chana dal, moong dal and dalia and stir. Add turmeric powder and red chilli powder and mix. Add half a cup of water and sauté for two to three minutes.Add chicken cubes and salt and mix. Add four cups water and let it come to a boil.Add garam masala powder, coriander leaves and mint leaves. Stir and cover. Cook on medium heat till done.Remove the bay leaves. Blend it lightly using a hand blender and serve hot.

CHICKEN TIKKA MASALA

Chicken Tikka Masala INGREDIENTS:
PART -ONE
2 lbs.-Boneless chicken breast
1/4 cup-Curd
3 tsp-Minced Ginger
3 tsp-Crushed Garlic
1/4 tsp-White Pepper
1/4 tsp-Cumin Powder
1/4 tsp-Mace
1/4 tsp-Nutmeg
1/4 tsp-Cardamom Powder
1/4 tsp-Chili Powder
1/4 tsp-Turmeric
3 tbsp-Lemon Juice
4 tbsp-Vegetable Oil or Butter
PART-TWO
5 oz.-Tomato Paste
10 oz.-Tomato Puree
2 lbs.-Chopped Tomatoes
2 tsp-Ginger Paste
2 tsp-Garlic Paste
2 tsp-Green Chilies
1 tbsp-Red Chili Powder
2 tsp-Cloves
8-Cardamom
1 tsp-Salt
3 tbsp-Butter
2/3 cup-Cream
1 tsp-Fenugreek
2 tsp-Ginger Julienned
2 tsp-Honey
PREPARATION:
Whisk all of the ingredients in Part I together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Preheat oven to 350ºF. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes. While doing this, make the sauce in Part II. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

CHICKEN MAKHANI

CHICKEN MAKHANI

Ingredients:
1 tbsp- Peanut Oil
1 finely chopped-Shallot
1/4-Finely Chopped Onion
2 tbsp -Butter
2 tbsp-Lemon Juice
1 tbsp-Ginger Garlic Paste
1 tsp-Garam Masala
1 tsp-Chili Powder
1 tsp-Crushed Cumin
1-Bay Leaf
1/4 cup-Curd
1 cup-Half-and-half
1 cup-Tomato Puree
1/4 tsp-Cayenne Pepper
1 pinch-Salt
1 pinch-Black Pepper
1 tbsp -Peanut Oil
1 lb-Boneless, skinless chicken thighs, cut into bite size pieces
1 tsp-Garam Masala
1 pinch-Cayenne Pepper
1 tbsp-Cornstarch
1/4 cup-Water
Preparation :
Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

YAKHNI PULAO

Yakhni pulao

Ingredients:
Mutton-1kg
Rice-1kg
Desi ghee-250 gms
Clove-3 gms
Cardamom-3gms
Cinnamon-3 gms
Hung Yoghurt-125 gms
Pepper-4 gms
Onions-250 gms
Ginger-20 gms
Cumin-1 gm
Salt- to taste
PREPARATION OF YAKHNI:
Its a stock prepared by cooking meat together with spices,onion and salt. When the meat is tender,the stock is strained through muslin cloth. This stock is called YAKHNI. The meat pieces are reserved for further use. Sometimes it is used without being strained.
METHOD:
Make yakhni as prescribed and temper it with clove. Strain the stock and keep aside.
2. Add yoghurt to 2 tbsps stock. Add meat piecec, cinnamon,clove,cardamom and pepper and cook on medium heat.When the stock is absorbed remove from fire.
3. Par-boil rice in stock.
4. In a separate pan arrange meat and rice in layers. Pour ghee on the top and cook on dum.

HOT FUDGE SUNDAE

HOT FUDGE SUNDAE:

Cooking Time : 10 min.
Preparation Time : 25 min.
Serves 10.
For the fudge sauce:
150 grams (5 oz.) plain chocolate
75 grams (3 oz.) sugar
9 tablespoons of boiling water
3 tablespoons butter
3 tablespoons golden syrup
2 teaspoons vanilla essence
For topping
roasted almonds
chopped walnuts
For the ice-cream
2 ltrs (3 1/2 pints) milk
3/4 teacup sugar (approx.)
3 level tablespoons cornflour
400 grams (14 oz.) fresh cream
2 teaspoons vanilla essence
For the ice-cream
1.Keep aside a little cold milk and boil the rest of the milk with the sugar for 5 minutes.
2.Mix the cornflour in the balance cold milk and add to the mixture.
3.Boil for 1 minute while stirring all the time. Cool.
4.Beat the cream very lightly, add to the mixture and mix very well.
5.Add the vanilla essence and mix very well.
6.Check the sweetness and adjust to your liking using sugar or lemon juice.
7.Prepare the ice-cream in an ice-cream churner.
For the fudge sauce
1.Grate the choclate.
2.Heat the sugar, water and butter and cook until the sugar has melted.
3.Add the golden syrup and the grated choclate.
4.Cook until the choclate melts completely.
5.Cool a little and add the vanilla essence.
How to serve
1.Pour a little warm sauce in a long stem glass. Put a little ice-cream, some sauce and again a little ice-cream. Top with roasted almonds or with chopped walnuts.

GINGERBREAD WITH LEMON STRAWBERRIES

TOASTED GINGERBREAD WITH WARM LEMON STRAWBERRIES

Preparation time:15
Cooking time:15
Serves:4
Course:Dessert
Main ingredient:Fruit
Dietary restrictions:
Cuisine type:
Ingredients:
4 slices of gingerbread
Flora buttery for spreading (10g each)
Light soft brown or demerara sugar350g (12oz) strawberries at room temperature
Squeeze of lemon juice
4 sprigs mint icing sugar for dusting optional (maximum ½ teaspoon) .
Preparation:
Spread each of the gingerbread slices with Flora buttery, sprinkling each with a pinch or two of the sugar. Toast the gingerbread under a pre-heated grill for a few minutes and then dress 1 slice on each plate.Halve the strawberries, leaving only very small ones whole. Squeeze the lemon juice over the fruits, dusting with a little icing sugar. Stir gently to create a citrus glaze, before spooning on the toasted gingerbread. For an extra treat, spoon on some low fat crème fraiche or whipped cream.
Nutrition Information:
Calories (kcal) 297
Sugars (g) 28.2
Fat (g) 13.4Saturated Fat (g) 3.6
Salt (g) 0.44