Ingredients:
1 chicken cut into pieces
3 small black cloves
5 red dried chilies
1/2 pint of natural yogurt
2 cloves ground crushed garlic
11/2 teaspoons chili powder
1/8 cup of butter
2 teaspoons salt
1/2 teaspoon powdered red food coloring
1 teaspoon ground ginger
Method:
The cloves and dried chilies are to be roasted, ground and set aside. Mix the yogurt, salt, food coloring, ground ginger, garlic, and chili powder and the ground ingredients are to be thoroughly mixed. Place the chicken pieces in a dish and pour the yogurt over. Leave to marinate. Smear a large piece of foil with butter. Arrange the chicken on the foil with the marinated mixture and dot the butter on top. Fold the foil around the chicken and seal and bake for about 45 minutes or until done.
Serve immediately with lemon wedges and green chilies.
2. Almond Ice Cream
Ingredients:
1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar
Method:
The almonds are to be placed in a large bowl ,covered with cold water and set aside. Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
Drain the almonds .After grinding them them roughly mix it together with the 1/2 pint of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.
3. Kheer - Rice Pudding
Ingredients:
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
Method:
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.
4.Haleem
Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.
1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.
Method
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.
5.Biryani
Ingredients
500 gms Basmati Rice (long grained rice).
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes.
4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.
Method
The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, ¼ of the fried onion, 1tsp garam masala(mixed spices) and salt to taste. When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender. Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices . Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.
6. Shami Kebab
Ingredients
½ kg minced meat without fat.
2 tbsp chana dal (split gram) washed and soaked in water for ½ hr.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
1 tsp coriander and cumin powder.
1 tsp garam masala.(mixed spices)
10 garlic flakes.
2 elaichi. (cardamom)
1 tsp chili powder.
A pinch of pepper.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.
Method
Wash and drain the mince. Mix the split gram , whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough. Now add the chopped mint leaves, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.
7.Cucumber and Yogurt Raita
Ingredients:
2 medium sized cucumbers
2 teaspoons salt
2 pints natural yogurt
Chopped fresh mint
Freshly ground black pepper
Method:
Peel the skin of fresh young cucumbers and grate them. Mix with the yogurt and add the salt, pepper, and mint. Serve.
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