HOW TO MAKE PHIRNEE

                                                 PHIRNEE

                                            

INGREDIENTS

1.      Milk                 1litre

2.      Basmati            rice   50gm

3.      Sugar              1/4cups

4.      Saffron            2/4tsp

5.      Green cardamom powder   1tsp

6.      Rose water concentrate      2drops

7.      Pistachio                       2tsp

8.      Almonds                      4tsp

METHOD

The rice:- Wash in running water and soak for 30 minutes. Drain put in a blender. Add water (appr. 30ml/2tsp) and make a fine paste.

The saffron:- Dissolve in 15ml/1tsp of warm milk.

The nuts:- Blanch pistachio and almonds, cool. Remove the skin and cut into slivers.

The shikoras:- Rinse in running water and then immense in a handiful of water for 25 min. Remove and pat dry.

Cooking:- Boil the remaining milk in a handi, add the rice paste and sugar while stirring with a whisk. Reduce to low heat and cook, stirring constantly (to ensure no lumps are formed), until the mixture becomes thick and is reduced to a custard consistency. Add saffron, cardamom and rose water concentrate, stir and remove.

HOW TO MAKE MIXED RAITA

                                              MIXED RAITA

                                         

INGREDIENTS

1.      Yoghurt                       400gm

2.      Cucumber                    30gm

3.      Tomatoes                     30gm

4.      Potatoes                       30gm

5.      Onions                            5

6.      Green chillies                   2

7.      Cumin powder             3gm

8.      Chaat masala               3gm

9.      Salt                              to taste

10.  Coriander                     5gm

  

METHOD

1.      Whisk the yoghurt(curd) in a bowl.

2.      Cut the vegetables, pees, cut cucumber into quarters, dressed and make small cubes. Wash and cut tomatoes into quarters, dressed and chop.

3.      Boil, cool, pees and cut potatoes into small cubes.

4.      Peel, wash and chop onions.

5.      Remove stems, wash, slit, dressed and chop green chillies.

6.      Clean, wash and chop coriander.

7.      Mix all the vegetables except coriander with yoghurt in a large bowl. Sprinkle red chillies, cumin, chaat masala and salt, stir adjust seasoning.

8.      Transfer to a bowl, garnish with coriander and serve cold.

HOW TO MAKE KASHMIRI MUTANJAN

                                                      KASHMIRI MUTANJAN

                                    

INGREDIENTS

1.      Mut                          1kg

2.      Onions                    115gm

3.      Cloves                         6

4.      Pepper corns                12

5.      Ginger                       10gm

6.      Coriander powder     5gm

7.      Cinnamon                    1

8.      Limes(large)                 2

9.      Sugar                       a pinch

10.  Salt                           to taste

FOR RICE

1.      Pulao                           500gm

2.      Cloves                           6

3.      Pepper corns                12

4.      Cardamoms                 12

5.      Almonds                      15

6.      Saffron                         3/4tsp

7.      Milk                             1tsp

8.      Salt                              to taste

9.      Fat                               50gm

METHOD

1.      Wash and cut meat and Put into a sauce pan and spices tied in muslin bag.

2.      Add salt and enough water to cover meat.

3.      Cook slowly till meat is tender and stock is reduced. (meat should simmer very slowly).

4.      Remove muslin bag and squeeze to draw out flavas.

5.      Add sugar and half the lime juice.

6.      Cook slowly till a syrup of one stirring consistency is obtained.

7.      Boil rice in water in which the remaining lime juice is added. When almost cooked drain thouroughly.

8.      Melt fat in a pan and add spices for rice and then meat.

9.      Add blanched and sliced almonds, water and saffron dissolved in milk.

10.  Cook till liquid is completely absorbed and rice is tender and dry. This can be done in the middle shelf of a moderate over.

HOW TO MAKE ROGANJOSH

                                                        ROGANJOSH

                                                   

INGREDIENTS

1.      Mutton leg                   1kg

2.      Tomatoes                     250gm

3.      Coriander powder        20gm

4.      Salt peter                      to taste

5.      Fat                               to fry

6.      Kashmiri chillies

(without seeds)             50gm

7.      Ginger                          30gm

8.      Nutmeg                         pinch          

9.      Saffron                          5 gms

10.  Cumin                           5gms

11.  Mace      

12.  Garlic                           50gm

13.  Onions                         100gm

14.  Salt                              to taste

15.  Stock                          

16.  Milk                             5gm

METHOD

1.      Clean and cut meat into 2.5cm pieces without bones.

2.      Chop onions, grind kashmiri chillies, coriander, ginger, cumin and garlic.

3.      Heat fat fry onions. Add ground spice and fry well. Add tomatoes.

4.      Add meat, half of the saffron and salt peter.

5.      Fry for about 5 minutes. Add stock, nutmeg, mace, salt.

6.      Cook gently till meat is tender.

7.      When meat is cooked, add the red of the saffron dissolved in a little milk.

HOW TO MAKE DUM ALOO

                                                                DUM ALOO

                                                             

INGREDIENTS

1.      Potatoes                    500gm

2.      Yogurt                       2cups

3.      Gram flour                   1/2tsp

4.      Green cardamo            4

5.      Dry ginger powder       1/2tsp

6.      Fennel seed powder      1/2tsp

7.      Cloves                          5

8.      Cinnamon sticks            2

9.      Chilli powder              2tsp

10.  Mustard oil                  for frying

METHOD

1.      Grind together bari elaichi, lounge and dalchini put a side until further use.

2.      Heat oil in kadhai and fry potatoes on medium heat until floating on top and golden brown in colour. Drain excess oil and keep a side.

3.      To the dahi and salt, beson and 1 cup water whisk well, smooth and lump free.

4.      Reheat 4tsp of the same oil in another pan. Add red chillies and chooti elaichi and fry for a minute. Remove flame, allow to cool slightly and then pour into dahi, stirred continuously, return to flame and bring to a boil. Add potatoes along with smooth, soft and ground masala until the curry thickness.

HOW TO MAKE CUCUMBER SALAD

                                            CUCUMBER SALAD

                                                     

INGREDIENTS

1.      Onions                         300gm

2.      Tomatoes                     200gm

3.      Cucumber                    150gm

4.      Green chillies                   4

5.      Mint                               5gm

6.      Coriander                     10gm

7.      Lemon juice                  60ml

8.      Seasoning       

9.      Lemon                             1

METHOD

1.      Peel, wash and roughly cut chop onions.

2.      Wash and cut tomatoes into quarters, deseed and roughly chop and peel and cut cucumber into quarters, deseed and roughly chop.

3.      Remove stems, wash, slit, deseed and chop green chillies.

4.      Clean, wash and chop mint and coriander.

5.      Wash and cut lemon into wedges.

6.      Mix all the vegetables in a salad bowl and pour on the lemon juice, adjust the seasoning. Serve chilled with lemon wedges.