SEYAL TEEVAN (MUTTON DISH)

Ingredients:
1 kg mutton shoulder, cut into pieces
juice of 1 lime
3 tsp ginger paste
3 tsp garlic paste
salt to taste
Apply this mixture to the mutton pieces and leave aside for 45 minutes to marinate.
¾ kg onions, chopped
½ kg potatoes, skinned & quartered
apply a little salt over the potatoes
1 kg tomatoes, chopped
few sprigs of green coriander leaves
8 green chillies, whole
few sprigs of curry leaves
1” piece of ginger, chopped fine
½ cup of beaten curd

Masalas:
6 black cardamom, whole
2 sticks cinnamon, broken into pieces
4 – 5 bay leaves (tej patta)
4 – 5 cloves
3 – 4 tsp of coriander powder
2 tsp jeera powder
1 tsp turmeric powder
3 – 4 tbsp oil
1 tsp freshly ground black pepper
8 freshly powdered green cardamoms with skin & kept aside for sprinkling over the cooked meat when serving along with the black pepper

Method:
In a deep pan, add two tablespoons oil. When hot, add the curry leaves. Now add the chopped onions till they become soft. Then add the chopped tomatoes and keep stirring till the tomatoes are quite soft. Add the turmeric powder, coriander powder, jeera powder & salt to taste. Stir for a few minutes then keep aside.
In a pressure cooker, add 2 tbsp oil, add the black cardamoms, cinnamon sticks and the cloves, stir for a minute and then add the marinated mutton on a very high flame so as to sear the mutton and retain its juices within. Stir a few times till it looks almost dry and then add ½ cup of beaten curd and stir for 5 – 10 minutes. Now add the tomato onion mixture and mix well. Add the potatoes, add ½ to 1 cup of water and pressure cook for 15 – 20 minutes.
When serving, place the cooked mutton in a broad serving dish, sprinkle the black pepper powder and green cardamom powder. Decorate with sprigs of green coriander along the sides of the dish.
This dish is served with Sindhi Dhodha i.e.Jowari Roti

SINDHI KADHI (A VEGETABLE CURRY)

Ingredients:
For dal mixture:
1 cup tuvar dal
6 large tomatoes, chopped
Vegetables:
200 gm bhindi i.e. Ladies Finger whole (with lower end of stock cut off )
2 drumsticks, cut into 3 “ pieces
5 potatoes skinned cut into 4 pieces each (apply a little salt over them)
2 carrots cut lengthwise
12 – 15 cluster beans, whole (Guvar)
1 brinjal, cut into large cubes
2 tomatoes, cut into 4 pieces each
15 pcs kokam ka phool
50 gm tamarind, soaked – when soft strain out the thick juice

Masalas:
1” ginger, chopped into small pieces
6 – 8 green chillies, whole
few sprigs of curry leaves
1 ½ tsp turmeric powder
½ tsp red chilli powder
3 tsp coriander powder
2 tsp jeera powder
2 tsp methi seeds, whole (fenugreek)
salt to taste
4 tbsp oil
¼ tsp hing

Method:
Soak tuvar dal for half an hour. In a pressure cooker put oil. When hot add methi seeds, till they splutter, add the curry leaves, hing, salt and add dal and chopped tomatoes. Now add turmeric, chilli powder, coriander powder & jeera powder. Stir for a few minutes. Add 3 cups of water and pressure cook for 15 minutes.
When the dal mixture has cooled, open the cooker then mash or whisk the dal well so that it blends well and makes a fine mixture. Now add all the vegetables including the kokum and tamarind juice and further cook without putting the lid of the cooker. The vegetables must not be cooked under pressure. Cook for another about 15 minutes till the vegetables are tender.
This Sindhi Kadhi is considered a complete meal. It has the proteins from the dal, 7 different vegetables are added which have all the 6 tastes, sweet, sour, salty, astringent and little bitter (methi seeds). The colours of the vegetable are also varied purble (brinjal), red (tomatoes), pinkish (carrots), greens & yellows. This is considered to contain all the vitamins & minerals. It is served with rice which is carbohydrates.

Serving suggestions:
In a soup bowl add 2 – 3 tbsp of rice and fill the bowl with the kadhi and vegetables. A little sweet boondi bought from the mithai shop may be sprinkled over it (individual taste).

METHI MACHHI (FISH WITH FENUGREEK)

Ingredients:
8 slices of pomfret sliced steak style

For the Marinade:
1 tsp garlic paste
1 tsp ginger paste
1 lime, salt to taste
Apply this mixture on the fish and set aside for half an hour to marinate.
1 bunch methi – chop the leaves (makes about 2 cups)
1 pod of garlic, finely sliced
¼ bunch of spinach (makes ½ cup)
4 tomatoes, blanched and chopped fine

Masalas:
1 tsp turmeric powder
3 tsp coriander powder
2 tsp jeera powder, salt to taste
2 tbsp oil, some extra oil for frying fish

Method:
In a wide bottom non-stick pan, add enough oil for shallow pan frying the marinated fish (fish should not be deep fried). Fry the fish till light brown on both sides and remove from the fire.
In another non-stick wide bottom pan, add 3 tbsp of oil, when heated, add the chopped carlic, stir and add the chopped methi & spinach leaves. Then add the masalas i.e. turmeric, coriander, jeera powder & salt. Again stir for a few minutes. Now add the blanched chopped tomatoes. Cover the pan and cook on low heat till the methi is cooked till the tomatoes have blended well. Now add the fried fish mixture, placing the slices carefully on the methi mixture. Cover the pan and cook over low heat for 10 minutes.

Serving: This dish is served with chapattis.

SINDHI DHODHA (JOWARI ROTI)

Ingredients:
4 cups jovari atta – this makes about 4 dhodas, so divide the dough into 8 parts.
4 small onions chopped fine
1 pod garlic, finely chopped
1/3 cup coriander leaves, chopped fine
1/3 cup mint leaves, chopped fine
Add 1/2 cup fresh Garlic leaves only if available in season, these chopped leaves cut fine
3 green chilles, chopped fine, salt to taste
Mix all the above, add water and make a dough. The dough should not be too soft or too hard. If it is too soft, it will not be easy to roll out into a chapatti.

Method: Rolling the Jowari Roti:
Take a plastic sheet (either cling film / or thicker plastic sheet) & place on the board over which you roll chapattis. Sprinkle some Jowari flour all over the plastic sheet. This is important as it prevents the dough from sticking and it will enable you to lift the Dhodha easily. Now take one ball of dough, place on the plastic sheet sprinkled with flour, and pat with the palm of the hand to make a round roti. Sprinkle a little dry flour over the roti now and then, while you are patting it into shape so that it does not stick to your hand. When the Dhodha is thin enough (not as thin as a wheat chappati – more like a paratha). Pick up the plastic sheet carefully and turn over the Dhodha on the palm of your hand and place it over a pre-heated tawa. The tawa should be on high heat. When the underside is partially done, turn the Dhodha over on the tawa and lower the heat to minimum. Now apply a tsp of oil on the upper partially cooked side of the Dhodha. Turn the Dhodha over and apply one tsp oil on the other side. When the Dhodha looks crisp and light brown, it is done and can be removed from the tawa.

BHIEN IN KAALI MIRCHI (LOTUS ROOTS SNACK)

Ingredients:
½ kg bhien, salt to taste
black pepper, freshly ground at home
juice of 1 lime, 2 – 3 tbsp oil

Method:
Wash the bhien very well to remove all mud. Slice them slant wise in 1” pieces. Apply salt, add 2 cups of water and pressure cook for about 15 minutes. Drain out the water.
In a non-stick pan, add the oil and when well heated, add the bhien and stir well over a hot flame for about 5 minutes. Add freshly ground pepper and immediately put into a serving dish and sprinkle with lemon juice over the pieces.
This is a delicious snack.

THE NYASA OMLETTE

Keep the salad ready as follows:
Half a yellow capsicum and half a red capsicum sliced thin. Chinese style.
A little hand shredded lettuce. Iceberg has an edge.
¼ cucumber, sliced fine.
Mayonnaise. Add a blob of tomato ketchup and sprinkle some Tabasco. Add 1 tsp sugar. A little Tarragon (Herbs)/Bouquet Garni.
One chunk of cheese according to taste.
Chicken chopped fine.

Optional: One or two chopped olives would enhance the taste buds.
Mix all the above into the Mayonnaise sauce.
Beat up three eggs, yolk and white together. Add a touch of red chilli powder and fresh ground pepper.
Use butter or ghee as the cooking medium. Heat it then pour in the eggs. When it begins to get crisp on one side put in the salad and fold the omellete over. Be careful to cook it just enough till the cheese melts and comes out from the omellete.
It should be crisp on the outside and soft on the inside. Add salt to taste. Fry some green chillies and place it on top of the omellete. Enjoy.

NYASA BREAKFAST KHEEMA

The secret to its success is stock. You could make your own or use Oxo Cubes. Meat or beef stock.
If you’re making your own stock: Boil a kg. of mutton bones with 6 pods of garlic crushed, a stick of celery, a tomato, an onion, a carrot and salt and pepper to taste.
Reduce it using your judgment so it doesn’t become liquidy. You want it almost dry.
Keep aside.
Clean 1 kg. of mutton kheema. Keep ready
Fry 4 onions light golden brown. Keep aside.
Fry 2 tbsp of garlic paste. Add the onions.
Add 1 tbsp of dhania powder (freshly made).
Add 1 tsp of jeera powder (freshly made). Fry it all a bit. If necessary add a little stock to prevent burning.
Separately fry the kheema with 3 pods of elaichi, 3 cloves, a little dalchini and 6 pods of garlic crushed.
Add the fried onions, fried garlic, dhania and jeera mixture to the kheema. Add a cup of stock and 4 table spoons of fresh dahi (Not sour) or fresh cream. Add salt to taste. Cover and simmer for 20 minutes or till cooked. Add 2 tbsp of wine or good quality vinegar. Reduce the liquids if necessary. Garnish with golden brown fried onions and finely chopped ginger. Serve. Enjoy.

WATERMELON SALAD

Ingredients:
1/2 watermelon
1 bunch rocket leaves
3 tbsp balsamic vinegar
Feta crumbled, pinenuts
freshly ground black pepper

Method:
Scoop out roundels of the watermelon using a melon baller ensuring they are seedless, pour over with balsamic and sprinkle freshly ground black pepper, refrigerate till ready to use.
Wash rocket in ice water breaking off the bitter stems.
Mix rocket with watermelon roundels, serve garnished with crumbled feta and pinenuts.

ACCORDION POTATOES WITH ROCKET AND LEMON

Ingredients:
1 packet baby potatoes
1 bunch of rocket leaves
salt and freshly ground pepper
butter
olive oil
juice of one lemon

Method:
Slice the potatoes thinly all the way down taking care not to cut all the way through.
Srinkle with olive oil pepper and salt.
Bake in the oven till done, the potaotes will fan out when done.
Melt butter in a pan, add potatoes, lime juice and rocket leaves, toss and serve immediately.

RED WINE LAMB WITH THYME SCENTED RICE

Ingredients:
1 kg lamb, cut into pieces
flour, 3 carrots
3 large onions
thyme, 2 cups red wine
1 lamb stock cube
salt to taste
2 cups cooked basmati rice

Method:
Coat the lamb in flour and pan fry in batches till browned, remove and keep aside.
In a pot put roughly chopped carrots, onions and the lamb and the red wine and simmer gently till fork tender about 75 min, towards end of cooking add the lamb stock cube and the thyme.
Sprinkle chopped thyme on rice and serve with lamb.

DRUMSTICK ALIBAUG

Ingredients:
4 to 5 drumsticks, 2 tbsp oil, mustard seeds
jeera, turmeric, hing, masala (spice red)
2 tsp jaggery
10 gm tamarind, 20 gm fresh coconut scrub
20 gm crushed coriander leaves
20 gm crushed onion, salt to taste

Method:
Cut the drumsticks in small pieces (nearly 2 inches).
Keep the pan on gas till it heats and add oil. After sufficient heating of oil add mustard seeds, jeera, hing and turmeric.
Add drumsticks with little water to cook. After cooking the drumsticks, add onion, jaggery, salt etc and keep the pan on gas for two minutes. Having merged the ingredients in the pan, add coconut and coriander.
The vegetable is ready to be served.

ALLO BHAJI

Ingredients:
1/2 kg boiled potato
4-5 green chillies, 1/2 inch ginger
4-5 cloves of garlic, crushed
curry leaves, 2 tbsp groundnut oil
1/4 tsp mustard seeds, hing, jeera,
turmeric powder
1/4 bowl fresh ground coconut
handful of crushed coriander leaves
salt to taste

Method:
Cut the boiled potatoes into small pieces.
Crushed ginger, chilli, garlic with boiled oil should be gently mixed along with salt for taste.
Head oil and put mustard seeds, jeera, hing, turmeric and curry leaves and the mixture to be spread on potatoes in the pan. Keep the pan heating on simmer and cover the pan with lid. Keep the pan on gas till steaming for sometime. Put off the gas and add corainder leaves and crushed coconut.
The potato vegetable is ready to be served.

DRY PRAWNS

Ingredients:
500 gm prawns (cleaned)
6-8 cloves of garlic
5 gm ginger paste
1 tbsp turmeric
1 tbsp red chilli powder
1 tbsp special spice available in Alibaug
salt as per taste
20 gm coriander leaves, chopped
2 tsp lemon juice
100 gm oil
10 gm tamarind

Method:
Having cleaned the prawns in water add salt, turmeric powder. Allow it to soak for five minutes.
Keep the pan on gas. Add oil to heat properly along with ginger, garlic, special spices, onion. Add prawns and keep it on gas to cook well. Check if the onion is lightly brown. Cut off the gas and add lemon juice, salt. Check if masala is dry and garnish with coriander leaves.
The dry prawns is ready to serve.

GREEN FISH CURRY

Ingredients:
1/2 kg fish (e.g. Pomfret, Katla, Rawas, Ghol)
1/4 cup of oil
Special spices - 2 pieces of cardamom
4-5 pieces of cloves, 4-5 pieces of black pepper
4 pieces of tej patta
1/2 tsp jeera, curry leaves
1 lemon juice, salt to taste

Method:
Mixture - 1 cup of freshly grated coconut, 2 tbsp of rice, 5-6 chilli, 5-6 garlic cloves, 1/2 tsp jeera, 3 cups of coriander, chopped.
The above ingredients should be crushed in mixer to make paste.
Clean the pieces of fish. Apply lemon juice and salt and wait for five minutes.
Heat oil on pan add special spices (masala), little jeera and curry leaves leaves. Mix the paste and fry it till dry. Add one cup of water and boil. Add the pieces of fish, mix salt, lemon juice and cook to make curry.
The curry is ready to serve.

BORSCHT (UKRAINIAN BEETROOT SOUP)

Ingredients:
Half a medium sized cabbage, shredded
2 medium sized potatoes, cut into small dice
4 large beetroot, grated using a large grater
4 medium carrots, grated using a large grater
2 medium onions, finely sliced
4 tomatoes, diced
2 tsp vinegar
1 tsp sugar
a mix of parsley, dill, celery, finely chopped

Method:
Pour 3 litres of water into a large saucepan together with potatoes and cabbage.
Start sautéing beetroot and carrot in a frying pan, using a very little oil. Add vinegar (so that the beetroot retains its colour) and sugar. Add onion. Mix well and let it cook on a gentle flame. Add tomatoes and salt to taste and continue to cook until the vegetables are soft and cooked.
When the potatoes and cabbage come to the boil, add the beetroot-carrot mixture to the saucepan. When this comes to the boil, add the mix of parsley, dill and celery. When the potatoes are cooked the soup is ready.
Turn off the heat and let the soup stand, covered, for at least 15 minutes before serving.
To serve, top with a dollop of sour cream.

Note: The above is a vegetarian borscht. For a non-vegetarian borscht it would first be necessary to make a nice beef stock (or chicken stock). In the above recipe, use the stock in place of water and set aside the pieces of beef or chicken. When the soup is cooked, add pieces of beef or chicken, roughly chopped, to the soup.

APPLE PIE

Ingredients:
200 gm butter
7-8 apples, peeled, cored and thickly sliced
5 eggs
1/2 tsp bicarbonate of soda
1 tspn vanilla essence
cinnamon and nutmeg, to taste
1 cup sugar
1 cup flour

Method:
Melt butter in a baking tray and swirl it around.
Blend together eggs, soda, vanilla, sugar, cinnamon, nutmeg and flour.
Spoon some of this mixture into the tray over the butter. Cover with apples. Spoon the rest of the mixture over the apples.
Bake in a medium oven for 45 minutes or until the top is brown and a skewer thrust into the centre comes out clean.
Serve warm or cold.

MARINATED MUSHROOMS

Ingredients:
800 gm mushrooms
650 ml water
2 tbsp salt
1 tbsp sugar
a few cloves
a few black peppercorns
a few stalks of dill
¼ cup vinegar

Method:
Wash the mushrooms. Place them in a saucepan with all the ingredients except vinegar. Bring to the boil and continue to simmer for 20 minutes. Take off the heat and add vinegar. When cool, remove dill and place in a sterilised bottle and refrigerate. It is ready to be eaten in 24 hours. However, if kept longer, it improves with age.

PANEER MAKHANI

Ingredients:
600 gm paneer
200 gm butter
30 gm ginger paste (strained)
30 gm garlic paste (strained)
1 kg tomatoes, 10 gm ginger
4 green chillies
30 gm walnut paste
3 gm Kashmiri deghi mirch powder
100 ml cream
10 gm coriander

Method:
Paneer: Cut into 1-inch cubes.
Vegetables: Remove eyes, wash and roughly chop tomatoes. Scrape, wash and finely chop ginger. Remove stems, wash, slit and deseed green chillies. Clean, wash and chop ginger.

Cooking:
Melt half the butter in a handi, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates, add tomatoes and water (approx 500 ml), stir for a minute, reduce to low heat, cover and simmer, stirring occasionally, until tomatoes are mashed. Remove and pass through a fine mesh soup strainer into a separate handi. Keep aside.
Melt the remaining butter in a kadhai, add the chopped ginger and green chillies, sauté over medium heat for a minute, add walnut paste and bhunno/stir-fry until light brown. Then add Kashmiri deghi – the deghi provides excellent colouration – and stir. Now add the strained tomato gravy, bring to a boil, add the paneer cubes and salt, stir, reduce to low heat and simmer for 5-6 minutes. Remove, stir-in cream and adjust the seasoning.

To Serve:
Remove to a bowl, garnish with coriander and serve with tandoori roti, naan or steamed rice.

CHAAMP TAAZDAAR

Ingredients:
For The Kid/Lamb rack:
2 rack of kid/lamb
olive oil to brush and baste braised racks

The First Marination:
6 gm tsp red chilli powder
salt to rub (approx 30 gm)
40 gm ginger paste (strain)
20 gm tsp garlic paste (strain)
120 ml cup red wine vinegar

The Studding:
12 cloves
12 flakes garlic
4 sticks cinnamon (1/4”)
16 black peppercorns

The Braising:
cooking oil to baste the legs
15 gm meethi tulsi (fresh basil)
20 gm ginger
5 green cardamom
2 black cardamom
3 bay leaf
12 gulaab ki pankhrhi (rose petals)
salt to taste

The Second Marination:
60 gm yogurt
60 gm processed cheese
60 ml cream
7.5 gm meethi tulsi

The Masala:
2.25 gm black pepper (freshly roasted & coarsely ground)
1.5 gm amchoor (mango powder)
0.75 gm kasoori methi (fenugreek powder)
0.75 gm kebab cheeni (allspice powder)
0.375 gm gulaab (rose petal powder)
a generous pinch kaala namak (black rock salt powder)

Method:
The Kid/Lamb Racks: Clean, remove the fat, wash and pat dry. The First Marination: Forcefully rub — as in massage — the kid/lamb racks with red chillies. Repeat process with salt, then with garlic paste ginger paste and, finally, with vinegar. (Remember, each of these ingredients is to be rubbed separately and not as mixture). Refrigerate for 30 minutes.

The Studding: Using a cooking needle stud the fleshiest meat of the racks with garlic and the spices.

The Braising: Rub the racks with oil, arrange in a roasting tray, add the remaining ingredients and enough water to cover the racks. Braise in a pre-heated oven (400°F) until the liquor begins to boil. Then reduce oven temperature to for 150°F and braise for 2:30 hours. Remove and discard the liquor. Brush the racks with olive oil and keep aside.

The Second Marination: Whisk yogurt. Grate cheese. Clean, wash and finely chop basil. Put these ingredients in a bowl, add cream and whisk to mix well. Rub the olive oil-coated racks with this marinade and refrigerate for 30 minutes. (Remove at least 10 minutes before cooking.)

The Masala*: Mix all the ingredients in a bowl and keep aside. The Skewering: Skewer right down middle horizontally and as close to bone as possible. The Oven: Pre-heat to 250°F.

Cooking: Put the skewers in a moderately hot tandoor and roast for 5-6 minutes. Remove, baste with olive oil and roast again for 2 minutes. Or, arrange racks on mesh of charcoal grill, cover grill and roast over moderate heat for 7-8 minutes, turning occasionally. Uncover, baste with cooking oil and roast again for 2 minutes, turning once. Alternatively, arrange racks on greased roasting tray and put in pre-heated oven for 7-8 minutes, turning occasionally. Baste with oil and roast again for 3 minutes, turning once. Remove.

To Serve: Baste racks with butter, arrange on carving platter, sprinkle the masala* and serve hot.

TANDOORI PRAWNS

Ingredients:
12 jumbo prawns
butter for basting

The First Marination:
100 ml lemon juice
15 gm garlic paste (strained)
15 gm ginger paste (strained)
1.5 gm red chilli powder
salt

The Second Marination:
100 gm yogurt cheese*
100 ml cream
30 ml lemon juice
10 gm ginger paste (strained)
10 gm garlic paste (strained)
ajwain
3 gm turmeric
2 gm yellow chilli powder
2 gm garam masala
1 gm white pepper powder
salt

Method:
The Prawns: Shell, but retain the tails and devein.

The First Marination: Mix all the ingredients in a bowl and rub the prawns with this mixture. Keep aside for 15 minutes. Then squeeze gently between the palms to remove excess moisture.

The Second Marination: Put yogurt cheese in a bowl, add the remaining ingredients and whisk. Rub the prawns with this mixture and refrigerate for 1 hour.

The Skewering: Skewer the prawns (they should touch without overlapping) and keep a tray underneath to collect the drippings.

Cooking: Roast in a moderately hot tandoor, on a charcoal grill or in a pre-heated oven for 3-4 minutes. Remove and hand the skewers to allow the excess moisture to drip off (approx 2 minutes). Baste with butter and roast again for 2 minutes.

To Serve: Unskewer prawns, baste with butter, arrange on platter and serve hot.
*Or what is thick yogurt, without whey, obtained by hanging curd in muslin cloth to allow the whey to drain out.

MURGH MAKHANI

Ingredients:
The Chicken Tikka:
8 Chicken Legs

The First Marination:
20 gm garlic paste (strain)
10 gm ginger paste (strain)
60 ml lemon juice

The Second Marination:
110 gm yogurt
30 ml cream
20 gm garlic paste (strain)
10 gm ginger paste (strain)
3 gm red chilli powder
1.5 gm jeera (cumin powder)
3 gm black cardamom powder
1.5 gm green cardamom powder
1.5 gm cinnamon (1”)
1.5 gm gulaab pankhrhi /(rose petal powder)
salt

The Gravy:
90 gm butter
15 gm ginger paste (strain)
15 gm garlic paste (strain)
1 kg tomatoes
10 gm ginger
2 green chillies,
20 gm cashewnut paste
salt
1.5 gm red chilli powder
150 ml cream
3 gm garam masala
1.5 gm kasoori methi (dried fenugreek leaf powder)

Method:
The Chicken: Clean, wash, bone and cut into 11/4” tikka (cubes).

The Yogurt: Whisk in a bowl.

The Masala: Put all the spices in a grinder and make a fine powder. Sift and reserve.

The First Marination: Mix all the ingredients and rub the chicken evenly with this marinade. Reserve for 20 minutes.

The Second Marination: Whisk yogurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken with this marinade and reserve for 4 hours in the refrigerator.

The Oven: Pre-heat to 350°F.

The Skewering: Skewer the chicken pieces and keep a tray underneath to collect the drippings.

The Vegetables: Remove eyes, wash and roughly chop tomatoes. Scrape, wash and finely chop ginger. Remove stems, wash, slit and seed green chillies.

The Grilling: Roast in a moderately hot tandoor for approx 8 minutes, on a charcoal grill for about the same time and in the pre-heated oven for 10 minutes or until 3/4ths cooked.

The Gravy: Melt half the butter in a handi, add the ginger and garlic pastes, stir over medium heat until the moisture evaporates. Then add tomatoes and salt, stir, cover and simmer until tomatoes are mashed. Force the mixture through a fine mesh soup strainer into a separate handi and keep aside.

Cooking: Melt the remaining butter in a saucepan, add ginger and green chillies, sauté over medium heat for a minute, add the grilled chicken and stir for a minute. Then add the tomato puree and salt, bring to a boil, reduce to low heat, add cashew nut paste, stir, add red chilli powder and simmer until of thick sauce consistency. Remove, stir-in cream, bring to a boil, sprinkle garam masala and kasoori methi, stir and then adjust the seasoning.

To Serve: Dish out equal quantities of the chicken and serve with pulao.

PATIALASHAHI MACHCHI

Ingredients:
1 kg singhara or sole (2” boned cubes)

The Marination:
30 gm garlic paste (strain)
20 gm ginger paste (strain)
30 ml lemon juice
1.5 gm red chilli powder, salt

The Gravy:
75 gm desi ghee (clarified butter)
200 gm onions (finely chopped)
8 flakes garlic (finely chopped)
10 gm ginger (finely chopped)
4 green chillies (seed & finely chopped)
3 gm red chilli powder
1.5 gm turmeric powder
salt
100 gm tomatoes (finely chopped)
120 gm yogurt (whisked)
bay leaf
0.75 gm black cardamom powder
0.75 gm black pepper (freshly roasted & coarsely ground)
0.375 gm cinnamon powder
0.375 gm clove powder
15 ml lemon juice
6.5 gm fresh coriander

Method:
The Marination: Mix all the ingredients, evenly rub the fish cubes with this marinade and reserve for 30 minutes. (If you are not confident handling fish and feel that it might break-up whilst cooking, then heat enough cooking oil in a kadhai/wok, add the marinated fish, deep fry over medium heat until lightly coloured, drain and remove to absorbent paper to drain excess fat.)

Cooking: Heat ghee in a kadhai, add onions, sauté until light golden, add garlic and ginger, and sauté until onions are golden. Add red chilli and turmeric (dissolved in 30 ml of water), and bhunno/stir-fry until the moisture evaporates. Then add tomatoes and salt, bhunno until fat leaves the sides. Remove kadhai from heat, stir-in yogurt, return kadhai to heat, bhunno until specks of fat begin to appear on the surface, add water (approx 720 ml), bring to a boil and then reduce to low heat. Wipe off the excess marinade, add fish and simmer until the fish is cooked and the gravy is of thin sauce consistency. Remove and adjust the seasoning.

To Serve: Remove to service bowl and serve with steamed rice or roti.

GUCHCHI PULAO

Ingredients:
300 gm rice (pick, wash in running water, soak for 15 minutes)
15 ml rose water
15 ml lemon juice, Salt
20 gm ginger (juliennes)
2 green chillies (seed & finely chop)
15 gm taaza pudhina, chopped (mint)
15 gm fresh coriander (chopped)
20 gm fried morels (1/8” thick roundels)
1 gm saffron
45 ml milk

The Bouquet Garni:
10 green cardamom
5 cloves
3 black cardamom
3 cinnamon (1”)
3 blades javitri (Mace)
1 star anise
36 dried rose petals
12 black peppeprcorns

The Guchchi/Morels:
16/20 guchchi (large/medium, respectively)
60 gm paneer (grated)
30 gm processed cheese (grated)
5 gm ginger (finely chopped)
2 green chillies (seed & finely chop)
1.75 gm shahi jeera(black cumin ceeds)
1.5 gm green cardamom powder, salt

The Jhol/Liquor:
50 gm desi ghee
5 green cardamom
3 cloves, 3 bay leaf
2 sticks cinnamon (1”)
30 gm garlic paste (strain)
15 gm ginger paste (strain), salt
60 gm yogurt
240 ml guchchi
30 ml cream
1.5 gm yellow chilli powder, salt
15 ml lemon juice
2.25 gm green cardamom powder
0.75 gm mace powder
1 drop ittar (rose sssence)

Method:
The Bouquet Garni: Pound the spices to break into smaller pieces, put in a small square piece of muslin and secure with enough string.

The Saffron: Crush the threads with a pestle or the back of a spoon, reserve in lukewarm milk and then make a paste.

The Guchchi: Soak in hot water for 10 minutes, drain, remove stems, carefully wash in running water to remove grit and soak again in warm water for 15 minutes. Drain and reserve the liquor. Carefully squeeze out the excess water.

The Filling: Put all the ingredients in a bowl, mix well and divide into 16/24 equal portions. Carefully prise open the morels and pack each with a portion of the filling.

The Morel Liquor: Strain through fine muslin at least 3 to 4 times (ensure there’s no grit left).

The Jhol: Heat ghee in a handi, add the green cardamom, cloves, cinnamon and bay leaves, stir over medium heat until cardamom changes colour, add the garlic and ginger pastes, bhunno until the moisture has evaporated. Remove handi from heat, stir-in yogurt, return handi to heat, bhunno until the liquid has evaporated. Then add morel liquor, yellow chillies and salt, bring to a boil, reduce to low heat and simmer for 4-5 minutes. Remove and squeeze the gravy through fine muslin into a separate handi, add lemon juice, cream, mace, cardamom and ittar, stir and adjust the seasoning. Remove half the jhol into a saucepan, reserve the rest in the same handi.

The Oven: Pre-heat to 350°F.

Cooking: Boil 1.5 litres of water in a handi, add the bouquet bring to a boil, reduce to low heat and simmer for15 minutes, add rice and salt, bring to a boil, add lemon juice, continue to boil, stirring occasionally, until the rice is three-fourths cooked. Drain, discard the bouquet garni and keep aside.

Assembling: Return the handi with the jhol to between low and medium heat, spread one third of the partially cooked rice on top. Arrange half the stuffed morels on the rice, sprinkle half the ginger juliennes, green chillies, mint and coriander, spread another third of the rice. Arrange the remaining morels on the rice, sprinkle the remaining ginger, green chillies, mint and coriander, pour on half the reserved jhol, evenly spread two-thirds of the saffron, spread the remaining rice, sprinkle the remaining jhol, evenly spread the remaining saffron and spread the fried morels on top. Spread a piece of moist (it should not be soaking wet; squeeze the muslin before covering the rice) muslin to completely cover the rice. Cover with a lid, seal with atta (whole-wheat) dough and cook until the steam begins to seep out of the dough. Remove.

Finishing: Transfer the sealed handi to the pre-heated oven and cook for 7-8 minutes.

To Serve: Break the seal, remove the muslin, carefully stir and serve from the handi itself with Burrhani.

FISH (POMFRET) CURRY

Ingredients:
4 slices of pomfret
First apply salt on fine clean pieces of pompret.

For masala:
1 shredded coconut
3 tsp coriander
1 tsp black pepper
1 tsp turmeric powder
3 sp red chilli powder
1/2 bowl chopped onion

Method:
Grind all of this together, very finely. Put some oil in hot pan & add the chopped onion, while it becomes brown add grinded masala, 2 cups water, pieces of pompret, little tamrind, salt as per taste, boil it for 2-3 mins. Serve it hot with rice.

PRAWNS MASALA

Ingredients:
1/2 kg prawns
2 roasted onion
1/2 bowl roasted fresh coconut
1/2 bowl roasted dry coconut
oil to cook
2 tsp red chilli powder
1/2 tsp turmeric powder

Method:
Take the onions, fresh coconut and dry coconut and run in the mixer to make paste.
Take some oil in hot pan & add the finely chopped onion, while it becomes brown add red chilli powder and turmeric powder. Finally add the onion and coconut paste along with the prawns, cleaned and de-viened. Cook for 10 minutes.

AMON SHERRY

Ingredients:
10 ml sherry
5 ml Grand Marnier
35 ml Grey Goose L’Orange Vodka
orange bitters, a dash
1 tsp saffron syrup

Method:
Stir all the ingredients with ice in a cocktail stirrer and strain into a martini glass.

GARNISH WITH A TWIST OF LEMON.

Ingredients:
Le Millionaire (Dimitri’s favourite)
18 ml Picon
18 ml Antica Formula Vermouth
30 ml Grey Goose Vodka
15 ml Noity Prat Red
10ml pomegranate syrup

Method:
Stir all the ingredients with ice in a cocktail stirrer and strain into a chilled martini glass.

MERCI FRANÇOIS

Ingredients:
35 ml Grey Goose Vodka
15 ml Kahlua
25 ml espresso coffee
5 ml clove syrup

Method:
Shake up all the ingredients with ice and strain into a martini glass and garnish with a few whole cloves.

HONEY MOONGA GATTI

Ingredients:
250 gm sprouted moong or mixed sprouts
2-3 green chillies sliced
1 cup fresh coconut, grated
1 tbsp oil, ½ tsp mustard seeds
few curry leaves, salt to taste
1 tbsp tamarind paste, ½ tsp turmeric powder
¾ tsp sambhar powder, 2-3 dry red chillies
pinch of asafetida (hing)
1 tbsp honey

Garnish: grated coconut

To serve: papads & mixed rice

Method:
Transfer the moong or mixed sprouts in a deep sauce pan with enough water to cover them, add green chillies, and cook on medium heat until soft. Grind half of the coconut with tamarind paste and turmeric powder, add this masala to the moong along with sambhar masala & salt, bring to boil & add the juice of remaining grated coconut.
Mix well & add the honey, stir well & remove from heat, transfer to a serving bowl.
Heat oil in a small pan, add mustard seeds, asafetida, curry leaves & red chillies, stir nicely & pour this into the moong & mix well, garnish with grated coconut & serve hot with papads.

STIR-FRIED CHILLI HONEY PANEER

Ingredients:
2 cups cottage cheese or paneer, cubed
2 tbsp corn flour
salt and pepper to taste
oil to shallow fry
2 tbsp sesame seed oil
5-7 garlic cloves, grated
3-4 green chillies, sliced
¾ cup baby onions, halved
¾ cup green bell pepper, cubed
¾ cup red bell pepper, cubed
red chilli flakes and crushed peppercorns
to taste

Sauce:
2 tbsp vinegar
1 tbsp tomato ketchup
1 tbsp soy sauce
1 tbsp honey
1 tbsp sweet chilli sauce

Garnish: lemon wedges

To serve: rice or salad

Method:
Keep the paneer cubes in a strainer to drain out water completely; sprinkle corn flour, salt and pepper over it, dust well and shake off extra flour; deep-dry the paneer cubes in pre-heated oil till golden brown. Drain on absorbent paper and keep aside.
Heat oil in a wok/kadhai, stir-fry the garlic and green chillies for a minute then add the onions. Sauté for 2-3 minutes; add all the bell peppers; season with salt, red chilli flakes and crushed peppercorns, stir-fry on high heat for 2-3 minutes; reduce to simmer then add all the sauces and sugar, stir in the golden brown paneer cubes.
Toss gently and mix well until dry and well coated; remove from heat, arrange on a snack-serving platter; garnish with lemon wedges and serve hot with rice or salad.