BiryaniHub4U

WAFER PER EDA

Ingredients:-

100gm potato wafers
4 eggs
1 tbsp oil
1/2 tsp cumin
1 small onion, sliced
1 green chilli, chopped
1 medium tomato, chopped
salt to taste
1 tbsp chopped green coriander

Methods:-

1. Heat the oil in a pan; add the cumin seeds and onion and saute till golden brown. Add the green chilli and tomtao and saute till soft.

2. Add the tomato wafers, salt and 2tbsp water; cover with a lid and cook for a minute or two. When the wafers are soft and the mixture is hot, spread the mixture evenly in the pan.

3. Break each egg separately on top of the wafer mixture so as to cover the entire mixture. Cover with a deep lid pour some hot water on the lid and cook over a low heat until the eggs are set. Garnish with chopped coriander and serve immediately.

Referred Book: Sanjeev Kapoor’s Khazana: Eggs
ISBN: 978-81-7991-477-9

SAMUDRI KHAZANA TAK-A-TAK

This bountiful seafood delight owes its cute name to the sound that metal spatula make (takka-tak, takka-tak…) during the process of cooking.

Ingredients:-
250g Prawns (Medium Size)
250g Crab Meat
250g Fish
100g Seafood Mince
75g Ghee
5g Ajwain
100g Onions
10g Ginger
4 Green Chillies
8 Whole Red Chillies
5g Coriander Seeds
150g Potatoes
300ml Kahai Gravy
Salt
30ml Lemon Juice
5g Garam Masala
20g Coriander

Serves: 4
Preparation Time: 40 Minutes (+ Time taken for Kadhai Gravy)
Cooking Time: 9-10 Minutes

Preparation:-

The Seafood: Shell, de-vain, wash and pat dry prawns. Take a variety of non-fatty fish of your choice, remove scales, wash, de-bone and cut into 1” chunks. Use the trimmings to make the seafood mince.
The Vegetables: Peel, wash and chop onions, Scrape, wash and chop ginger. Remove stems, wash, slit, de-seed and chop green chillies. Boil, cool, peel and roughly cut potatoes. Clean, wash and chop coriander.

The Whole Spices: Pound red chillies and coriander seeds with a pestle.

Cooking: Heat ghee in a large tawa, add prawns, crab and fish, sauté over medium heat for 2 minutes. Remove from the centre of the tawa and place on the periphery. To the same ghee, add ajwain and when it begins to crackle, add onions, ginger and green chillies, reduce to low heat and sauté for 2-3 minutes. Add the pounded spices and seafood mince, sauté for 30 seconds, return prawns, crab and fish to the centre and add potatoes. With two metal spatulas, held vertically, chop the seafood and potatoes. After every few strokes, stir and fold the mixture. Now add the Kadhai Gravy and bhunno for 2-3 minutes until the gravy becomes thick. Adjust the seasoning. Sprinkle lemon juice, garam masala and chopped coriander, stir.

To Serve: Remove to a dish and serve with an Indian bread of your choice.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

LAZEEZ PASLIAN

A delicacy of single-rib lamb chops cooked in a thick, yogurt-based gravy.

Ingredients:-
24 Spring Lamb Chops (Single Rib)
125g Ghee
200g Onions
10 Green Cardamoms
5 Cloves
2 Sticks Cinnamon (1”)
2 Bay Leaves
50g Ginger Paste
50g Garlic Paste
10g Coriander Powder
5g Red Chilli Powder
3g Turmeric
Salt
20g Cashewnut Paste
225g Yogurt
20g Ginger
20g Coriander

Serves: 4
Preparation Time: 30 Minutes
Cooking Time: 1 Hour

Preparation:-

The chops: Clean and remove excess fat.

The Vegetables: Peel, wash and chop onions. Scrape, wash and cut ginger into julienne. Clean, wash and chop coriander.
The Yogurt: Whisk in a bowl.

Cooking: Heat ghee in a kadhai, add onions and sauté over medium heat until light brown. Add cardamom, cloves, cinnamon and bay leaves, sit for 30 seconds, add the ginger and garlic pastes, sauté until the moistures has evaporated, add coriander powder, red chillies, turmeric and salt, stir. Then add the cashew nut paste, bhunno until the fat leaves the masala, add yogurt and stir. Now add chops, cover and simmer, stirring occasionally until tender. Adjust the seasoning.

To Serve: Remove to a flat dish, garnish with ginger juliennes and chopped coriander, and serve with Phulka.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3

DUDHIA BATAER

A shade of the rich and cultured hues of game cooking is seen in this magnificent delicacy of fried quail.

Ingredients:-
12 Quail
Ghee to deep fry
1 litre Milk
5g Black Peppercorns
10g Fennel Seeds
12 Green Cardamoms
6 Cloves
2 Sticks Cinnamon (1”)
2 Bay Leaves
1/2g Saffron
Salt

The Batter
100g Gramflour
3g Fennel Powder
3g Red Chilli Powder
Salt
½ g Saffron
200ml Milk
30ml Lemon Juice

Serves: 4
Preparation Time: 25 Minutes
Cooking Time: 1:20 Hour

Preparation:-

The Quail: Clean and remove the skin.

The Pepper: Pound with a pestle.

The Batter: Dissolve saffron in warm milk, mix with the remaining ingredients and make a batter of fritter consistency.

Cooking: Boil milk in a handi, add pepper, boil for a minute, add quail and the remaining ingredients, except ghee, and boil over medium heat until tender. Remove the quail (but leave the coating on).

Heat ghee in a kadhai, dip the boiled quail in the batter and deep fry—three-at-a-time—until a crisp, cream-coloured layer is formed. (Ensure there is no browning whatsoever).

To Serve: Remove to a silver platter and serve with a salad of your choice.

Referred Book : Prashad (cooking with Indian Masters)
ISBN : 81-7023-006-3