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A royal feast
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Have a feast this weekend with a little help from Chef Makin of Roomali With a View
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CINDERELLA
Soda -1
Pineapple juice -100 ml
Orange juice -100 ml
Fresh lime juice -10 ml
Pineapple slices
Red cherry
Take a tall glass, add pineapple juice, orange juice, and fresh lime juice. Top with soda and garnish with pineapple slices, cherry and a cocktail umbrella. Serve chilled.
MAAZ YAKKHN
(Meat flavoured with aniseed
and dry ginger powder)
Cut meat pieces- 1 kg
Water - 5 lt
Peeled and chopped garlic - 30 gm
Green cardamom - 10 or12
Black cardamom - 5 or 6
Cloves - 5 or 6
Aniseed powder - 3 tsp
Dry ginger powder - 3 tsp
Desi ghee - 100 gm
Yoghurt - 1 1/2 kg
Fried onion paste - 45 gm
Black cumin seeds - 1 tsp
Dry mint - 2 tsp
Salt to taste
In a deep pan, boil the water with meat. Remove scum, add garlic, salt and cook till meat is half done. Remove pan from heat, take out meat pieces and keep aside.
Put yoghurt in a pan, add half cup water, blend well, bring to a boil, and reduce it to half.
Add green and black cardamom, salt, cloves, aniseed powder, dry ginger powder, ghee and onion paste.
Mix well. Add meat pieces and cover with lid. Cook till the meat is tender and the gravy is of sauce consistency.
Sprinkle the black cumin seed and dry mint leaves. Mix well and serve hot.
RUWAGAN CHHAMAN
(Cottage cheese in
tomato gravy)
Cottage cheese cubes (fried) -1 Kg
Tomato puree - 650 ml
Green cardamoms - 8 or 10
Cinnamon stick - 4 (1" each)
Turmeric powder - 2 tsp
Dry ginger powder - 2 tsp
Fried onion paste - 2 tsp
Desi ghee - 200 gm
Kashmiri red chilli powder - 2 tsp
Dry mint leaves - 2 tsp
Black cumin seeds -1 tsp
Water - 5 cups
Salt to taste
Take a pan, add tomato puree, green and black cardamoms, cinnamon stick, turmeric powder, dry ginger powder, onion paste, ghee, red chilli powder and the water. Cook till the mixture is of sauce consistency.
Add the fried cottage cheese after immersing it in cold water. Cook until well blended with sauce. Add the dry mint leaves and black cumin seeds and cook for another five minutes. Serve with plain rice.
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