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Currying flavours
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Here are a few basic dishes you can prepare well in advance
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Be smart Keep them ready beforehand
Don’t keep everything for the last day. Be smart and get the time-consuming bits of your cooking done well before your big day. And, no one will know. Here’s how.
Italian Salad Dressing (Can be stored for three to four days)
Peeled and finely chopped garlic (two to three pearls); diced red capsicum (a tablespoonful); juice of two lemons, 100 ml of olive oil, salt, white pepper to taste. Mix thoroughly and store in a bottle. It can be kept in room temperature. Shake well before adding to any basic salad, just before serving.
Marinades that can be made in advance
Marinade -I
For 500 gm meat
Ginger/garlic paste – 50 gms
Juice of one lemon
A pinch of black salt
Some papaya juice to tenderise the meat
A dash of mustard oil
Marinade - II
Hung curd – one cup
Salt, pepper, garam masala powder, ajwain, roasted jeera powder. Mix well. Marinate the meat with this, two hours before it has to be cooked.
Red gravy (Can be made three days in advance)
Ingredients: Onion (250 gm), tomato (250 gm), ginger-garlic paste (50 gm), chilli powder, turmeric, coriander powder, whole garam masala (10 gm cloves, cardamom, cinnamon), oil.
Procedure: Pre-heat the oil. Add the garam masala, chopped onions and sauté till golden brown. Add the ginger-garlic paste, chilli powder, sauté till raw smell disappears.
Add the chopped tomatoes and cook well till the oil separates. Add salt to taste. Cool and refrigerate.
White gravy
Boil whole onion (1/2 kilo) and cashew (250 gm) together. Puree. Cook in oil along with garam masala till the oil separates. Add slit green chillies to retain the pale colour. Cool and refrigerate.
S. ASHOK KUMAR
(The writer is Executive Chef, The Residency, Cbe)
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