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Recipes

Crafting with the fire of passion

Hyderabadi Biriyani

Ingredients:
-1 kg mutton shank
-1 tsp cumin seeds
-1 tsp garlic paste
-3 large sliced onions
-2 cup yogurt
-1 pinch turmeric
-1 bunch coriander leaves
-50g mint leaves
-1 tsp salt
-1/2 tsp rose water
-500g basmati rice
-2 tsp garam masala powder
-1 tsp ginger paste
-1 bunch mint leaves
-50g cashews
-1 pinch saffron
-1 tsp red chilli powder
-5 tbsp sunflower oil
-4 boiled eggs

Methodology:
Clean the meat. Now in a pan add meat, salt, ginger and garlic paste, red chili powder, green chili paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix all of these ingredients thoroughly. Add curd, clarified butter, semi-cooked rice, saffron, water and oil. Mix well. Now apply sticky dough along the sides of the pan. Cover with a lid to seal it and cook for 25 minutes.

Stuffed Prunes Chicken Breast

Ingredients:
-1 tbsp olive oil
-1 whole deboned chicken
-complete juice from 1 lime
-salt and pepper
-1 tbsp paprika
-16 pitted prunes
-8 slices of bacon
-1/4 cup mayonnaise
-2 tbsp mustard
-pinch of rosemary

Methodology:
Place whole chicken between two sheets of plastic wrap and using a meat mallet pound and soften up the meat. Lay chicken breasts flat on a cutting board and rub with lime juice. Sprinkle paprika, salt pepper. Place 16 prunes in the middle of the chicken to act as stuffing. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Brown the chicken evenly all over for 7 minutes or until golden, then reduce the heat to medium and cover the skillet. Let it cook for about 8 minutes. When serving, plate a spoon of mustard sauce and place the chicken on top.

Saffron sauce Ingredients:
-2 large pinch of saffron
-2 to 3 tsp of canola oil
-½ cup finely minced shallots
-1 small thyme spring (optional)
-1 eight ounce chicken stock
-1 cup heavy cream
-Kosher salt for taste
-lemon juice

Methodology:
Marinate the minced meat in the grounded ingredients for 4 to 5 hours. Mix together the coriander leaves, green chilies, gram flour egg. Add the meat and work at it for some time, almost kneading it like a dough. Shape the mixture into round patties of the desired size, and refrigerate for half an hour or so. Heat the ghee in a heavy-based frying pan or griddle. Fry the kebabs, browning first one side and then the other, over medium heat. Arrange them on a serving dish, sprinkle lemon juice.

Galouti Kebabs

-1/2 kg minced meat
-70 – 100g chopped raw papaya
-1 tbsp chopped ginger
-1 tbsp chopped garlic
-8 cloves
-Seeds of 2 black cardamom
-2 tsp poppy seeds; roasted and dry grounded
-4 peppercorns
-½ tsp pieces of cinnamon
-2 tbsp desiccated coconut, lightly roasted
-2 blades of mace
-5 green cardamom
-1 tsp chilli powder
-¼ tsp grated nutmeg
-1 cup sliced onions-fried brown and crispy in ½ cup butter oil
-¼ cup finely chopped coriander leaves
-1 tbsp. finely chopped green chillies
-3 tbsp. roasted gram flour
-1 egg
-Ghee to pan fry the kebabs
-Lemon juice to sprinkle over the kebabs

Methodology:
Marinate the minced meat in the grounded ingredients for 4 to 5 hours. Mix together the coriander leaves, green chillies, gram flour and egg. Add the meat and work at it for some time, almost kneading it like a dough. Shape the mixture into round patties of desired size, and refrigerate for half an hour or so. Heat the ghee in a heavy-based frying pan or griddle. Fry the kebabs, browning first one side and then the other, over medium heat. Arrange them on a serving dish, sprinkle lemon juice.

Mango Panna Cota

Ingredients:

– ½ cup sweet fresh cream
– 1 cup milk
– 1 teaspoon vanilla extract
– 1 pc gelatine
– 3 tsp cold water

Mango puree:
– 2 tsp sugar
– one whole mango

Methodology:
In a saucepan, gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil. In a bowl, sprinkle gelatine over cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatine and stir to melt completely. Stir in the remaining cream mixture and blend well. Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours. Meanwhile, prepare the mango puree.

Mango Puree:
Peel, pit and cut the mango into pieces. In a food processor, puree the mango with sugar until it is smooth. Set aside to rest. Once the panna cotta is set, remove from the refrigerator and gently spoon a small hole in the centre. Fill the cavity with mango puree to resemble and egg yolk.

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