Biryani........The King Food

Biryani - Food for the Kings

…… and everybody else. Biryani is probably India’s most sought after dish and is synonymous with mighty feasts or celebrations. A heady dish redolent of spices and fragrances, this dish is as diverse in its preparations as in its taste within India. However, Biryani is not native to India and its origins can be traced back to Persia (in Persian Berya means fried or roasted) and it is popular in Pakistan, Bangladesh and other South East Asian countries. In the days of the Nawabs in India, the preparation of Biryani was an elaborate affair and closely-held secrets within the royal kitchens. Extensive use of spices, saffron, meat, broth resulted in a fragrant and immensely popular style of cuisine. As the Nawabs’ wealth declined most of the royal kitchen staff started eateries and brought this royal dish to the masses. The magic of Biryani is a culmination of spices (clove, cardamom, mace, bay leaf, cinnamon), meat flavours, saffron (more expensive than gold!!!) and ginger, garlic and onions and, of course, the delicate and fragrant Basmati rice. Lucknow, arguably, has the richest heritage in Biryani for over four centuries. This is the Awadhi style which emerged from the dishes brought into India by Persian traders. The secret of the Biryani in Lucknow is that a large variety of spices are used to create a heavenly aromatic combination of juicy meat, fragrant, long-grained fluffy Basmati rice. The chicken and meat are cooked separately and then layered. A wide range of Kababs (Lucknow boasts of more than 80 varieties of Kababs) are perfect partners to this rich dish. You could find the best varieties at Idris Biryaniwala, Haji Wahad Qurash’s, As you travel across the India you experience the regional variations. In Kolkata, Biryani is cooked in the Yakhni style (where the meat with bones is boiled alongwith a spice bag, ginger, garlic and onion). The soaked rice is then fried in ghee and the broth or Yakhni is added. A fragrant attar is used to enhance the flavour. In Kolkata, the trend is to use Chaap (a rich meat based gravy) and the use of Raita is not popular. The popular Biryani joints in Kolkata are Shiraz, Zeeshan, Aminia, Rahmania and Badshah. Further south, Hyderabad is synonymous with Biryani and is the legacy of the Nawabs. The city is dotted with Biryani joints where the service is swift, prices are cheap and the taste is awesome. Here the preparation is different – the meat is marinated with spices, yogurt, garlic, ginger, turmeric, chillies and is layered with pre-cooked rice. Onions are fried crisp in ghee and then the ghee is added on top of the rice. Saffron is used to add to the fragrance and then the vessel is sealed (with dough) and it cooks in its own steam and juices. Here, the accompaniment is Mircha ka Salaan (a gravy of capsicum and chillies) and Raita. Paradise and Dum Pukht are places that are famous for their Biryanis. In Chennai sometimes Biryani is served with Curry leaves which has its own distinct taste. The cooking style is the same as in Hyderabad and the only difference is that the accompaniment is very fiery. Ponnusami’s in Chennai serves an excellent version and the prices are unbelievably low. In Mumbai, the Biryani is cooked in the Dum style but the gravy is not soaked into the rice but more like a layer of curry. Raita is the preferred accompaniment and the Biryani is less spicy. Lucky’s Biryani, Delhi Durbar, Jaffer’s Bhai Delhi Darbar are very popular. In Delhi the uses of spices is more pronounced than Mumbai. The flavour merges beautifully with two rich cuisines – Mughlai and North Indian. The use of ghee is heavier and it is common to eat tandoori dishes with Biryani. Saffron is used for its bewitching fragrance. There are Biryanis for vegetarians too but most purists argue that this cuisine is essentially a marriage of spices and meat. There is a rivalry between the Lucknowi and Hyderabadi schools of Biryani.

Karim's Ghost, Biryani

The Mughals would have never dreamt of their cooks (of all the people), to the flag-bearers of one of the most important and interesting part of their history - the very spicy and rich Mughlai cuisine!

If you talk of Mughlai food in Delhi, there are hundreds of joints, some good, some better and some average. But if you want your taste buds to be treated royally and the aroma of rich Indian spices creates magic in your senses, then there is one address where you should be heading straight to; and that is Karim's. We are sure you have heard of this, and know what we are talking about.

Cooking royal food is the hereditary profession of Karim's. Right from the times of Babur, the ancestors of the present generation of Karim's have accompanied the Mughal Emperors. The fact stated is enough to explain the expertise these cooks had, that made even the warriors a slave of the delicious cuisines cooked, and that the recipe have been passed onto the present generations.

The end of this prestigious royal employment came to an end during the year of mutiny 1857, when the last Mughal King Bhadur Shah Zafer was dethroned. The Karim's ancestors fled from the Lal Qila and took shelter in the vicinity now called Farukhnagar, to save themselves from the fury of the British. They lived there in disguise trying the different types of livelihood, simultaneously, but the father never forgot to infuse the fine art of cooking the "royal Food" in his son.

In 1911, when Delhi Durbar was held for the coronation of the King Eeorge V, Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu Gosht and Daal served with Rumali Roti.

In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, Jama Masjid, Delhi saying, "I want to earn fame and money by serving the royal food to the common man".

Today, the fourth generation is running the show the with Karim Hotels Pvt. Ltd. At Jama Masjid, a Restaurant called Dastar Khawan-E-Karim at Nizamuddin West New Delhi.

Karims Kebabs

he Mughals would have never dreamt of their cooks (of all the people), to the flag-bearers of one of the most important and interesting part of their history - the very spicy and rich Mughlai cuisine!

If you talk of Mughlai food in Delhi, there are hundreds of joints, some good, some better and some average. But if you want your taste buds to be treated royally and the aroma of rich Indian spices creates magic in your senses, then there is one address where you should be heading straight to; and that is Karim's. We are sure you have heard of this, and know what we are talking about.

Cooking royal food is the hereditary profession of Karim's. Right from the times of Babur, the ancestors of the present generation of Karim's have accompanied the Mughal Emperors. The fact stated is enough to explain the expertise these cooks had, that made even the warriors a slave of the delicious cuisines cooked, and that the recipe have been passed onto the present generations.

The end of this prestigious royal employment came to an end during the year of mutiny 1857, when the last Mughal King Bhadur Shah Zafer was dethroned. The Karim's ancestors fled from the Lal Qila and took shelter in the vicinity now called Farukhnagar, to save themselves from the fury of the British. They lived there in disguise trying the different types of livelihood, simultaneously, but the father never forgot to infuse the fine art of cooking the "royal Food" in his son.

In 1911, when Delhi Durbar was held for the coronation of the King Eeorge V, Haji Karimuddin moved back to Delhi with an innovative idea of opening a Dhaba to cater the people coming from all over India to join the coronation. Haji Karimuddin started the Dhaba selling just two items of Alu Gosht and Daal served with Rumali Roti.

In 1913, Haji Karimuddin Established the Karim Hotel in Gali Kababian, Jama Masjid, Delhi saying, "I want to earn fame and money by serving the royal food to the common man".

Today, the fourth generation is running the show the with Karim Hotels Pvt. Ltd. At Jama Masjid, a Restaurant called Dastar Khawan-E-Karim at Nizamuddin West New Delhi.

Murg Badam Korma

Ingredients

• Chicken
• 400 gm boneless chicken pieces
• almond paste
• 1 tbsp oil
• 4 cloves
• 4 cardamoms
• 2 sticks of cinnamon
• 2 bay leaves
• 1 cup yoghurt

Gravy

• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 1 tbsp brown onion paste
• 1 tsp coriander powder
• 1 tsp red chilly paste
• 1 tsp salt
• 3 cups of chicken stock
• ½ tsp mixture of mace and cardamom powder
• ½ tsp garam masala
• 2 drops of kewra essence
• saffron, roastalmonds, juliennes of ginger and coriander leaves to garnish

Method
For the Chicken

• Put almond paste in thin chicken slices and tie the piece together with a thread.
• Then heat oil in pan. Add cloves, cardamoms, cinnamon, bay leaves and chicken. Cook the chicken till it loses color, and then add the yoghurt. Cover the pan and cook for about 2 minutes.
• Strain the chicken and remove the thread from it. Now keep the chicken aside along with the strained chicken stew.

For the Gravy

• Heat oil in pan.
• Add ginger garlic paste, onion paste, coriander powder, red chilli paste, salt, strained chicken stew, chicken stock, prepared chicken pieces, mixture of mace and cardamom powder, garam masala and kewra essence.
• Cover the pan and cook for about five minutes.
• Now put the chicken in a container and garnish with saffron, roast almonds, juliennes of ginger and coriander leaves.
• Seal the lid of the container with wheat dough. This will not allow the aroma to escape easily.
• Then place the sealed container on a low fire, a thick tava or an oven and cook for about 10 minutes.
• Murg Badam Korma is ready to eat.
• Serve hot with Rice or tandoori roti.

Chicken Hazaarvi

Ingredients

For the Gravy

• 3 Onions, finely chopped
• 3 Tomatoes
• 2 tsp Chili powder
• 2 ½ Coriander powder
• ¼ tsp Turmeric powder
• 1 tsp Ginger-garlic paste
• 3 Cloves
• 2 Cardamoms (black)
• 2 Bay leaves
• 1 tsp Cumin seeds
• 4-5 finely chopped Green chilies
• 1 tbsp finely chopped Coriander leaves
• Water to make the gravy
• 5-6 tbsp oil
• SaltTo Taste

For the Koftas

• ½ kg Mutton Keema (Minced meat)
• 1 Egg
• Finely chopped Coriander leaves
• ½ tsp Cumin seeds
• ½ tsp Red Chili powder
• ½ tsp Coriander powder
• Salt To taste

Method
For the Koftas

1. Wash the mince and squeeze out the water and finely chop the coriander leaves and green chilies.
2. Mix all the ingredients together, make medium sized koftas and keep aside.

For the Gravy

1. Finely chop the onions and the green chilies and fry them with the cumin seeds, bay leaves and ginger-garlic paste till golden.
2. Grind the tomatoes, cardamoms, cloves and the powdered masalas together, add this mixture and salt to the onions and continue frying on a low flame.
3. Immediately put the koftas into the gravy and wait till the koftas leave water and then only if required add more water and let the koftas cook on a low flame.
4. Once cooked, remove from heat and serve garnished with chopped coriander leaves.

Chicken Hazaarvi

ingredients

• 8 pieces of chicken breasts (boneless)
• 2 tblspns of ginger paste
• 2 tblspns of garlic paste
• 1 tspn of white pepper powder
• Salt to taste
• ½ cup of cheese grated
• 4 green chillies
• ¼ tspn of mace powder
• ¼ tspn of nutmeg powder
• 2 tblspns of chopped coriander leaves
• 1 egg
• ¾ cup of fresh cream
• Butter for basting

Method

1. Cut chicken breasts into two-inch cubes.
2. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
3. Mash the cheese to make it into a smooth paste.
4. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
5. Add egg and mix well.
6. Add chicken to the cheese mixture.
7. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
8. Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
9. Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
   

Navrathna Kurma

Ingredients 8 Small flowerets of ½ inch size cauliflower 1 caroot cut in round slices 1 ½ cup peas 10 beans cut in ½ inch pieces 1 capsicum cut into ½ inch cubes 2 onions 1 1.2 inch ginger 3 tp 4 flakes of garlic 1 cup tomato puree 1 tsp dhania powder 1 ¾ tsp jeera crushed to powder 1 ½ tsp garam masala powder 1 tsp red chilly powder 1-2 tbsp ghee or oil 50 grams grated khoya 1 ½ tsp salt Chopped coriander leaves 2 cloves crushed to powder Method Cut all the vegetables into ½ inch pieces Grind the onion, ginger and garlic into paste. Put oil in pan and add onion, ginger and garlic paste.· Cook till the paste turns golden brown. Add the tomato puree and cook till oil seperates. Add jeera powdre, garam masala powder, dhania powder and red chilly. Mix well. Add all the vegetables (except paneer) and mix well. Cook for 10 minutes. Keep stirring in between. Add the grated khoya and paneer. Mix well. Cook for another 10 minutes on low heat. Garnish with chopped coriander leaves and grated khoya.

SUFI MALPUA

Ingredients:

1 litre Milk
1/4 cup Maida
1/4 cup Suji
Ghee
Water

Method:

• Boil the milk till it reduces to ½ its quantity.
• Roast the rava till light brown.
• Add to the milk along with maida. There should be no lumps.
• It should be a smooth pouring consistency. Heat the ghee.
• Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
• Take care that it does not become crisp and hard.
• Make a sugar syrup of 1 thread consistency. Dip the malpura's in the syrup and lay out on a plate.

Seviyan

Ingredients:

50 grams of Vemicelli Noodles (Seviyan)
2 tbsp. of Raisins (Kishmish) (optional)
2 tbsp. of Nuts (Almonds & Pistachios) (optional)
2 Cardamoms (Ilaichi) (powdered)
1/2 tin of Condensed Milk
1/2 liter of Whole Milk
1 tbsp. of Pure Ghee or Butter

Method:

• Heat pure ghee or butter in a pan, fry the Vermicelli until light brown.
• Bring milk to a boil. Add condensed milk, vermicelli and cardamom powder.
• Cook for 2 to 3 minutes or until soft and top with raisins and nuts.

SHEER KORMA

SHEER KORMA



Ingredients:

1 packate Vermicelli
1 gallon fresh whole milk
1 cup sugar
20 cloves whole cardamom pods
1/2 teaspoon cardamom powder
1 cup slivered almond, cashews and pistachioes
1/2 cup fresh cream
1/2 teaspoon saffron strands
3 tablespoons charoli nuts
1/2 cup light brown raisins
1/2 teaspoon rose water
1 tablespoon butter

Method:

* Fry the vermicelli in the butter until well browned but not burnt.
* Fry on low heat until all the butter is dried.
* Add in 1/4 cup sugar and fry again.
* Add in the whole milk cup by cup, stirring constantly, and bring to boil.
* Add in the raisins, whole cardamon, and 1/2 cup slivered almonds, cashews and pistachioes, and the remaining sugar.
* Reduce the heat and thicken the SHEER KORMA to three-strand consistency, letting the milk boil until it is halved.
* The vermicilli must be very soft by now.
* Quikly add in the rose water, charoli and fresh cream and let simmer covered for 10 minutes.
* Garnish with the saffron strands and powdered cardamom, and serve immediately.

Note:The dish remains fresh for up to one week if kept in the fridge.

Tandoori Fish

Ingredients:

• 1 Cod fish • 7 Garlic flakes • 5 Green chillies • 1/2 Cup curd • 2 tbsp Lemon juice • 1 Inch ginger • 5 Drops of red colour • 2 tbsp Oil • Salt to taste • Grind the following: • 1 tsp Coriander seeds • 1 tsp Turmeric powder • 1 tsp Cumin seeds • 1/2 tsp Red chilli powder • 1/2 tsp Garam masala • 2 Dry red chillies

How to make Tandoori Fish:

• Clean the fish properly. Remove its eyes and gills. • Make slits on either side of the fish. • Apply lemon juice and salt over the fish. Keep it aside for half an hour. • Make paste of ginger, green chillies and garlic. • Beat the curd thoroughly. • Add ginger-garlic paste and the powder of spices. • Mix oil and colour into it and strain the mixture through sieve. • Fill the batter in slits and smear all over the fish. • Leave aside for about 5 to 6 hours. • Put the fish in tandoor till it turns golden brown. • Tandoori fish is ready to serve.

Palak Kofta

major influence on Indian cuisine is the Muslim method of cooking, the Mughlai style, which is distinct in the fact that a lot of stress is laid on cooking the food over slow fire and the use of rich spices and nuts like saffron, almonds, cashewnuts, poppy seeds,e lachi, dalchini and jaiphal to name a few, liberal use of desi ghee and tandoor. Most traditional Mughlai food preparations include the use of curds and cream to produce a rich creamy gravy and the most important part of Mughlai cuisine is the perfect blending of the spices using the right proportions bringing a distinct aroma and flavor to the dish, be it the paneer kebab or meat kebabs.

Palak Kofta is one such rich Mughalai dish where koftas which are balls made with spinach, potatoes and paneer are deep-fried and cooked and served in a rich creamy sauce prepared with spinach, onions, tomatoes and cashewnut paste. Its a labor intensive dish but its worth the effort and makes a great main course party dish and goes well with butter naan and rotis.

Palak Kofta Recipe

Ingredients:

For Koftas:
2 tbsp grated paneer
1 cup palak leaves (washed and chopped finely)
1 cup of mashed boiled potatoes
2 green chillis finely chopped
1″ ginger piece minced
salt to taste
2 slices of bread
Mix all the above ingredients and make small lemon sized balls, roll them in corn flour/bread crumbs and deep fry in oil.

For the Gravy:
1 big bunch of palak (spinach)- washed,blanched and pureed
2 big onions (blanch the onions and make a paste)
2 medium tomatoes (blanche the tomatoes and make a paste)
1 tsp ginger garlic paste
1/4 tsp garam masala pwd
1 tsp red chilli pwd
2 tbsps cashewnut paste
salt to taste
2 tbsp ghee (clarified butter)
1 tsp shah jeera (caraway seeds)
cream for garnish(optional)

Heat ghee in a cooking vessel and add the shah jeera and let them pop. Add the onion paste and fry for 4-5 minutes on medium heat ensuring that it doesnt burn. Add the ginger garlic paste and fry for another 2-3 mts. Add red chilli pwd and combine. Add the tomato puree and let it cook over slow fire till the ghee separates. Add the palak paste and the cashewnut paste and combine. Add a cup of water and salt. Cover and cook for 10-12 minutes on low heat. Stir once in a while. Lastly add the garam masala and mix well. Turn off heat.

Just before serving, spread the koftas on a serving plate and pour the creamy gravy over the koftas and garnish with cream (optional). Serve with hot rotis or naan. If you are serving the dish immediately on cooking, then you can add the koftas to the gravy and simmer over heat for a minute before serving.

Mughlai Parantha

Mughlai Paratha Recipe -

If you ever visit Agra, go to Belanganj. There are some shops named Rambabu ke Parathe. These shops serve such delicious parathes that you will never forget their taste.

Let's make Mughlai Paratha for today's dinner.

Ingredients
Wheat Flour – 200 gm
Refined flour – 200 gm
Semolina – 50 gm
Baking Powder – half small spoon
Salt – Less than 1 small spoon ( or as per taste)
Oil – 1 tablespoon
Curd – Half small bowl
Ghee – for making the parathas
Cumin seed – 1 ½ small spoon (optional)

Method
Filter wheat flour in a sieve. Take Maida (refined flour) and Suji (Semolina) in a utensil. Mix baking powder and salt in the flour. Mix the curd and oil in this flour properly. Knead the flour in lukewarm water (quantity of water should be equal to half the quantity of flour). Mash and knead the flour till it turns into soft and slick dough. Leave the dough covered for half an hour.

Put the tava or pan on the burner and heat it. Break a small lump from the dough. Shape it like a ball with your hands. Roll it into a flat disk of 7 to 8 inches diameter. Put ghee on the top and sprinkle little jeera (cumin seeds). Keep the knife's point in the center and cut it straight to any corner. Lift this cut corner and keep rolling in a circle (as shown in the photograph). Press and shape it like a round ball again. Roll it again into a flat disk of 7 to 8 inches diameter. Put this flattened dough on the tava or pan and heat it without ghee till it turns light brown. Prepare all the parathas like this.

Now put one tablespoon of ghee on the tava. Put one paratha on it and cook the paratha on both the sides by turning it over. Serve this paratha hot and fresh. Whenever you feel that the amount of ghee becomes less on the pan, put another tablespoon of ghee on it. Slow fry all the parathas similarly.

The Mughlai Parathas are now ready to serve and eat hot along with your favorite vegetable preparations, curd or chutney.

Chicken Tikka

• Boneless and skinless chicken breasts • 2 tbsp Tomato paste • 2 tbsp Lemon juice • 2 tsp Ground coriander • 2 tsp Curry powder • 1/2 tsp Paprika • 2 Cups plain yoghurt • 4 Finely chopped garlic cloves • 1 Inch fresh ginger, chopped • 2 tsp Ground cumin
How to make Chicken Tikka:
• Mix all ingredients except chicken together in a bowl and refrigerate it overnight. • Add chicken (cut in cubes) and marinate it in the above-mentioned bowl. • Cover and refrigerate at least 4 hours. • Preheat oven to 350 degrees F. • Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes). • Place on baking tray and bake in oven for 20 to 35 minutes. • 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

Rogan Josh

Ingredients:

• 250 gm Lamb meat, minced • 2 Medium-sized onions, sliced • 1 tsp Garam Masala • 4 Green chilies, chopped • 3 tomatoes, skinned and chopped • 1 Cup fresh curd, beaten • A Big pinch of saffron, soaked in lukewarm milk • 15 Cashewnuts • 4 tbsp Ghee • 1 inch-long piece Ginger • 1 tbsp Coriander seeds • 1 tbsp Turmeric powder • 6 Red chilies • 1 tbsp Cumin seeds • 6 Garlic cloves • Salt to taste • 1 Cup water • Coriander leaves, for garnish

How to make Rogan Josh:

• Grind ginger, coriander seeds, turmeric powder, red chilies, cumin seeds, garlic and salt to a thick paste. • Heat ghee and saute onions, green chilies and tomatoes, till onions turn brown and ghee begins to separate. • Add masala paste prepared before and simmer for 3 minutes. • Add meat and simmer. • Add beaten curd and a cup of water. • Cook till meat is tender and gravy is thick. • Add garam masala, soaked saffron and cashewnuts. • Cover the pan with a lid for few minutes. • Serve hot, garnished with chopped coriander leaves. • Rogan Josh is ready.

Egg Paratha Recipe

• 4 Eggs • 2 Cups wheat flour • 1 Chopped capsicum • 1 Chopped tomato • 2 Chopped onions • Chopped fresh coriander • 1 tsp Red chilli powder • 2 tbsp Cooking oil • Clarified Butter or Ghee
How to make Egg Paratha:
• Pour oil into a frying pan and heat it. • Add chopped onions and fry on medium heat till they become golden brown. • Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done. • Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside. • Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough. • Roll the balls to give them roti shape. • Take one roti and put the egg mixture. Cover it with another roti. • Roll this roti a little and fry both sides properly in butter. • Egg Paratha is ready to serve.

Fish Kebab

Ingredients:
• Fish • 1 Egg • 1 tsp Sonth powder • 1 tsp Garam masala powder • 1 tsp Red chilli powder, • 2" Dalchini • 6-8 Cloves • 2 Tej pataa • 2 Moti illaichi • 1 tsp Salt • 2 tsp Saunf • 2 tsp Ginger paste • 4 tbsp Rice flour
How to make Fish Kebab:
• Take fish, tej patte, moti illaichi, dalchini and cloves in a pan. Boil the fish in water till it becomes soft. • After cooling the boiled fish, remove its skin and bones. Mash well. • Add remaining ingredients and mix well. • Shape the above preparation into kababs. • Deep fry kababs till they turn golden brown in colour.

Kahari Gosht

Ingredients:
• 1 kg Goat meat • 3 Large onions, finely chopped • 3 tsp Coriander powder • 2 tsp Cumin powder • 2 tsp Garam masala • 1/2 tsp Turmeric powder • 2 tbsp Garlic paste • 2 tbsp Ginger paste • Salt to taste • 3 tbsp Vegetable oil • 1-1/2 cups water • Coriander leaves, for garnishing
How to make Gosht Dopiaza:
• Separate chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole. • Heat oil in a large pan, on medium flame, and add the first lot of onions - the 2/3 portion. • Fry till golden-brown. • Add the meat and fry till browned. • Add all the powdered spices and fry for 2-3 minutes. Add salt to taste. • Add the remaining 1/3 portion of chopped onion, ginger and garlic pastes and mix well. • Add water, stir and bring to a boil. • Reduce flame to simmer and cook till the meat is tender. • Garnish with coriander leaves. • Gosht Dopiaza is ready.

Keema Mutter

Ingredients:

500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

• Heat ghee and fry asafetida.
• Add salt, green chillies, turmeric and coriander powder.
• Add cardomoms and garam masala and simmer.
• Then add a cup of hot water.
• Cover and cook till the water dries and peas and keema are done.
• Garnish with coriander leaves.
• Serve hot with nan or chapatis.

Sweet Dishes

SHAHI TUKRA
Ingredients:

Milk - 1 litre
Bread slices - 4-6
Condensed Milk - 2-3 tbsps
Heavy cream - 1/4th of a cup
Sugar - 1/2 cup
Jaggery - 1/2 cup
Ghee - 4 tbsps
Cardamon powder - 2 tsps
Saffron - 1 tsp
Vanilla essence - 1/2 tsp
Raisins - to garnish
Almonds - to garnish
Cashews - to garnish

Ingredients: bread, almonds, cashews and raisins

Method:

* Combine milk, condensed milk, sugar and jaggery. Bring it to boil and reduce heat to medium.
* Keep simmering until the milk gets thickened. This might take close to 30 minutes.
* In the mean time, tava roast the bread slices with ghee on both sides. Take care not to burn.
* Reserve a table spoon of ghee and use the rest to fry the almonds, raisins and cashews.
* Add cardomon to the milk mixture and let it cool.
* Layer the bread at the bottom of a flat pan. Pour some milk to immerse it completely.
* Repeat the process until all the bread and milk are used up.
* Garnish with the roasted almonds mixture.
* Cool in refrigerator for atleast 30 minutes before serving.

Bread Pudding ready to be cooled

Trivia Facts:

The origin of Shahi Tukra is believed to be Pakistani. It literally means Royal Piece and sure tastes like one too. A very basic bread pudding seasoned with cardamom and dry fruits of ones own choice. Foodtimeline.org explains Shahi Tukra as "An Indian dessert in the Moghul style, Shahi tukra, is made with bread fried in ghee, dipped in a syrup flavoured with saffron and rosewater, and covered with a creamy sauce in which decorative slices of almond are embedded."

* Extracts about Bread Pudding recipes through time from Foodtimeline.org

"Food historians generally attribute the origin of basic bread pudding to frugal cooks who did not want to waste stale bread. Since very early times it was common practice to use stale/hard bread in many different ways...including edible serving containers (Medieval sops, foccacia), stuffings (forcemeat), special dishes (French toast) and thickeners (puddings). In the 19th century recipes for bread pudding were often included in cookbooks under the heading "Invalid cookery."

* Extract of a sample recipe for Bread Pudding from Foodtimeline.org when bread was considered a poor man's food

[1824]