Festive food

NOURISH

THE SOUL

Ramzan or Ramadan, as many people prefer to call it now, is the time to fast and, also, to feast. Since the celebrations are sombre and food walks are not possible this time around, it is all the more reason to get your family close and rustle up these dishes. Our chefs have you covered down to the exact measurement and details

INGREDIENTS: Goat shanks 1 kg; Mutton stock 1.5-2 litre; Mustard oil 150 ml; Cloves 3 gm; Green cardamom 3 gm; Bay leaf 2; Cinnamon 5 gm; Sliced Onion 150 gm; Ginger paste 40 gm; Garlic paste 40 gm; Red chilli powder 10 gm; Yellow chilli powder 20 gm; Turmeric powder 20 gm; Coriander powder 50 gm; Yogurt 150 gm; Roasted gram flour 50 gm; Garam masala powder 20 gm; Salt To taste; Saffron A few strands; To garnish Fresh coriander

NALLI NIHARI

leaves and Ginger juliennes METHOD o In a heavy-bottomed pan, heat mustard oil. Add the whole spices and allow them to crackle. o Add the sliced onions and cook until golden brown. Add the ginger and garlic pastes. Sauté well. o Add the goat shanks, along with red and yellow chilli powder, turmeric, coriander powder, beaten yogurt and sauté well. o Now add mutton stock and simmer on slow heat till the shanks are tender. o In a separate pan, heat ghee, add roasted gram flour and sauté till the mix is aromatic and lightly golden. o Add this mixture to the prepared shanks and adjust the consistency of the gravy till nice and creamy. Adjust seasoning. o Finish with garam masala and saffron. o Garnish with fresh coriander leaves and ginger juliennes. Serve hot.

SHAAMI KEBAB

INGREDIENTS: Goat mince 500 gm; Chana dal 100 gm; Ghee 100 ml; Ginger paste 20 gm; Garlic paste 20 gm; Cinnamon 10 gm; Mace 5 gm; Clove 2 gm; Bay leaf 5 no.; Green cardamom 2 gm; Black pepper 10 gm; Salt 25 gm; Red chilly 30 gm; Finely chopped green chilli 5 gm; Lemon juice 10 ml and Chopped coriander leaves 10 gm METHOD: o Soak the chana dal in water for half an hour. o In a pan, heat ghee. Add the whole spices and sauté till aromatic. o Add goat mince, ginger and garlic pastes, chilli powder, salt and sauté well. o Now add the soaked chana dal and combine well. Add water to the mixture, cover and allow it to cook till tender and dry. o Cool the mince mixture and grind to a paste. o Add finely chopped onions, green chillies, coriander and mix well. o Divide the mixture into equal-sized balls and create small galettes by hand. o Heat ghee in a pan, shallow fry till golden brown o Serve hot with mint chutney —CHEF RAJESH WADHWA, Executive Chef, Taj Palace

MUTTON HALEEM

INGREDIENTS: Mutton 1kg; Broken wheat 120gm; Urad dal 50 gm; Chana dal 50 gm; Red chilli powder 1tsp; Yoghurt 100gm; Cashew 20 gm; Ghee 50 gm; Mint 30 gm; Peppercorn 5 gm; Garlic paste 10 gm; Ginger paste 10 gm; Turmeric 5 gm; Onion 200 gm; Cinnamon 1 inch; Garam masala 5gm and Coriander 25gm METHOD: o Wash the lentils and soak them in clean water for an hour. o In a separate heavybottomed pan, add some ghee, whole spices and sauté the ginger garlic paste. o Add the mutton along with some water and cook it well so

that the flesh can be separated from the bones. o Cook the lentils along with ginger garlic paste, turmeric and green chillies. o In another pan, add some ghee, whole spices, ginger garlic paste and cook the mutton shreds. o Add yoghurt and cook further and add some caramelised onion paste. o Blend all the lentils and add them to the mixture. o Add the mutton stock and let it all cook for some time till the mixture thickens. o Finish with garam masala. o Serve hot with fried onions, lemon wedges and fried cashew —CHEF SAIF ANSARI, Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre

SHEER KHURMA

INGREDIENTS: Ghee 30 gm; Vermicelli 60 gm; Almonds 25 gm; Cashew 15 gm; Chironji 15 gm; Pistachio 15 gm; Raisins 15 gm; Dates 50 gm; Milk 1.2 litre; Cardamom powder a pinch and Kewra a dash METHOD: o In a heavy-bottomed pan, add milk and slowly simmer for some time. o Add chopped dates to the milk and simmer further allowing it to thicken a bit. o Add ghee to a pan and sauté the vermicelli till it becomes golden brown. Remove. In the same pan, add some ghee and sauté the nuts and raisins o Add the vermicelli to the milk, add sugar and simmer further o Finish by adding the sautéed nuts, cardamom powder and kewra water —CHEF SUMIT RAWAT, Chef De

Cuisine, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center

IRANI SAMOSA

INGREDIENTS: For the patty: Spring roll sheets 10 For the filling: Chopped onion 3; Finely chopped carrot 1; Finely chopped cabbage 1/4th cup; Chopped green chilli 2; Chopped coriander leaves a bunch; Curry leaves 1 sprig; Salt As per taste; Red chilli powder 1 tbsp; Turmeric powder 1/4 tbsp; Coriander powder 1 tbsp; Cumin seeds 1/2 tbsp; Garam masala 1/2 tbsp; Poha/Rice Flakes 2 1/2 tbsp and Vegetable oil 1 tsp METHOD: For the stuffing: o Heat a wok and saute carrot, onion, cabbage and curry leaves together in a teaspoon of oil. o Add the spices for the filling and mix well. o Once the vegetables start releasing water, add poha to the mixture. o Mash well for smooth stuffing. For the cover: o Take the spring roll sheet and stuff each of the sheets with a teaspoon of the filling. o Fold the sheet into a triangle by sealing the ends with a mix of maida and water. Repeat the process for every sheet. o Heat oil in a wok and deep fry each samosa until crisp. o Serve with mint and date chutney.

SHAHI TUKDA

INGREDIENTS Large white bread (edges trimmed off) 4; Ghee (clarified butter); Sugar 2 tbsp; Milk 1/2 cup; Rabri made from 1/2 kg milk; Rose water 1tsp; Cream 1/2 cup Garnish: Almonds 2 tbsp; Pistachios 2 tbsp (slivered and blanched); Few rose petals (optional); Few kesar strands (saffron) and Varq (silver leaves, optional) METHOD: o Slice the bread into half, lengthwise o Heat ghee in a wok. o Deep fry the bread until it gets crisp. o Dissolve the sugar in the milk, bring it to a boil, and keep it aside to cool. o Dip the bread in the milk and sugar solution, and arrange the pieces in a serving dish, in one layer. o Mix the rose water in the rabri and spoon it over the bread slices to cover all of them. o Spread the cream over the center of each slice. o Garnish it with varq, almond, pistachios and saffron strands. —PRADIPT SINHA, Director of food & beverage, Crowne Plaza New Delhi Okhla

GULAB JAMUNS INGREDIENTS: Paneer, grated 500 gm; Corn flour 4 tbsp; Milk powder 300 gm; Cardamom powder 2 tsp; Sugar 3 cups and Ghee 1 kg METHOD: o Mash grated paneer to a smooth paste. Combine with other ingredients to form a smooth dough. o Divide the dough into small round balls of 20 gm each by rubbing between both palms. o Fry pastry balls into moderately hot ghee until a golden brown colour is achieved. o Make sugar syrup by combining three cups of sugar with two cups of water. Drop gulab jamuns into syrup to soak.

GULAB JAMUN

STRAWBERRY SORBET INGREDIENTS: Frozen berries 1 kg; Castor sugar 250 gm; Lemon zest 2 tbsp; Lemon juice 50 ml and Prosorbet 200 gm METHOD o Combine frozen berries with one litre of water. Add sugar, lemon juice and zest. Bring to a boil and cool. o Add prosorbet and mix well with a hand blender. Chill for six hours in a refrigerator. o Churn into a sorbet machine for 40 minutes.

VEGETABLE QUINOA BIRYANI

INGREDIENTS: Quinoa 1 cup; Mixed vegetables (carrots, cauliflower and green peas), boiled 2 cups; Yoghurt 1/3 cup; Thinly sliced tomato 1 large; Chopped ginger 1 tsp; Chopped garlic 1 tsp; Green chilies slit into half 2; Mint leaves 2 tbsp; Cilantro (coriander leaves) 2 tbsp; Caraway seeds (shahi jeera) ¼ tsp; Biryani masala 1 tbsp; Turmeric powder 1/4 tsp; Red chilli powder 1/2 tsp; Ghee 2 tbsp; Whole spices (3 green cardamoms, 2 black cardamoms, 2 bay leaves, 5 black peppercorns, 2 pieces of mace, 3 pieces cloves); Roasted cashew nuts 60 gm; Golden-fried onions 1/3 cup; Water 1.5 cups; Salt to taste; Saffron water 1 tbsp; Kewra water 1 tsp and Lime juice 1 tbsp METHOD: o Wash quinoa well in room temperature water. In a thick bottom saucepan, mix quinoa and water. Bring to a boil on a medium-high flame. Reduce to low flame, cover with a lid and continue to cook for another seven to eight minutes or until quinoa is thoroughly cooked. Cool. o In a small shallow saucepan, add ghee and heat it on a gentle flame. Add whole spices along with caraway seeds and sauté for two minutes. Add chopped garlic and chopped ginger along with slit green chili; continue to

sauté for another two minutes. o Now add sliced tomatoes and continue to cook for three to four minutes. Add turmeric and red chilli powder. Immediately add yoghurt which has been beaten with an equal quantity of water. Continue to simmer this flavoured liquid until a smooth consistency is achieved. Add biryani masala and half of the mint and half of the caramelised onions. Add vegetables and simmer for three to four minutes. Remove from heat. Add seasoning. o Now add cooked quinoa on top of the vegetable curry along with remaining ingredients including kewra, saffron water, lime juice, roasted cashews brown onions and mint. Form a nice layer of quinoa over the curry and seal the container with silver foil. o Place the pan on the lowest possible flame and braise the whole mix for eight to 10 minutes or until you see steam oozing out of the lid. Remove from heat. Remove seal and serve immediately with raita. —RAJESH SHARMA, Executive Chef, The Roseate New Delhi

CHEESECAKE

LEMON CONFIT INGREDIENTS: Julienned lemon peel 100 gm; Water 1 cup and Sugar 1 cup METHOD: o Blanch lemon peel in 500 ml of water and strain. Repeat this four times. o Combine sugar and water bring to a boil and simmer until a one-string consistency is achieved. Add lemon peel and simmer for another five minutes. Take off the heat and cool.

COOKIE CRUMB MIX INGREDIENTS: Soft butter 2 cup; Sugar 1 cup; Cake flour 1.5 cup; Cardamom powder 4 tsp and Melted butter 4 cup METHOD: o Mix sugar and butter until smooth. o Add cardamom powder and flour to make a smooth dough. Divide dough into 25 cookie balls. Bake at 150 C for 12 minutes. o Cool cookies and crush to a fine powder. To this add melted butter to form the base for the cheesecake. CHEESECAKE INGREDIENTS: Cream cheese 1350 gm; Sour cream 375 ml; Eggs 5; Sugar 250 gm; Lemon zest 1 tbsp; Corn flour 4.5 tbsp and Cardamom powder 1 tsp METHOD: o Mix cream cheese and sour cream to form a smooth paste. Add corn flour and cardamom powder. Mix well. o Combine eggs and sugar with a whisk until smooth consistency is achieved. Add lemon zest. Fold into cheese mixture. o In a square 15 inches mould, spread cookie crumb and mix evenly. Place the gulab jamuns at an equal distance. o Pour cheesecake mix on top of cookies crumb base and gulab jamuns. Bake at 150 C for 10 minutes. o Reduce the heat to 110 C. Let the cheesecake cool in a warm oven for an hour. Chill and cut into desired portion sizes. Serve with the sorbet on the side.

SHISH TAOUK

To make Ras el Hanout spice powder INGREDIENTS: Cumin whole 25 gm; Coriander whole 15 gm; Clove whole 5 gm; Cinnamon 10 gm; Black pepper whole 10 gm; Chilli powder 30 gm; Paprika powder 10 gm; Turmeric powder A pinch and Salt To taste METHOD: Grind all the ingredients together To make Garlic aioli INGREDIENTS: Egg whites 2; Oil 200 ml; Crushed garlic cloves 4; Vinegar 20 ml; White pepper 10 gm and Salt To Taste METHOD: o Emulsify the oil into egg white using an electric beater. This needs to be done slowly or the mixture could curdle. o Add chopped garlic, vinegar, white pepper and salt INGREDIENTS: Chicken leg 160 gm; Garlic 10 gm; Hung curd 50gm; Olive oil 1 tbsp; Green chilli 1/2; Lemon 1/2; Cumin powder 10 gm; Homemade ras el hanout -red 45 gm; Yellow and red capsicum 45 gm; Onion 10 gm; Garlic aioli 30 gm; Pita bread dough 1 and Sumac powder 5 gm METHOD: o Dice the chicken leg. Keep it aside. o Prepare the marinade with hung curd, olive oil, lemon juice, chopped green chilli, lemon, cumin powder, homemade ras el hanout spice. Mix the marinade with the chicken. o Skewer the chicken onto the bamboo skewers with two pieces of chicken and coloured peppers and onion. Repeat the step to make three skewers. o Sear the chicken skewers on a pan and transfer them to a plate for them to be cooked in the oven. o Finish with olive oil drizzle and dash of sumac powder. o Serve hot with pita bread and garlic aioli.

—CHEF ASHUTOSH NERLEKAR, Executive Chef, THE Park Chennai