Potli Samosa

Ingredients

• 200 gms refined flour (miaida)
• 60 gms ghee
• Salt, to taste
• 1 tbsp carom seeds (ajwain)
• 1 tsp cumin seeds
• 2 tbsp crushed coriander seeds
• 2 green chillies, chopped
• 5 gms ginger, chopped
• 20 gms green peas, boiled
• 1 tbsp chilli powder
• 2 tbsp chaat masala
• 1 tbsp turmeric powder
• 100 gms potato, boiled, peeled and mashed
• Chopped coriander, for garnishing Oil, for deep-frying

Method
Mix flour, half the ghee, salt, carom seeds and enough water to make a soft dough. Heat remaining ghee and splutter cumin. Add coriander seeds, green chillies, ginger and green peas. Saute for 2 minutes and add chilli, chaat masala and turmeric powders. Mix and add potato. Add coriander and mix well. Divide dough into lemon-sized balls. Roll out each ball into small discs. Place a portion of the stuffing in the centre of each disc. Bring together the edges and tie it up with a strip of dough to make a pouch. Deep-fry till golden. Drain and serve with chutney.

Ingredients

• 35 ml extra-virgin olive oil
• 4 cloves garlic, crushed
• 100 gms chopped white onion
• 2 kg ripe beef tomatoes, blanched, peeled and chopped
• 20 ems, fresh basil
• Salt and pepper, to taste
• 1 iItre vegetable stock

For 1 litre vegetable stock:

• 2 lItre water
• 100ms each, celery, anion, carrot, parsley and basil
• Salt, to taste

Method
Heat oil in a large saucepan and gently sauté garlic and onion for 5 minutes or until soft.

Add tomato and cook for 20 minutes, on low heat.

Blend it all together with basil.

Sieve and add salt, pepper and vegetable stock.

Bring it to a rolling boil and serve hot.

For vegetable stock: Boil together all the ingredients for 30 minutes. Strain and use.

Ingredients

• 500 gms lamb pieces
• 2 tbsp olive oil
• 1 cup tomato, chopped
• 1 tbsp each, lemon juice, chopped coriander, chopped garlic and tomato paste
• 1 tsp each, salt and black pepper powder

Method

Boil lamb in a pot with water until almost done. Drain and keep aside. Heat olive oil in a separate pan and saute garlic and coriander for about two minutes. Add tomato paste and cook further. Add lamb cubes, season with salt and pepper. Cook until done. Sprinkle lemon juice over and serve hot with white rice.

Serves 4.

Preparation Time: 8 minutes.

Ingredients:

600 gms curds

100 gms okra/lady’s finger

1 tsp chopped coriander leaves

1 tsp oil

10 leaves curry leaves

1 tsp mustard seeds

Salt to taste

Oil to deep fry

Method:

Beat curd with whisk and make it smooth.

Cut okra in slice and deep fry.

Heat oil in a frying pan. Add mustard seeds and curry leaves.

Pour the mixture on curd for tempering.

Add fried okra to the mixture and mix well.

Garnish with chopped coriander and keep in refrigerator.

Serve chilled.

Shami Kebab

Ingredients

• 1 kg boneless mutton, cubed
• 200 gms split
• Bengal gram (chana dal)
• 1 onion, cut into rings, for serving
• 50 gms ginger paste
• 50 gms garlic paste
• Salt, to taste
• 6 cardanioms
• 3 cinnamon sticks, 10 each
• 6 cloves
• 5 green chillies
• 15 gms fresh coriander leaves
• Few bay leaves
• 250 ml oil

Method
Boil together mutton, lentil, ginger, garlic paste and whole spices with 5—6 cups water till the water is evaporated completely and the mixture is cooked. Now add 3-4 tbsp oil and stir till oil leaves the sides of the pan. Remove from heat and keep aside to cool. Discard the whole spices. Pass the meat twice through a mincing machine, adding green chillies and coriander. Make lemon- sized patties and deep-fry until golden brown. Remove and drain. Serve hot with onion rings and mint chutney.

Malvani Mutton

Ingredients:

• 800 gms mutton, cut into 1” pieces on the bone
• 5 tbsp oil
• 4 medium onions, finely sliced
• 1-1/2 tbsp each, ginger and garlic pastes
• Salt, to taste
• 1/2 tsp turmeric powder
• Fresh coriander leaves, a few sprigs, chopped

For masaIa

• 12 whole dried red chillies
• 3 tsp coriander seeds
• 6-8 cloves
• 7-8 peppercorns
• 1/2 tsp cumin seeds
• 1/2 tsp caraway seeds (shahi jeers)
• 6 green cardamoms
• 4 black cardamoms
• 1/2 cup grated dry coconut
• 1-1/2 tsp melon seeds

Method
Dry-roast all the ingredients for the masala separately on a hot griddle.

Mix all the roasted ingredients and grind to a fine paste with a little water.

Heat oil in a thick-bottomed vessel. Add onions and sauté till slighty golden.

Add ginger and garlic pastes. Sauté for a few seconds.

Add mutton. Sauté for a few minutes and add four cups of water and salt to taste. Cook, covered, on low heat.

Once the mutton is cooked, add the ground masala, turmeric powder and mix well.

If the gravy is too thick, add 1/2 cup of warm water and simmer for 2-3 minutes.

Check seasoning. Serve hot, garnished with coriander leaves.

Steamed Hammour

Ingredients

• 1 kg hammour fillet
• 60 gms fresh ginger, finely chopped
• 40 gms fresh garlic, finely chopped
• 60 gms coriander
• 40 ml oyster sauce
• 10 ml white soy sauce
• 150 ml fish stock
• 4 gms white pepper powder
• 20 ml oil
• 60 gms cornflour
• 10 gms sugar
• 40 gms celery
• 8 gms salt
• Red chilli, for garnishing

Method

Clean and prepare fillet and place in a steaming dish. Mix together remaining ingredients and pour it over the fish. Steam for 15 minutes. Remove and place the fish in a serving dish. Garnish with chilli and serve.

Muhalbuyat al Ruz

Ingredients

• 75 gms Cairose rice
• 6 cups milk, boiled
• 1/2 cup sugar
• 3 tbsp each, almonds and pistachio
• 2 tbsp rose water
• 1 cup water
• 112 cup strawberry syrup

Method
Wash rice in running water, soak for 10 minutes and drain. Shift the rice to a large and deep saucepan. Saute till all the water dries up. Add milk and bring to a boil, stirring constantly. Reduce the flame and simmer until rice is cooked.

Add sugar, rose water, nuts and continue to cook until it thickens. Remove from the heat, allow to cool. Garnish with strawberry syrup and cherries.

Speedy Paella

Ingredients

• 300 gms packaged frozen long- grain white rice with vegetables (peas, corn, and carrots)
• 1 tbsp oil
• 225 gms fresh sea scallops (halve large scallops)
• 225 gms shrimp, peeled, deveined and cooked
• 4 plum tomatoes, coarsely chopped
• 1/2 to 1 tsp turmeric powder
• Salt and ground black pepper, to taste
• (hopped fresh parsley (optional)

Method
Prepare rice according to package directions.
Meanwhile, in large skillet heat cooking oil over medium heat. Add scallops to hot oil in skillet; cook 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to a bowl; stir in turmeric. Spoon seafood- tomato mixture over rice; lightly toss. Season with salt and pepper. Sprinkle fresh parsley. Serve.

Grilled Beaf Steak

Ingredients:

• 2 beef fillets, 130 gms each
• 20 gms olive oil
• Salt and pepper, to taste
• 8 asparagus, peeled and blanched
• Mashed potato, to serve

For the sauce:

• 50 gms demi glaze
• 20 gms green peppercorns
• 15 gms minced onion
• Olive oil, as required

Method
Season beef fillet with olive oil, salt and pepper. Keep aside. Grill beef to medium.
For the sauce: heat olive oil in a frying pan and sauté onion till transparent. Add green peppercorn and then add demi glaze. Reduce till it achieves a sauce-like consistency.
To serve, place mashed potatoes on the plate, then beef fillet and asparagus. Drizzle