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Serve It Hot! Indulge in the rich flavours of gourmet food with these tempting dishes.

Here are some ideas that make your supper delicious


Tabaz Maaz (Kashmiri Lamb Ribs) Ingredients 240ml yogurt, (hung in a muslin cloth pouch for 2 hours to drain whey) 4tbsp sunflower oil 1tsp dried ginger powder 2tsp powdered fennel seeds 1/2tsp turmeric powder 1tsp ground cinnamon 2tsp cardamom powder 1/4tsp ground cloves 1tsp salt A pinch of asafoetida 1tsp deghi mirch 1kg lamb ribs 480ml water Ghee, for frying METHOD Transfer drained yogurt to a large glass bowl and add all remaining ingredients, except ribs, water and ghee. Mix well. Marinate ribs in yogurt for about six hours at room temperature. Transfer marinade and ribs to a large pan, add water and place over a medium heat. Bring to a boil then turn the heat off. Cover with a lid and simmer for about an hour. After an hour most of the moisture should have evaporated, leaving behind a thick sauce. Ribs should be cooked and tender. Remove ribs from sauce and fry in hot ghee until golden brown. Scrape sauce from pan into a serving bowl. To serve, place ribs on a plate and serve sauce separately. Alternatively, you may put ribs back into sauce and serve as a single dish Spaghetti With Meatballs In Tomato Sauce Ingredients 300g beef, (minced) 2 large eggs, (beaten) 15g garlic, (chopped) 10g parsley, (chopped) 4g chilli powder 1g nutmeg powder 5g salt 2g white pepper 80g panini, (soaked in 80ml water)

800ml prepared chunky tomato sauce 400g spaghetti, (cooked according to the instructions) METHOD To prepare meatballs, mix together minced meat with eggs. Add garlic and parsley. Season with chilli powder, nutmeg, salt and white pepper. Squeeze out water from panini and add to mince. Mix well. Divide meatball mixture into 12-16 portions and shape each into a lemon-sized ball. Refrigerate for 15 minutes. Heat oil in a frying pan and shallow-fry meatballs until half cooked and slightly brown. Drain and add to simmering tomato sauce. Cook on a low heat until meatballs are done, it will take about 20 minutes. To serve, place a portion of pasta on a plate, top with meatballs and pour chunky tomato sauce over it. Serve immediately. Paneer Jalfrezi Ingredients 2tbsp canola oil 1/2tsp cumin seeds 1tbsp ginger-garlic paste 5g onion, (chopped) 25g bell peppers, (chopped) Salt, to taste 5g red chilli powder 1/2tsp kasoori methi, turmeric and coriander powders 10 paneer (cottage cheese) fingers 20g tomato, (peeled and deseeded) 1tsp tomato puree 1tsp freshly squeezed lime juice, Coriander leaves and green chilli, (for garnish) METHOD Heat oil in a saucepan and crackle cumin seeds. Add ginger-garlic paste and onion and saute for a few minutes, then add bell peppers and salt and saute. Add red chilli, kasoori methi, turmeric and coriander powders. Let the peppers cook for 5 minutes, then add paneer, tomato and tomato puree. Toss well and cook until the masala binds with the paneer. Add lime juice and remove from heat. Garnish with coriander and green chilli. Serve hot with steamed rice. Methi Paneer Biryani Ingredients 4tbsp ghee 1/2 cinnamon stick 1 bay leaf 1tbsp cumin seeds 2 green cardamoms

500g basmati rice, (soaked) Salt, to taste 1g saffron 2tsp water 1tsp ginger-garlic paste 3 green chillies, (finely chopped) 1 cup yogurt, (mixed with 1tsp chopped fresh mint) 1 cup fresh fenugreek, (blanched) 50g paneer, (cubed) 1tsp garam masala powder 1 cup coriander leaves, (chopped) 1cm piece ginger, (peeled and finely chopped) 1/2 cup onions, (finely sliced and fried) METHOD In a heavy-bottomed saucepan, heat 2tbsp ghee. Add whole spices and when they start crackling, add rice and salt. Add enough water to cover the rice and cook until boiled and then drain. Add saffron and water to rice and mix well. In the same pan, heat remaining ghee. Add ginger-garlic paste, green chillies, yogurt and fenugreek. Stir well. Add paneer, salt and garam masala. In a heavy-bottomed saucepan, layer rice, paneer masala, chopped coriander, ginger and fried onion. Cover with a lid, ensuring that the pan is well sealed, cook over a medium heat for 10 minutes. Serve hot with onion and mint raita.