Zafrani Mutton

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this Mughlai delicacy which is a must try. This great party recipe is very delicious, divine and apt to be served on special occasions. Brimming with flavor, the perfectly cooked mutton will melt in your mouth and deserves a spot on your weekend dining table.

           The addition of saffron and kewra water gives a nice aroma to the lovely thick gravy. This particular dish is best relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic restaurant style royal dish.

 

Marination - 

• 500 gms. mutton with bones, curry cut
• 1/2 cup yoghurt, whisked
• 1 tbsp. ginger-garlic paste
• 2 tbsp. oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1/2 tsp. pepper powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed

Other ingredients - 

• 2 tbsp. ghee
• 1 tbsp. oil
• 1" cinnamon stick
• 2-3 green cardamoms
• 4 cloves
• 1-2 onion, chopped
• 2 pinches of saffron & 1 tsp. kewra water soaked in 1/4 cup water
• 1 sprig of coriander leaf to garnish

          Marinate the mutton with all the mentioned ingredients overnight. 

          Heat oil and ghee in a kadai / pan. Temper with cinnamon, cardamom and cloves. Sauté for a few seconds. 

          Add the onion and sauté till light brown. Now add the marinated mutton and continue to stir fry on a low flame till the oil separates.

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer to a kadai and simmer till the gravy is slightly thick. Now add the saffron water and give it a mix. 

          Simmer further for a minute and switch off the flame. Garnish with a sprig of coriander leaf and relish with steamed rice. plain biryani, naan, tandoori roti or chapatti. 

                           Marinate the mutton with all the mentioned ingredients overnight. 

                       Heat oil & ghee in a pan. Temper with cinnamon, cardamom & cloves. 

                       Sauté for a few seconds. Add onion & sauté till light brown. 

                       Add marinated mutton & stir fry on a low flame till the oil separates.

                                  Add 1 cup water.

                            Pressure cook for 20 minutes on a low flame after the first whistle. 

                                 Transfer to a kadai & simmer till the gravy is slightly thick. 

                       Add the saffron water & simmer for a minute & switch off the flame. 

                       Garnish with a sprig of coriander leaf & relish with steamed rice. plain

                       biryani, naan, tandoori roti or chapatti. 

Zafrani Chicken

 

           If you wish to give a bit of a Royal touch to your dish, then go ahead and prepare this delicacy which is a must try. It is very delicious, divine and apt to be served on special occasions. The addition of cashew nuts gives a nice creamy texture to the gravy along with the rich aroma coming from the saffron. 

           This particular recipe is cooked in a milk-saffron based gravy and is relished with steamed rice, plain biryani, naan or tandoori roti. So check out a quick step by step pictorial recipe to prepare my version of this exotic Mughlai dish.

 

• 500 gms. Chicken with bones, curry cut
• 3-4 tbsp. ghee
• 1" cinnamon stick
• 2 green cardamoms
• 1 large cardamom
• 4 cloves
• 2 whole dry red chilies
• 2 bay leaves
• 1 onion, sliced
• 8-10 cashew nuts
• 1 tsp. ginger-garlic paste
• 1/2 turmeric powder salt to taste
• 1 tbsp. coriander-cumin powder
• 1 tbsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tsp. roasted kasuri methi, crushed
• 1 cup milk
• 1/4 tsp. saffron
• 2 tbsp. coriander leaves

                    In a small small, mix together ginger-garlic paste and all the dry spices (except garam masala powder and kasuri methi). Keep aside. Soak the saffron in the milk. Keep aside. 

                    Heat 1 tsp. ghee in a pan / kadai and sauté the onion till light brown. Keep aside to cool. Then grind along with the cashew nuts and 1/4 cup water into a smooth paste. Keep aside.

                    Heat remaining ghee and temper with the bay leaves, dry red chilies, cinnamon, both the cardamoms and cloves. Sauté for a few seconds. 

                    Now add the chicken and fry till light brown. Add the spice paste and continue to stir fry for 1-2 minutes. 

                     Then add the onion-cashew paste and sauté on a low to medium flame for a couple of minutes. 

                     Add the saffron milk and cook, covered till the chicken is cooked and the oil separates. 

                     Now add the garam masala and kasuri methi. Give it a stir and switch off the flame. 

                    Garnish with coriander leaves and serve with steamed rice, plain biryani, pulao, naan, tandoori roti, paratha or phulka. 

Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Bread Phirni / Pudding

 

           Phirni is a traditional sweet / pudding that has its origins in the Northern regions of India. It is typically made of ground rice paste in a milk based creamy dessert. But how about some 'Bread Phirni' for a change? This is an instant version and is made of fresh bread crumbs. It is absolutely an easy, quick and a yummy chilled dessert. 

           Any leftover bread can also come in handy here. You can enjoy it as an after meal dessert or with poori / paratha. It's pure divine. So try this phirni in a new avatar by checking out the step by step pictorial recipe to prepare this fusion dessert.

 

• 1 cup evaporated milk
• 1/2 cup low fat milk
• 2-3 tbsp. sugar or to taste (I used brown sugar)
• 1 cup fresh bread crumbs (I used brown bread)
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• few saffron strands soaked in 2 tbsp. milk
• pinch of yellow food colour (opt)
• 2 tbsp. chopped pistachio
• few dry rose petals & few saffron strands to garnish

           Bring both the milk to a boil in a pan. Add the cardamom powder, rose water and half of the chopped pistachios. Simmer for 1-2 minutes.

            Then add the bread crumbs and sugar. Simmer for 1-2 minutes more. Finally add the saffron milk and food colour. Give it a stir and put off the flame.

            Keep aside to cool and then refrigerate. Serve chilled garnished with chopped pistachios, dry rose petals and saffron strands.

                                  Bring both the milk to a boil in a pan. 

                        Add cardamom powder, rose water & half of the chopped pistachios. 

                        Simmer for 1-2 minutes.

                                 Then add the bread crumbs 

                                  and sugar. Simmer for 1-2 minutes more.

                          Add the saffron milk & food colour. Give it a stir & put off the flame.

                        Serve chilled garnished with chopped pistachios, dry rose petals and 

                        saffron strands.

Balaleet (Emirati Breakfast)

 

          Balaleet is a traditional Emirati breakfast that many people are not aware of. It is a sweet and savory dish, comprising of fragrant vermicelli and fried egg. The vermicelli is sweet and is flavored with cardamom powder, turmeric powder, saffron and rose water. 

          This is then served with a topping of an egg omelet that is also flavored with the same ingredients as that of vermicelli. So a very unique style of breakfast. This was my first try and I quite liked this combo. You can enjoy the sweet vermicelli as a dessert too, minus the egg. So check out the step by step pictorial recipe to prepare this easy classic UAE dish.  

Ingredients - 

• 200 gms. vermicelli 
• 1 tbsp. oil
• 1 tbsp. butter
• 2 cups hot water
• 2-3 tbsp. sugar or to taste 
• 1/2 tsp. cardamom powder
• pinch of turmeric powder
• pinch of saffron soaked in 2 tbsp. rose water
• 1 tsp. chopped pistachios or any dry fruits

Fried Egg - 

• 1 tbsp. olive oil
• 2 eggs, well beaten
• 1/4 tsp. cardamom powder
• pinch of salt & pepper powder or to taste 
• few strands of saffron soaked in 1 tbsp. rose water

Vermicelli - 

          Heat oil in a pan and sauté the vermicelli till light brown. Add 2 cups of hot water and cook till done, but al dente. Drain well and bring it back to the pan.

          Add butter, sugar, cardamom powder, turmeric powder and saffron infused rose water. Mix well and cook till the sugar dissolves and all the moisture has evaporated. 

          Transfer to a serving plate and keep aside. Meanwhile prepare the omelette.

Fried Egg - 

          In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and saffron infused rose water.

          Heat oil in a pan and make an omelette with the beaten egg. Fry on both sides till done. Place it on the prepared vermicelli. Garnish with chopped pistachios and enjoy as a breakfast. 

                   Heat oil in a pan & sauté the vermicelli till light brown. Add 2 cups of hot 

                   water & cook till done, but al dente. 

                                  Drain well.

                      Bring it back to the pan.  Add butter, sugar, cardamom powder, turmeric 

                      powder & saffron infused rose water. Mix well and cook till the sugar 

                      dissolves and all the moisture has evaporated. 

                                  Transfer to a serving plate and keep aside.

                      In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and 

                      saffron infused rose water.

                                 Heat oil in a pan and make an omelette with the beaten egg. 

                                  Fry on both sides till done. 

                                  Place it on the prepared vermicelli.

                                 Garnish with chopped pistachios and enjoy as a breakfast.