This Ramzan, treat yourself to a gourmet iftar feast
Planning an iftar party? City chefs have put their gastronomic skills to good use to come up with exclusive recipes for you.more lifestyle Updated: Jun 23, 2016 19:43 IST
We are celebrating Ramadan, the ninth month in the Islamic calendar, where observers fast from sunrise (suhoor) to sunset (iftar). During this month, iftar parties are a common affair, where Muslims break their fast with scrumptious delicacies with their family and friends.
Ditch your traditional meals and try out the special recipes that connoisseurs of food have put together for you. From delectable Haleem Quinoa to a quirky take on gosht with bhindi and Mille Feuille to satisfy your sweet tooth, city chefs have curated something special for everyone.
Ingredients: 1kg mutton cubes, 80gm broken wheat, 50gm urad wash, 50gm chana dal, 50gm red masoor dal, 50gm ginger garlic paste, 200gm onion (sliced), 15gm green chili, 30gm coriander leaves, 20gm ginger, 5gm red chili powder, 5gm turmeric, 5gm cinnamon, 5gm shahi jeera, 10gm mint leaves, 5gm kebab chini, 200gm desi ghee, salt to taste, 200gm quinoa, 10ml lemon juice, 1 litre stock, salt to taste; Haleem masala: 5gm black pepper, 5gm khus ki jad, 5gm pan ki jad, 5gm pathar ka phool, 5gm sandal powder, 5gm rose petal, 5gm green cardamom
Method: Boil quinoa and keep it separate. Take a thick bottom pan, heat the pan and add desi ghee. Put ginger garlic paste, sauté it until it turns golden brown. Add sliced onions and sauté it further for few minutes. Add mutton, broken wheat, chana dal, urad dal, masoor dal and saute it for five minutes on low heat. Add slit green chilli, coriander leaves, red chilli powder, turmeric, salt, whole black pepper, kebab chini and then add stock, cover it with lid and cook the mutton.
Once mutton is fully cooked, add 3/4th of quinoa and cook it further for 10 more minutes. Evaporate the excess stock and put the mixture in a food processer and make a smooth paste. Heat ghee in a pan, add the remaining quinoa and saute it for a few minutes.
Then, add the mutton mixture and cook if for a few more minutes. Put the haleem masala ingredients in a grinder and make a powder. Add haleem masala and check the seasoning. Add chopped mint, fresh coriander and lemon juice. Garnish with brown onions, lemon wedges and mint leaves. -Neeraj Tyagi, executive chef, Shangri-La’s - Eros Hotel
Dal Gosht With Kurkuri Bhindi
Ingredients: 100gm yellow dal, 100gm lamb shanks, 75gm lamb chunks, bay leaves, 30gm ginger, 40gm garlic, 5 green chili, 30gm mint, a litre lamb stock, 20gm red chili powder, 20gm turmeric powder, 400gm bhindi, 100gm besan, 50gm fresh turmeric, 25gm yoghurt, mustard seeds, mustard oil for acchar marinations, refined oil to fry bhindi, 10gm raw mango powder, 50gm onion (sliced)
Method: Shallow fry onions, and add a paste of ginger garlic and green chili. Add bay leaf, turmeric powder, corriander powder and red chili powder, and keep cooking. Add lamb cube and shank and shallow fry till masalas are cooked. Add pre-washed yellow dal.
Cook the dal and lamb well. Add beaten yoghurt and simmer. In the meantime, marinate bhindi with gram flour, red chili powder and fry till crisp. Make turmeric pickle by slicing them lengthwise and marinating with mustard oil, seeds and raw mango powder. Serve together. -Nishant Choubey, executive chef, Dusit Devarana
Ingredients: 100gm chicken (minced), 2 garlic cloves (chopped), 5gm celery (chopped), 5gm leeks (chopped), 5gm parsley (chopped), 1/2tbsp paprika, 1/2 tbsp red chili powder, 15gm bread crumbs, salt to taste, 1 egg, refined oil for frying
Method: Soft boil 1 egg by boiling it in water for 4 minutes. Peel the shell and keep the egg aside. Mix all the ingredients except the bread crumbs together. Coat the egg completely with this mixture. Then crust the coated egg with the bread crumbs and deep fry. Serve hot with kasundi mustard on the side. -Sabyasachi Gorai, head chef, Lavaash by Saby
Lamb Lasagna Nihari
Ingredients: For the lamb aspic: 1kg lamb knuckles, 5 litre water, 2 red onions (thinly sliced), 1 ginger (peeled, sliced thinly), 5 garlic whole (peeled), 5 bay leaves, 10 whole white pepper corn; For the garam masala paste: 2tbsp poppy seeds, 1tbsp coriander seeds, 1tsp cumin seeds, 1tsp fennel seeds, 1/2tsp whole black peppercorns, 1/4tsp freshly grated nutmeg, 5 whole cloves, 3 green cardamom pods, 1 black cardamom pod, 1 whole star anise, 1 stick cinnamon (halved); For the lamb lasagna: 1 fresh pumpkin; 1tsp mustard oil, 1tsp clove powder, salt to taste; For the lamb shanks: 1/2tsp black pepper (freshly crushed), 1 cup mustard oil, 100gm red onion (thinly sliced), 3 nos fresh lamb shanks, 1 tbsp Kashmiri chili powder, 15gm garlic paste, 25gm ginger paste, 500gm lamb aspic, 2tbsp desi ghee, salt to taste
Method: For the lamb aspic: Boil water separately and blanch the cleaned lamb knuckles 2-3 times. Strain and put them in 5 litres of water. Add rest of the ingredients and bring to a boil. Once boiled, remove the scum constantly and allow to simmer for 5-6 hours.
Strain the stock and put it back to simmer for an hour on very low heat, till it becomes like a jelly.For the garam masala paste: Puree the poppy seeds with 1tbsp water to make a fine paste. Separately broil the rest of the ingredients on a dry pan and blend it together with the poppy paste in a blender into a fine consistency.
For the lamb lasagna: Peel the pumpkin and slice in a mandolin 1/2cm thick slices. Sprinkle with salt, pepper, clove powder and mustard oil and bake at 165°C in an oven for 10 minutes.
For the lamb shanks: Brown the lamb shanks cut into half, (crosswise) in hot mustard oil to seal the pores. Remove the lamb and cook the onions till they nicely caramelise and turn light brown. Add garlic and ginger paste and cook for 10 minutes.
Add the garam masala paste and sauté for few minutes. Add the lamb aspic and cover it with an aluminium foil and let it braise at very low temperature for 6-8 hours. The meat should fall off the bone. Now, carefully remove the meat from the gravy, which should be then pulled out and layered evenly inside a rectangle mould. Top it with sliced baked pumkin neatly like a lasagna sheet.
Repeat the process one more time with lamb and pumpkin. Press in nicely from the top and bake again at 150 °C in the oven for eight minutes. The final dish is served with the strained gravy of the nihari around the lasagna for diners to enjoy the flavour of the lamb and the gravy individually first, and then mixed together if needed. -Vikramjit Roy, head chef, Tian, ITC Hotels
Qubani Ka Meetha Mille Feuille
Ingredients: 1/2 cup dried apricots, 3tbsp sugar, 2 cardamom (crushed), 1tsp lemon juice, 1/4 cup milk. For garnishing: apricot kernels, roasted and blanched almonds, a pinch of saffron threads, 1 edible silver leaf; For mille feuille: 200gm puff pastry
Method: Soak dried apricots overnight. When they puff into smooth balls, strain them, reserving the water and pit the apricots. Transfer the apricots and soaked water into a non-stick pan. Bring to a boil, and stew for 15 minutes. Add sugar and stir. Mash to make it pulpy. Add lemon juice to prevent caramelising, and milk to prevent the compote from sticking.
Now add cardamom powder and saffron. Stir well. For baking the puff pastry, line a 17x12 inch baking sheet with parchment paper. Roll out the pastry into a 3mm thick and 16x8 inch rectangle. Put dough onto the sheet and refrigerate for 30 minutes.
With the rack in the middle position, preheat oven to 200°C. Prick surface of the dough with a fork. Brush with milk and sprinkle sugar. Bake for 15 minutes. When cool, cut into sheets and fill with apricot stuffing. Repeat to form layers. -Arun Sundararaj, executive chef, The Taj Mahal Hotel
Ingredients: For marination: 5kg lamb carcasses, 100gm garlic (peeled), 500gm onion (crushed), 20gm nutmeg powder, 50gm cinnamon powder, 500gm tomato paste, 2kg yoghurt, 300ml lemon juice, 200gm leeks (crushed), 200gm celery (crushed), 200gm carrot (crushed), 20gm cumin powder, 200ml olive oil (extra virgin), salt to taste; For the rice: 1kg basmati rice (soaked for 30 minutes), 500gm lamb mince, 10gm cinnamon stick, 5gm bay leaves, 100gm onion chopped, 150ml olive oil, 50gm garlic (chopped), 30gm cinnamon powder, 30gm cumin powder, salt to taste
Method: Mix and soak the marination ingredients overnight. In a deep container, fix the marinated lamb with marination and cover with an aluminum foil. Cook the lamb at 180°C under steam roast for 2hours and 20 minutes in an oven. For rice, heat olive oil, add the whole spice and add chopped garlic. Cook till brown. Add chopped onion, cook well.
Add the minced lamb, and cook till it gets brown. Now, add powder spice and 1.6 litre water and boil. Check salt, add rice and dum it for 20 minutes on slow fire. Take a large display pan. Add the cooked rice, and the place the lamb in sitting position on the rice. Garnish with cashew nuts, almonds, pistachio or fried vegetables. -Pankaj Shahi, sous chef, Hyatt Regency, Gurgaon
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