A blend of traditional flavours and contemporary tastes, indulge in the favoured dishes of nawabs and rajas of yore

The recipes are as follows
 

TAWA PANEER KHATTA PYAZ

Ingredients

• 3 tsp butter
• 1 tsp chopped garlic
• 1 tsp chopped ginger
• 1 tsp chopped green chilli
• 200 gm paneer cubes
• 1 cup onion tomato masala
• 8 cocktail onions
• 2 tsp salt
• 1 tsp garam masala powder
• ½ tsp kasoori methi

For the onion tomato masala:

• 1 cup vegetable oil
• 2 cup fresh, chopped onion
• 4 tbsp ginger garlic paste
• 3 tbsp degi mirch powder
• 5 tbsp coriander powder
• 3 cup fresh tomato purée
• 4 tsp salt

 

Method

For the masala, heat oil in a pot, and sauté the onion until golden brown; add ginger garlic paste and sauté until all the moisture dries up.
Then add the powders and stir well (add a little water to prevent the masala from sticking) and cook.
Add the puréed tomatoes and cook until the oil comes to the surface.
Set aside to cool to room temperature, then refrigerate immediately.
Heat butter in a pan. Sauté the chopped garlic; add ginger and green chilli, followed by paneer; sauté until the pieces are soft.
Add the masala, onions, salt, honey, garam masala and kasoori methi; stir and mix well.
Seasoning to taste, then transfer to a serving bowl.
Garnish with ginger juliennes and chopped coriander. Serve immediately.

BANANA LEAF-WRAPPED FISH

Ingredients

For the marinade:

• 200 gm kingfish fillet
•  ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp black pepper powder
• 2 tsp lemon juice
• Salt to taste

For the masala:

• 4 tbsp coconut oil
• 1 tsp mustard seed
• 4 whole red chilli
• 1 tsp fenugreek seeds
• 15-20 curry leaves
• 4 tsp chopped garlic
• 4 tsp chopped ginger
• 1 ½ tsp chopped green chilli
• ¼ cup finely chopped onion
• 2 tsp degi mirch powder
• 5 tsp coriander powder
• 1 tsp turmeric powder
• 2 tsp fish masala powder
• 2 tsp salt
• 8 tbsp chopped tomatoes
• 6 tbsp cambodge water
• 2 tbsp fish stock
• 4 tbsp coconut milk (thick)

 

Method

Cut the thicker part of the kingfish fillet into four pieces of approx.50 gm, each with skin on, and marinate the fish with the ingredients for the first marinade for 30 minutes.
Heat coconut oil in a pan and shallow-fry the marinated fish; remove to a plate with tissue paper on it and keep aside.
Heat coconut oil in a pan again, and add mustard; when it crackles, add red chilli, fenugreek and curry leaves; sauté.
Add garlic, ginger and green chilli; sauté again, then add onion. When the onion becomes soft, add all the powders and salt; mix well. Then add the tomatoes and sauté well.
Add the cambodge water and fish stock, and reduce. Add thick coconut milk and let it stand for 2 minutes.
Add the fish to this masala and simmer for a few minutes on a slow fire; stir occasionally, taking care not to break the pieces.
Place each fish in the centre of a banana leaf and pour the gravy on both sides of the fish.
Fold the leaf and secure the edges so that the gravy doesn't spill.
Grill in a pan for about 3-4 minutes.
Serve hot, garnished with fried curry leaves.
 

PEPPER SALMON TIKKA

Ingredients

For the first marinade:

• 1.6 kg fresh salmon fillet, skinned
• 3 tsp ginger garlic paste
• 2 tbsp lemon juice

For the second marinade:

• 4 tsp ginger garlic paste
• 9 tbsp grated Amul cheese
• 10 tbsp full fat cream
• 2 tbsp lemon juice
• 1 tsp green chilli paste
• 3 tsp white pepper powder
• 4 tsp crushed black pepper
• 4 tsp salt

Method

Remove excess fat from the fillet and cut it in 2"-2½" cubes.
Marinate the fish cubes in ginger garlic paste, salt and lemon juice; allow to rest for 45 mins.
On a flat surface, rub the grated Amul cheese with your palms to make it creamy, then transfer to a mixing bowl and mix it in with the rest of the ingredients to make a smooth marinade.
Marinate the fish cubes in this marinade and allow to rest for 4-6 hrs.
Cook in a tandoor on skewers or, alternatively, in a convection oven, cook & grill oven or domestic gas oven under the gas range. Cooking temperature can vary between 150-175ºC for 10-12 minutes.
When halfway done (after 5-7 mins), remove and baste with butter and put back until done.
Line a serving dish with a banana leaf, brush it with butter, and arrange the fillets on it, as pictured.
Sprinkle over with lemon juice and chat masala, and serve hot with coriander chutney and spiced onion laccha salad.

SHIKARI RAAN

Ingredients

• 2 kg whole lamb leg (hind legs)
• 1 tsp clove
• 2-3 pc cinnamon
• 1 tbsp green cardamom
• 2 tsp black pepper
• 1 tsp black cumin
• 2-4 bay leaves
• 1 tsp allspice
• 3-4 black cardamom
• 4 tsp dry rose petals
• 2 tbsp ginger garlic paste
• 1 tbsp red chilli paste
• 1 tsp malt vinegar
• 4 tsp salt
• 2 cups lamb stock

Method

Clean and remove excess skin, fat and cartilage from the lamb leg.
Put all the ingredients listed together in a pressure cooker. After the third whistle, release steam and check for doneness.
If not well done, cook again for 2-3 more whistles. Remove the meat to a separate container and strain the liquid.
If the liquid is in excess, reduce it until three-fourth of the liquid remains, then cool and place in a refrigerator.
To serve, skewer the whole leg and cook in a tandoor until half done, then remove and baste it with the above reduced liquid, and place it back in the tandoor. Cook until marked by the grill and heated to the core.
Alternatively, this can also done using a convection oven, cook & grill oven or domestic gas oven under the gas range as well. Cooking temperature can vary between 150-175ºC for 10-12 minutes.
Meanwhile, take a portion of the sauce in which the lamb was cooked and reduce it until thickened (about 50 ml). Season to taste.
When done, remove from the skewer, and remove the meat off the bone.
Serve hot, preferably with spiced onion laccha, Alfa Alfa sprouts, coriander chutney, the reduced sauce and a lemon wedge on the side.
 

SHAHI TUKDA

Ingredients

• 3 tbsp butter
• 2 tsp brown sugar
• 4 pcs brioche bread, cut into 2"/ 4" rectangles
• Pinch of cinnamon powder
• 2 tsp maple syrup
• 3 scoops kulfi ice cream
• 1 biscotti rusk

Method

Heat butter in a pan on slow flame. When it melts, add sugar and allow it to caramelise. Place the brioche slice in the melted sugar till it soaks and becomes crisp. Repeat the process for the remaining slices, both sides.
Mix cinnamon and maple syrup together; pour a serving spoonful on a plate and spread with the tip of the spoon.
Place one of the caramelised brioche slices on top of the syrup, then place three round scoops of Kulfi ice cream on the brioche slice.
Place the second slice on the top of the ice cream and top it with a line of cinnamon maple syrup. Arrange the biscotti on the side at an angle. Serve.

ROSE AND BLACK PEPPER KULFI

Ingredients

• 5 cups full fat milk
• 2 tsp dry rose petal
• 1 tbsp crushed black pepper
• 1 cup condensed milk
• 1 cup sugar
• 1 tbsp rose syrup
• Rose dust, to serve       

Method

Boil milk in a vessel; once it starts boiling, reduce the flame and allow to simmer until reduced to three-fourth.
Add dry rose petal and boil, then add crushed black pepper and condensed milk; bring it to boil.       
Add sugar and boil again; check sweetness (more sugar can added as desired; the mild taste of crushed pepper should be felt 10-15 seconds later at the back of the throat).
Let the mixture cool; mix well so that the pepper and rose leaves spread out evenly in the mixture.
Pour the mixture into kufli moulds and deep-freeze until set.
To serve, de-mould the kulfi, cut it into half and place on a plate, with the halves overlapping each.
Pour a line of rose syrup on the kulfi and on the sides, sprinkle dry rose leaves and rose dust around the kulfi, and serve.
Recipes by: Chef Dilip Johri, Brand Chef, Peppermill

• Food and Dining