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KT APPDOWNLOAD
Serves: 2
Ingredients
2-bone lamb chops 500 gm
Oil 100 gm
Ginger garlic paste 75 gm
Red chilli powder 5 gm
Turmeric powder 5 gm
Cumin powder 3 gm
Coriander powder 3 gm
Lemon juice 1 no
Garam masala 4 gm
Ginger, julienne 20 gm
Labneh 100 gm
Salt to taste
Method
Clean the lamb chops and marinate with ginger garlic paste, ginger juliennes and half the lemon juice.
In a bowl, prepare a second marinade of the labneh, spices, salt and remaining half of the lemon juice.
Add the lamb chops and leave it in the marinade for six hours.
Cook it in a medium hot oven for 15 minutes. Serve.
ZUCCHINI BHUNA
Serves: 4
Ingredients
Clove 3-4 pc
Cumin seed 1 tsp
Garlic 4 pc
Red chilli, whole 10 pc
Green cardamom 4 pc
Cinnamon 2-inch pc
Green zucchini 500 gm
Yellow zucchini 500 gm
Mustard oil 2 tbsp
Coriander leaves, chopped ½ cup
Turmeric powder 1 tsp
Onion, medium 4 pc
Tomato 8 pc
Method
Clean and wash the zucchini; cut into small cubes.
Soak red chilli in lukewarm water for ½ an hour.
Grind garlic, red chilli, clove, green cardamom, cinnamon and turmeric powder to a fine paste.
Peel and chop the onion. Clean and make puree of the tomatoes.
Heat oil in a pan. Add cumin seeds; when they crackle, add the chopped onion and sauté until golden brown. Add the paste and stir-fry on high flame.
When all the moisture has evaporated, mix in the tomato puree, mix in a little water and continue cooking on high flame.
Stir-fry till all moisture has evaporated and add the zucchini.
Adjust salt and stir-fry till the masala coats the zucchini.
Serve hot, sprinkled with coriander leaves.
MANGO RICE KHEER
Serves: 4
Ingredients
Milk, fresh, full cream ½ litre
Basmati rice 50 gm
Sugar 80 gm
Green cardamom powder 3 gm
Mango pulp 110 gm
Cashew nut 15 gm
Pista 15 gm
Raisin 10 gm
Method
Wash and soak rice for 15 minutes.
Boil milk and reduce.
Add rice to milk and allow to boil.
Add sugar and cardamom powder.
Cool the rice kheer and add mango pulp.
Add nuts and raisins. Serve chilled.
Bharath S Bhat: Chef de Cuisine, Mahec, Le Meridien Dubai
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