BATATA NU SHAAK

Recipe Tried and Photographed :- Chef Manish & Chef Stephen Mark Davidson

Batata nu Shaak                                No of Portions- 4

Sno                  Ingredients                 Quantity

1                      potatoes                     400 gms

2                      ginger garlic paste     1 teaspoon

3                      green chilies finely chopped            3 no

4                      cumin seeds               1 tsp

5                      mustard seeds                        1 tsp

6                      asafoetida                  a pinch

7                      turmeric pwd             1/6 tsp

8                      red chili pwd              ¼ tsp

10                    coriander powder     ½ tsp

11                    cumin powder                       ¼ tsp

12                    curry leaves                1 sprig

13                    oil                                30ml

Methods

1         peel and chop potatoes in small cubes.

2         heat oil add mustard seeds, cumin seeds and asafetida.

3         Add ginger garlic paste, green chillies and curry leaves.

4         Cook over low flame for 5 minutes

5         Add potatoes and all the dried powdered spices.

6         Add seasoning

7         Cook over low heat till the potatoes are cooked, lightly browned from outside and tender inside.

8         Serve garnished with lemon juice and chopped coriander, sprinkle a pinch of cumin powder.

Recipe Kutchi Biryani

Recipe Tried and Photos Courtesy Chef Ira Jain and Chef Amandeep Singh  

Kutchi Biryani                                    No of Portions           - 4

Sno                  Ingredients                 Quantity

1                      basmati rice               250gms

2                      lamb                            350 gms

3                      curd                            200ml

4                      onions                        50 gms

5                      garlic                           3-4 cloves

6                      ginger                         5 gms

7                      red chillies                  3

8                      black cardamom        1

9                      saffron                        ½ gms

10                    cloves                          2-3

11                    cinnamon                   1 stick

12                    oil                                to fry

13                    cumin seeds               1 teaspoon

14                    onions                         1 small for garnishing

15                    salt to taste

Methods

1. 1        cut the meat in to pieces around 1 inch cubes
2. 2        lightly blend curd and marinate meat in curd.
3. 3        soak rice in water for around 30 min.
4. 4        slice onions, finely chop ginger, garlic and green chillies.
5. 5        Heat oil in a pot and add whole spices
6. 6        Add onions and chopped ginger, garlic and green chillies
7. 7        Fry till golden, add meat along with curd, add salt, let meat cook for some time till it is tender ‘ firstly cook the meat on high flame and then reduce the heat ‘.
8. 8   Drain water form rice and add to the meat, cook for some time till the rice becomes translucent and pale brownish in color.
9. 9        Add sufficient water cover and cook over low heat till the rice is cooked.
10. 10    Add saffron in luke warm milk and add to the rice. Serve hot garnished with fried onions rings

Recipe Gujrati Dal

Recipe tried and photo by Chef Abhishek and Chef Navneet Gagneja

Gujrati Dal                                                      Portion Size;- 4

Sno                  Ingredients                 Quantity

1                      arhar dal                     150Gms

2                      ginger                                     5gms

3                      green chilies               2 nos

4                      jaggery                        15-20 gms

5                      tamrind paste                        30ml

6                      shelled peanuts         30gms

7                      potatoes                     60gms

Tempering

1                      clarified butter          30 gms

2                      cumin seeds               1 teaspoon

3                      bayleaf                        2nos

4                      mustard seeds            1 teaspoon

5                      dry red chilies            4 nos

6                      cinnamon stick          I inch  

7                      methi dana                 ½ teaspoon

8                      cloves                          2-3

9                      kasoori methi             1 teaspoon

10                    curry leaves                1 sprig

11                    tomato                       30 gms           

12                    turmeric pwd             ¼ teaspoon

13                    dhaniya powder        1 teaspoon

14                    salt                              to taste

15                    sugar                           to adjust the taste

16                    red chilli powder       ½ teaspoon

17                    corinader leaves for garnishing

Methods

1        pick wash and soak dal for around 15 minutes in water.

2        Boil dal along with chopped ginger, green chillies and a small amount of salt

3        Once the dal is boiled and tender, add grated jiggery, tamrind paste, crushed shelled peas and potatoes cut in to small dices.

4        Simmer for around 15 minutes on slow flame and put aside

5        Heat ghee in a kadhai add all the dried whole masalas and let it crackle

6         Add curry leaves and a minute later chopped tomatoes

7        Add all powdered spices along with salt and sugar

8        Check seasoning

9        Add crushed kasoori methi

10    Let it fry till the tomatoes become tender but firm

11    Add the tempering on dal, mix it well, small portion of tempering should be retained to be added on top while serving.

12    Serve hot garnished with chopped coriander leaves

The taste should be tangy and a bit sweet, fragrance prominent and is mild in flavors, texture smooth not to be too thin. 

Recipe Basundi ( Gujrati Dessert)

Recipe Tried & Photographed Courtesy Chef Farooq and Chef Munzir 

BASUNDI                                             number of portions- 4

Sno                  Ingredients                 Quantity

1                      milk                             1.5 ltr

2                      sugar                           150 gms

3                      green cardamom       6 no

4                      almonds                      15 gms

5                      pistachios                   10 gms

6                      saffron                           0 .25 gms

7                      kewra essence            2 drops

8                      rose petals                  for garnish

Methods

1                    in a thick bottomed pot or kadhai heat milk, simmer for around 45 minutes till it is reduced by 2/3 rd.

2                    Take 20ml of milk and add saffron in it.

3                    Blanch almonds and pistachios, remove the outer skin and chop finely

4                    Take out cardamom seeds and powder

5                    Add chopped nuts, cardamom powder and soaked saffron in the reduced milk.

6                    Add sugar and kewra essence and mix well,  cook for another 5 minutes

7                    Serve chilled garnished with rose petals.