Boil water with three cinnamon sticks, three cardamoms, six cloves, a heaped teaspoon black cumin seeds and salt to taste. When the water comes to a rolling boil, add rice and cook until three-fourths done.
In a large greased dish, layer half the rice. Top it with the cooked mutton. Sprinkle with the remaining black cumin seeds, lime juice, four green chillies and some of the coriander and mint leaves. Cover with the remaining rice. Mix salt in two cups of water and sprinkle over.
Mix the saffron in one cup of milk. Sprinkle this, and the oil you drained off the mutton, over the rice. Seal the pan and keep on a low flame for 15 minutes.
Serve garnished with fried onions, coriander leaves and whole mint leaves.
KAJU PULAO
INGREDIENTS
1 kg Basmati rice
250 gm onions, finely sliced
250 gm yogurt
200 gm cashew nuts
10 cups water
1 glass milk
1 bunch coriander leaves, finely chopped
1 bunch mint leaves, finely chopped
6 green chillies, slit
2 limes
4 cardamoms
2 1" cinnamon sticks
4 tablespoons ghee or oil
2 teaspoons chilli powder
2 teaspoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon saffron strands
½ teaspoon garam masala powder
½ teaspoon black cumin seeds
Salt to taste
METHOD
Heat oil in a frying pan and fry onions until light brown in colour. Remove onto a plate lined with absorbent paper, and set aside. In the same oil, lightly fry the cashew nuts; remove those onto a separate plate lined with absorbent paper.
Pour off the oil, sieve it and set it aside.
Mix the fried cashews with yogurt, half the fried onions, chilli powder, ginger-garlic paste, turmeric, salt and garam masala powder in a bowl.
Put water to boil in a pan large enough to cook the rice in. When it comes to a rolling boil, add rice, cardamom, cinnamon, black cumin seeds, half the coriander and mint leaves, three green chillies and salt.
Cook until the rice is three-fourths done. In the meantime, mix the saffron into the milk.
Take the pan off the heat and decant the rice to a plate or platter.
In the same pan, layer half the rice on the bottom. Then, pour over the yogurt-cashew mixture. Add the remaining coriander and mint leaves, three green chillies and some of the fried onions. Pour over the oil that you kept aside earlier.
Cover with the remaining rice and sprinkle the saffron-infused milk over the top. Dab with about four tablespoons of ghee or oil. Seal the pan and keep on dhum for about 20 minutes.
Serve garnished with fried onions and, if you like, chopped coriander and mint leaves.
NAWABI PULAO
INGREDIENTS
1 kg adla mutton (from the shin bone)
750 gm Basmati rice
10 cups water
1 cup yogurt, beaten
½ cup milk
5-6 medium-sized onions
10 peppercorns
10 apricots
6 red chillies
6 cardamoms
2 1" cinnamon sticks
1 tablespoon ginger-garlic paste
2 teaspoons garam masala powder
1 teaspoon black cumin seeds
1 teaspoon saffron strands
1 teaspoon turmeric powder
A handful each of almonds, cashew nuts, chironjee and raisins
Ghee
Salt to taste
METHOD
Wash the rice and set aside to soak in cold water for 30 minutes. Wash the mutton and set aside.
Fry onions until golden brown. Remove onto a plate lined with absorbent paper and let cool. Grind the fried onions and red chillies to a fine paste. Mix this paste with the beaten yogurt, ginger-garlic paste, turmeric and salt to taste. Marinate the mutton in the mixture for 90 minutes.
Heat five tablespoons of ghee in a frying pan and roast almonds, cashew nuts, chironjee and raisins. At the end of 90 minutes, heat 2 ½ tablespoons of oil or ghee in a pressure cooker. Add in the marinated mutton and cook until it softens.
Drain the soaked rice through a strainer and set aside. Put water to the boil. Dissolve saffron in milk. In a separate, large pan, heat a little ghee or oil, and add peppercorns, cinnamon sticks, cardamoms and black cumin seeds. When these splutter, add the drained rice and sauté for a while.
Pour in the boiling water and salt to taste. Cook until the rice is done. Spread the cooked rice on a plate or platter; pick out the spices and discard.
Take another pan large enough to cook the rice and mutton in, and grease the bottom and sides with ghee. Pour in the prepared mutton and sprinkle garam masala powder over it. Cover with the rice and dot with two tablespoons of ghee.
Make four deep holes in the layers and sprinkle the saffron-infused milk through these. Sprinkle the fried nuts and fried onions over the rice.
Seal the pan and cook on a low flame for 20 minutes.
Serve on a platter, garnished with chopped coriander and mint leaves.
Rotis
BESAN KI ROTI
This is a rather unusual roti, and is delicious, especially when served with vegetarian dishes and a range of pickles and chutneys. I also like serving this at parties, just for a change from the usual suspects.
INGREDIENTS
150 ml water
100 gm wholemeal flour
75 gm gram flour
2 green chillies
1 small onion, finely chopped
½ bunch coriander leaves, finely chopped
2 teaspoons ghee
½ teaspoon salt
METHOD
Sift the wholemeal flour and gram flour together into a mixing bowl. Add salt, onion, coriander leaves and green chillies. Using enough water, form a soft dough. Cover and set aside for 15-20 minutes.
Knead well, again, and divide into six equal portions. Roll each out into a roti on a surface that has been lightly dusted with flour.
Heat a flat tawa or pan. Working with one roti at a time, roast both sides, greasing each as it is done.
Serve hot.
RESHMI PARATHA
This is a very rich paratha – there are eggs and milk in the dough, and it is deep-fried. It pairs very well with Safed Mirchi ka Saalan and Tamatar ka Kut. In our home, every time there is a special request for a menu of treats, these three dishes are always included. I also serve these parathas at parties and guests love them.
INGREDIENTS
1 kg maida, or plain flour
1 litre oil
750 ml milk
2 eggs
1 tablespoon sugar
¾ teaspoon salt
METHOD
Sift the flour into a mixing bowl and add sugar and salt. Make a well in the centre, and gently fold in eggs and milk, mixing with your fingers as you do. Knead well to form a firm but soft dough.
Cover and allow to stand for about 30 minutes.
Divide the dough into equal portions and roll each into what looks like a long snake.
Roll this into a coil, dusting with flour as you do. Place this coil on a surface dusted with flour, and roll out into a round shape.
Heat a tawa or flat pan until it is very hot. Dry roast each roti well – do not add any oil or ghee right now.
When all the rotis are roasted, heat the oil in a kadhai or wok. Deep fry each roti, and remove onto a plate or platter lined with absorbent paper.
Cut into halves or fours and serve hot.
ROGHINI ROTI
An old-fashioned roti, it is rich in flavour, making it a perfect choice to take along while travelling. A Roghini Roti fills you up, and all you need is a simple kheema or scrambled eggs to eat it with.
INGREDIENTS
300 ml milk
225 gm wholemeal flour
1 tablespoon ghee
½
teaspoon salt
METHOD
Place the flour and salt in a mixing bowl. Make a well in the centre and slowly fold in the ghee and the milk. Knead to a soft dough and let it stand for about 10-15 minutes.
Divide the dough into ten equal portions. Roll each out into a round shape, dusting flour on it. Using a fork, pierce the roti in whichever pattern you want. On a hot tawa or flat pan, roast the roti on both sides. Now, apply ghee on one side and cook it. Repeat on the other side.
METHI ROTI
These rotis are especially delicious when served with meat dishes.
INGREDIENTS
2 cups wheat flour
2 bunches fenugreek leaves, finely chopped
1 bunch coriander leaves, finely chopped
4 green chillies, finely chopped
METHOD
Sift the flour into a bowl and mix in chopped fenugreek and coriander leaves, green chillies and salt. Add enough water and ghee or oil to make a soft dough.
Divide into twelve portions and roll out the rotis. Cook as you would regular rotis, and brush each with a little ghee before you serve.
ZAFFRANI SHEERMAL
This is a very special bread that is traditionally eaten with kababs. It is very tasty and because sheermal are not very large, you can end up eating more than you thought you would.
INGREDIENTS
1 kg maida, or plain flour
1 kg milk
½ kg ghee
1 teaspoon salt
1 teaspoon sugar
A drop of kewra essence
A drop of rosewater
A few strands of saffron
METHOD
Heat saffron on a dry tawa or flat pan. Add it to ¼ cup water and let it melt. Set aside.
Place the flour, salt and sugar in a mixing bowl and make a well in the centre. Slowly mix in the ghee, milk, kewra essence and rosewater. Knead well.
Cover and allow to stand for about 30 minutes.
Divide the dough into smaller equal portions. Roll these out into little round shapes, about 4" in diameter.
Lightly brush each with a little ghee or oil. You can cook these rotis in the tandoor or a preheated oven at 150°-200° Celsius.
When they are nearly done, sprinkle them with saffron water and cook until done.
Pickles and Chutneys
MIRCHI PASTE
INGREDIENTS
4 tablespoons onions, chopped and fried
4 tablespoons red chilli powder
3 tablespoons oil
1 tablespoon ginger-garlic paste
Juice of 2 limes
Salt to taste
METHOD
Heat the oil in a pan and add ginger-garlic paste. Sauté until fragrant and add in the fried onions. Keep stirring to make sure the onions and the paste amalgamate. Pour in the lime juice and add salt. Mix well again.
Add the red chilli powder and sauté for a few more minutes to let the flavours mix well. Serve in a small bowl as an accompaniment with any meal. In our home this is always on the table.
GAJAR KA ACHAAR
This is a very special recipe for me because it was my grandmother’s and it tastes of my childhood.
INGREDIENTS
3 kg carrots
¼ kg sugar
200 gm salt, to soak carrots in
100 gm salt, to cook with
100 gm mustard seeds
100 gm dry chillies, ground in vinegar
1 ½ litres vinegar
1 litre oil
6 teaspoons ginger paste
3 teaspoons garlic paste
3 teaspoons ginger, finely chopped
2 teaspoons turmeric powder
METHOD
Cut the carrots into thin strips or small cubes, as you prefer. Soak these in 200 gram of salt for 3-4 hours. Wash off the salt and let the carrots dry thoroughly.
In a large vessel, heat oil. Add mustard seeds and when these splutter, toss in the carrots.
Mix well and add the pastes, ground chillies, chopped ginger, turmeric, sugar and vinegar. Keep the vessel on the stove until the carrots are cooked.
Let cool, and bottle.
Gajar Ka Achaar
HARI MIRCH ACHAAR
INGREDIENTS
½ litre vinegar
¼ litre oil
500 gm thick green chillies, washed and wiped dry
100 gm ginger
50 gm garlic
6 tablespoons sugar
1 tablespoon cumin seeds
1 tablespoon mustard seeds
1 tablespoon tamarind paste
1 teaspoon turmeric powder
1 sprig curry leaves
Salt to taste
METHOD
Cut the clean, dry chillies into ½" pieces. Rub them with a teaspoon of salt. Set aside.
Grind ginger, garlic and cumin seeds with vinegar. Heat oil and add mustard seeds. As soon as these crackle, take the pan off the stove and put in the ground masala and turmeric powder. Return to the stove and let the spices cook for a few minutes. Add in the chillies, tamarind paste, sugar and salt. Mix well, and throw in the curry leaves. Cook on slow fire for 15 minutes. Allow to cool and then store in a bottle.
SABZI KA ACHAAR
INGREDIENTS
1 kg mixed vegetables, such as carrots, small onions, radishes, peas, cauliflower florets
2 cups oil
1 cup sugar
A handful of curry leaves for the baghar
Salt to taste
Grind the following into a paste
¼ cup vinegar
20 Kashmiri chillies
2 garlic cloves
½" piece dried turmeric
4 teaspoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon fenugreek seeds
METHOD
Clean all the vegetables and cut into medium-sized pieces. Sprinkle with salt and dry in the sun for a day. Discard the water that is drawn out. In a pan, heat oil until it smokes and add curry leaves and the ground masala. Fry well
Add the sugar. The flavour needs to be slightly tart but not too sharp. You may add more vinegar to achieve this. Then mix in the vegetables and cook on a slow flame for 20 minutes. Let it cool and then bottle.
Sabzi ka Achaar
BAINGAN KA ACHAAR
INGREDIENTS
1 litre vinegar
½ kg oil
750 gm eggplants
150 gm sugar
30 gm green chillies
30 gm dried red chillies, ground in vinegar
2 sprigs curry leaves
2 tablespoons salt
½ tablespoon cumin seeds
3 teaspoons ginger, chopped
2 teaspoons garlic, chopped
2 teaspoons turmeric powder
1 teaspoon mustard seeds
1 teaspoon black pepper
½ teaspoon fenugreek seeds
METHOD
Wash, dry and cube the eggplants. Soak the cubes in salted water for 3-4 hours. Grind the green and red chillies, turmeric powder, black pepper and fenugreek, mustard and cumin seeds to a fine paste, using as much vinegar as you need.
Bring the oil to a boil in a large pan. Add this ground masala and fry until fragrant. Then, add the ginger, garlic and curry leaves. Mix well. Lastly, mix in the eggplants and sugar. Add in the remaining vinegar and leave on a slow fire until the eggplants are cooked and the gravy thickens. Cool and bottle.
GOSHT KI CHUTNEY
You will need a good-quality mortar and pestle to get the desired consistency – it is impossible to achieve it using a blender.
INGREDIENTS
½ kg boneless mutton, with no fat
1 tablespoon unroasted coriander powder
2 teaspoons chilli powder
½ teaspoon turmeric powder
Salt to taste
Lightly roast and grind
2½ tablespoons patthar ka phool
2½ tablespoons ginger-garlic paste
1½ tablespoons peanuts
1 tablespoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon fenugreek seeds
For the tadka
6 dried red chillies
3 garlic cloves
2 sprigs curry leaves
2 teaspoons cumin seeds
1 teaspoon mustard seeds
A pinch of asafoetida
METHOD
Clean the meat and cut into small cubes. Wash with salt and set aside in a plastic container.
Heat oil in a deep pan and then lower the flame, and add a pinch of cumin seeds, a few curry leaves and a garlic clove. Mix in the masala you have roasted and ground; sauté until fragrant.
Add in the meat, cover immediately and let cook in its own juices. When it softens, uncover the pan and allow the liquid to form a thick gravy.
Wash the mortar and pestle, and make sure it’s clean and dry.
When the meat is cool enough to work with – but not cold – start grinding it, a cupful at a time, to a fine paste. Let this paste cool completely in a deep bowl.
To add the tadka, heat the oil in a frying pan and add all the ingredients. Allow the chillies to fry well, until nearly charred. Pour this baghar over the ground meat and cover the bowl immediately. Set aside for 2 to 3 hours to allow the flavours to combine.
Store in the refrigerator. Take each serving out just before you’d like to eat it, and warm it either on a low flame or in the microwave.
KHATTA MEETHA AAM CHUTNEY
INGREDIENTS
1 kg semi-ripe mangoes
100 gm jaggery
2 tablespoons tamarind juice
1 tablespoon oil
2 teaspoons chilli powder
Salt to taste
METHOD
Peel the mangoes and cube them.
Heat oil in a pan and add the mangoes and chilli powder. Let the mixture cook for 5 minutes before adding in jaggery, tamarind juice and salt. Mix well to combine all the flavours and let the chutney come to a boil. Lower the flame and let it cook for five more minutes. Take the pan off the flame and let the chutney cool before you serve it.
Khatta Meetha Aam Chutney
DHOOP NIMBU
For a pickle that takes so little effort and time to make, it’s much more delicious than you might think it will be. If you store it in the fridge, it will keep for a year. Please note that you need 60 limes in total because you use the whole limes in the pickle.
INGREDIENTS
30 limes, cleaned and left whole
Saffron and Pearls Page 10