serve it hot

8/2/2019 Serve It Hot

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Serve It Hot!

Indulge in the rich flavours of gourmet food with these tempting dishes.

Here are some ideas that make your supper delicious

Tabaz Maaz

(Kashmiri Lamb Ribs)

Ingredients

• 240ml yogurt, (hung in a muslin cloth pouch for 2 hours to drain whey)

• 4tbsp sunflower oil

• 1tsp dried ginger powder

• 2tsp powdered fennel seeds

• 1/2tsp turmeric powder

• 1tsp ground cinnamon

• 2tsp cardamom powder

• 1/4tsp ground cloves

• 1tsp salt• A pinch of asafoetida

• 1tsp deghi mirch

• 1kg lamb ribs

• 480ml water

• Ghee, for frying

METHOD

Transfer drained yogurt to a large glass bowl and add all remaining ingredients, except ribs,water and ghee. Mix well. Marinate ribs in yogurt for about six hours at room temperature.

Transfer marinade and ribs to a large pan, add water and place over a medium heat. Bring

to a boil then turn the heat off. Cover with a lid and simmer for about an hour. After anhour most of the moisture should have evaporated, leaving behind a thick sauce. Ribs

should be cooked and tender. Remove ribs from sauce and fry in hot ghee until golden

brown. Scrape sauce from pan into a serving bowl. To serve, place ribs on a plate and serve

sauce separately. Alternatively, you may put ribs back into sauce and serve as a single dish

Spaghetti With Meatballs In Tomato Sauce

Ingredients

• 300g beef, (minced)

• 2 large eggs, (beaten)

• 15g garlic, (chopped)• 10g parsley, (chopped)

• 4g chilli powder

• 1g nutmeg powder

• 5g salt

• 2g white pepper

• 80g panini, (soaked in 80ml water)



• 800ml prepared chunky tomato sauce

• 400g spaghetti, (cooked according to the instructions)

METHODTo prepare meatballs, mix together minced meat with eggs. Add garlic and parsley. Season

with chilli powder, nutmeg, salt and white pepper. Squeeze out water from panini and addto mince. Mix well. Divide meatball mixture into 12-16 portions and shape each into a

lemon-sized ball. Refrigerate for 15 minutes. Heat oil in a frying pan and shallow-frymeatballs until half cooked and slightly brown. Drain and add to simmering tomato sauce.

Cook on a low heat until meatballs are done, it will take about 20 minutes. To serve, place

a portion of pasta on a plate, top with meatballs and pour chunky tomato sauce over it.Serve immediately.

Paneer Jalfrezi

Ingredients

• 2tbsp canola oil• 1/2tsp cumin seeds

• 1tbsp ginger-garlic paste

• 5g onion, (chopped)

• 25g bell peppers, (chopped)

• Salt, to taste

• 5g red chilli powder

• 1/2tsp kasoori methi, turmeric and coriander powders

• 10 paneer (cottage cheese) fingers

• 20g tomato, (peeled and deseeded)

• 1tsp tomato puree

• 1tsp freshly squeezed lime juice,• Coriander leaves and green chilli, (for garnish)

METHOD

Heat oil in a saucepan and crackle cumin seeds. Add ginger-garlic paste and onion andsaute for a few minutes, then add bell peppers and salt and saute. Add red chilli, kasoori

methi, turmeric and coriander powders. Let the peppers cook for 5 minutes, then add

paneer, tomato and tomato puree. Toss well and cook until the masala binds with the paneer. Add lime juice and remove from heat. Garnish with coriander and green chilli.

Serve hot with steamed rice.

Methi Paneer Biryani

Ingredients

• 4tbsp ghee

• 1/2 cinnamon stick

• 1 bay leaf

• 1tbsp cumin seeds

• 2 green cardamoms



• 500g basmati rice, (soaked)

• Salt, to taste

• 1g saffron

• 2tsp water

• 1tsp ginger-garlic paste

• 3 green chillies, (finely chopped)• 1 cup yogurt, (mixed with 1tsp chopped fresh mint)

• 1 cup fresh fenugreek, (blanched)

• 50g paneer, (cubed)

• 1tsp garam masala powder

• 1 cup coriander leaves, (chopped)

• 1cm piece ginger, (peeled and finely chopped)

• 1/2 cup onions, (finely sliced and fried)

METHOD

In a heavy-bottomed saucepan, heat 2tbsp ghee. Add whole spices and when they start

crackling, add rice and salt. Add enough water to cover the rice and cook until boiled andthen drain. Add saffron and water to rice and mix well. In the same pan, heat remaining

ghee. Add ginger-garlic paste, green chillies, yogurt and fenugreek. Stir well. Add paneer,

salt and garam masala. In a heavy-bottomed saucepan, layer rice, paneer masala, chopped

coriander, ginger and fried onion. Cover with a lid, ensuring that the pan is well sealed,cook over a medium heat for 10 minutes. Serve hot with onion and mint raita.

serve it hot

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