Khubani Kebab with Teekha Tez Chutney

Khubani Kebab with Teekha Tez Chutney Ingredients1 kg raw banana; 300 gm potatoes; 30 gm oil, 10 gm cumin seed; 5 gm white pepper powder; 10 gm garam masala powder; 5-6 green chillies; 10 gm ginger; 50 gm green coriander; 50 gm apricots; 50 gm khoya(reduced milk); salt to taste Method Soak apricot in water for about 1 hour, drain it, chop finely and mix with khoya. Peel and chop ginger, green chilli and green coriander. Method: Boil raw banana and potatoes, peel, mash and mix it well. Heat oil in sauce pan, add cumin seeds till it crackle. Add mashed banana and potato mixture, cook well. Add garam masala, white pepper powder and salt to taste. Chop the ginger, green chillies, green coriander and mix well with above mixture. Divide the mixture into 16 equal portions and stuff with apricots and khoya mixture. Make medallions of 2.5” diameter. Shallow fry on a heated griddle, serve hot. Ingredients for Gunpowder Dip4 tbsps Chana daal (large split yellow lentil) 3 tbsps skinless Urad daal 3 tbsps sesame seeds 5 dry red chillies (this is already really hot. Add more for more heat) Salt to taste 1 tsp sugar 1 tbsp vegetable/ canola/ sunflower cooking oil Method Heat the oil in a deep pan on medium flame. Add the Daals and dry red chillies and roast on a very low flame till they start to turn light brown in color. Add the sesame seeds and keep roasting till the seeds turn golden. Turn off fire. Use a coffee grinder or food processor to grind the above roasted ingredients to a coarse powder (not chunky and not flour-like either - in-between). Remove into a suitable serving bowl and add salt to taste. Add sugar and stir well to mix.

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Chicken Tajine

Chicken Tajine Chicken, Vegetable & Prune Tajine Ingredients½ cup Prunes ½ cup Dried apricots ½ cup Toasted split almonds ½ cup potato – diced ½ cup carrot - diced 3 tablespoons Extra virgin olive oil 8 Portions chicken 1 teaspoon Salt 20 Grinds black pepper 1 large Onion 2 Cloves garlic 1 teaspoon Ground turmeric 3 Cardamom pods 1 teaspoon Ground ginger 2 teaspoons Ground cinnamon 2½ cup Chicken stock (or half stock, half white wine) 1 tablespoon Honey 2 teaspoons Cornstarch 2 teaspoons Lemon juice or water MethodSeveral hours in advance or overnight, soak the dried fruit in water to cover. Preheat the oven to 300 degrees F. Fry the almonds in the hot oil over moderate heat until golden brown, then drain on paper towels and reserve. remove the skin and any visible fat from the chicken portions, thoroughly dry them, then season with the salt and pepper. Fry the chicken in the hot oil until rich brown on all sides, then lift out and drain on paper towels to remove any surplus fat. Lay the pieces side by side in a lidded casserole and surround with the drained fruit. In the same oil gently saute the finely chopped onion and garlic until they turn a rich golden brown (keep the pan lid on for 5 minutes to soften them in the steam, then remove it to finish the browning). Add the spices and stock and honey. Stir well to release any crispy bits adhering to the base of the pan, then bring to the boil and simmer for 5 minutes. Stir in the cornstarch mixed with the lemon juice (or water, if wine has been used). Pour over the chicken. Cover and bake for 1 hour, or until tender when pierced with a sharp knife. Do not overcook as the chicken will soften during the reheating. Garnish the dish with the fried almonds. Saffron Vegetable Couscous Ingredients2 1/4 cups stock 1/4 teaspoon saffron threads, crushed 2 tablespoons olive oil 1 1/2 cups uncooked couscous 1/2 teaspoon hot pepper sauce 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped green onion tops MethodBring broth to a simmer in a small saucepan. Add saffron, stirring to dissolve. Cover and keep warm. Heat oil in a medium saucepan over medium-high heat. Add couscous; cook 1 minute, stirring constantly. Add broth mixture, hot sauce, salt, and pepper; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in onions.

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Suhana Shorba

Asparagus Shorbha with Chili Bread Ingredients 2 cups asparagus, cut in half crosswise ½ tbsp salt ½ tsp pepper 3 tbsp butter ½ onion, chopped ½  stalk celery, chopped 1/2 carrot, chopped 4 tbsp all-purpose flour 2 parsley sprigs 2 sprigs fresh thyme 1 bay leaf 1/4 cup heavy cream Method Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 4 cups of the cooking liquid. Thinly slice 10 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces. Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more. Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes. Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool. Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately. Ingredients for Chili Bread ½ Baquette Bread, Slice 1 cm thick ½ cup hung curd 1 tbsp chili powder ½ tsp salt Method Mix the hung curd, chili powder and salt. Lightly toast the bread. Spread the hung curd mixture on the bread and serve.

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