Ramadan delights

Food and festival go hand in hand in India and Ramzan is no exception. As an aid to your culinary skills during this festive season, Pradeep Khosla, corporate Chef Zaiqa-E-Hyderabad shares some of his special recipes that will complement your palate

GURDA KALEJI MASALA ON TAWA

Ingredients:
Liver 500gms
Kidneys cut to 400gms
Chopped onions 50 gms
Chopped tomatoes 50 gms
Chopped coriander 20gms
Chopped green chilly 10gms
Chopped ginger and garlic 20 gms
Red chilly powder 5 gms
Turmeric powder 5 gms
Coriander powder 5 gms
Cumin powder 5 gms
Salt to taste
Oil 20 ml

Method:

• Cut the liver into small cubical pieces, wash, and drain and keep aside.
• Cut the kidney into small cubes pieces and boil for just 4-5 minutes in water, drain and keep aside.
• Heat oil in kadhai/sauce pan/tawa, add ginger garlic paste and saute for a while until the raw smell disappears.
• Add chopped onions and brown them to a light golden colour
• Add chopped tomatoes and cook till masala is smooth
• Once the smell vanishes add salt turmeric powder and red chilli powder and fry until oil separates.
• Now add liver and kidney/gurda kaleji and fry for 5 - 7 minutes till it’s completely cooked.
• Add chopped green chillies and chopped coriander and serve hot

PATHAR GOSHT

Ingredients:
Mutton boneless 1 kg
Ginger garlic paste 50gms
Cardamom powder 6 gms
Mace powder5gms
Clive powder 2 gms
Cinnamon powder 3 gms
Haram masala powder 5 gms
Pure ghee 100gms
Mustard oil50 ml
Black pepper powder5 gms
Raw papaya 50gms
Red chilly powder 10gms
Star anise powder 2 gms
Lemon juice 20ml
Hung curd optional 50gms
Salt to taste
Garlic juice Optional 20ml

Method:

• Clean mutton and wash. Pat it to dry and apply all the masalas do not add ghee
• Leave for 2 hrs to marinate
• Heat stone over charcoal. Make sure it is a porous stone
• Apply ghee and cook picattas of lamb from both sides till done and browned. There are people who do not like the Pathar gosht become brown but like it white soft and juicy. You could cook as per your liking

Jheenga Tamatarwala

Ingredients:
Prawns 1/2 kg
Turmeric powder 1/4 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Lemon juice 1 tbsp
Oil 1/2 cup
Dry red chillies 6
Fenugreek seeds 1/4 tsp
Garlic cloves 6
Mustard seeds 1/4 tsp
Sliced onions 2
Cumin powder 1/2 tsp
Green chilly sliced 6
Tomato pulp 1 cup
Cumin seeds 1/2 tsp
As per requirement Water
As per taste Salt
Garnish with Chopped coriander. And ginger jullienes

Method

• First marination is to be done with turmeric, ginger, garlic and salt mixed with lemon juice and some oil on the prawns, leave aside for 30 minutes
• Heat oil in a pan or kadai and add red chillies, fenugreek seeds, garlic and mustard seeds till they splutter
• Lower the flame to prevent burning.
• Add onions and fry till they are golden brown in colour.
• Add the balance masalas and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
• Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
• Check seasoning and garnish with chopped coriander and ginger jullienes.
• Serve hot with Indian breads or rice

KHATTI ARBI

Ingredients:
Arbi 250 gms.
Oil 3 tbsp.
Onion (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic Paste 1 tbsp.
Turmeric Powder 1/2 tsp.
Red Chilli Powder 1 tsp.
Tomatoes 3 m
Salt to taste
Tamarind Pulp 2 tbsp

Method

• Peel and slice onions. Chop tomatoes, de-seed and chop green chillies.
• Soak tamarind in water and squeeze out the pulp. Remove the seeds and discard
• Boil Arbi in salted water with salt and turmeric powder till tender, peel, slice the bigger ones into two pieces if desired.
• Heat oil in a pan and sauté onions till golden brown.
• Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes.
• Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat.
• Add chopped tomatoes and cook till the tomatoes are completely mashed.
• Add the Arbi and cook for 2 minutes pour one cup of water and salt, cook for 2-3 minutes.
• Add tamarind pulp. Cover and simmer for 15 minutes.