Fusion Tadka

Nawabi Recipe :- Nihari Lamb Origin of Nihari can be traced back to Muslim Nawab's royal kitchens of Lucknow. The name Nihari comes from Arabic word Nihar which means day. This dish was cooked overnight and typically served after early morning prayer and it is believed that kings and nawabs used to sleep till afternoon after having this !!!! The meat used in this dish used to be lamb/mutton or beef (with bone). Recipe : 1lb Lamb (boneless), 1 big Onion, Tej patta 3-4 leaves,... Shahi Jeera 1 tsp, Green Cardamom 5-6, Black Cardamom 4-5, Cloves 5-6, Coriander seeds 1 tbsp,Cinnamon 1 stick, Salt to taste, Turmeric powder 1 tsp, Red Chili Pdr 1 tsp, Garam Masala 1 tsp, Ginger Paste 1tsp, Garlic Paste 1 tsp, Oil, Water 1/2 cup, Curd beaten 1/2 cup, aluminum foil. Method : In a pan heat oil, add chopped onion and cook till golden brown. Then add ginger and garlic paste and cook for 2-3 minutes. When this cools down make a fine paste of it. In another pan heat some oil and add tej patta and jeera. Then add lamb and saute for 3-4 minutes till lamb changes color to light brown. Then add Green cardamom, Black cardamom, Cloves, Coriander sees, Cinnamon stick. Saute it for 2-3 minutes, add water and then cover it and cook for 3-4 minutes. Add Salt, turmeric pdr, red chili pdr and garam masala. Mix it well and now add curd. Saute it for 2-3 minutes. Then lower the flame to simmer, seal the vessel with aluminum foil and place the lid. Let this cook for 45 - 60 minutes. Garnish it with Ginger julian and cilantro. Variations : You can use lamb with bone, it will take longer time to cook. You can use slow cooker also to cook. And in place of oil you can use Ghee. Happy Cooking !!!!

Tangy Recipe :- Lemon Rice Ingredients : Rice 1 cup, Green Chili chopped 3-4, Mustard Seeds1/2 tsp, Dry Red Chili 3-4, 1 tsp Toor Dal, 1 tsp Chana Dal, Kadi Patta 7-8 leaves, 2 -3 tbsp Peanuts, 1 tsp Oil, Salt to taste,1/2 tsp Turmeric Pdr, Grated Coconut, Cilantro, Lemon 2. Method : Boil rice ( you can use left over rice also). In another pan heat oil then add mustard seeds, kadi patta,dry red chili, toor dal and chana dal. Saute´ them for 2 -3 minutes till dal turn light ...brown. Then add peanuts and roast them. Add salt, turmeric powder, green chili and a little water. Cover and cook for 3-4 minutes. Add rice and squeeze lemon juice. Cover and cook on medium flame for 2-3 minutes. Garnish with cilantro and grated coconut. Serve with pickle and papad. Happy cooking !!!!

Quick Recipe :- Loaded Pesto Garlic bread Ingredients : garlic bread loaf, pesto sauce 2 cups, oregano 2tbsp, chili flakes 1tbsp, mozzarella cheese 2 cups, onion 1cup finely chopped, chopped yellow and red bell peppers 1cup, chopped jalapeño 1/3cup, chopped tomato 1 cup. Method : Set the oven for preheating at 400f. In a bowl mix all ingredients. Cut garlic bread leaf into pieces. Place the vegetables mixed in pesto sauce on garlic bread and sprinkle mozzarella cheese liber...ally. Bake it in preheated oven for 6-7 minute. Then put oven on broil/ grill and grill bread for 2 minutes. Cheese on top should be light brown. Serve hot. Variations: You can add chicken, mushrooms or pepperoni. Happy cooking !!!!

Mast Recipe :- Patrani Machchi(fish) - a parsi preparation Ingredients - Fish fillets 3-4 ( you can use any fish, I used tilapia), coriander leaves 1 bunch, mint leaves 1/2 bunch, 1cup grated coconut, 1 cup chopped mango, 3-4 green chillies. Ginger and garlic paste 1/2 tbsp., Salt, 2-3 tbsp yogurt, banana leaves or taro leaves.... Method - Make a paste using all ingredients. Marinate fish with this paste and keep it in fridge for 10 minutes. In a pan boil water and keep steamer on it. Take the marinated fish and wrap it in banana leaf or taro leaf. (I used taro leaf because it leaves a little distinct spice fragrance and flavor in fish) If you want you can secure the wrap by using toothpicks. Place the fish in steamer and cook for 4- 5 minutes. Serve the fish wrapped in leaf only and unwrap just before eating. Happy cooking!!

Wishing everybody a Very Happy Baisakhi !!!! Baisakhi Special Recipe - Gur wale Chawal Ingredients - Rice 1/2 cup ( 0.2 lb), Gur 0.15 lb ( the qty of gur should be 3/4th the amount of rice), Coconut milk 1 cup, Saunf 1 tsp. 8-10 almonds soaked, peeled and sliced, Cashews 8-10 sliced, Green eliachi 5-7, Black peeper 6-8, 1/2 cup grated coconut, 1 .tbsp Ghee... Method - Wash and soak the rice for half an hour. In a pan boil water and 1/2 cup coconut milk. Add eliachi, black pepper and rice. Rice should be half cooked, drain all extra water and put rice under cold water for 1 minute. ( if you don't want to use coconut milk to boil rice you can only use water) In another pan put saunf, gur and remaining coconut milk and bring it to boil continuously stirring it. When gur is completely dissolved turn off the flame and remove pan form burner. In a pan put ghee and saute´ cashews in it for 2-3 minutes. Then add half cooked rice and gur mixture. Cover it with a tight lid and cook on low flame for 10-15 minutes. When rice is fully cooked garnish it with grated coconut and almonds. Happy Cooking !!!!