Fast forward yums

Haleem

Ingredients
Mutton cut pieces 500 gm l broken wheat 1/2 cup
Split Bengal gram-channa dal 1 tbsp
Split black gram skinless 1 tbsp
Split green gram skinless 1 tbsp
Yogurt 1 cup,
Lemon Grass paste 2 tbsp
Salt to taste
Whole Green chili 5 nos
Ginger-garlic paste 1 tbsp
Caraway seeds (Shahijeera) 1 tsp
Black peppercorns 8 nos
Deep fried onions 1 cup
Garam masala powder 1 tsp
Mutton stock 6 cups
Fresh mint leaves 10-12 sprigs
Fresh coriander leaves 2 tbsp
Pure ghee 1/4 cup
Lemon wedges for garnish

Method
Soak broken wheat in two cups of water for three to four hours.
Soak all dals separately in two cups of water for three to four hours.
Drain broken wheat and dals.
Mix mutton with yogurt and salt in a bowl and set aside to marinate for ½ hour.
Put the broken wheat and the dals in a deep non-stick pan, mix well and cook for a few minutes.
Add a little water if required.
Add marinated mutton and mix well.
Add green chilli paste, lemon grass paste, ginger-garlic paste, caraway seeds, black peppercorns, ½ cup deep-fried onions, garam masala powder and mutton stock and mix well.
Add coriander leaves. Mix well, cover and cook for 40-45 minutes. Uncover and remove the cooked mutton cubes and mash it to a fine paste with a wooden muddler.
Blend the rest of the mixture directly in the pan with the help of a hand blender, while it is still cooking.
Stir well and add ghee and mix.
Add cooked mutton cubes and remaining fried onions and mix well.
Serve hot garnished with fried onions and lemon wedges and a mint sprig.
— Recipe courtesy Chef Ashish Rai, head – Culinary Operations, Barbeque Nation.

British Cheese & Onion Bread

British Cheese & Onion Bread
1 Onion (finely chopped)
450 gm flour,
10 gm salt
25 gm yeast
45 gm milk
150 gm butter
5 gm mustard/pepper powder
5 gm black pepper powder
175 gm cheddar cheese (grated)
150 ml water   

METHOD
Knead ingredients in mixing bowl.
After proper kneading, rest for 15 minutes.
Cut into 500 gm and roll it again, and rest for five minutes.
Give the desired shape to each dough and place on the greased baking tray.
Allow proofing at least 1 &1/2 hours and bake at 220 deg C in pre-heated oven for 20-25 minutes.

Tiramisu Cake

Tiramisu Cake
Ingredients
9 egg yolks, 50  ml water, 175 gm castor sugar, 2 vanilla pods, 300 gm mascarpone cream, 750 kg whipped cream, 15 gm Nescafe powder, 250 gm vanilla sponge

METHOD
l Make sabayon using egg yolk, vanilla pod, sugar and water.
l Put yolk in a mixing bowl and boil water and vanilla pod till 118 deg C,
l Take off flame, pour sugar syrup into yolk to make sabayon.
l In other bowl, soften Mascarpone cheese and mix with sabayon
l Finally fold with whipped cream add some coffee liquor and let it set in the fridge.

— Recipe courtesy Executive Chef Rayomund Pardiwalla, Movenpick Hotel and Spa

Sabsa seeds drink

Sabsa seeds drink
Ingredients
To soak (240 ml cup used)
1 tsp of sabja seeds/basil seeds
¼ to ½ cup water

To make a drink or sherbet
Fruit cubes as needed (water melon or any juicy fruit or tender coconut water).
Rock sugar as needed
A few drops of lemon juice
Pinch of green cardamom powder (optional)

Instructions
Clean and pick stones and mud from the seeds.
Add them to a coffee filter and wash under running water, to finish off pour a cup of drinking water to rinse them.
Soak in ¼ to ½ cup water for about two hours. Add them to any fruit juice, barley water or ice cream or kheer.

Recipe courtesy: Swasthi

Chicken musakhan

Chicken musakhan

Ingredients
1½ kg whole chicken, cut into 4 pieces or chicken strips
6 cups water or 1500 ml
¾ cup olive oil or 185 ml
3 medium onions or 450 g, sliced
1 crumbled cube of chicken stock
¼ tsp ground black pepper
2 tbsp sumac
3 tbsp pine seeds, toasted
A loaf of bread

Method
Begin by cooking chicken strips in a capacious pan after drizzling some olive oil.
Now add onions and fry them for about five minutes, or until they are golden fried.
Throw in chicken stock cubes, black pepper to the pan, and stir until mixed well. Lower the flame and let it cook until a brownish paste is formed.
Transfer it into a bowl and spread the mixture onto a slice of bread or naan.
Roll it and place it in a baking dish. Brush with some olive oil the top of each bread roll.
Bake in a 230ºC preheated oven until bread becomes slightly brown in colour.