Travel & Food

Cook like the Persians!

Executive Chef Manpreet Singh, Hotel Fairmont Jaipur, dishes out some time-honoured recipes from the exclusive Indo-Persian menu at Zarin.

Executive Chef Manpreet Singh, Hotel Fairmont Jaipur

Executive Chef Manpreet Singh, Hotel Fairmont Jaipur

Executive Chef Manpreet Singh at Zarin, Hotel Fairmont Jaipur, dishes out some time-honoured recipes from the exclusive Indo-Persian menu.

 

ATTA RAAN

Ingredients:

Lamb leg: 5 kg; Salt: 50 gm; Deghi chilli: 100 gm; Ginger: 50 gm; Garlic: 100 gm; Oil: 200 ml; Carrots: 300 gm; Onions: 300 gm; Celery: 100 gm; Cardamom: 5 gm; Cinnamon: 2 gm; Clove: 1 gm; Bayleaf: 1 gm; Lamb stock: 1 litre

 

Atta Raan

Atta Raan

For the gravy:

Onions: 1 kg; Tomato puree: 800 gm; Brown onion paste: 200 gm

Method:

Marinate the lamb leg with ginger garlic paste and salt. Cook with sliced onions, sliced carrots, celery and whole garam masala in an oven for one hour at 180 degrees C. For the gravy, use onion, tomato puree and brown onion paste.

 

TABRIZ KOFTA

For the Kofta

Chicken mince: 500 gm; Boiled chana dal: 50 gm; Boiled rice: 50 gm; Salt: 20        gm; Saffron: 10 ml; Chopped chilli to taste; Boiled eggs: 3; Raw egg: 1; Prunes: 20 gm; Walnuts: 10 gm; Black pepper powder: 10 gm; Dry apricot: 20 gm.

Tabriz Kofta

Tabriz Kofta

For the gravy:

Sliced onions: 300 gm; Vegetable oil: 200 ml; Tomato puree: 500 ml; Salt: 20 gm; Chicken stock: 1 litre; Deghi chilli powder: 30 gm; Cashewnuts: 100 gm; Ginger: 20 gm; Garlic: 40 gm; Basil leaves: 5 gm.

Method

Make the kofta with chicken mince, boiled lentil and boiled rice. Stuff the boiled egg and all dry fruits. Cook by the poached method.

To make the gravy, heat oil, add sliced onion and sauté till golden brown, then add the ginger-garlic paste. Add tomato puree, salt and powder masalas. Finish with cashewnut paste and chicken stock. Strain the gravy and serve along with the koftas. Garnish with basil leaves.

 

NADRU KE KEBAB
Ingredients:

Lotus Stem: 1 ½ kg; Potatoes: 4, peeled and roughly chopped; Ginger: 8 tsp, chopped; Green Chillies: 10 to 12, chopped; Coriander leaves: 5 tbsp, chopped; Salt: 2 ½ tsp; Yellow chilli powder: 4 tbsp; Garam masala powder: 2 tbsp; Nutmeg powder: ¼ tsp; Green cardamom powder: ¼ tsp; Breadcrumbs: 4 tbsp; Oil for deep frying; Tandoori masala: 1 tsp

Method:

Scrub the stems thoroughly under running water. Peel and slice on the slant. Boil the stems in water to cover till tender. Drain and keep aside till cool.

Place the lotus stems in a processor and blend to make a fine mince. Add potatoes, green chillies, ginger and coriander leaves. Process well. Add salt, masala powders and breadcrumbs. Process to make a smooth paste.

Divide the mixture into equal portions. Using a moist hand, shape them into balls. Press them to shape into flat, round kebabs.

Heat oil in a pan. Deep fry the kebabs till golden brown on both sides.
Remove and drain excess oil. Sprinkle tandoori masala on top. Serve hot with chutney of choice.

 

Lamb Shishlik

Lamb Shishlik

LAMB SHISHLIK

 

Lamb chops: 1 kg; Ginger: 10 gm; Garlic: 20 gm; Raw papaya paste: 50      gm; Salt: 20 gm; Onions, sliced: 400 gm; Olive oil: 50 ml; Clove: 2 gm; Green cardamom: 5 gm;         Deghi chilli powder: 50          gm; Turmeric powder: 20 gm; Garam masala: 20 gm; Lamb stock: 1 litre; Hung curd: 200 gm; Kasoori methi powder: 5 gm; Vegetable oil: 100 ml.

 

Method

Marinate lamb chops with ginger-garlic paste and raw papaya paste. Heat vegetable oil, add clove and cardamom, add sliced onions and fry till golden brown. Add ginger garlic paste; then add lamb chops and powder masalas. Next, add lamb stock and cook lamb chops on slow flame. Prepare a marinade with hung curd, oilve oil, red chilli powder, garam masala powder and kasoori methi powder. Marinate 90% cooked lamb chops with marinade. Finish in the tandoor. Serve hot.

 

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