WHOLE BAKED RAAN

INGREDIENTS

Lamb           - 1 kg

Onion          - 2 cup

Garlic          - 3 tsp

Ginger         - 2

Peppercorns - 1 tsp

Water needed

For marination :

Yogurt            - 3 tsp

Lemon juice   - 2 tsp

Ginger            - 1 tsp

Coriander pst - 2 tsp

Cumin            - 1 tsp

Chili powder  - 1 tsp

Nutmeg pwd  - 1/2 tsp

Oil                  - 4 tsp

For mint chutney

DIRECTIONS

Place lamb in a large pan with onions, garlic, ginger, pepper and some water.

Cook for 30 minutes. Cool the lamb with liquid.

Score meat with a sharp knife.

Combine marinade ingredients.

Rub it into meat and set aside for 5 hours.

Bake leg in a very hot oven at 220 degrees Celsius for 30 minutes.

Baste occasionally with oil.

Serve with meat. 

PANEER ANARDANA KEBAB

INGREDIENTS

Paneer           - 2 cup

Capsicum      - 1 cup

Tomato          - 1 cup

Oil                  - 3 tsp

Chaat masala - 1 tsp

For marination :

Yogurt            - 1/2 cup

Ginger paste  - 1 tsp

Garlic paste    - 1 tsp

Red chili pwd  - 1/2 tsp

Turmeric pwd  - 1/4 tsp

Garam masala - 1/2 tsp

Anardana pwd - 2  tsp

Fresh cream    - 3 tsp

Lemon juice     - 1 tsp

Salt to taste

DIRECTIONS

Cut paneer into cubes that are about an inch and a half tall and about half an inch thick.

Mix together all the ingredients meant for marination and use them to marinate the paneer cubes. Leave this for about fifteen minutes.

Heat some oil in a tawa, place the paneer cubes and shallow fry till golden brown and crisp on the surface.

Drain on an absorbent paper.

Toss the capsicums and tomato pieces in the remaining marinate and saute them in the remaining oil on the tawafor two to three minutes.

Place a capsicum and tomato piece on each paneer cube and pierce with a toothpick.

Sprinkle chaat masala and serve hot.

KESAR PISTA BADAM ICE CREAM

INGREDIENTS

Milk                  - 2 cup

Corn flour         - 2 tsp

Cream              - 1 cup

Sugar               - 1 cup

Saffron             - a few

Almonds           - 30

Pistachios         - 15

Essence            - 3 drops

Yellow colour  - 3 drops

CMC                - 5 gms

GMS stabilizer - 5 gms

DIRECTIONS

1. Blanch almonds and pistachios in one cup of hot water, drain peel and cut into silvers. heat milk 

    in a pan,dissolve con flour in a little cold milk, add cream to the milk and mix, add sugar and stir. 

2.  Add saffron strands and mix, keep a maker ready, add the dissolved corn flour to the boiling milk
    and stir till thick, add half the blanched and almonds and pistachios, put ice cream maker and add
    rock salt to it.
3.  Take the milk mix in a bowl than kept in fridge, add ice cream essence and colour, dissolve GMS
      and CNC in a little milk, add it to the milk mix and mix well.
4.  Add the remaining almonds and pistachios and put the mix in the cream maker, replace the ice
     and salt.
5.  Place in the freezer for setting .............

KERALA ROAST CHICKEN

INGREDIENTS

Chicken            - 1 kg

Coriander pwd - 5 tsp

Chili powder     - 3 tsp

Turmeric pwd   - 1/4 tsp

Pepper powder - 1 tsp

Garam masala  - 2 tsp

Ginger paste     - 4 tsp

Garlic paste      - 4 tsp
Onions              - 2 cups
Soy sauce        - 3 tsp
Oil                    - 1 cup
Curry leaves and salt to taste

DIRECTIONS

Clean the chicken and make a few slits in both sides.

Mix 1 tsp garam masala, coriander powder, chilli powder, turmeric, pepper powder with 2 tsp garlic and 2 tsp ginger paste.  Make a smooth paste.

Marinate chicken in this paste both inside and outside for an hour.

Heat the oil. Fry the sliced onion, green chilly, curry leaves till onion becomes brown.

Add remaining ginger and garlic paste and garam masala.

Add chopped tomato (small slices). Stir it till oil clears.

Add soya sauce and place the chicken.

Add 1/2 cup water.

Cover the frying pan and boil it.

Remove the cover two or three times and transpose the sides till the chicken is golden and roasted.

ROAST LAMB SALAD

INGREDIENTS

Boneless lamb  - 1/2 kg

Ginger powder - 1 tsp

Garlic paste      - 1 tsp

Lemon juice     - 2 tsp

Mustard pwd    - 1 tsp

Salt, oil and pepper

For the salad :

Shredded lettuce - 1

Sliced cucumber - 1

Bell pepper         - 1

Pear                    - 1

Spring onion       - 1 tsp

Avocado             - 1

For the dressing:

Yogurt        - 100 ml

Mint            - 2 tsp

Apple pure - 1 tsp

Honey        - 1 tsp

Salt, pepper,mint spring to garnish

DIRECTIONS

Arrange lamb in a tray.

Then cover lamb with garlic, lemon juice, season it with salt, pepper and mustard powder.

Allow it to marinate for 3-4 hours.

Then heat oil until smoking. Seal meat in oil.

Roast at 200 degrees C until tender.

Remove from oven. Arrange all salad ingredients on a plate.

Top with lamb. Now whisk together dressing ingredients.

Season and pour over the salad before serving.