Sheer Korma
Ingredients
3 cups milk
¼ cup fine sevaiyya
1/8 cup sugar
Ghee
1 tsp rose water (optional)
A small pinch of cardamom powder
2.5 tbsp of finely chopped dates
1 tbsp raisins
¼ cup chopped finely chopped cashews, almonds and pistachios
1/8 cup cream and 1/8 cup condensed milk (optional).
Method
Boil milk in a pan until it shrinks to half. Chop dry fruits and nuts and soak dates in warm milk. Heat ghee in a pan and add the nuts and raisins, fry till slightly browned and set aside.
In the same pan add sevaiyya and ghee and roast till golden brown. Add half of the milk and let the sevaiyya cook. Once the sevaiyya turns soft, add sugar and cardamom powder, give a quick stir. Add remaining milk and let it boil on low flame. You can then add the cream and condensed milk for a richer taste.
Once it is thick, add the roasted nuts with ghee, dates and rose water (optional). Stir for two minutes and then switch it off.
Kheeme Ki Luqmi
Kheeme Ki Luqmi
Ingredients
1 kg flour
300 gm mutton mince
150 gm butter
Salt to taste
1 tbsp lime juice
2 tbsp oil l 1 onion
½ tbsp ginger-garlic paste
¼ tbsp turmeric powder
3 green chillies
½ tbsp coriander powder
¼ tbsp garam masala powder
½ tbsp red chilli powder
½ tbsp mint leaves
½ tbsp coriander leaves
Method
Make a stiff dough with flour, butter, salt, lime juice and required water. Cover and allow to rest. For the stuffing, heat oil in a pan, add chopped onions, salt and ginger-garlic paste. Cook for a few minutes. Add turmeric, chopped green chillies, coriander powder, garam masala, red chilli powder, mint leaves and chopped coriander. Cook for a few minutes and add the minced meat. Do not add any water. Continue cooking and stirring till the kheema is cooked. Allow it to cool.
Roll the dough into a rectangle. Brush with butter and dust with dry flour. Fold and set it aside in the refrigerator. Repeat this process twice, resting the dough for 20 minutes each time. Finally roll the dough into a rectangle and cut out squares. Place a spoonful of kheema mixture on each square, brush the edges with water and cover with another square. Press and seal the edges. Deep fry in hot oil and serve hot.
Kofta
Nargisi Kofta
Ingredients
6 boiled eggs
500 gm finely minced lamb
1 medium sized onion
1 tbsp garlic chopped
1 tsp turmeric powder
½ tsp red chilli powder
1 tsp garam masala powder, l 2 eggs, beaten
Salt to taste
½ cup rice flour (sieved)
Fine bread crumbs
For the gravy
3 tbsp oil
2 onions, finely chopped
4 tsp ginger-garlic paste
3 tbsp fresh tomato paste
½ tsp turmeric powder
½ tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
6 tbsp yoghurt l A little water l Coriander leaves
Method
For the koftas: Mix the lamb mince, finely chopped onion and garlic along with turmeric, red chilli powder, garam masala powder, one egg and salt, till it forms a smooth paste. Divide into six equal portions. Wrap each portion of mince evenly around a boiled egg.
Dust the mince coated eggs in rice flour. Heat oil for deep-frying. Whisk the other egg in a bowl and dip each mince-coated egg in it. Gently shake off the excess egg and roll in crumbs to form an even coating. Deep fry till golden.
For the gravy: Heat oil in a deep pan and fry the onions till light golden. Add the ginger-garlic paste. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Cook till the oil begins to separate from the masala. Add yoghurt and ½ a cup of water to the masala. Mix well and cook for two more minutes. Now add the prepared koftas to the gravy and fold in very gently to coat on all sides. Cook for one more minute and turn off the fire. Slice the eggs in half. Serve garnished with chopped coriander.
Chef Rajeev Nayan Sous Chef, The Park, Hyderabad
