Persian Jewelled Rice
Ingredients:
* 275g Basmati Rice
* 18 – 20 saffron threads (1/2 sachet)
* 1 tbspn boiling water
* 1 rounded tspn cardamom pods
* 1 rounded tspn coriander seeds
* 3 tbspn olive oil
* 75g dried cranberries
* 110g raisins
* 50g peeled pistachio nuts
* Salt & freshly ground black pepper
Method:
* Rinse the rice in cold water and drain well.
* Mix the saffron with the boiling water and leave to infuse for 10 mins.
* Add rice to large pan of salted boiling water with the cardamom and coriander.
* Bring to the boil and leave to hard simmer for 8 – 10 mins until rice is al dente (soft on outside but firm in centre). Drain in a colander.
* Heat oil in a large frying pan, add the dried fruit and nuts and sauté for 1 min to plump up.
* Stir in the rice and the saffron liquid, season to taste and stir well to combine.
* Serve.
Note: This beautifully fragrant and slightly sweet rice dish is great served with cold cuts of turkey or a gammon joint.
Read MoreCashew Burfi
Ingredients:
Powdered Cashews – 1.5 cups (150gms)
Powdered Sugar – 1 cup (110gms)
Instant Non-Fat Dry Milk (Milk Powder) – 1/2 cup (60gms)
Cardamom Powder – 1/8 tsp
Water – 2 tbsp
Rose Essence – 2 drops (optional)
Method:
1. Take a double-boiler and bring the water to boil. The water from the bottom pan needs to touch the bottom of the top pan in order to be effective.
2. Once hot, add in the Powdered Sugar and Milk Powder in the top pan.
3. Stir continously for 2-3 minutes till the Sugar and Milk Powder are warm all the way through.
4. Pour the Cashew Powder in a mixing bowl.
5. Once the Sugar and Milk Powder are done, add them to the Cashew Powder in the mixing bowl.
6. Add the Cardamom Powder and mix them all well.
7. If you are using the Rose Essence, add the 2 drops to the 2 tbsp of warm Water (or two tbs of rose water).
8. Start kneading by adding a little water at a time.
9. Knead till it forms a dough and the cashew starts letting oil go.
10. Grease hands and rolling pin for easier rolling.
11. Roll out the dough to the desired thickness on to a wax paper to avoid sticking.
12. Cut the rolled-out dough into desired shapes (traditionally cut into diamond shapes).
13. Allow to set at room temperature for 1-2 hours or in the refrigerator for 30 minutes.
14. Store in the refrigerator and serve at room temperature for great taste.
Tips: Adding Varak (silver foil) gives it a very traditional and a grand look but if you don’t have it, the burfi will taste just as good. Powdering the cashew is best done in a coffee grinder or an appliance meant for dry-grinding. The blender/mixie does not do a very good job and it needs to be very fine powder. Instead of cashew ground almond can be used as well.
Read MoreRogan Josh
Ingredients:
* 1 tbs lemon juice
* 1 cup plain yoghurt
* 1 tsp salt
* 2 cloves garlic crushed
* 1 tbs freshly grated ginger
* 1 kg boneless lean meat of lamb, trimmed cubes
* 4 tbs oil
* 1/2 tsp cumin seeds
* 2 tsp ground coriander
* 2 bay leaves
* 4 green cardamon pods
* 2 tsp ground coriander
* 1 tsp chili powder
* 400 g chopped tomatoes
* 2 tbs tomato puree (paste)
* 3/4 cup water
* chopped fresh coriander, toasted cumin seeds and bay leaves for garnish
Method:
1. In a large bowl mix well the lemon juice, yoghurt, salt, one crushed garlic clove, ginger and lamb cubes. marinate in the refrigerator overnight.
2.Heat the oil in a large pan, fry cumin seeds until splutter, add bay leaves and cardamon and fry 2 min.
3. Add onion, one crushed clove of garlic, coriander, cumin, chilly powder and fry for 2 min.
4. Add lamb mixture; cook 5 min, stirring constantly. Add the tomatoes, tomato puree and wateran; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Garnish and serve.
Read MoreSaffron Rice
Ingredients:
2 1/2 cups Basmati rice (soaked for 20 min)
3 cups Water (approx)
1/2 tsp Saffron
5 tbs low-fat milk
2 Cloves
2-3 Cardamom green pods
Salt to taste
Method:
1. Drain the rice and place in a large pan. Add water, cardamon, cloves and salt. stir, bring to the boil, then simmer for 5 min on low heat.
2. Place milk in small bowl, add saffron and heat gently (microwave 1 min on low).
3. add saffron milk to rice and cook on low for another 5-6 min.
4.Remove from heat and stand for another 5 min without opening the lid. Fluff by fork and serve.
Read MoreNon-Alcoholic Cranberry Punch
Ingredients:
4 cups cranberry juice
1 ½ cups sugar
5 cups pineapple juice
3 cups orange juice
2 tablespoons almond extract
1 liter ginger ale
4 lemons, thickly sliced
3 baby limes, thickly sliced
Whole cloves
Mint leaves
Method:
Chill all ingredients. Slice each lemon into five thick slices, and stud the rind with about six cloves per slice. Slice one lime into thick slices. Use the remaining limes whole. Circle each lime with mint leaves by securing the leaves with cloves. Set the fruit aside.
Combine the first six ingredients in the punch bowl. Float the whole limes in the punch, and add about 10 slices of lemon and lime to the bowl. Use the remainder as glass garnishes.
