1. Ask your butcher to make some slits with knife along with the bone of lamb shoulder so that the marination can go right inside the meat.
2. Marinate the lamb shoulder with rest of the marination. Now burn charcoal on gas till it gets red in colour and then smoke the lamb shoulder with burned charcoal by keeping it in small bowl with butter and cloves. Cover it with sliver foil so smoke will retain in the bowl to have taste of charcoal in it
3. Place a rack in middle of oven; preheat to 170 degree. Transfer lamb shoulder to a roasting pan and pour in 3 cups water. Cover tightly with foil and cook, turning lamb over and rotating pan halfway through, until meat is almost falling off the bone, 3–3½ hours. Remove lamb from oven and turn up heat to broil (or to highest heat if you have a drawer-style broiler). Discard foil, transfer lamb to a cutting board, and pour off liquid in pan. Return lamb to pan; roast, uncovered, until nicely browned, about 5 minutes. Serve this with mint flavour duck fat roast potatoes.
For mint chutney
1. Blitz all the ingredients in blender to make a paste and then in bowl just mix with Greek yoghurt with whisk and check the seasoning. Serve this with tandoori lamb shoulder .
125gms-1cup Besan-Gram Flour
18gm-1.5 tbsp sooji-semolina
10gms-3tsp castor sugar
5gms-1 tsp chop ginger
4ml-1 small lemon juice
½ tsp – 2.5gms turmeric powder
10gms-2tsp Eno fruit salt
1tsp oil for greasing & cooking
Tempering for Dhokla
1 tsp Mustard seeds
1tsp green chilli
6-8 curry leaves
Coriander leaves 1tbsp
Coconut grated 2tbsp
White sesame seeds 1tbsp
1. Combine the Besan, semolina, sugar, ginger paste, lemon juice, turmeric powder and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth batter. Leave the mix for 5 minutes to get slightly thick.
2. Add fruit salt to the batter and mix gently.
3. Pour the batter immediately into a greased 6 to 7-inch diameter bowl not bigger then that and spread evenly.
4. Microwave it for 4-6 minutes or till the dhoklas are cooked. Keep aside.
5. Heat 3 tsp of oil in a small pan and add the mustard seeds. When the seeds crackle, add the sesame seeds. Green chillies, curry leaves, mix well and sauté on a medium flame for a few seconds.
6. Remove from the flame and add 100ml of water and mix well. Pour this tempering over the dhoklas.
7. Cool slightly and garnish it with coriander, sesame seeds and coconut.
“Makhani gravy can be describe as one of mother sauce of India. A classic sauce has it roots from old Delhi restaurant called Moti Mahal where this was invented and where classic Butter Chicken came from. Kundan Lal Gujral the founder of Moti Mahal Restaurant invented this sauce when he came over to India from Pakistan after the partition”
PREP TIME :15 MINUTES
COOKING TIME :40/50 MINUTES
COURSE: MAIN COURSE
COOKING TECHINQUE: BRAISING
ALLERGEN: DIARY, NUTS
Oil 50 ml
Coriander seeds 1/4tsp
Bay leaf 1no
Cloves 3 no
Green cardamom 4no
Ginger & Garlic paste 20gms
Slit Green Chilli 3no
Tin Chop Tomatoes 400gms
Fresh Tomatoes 400gms
Kashmiri Degi Mirch Powder 1tsp
Honey 1 tbsp
Coriander Stalks 10gms
Cashewnut Paste 20gms
Garam Masala 1tsp
Dry Fenugreek Leaves 1 tsp
Double Cream 50ml
In medium pan, heat oil in pan and then crackle all the whole masala in it, then add ginger and garlic paste saute it for2 minutes and then add slit green chilli.
Now add both kind of tomatoes in it, stir it and add red chilli powder, Cashewnut paste and then honey in it, stir it well.
At this point add water, cover it with lid and cook it till reduce to thick consistency and oil start to appear on side. At this point the gravy is ready to blend to nice puree and strain it through fine sieve.
Bring gravy back to pan bring it boil and kasuri methi, garam masala, butter and then double cream, stir it well and check the seasoning.
Garnish it with chop coriander, ginger and double cream.
Use this gravy either for butter chicken, paneer makhani, mix veg makhana the choice is yours.
“Laal Maas” Literally translated it means “Red Meat”. It is characterized by its bold red colour and a spicy flavour. Laal Maas is an authentic Rajasthani dish which accentuates the exquisite aroma and flavours of mutton. It is a mutton curry prepared in a sauce of yoghurt and hot spices such as red Mathania chillies. This dish typically is very hot and rich in garlic, the gravy may be thick or liquid and is eaten with chapatis made out of wheat (usually eaten in summers) or bajra (a millet grown in Rajasthan and eaten in the winter months).But in this recipe I have used Kashmiri chillies which can be used to replace the Mathania variety in the sense that they lend a lovely colour, mild heat and also add depth to you curry. Smoking of Laal Maas with burn charcoal and cloves gives this curry so much flavour which is unmatchable.”
PREP TIME :20 MINUTES
COOKING TIME :50-60 MINUTES
COURSE: MAIN COURSE
COOKING TECHINQUE: BRAISING
ALLERGEN: MUSTARD, DIARY
CUISINE: RAJASTHAN INDIA
Spring lamb curry cut 20gms pieces 600gms
Mustard oil 50ml
Kashmiri Red Chilli Paste 70gms
Whisked Greek Yoghurt 200gms
Red Onions Sliced 170gms 0r 2 medium size onions
Salt 10 gms
Ginger & Garlic Paste 30gms
Small Piece of Charcoal 1 no
Melted butter/ Ghee 10gms
Heat mustard oil till it smokes and cool it down to medium hot.
Now on medium flame add the cloves, once it crackles add the red sliced onion. Once it browns add the spring lamb & bhunno for 5 mins.
Now add the ginger garlic paste and bhunno for another 2-3 mins.
Add the salt and Kashmiri red chilli paste. Bhunno uncovered for another 3 mins. Now increase the flame and add whisked yogurt.
Keep stirring till the yogurt comes to a boil. Now simmer and cook till lamb is done. Keep Adding little water if required at any stage.
In Separate pan heat ghee and add chopped garlic. Brown it and then add tadka to the lamb.
Now place a piece of live charcoal in the cup or silver foil and place the cup in the curry. Add clove melted butter or ghee and immediately cover with a lid and allow the smoke to infuse with the Laal Maas for about 3 mins. Remove the charcoal and heat it once again and serve hot with phulka or chapati
Healthy Protein Dosa Quinoa & Oats
Healthy Dosa made from Multi Grain Quinoa & Oats which are both high in Protein. Quinoa, pronounced ‘keen-wa’ is a great wheat-free alternative to starchy grains. In this receipe I have used T two types of quinoa red and creamy white, both types which are slightly bitter. And on the other hand, oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. They also contain more protein and fat than most grains.
PREP TIME :10 MINUTES, FERMENTATION TIME - 10-12 HOURS
COOKING TIME :3-4 MINUTES
COURSE: HEALTHY BREAKFAST, LUNCH, DINNER
COOKING TECHINQUE: PAN FRYING
Mix Quinoa 1 cup
Oats ½ cup
White Urad and Chana Dal mix ¼ cup
Fenugreek Seeds 1 tsp
Salt to taste
Oil for cooking
Schezwan sauce optional
Avocado salsa optional
Mix all the Quinoa, Oats, white urad dal, chana dal and Fenugreek Seeds in bowl and wash it for 3 to 4 times under running water.
Soak it overnight and keep it in warm place to ferment, drain the water and then blitz it in blender to smooth thick batter adding little water at a time.
Leave the batter for another 12 hours in warm place to ferment it a bit more. After fermentation it will get a bit thicker. At this time add salt to taste and little bit of the batter to make it pouring consistency. Now the batter is ready to make.
Put some oil in a small bowl and keep ready. Also need a small bowl of water, a large, flat non-stick pan, kitchen towel, a ladle, a spatula.
Heat non-stick pan on medium flame, Drizzle water and oil on it rub it with the kitchen cloth all over the surface of the pan to lightly grease. Turn on the heat to medium-high.
Add a ladleful of batter to the centre of the pan, begin to spread the batter from centre to the outer edge of pan in circular motion. the batter will start developing tiny holes because of it fermentation.
After spreading the batter drizzle some oil all the over the surface of dosa, hold the pan by its handle, lift it up, and swirl it so that the drizzled oil spreads all over the dosa.
When the upper surface begins to look cooked, add Schezwan sauce on it and any kind of stuffing of your like (optional) By this time, the surface that was underneath should be light golden in colour
Now The dosa is almost done. Roll it and serve with any chutney of your choice.