PRACTICAL 5
TABAK MAAZ
• 150 gm Lamb ribs (traditionally only ribs are used)
• 2 cups water
• ½ cup milk
• 1 tsp garam masala
• A pinch of asafetida
• 1 tspn of turmeric powder
• 1 tspn Fennel powder
• 1 tspn Ginger powder
• 1 tspn Cinnamon powder
• 4 green Cardamom
• 4 Cloves
• Salt to taste
• 1 cup Ghee for frying
1. Heat a thick bottom pan and pour water and all the above ingredients except ghee in the
pan.
2. Let it boil for 4 minutes and cover it with the lid.
3. Cook till the meat is tender.
4. Open lid now & if juice is still watery then try to cook on high heat till all water is almost
evaporated.
5. Cook on medium heat for 15 minutes or till the meat is tender.
6. Take out meat pieces and keep aside
7. Heat a sauce pan and melt ghee in it.
8. Now put meat pieces in it and fry golden crisp on both sides.
9. Now take a nice platter and put all meat prices on it and garnish with silver leaf.
10. Serve Hot with steamed rice
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RISTA
• 150 gm Minced or ground lamb
• ½ cup oil.
• 1 tsp Fennel Powder
• 1 tsp Ginger Powder
• 1 Itsp Cumin Seeds
• 5 cloves Garlic
• 2 pcs. Cloves
• ½ tsp Turmeric
• ½ tsp Red Chili Powder
• 2 tsp Kashmiri Red Chili powder
• ½ tsp Black Cardamom
• ½ tsp green Cardamom
• ½ tsp Cinnamon
• ½ tsp Garam Masala
• 2 tbspn Onion and Shallot
• Powder & Cumin powder
• Salt to taste
• Saffron a pinch (optional)
For preparation of the Minced or ground Meat for 'Rista'
1. Put Minced meat in to grinder and grind it again so that meat is very smooth.
2. Add 1 Tbs. of Gee to the ground meat
3. Add 1 beaten egg
4. Add ½ tsp. of each fennel, ginger, paprika, cumin, green cardamom, black cardamom,
cinnamon powder in to the ground meat
Making Rista
1. Make flattened Balls of about 1" diameter, out of the prepared Spiced Minced Meat, first
by pressing the required quantity in the right-hand palm, and then by rolling it between
both palms. Greasing and moistening the palm with a little oil and water, facilitates this
work.
2. Peel and chop Garlic Cloves.
3. To prepare Onion or Shallot, slice the onions and fry it in oil till golden brown.
4. In a mixer make a paste of fried onions keep aside
5. Method:
6. Heat oil in a thick bottom Pan. Add chopped Garlic and the Cumin Seeds. Stir till Garlic
turns light brown. Add ¼ cup of water along with Red Chili powder, Paprika Powder and
Turmeric.
7. Stir again and add 4 cups of water along with all spices like fennel and Ginger Powders,
big Cardamom powder, cloves, Onion or Shallot Seasoning, minced garlic and Salt to
taste. Let the gravy boil
8. Now add Minced Meat balls gently one by one. After boiling on medium heat, for half an
hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and
Cinnamon Powder, 'Garam Masala' and Saffron.
9. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with
Gravy.
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DUM OLUV
• 6 Baby Potatoes, boiled and shallow fried
• Water, for boiling
• Salt, to taste
• Oil
For the gravy
• 1 Bay leaf
• 2 Cloves
• 1 inch Cinnamon Stick 1 Cardamom (Elaichi) Pods/Seeds
• 3 teaspoon Kashmiri Red Chili Powder, mixed with 3 tablespoon water
• 1 teaspoon Fennel seeds, powdered
• 1-inch Dry ginger powder
• 1 Black cardamom, powdered
• 1 teaspoon Cumin seeds
• 1 1/2 cup Hung Curd, low fat and whisked till it is smooth
1. To begin making the Dum Oluv Recipe, we will start by boiling the potatoes along with
their skin in a pressure cooker with required water for about 3 whistles. Release the
pressure naturally.
2. Open the pressure cooker, drain all the water, peel the skin of the potatoes and keep it
aside.
3. Heat a heavy bottomed pan with 2 tablespoons oil. Once the oil is slightly hot, add the
peeled potatoes and roast them till it is light brown. Take out the potatoes and keep the
aside.
4. In the same pan, add a teaspoon of oil and fry the spices (cinnamon, bay leaf, cloves,
green cardamom pods) and then add the red chili powder mixed with water. Add the
fennel powder, ginger powder and mix well.
5. It might splutter for few seconds, be careful while stirring. In the meal while whisk the
curd till it becomes a smooth paste, reduce the flame and slowly add in the roasted
potatoes and curd mixture. Make sure the flame is low.
6. Simmer the (Aloo) potatoes in the curd gravy for about 25 minutes. And then finally add
the cumin seeds and cardamom powder, mix well and serve.
7. Serve the Dum Oluv Recipe along with Steamed Rice or Whole Wheat Naan.
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KASHMIRI PULAV
• ½ cup Ghee
• ½ tsp Shahi Jeera
• 3 Green Cardamom Crushed
• 2 Black Cardamom Crushed
• 2 Bay Leaves
• 2 Clove
• 4 Black peppercorns
• ½ cup Milk
• 2 cups Water
• 100 gm long grain Basmati Rice
• 5 strands Saffron Soaked in 2 tbsp milk
• 1 tsp Fennel Powder
• ½ tsp Dry Ginger Powder
• 2 tsp Salt
• 1/2 cup Golden Fried Onion
• 10 Cashew Nuts
• 15 Raisins
• 10 Almonds
• 1 cup Paneer Cut into small cubes
• ¼ cup Apple Cut into small pieces or
• inch cubes
• Pine apple cubes
• ½ cup Pomegranate seeds
1. Heat ghee in a thick bottom pan.
2. When ghee is hot, add shahi zeera, green cardamom, black cardamom, bay leaves, cloves
and black peppercorns and let them crackle for a few seconds.
3. Soak rice in water for ½ an hr. Drain it and keep aside.
4. Add milk, water, rice, Paneer, saffron soaked in milk, fennel powder, dry ginger powder
and salt and cover the pan and cook on low heat till the rice is done.
5. Let the rice rest for 5 minutes and then fluff it using a fork.
6. Be gentle and take care to not break the grains of the rice.
7. Fry the cashew nuts, raisins, almonds and paneer till golden brown.
8. Add fried onions, fried dry fruits and apple or pine apple cubes and pomegranate in the
rice and mix gently.
9. Garnish with fresh coriander and serve hot.
10. Tips:
11. Use best quality basmati rice to make it.
12. You can either soak saffron in milk before adding it in the pulao or add it directly along
with water and milk.
13. Use your choice of dry fruits to go in the pulao.
14. Use your choice of fruits like pine apple to go in the pulao.
15. Fluff the rice only once it has rested for 5-10 minutes after cooking. It will prevent from
the grains from breaking.
16. You can re heat this pulao in microwave. Cover the bowl with a loose lid and microwave
for 2 minutes.
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KONG PHIRIN
• 1 Litre Milk (Full-fat milk preferred)
• 6 tbsp Samolina, Suji, Rava (About 50 gms)
• 6 tbsp Sugar (About 100 gms)
• 1/2 tsp Cardamom Powder
• 20-30 Strands Saffron
• 2 tbsp Slivered Almonds (for garnish)
1. Bring the milk to a boil.
2. Lower the heat.
3. Add the semolina while stirring constantly.
4. Cook on medium flame while stirring constantly till the milk thickens a bit.
5. Add the saffron and continue to cook till you get a thick pudding consistency.
6. Add sugar and cardamom powder.
7. Mix well and turn off the heat.
8. Transfer to earthen bowls.
9. Garnish with slivered almonds.
10. Let the Kong Phirin cool and set. If you prefer it cold, refrigerate the Kong Phirin.
11. Enjoy!
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