Occasions are special and so is the food. For that Sunday grand feast or for celebrating a birthday, food is prepared with love & a few innovations. For those budding Chefs & Food lovers Academy of Pastry & Culinary Arts (APCA) has come up with some mouth watering Culinary Cuisines.
From Lamb Donne Biryani to Lamb Tagine (Lebanese Curry) these recipes are the real blockbuster. We meant, greatest of all the time!
1st Recipe
Chef Name – Jagadish Purushothama
Recipe Name – Lamb Donne Biryani
Ingredients –
Jeera Samba Rice 1 kg
Lamb Curry cut 1.5 kg
Onions (sliced) 500 grms
Tomatoes (sliced) 300 grms
Ginger Garlic Paste 200 grms
Curd 150 grms
Mint Leaves 1 bunch
Coriander leaves 1 bunch
Ghee 200 ml
Oil 100 ml
Bay leaf 2 grms
Cloves 2 grms
Mace 2 grms
Cardamom 2 grms
Star anise 2 grms
Turmeric Powder ½ tspn
Chilli Powder 2 Tblsp
Garam Masala powder 1 Tblsp
Salt to taste
Method of Preparation–
- Soak Jeera samba rice at least 20 minutes prior.
- Make fine paste of Mint and Coriander half bunch each and remaining halfchopped and reserved.
- In a heavy bottom pan add Oil and Ghee together, once hot add all the wholespices.
- Once whole spices release the aroma add sliced onions and cook until it turnsgolden brown.
- Add ginger garlic paste and cook until the raw flavour is gone.
- Add some chopped mint and coriander leaves and fresh green chillies.
- Add Lamb curry cut and cook until the meat is sealed.
- Add Turmeric powder, chilli powder, salt & garam Masala powder and cook forabout 15 to 20 minutes.
- Add sliced tomatoes and cook until the tomatoes gets completely mushy.
- Add curd and cook until the oil is released at the corners of the pan.
- Add the reserved Mint & Coriander paste and cook for another 15 minutes.
- Add lemon juice and Check for seasoning.
- Add water and bring it to boil. Check the lamb if cooked or need some time.
- Add in the soaked rice and stir well gently.
- Cook until the rice absorbs about 80% of water.
- Switch off the flame, add ghee and chopped coriander and mint on top and coverit with silver foil and cover it with lid.
- Place the cooking pot on hot grill under medium heat for about 20 to 30 minutes.
- Once done portion it in a serving bowl and serve hot.
2nd Recipe
Recipe Name – Lamb Tagine (Lebanese Curry)
Chef Name – Jagadish Purushothama
Ingredients –
Lamb (curry cut) 1 kg
Garlic (minced) 1 Tblsp
Mint half bunch
Coriander leafs half bunch
Parsley For garnish
Cinnamon Powder 1 tsp Roasted
Cumin Powder 2 tsp
Paprika Powder 2 Tblsp
Bay Leaf 2 no’s
Tomatoes (sliced) 5 no’s
Tomato Paste 1 Tblsp
Oil 50 ml
Ghee 50 ml
Olives Black and Green for garnish
Jalapenos for garnish
Salt and Sugar to taste
Method of Preparation –
- Heat up the oil in a large frying pan. Add chopped shallots and fry on a low heat until almost translucent, stirring from time to time.
- Add chopped garlic. Keep on stirring frequently until the onion is translucent and garlic softens completely and releases its beautiful aroma.
- Add all the ground spices to the fried shallots and garlic mixture and stir them around well. Fry them off gently for a minute or two stirring the whole time as they burn easily.
- To prevent burning add water and cook until oil releases at the corner of the pan.
- Add Lamb curry cut and sear the meat and cook for about 10 minutes.
- Add chopped tomatoes and cook until mushy.
- Add tomato paste to the pan and stir it into the mixture, add sweet potato cubes, and salt to the pan.
- Cover the pan with a lid to cook the potato for about 10 minutes.
- Add chopped Mint and coriander and cook for another 5 minutes.
- After about 5 minutes of simmering, take the lid off and let the sauce thicken by simmering it slowly, without the lid.
- Once the sauce thickens, taste it and season with some black pepper Salt and sugar if needed.
- Portion the stew into Serving bowl and top it with a generous amount of Olives. Serve over rice or couscous.
3rd Recipe
Recipe Name – Machboos al dijaj (Lebanese Chicken Pilaf)
Chef Name – Jagadish Purushothama
Ingredients:
Basmati Rice 1 kg
Chicken (curry cut) 1 kg
Onions (sliced) 500 grms
Tomatoes (sliced) 300 grms
Parsley half bunch
Mint Leaves half bunch
Coriander leaves half bunch
Ghee 300 ml
Almonds 50 grms
Pistachio 50 grms
Cashew nuts 50 grms
Olive oil 100 ml
Cinnamon Powder 2 Tblsp
Roasted Cumin powder 2 Tblsp
Paprika powder 2 Tblsp
Method of Preparation –
- Use a heavy bottom pan for the Process.
- Add Ghee about 2 to 3 Tbsp, once hot add whole spices, once the aroma is released add sliced onions and cook until translucent.
- Add in all the Spice mix and cook for about 2 minutes.
- Add chicken and sear the meat well. And reserve for later process.
- Immediately add the rice on top, season with salt and pepper.
- Stir all the ingredients together, and then add hot water at a 1:2 ratio. Bring the water to a boil until the rice is cooked about 80%, then reduce the heat to low, cover the pot and allow the rice 15 minutes to cook at the lowest temperature.
- Once the rice is fully cooked, turn the heat off, but don’t uncover the pot. You’ll want to leave the rice undisturbed for 5 minutes to allow the steam to finish cooking the rice. Then you can uncover the pot and fluff with a fork or a flat spatula.
- Grill the reserved Chicken and top it on the cooked rice and serve hot.
Note: The dish can be topped with assorted Nuts which are fried in Ghee.
4th Recipe
Recipe Name– Creamy Polenta with Mushroom Ragout
Chef Name – Charles Jayakumar
Ingredients –
Polenta 250 grms
Water / Milk 1000 ml
Cream 100 ml
Grated Parmesan cheese 50 grms
Butter 50 grms
Sage herb few leaves
extra-virgin Olive oil 25 ml
Salt to taste
Method of cooking Creamy Polenta:
- In a medium pot add a few tablespoon of oil once hot add minced garlic and cook until soft; add 4 cups of water/milk and boil to a high simmer.
- Add in Sage leaf which is roughly chopped.
- Add butter to the simmering liquid.
- Slowly whisk in the polenta. Add 1 more cup of water/milk and simmer for 15 minutes, stirring frequently.
- Add in Cream and grated Parmesan cheese and mix well until blended well.
- Turn off the heat and whisk in the olive oil and sea salt. Cover and let stand for 5 minutes. Season to taste and keep it aside.
Mushroom Ragout:
Button Mushroom 500 grms
Cream 100 ml
Grated Parmesan Cheese 50 grms
Minced Garlic 50 grms
Onion (finely chopped) 1 no
Parsley finely chopped for garnish
White Wine 60 ml
Salt & Pepper to taste
Olive Oil 50 ml
Butter 50 grms
Method of Preparation –
- In a medium pot add few tablespoon of oil and soft butter once hot add minced garlic and cook until soft;
- Add in finely chopped Onions and cook them until translucent.
- Add in cut mushrooms and wilt it or cook until soft which is for about 2 to 3 minutes.
- Deglaze the Pan with White Wine.
- Add in Cream and cook for about 2 minutes to a simmer.
- Add grated Parmesan cheese and cook until blended well along the mixture.
- Check the seasoning by adding Salt & Pepper.
- Pour the Mixture on top of the reserved Creamy Polenta and serve hot.
5th Recipe
Recipe Name– Broccoli and Corn Cutlets
Chef Name – Charles Jayakumar
Ingredients –
Potatoes 2 no’s
Broccoli 250 grms
Sweet Corns 100 grms
Garlic (minced) 2 Tblsp
Onions (fine chopped) 1 no
Olive oil 2 Tblsp
Thyme 10 grms
Bread Crumbs 500 grms
Flour 250 grms
Salt & Pepper to taste
Oil for frying
Method of Preparation:
- Boil the potatoes until cooked and mash it using a fork and allow it to cool.
- In a Pan or cooking vessel add 2 tablespoons of oil and heat. Once hot add minced garlic and sweat.
- Add onions and cook until translucent followed by adding minced broccoli and sweet corn.
- Cook the mixture for about 2 minutes, add thyme and seasoning.
- Allow the mixture to cool.
- Once the mixture is cooled mix it with mashed potatoes and check seasoning and add seasoning if required.
- Shape the mixture into cutlets and store in the chiller for half an hour.
- Make slurry using flour and water with a pinch of salt and pepper each.
- Dip the cutlets into slurry and coat them well using bread crumbs all around.
- Fry the cutlets into medium hot oil until the surface of the Cutlets turns Crispy.
- Remove excess oil if any using paper towels. Serve Hot.
