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Recipes: Tomato Soup, Chicken Dum Biryani and Neer Dosa

May 28, 2014 14:52 IST

Recipes: Tomato Soup, Chicken Dum Biryani and more

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Two Mumbai chefs share their favourite recipes with us

Restaurateur Ravi Sharma who owns Elbo Room in Mumbai shared this recipe of the good ol' tomato soup with us:

Tomato soup

Ingredients

  • 1 tsp black pepper
  • 1 tbsp tarragon leaves
  • 1 tbsp olive oil
  • 1 cube bouillon, low sodium
  • 1 clove garlic
  • 10 plum tomatoes
  • 2 tbsp chopped shallots
  • 4 cups water

Method

  • In a non-stick saucepan, heat oil on medium to high flame
  • Add garlic and shallots and cook for five minutes until they start to turn brown
  • Cut tomatoes in large chunks and add to the pan
  • Sprinkle tarragon leaves over the tomatoes
  • Saute for five minutes
  • Add four cups of water and bouillon cube
  • Simmer for 20 minutes
  • Put through blender
  • Serve hot

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Image: Tomato Soup
Photographs: Ravi Sharma

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Chicken Dum Biryani

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Ravi Sharma, who also owns Saffron Bay at Chowpatty, Mumbai, shared this recipe of Chicken Dum Biryani.

Ingredients

  • 400 gm rice
  • 400 gm chicken
  • 2 tbsp ginger garlic paste
  • 3 tbsp curd
  • 1/2 tsp dhania (coriander) powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 3 green chillies
  • 1 medium size tomato
  • 4 medium size onions
  • 3 tbsp garam masala/biryani masala
  • Salt to taste
  • Cooking oil
  • Coriander and mint chopped

Method

  • Partially boil rice (until the rice gets a white colour)
  • Drain the water and keep the rice aside
  • Blend all the spices
  • Add salt as per taste and quantity of chicken
  • Take a flat base aluminium container
  • Put four tablespoons of oil and arrange all the chicken pieces on it
  • Pour the blended masala on the chicken
  • Mix some salt to the partially boiled rice and spread the rice evenly on the chicken and masala
  • Spinkle garam masala on the rice
  • Cover it properly and cook it on low flame for 25 mins
  • Cut onions length wise
  • Add oil to kadhai and fry onions on medium flame till it turns golden brown
  • After the rice is done, add the fried onion, chopped coriander and mint and mix it well with the biryani
  • Heat it on a low flame for another five minutes
  • Your biryani is done! Make some salad to go with it

Cooking tips:

  • For better tasting biryani, marinate chicken pieces in the blended masala for at least one to two hours
  • Before serving, cut a tomato length wise and garnish the biryani plate with it

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Image: Chicken Dum Biryani
Photographs: Ravi Sharma

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Neer Dosa

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Executive Chef Devdas Alva from Ankur, Mumbai, shared this recipe of Neer Dosa.

Ingredients

  • 1 cup rice
  • 3/4th cup coconut
  • Salt to taste
  • Water as required

Method

  • Soak rice overnight
  • Finely grind it with salt and coconut
  • Make the batter very thin by adding water
  • Heat a flat cast iron tava, grease it with oil and spread the dosa batter evenly on it
  • Close it with a lid for five to 10 seconds
  • Remember these dosas have to be cooked from only one side
  • Since coconut is used, there is a chance of dosas sticking to tava. Oil the tava each time
  • Serve hot with chutney or curry

Image: Neer Dosa
Photographs: Devdas Alva

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