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Have you tried these MUST TRY DISHES?

By Chef JAGADISH PURUSHOTHAMA, Chef CHARLES JAYAKUMAR
Last updated on: September 18, 2020 08:40 IST
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Don't wait for the weekend to binge on these tempting dishes!

All recipes and photographs: Kind courtesy Academy of Pastry and Culinary Arts .

Machboos al dijaj (Lebanese Chicken Pilaf)

Machboos al dijaj (Lebanese Chicken Pilaf)

Recipe by Chef Jagadish Purushothama

Ingredients

  • 1 kg basmati rice
  • 1 kg chicken (curry cut)
  • 500 gm onions (sliced)
  • 300 gm tomatoes (sliced)
  • Half bunch parsley
  • Half bunch mint leaves
  • Half bunch coriander leaves
  • 300 ml ghee
  • 50 gm almonds
  • 50 gm pistachio
  • 50 gm cashew nuts
  • 100 ml olive oil
  • 2 tbsp cinnamon powder
  • 2 tbsp roasted cumin powder
  • 2 tbsp paprika powder

Method

  • Heat some ghee in a heavy bottom pan.
  • 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. Reserve for later process.
  • Immediately add rice on top and season with salt and pepper.
  • Stir all the ingredients together, and add hot water 1:2 ratio. Bring the water to a boil until the rice is cooked about 80%.
  • Reduce the heat to low. Cover the pot and allow the rice to cook 15 minutes at low temperature.
  • Once the rice fully cooked, turn the heat off, but don’t uncover the pot. Leave the rice undisturbed for 5 minutes to allow the steam to finish cooking the rice.
  • When you uncover the pot, 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.


 

Lamb Donne Biryani

Lamb Donne Biryani

Recipe by Chef Jagadish Purushothama

Ingredients

  • 1 kg jeera samba rice
  • 1.5 kg lamb curry cut
  • 500 gm onions sliced
  • 300 gm tomatoes sliced
  • 200 gm ginger garlic paste
  • 150 gm curd
  • 1 bunch mint leaves
  • 1 bunch coriander leaves
  • 200 ml ghee
  • 100 ml oil
  • 2 gm bay leaf
  • 2 gm cloves
  • 2 gm mace
  • 2 gm cardamom
  • 2 gm star anise
  • ½ tsp turmeric powder
  • 2 tbsp chilli powder
  • 1 tbsp garam masala powder
  • Salt as required
  • Boiled eggs (optional)

Method

  • Soak rice for at least 20 minutes.
  • Make fine paste of half bunch of mint and coriander. Chop and reserve the remaining.
  • In a heavy bottom pan add oil and ghee. When it heats, add all the whole spices.
  • Add sliced onions and cook until it turns golden 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 and cook until the meat is sealed.
  • Add turmeric powder, chilli powder, salt and garam masala powder and cook for about 15 to 20 minutes.
  • Add sliced tomatoes and cook until the tomatoes are completely mushy.
  • Add curd and cook until the oil is released at the corners of the pan.
  • Add the reserved mint and 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 cover it with silver foil.
  • Cover it with a lid and 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.

Lamb Tagine (Lebanese Curry)

Lamb Tagine

Recipe by Chef Jagadish Purushothama

Ingredients

  • 1 kg lamb (curry cut)
  • 1 tbsp garlic (minced)
  • Half bunch mint
  • Half bunch coriander leaves
  • 1 tsp cinnamon powder
  • 2 tsp roasted cumin powder
  • 2 tsp paprika powder
  • 2 bay leaves
  • 5 tomatoes (sliced)
  • 1 tbsp tomato paste
  • 50 ml oil
  • 50 ml ghee
  • Parsley for garnish
  • Olives black and green for garnish
  • Jalapenos for garnish
  • Salt and sugar to taste

Method

  • 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, 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 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 and season with some black pepper, salt and sugar if needed.
  • Portion the stew into a serving bowl. Top it with generous amount of olives. Serve over rice or couscous.

Creamy Polenta with Mushroom Ragout

Creamy Polenta with mushroom ragout

Recipe by Chef Charles Jayakumar

Ingredients

  • 250 gm polenta
  • 1000 ml water/milk
  • 100 ml cream
  • 50 gm grated parmesan cheese
  • 50 gm butter
  • Few sage herb
  • 25 ml extra-virgin olive oil
  • Salt to taste

Method

  • In a medium pot heat oil. Add minced garlic and cook until soft.
  • Add 4 cups of water/milk and boil to a high simmer.
  • Add roughly chopped sage leaves
  • 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.

For mushroom ragout
Ingredients

  • 500 gm button mushroom
  • 100 ml cream
  • 50 gm grated parmesan cheese
  • 50 gm minced garlic
  • 1 onion finely chopped
  • 1 tsp parsley finely chopped for garnish
  • 60 ml white wine
  • Salt and pepper to taste
  • 50 ml olive oil
  • 50 gm butter

Method

  • In a medium pot, heat oil and butter. Add minced garlic and cook until soft.
  • Add onions and cook 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 it blends well.
  • Check the seasoning after adding salt and pepper.
  • Pour the mixture on top of the reserved creamy polenta and serve hot.

Broccoli and Corn Cutlets

Broccoli and corn cutlets

Recipe by Chef Charles Jayakumar

Ingredients

  • 2 potatoes
  • 250 gm broccoli
  • 100 gm sweet corns
  • 2 tbsp garlic minced
  • 1 onion finely chopped
  • 2 tbsp olive oil
  • 10 gm thyme
  • 500 gm bread crumbs
  • 250 gm flour
  • Salt and pepper to taste
  • Oil for frying

Method

  • Boil the potatoes until cooked and mash it using fork and allow it to cool.
  • In a pan or cooking vessel, heat some oil. Add minced garlic.
  • 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.

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Chef JAGADISH PURUSHOTHAMA, Chef CHARLES JAYAKUMAR
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