Asian City November 8 - November 21, 2012
FOOD GOSHT KI TAHAREE
•COOK Sherin Jos Payyappilly
Home style WE ALL know that the best curries are homemade, but it’s rare that you’ll get anyone outside of your family complimenting your cuisine, unless you’re Sherin Jos Payyappilly. The Keralan born doctor, who lives in Bourneville had her speciality dish spotted by the experts and included in a new book, that showcases the tastiest, home-cooked dishes in the country. Sherin’s Keralan Prawn Biryani has long been a family favourite, she explains: ‘This biriyani recipe has been in my family for years as we use a lot of fish in cooking in my native Kerala. As well as using prawns instead of fish when I came to the UK, I also decided to use a microwave to help speed up the cooking time, something no one would ever do in India’! Sherin knew that her Keralan prawn biryani was popular as everyone who tasted it at her house has requested second helpings, but she was surprised when she heard it had been picked up by Flora. The brand recently conducted research into eating habits and discovered that most people don’t use the recipe books they own as they are too complicated, so they decided to bring out a new style of book, where every dish is quick and easy. The team tested over 100 family recipes and chose people from around the country selecting the ‘best’ dishes that everyone can enjoy Sherin’s biriyani was one of the few selected Indian dishes. Edited by top chef Jean-Christope Novelli, Sherin’s dish was awarded best biriyani for its simplicity, creative and Sherin Jos Payyappilly taste! Flora Cuisine’s new cook book is out soon.
PUDINA AUR DHANIYA CHAWAL MINT AND CORIANDERFLAVOURED RICE Ingredients: Serves four-six
RICE DREAMS You’ve made your bed of rice, lay into it! LAMB AND RICE COOKED TOGETHER IN MILD SPICES
• 1 tsp / 1 1/2 gm coriander powder • 1 tsp / 1 1/2 gm cumin powder • 1/2 tsp turmeric powder Ingredients: • 1 tsp/ 2 gm red chilli powder Serves four • 1/2 tbsp/ 12 gm ginger, chopped • 2 cups/ 400 gm basmati rice, washed in a number of changes of water, soaked in • 1/2 tbsp/ 12 gm garlic, chopped • 1/2 tbsp/ 2 gm green coriander, chopped water cover for 30 minutes, drained • 2 green chillies, slit • 250 gm lamb, cut into 1 inch cubes • 1/2 cup/ 100 ml refined oil Preparation: • 1 1/2 cups/ 180 gm onions, sliced Heat the oil in a deep pan; add the • Salt to taste onions and sauté until light brown. • Grind to a paste and mix with 1/2 cup Reduce heat to low and add the yoghurt yoghurt: and spice mixture.
Mix well and continue to fry until the yoghurt is absorbed. Add the lamb and salt. Add enough water so that all is absorbed when the lamb is tender. Cook on low heat until the lamb is tender.Add the drained rice and stir slowly to mix well. Add 4 cups of water and bring to the boil. Reduce heat and cook until the rice is tender and fluffy and all the water is absorbed. Mix very carefully and serve garnished with green coriander and green chillies.
MEWA KA ZARDA RICE PUDDING ENRICHED WITH DRIED FRUIT Ingredients: Serves four • 2 cups basmati rice, soaked in water for 1 hour • 1 cup/ 200 ml refined oil • 4 cups/800 ml milk • 1 1/2 tsp/ 3 gm powdered green cardamom seeds • 1/2 tsp nutmeg powder • 1/2 tsp mace powder • 1/2 tsp saffron, soaked in 2 tbsp hot milk • 1/2 cup/50 gm coarsely ground charoli seeds • 16/20 gm almonds, blanched, peeled & sliced • 20/25 gm cashew nuts, sliced • 2 1/2 cups / 375 gm sugar
• 1/2 cup raisins, soaked in water for 15 minutes, drained Preparation: Heat the oil in a deep pan until it becomes hot. Add the drained rice, stir gently before slowly adding the milk – continuously stirring to ensure a smooth mix. Cover the rice until it is cooked and the milk is fully absorbed. Mix in the green cardamom, nutmeg and mace powders with the saffron milk. Add the saffron mixture, charoli seeds, almonds, cashew nuts, raisin and the sugar to the rice. Mix well. Cover the pan with a tight lid and place in a preheated oven (100 °C/212°F) for 10-12 minutes.
• 2 cups basmati rice • 1/2 tsp saffron • 1/2 cup ghee/ refined oil • 1 cinnamon stick, 2” piece • 1 clove • 2 tsp ginger, minced • 1 1/2 cups/ 300 gm yoghurt, whisked • 1 onion, large, finely chopped • 3 tbsp green coriander, finely chopped • 1 tbsp mint leaves, finely chopped • 2 tsp white pepper powder • Salt to taste Preparation: Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drain all the excess water. Keep aside. Heat the ghee / oil in a wok (kadhai); add the cinnamon stick and cloves. Sauté until they crackle. Add the ginger and stir. Add the drained rice and stir until it is well coated with the oil. Add the yoghurt, onion, green coriander, mint leaves, white pepper powder and salt. Cook, covered, on very low heat until the rice is cooked and the yoghurt is absorbed.