MARINADES

                                  

Marination is a process followed all over the world for food that is to be grilles, barbecued or cooked on the tandoor. The food to be cooked is coated with or tenderizes and simultaneously spices the food. However, the marinade should only enhance the flavour of what is being cooked. Not completely overwhelm the taste of it. All types of meats, game ,fowl, pork ,beef ,fish and a variety of meats including liver and kidney can be marinated

A marinade consists of tenderizers, herbs,spices and dry fruits. Details of herbs and spices are given in my earlier book curry curry curry and we have use a combination  of spices, herbs and two different types of tenderizers .all marinades are prepared according to the kitchen we are working in. these days, people tend o take short cuts and use commercially prepared tenderizers unfortunately . these never give an authentic taste.

While there is no fixed time to allow for marination, the time factor is important and depends on a number of things:

1.      The type of meat or fresh vegetable being cooked;

2.      The type of cut being used-whole,tikka, or mince;

3.      The variety of tenderizers being used.    

                             

                   BASIC MARINADES

In  this era of fast foods people want pick results. For this I am giving below three very basic marinades that can be used for any of the main meats: chicken, mutton or fish.

    For traditional Indian tandoori flavour

Broiler chicken                                                      1kg

Yoghurt                                                                 1cup

Lemon juice                                                          3tbsp

Red chillies                                                            1tsp

Garlic paste                                                           2tsp

Ginger paste                                                         1tbsp

Onion paste                                                           3tbsp

Garam masala                                                      1tbsp

Cooking oil                                                            1/4cup

Salt                                                                        to taste

Food colour                                                           1tsp

Chinese flavour

      Broiler chicken                                                      1kg

Vinegar                                                                 3/4cup

Soya sauce                                                            2tbsp

White wine                                                            2tbsp

Sesame oil                                                 1tsp

Cooking oil                                                            1/4cup

Salt                                                                        to taste

Black pepper                                                         2tsp

Ginger paste                                                         1tbsp

Garlic paste                                                           2tsp

For western flavor                                              

Broiler chicken                                                      1kg     

Vinegar                                                                 1/2cup

Lemon juice                                                          1tbsp

White wine                                                            1tbsp

Olive oil                                                                 3tbsp

Salt                                                                        to taste

Pepper                                                                   1tsp

Aromatic herbs/spices                              to taste

Worcester sauce                                       1 tbsp

These basic marinades are flexible and a good cook can always make adjustments .all the herbs should be dry ground and mixed with the liquid part of the marinade .the marinade can be stored in a refrigerator for up to a Week and can be re-use

RICE PREPARATIONS

Dish Name		JEERA MUTTER PULAO
Qty	Unit	Description
0.5	KG	Basmati rice
0.001	KG	Cloves
0.002	KG	Cinnamon
0.002	KG	Black cardamom
0.1	LT	Oil
0.02	KG	Cumin seeds
0.3	KG	Green peas
0.2	KG	Onions
0.01	KG	Salt
Wash and soak rice for at least 30 minutes
Heat oil and add cloves, cumin, cinnamon and black cardamom and cook for 10 seconds
Add sliced onions and saute until they turn golden brown
Add green peas, salt and soaked rice and saute for few minutes
Add water and cook the rice covered until all the water has beeen absorbed
Serve hot with any curry

JEERA PULAO

Dish Name		JEERA PULAO
Qty	Unit	Description
1	KG	Rice Basmati
0.1	KG	Ghee
0.005	KG	Cumin
0.003	KG	Cardamom green
0.002	KG	Bay leaf
0.002	KG	Cloves
0.002	KG	Cardamom black
0.002	KG	Cinnamon
0.1	KG	Onion
0.005	KG	Red chilli pwd.- Kashmiri
0.01	KG	Salt
Method:-
Soak the rice for 30 minutes and strain.
Slice the onions finely.
Heat ghee, add whole garam masala and stir for few seconds.
Add cumin seeds and stir fry until they crackle.
Add sliced onions and stir fry to golden brown colour.
Now add red chilli powder.
Add soaked rice, stir with a very light hand until it is well mixed with ghee.
Add hot water, add salt and bring to a boil. Simmer until just enough water is left to keep it moist.
Cover with clean kitchen duster and then with lid and cook on slow fire for 20-25 minutes.

HYDERABADI BIRYANI

Dish Name		HYDERABADI BIRYANI
Qty	Unit	Description
0.5	KG	Basmati Rice
1	KG	Mutton -- Small Pieces
0.01	KG	Garam Masala
0.02	KG	Red Chilli
0.1	KG	Cashews
0.3	KG	Onion -- Sliced & Fried
0.001	KG	Clove
0.01	KG	Cinnamon
0.01	KG	Cardamom
0.03	KG	Green Chillies
0.1	KG	Coriander Leaf – Chopped
0.1	KG	Mint Leaves – Chopped
0.03	KG	Ginger and Garlic Paste
0.15	KG	Yogurt – Beaten
0.02	KG	Lemon – Juice
0.0001	KG	Saffron                                                  1/4  g
0.2	KG	Ghee
0.15	KG	Egg – Boiled
0.01	KG	Salt
Method:-
Grind red chillies and cashew nuts to a fine paste
Marinate the mutton with ginger garlic paste and yogurt.
Heat ghee and fry red chilli masala.
Marinate the mutton, and add 1/4 of the fried onions, 1/2 of the garam masala and salt to taste. Fry till the ghee separates.
Add some water and cook.
In a separate handi, sauté whole garam masala. Then add the rice and fry it a little.
Now add green chillies and enough water for the rice to cook.
Cook the rice till it is done. Once the rice is fully cooked, remove and discard the whole masala from it.
Then mix chopped coriander, mint, garam masala and fried onions to the rice.
Line the heavy bottom handi with ghee.
Inter layer the rice with mutton, mint, coriander and lemon juice. Sprinkle the rice with saffron, milk and ghee.Cover and cook on dum.
Serve the biryani garnished with boiled egg quarters.

YAKHNI PULAO

Dish Name		YAKHNI PULAO
Qty	Unit	Description
0.5	KG	Mutton chops
1	KG	Yakhni cuts of mutton
1	KG	Basmati rice
0.03	LT	Garlic water
0.3	KG	Onions
0.25	KG	Ghee
0.03	KG	Garlic
0.02	KG	Brown cardamom
0.03	KG	Cloves
0.03	KG	Ginger
0.01	KG	Green cardamom
0.002	KG	Cinnamon
0.15	KG	Fresh curd
0.02	KG	Salt
0.01	KG	Chilli powder
0.001	KG	Pepper
0.3	KG	Whole wheat dough
0.01	LT	Kewra jal
Method
Wash the yakhni cuts( nalli, boti and puth)
Heat ghee, add garlic water and fry until the water evaporates. Add sliced onions and fry till golden brown. Remove the onions and keep aside. Now divide the ghee in three parts.
In 2/3 ghee add one stick of cinnamon, 3 brown cardamoms, yakhni cuts of meat, 5 cloves, some ginger-garlic paste and salt to taste.
Cover and cook for 10 minutes
Continue to turn over till the meat pieces are light brown in colour. Then add enough water so as to cover the meat by about 1-1/2 inches.
Pressure cook for about 45 minutes first on a hot flame and then on a low flame.  Remove from fire and allow to cool.
Strain the yakhni through a muslin cloth. Remove the meat pieces. These should be over cooked and therefore the flesh comes apart very easily.
Remove flesh and bone marrow . Mash and strain the marrow through a sieve into the yakhni to enrich it. Strain once again to make sure that there are no bone pieces in the yakhni.
In a degchi in 1/3rd of the ghee, add chops, 2 brown cardamoms, one inch stick of cinnamon,  and salt to taste. Sauté for 5 minutes and cover.
Take about 1 litre of Yakhni and add beaten curd, red chilli powder, kewra jal, pepper to taste and put on a heat and bring to a boil. Remove excess fat floating on the surface and check the seasoning.
In the remaining ghee pan fry the chops. Turn over the pieces to ensure even cooking.  Cook till done. Remove chops, and keep aside.
Parboil 1 kg of rice in water with 2 table spoons of fat that has been removed from the yakhni
add cloves and green cardamoms for flavor. Strain the rice through a strainer when 3/4th done.
When fully drained, arrange alternate layers of rice, chops and soft yakhni meat.
Cover fully with lid and seal with flour dough for ‘dum’ by placing slow fire beneath, and slow live coals on the lid. Remove from the fire after 30 minutes.
Open the lid just before serving. Serve hot.