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 | ||
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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. | ||
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