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Malbari Mutton Korma:
The highlight of delicious Malbari cuisine, this korma is a rich and creamy curry flavoured with choice spices.
Ingredients:
500g Mutton; 2 big, sliced -Onion; 1½ tsp. each, crushed – Ginger and Garlic; 2-3 slit – Green Chilly; 2 -Cardamom; 1 – medium piece Cinnamon; 2 – Cloves; ½ tbsp. – Poppy seeds; ½ tsp. – Fennel seed; ½ tsp. – Whole Black Pepper; ¼ tsp. – Turmeric powder; ½ tbsp. – Coriander powder; 1 tsp. – Vinegar; 1 cup – Coconut milk; 6-8 – Cashew nuts; Salt to taste; 1 tbsp. – Oil; Coriander leaves for garnish.
Method:
Soak the cashew nuts in warm water for 10-15 minutes. Grind them to a smooth paste and keep aside. Heat oil in a pan, add the whole spices to it and fry for 2 minutes. Add sliced onions and cook till brown. Add ginger, garlic and green chilly and cook this for 3-4 minutes, till the raw smell goes. Add turmeric and coriander powder, mix well and cook for 4-5 minutes. Now add poppy seeds and cook for another 5 minutes. Remove from gas and cool completely. Grind this into a smooth paste with ¼ cup water. In a pressure cooker, put the cleaned mutton pieces, salt, vinegar, ground paste and ¾ cup water, mix well. Pressure cook till mutton is done. When cooled, open the cooker, add cashew paste and mix well and cook for 4-5 minutes on sim. Now add the coconut milk and cook on low flame for 8-10 minutes. Garnish with coriander leaves and serve with steamed rice or parathas.
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Salted Caramel Panna Cotta:
Ingredients:
300 ml Heavy Cream; 100 ml Milk; 100 grams Sugar; 1 tsp. Vanilla extract; 2 tsp. Gelatin; 1 Pinch Sea Salt; Cookie Crumbs for garnishing.
Method:
Dissolve the gelatin in 100 ml of hot water and keep it aside. Take milk, cream and vanilla extract in a bowl and microwave it for 40 seconds. Stir it once and microwave again for another 40 seconds. Take sugar in a heavy bottomed saucepan and melt it on medium heat until it becomes dark amber in colour. Do not stir, just swirl the pan around occasionally. Carefully add the warm cream mixture into the caramel stirring continuously and keep it back on the fire. Add the dissolved gelatin and mix well. Add sea salt and mix. Strain the mixture into moulds and refrigerate overnight or for at least four hours. Sprinkle cookie crumbs and serve.
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Pomberry Mojito
Ingredients:
6 Fresh Strawberries; 1/2 Cup Fresh Mint leaves; 1/2 Cup Pomegranate Juice; 1 Full (Juiced) Lime; 60 ml White Rum; 1 tbsp. Honey; Sprite/ Lime Soda; Strawberry and mint for garnish.
Method:
Fill ice in two Collins Glasses. In the cocktail shaker, put mint leaves, strawberries, lime juice and muddle. Add Pomegranate juice, white rum and honey. Mix well. Pour the mixture equally in the two glasses. Pour the lime soda/sprite to the rim. Garnish with strawberries and mint leaf.
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