Category: Uncategorized

Biriyani Galore

Be it the heavy rich biriyani in Arsalan or the seemingly light biriyani in Aminia or the just-perfect biriyani in Rahmania – EVERYONE loves a bit of biriyani.

When I joined college, I was literally in heaven. Park Circus is an area oozing out with old and new food places – an abode for food lovers (the fact that the food capital of the city, Park Street is a brief 7-minute-walk away simply adds a few feathers to its shiny blue cap).

Arsalan has been a favourite food joint to visit during the many lunch breaks for the past two years. There’s literally 2 Arsalans, 1 Shiraaz, 1 Kohinoor, 1 Zeeshan and other cheap beef biriyani places – all brooding near my college.

How you expect anyone to be in shape, I wonder.

Biryani, Biriyani, Biriani, Beryani, Beriani or Buriyani – however it is you may pronounce, you are bound to love it – it’s aroma, it’s flavor, it’s exquisite blend of the right amount of spices and the special place it takes you when you have your first spoonful…

Ah!

I’m getting hungry by merely thinking about it. So not fair.

Anyway, here are two recipes if you fancied cooking your Biriyani instead of a take-away.

Mutton Biriyani

Time: 3 hour 30 minutes

Serves: 6

Ingredients:

For the rice – 1 star anise, 500 gm basmati rice (washed & drained), 2 bay leaves, 2 black cardamom, 2 tsp black cumin seeds, 6 black peppercorn, 6 green cardamom, 2 cinnamon sticks, 6 cloves, 1 tsp fennel, 1/4th jaiphal, 1 javitri, 3 tsp salt
For mutton marination – 1 kg mutton (cut in 2 inches pieces, preferably front leg part and avoid shoulder cut), 1 Tbsp garam masala, 1 Tbsp garlic paste, 1 Tbsp ginger paste, 3 Tbsp raw papaya paste, 4 Tbsp hung curd, Juice of 1 lemon, 1 Tbsp red chilli powder, 1 tsp salt
Other ingredients – 4 onions (thinly sliced), 2 tomatoes (chopped), 1/4 th cup milk (warm), Ghee, Saffron strands, Oil, Rose water, Kewra essence, 4 green chillies

Direction:

Marinating the mutton – To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, salt, lemon juice, garam masala. Allow the mutton to marinate for 3 hours.

Making fried onions or Barista –Slice 2 onions very thinly. Separate the slices. In a pan or kadai add oil and fry the onion slices till nicely brown. Take care not to burn them. Fry in small batches. Do not put all the slices at a time, that will lead to lumpy messy onions. Make sure all the onion slices frying are dipped in oil, if needed add more oil. Keep stirring continuously but gently for an even brown color. Take the fried onions out with a slotted spoon or ladle. Keep them on a paper-towel lined plate. This crispy brown fried onion slices are called Barista.

Cooking the mutton – Heat ghee in a thick-bottomed pan. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add ginger paste and garlic paste and mix well. Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked. Add tomatoes, salt, garam masala powder and fresh coriander leaves. Cook for 15 minutes on medium heat, stirring occasionally. The ghee would be separated from the spices and there should not be any watery gravy to the meat.

Preparing the rice – Use only good quality long grain Basmati rice. Soak the rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water. In a small piece of cloth take cardamom, cinnamon, cloves, javitri, jaiphal, black peppercorn, shahi jeera, star anise and tie a knot to make a bag (potli). Bring 750 ml water to boil, add rice, bay leaf, salt and potli, cover and cook till rice is done 1/3rd. Drain the water & remove the whole masala potli.

Preparing the saffron-milk – Take 1/4th cup warm milk in a cup and dissolve saffron strands in the milk. Cover and wait for 20 minutes. Add rose water and kewra essence in the milk. Mix well and cover. Keep aside.

Layering the biryani – Take a large heavy bottom pan with tight fitting lid. Add 2tbsp ghee to the pan. Melt the ghee on low heat. Turn and rotate the pan carefully so the ghee can coat the bottom and sides of the pan. Switch off the heat. Add a layer of cooked rice, then cooked meat pieces, sprinkle saffron water, add fried onion slices and ghee. Again add a layer of rice, then meat…go on like this till you are done. Top and bottom layer will be of rice. Cover with chopped pudina and coriander, fried onion and slit green chillies and juice of half a lemon. Put the lid on. Seal the pan with flour dough or aluminium foil, then put the lid. Keep the heat to lowest. And cook the Biryani in this ‘Dum’ process for 40 minutes. Make sure your pan is heavy-bottomed or the rice will burn. Or you can place a flat tawa then keep the pan on that tawa. After 40 minutes switch off the heat and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve with raita and salad.

Fish Dum Biriyani

Time: 1 hour 45 minutes

Serves: 4

Ingredients: 1 kg fish fillets-cut into 1.5 ” cubes, 2 Tbsp oil, 1 cup onions-grated, 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1 Tbsp coriander powder, 1 tsp chilli powder, 1 tsp turmeric powder, 1.5 tsp salt, 1 cup hung yogurt, 1 cup coriander leaves-chopped, Green chillies to taste-finely chopped, 1 tsp biryani masala, 1/3 cup browned onions

For the Rice – 2 cup rice-cleaned and washed, 2 tsp oil, 4 cloves, 4 peppercorns, 1 cinnamon-broken, 4 green cardamoms, 1 tsp salt, 3 cups hot water, Saffron or color mixed in 1 cup warm milk

Direction: Heat oil and add cumin seeds. When they splutter, add onions and ginger-garlic pastes. Stir fry till fat separates. Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates. Mix in the fish and cook over high heat till opaque. Mix in the browned onions, coriander, green chillies and biryani masala. To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt. Mix well and cook till rice is tender but still holds its shape. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture. Keep in an oven or over low heat, over a tawa for about 15 minutes. Mix to break up the layers and serve.

Image and Recipe Courtesy – cooks.ndtv.com

June 9, 2014
Exploring the heart of the Country: Part 2

Mandu, Malwa Region (MP): It is beautiful fortified city of the 6^th century that has now turned into ruins of the past. Nevertheless, it still has the charm of the bygone era. With many different monuments to see around, Mandu makes for the perfect day trip. When visiting, do visit ‘The Darwazas’- the wall of the fort that surrounds Mandu has 12 gates, through which the road to Mandu leads. ‘Jahaz Mahal’- is a ship palace situated between two artificial lakes. An admired marvel, it gets its name ‘Jahaz Mahal’, because it seems as though it is floating in water.

Orchha, Tikamgarh District:A former princely state founded in the 16^th century, Orchha has one of the most spectacular fort in India called the Jehangir Mahal. Orccha is lined along the Betwa River. The fort has the influence of Bundela art and the views that the fort offers are stunning. Everywhere you look, you would find small shrines that tell an enriching history of their own.

Pachmari Satpuras: A beautiful hill station, that is very rich is flora and fauna, Pachmari is situated in a valley of the Satpura range. Pachmari is a very popular tourist destination. The name Pachmari means ‘the five caves’, it is believed that the caves found here, were built by the Pandavas, when they went into a fourteen years long exile. There are numerous cottages and hotels in Pachmari to reside in, giving you ample amount of time to visit all the beautiful sights that this hill station has to offer.

Ramghats at Chitrakoot:Situated in the town of Chitrakoot, the Ramghats overlook the Mandakni River. When you visit the ramghats, you will feel a sense of calmness watching saints sitting in saffron and meditating. In the evening, aarti is done by the river where everyone gathers and offer their prayers. It is believed that this was the river where the three mythological characters of Ramayana, Lord Ram, Sita and Lakshman bathed.

Shivpuri, Shivpuri District (MP):An ancient and a scared town, Shivpuri got its named after Lord Shiva. Shivpuri, might be a small town, but in the past emperors have walked on the very same hunting grounds and dense forests that Shivpuri still has. Graceful remnants of the past that have stood test of time are the tourist attractions of Shivpuri nowadays. Another known fact about Shivpuri is that it is called the Shimla of Madhya Pradesh, because of its winter and geographical similarities.

Tawa Reservoir- Madhai:This is a reservoir that forms the western boundary of the two important biodiversity of Madhya Pradesh i.e. are Satpura National Park and Bori Wildlife Sanctuary. It has become a major tourist attraction during the monsoon season, which has prompted the tourism department to allow a cruise for the visitors to visit the dam and the reservoir.

Ujjain:An ancient city and a religious center, Ujjain is situated on the eastern bank of the Kshipra River. It is one the four cities in India that hosts the Khumbh Mela, that attract millions of Hindu pilgrims from around the country. Another important religious center in the city is the Mahakaleshwar Jyotirlinga, which is one of the twelve Jyotirlinga shrines dedicated to Lord Shiva. Ujjain was also the home to Kalidas, who is very important figure in the literary world till date.

Vidisha, near Bhopal, (MP):Vidisha is a city that is dotted with important monuments and temples of the past making it history rich. A little north of the town is the ruins of an ancient city called Besnagar. Near Besnagar, are the Udayagiri Caves which have inscriptions and sculptures that date to the Gupta empire.

Wildlife- Kanha, Pach, Pana: The wildlife in Madhya Pradesh is very varied and rich. You will find Tigers, Barking Deer, Panther, Black Buck, Lion and many exotic animals in this state, all thanks to the well maintained national parks that Madhya Pradesh has maintained. Some of these national parks that are a must visit, are, Kanha National Park, Bandhavgarh National Park, Pana National Park and Pench National Park.

Xtreme Vacations:Xtreme Vacations does the wildlife safari in Madhya Pradesh like no other. They organize tours to all the important national parks of the State, such as Pench National Park, Kanha National Park, Bhandhavgarh and Panna National Park. Xtreme, makes you stay in each of the national parks and takes you out on jeep safaris, to observe the exotic animals such as tigers, black buck, barking deer etc in their natural habitat. Xtreme Vacations definitely provides an unforgettable experience.

Yashwat Sagar:Indore Zoo, Indore (MP): The Indore zoo located in the largest city of Madhya Pradesh is also known as Kamla Nehru Prani Sangrahalay. The zoo is one of the oldest zoological parks of Indore and houses some of the most exotic animals in the country, such as the white tigers, Himalayan bear and the white peacock. It is one of the major tourist attractions in the city.
This is one of the brilliant most manners in which exploring the heart of the nation seems feasible and completely possible and realistic. Everyone must not ignore the state to relish the most of the country as a citizen.

June 9, 2014
Exploring the heart of the Country: Part 1

Amarkantak: A natural heritage in a unique sense, this is the town where the three important rivers, Narmada, Sone and Johila emerge from, helping the dense flora and fauna Amarkantak is blessed with. The town has a charming history mentioned in the ancient Indian texts. It is believed that whoever dies in Amarkantak is assured to have a place in heaven. You may not live there, but you can definitely make a visit to this scenic, often unexplored tourist destination in Madhya Pradesh!

Bhopal:India’s 16^th largest city, is also known as the ‘city of lakes’ and it should be of no surprise to you that greenery flourishes here. The forts and various monuments of national importance give away to the fact that it is situated on an 11^th century site. Bhopal’s ‘paan culture’ is still very much alive and kicking. So, when you do visit this city, you have to treat yourself to many different varieties of Paan that Bhopal’s streets have to offer. These are traditions passed down generations!

Chanderi, Ashoknagar District (MP):A town that is very historically diverse and that churns out stunning silk weaves that are hard to match up to, signifies how much of the ancient skills and history has been preserved to date. Chanderi may not speak vocally, but visually it shows how much it has seen and experienced. It was an important trade route centuries ago and has been ruled by ambitious rulers that have been instrumental in shaping the city to what it is.

Eran, Sagar District (MP):Eran is a hamlet that is surrounded by the river Bina on three sides. It is a historical place which is spotted with pillars and monuments from the time when it was believed to hold a very important position. After many high profile excavations, coins that tell a tale of the bygone era have been found. The quintessential history buff would thoroughly enjoy spending time amongst the ancient ruins of Eran.

Fossil Park-Dindori.This is a 65 million year old heritage park that has fossils of plants that grew in abundance at a time when man possibly did not walk on earth. The fossil park has a lot to show you. Imprints of plants such as woody plants, leaves, flowers and seeds can be found here. This is truly a unique destination in India that deserves a visit and would definitely remain etched in your memory for a long time!

Gwalior:A historical and a major Indian city in Madhya Pradesh, it is rich in heritage, it also sports one of the most magnificent forts built in India, the Gwalior Fort. It was built by the Tomar dynasty and has Chinese influence in its architecture. The Chinese architecture signifies the time when India and China had strong ties and an important trade route. When in Gwalior, the Gwalior fort is a must visit and the views of the entire city are beautiful!

Halali, Raisen District (MP):Halali means ‘the river of slaughter’, this name was pinned onto this tributary of Betwa river, when the forces of Mohammed Khan killed the Rajput force, on the bank of the river, in turn changing the color of the river to red due to all the bloodshed. Present day, this reservoir houses important species of fish, such as catla, mrigal, rohu etc.

Indore: The largest city in Madhya Pradesh, Indore has all the needed attractions to charm you. A city which has seen development at different stages of its life, from the Mughal to the British Raj to the present day, has many architectural masterpieces with various influences to see and enjoy. Indore, also has been making progress in terms of public transport. Metro Taxi Service in this city has been hailed to be the best in the country. When visiting, do make a trip to Atal Bihari Vajpayee Regional Park and the Indore Zoo.

Jabalpur:It is one of the major cities of Madhya Pradesh and is also known as the cultural capital of the state. This city has been ruled by 4 dynasties in the past and later on went on to be ruled by the British Raj as well. Mahatma Gandhi’s longest and most important stay has been at Jabalpur. The BehdaGhat, i.e. the Marble Rocks are a must visit tourist attraction. You could hitch a boat ride and see huge marble formations on both sides, while snaking through the river.

Khajuraho, Chhatarpur District (MP):A town that is world renowned for its medieval Hindu and Jain temples which depict erotic sculptures, has become one of the most famous tourist destination in India. These temples were built using sandstones and no mortar and are masterpieces that have to be witnessed to be believed. They all speak of a talent that has long gone but is successfully preserved in form of these majestic temples.

Lakshmana Temple, Khajuraho:A part of the Khajuraho temples, this temple is located in the western complex of Khajuraho. The Lakshmana temple is dedicated to Lord Vishnu and was built by Yashovarman, a Chandela ruler. The structure of the temple has a high platform and the architecture has all the elements of the Hindu architecture. This temple is a gem amongst many of the other temples of Khajuraho.

June 9, 2014
Jungle camping

Delawadi Jungle Camp: Madhya Pradesh ahs a lot in store for the viewers and the travelers even though it might not sound very interesting in the very beginning for reasons unknown or known as well. It is for reasons umpteen and reasons which have been tried and tested over the years and hence proved that it is called the heart and the heartthrob of the nation. Traveling gives another kind of rush in itself. It’s a craze in another world. It opens your mind, be it finding yourself or losing yourself. Be it in dislocating your mental bounds or finding new bones in yourself which you never thought you would have or ever had, it clears the cumbersomeness and the confusion of one’s personal self apart from curing them from various kinds of stresses and problems because it opens a new perspective for retrospection, introspecting and contemplating. It gives each and every one an edge over others where they sleep with peace and care for nothing but only themselves. Their world revolves various extremes but it keeps changing. They do miss home but do not want to get back there. Jungling is another crazy passion one must try in their lifetime at least once in their lifetime apart from so many else things which might include bunjee jumping, mountaineering, cliff diving, riding an animal, bull fighting, paragliding, fish sailing, rafting, monkey crawling. This is a crazy experience which is full of experience and craze which helped I the creation of a number of excellent stories which you remember all your lifetime and also build them into anecdotes to dictate to your kids and grand kids. There is a lifetime you get for traveling but sometimes it is all about making every moment count in the most unique and special to make it into the divine most experience you can cherish and relish. Camping is an outdoor recreational activity. The participants (known as campers) leave areas which are more urban than their home region, or civilization and enjoy nature while spending one or various nights outdoors, usually at a camp site. Camping may involve the use of a tent and caravan and motor kind of home and a primitive structure, sporting camp and no shelter at all. Camping as a recreational activity became popular in the early 20th century. Campers frequent national or state parks, other public-ally owned areas and privately owned campgrounds. Camping is a key part of many youth organizations around the world, such as scouting It is used to teach self-reliance and teamwork. Camping describes a range of activities. Surveyors campers set off with little more than their boots, whereas recreational travelers arrive equipped with their own electricity, heat, and patio furniture. Camping is often enjoyed in conjunction with activities, such as: canoeing , climbing, fishing, hill walking, swimming and mountaineering and whitewater. Camping may also be combined with hiking either as backpacking or as a series of day hikes from a central location. The fun of doing this particular exercise does not really stick to a particular kind of people of age or sex or anything else for that matter. The point is that anyone and everybody must do this as a part of their bucket list in their lifetime. Because one day it all comes down to nothing and we all bring back the sand in us, so camping and doing something crazy like this makes us realize that we all have lived enough and makes us relive the fact that we are all strong enough to endure all the pangs of sorrow and mirth that life ever challenges us to give and throw at us. Camping is also used as an inexpensive form of accommodation for people attending large open air events such as sporting meetings and music festivals. Organizers often provide a field and other basic amenities. In the peaceful surroundings of the jungle with the ever faint sounds of animals and insects, Delawadi Jungle camp is truly a breath of fresh air from the humdrum of the city life. This camp boasts of lush greenery and unpolluted air which would do wonders for you! It is situated in the Ratnapani Wildlife Sanctuary, which is 60 km away from Bhopal and 265 km from Indore. When visiting the camp, you could follow the nature trails and treat yourself to a nice walk among-st beautiful flora and fauna. There are a few tourist places nearby which you could visit, such as the Ginnorgarh fort, which is a historical fort that stands on a hill and is 4 km away from Delawadi. You also have Bhimbetka, which is a world heritage site and is 40 km away from Delawadi. This is the site of the second oldest cave paintings in the world rendering a whole new experience to your trip. This is surely one of the best experiences anyone would want to be having. It would take a silly person to not go for a wild trip like this in their lifetime. Also, to taste life at its fullest it is quite important to keep feeling alive at every point of time in the immortality of life.

June 9, 2014
Rainy Day Nibbles!

“Rain, rain, go away! Come again another day. “ ~

It’s raining outside and you can hear the raindrops going pitter patter against the window glass. You strain your ears to hear the splashing of the rain against the sidewalk. It is at that exact moment you realize that the Monsoon season has truly arrived.

With the advent of the rains, you can hardly go out to eat as you are bound to get thoroughly drenched in the process. So what to do to satisfy your inconsolable tummy which seems to have a mind of its own? Or in case some unexpected guests drop in at your home? Not to worry! Here is a list of two yummilicious food items along with their recipes that you can make on your own and that too while sitting in the comfort of your home sweet home. We know that it is pleasure personified to gorge on some tasty snacks along with a hot cup of tea or coffee in your hand on a rainy day. So, there you go. Read on as we help you accomplish that goal!

(1) ALOO CHAAT:
This is a tasty snack loved by one and all. Diced potatoes (Aloo) are cooked in oil and deep-fried until they are crisp and golden-brown. Then they are garnished with all your favourite things and ready for you to nibble on! But hey! Wait a moment now. Do we spot drooling?
Hint: Use toothpicks instead of usual spoons or forks to get that perfect ambiance of your favourite street food stall.

Ingredients:

3 Peeled Medium-sized Aloo (potatoes)
1/2 tsp Red Chilli Powder
1 tsp Roasted Cumin Powder
1 tsp Chaat Masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
Optional garnish – Chopped onion, Tomato julienne, fresh Pomegranate seeds and oil for frying.

Preparation:

•Dice Aloo (potatoes) into fairly large 3/4 to 1 inch cubes.
•Heat the oil in a wok and deep fry the potatoes till golden brown and cooked through. Drain on paper.
•In a bowl, place the fried potatoes and toss with red Chilli powder, Cumin powder and Chaat Masala.
•Add mint chutney and/or tamarind chutney according to taste and toss to coat evenly.
•Serve sizzling hot with toothpicks in individual bowls garnished with coriander leaves.
•You can also additionally garnish the Aloo Chaat with chopped Onions, Tomato julienne or fresh Pomegranate seeds.

Preparation Time: 20-25 minutes

Serves 2/3

(2) VEGETABLE SAMOSA:
This is a special North-Indian snack which is extremely easy to make and delicious to eat as well. A fried crispy covering with the stuffing of your choice inside leaves you craving for yet more. It is roughly triangular in shape usually but the size can vary from place to place.
Hint: Potato acts as the binding agent here. So, be sure to be liberal with that while stuffing!

Ingredients For Cover:

3-4 cup all purpose flour (Maida)
Water to Knead dough
2 tbsp oil
Little salt
1/4th tsp Ajwain seeds (optional)

Ingredients For Stuffing:

3-4 Potatoes (boiled, peeled and mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2 tsp Ginger (crushed)
1 tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2 tsp Garam Masala powder
Salt to taste
Red chili powder to taste
1/2 tsp Dry Mango powder( Amchur) (optional)

Preparation:

For Cover:

•Mix all the ingredients together in a big bowl except for the water.
•Then, start adding a little water at a time.
•Pat and knead well for several times until a soft pliable dough is made.
•Cover it with a moist Muslin cloth and keep aside for 15 minutes so that the dough becomes firm.
For Stuffing:
•In a bowl, add mashed potatoes and all the dry masala (salt, chili powder, mango powder, Garam masala) and green chilies and ginger. Mix well.
•Add the green peas, cashews and raisins into the mixture.
•Add coriander and keep aside for a while.

To Proceed:

•Take small rolls of dough and roll it into a 4″-5″ diameter circle.
•Cut it into two parts like a semi-circle.
•Now, take one semi circle and fold it like a cone. Use a little water while doing so.
•Place a spoon of filling inside the cone and seal the third side firmly using a drop of water.
•Heat oil in a deep vessel and deep fry till golden brown (medium flame).
•Serve the steaming hot samosas with tamarind chutney.

Preparation Time: 40-45 minutes

Serves 2

So, what are you waiting for? Come on. Go into the kitchen and get started! Cook these easy to make and irresistible snacks and satisfy those hunger pangs. These lip-smacking items serve to be an instant hit among all your guests as well. We assure you that you won’t be disappointed as these snacks will only add to your happiness on what would have been an otherwise dull and dreary rainy day.

Happy nibbling!

June 7, 2014
Fun facts about honey – the wonders it can do!

The negative impacts of redefined sugar have been too many to count but this does not imply that anything that is ‘sweet’ is harmful. There are numerous natural alternatives of redefined sugar which can be obtained from fruits, vegetables and the cute little honeybee! These do not have any sort of poor effect on one’s health and rather provide nourishing nutrients to the body.

Honey has been in use since more than four thousand years. Produced from the nectar of the flowers by the bees, this golden elixir has served the mankind since ancient days. In the olden Egyptian times, it was used to heal the wounds. Honey boasts of a superpower, it can be kept for an indefinitely long period of time without it getting spoiled. The Romans and the Greeks used to honey to treat eye and skin related problems.

Following are some wonders that honey does for our health:

1. Gives the immune system a boost

Raw and organic honey is full of nutrients, vitamins, minerals and enzymes. These components of honey help your body fight away the harmful bacteria.
When you are suffering from cold, or have a cough or a sore throat, how often have you heard your mother say, “Take a tea spoon of honey, you’ll be good!” I have heard it a lot of times and trust me, it totally works. Honey is useful in clearing out your throat.
Regularly having honey mixed in warm water boosts up the immune system.

2. Decreases the risk of a heart-disease

Honey in combination with cinnamon revitalizes the veins and arteries of the heart. It also reduces the cholesterol level by 10%. This combo of honey and cinnamon is a boon for the heart patients as it reduces the risk of a heart attack, when taken on a regular basis.

3. Ups the energy levels

Honey provides the right amount of calories and energy to keep your body going. It gives an instant energy boost to the body. Athletes constantly have sports drinks for increasing their energy levels. They might provide instant energy but obviously have negative effects on the body in the long run. It has been proven that adding honey to the drinking water and consuming it during important events is as good as any energy drink you find in the market. How often do you find yourself suddenly craving for something sweet? Next time when you are in such a dilemma to choose between coffee and chocolate, instead go for the natural dose of sweetness, honey.

4. Treats indigestion

Are you the type of person to suffer from indigestion frequently? Well, honey is the best medicine for you. It is helpful in preventing acid reflux. It has certain antiseptic properties which help in relieving acidity in the stomach. It also neutralizes gases.
If you have had too much to eat, drink up a warm glass of water with added lemon juice and honey.

5. Helps you lose weight

The first thing to do when you wake up in the morning should surely be drinking a combo of warm water, lemon juice and honey in an empty stomach. It is a proven technique which helps in weight loss. It is the best possible detox solution. It cleanses the liver and removes fat and toxins from the body. The same combination can be consumed just before sleeping as well.

6. Clears up the skin

Looking for a new skincare product? Why don’t you try out some organic honey? It has anti-microbial and anti-fungal properties which moisturize the skin. Apply a dab of honey on your pimples and blemishes and leave it overnight. Wake up with a glowing and radiating skin! It prevents wrinkles and dryness. It gives your skin the kind of natural glow that no skin care brand can provide.

7. Reduces dandruff and scalp related problems

Honey can be diluted in warm water and applied to the problem areas and left on for three hours. It can later be rinsed with warm water. This relieves the constant itching in the scalp reduces scaling as well. It also helps in reducing hair loss to a great extent. I don’t need a new shampoo saying, ‘100% guarantee of no dandruff’ because I have the remedy at home!

8. Metabolizes alcohol

Have you had a little too many to drink? Vodka and whiskey all around you? It has been medically proven that an oral intake of honey would reduce alcohol blood levels, increase the body’s ability to metabolize alcohol, and thus would limit intoxication. Raise your hands for honey shots now!

9. Helps treat wounds and burns

Since ancient Greek, Egyptian and Roman times, honey has been effectively and extensively used in the treatment of wounds and burns. Thousands of years later, honey is still being used for the same. Many studies have been carried out that conform these abilities of honey. Application of honey makes the wound sterile. It can either be directly applied on to the wound or burn or can be applied in the form of a dressing which should be changed on a regular basis.

Honey helps in treating seasonal infections. It boosts up the memory. And to add to its endless uses, possesses an extremely enchanting taste! Its soft and lustrous texture plays inside your mouth. Remember its uses, apply them in your day-to-day life and notice the difference.

June 7, 2014
Burger Urges!!

What is it about that meaty (or veggie) patty topped with mayo, ketchup, lettuce and sandwiched between the oh-so-tasty buns that makes our tongues water? Is it the ambrosias aroma of the spice mix or the spectacular way the Burger sits in front of us neatly packed in its various layers? Or the inexplicable sensation the moment we take our first bite – the burst of flavour that hits us, the heavenly infusion of the crackle and the mayo, the melting of the chicken in our mouth…? Which one is it?

There is no one answer.

There is no answer.

One needs not a reason to love. One simply does.

All of us love our KFC Zinger Burger or McDonald Maharaja Mac. So, why not try making our own Burger at home?

Let’s start with a Burger for the vegetarian souls and then we will gradually move on to the meatier ones.

Veggie Burger with Mushrooms

Time: 25 minutes

Serves: 4

Ingredients: 1 15-ounce can kidney beans (drained and rinsed), 1 small red onion (shredded and squeezed dry), 1/3 cup chopped walnuts, 1 small carrot (finely diced), 1 cup plain or whole-wheat breadcrumbs, 2 scallions (white and green parts, finely chopped), 2 tbsp chopped fresh parsley, 2 tsp soy sauce, Kosher salt, freshly ground pepper, 3 tbsp extra-virgin olive oil, 3 cups assorted mushrooms (sliced), 4 English muffins (split and toasted), mayonnaise and/or mustard (for garnish), baby spinach (for garnish)

Method: Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.

Falafel Burger

Time: 16 minutes

Serves: 4

Ingredients: 400g can chickpeas (rinsed and drained), garlic cloves (chopped), handful of flat-leaf parsley or curly parsley, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chilli powder, 2 tbsp plain flour, 2 tbsp sunflower oil, toasted pitta bread, 200g tub tomato salsa (to serve), green salad (to serve), 1 small red onion (roughly chopped)

Method: Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth and then shape into four patties with your hands.Heat the oil in a non-stick frying pan, add the burgers and then quickly fry for 3 minutes on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Tuna Sweetcorn Burger

Time: 15 minutes

Serves: 4

Ingredients: 85g white bread (torn into pieces), 198g can sweetcorn (drained), 2 x 185g cans tuna in water (drained well), 25g grated cheddar, 3 spring onions (finely chopped), 1 egg (beaten), 2 tbsp vegetable oil, wholegrain bread rolls (to serve), lettuce (to serve), salsa (to serve)

Method: Whizz the bread in a food processor to crumbs, tip into a bowl, then whizz half the sweetcorn until finely chopped. Add the chopped corn, remaining whole corn, tuna, cheese, spring onions and some seasoning into the bowl with the bread and mix well. Add the egg, bit by bit (you may not need it all), until the mixture is sticky enough to be shaped into four even-size burgers.Heat the oil in a non-stick pan, then cook the burgers for 5 minutes on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.

Beef Burger

Time: 25 minutes

Serves: 4

Ingredients: 1 small onion, 500g good-quality beef mince, 1 egg, 1 tbsp vegetable oil, 4 burger buns, All or any of the following to serve – sliced tomato, beetroot, horseradish sauce, mayonnaise, ketchup, handful iceberg lettuce, rocket, watercress

Method: Peel the onion, slice in half through the root and trim off the top. Place cut-side down on a chopping board. With your knife parallel to the board, cut 3 slices through the onion, keeping the root intact. With the knife point at root end, cut down through the onion from top to bottom, 4 times. Holding the root end, finely slice to give you small diced pieces. Tip the beef into a bowl with the onion and egg, then mix.Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 minutes.Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 minutes after lighting). Lightly brush 1 side of each burger with oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 minutes until the meat is lightly charred. Don’t move them around or they may stick. Oil the other side and then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices. Cook for 5 minutes more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside. Slice each bun in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

BBQ Chicken Burger

Time: 25 minutes

Serves: 4

Ingredients: 4 chicken breasts (skinless, boneless), 4 rashers bacon (optional), 4 large burger buns (sliced in half), lettuce (to serve), tomato (to serve), red onion (to serve)

For the sauce and marinade: 4 tbsp tomato ketchup, 4 tbsp brown sauce, splash of chilli sauce (optional), 2 tsp clear honey, 2 garlic cloves (crushed)

Method: Make the sauce and marinade by mixing everything together in a large bowl and then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand and then toss in the bowlful of marinade to coat. Chill for as little, or as long, as you have time to.Barbecue the chicken for about 10 minutes until completely cooked through, turning so it doesn’t burn but is nicely charred and sticky. Cook the bacon at the same time until crisp, if using, and toast the buns. Assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.

Recipe and Image Courtesy – bbcgoodfood.com, foodnetwork.com

May 29, 2014
Plan your Summer Cooking

Summer is here and so is the sickening heat. So, you need to start planning your summer cooking. I promise this will prove to be a boon later. You need a smart menu to get your way through. Jot down family meals which are simple, less time consuming, healthy and definitely not fussy.

Remember to drink loads of water throughout the day. This will help you get rehydrated and keep headaches at bay. The fitter you are the better. Since in summer it is quite hot most of the time, when you are shopping, shop at one go so you won’t have to keep going back. Always make a list before shopping. Be guided by your head, not your stomach. Learn to keep a well-stocked store cupboard and replace things as you use them. Store food in fridge and freezer – this way, you can make several meals in case of an emergency.

My Summer Collection –

Cheesy Scrambled Egg Croissants (Quick and simple yet incredibly mouth – watering)

[Good source of Calcium; Suitable for vegetarians; Not suitable for freezing]

Time: 7 minutes

Serves: 4

Ingredients: 8 large eggs, 100g grated cheddar, a splash of milk, chives, 4 large croissants, salt, pepper

Method: in a bowl whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch snipped chives, then split open 4 croissants and put the scrambled eggs inside.

Spicy Crab Courgette Flowers (Courgette flowers are generally in season in summer. This is a must-have dish)

[Gluten free; Not suitable for freezing]

Time: 20 minutes

Serves: 5 (makes 10 flowers)

Ingredients: 100g fresh white crab meat, 1 red chilli (finely chopped), 1 tsp white wine vinegar, 1 tsp freshly chopped flat-leaf parsley, 10 baby courgettes with flowers, 1 tbsp olive oil

Method: Mix together the crabmeat, chilli, white wine vinegar, parsley and some seasoning. Carefully fill the courgette flowers with this mixture. Twist the top of each flower to make sure that no filling comes out when cooking. Don’t overfill them. Once you have stuffed all the flowers, heat the oil in a frying pan over medium heat and add the courgettes. Cook on all sides for about 6-7 minutes. Serve immediately.

Bang Bang Chicken with Sichuan Salad (A hit among friends and family)

[Good source of Folate; Not suitable for freezing]

Time: 1 hour 5 minutes

Serves: 4

Ingredients:

For the salad – 1 tsp Sichuan peppercorns, 1 large cucumber (peeled, deseeded and cut into matchsticks), 1 bunch spring onion (shredded), 1 tbsp sesame oil, juice ½ lime, handful chopped coriander

For the chicken – 1 kg pack chicken drumsticks or thighs, 1 tbsp olive oil, 1 tsp Chinese five-spice

For the sauce – 140 kg chunky peanut butter, 100ml low-sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp granulated sugar, 2 red chillies (deseeded and finely chopped)

Method: Toast the peppercorns in a small frying pan until they begin to darken. Remove and cool, then crush with a large pinch of salt using a pestle and mortar. Mix in a bowl with the cucumber. Set Aside. Put the chicken in a bowl and rub in the oil and five- spice, leaving to marinate for an hour or use straight away. Cook on the barbeque, turning regularly, for about 35 to 40 minutes until the juices run clear. Whisk together all the ingredients for the sauce until smooth, adding water if needed. Drain the cucumber and mix through the carrots, spring onions, sesame oil, lime juice and coriander. Serve everything on a big platter.

Spinach with Raisins and Pine Nuts (easy to make and very healthy. You can use other nuts as well.)

[Suitable for vegetarians; Low fat; Gluten free; Not suitable for freezing]

Time: 15 minutes

Serves: 6

Ingredients: 2 tbsp olive oil, 2 rounded tbsp pine nuts, 2 rounded tbsp raisins, 500g baby spinach leaves, 2 tsp balsamic vinegar

Method: heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.

Tomato Tart (A Mediterranean-inspired elegant summer tomato tart. Dig in!)

[Suitable for vegetarians; not suitable for freezing]

Time: 1 hour 20 minutes

Serves: 4

Ingredients: 3 whole garlic bulbs, 2 tbsp olive oil, 375g block all-butter puff pastry, 1 ½ tbsp honey Dijon mustard, 325g cherry tomatoes (halved), 1 egg (beaten), 150g pack soft goat’s cheese, handful basil leaves

Method: Heat oven to 180C . Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 minutes or until soft, then leave to cool (this can be done the day before). Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into 14cm- diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1 cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork and then chill. Increase oven to 200C. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin inside down, and season well. Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25 – 30 minutes until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Bean It Up!

Green Beans are popular among vegetarians as well as non vegetarians because of their high nutritional value. Beans are classified into Bush beans, Pole beans, Shell beans, Mottled beans, White beans, Yellow wax beans, Red or Kidney beans, Black beans and Pink beans.

Fresh green beans are a rich source of dietary fiber, vitamins (especially Vitamin A, Vitamin B6, Vitamin B1, Vitamin C, Vitamin K and Folates) and minerals (Calcium, Magnesium, Manganese Phosphorus, Zinc, Iron and Potassium). Moreover, they are low in calories and contain no saturated fats.

How to prepare beans before cooking?

Wash raw beans in cold water. Just before using, remove the strings and trim the ends.

Green beans can be used in grilled-salads, curries, soups, stews, stir fry (with rice) and be steamed with other vegetables. It tastes brilliant when mixed with butter, meat, seafood, nuts, mushrooms, leafy vegetables, cheese, etc. With anything and everything, it is good to go!

So, Bean It Up!

Bean Enchiladas

Time: 30 minutes

Serves: 4

Ingredients: 1 tsp olive oil, 2 onions (chopped), 280g carrots (grated), 2 – 3 tsp chilli powder, 2 x 400g cans chopped tomatoes, 2 x 400g cans pulses in water (drained), 6 small whole meal tortillas, 200g low-fat yogurt, 50g extra-mature cheddar cheese (finely grated)

Method: Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 minutes until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 minutes, stirring occasionally, until thickened. Remove from the heat and season well.Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board; fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few minutes until the top is golden and bubbling. Serve with a green salad.

Broad Bean Bruschetta

Time: 40 minutes

Serves: 4

Ingredients: 300g podded broad beans, 4 tbsp olive oil (plus extra for drizzing, juice 1 lemon, handful mint leaves, 4 slices rustic white bread, 1 garlic clove (peeled but left whole), 140g pecorino cheese (shaved with a peeler)

Method: Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again and then peel from their skins.Use a masher to roughly crush the beans with the olive oil and lemon juice and then stir through the mint. Season with salt and pepper to taste.Heat a griddle pan; toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the pecorino and drizzle with more olive oil to serve.

Spanish Bean Stew

Time: 30 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 200g chorizo sausage (thickly sliced), 1 onion (chopped), 400g chicken thigh fillets (cubed), 1 tomato (roughly chopped), 410g can cannellini beans (drained), 1 large potato (cut into small cubes), 500ml hot chicken stock, 4 tbsp chopped parsley

Method: Heat the oil in a large pan. Cook the chorizo, onion and chicken over a high heat for 5 minutes. Add the tomato and cook for a further 2-3 minutes until pulpy.Stir in the beans, potato and stock. Bring to the boil, then cover and gently simmer for 20 minutes until the potato is soft and the chicken cooked through. Stir through the parsley and serve. You can cool and freeze the stew for up to 2 months. To serve, defrost and heat through thoroughly.

Fettuccine with Beans and Pancetta

Time: 15 minutes

Serves: 4

Ingredients: 100g pack smoked pancetta rashers, 350g fettuccine, 400g runner beans (trimmed and thickly sliced on the diagonal), 6 tbsp crème fraÎche, 15g pack chives (snipped), finely grates parmesan (optional)

Method: Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.When the water is boiling, add salt and the pasta to the pan and boil for 6 minutes. Tip in the beans, quickly return to the boil and cook for about 4 minutes more until both the pasta and beans are just tender.Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning and then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, a simple tomato salad and some crusty bread (optional).

Butter Bean

Time: 20 minutes

Serves: 4

Ingredients: 1 tbsp olive oil, 4 garlic cloves (crushed), 400g tin chopped tomatoes, 2 tsp sugar, 2 x 400g tins butter beans (rinsed and drained), small bunch basil (chopped)

Method: Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 minutes, then stir in the basil and serve.

Recipe and Image Courtesy – bbcgoodfood.com

May 29, 2014
Mary Had a Little Lamb

The first time I had lamb was last year during Durga Puja (October-ish ) at Food Station, College Street, Kolkata. It was ‘Roasted Lamb cooked in Oyster Sauce‘ as far as I remember and it was heavenly. I would have licked my plate clean if only I were at home and not in a restaurant. From then on, I have had lamb a number of times, either at home or in a fancy restaurant, each time craving for more.

Lamb is delicious but it is quite expensive. So, if you are cooking at home, opt for the cheaper cuts (for example – neck fillet, boneless loin or shoulder).

“New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs.”

-Yotam Ottolenghi

3 lovely lamb recipes for you to try out :

Dukkah Lamb Cutlets with Eggplant Dip and Salad

Ingredients – 1 ½ tbsp coriander seeds (toasted), 1 ½ tbsp cumin seeds (toasted), 1 ½ tbsp pine nuts (toasted), 1 ½ tbsp Brazil nuts (toasted), 2 tbsp pistachio nuts (toasted), 1 tbsp olive oil (plus extra to drizzle), 400g lamb rack (cut into double cutlets), 1 tbsp honey, 1 eggplant, 1 tbsp tahini, 1 ½ garlic clove (crushed), ½ lemon (juiced), 1 pomegranate (seeded), 12 cherry tomatoes (quartered), 2 tbsp thinly sliced mint, 2 tbsp thinly sliced coriander, salt (to taste)

Method – Preheat oven to 180C.To make dukkah, pound spices in a mortar and pestle until finely ground, then add nuts and coarsely grind. Heat oil in a frying pan over high heat. Sear lamb for 1-2 minutes until browned. Remove lamb from heat, rub with honey and then coat with dukkah (reserving 1 tablespoon for garnish). Place lamb in a roasting pan and cook in oven for 15 minutes until cooked to medium. Set aside to rest. Meanwhile, char eggplant on a gas stove-top. Peel and place in a blender with tahini, garlic, lemon juice and salt to taste, processing until smooth. To make salad, combine pomegranate seeds (reserving 1 tablespoon for garnish), tomatoes, mint, and coriander in a bowl, drizzle with olive oil and toss to combine. Season with salt. Serve cutlets with dip and salad on the side. Sprinkle with reserved dukkah and pomegranate seeds.

Lamb, Walnut and Pineapple Braise

Ingredients – 2tbsp plain flour, 1.2kg lamb forequarter (trimmed, cut into 3 cm cubes), 60ml olive oil, 3 garlic cloves (finely chopped), 1 cm knob garlic (finely grated), 2 tsp curry powder, 140 g tomato paste, 80ml soy sauce, 2 tbsp red wine vinegar, 2 tbsp brown sugar, 500ml pineapple juice, 75g walnuts (toasted), salt and pepper (to taste), buttered egg noodles or steamed brown rice (to serve)

Method – Preheat oven to 180C. Place flour into a large zip-lock bag. Add lamb and shake in bag to coat in flour. Heat 2 tbsp oil in a large heavy-based frying pan over high heat. Cook lamb for about 5 minutes until brown. Transfer lamb to a bowl and set aside. Meanwhile, combine remaining 1 tbsp oil with garlic in a bowl. Place a heavy-based saucepan over medium heat. Cook garlic mixture for 30 seconds until fragrant, then add curry powder, tomato paste, soy sauce, vinegar and brown sugar, and stir to combine. Stir in pineapple juice. Bring to the boil and then add meat to pan. Cover the surface with a cartouche made out of baking paper, then cover with a lid, and place in a oven for about 2 hours until meat is tender. Stir in walnuts and season to taste. Serve with braised buttered egg noodles or steamed brown rice.

Roasted Leg of Lamb with Garlic, rosemary and Anchovy

Ingredients – 1. 5kg lamb leg, 50 ml grape seed oil, 400 g skim milk, 6 garlic cloves (halved), 12 anchovy fillets in olive oil (drained, halved lengthwise), 4 rosemary sprigs, splash white wine, ½ tsp Dijon mustard, 500 g chicken stock, salt (to taste), Roast potatoes (to serve)

Method – Preheat oven to 90 C. Heat oil in a flame proof roasting pan over high heat until smoking. Season lamb with salt, then sear until completely golden brown. Place a roasting rack underneath the lamb set inside the pan. Meanwhile, bring 100g milk to simmer in a saucepan over medium heat. Add garlic and allow to simmer for 1 minute. Drain through a fine sieve, retaining the garlic and discarding the milk. Repeat process 3 times using the remaining milk. Cut blanched garlic into slivers. Using a sharp knife, cut small slits in the surface of the lamb at regular intervals. If necessary, use a small spoon to enlarge holes. Fill holes with an anchovy slice, a garlic sliver and a few rosemary leaves. Place lamb in oven for 1.5 -2 hours or until internal temperature reaches 57C. Remove lamb from oven, wrap in foil, and set aside to rest for at least 30 minutes. Meanwhile, place roasting pan over medium heat. Add a splash of white wine to deglaze, whisk in mustard and stock, then reduce to a saucy consistency. Pour into a warm jug. To serve, remove foil, and place lamb on a chopping board. Cut meat from the top, downwards, until the knife meets bone, to desired thickness, all the way along the top of the leg. Run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on the other side. Arrange lamb on a platter and serve with roast potatoes and sauce.

Recipe and Image Courtesy – tenplay.com.au/channel-ten/masterchef/recipes

May 29, 2014