Posts

Showing posts from 2016

Biryani with a Persian twist

Image
Biryani with a Persian twistAnyone who likes Indian cuisine is familiar with the Biryani. Few know that the word Biryani is derived from the Farsi word "Birian". Some believe that the dish could therefore have originated somewhere in erstwhile Persia.
Today's attempt was to make a biryani with a persian twist, right from the choice of meat to the spices. So, I used mutton and only persian dry spice powder.
Contributed by Rajan Manickavasagam.
Published 11. December 2016

IngredientsSalt (to taste)Crushed black pepper Persian dry spices1 cup natural/greek yoghurt2 cups of basmati rice500 gm of mutton chops 2 tablespoons of olive oil2 tablespoons of clarified butter (ghee)1 large onion chopped into juliennes10-12 cashew nutsAssorted whole spices - mace, cinnamon sticks, cardamom and star anise InstructionsMarinate the mutton in salt, pepper, persian dry spices and olive oil for 10 minutes.Heat a wok and add the clarified butter.Once the butter is melted, saute the onions. A…

Single Malt infused Burger

Image
Single Malt infused BurgerI have been fascinated with the various barbecue sauces from America. There's a wide variety of them ranging from the Kansas City, Louisiana, Tennessee and Texas. Largely, they use similar ingredients with some regional variations. 
I thought of making a variation of the Tennessee sauce by using Single Malt instead of an American bourbon.
Contributed by Rajan Manickavasagam.
Published 02. January 2016
IngredientsSalt (to taste)Crushed black pepper 2 tablespoon Tabasco sauce200 ml Tomato puree1 tablespoon of Worcestershire sauce (or to taste)2 chicken breasts 2 tablespoons of olive oil1 tablespoon of Apple Cider vinegar1 tablespoon of Soy sauce2 tablespoons of Glenfiddich 12 year single malt 1 finely chopped onion2 burger buns InstructionsHeat the oil in a wok.Saute the onions. Add the salt and pepper. Add the various sauces as you continue to saute the onion.After a few minutes, add the tomato puree.Finally, add the Glenfiddich to the sauce. If you want, …