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RECIPE FOR BOUILLABAISSE

STEP 1: Heat oil in a large saucepan. Fry 25% of your seafood marinara along with fennel seeds, onion, celery, garlic, leeks & carrots.  Add 2 glass of water & cook until vegetables soften. Mash & drain all the pulp and preserve the stock.STEP 2: Combine saffron and 1/2 cup fish stock in a small bowl and set aside for 10 minutes.STEP 3: Heat oil, garlic paste and few seconds later 2 peeled tomato & 2 teaspoon tomato paste to pan, add the rest of the seafood and cook, stirring for 1 minute. Add the saffron mixture, bay leaves, thyme, orange peel and the stock to the pan and simmer for 30 minutes. STEP 4: Cook until seafood is just cooked stairing for 3 minutes or until the shells open. STEP 5: Divide Bouillabaisse among bowls. Top with clams and mussels and scatter with reserved fennel fronds. Serve with bread toasted 

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RECIPE FOR GULAB JAMUN

STEP1:In a large bowl take ¾ cup milk powder, ½ cup plain flour & ½ tsp baking powder. Add 2 tbsp ghee and mix well making the flour moist. Once done, add small quantity of milk as required & combine well to make a soft dough.  Rest for 10 minutes. STEP2:Meanwhile, prepare the sugar syrup by taking 2 cup sugar, 2 cup water, 2 cardamom and ¼ tsp saffron.  Mix well and boil for 5 minutes or until the sugar syrup turns sticky. do not attain any string consistency.  Turn off the flame and add 1 tsp lemon juice and 1 tsp rose water. Lemon juice is added to prevent sugar syrup from crystallizing.  Cover and keep the sugar syrup aside. STEP3:After 10 minutes of resting the dough, start to prepare small ball sized Jamuns.  Make sure there are no cracks in the Jamun. If there are cracks then there are high chances for Jamuns to break while frying. STEP4:Deep fry in medium hot oil or ghee. Frying in ghee gives good flavour to jamuns.  Stir continuously and fry on low flame.  Fry until the Jamuns turn golden brown. STEP5:Drain off and transfer the Jamun into a hot sugar syrup.  Cover and rest for 2 hours or until Jamuns absorb the sugar syrup and doubles in size. STEP6:Finally, enjoy Gulab Jamun with ice cream or as it is.

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RECIPE FOR JALEBI

STEP1: Mix together all-purpose flour, cornflour and baking soda in a bowl. Now, add ghee and food colour in the above mixture. To make a thick batter add hung curd and water. Mix well until it is thick but has a slightly flowing consistency. Keep it aside for 8-10 hours to ferment. STEP2: To make the sugar syrup, heat water in a pan over medium flame. Add sugar and mix until fully dissolved. Simmer the syrup until it attains one string consistency. Add saffron, cardamom powder and rose essence. Stir well. STEP3: Deep fry the Jalebis in heat oil in a pan over medium flame for deep frying. Fill the jalebi batter in a muslin cloth and pierce a small hole in the cloth. Squeeze the muslin cloth to make concentric circles. Move from inside to outside to make perfect circles. Fry till jalebis are crisp and golden. STEP4: Soak the Jalebis in sugar syrup and 2-3 minutes and serve warm 

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RECIPE FOR KULFI

DAY 1: STEP1: Add 1 cup heavy cream and saffron. Heat over low-medium heat, until it comes to a gentle boil. Remove from heat and cool to room temperature. Transfer cream into a covered container and refrigerate until completely cold.

DAY 2: STEP2: Into a large bowl, combine saffron soaked heavy cream and remaining 1 cup heavy cream. Beat with handheld electric beater (on high speed) until thick and softly whipp (when soft peaks begin to form) for about 1 1/2 minutes. Into the whipped saffron cream, add sweetened condensed milk, cardamom powder and 3 tablespoons chopped pistachios. Whip again for about 30 seconds, until mixed completely. STEP 3: Transfer mixture into popsicle molds or paper cups. Sprinkle remaining chopped pistachios on top, insert popsicle sticks and place in freezer overnight. 

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RECIPE FOR PAELLA

STEP1: Combine 4 cups fish stock, 1 cup cold water and saffron in a medium saucepan over medium heat.  Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.  STEP2: Heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic.  Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan. STEP3: Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.  STEP4: Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.

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RECIPE FOR ARANCINI

STEP1: Bring 3 cups of chicken broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Spread on a parchment-lined baking sheet and let cool completely.  Combine the pine nuts, mozzarella, saffron, fontina and parsley in a bowl set aside.  STEP2: Beat the eggs in a large bowl, then stir in the cooled rice, parmesan and 2/3 cup breadcrumbs. Shape the mixture into sixteen 1 1/2-inch balls.  STEP3: Put the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, insert 2 teaspoons of the mozzarella mixture, then pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate, at least 1 hour or overnight. (If refrigerating overnight, roll in more breadcrumbs before frying.)  STEP4: Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls, turning, until golden brown on all sides, about 4 minutes. Remove with a slotted spoon and drain on paper towels & season with salt.

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RECIPE FOR TANDOORI CHICKEN

STEP1: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken. STEP2: In a small bowl, mix 1 teaspoon coriander powder, 1/4 teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon red chilli powder, ¼ teaspoon chat masala, ½ cup yogurt, 1 lime juice & 1 tablespoon oil & smear this in between the slits over the entire chicken making sure each chicken is fully coated. Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.  STEP3: Preheat oven and baking sheet: Preheat your oven to 400 F degrees. Line a baking sheet with aluminum foil and over it, place a grill rack. Place the chicken over the grill rack.STEP4: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over all sides. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes. Garnish with lemon slices, parsley and serve.

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RECIPE FOR PERSIAN SAFFRON RICE

STEP1: Wash 2 cups long grain basmati rice nicely. and drain the water.  STEP2: Heat butter in a pan. Once the butter is hot, add the rice and saute it for a minute. STEP3: Add 4 cups vegetable broth, saffron and salt to taste.  Cover the pan and cook the rice on low heat for 15-20 minutes until the liquid is absorbed and the rice is cooked.  STEP3: Remove the pan from heat and let it rest for 5 minutes.  Fluff the rice gently with a fork.  Garnish with caramelised onions.  Serve with any gravy.

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RECIPE FOR BIRYANI

STEP1: Heat 3 table spoon oil in a pan and add 3-4 medium sized onions. On a medium flame, shallow fry the onions for 10 minutes till they are golden brown, then add your lamb/chicken and mix well.  Then add 2 tablespoon of ginger and 2 tablespoon of garlic paste, 1 teaspoon red chilli powder, 1 teaspoon of garam masala & salt to taste.  Fry well for 5 minutes in medium heat.  Then add 1 cup of yogurt and 2 sliced tomatoes and mix well.  Add a small bunch of coriander leaves, mint leaves and juice of 1 lime.  Cook for another 15 minutes in medium heat occasionally stirring and ensuring the bottom doesn’t get burns. STEP2: When you are ready to make the biryani, soak saffron strands in hot milk and rub them slightly with the back of a spoon. Set this aside.  STEP3: Bring water to a roaring boil and add salt, whole spices and basmati rice. Cook for exactly 5 minutes until rice is 70% done and drain the water completely, leaving the whole spices in the rice. The rice can be checked by pressing a grain of rice between two fingers - the rice should still be raw in the middle. STEP4: Take a thick bottom pot.  Layer about 25% of the meat gravy and on top of that layer about 25% of the rice.  Repeat the process again until you have finished all the gravy and the rice with the rice being the top layer.  Sprinkle some more mint and coriander, and in the end drizzle saffron milk and 1 tablespoon ghee all over the rice. Cover and cook on a low flame for 20-30 minutes - this will help steam the rice, cook it until you see steam coming out for all sides for atleast 3-5 minutes. Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top. Serve hot.

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RECIPE FOR MANDI

STEP1: Wash 2 cups of basmati rice thoroughly. Add 1 teaspoon turmeric powder to the washed rice and soak in water for 1 hour. Turmeric is added to give a golden color to the rice grain.  STEP2: For the mandi spice mix: In a pan dry roast 2 tablespoon cumin seeds and 1 tablespoon coriander seeds, cool and transfer it to a dry grinder. Then add 6 cardamom pieces, 3 pieces cinnamon sticks of 1 inch each, 8 cloves,1 tablespoon black peppercorns, and 3 bay leaves. Grind to a smooth powder. Remove in a bowl and add1 teaspoon turmeric powder. Mix well and set aside. STEP3: For the mandi chicken: Marinate chicken pieces with salt, lemon juice, saffron, 2 tablespoons of mandi spice mix, and olive oil for 30 minutes. Heat oil in a non-stick saucepan and fry the chicken pieces on high heat for 5 minutes until all juices are sealed. Reduce the flame, add 1 cup hot water, place the lid and cook until chicken is fully done.  STEP4: To cook mandi rice: Discard the turmeric water gently from the rice. Heat oil in a large saucepan and add 1 small piece of cinnamon stick, cardamom, cloves, and bay leaves. Then add 1 medium onion sliced and fry till soft. Add dry lemon, 2 large non-spicy green chilies, 2 pieces of chicken with bones (to give chicken flavor to the rice), 2 tablespoon mandi spice mix, and 1 teaspoon salt, Stir well for 3 minutes on high heat and then add 4 ¼ cups of water and any water remaining from mandi chicken. Place the lid and cook until chicken is fully done. Remove chicken pieces and add soaked rice to the saucepan. Add saffron & stir gently, cover, and cook until the rice is well cooked and all water has dried. You can place slices of tomato on top while cooking rice and later remove and use it for garnish.  STEP5: Once the rice is cooked, place mandi chicken on the rice in the same saucepan. Place a small bowl with hot burning charcoal. Pour 1 teaspoon ghee over the coal and place the lid tightly. Fumigate the mandi rice and chicken for 15 to 20 minutes.  STEP6: Place the mandi rice on a large serving dish, garnish with fried onion, fried green chilies, fried raisins, and fried pine seeds. Place chicken pieces on the rice and serve hot.

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RECIPE FOR TAHDIG

STEP1:  Place 4 cups water in a saucepan over medium-high heat; bring to a boil. Add rice & cook for 10 minutes. Drain. Rinse with cold water & then drain it.  STEP2: Combine ½ cup yogurt, salt and saffron in a medium bowl. Add rice to yogurt mixture, stirring well.  STEP3: Melt butter in a medium nonstick sauté pan over medium heat. Add oil, swirl to coat. Add rice mixture to pan, lightly packing rice down. Wrap a clean, dry dish towel around lid of pan, tying it at the handle. Place prepared lid on pan. Cook rice, covered, over medium heat 20 minutes (do not stir or uncover). Reduce temperature to medium-low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.  STEP4: Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up. Cut into 6 wedges, and serve immediately.

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RECIPE FOR LAMB KABSA

STEP1: Wash a leg of lamb thoroughly and place in a pot. Cover with water and add cinnamon stick, cloves, cardamom pods, and 1 onion. Simmer 1-2 hours or until the meat is tender, skimming as necessary. When meat is tender, remove the meat, and strain and reserve the stock.  STEP2: In a separate pan, heat 1/4 cup of the oil. Rub meat with lime juice, a teaspoon of ground cardamom and mixed spices and brown it all in oil. Set aside.  STEP3: To the remaining oil, add the drained rice and stock amount required to cook rice & salt. Bring to a boil, reduce heat, and simmer till all the liquid is absorbed. Pour saffron water over rice and top with meat. Cover well and warm on lowest heat for 15 minutes. STEP 4: For the garnish, brown onions in a pan in 3 tablespoons of oil and stir continuously. Add cashews and sultanas. Dish rice onto a shallow dish, serve the meat on top and garnish with the browned onions, cashews and sultanas.

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RECIPE FOR BBQ

STEP1: Make the marinade: Use your fingers to crumble the saffron into a large mixing bowl. Add the water and let stand for 5 minutes. Add the lemon juice, yogurt, oil, parsley, ginger & garlic paste, salt, pepper, red chilli powder and turmeric, if using, and stir until the salt is dissolved.  STEP2: Add your meats (Beef/Lamb/Chicken/ Seafood) and mix it well with the prepared marination. Leave it in the fridge to marinate, covered, for at least 4 hours or as long as 8.  STEP3: When ready to cook, brush and oil the grill grate. Place the meats on the hot grate. Continue grilling for 6 to 8 minutes more,  you may need to turn the meats several times to keep them from burning. It’s likely the melting fat from the skin will cause flare-ups; move the meats away from the flames to keep them from burning. The last 2 minutes or so, start basting the meats with the saffron-herb butter. STEP4: Transfer the meats to plates or a platter and garnish with the parsley sprigs. Serve with lemon wedges and sliced red onion.

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RECIPE FOR RISOTTO

STEP1: Add the 6 cups of chicken or vegetable stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.  STEP2: Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.  Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.  STEP3: Add 1 & ½ cup rice along with saffron and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.  STEP4: Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed. Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock. STEP5: Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.Top with parsley, parmesan, salt, and pepper.

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RECIPE FOR ROAST CHICKEN

STEP1: Preheat the oven to 450 F. Spread the onion slices in the bottom of a roasting pan. Place the warm water in a small bowl. Rub the saffron threads between your fingers to crush them and add to the water. Set aside.  STEP2: Place the olive oil in a small bowl or liquid measuring cup. Juice the lemons and clementines, and add the juices to the oil. Set aside the lemon rinds, and discard the clementine rinds.  STEP3: Remove any giblets and the neck from the chicken, and pluck any pin feathers. Rinse inside and out with cold water, and pat dry. Place the chicken breast up on top of the onions.  STEP4: Stuff the cavity with the lemon rinds.  Drizzle the chicken with a little olive oil and massage it over the skin with clean hands. Sprinkle the chicken evenly with a pinch of kosher or sea salt, the cinnamon, and the cumin, thyme & rosemary all over the skin.  STEP5: Add the saffron water to the oil and citrus juice mixture. Whisk to emulsify, and pour evenly over the chicken. STEP6: Roast the chicken in the preheated oven for 10 minutes. Then lower the temperature to 425 F. Continue roasting, basting occasionally, until cooked through, about 50 minutes to 1 hour and 20 minutes, depending on the size of the chicken. When done, the juices will run clear, the leg will wiggle freely, and a meat thermometer inserted into the thickest part of the thigh will register 160 F/71 C.  Remove the chicken from the oven, and allow it to rest for 10 minutes before carving.

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RECIPE FOR SAFFRON MILK

STEP1: Soak about 35 almonds in hot water for 20 minutes. After 20 minutes, discard the water and then remove the skin from each almond. Transfer blanched almonds with 100 ml milk to a blender. Blend to a smooth paste. Set it aside.  STEP2: Head 900 ml milk in a pan and put in on medium-high heat.  As the milk warms up, take out 1 tablespoon of the warm milk from the pan into a small bowl and add crushed saffron strands to it. Set aside.  STEP3: Once the milk in the pan comes to a boil, add the prepared almond paste to it. Stir to combine.  Lower the heat to low medium and let the milk simmer for 15 to 20 minutes. Stir often so that milk doesn’t get stuck to the bottom of the pan. The raw smell of almonds should disappear completely.  STEP4: Add in the saffron milk that you had set aside. Then add 4-6 tablespoon sugar and stir until it’s dissolved.  STEP5: Finally add in the crushed cardamom seeds. You may also add rose water (if using) at this point. Mix everything together and turn off the heat.  Serve Saffron milk hot or cold.