One can embark on a journey to taste the various delicacies at the Imperial, as weekend is the time when one wants to enjoy good food and relax in the ambience. But when it is a little hard to move out of the house, one can make the following recipies given by Prem K Pogakula, Executive Sous Chef, The Imperial and have a good time.
Burra kebab- baby shank of lamb slowly cooked in tandoor
Mutton shank – 500 gms, cut into small bite-sized pieces
For marinade #1
Ginger Garlic Paste – 1 tsp
Raw Papaya – 1/2 tbl sp, chopped
Mustard Oil – 2 tbl sp
Cumin Powder – 1/4 tsp
Nutmeg Powder - a small pinch
Cardamom Powder - a small pinch
Turmeric Powder – a pinch
Salt – 1/4 tsp
Black Pepper Powder–1/2 tsp
Asafoetida Powder – a small pinch
Hung Curd – 1 cup
paneer – 1/4 cup, crumbled
Malt Vinegar – 1 tbl sp
Besan Flour – 2 tbl sp
Mustard Oil – 2 tbl sp
Kashmiri Red Chilli Powder – 3/4 tsp
Cinnamon Powder – 1/8 tsp
Cardamom Powder – 1/4 tsp
Turmeric Powder – 1/8 tsp
Red Food Colour – 1/8 tsp
Black Salt – a pinch
Garam Masala Powder – 1/8 tsp
Fenugreek Leaves – 1/2 tblsp
Chaat Masala – 1/4 tsp
1. Heat oil in a pan and roast the besan for 3 minutes on low flame.
2. Remove and keep aside.
3. Prick the mutton pieces with a fork.
4. Combine and mix the marinade #1 ingredients in a bowl.
5. Add the mutton pieces and mix well.
6. Keep aside for 8 hours.
7. Meanwhile, mix the paneer and yogurt thoroughly till smooth.
8. Take mutton out from the first marinade and pat dry on clean cloth and add all the ingredients of marinade #2, combine till smooth.
9. Now add the marinated mutton pieces and mix well.
10. Keep aside to marinate for another 8 hours.
11. Place the marinated mutton pieces on steel skewers
11. Baste with any remaining marinade and cook for 12 to 18 minutes in a tandoor at medium heat.
Tomato, basil and parmesan gnocchi with sage butter
750gms potatoes (about 1 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour
Sage Butter Sauce:
2 tablespoons butter
2 tablespoons olive oil
1/2 cup sliced shallots
1 tablespoon chopped fresh sage
100ml grated Parmesan cheese
- Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour.
- Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 3 equal portions.
- In one part mix parmesan cheese. In the second part mix tomato paste. In the third part min basil paste.
- Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 2 portions of dough.
- Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender for about 5 minutes. Using slotted spoon, transfer gnocchi to a large baking pan.
For sage butter sauce:
- Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown for about 2 minutes then add sage. Season to taste with salt and pepper.
- Add gnocchi to sauce in skillet and cook until heated through for about 1 minute.
- Check for seasoning and finish with grated Parmesan cheese.