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Creamy
Cucumber Soup
Delicately flavoured cucumber soup, suitable for a
dinner party (Serves 4-6, hot)
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Preparation
2-3 medium cucumbers
4-5 spring onions (or 3 shallots) copped finely
1½ oz butter 1 oz flour
1¾ pints chicken stock or white stock (or water and
cubes)
1/8 teaspoon or large pinch mace, a pinch of sugar
1 tablespoon chopped parsley
1 tablespoon chopped dill a little green colouring
(if necessary),
2 egg yolks
¼ pint double cream
Garnish 1 tablespoon chopped dill, fried bread
croutons
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- Peel and quarter the cucumbers, remove and discard
seeds. Cut into small dice. Reserve 4-5 tablespoons
of cucumber dice to use as garnish: sprinkle these
with salt, and let stand for 20 minutes before washing
and draining. Melt the butter and cook the onions
(or shallots) very gently for 5 minutes to soften
without browning. Add the larger amount of cucumber
dice and cook gently for 2-3 minutes, stirring frequently.
- Sprinkle in flour, blend smoothly before adding
stock. Bring to a boil, stirring constantly. Add
herbs and seasonings, then simmer gently for 15
minutes or until vegetables are tender.
- Put soup into electric blender and blend until
smooth, or put through moulie. Return to pot and
reheat. Add a little green colouring and adjust
seasoning to taste.
- Make liaison: mix the egg yolks and cream well,
add a few spoonfuls of hot soup, and mix well before
straining into soup, whisking constantly. Heat soup
gently, but do not boil, as this causes the egg
yolk to curdle.
- Just before serving add the raw, drained cucumber
dice, and sprinkle each soup cup with a little chopped
dill. Serve with fried bread croutons.
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Mutton
Rogan Josh
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Ingredients :
Lamb Pieces
Dry Ginger Powder
Cinnamon
Cloves.
BlackPapercorn
Black Cardamom
.Curd (Yoghurt)
Coriander Powder
Aniseed Powder
Asafetida
Kashmiri Red Chili Powder Spoon
Ghee / Oil
Salt |
800 gms
1 Table Spoon
2 Nos.
6-8 Nos
5-8Nos.
4 Nos
1 Cup
1 Table Spoon
2 Tea Spoon
a Pinch
1 Table
4 Table Spoon
As per taste
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Method
- Clean, wash and cut lamb into medium sized pieces.
- Heat oil in a thick-bottomed pan.
- Add asafetida, cinnamon, cloves, black peppercorns
and cardamom. Sauté for half a minute.
- Add lamb pieces and cook on a medium flame, stirring
constantly till lamb pieces get a nice reddish brown
colour. This may take 12-15 minutes.
- Sprinkle a little water and repeat cooking of
lamb for 12-15 minutes on a slow flame.
- Make sure to stir constantly and scrape all the
sediments from the bottom of the pan.
- Add red chili powder, coriander powder, aniseed
powder, dry ginger powder and salt.
- Add beaten yogurt and 2 cups of water. Cook covered
till lamb is tender.
Traditional Kashmiri Rogan Josh has thin gravy and
has a thick layer of fat/oil on top. This dish is
enjoyed best with steaming hot boiled rice.
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