Eid Mubarak
Tasneem Shahani started her culinary adventure as a home cook. In February 2015, she joined hands with Abbas Nalwala, a leading Bohra Muslim caterer, from Mumbai to start Tasneem's Kings Kitchen in Jhamsikhel, Lalitpur. Tasneem's Kings Kitchen serves 100 per cent Halal,
authentic Bohra Muslim food cooked traditionally in dum pukht style.
Sheer Kurma
Ingredients
Fine vermicelli — 1 cup
Full-cream milk — 1 litre
Sugar — 1/2 cup
Almonds — 1/2 cup
Raisins — 1/2 cup
Pistachios shelled — 1/2 cup
Cardamom powder — 1 tsp
Ghee — 3 tbsp
Condensed milk — 1/2 litre
Yellow food colouring (optional) — 2 drops
Method
Roast the vermicelli in ghee till ghee leaves the sides. Add milk and sugar. Bring it to a boil. Added food colouring is optional. Garnish it with dry fruits and serve hot.
Mutton biryani
Ingredients
Mutton — 1 kg (chopped into small pieces)
Red onions — 3 (medium size)
Yogurt — 1 cup, well beaten
Green chillies — as per your requirement
Ginger — 100 gram, Garlic- 1 whole big
Tomatoes — 3 big
Mint leaves — A handful
Basmati rice — 2.5 cups
Oil — 6 tbsp,
Turmeric powder — 1/2 tbsp
Garam masala —1 tbsp
Cinnamon stick — 2
Cloves — 6, Cardamom — 6
Bay leaves — 3 to 4
Black peppercorns — 1 tbsp
Crushed black peppercorn — 1/2 tbsp
Salt to taste
Method
Mix totogether 1.5 tbsp of ginger and garlic paste each, 1/2 cup curd, salt, yellow powder, 1/2 cup of coriander and mint leaves and green chillies. Marinate the mutton in the mixture. Heat oil in a vessel; add cumin seeds, chopped onions and sautè till brown. Add 1/2 tbsp of ginger and garlic paste and fry until golden brown. Add garam masala powder and 1/2
a cup of mint and coriander leaves and fry well.
Add the marinated mutton to the mixture and stir well. Cover and cook on low heat till the mutton is tender. Meanwhile, place water, bay leaves, cardamom, cinnamon sticks and cloves in a vessel and bring it to boil. Add rice, and another 1/2 a cup of mint and coriander leaves and salt to taste. Cook until half done and strain the rice. Add two tbsp of ghee/oil to the rice. Mix two spoons of water and red/yellow colour additive and pour this in the centre of the rice. Cover and keep on low heat for 15 minutes. Wait for 15 minutes and serve hot with Dahi Kachumber or Raita.
Chicken in Jangbari sauce
Ingredients
Chicken — 1 whole
Ginger garlic paste — 1 teaspoon
Cashew paste cream — 3 to 4 cup
Tomato puree — 2 tbsp
Cabbage — For decorative purpose
(as per your need)
Cucumber— For decorative purpose
(as per your need)
Carrots- For decorative purpose
(as per your need)
Chilli powder and salt to taste
Method
Take whole chicken and clean it properly. Marinate it with salt, ginger garlic paste, chilli powder and roast it on the charcoal. For the sauce mix cashew paste cream and tomato puree with lots of spices and pour it on the chicken. Garnish the plate with finely cut cabbage, slices of cucumber, carrots and serve hot.
Jarda(Sweetened Rice)
Ingredients
Basmati rice — 1 cup
Water — 1 cup
Butter — 2 tbsp
Sugar — 3/4 cup
Coconut powder — 1 tbsp
Dry fruits —1/2 cup
Cardamom — 2 pods
Method
Cook rice and add sugar when hot. Add kesar water for the yellow tinge
and food colour for red. Garnish with dry fruits and serve hot.