If you are looking for mildly spicy and rich meal ideas or ones with a kick, we have got you covered! These recipes will not only add some serious flavor to your diet but also boost or rev up your metabolism besides fighting off inflammation! Eating spicy food is an energizing experience. So folks, switch things up this week with a few mouth-watering delights and add some kick to your meals. Take a break from your healthy salads and gift yourself a hot meal or entertain your summer guests with one of these lip-smacking recipes. While you decide to give it a go, may we add just the smell of these will get you hungry. Chef Ashish Rai, Head – Culinary, Barbeque Nation gives us two recipes to get us in the mood!
Mutton (Nihari Ghosth)- With Orange Zest
- Mutton Curry Cut pieces on bone 500 g
- Dry orange peel (grated) 10 gms Refined oil
- 30 ml Green cardamoms 4 pods
- Whole cinnamon 2 pieces
- Black cardamoms 2 nos
- Bay leaves 3 nos
- Turmeric powder 1 tsp
- Water as required
- Ginger-garlic paste 2 tsp
- Coriander powder 1 tsp
- Red chili powder 1 tsp
- Garlic – fried and ground 1 tsp
- Onions – fried and ground 1 tsp
- Yoghurt – beaten, 3 tsp
- Rose water 20 ml
- Garam masala 2 tsp
- Nutmeg powder 1 tsp
- Saffron 0.5 tsp
- Salt to taste
- I ttar essence 10 ml
- Wheat dough for dum
- Fresh coriander and ginger juliennes – to garnish
* Heat oil in a pan and add green cardamom, cinnamon, cloves, black cardamom and bay leaves.
* Add the meat and saute till lightly fried. Add salt and turmeric and mix well. Pour in the water, cover the pan and cook.
* When it starts boiling, add ginger – garlic paste, coriander powder, red chilli, garlic paste and onion paste.
* Mix well and add yoghurt, rose water, garam masala, nutmeg and cinnamon powder and saffron.
* Cover and cook for 2-3 minutes.
* Add the orange zest and cover the lid to incorporate the zesty orange flavour.
* Now transfer the meat in a heavy bottom pan and strain the gravy.
* Add a few drops of itar and cover the pan. Seal it with the wheat dough and cook on slow fire.
* Once done, garnish with fresh coriander and ginger juliennes and serve hot with Roomali rotis/breads or plain steamed rice.
Tanzanian Sabbath Fish
Preparation time 50 mins
Cooking time 20 mins
Serves 6 portion
* Tri color bell pepper, chopped 1/4 cup
* Basa fillets minced 500 gs
* Mayonnaise 2 tbsp
* Parsley Chopped 2 tbsp
* Paprika powder 1 tsp
* Green Chilli fine chopped (seedless) 1 tbsp
* Salt to taste
* Aromatic Seasoning 1 tsp
For the tomato Salsa
- Tomato Large 2 nos
- Tomatoes, chopped (seedless) 100 g
- Chopped Onion 1/4 cup
- Chopped Coriander 2 tbsp
- Salt to taste
- Crushed black pepper 1 tsp
- Tabasco Sauce 1 tbsp
- Tomato Ketchup 6 tbsp
Step 1 Wash the fish and drain the excess water and mince the fish in a mincer.
Step 2: in a medium mixing bowl place the minced fish, chopped bell peppers, parsley, paprika, green chilli, salt and aromatic seasoning and mix well set aside.
Step 3: Grill the large tomatoes on a hot charcoal grill for about 3 mins, remove from heat and peel the skin, deeded the tomato and fine chop it.
Step 4: In another medium mixing bowl place the chopped tomatoes, onion, coriander, salt, pepper, tabasco sauce, tomato ketchup and the grilled tomato mixture mix well set aside.
Step 5: Add mayonnaise to the fish mixture and scoop the fish mixture and form small patty about 40 gms and griddle fry on a hot nonstick pan. Drizzle little olive oil on the pan while frying the fish.
Step 6: Place the cooked fish on a serving plate and top with the prepared tomato salsa and serve hot.