Sugar and spice

Ramadan is a time for prayer and introspection. It is also a time when people get together with family and friends over a meal. Every week during Ramadan, tabloid! will bring you recipes as well as culinary tips from well-known chefs in the UAE to make your suhour and iftar meals healthy and interesting.

Variety

Today we feature recipes provided by chef Daan Singh from The Spice Club. This contemporary Indian restaurant, located in the Le Meridien Fairway Hotel in Garhoud, is well known for its wide variety of vegetarian and non-vegetarian kebabs, marinated with Indian spices and served straight from the tandoor or clay oven. Besides an extensive a la carte menu, the restaurant offers a unique buffet-at-your-table concept that includes a lavish spread comprising an assortment of kebabs, freshly made Indian breads, curries, biryanis, chutneys, salads, dal and desserts at a fixed price with unlimited replenishment.

Healthy

"Kebabs are healthy because they are grilled. They are perfect for an iftar menu because they do not require too much time and effort in preparation. The marination can be done well in advance and they can be served hot as delicious starters. And our jugalbandi biryani combines the flavours of chicken and mutton to provide an interesting new twist to a popular iftar dish," says chef Singh.

Murgh Tikka Hara Dhaniya

Ingredients:
1 kg boneless chicken thighs
50g ginger garlic paste
25g green chilli paste
50ml vinegar
250g hung curd
150ml fresh cream
50ml lemon juice
100g fresh coriander paste
I raw egg
Indian spices

Method:
Marinate the chicken in ginger garlic paste, green chilli paste and salt to taste and vinegar. Leave for 4 hours.
Take a large bowl and put hung curd, cream, lemon juice, coriander paste, egg and Indian spices (coriander powder, cumin powder, cardamom powder, garam masala, salt)
Mix well.
Put the marinated chicken in this mixture and leave for 2 hours.
Cook in tandoor for 15 minutes.
Check if well cooked.
Serve with mint chutney.

Chef's tip

Instead of a tandoor, the kebabs can be cooked on a barbeque. But ensure that they are properly basted with oil throughout the cooking.

The kebabs can also be cooked in an oven. Preheat the oven to 220 degrees C for 20 minutes and cook for 20 minutes.

Babri Seekh Kebab

Ingredients:
1kg boneless mince
250g mutton fat
25g green chillies
25g ginger
25g coriander
25g mint leaves
Indian spices (red chillies, coriander powder, cumin powder, cardamom powder, cinnamon powder, garam masala and salt)
2 grated boiled eggs

Method:
Mix all the ingredients, except the boiled eggs, and put in the meat mincer.
Roll a portion of the mixture on the skewer and coat with the grated boiled eggs.
Cook in the tandoor for 15 minutes.
Remove and cut into 4 inches long pieces.
Serve with mint chutney and onion salad.

Jugalbandi Biryani

Ingredients:
1/2kg boneless chicken
1 kg basmati rice (to be soaked for 4 hours in water)
1/2kg mutton
1kg yoghurt
250g clarified butter
Indian spices
Whole Indian spices
Ginger garlic paste
Brown onion paste
Julienne of green chillies
Chopped fresh coriander

Method:
Take a deep container (handi).
Put clarified butter and heat.
Add whole spices, ginger garlic paste and mutton and chicken, yoghurt, brown onion paste, red chilli powder, cardamom powder and salt.
Cook the meats till cooked and tender.
Add the rice and julienne of green chillies. Steam for 90 minutes on very slow fire.
Check to ensure it is well cooked.
Garnish with fresh coriander. Serve with yoghurt raita.

Shahi Kheer Creme Brulée

Ingredients:
250g basmati rice (soaked for 4 hours)
5 litres milk
250g khoya (Indian solid evaporated milk)
100g mixed dry fruit
500g sugar
100g butter
50g chopped pistachios

Method:
Take a pot and put the milk and the soaked rice in. Add khoya, sugar and mixed dry fruits.
Cook till rice is done. Heat the butter in a thick-bottomed pan and add sugar when the butter is golden in colour.
Caramelise the sugar and pour over the kheer.
Let it rest in the fridge for 1 hour. Garnish with chopped pistachios and serve cold.