Get ready for an exclusive culinary journey


With Privy Gourmet hosted by celebrity chef Vicky Ratnani
vicky-ratnani-desk

 

Aloo Tuk
 

 

Ingredients

4 medium sized potatoes, peeled and cut into 2-3 large pieces each
 Salt to taste
Oil to fry
  

 

Ingredients for Tuk Spice Dust

1 tsp red chilli powder
 ½ tsp jeera powder
½ tsp amchur powder
 ½ tsp chaat masala
½ tsp black salt
  

Method:

  • Peel potatoes, cut them into 2 pieces each and place them in salt water for 2 minutes.
  • In the meantime, add the oil to a pan that is at medium high heat. Drop the potatoes in the oil and cook for about 8 minutes.
  • Drain the potatoes on a rack or on absorbent paper.
  • Flatten the potatoes using a clean duster. Cool for 10 minutes.
  • Put the potatoes back into the oil and fry them until they are golden brown and crispy.
  • Dust and season with Tuk spice mixture.
  • Serve as an entrée or a standalone snack.

 

 

 

Sindhi Biryani

Ingredients

3 tbsp oil 2 medium sized potatoes, cut into big cubes
1 bay leaf 1 cinnamon stick
One carrot, peeled and cut into rounds 1 black & green elaichi each
1/3 cup green beans, edges trimmed, cut into 1.5 or 2-inch pieces 2 to 3 cloves
1/3 cup green beans, edges trimmed, cut into 1.5 or 2-inch pieces 2 to 3 cloves
1 Star anise 100 gms paneer, cut into cubes
1 small piece of mace 2 tbsp Sindhi Biryani masala
1 onion, roughly chopped 1 ½ tsp salt
1 tomato, roughly chopped 2 tbsp yogurt
2 green chillies, slit 1 cup basmati rice, cooked in saffron
2 tsp ginger-garlic paste 1 cup basmati rice, cooked in saffron water till it’s about 3/4th done

 

Quick Sindhi Biryani Masala

1 tsp Deggi mirch powder 1 tsp Kashmiri mirch powder
1 tsp coriander powder ½ tsp jeera powder
½ tsp turmeric powder 2 tsp garam masala powder
1/3 cup of mixed dry fruits 2-3 prunes
Mint leaves for garnish Brown onions for garnish

 

Recipe:

  • Heat oil. Add in the whole spices and fry for 2 minutes.
  • Add the onions and ginger-garlic paste along with the vegetables. Add the Biryani masala powder and the tomatoes. Cook for 8 to 10 minutes until the vegetables are almost cooked.
  • Whisk in the yoghurt and chopped prunes. Cook on a low heat.
  • Transfer the mixture to another pan. Add the rice on top.
  • Close the lid and cook on dum for 15 minutes .
  • Garnish with chopped dried fruits, mint leaves and fried onions.
  • Serve with raita of your choice.

 

Shahi Tukda
 

 

Ingredients

2½ cups of full fat milk
 2-3 tbsp ghee (clarified butter) for shallow frying
1/4 cup of sweet condensed milk
 1 tbsp sugar
½ tbsp chopped cashew nuts
 ½ tsp elaichi powder
½ tbsp chopped pistachios
 2 tbsp grated paneer or khoya (mawa) or milk powder (optional)
½ tbsp chopped almonds
 2 tbsp date puree
4 slices of white or brown bread
 1 tbsp or 20 gm melted dark chocolate

Method:

  • Simmer milk, condensed milk, sugar, elaichi powder for 15 minutes .
  • Add the grated paneer and cook down for another 10 minutes until the mixture is rich and creamy.
  • Add the date puree to the grated chocolate and blend to a smooth mixture. Set aside.
  • Remove the crusts of the bread, shallow fry the slices until they turn golden brown. Drain off the excess fat.
  • Arrange the slices of bread, pour over the chocolate date rabdi.
  • Garnish with nuts and chill until it's ready to serve.