Royal Recipes

Patisapta (Party Scepter) Dessert

Ingredients                                                                      

3                Eggs

3tbs           Flour mixed with 3 tbs of milk

                  Pinch of Saffron

1tsp           Rose water

1cup          Milk

½ cup        Ghee

            Cream of milk (malai) as needed

Preparation

v     Separate the egg whites from yellow

v     Add flour mixture, saffron, rose water and milk to egg yellow into a batter

v     Beat egg white until a stiff peak forms

v     Combine both mixtures in to one batter.

Method

v     Heat a flat frying pan on low flame

v     Brush a small amount of ghee on the heated pan

v     Spread a portion of the mix thin on the frying pan in the form of a circle 

v     Spoon 2 tbs of malai on center of the mixture

v     Wrap the mixture close 

 

Kashmiri Chai (Makes 4 servings)

Correctly prepared, this tea is pink when you finish making it

Ingredients

4 ½ cups    Water

4 ½ tbs      Green tea leaves

¼ tsp         Baking soda

12 tsp        Sugar or to taste

1 cup         Malai divided into 4

Method

v     Boil water with tea leaves for 10 minutes until the color of the water is brown and the water emits a good fragrance

v     Add baking soda and simmer briskly for 5 minutes

v     Remove from heat and strain tea 

v     Using a hand blender, blend the tea until the color of bubbles become pink and the liquid turns dark pink

v     Once again boil tea and then add sugar subsequently

v     Simmer for 10 minutes in medium flame

v     Add malai gently DO NOT STIR at this point leave in flame for 1-2 minutes more

v     Remove from flame pour into cups and serve tongue tingling hot

Serve with Dhaka Cheese and Kakcha biscuit.

 

Kubuli Pulao                                                                

Ingredients

3 cups        Basmati rice

1 cup         Split peas (cheemi ka dana)

1                Chicken (cut into 4 pieces)

1 cup         Ghee (divided)

6                                Cardamom (elaichi)

2                Cinnamon sticks

1 tsp          Garlic

2 tsp          Ginger

2 medium  Onions (chopped)       

½ cup        Heavy cream

¼ cup        Cream of milk (malai)

¼ cup        Rose water

Water as needed

Salt to taste

A pinch of saffron

Method for Korma (Making Korma is part of the preparation for Kubuli Pulao)

v           Heat ¾ cup ghee in a pot over medium heat. 

v           Add chopped onions and sauté until light brown. 

v           Add ½ tsp garlic, 1 tsp ginger, cardamom and cinnamon

v           Add chicken and fry for 1 minute

v           Add 3 cups of water

v           On medium to high, cook approximately 30 minutes or until chicken is tender (do not cover the pot)

v           Once chicken is done separate chicken from the gravy and set aside

Method for Kubuli Pulao

v     Soak saffron in rose water and set aside

v     Add ghee, garlic, ginger

v     Wait until ghee is hot and add rice

v     Fry the rice for a minute or it starts to pop

v     Add water according to measurement* add gravy from korma

v     Cook covered on high heat until rice begins to bubble

v     Once the rice starts to bubble, turn the flame down to lowest

v     Cook for 15 minutes

v     Add chicken and saffron

v     When rice is ¾ cooked add heavy cream, soaked saffron and cream of milk consecutively while folding the rice.

v     Cook for 10 minutes longer and then turn the stove off.

* The ratio of water to rice is 1½ cup water to every 1 cup rice. 

Note: when adding the measured water include the gravy in your measurement also.

Serve with Sutli or Shami Kabab and Borhani.