Professional Documents
Culture Documents
Korma Asafjahi by Sanjiv Bali
Korma Asafjahi by Sanjiv Bali
KORMA ASAFJAHI
By Sanjiv Bali
This Hyderabadi recipe is over 100 years old, part of the collection
compiled by Maharaja Digvijay Singh ji of Sailana, which was given to his
grandfather by the Nizam in the year 1905.
Ingredients
1 kg mutton pieces from leg or shoulder, 60 gm onions, finely chopped,
25 gm green chillies, finely chopped without seeds, 6 gm sugar, 6 gm red
chilli powder, A pinch of saffron, diluted in warm water, 1.5 gm garam
masala powder 1 tbsp fresh coriander leaves, chopped , 250 gm fresh,
thick curd
Method
Put the curd in a muslin cloth and hang it on a peg for two hours. Whip
the curd and keep aside. Heat half of the ghee in a pan. Add garlic and
ginger, and fry till golden brown. Add the meat and salt, and stir fry. Add
only as much water that it should dry up when meat is tender. Keep
aside.
Heat remaining ghee in a separate pan. Fry the almonds and raisins
separately to a golden colour and keep aside. Add in the remaining ghee
the onions and fry till golden brown. Add red chilli powder, peppercorns,
garam masala powder, sugar, green chillies and cook with two
tablespoons of water, stirring well till water dries up. Add meat and stir.
Add almonds, raisins, curd, saffron and coriander leaves, and stir well.
Simmer on low heat for five minutes only and serve immediately.
Semolina Fillets
By Arshia Arora
The unusual dish was discovered in one of the seven diaries that Arora’s
grandmother left behind
Ingredients
115 gm semolina, 50 gm clarified butter, ½ tsp garam masala, A pinch of
nutmeg, 50-75 gm red ball cheese, grated or 170 gm paneer from buffalo
milk, sieved , 500 gm milk, 4 green chillies, finely cut, 1-1½ tsp salt, ½
tbsp coriander, chopped Oil to deep fry
Ingredients for coating and frying
2 eggs, 500 gm ghee, Dry bread crumbs
Ingredients for garnishing
Parsley or mint sprigs, Lemon slices
Method