Rajan's View

Biryani with a Persian twist Anyone who likes Indian cuisine is familiar with the Biryani. Few know that the word Biryani is derived from the Farsi word "Birian". Some believe that the dish could therefore have originated somewhere in erstwhile Persia. Today's attempt was to make a biryani with a persian twist, right from the choice of meat to the spices. So, I used mutton and only persian dry spice powder. Contributed by  Rajan Manickavasagam . Published  11. December 2016 Ingredients Salt (to taste) Crushed black pepper  Persian dry spices 1 cup natural/greek yoghurt 2 cups of basmati rice 500 gm of mutton chops  2 tablespoons of olive oil 2 tablespoons of clarified butter (ghee) 1 large onion chopped into juliennes 10-12 cashew nuts Assorted whole spices - mace, cinnamon sticks, cardamom and star anise Instructions Marinate the mutton in salt, pepper, persian dry spices and olive oil for 10 minutes. Heat a wok...

Single Malt infused Burger I have been fascinated with the various barbecue sauces from America. There's a wide variety of them ranging from the Kansas City, Louisiana, Tennessee and Texas. Largely, they use similar ingredients with some regional variations.  I thought of making a variation of the Tennessee sauce by using Single Malt instead of an American bourbon. Contributed by  Rajan Manickavasagam . Published  02. January 2016 Ingredients Salt (to taste) Crushed black pepper  2 tablespoon Tabasco sauce 200 ml Tomato puree 1 tablespoon of Worcestershire sauce (or to taste) 2 chicken breasts  2 tablespoons of olive oil 1 tablespoon of Apple Cider vinegar 1 tablespoon of Soy sauce 2 tablespoons of Glenfiddich 12 year single malt  1 finely chopped onion 2 burger buns Instructions Heat the oil in a wok. Saute the onions. Add the salt and pepper.  Add the various sauces as you cont...