Two right royal recipes from an Indian princess (To go with IANS Book Review)

July 14th, 2011 - 12:37 pm ICT by IANS  

New Delhi, July 14 (IANS) Here are two family recipes from erstwhile Kapurthala princess Nilika Lall’s autobiography.
1: Fish Moulee: This one was handed to Lall by her mother Naina Devi, who was the sister of Bollywood actress Sadhana Bose and the granddaughter of renowned reformer Keshub Chandra Sen. Being a Bengali, Lall’s mother, an eminent first generation vocalist, loved fish, the writer recalls.

Ingredients:

Fillets of Bhetki, sole or any other white river fish
Onions chopped very fine
Curry leaves
Ginger paste
Coriander seed powder or paste
Turmeric
Green chillies
Coconut milk
Green chillies

Put a pan to heat with some oil (white oil) and a few curry leaves. When the oil starts spluttering, add two medium-sized onions chopped very fine. And cook till transparent. Add 3/4th table spoon full of ginger paste, coriander seed powder or paste and turmeric. Cook for a while, adding water when needed and the ingredients are golden brown. Add 4-5 whole green chillies.

Fry six fillets of fish in another pan and put into the gravy. Cook for a while, add one cup of coconut milk and the juice of one lemon. Serve with wedges of lemon and rice.

2. Adraki Chaap: The recipe goes back four generations. It was brought to Lall’s family from the court of Awadh, the palace of Wajid Ali Shah, by her paternal grandfather Kanwar Suchet Singh.

Ingredient:

Twelve mutton chops, 50 gm raw papaya, 1/4 cup of ginger paste, 3 and 1/2 tbsp of garlic paste and 1/2 black pepper. Keep aside for three hours, mix 3 tbsp cream, 1 tbsp cumin, 2 tbsp red chilli powder, 2 tbsp garam masala and 3 tbsp lemon juice.

Clean dry 12 mutton chops. Rub them with the raw papaya, ginger paste, garlic paste and black pepper. Keep aside for three hours, mix the cream, cumin, red chilli powder, garam masala and lemon juice. Leave aside the marinade for an hour. Pre-heat the oven to 350 degrees F and roast the chops for 10-12 minutes, basting frequently with butter or ghee (clarified butter).

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