Street on the platter

Street food is something which is relished by people from all walks of life. When speaking about desi street food, the chaats-pakodas are the first to come in mind. However, that is never true. Many of the exotic dishes originated from the streets of our diverse country.

Now, when you visit Mumbai, the aromatic flavours from Mohammed Ali Road would surely attract you no matter what cuisine pleases your taste palate. This place is the hub for finding dishes from different nook and crannies of our nation. Named after the famous Mohammed Ali Jouhar, leader of the Khilafat Movement in old Mumbai, the street food zone referred as Khau Galli in the city, has tantalizing stories that start with aromas wafting from the wide variety of Kebabs, Shawarmas and end with Shahi Sherbet and Phirnis.

Inspired by this essence of Mumbai’s world renowned street food, Delhi has several times tried to immitate not only the dishes served there but catch a glimpe of the place. However, some of the initiatives have succeeded, while others have failed due to unavoidable circumstances.

Whereas, this August called for one-of-a-kind gastronomic experience. With Id, ornating the start of this week, Chef Shadab travelled all the way from Mumbai to give the Delhiites an oozing taste of our fast-paced capital. Mohammed Ali Food Street Food Festival iat the 5-star hotel in Delhi, promises to be a fresh tinge for food connoisseurs, successfully recreating the Muhammad Ali Street in Delhi.

— Recipes shared by Chef Shadab Ahmed Qureshi on behalf of Mohammad Ali Street Food Festival at Food Exchange, Novotel, New Delhi

Sheer Khurma

Ingredients

Full Fat Milk    1 litre
Sugar          300 gms     
Vermicelli    250 gms
Almonds      100gms (sliced chopped)  
Charoli nuts    75gms  (chironji)
Pistachios     100gms Slaiced chopped  
Cashew nuts     75 gms Slaiced chopped  
Ghee    250 gms
Cardamom     10 gms Powder        
Cardamoms    6 No.
Saffron    1 gms

Method
Spread the  peeled chironji on a plate and allow it to dry for some time. In a pan, heat 3/4 cup of ghee, sauté all almonds, pistas, chirongi until it just picks up golden colour, but not burnt.
Immediately take it out on to a plate and set aside. In a same pan, add vermicelli and roast until just golden and aromatic.
Carefully keep an eye, as fine vermicelli tends to burn fast. Take it out and set aside.
Pour milk in a large heavy bottom pot and place in on the stove top.
Bring the milk to a boil and then simmer on low heat for 10 minutes
Then add cardamom powder and simmer for another 5 minutes until aromatic.  Add saffron strands mix and simmer for 10 minutes.
Now, add fried dry fruits, dates, vermicelli, sugar and mix.
Simmer for another 10 minutes at least. I usually prefer a little longer simmer time (20 minutes) after adding all the ingredients until it turns creamish in colour for the sheer khurma taste.
Switch off the heat and prepare for tadka. Heat remaining ghee in a pan and add green cardamom pods, fry for few seconds. Finally, pour the cardamom tempering over the sheer korma and it is ready to serve.

Khichda

Ingredients
Mutton    2 kg
Daliya    250 gms (broken wheat)
Red lentil    100 gms
Chana dal    200 gms
Toor dal    100 gms
Moong dal    50 gms
Urad dal    100 gms
Rice    100 gms
Oil    250 ml
Sliced onion    500 gms
Red chilli powder    3 tbsp
Coriander powder    1 tbsp
Turmeric powder    4 tbsp
Garam masala     10 gms (whole)
Garam masala    10 gms (powder)
Cumin powder    2 tbsp
Curd    1 cup
Ginger garlic paste

For Garnish:
Fried onions
Mint leaves
Chopped coriander
Lemon slices

Method
Mix all types of dal and rice and soak together in a bowl for an hour and a half
Then add the water, boil and keep aside
Take a heavy bottom handi, heat oil, add sliced onions and whole garam masala till onions are brown in colour
Add mutton, ginger garlic paste, salt and sautéder and turmeric powder and sauté
Add curd and 2 cups of water, cover and cook till mutton becomes tender
Take a large handi, put the boiled dal and cook till well done
Pour the cooked mutton with the gravy and mix well
Add lemon juice, garam masala powder, cumin powder and give it a nice stir and allow it to boil
Lower the flame and cook for 10 minutes
Remove in a serving platter and garnish with fried onion, coriander, mint and lemon

Gosht Shammi Kabab

Ingredients
Mutton Keema    200 gms
Chana Dal    50 gms
Cinnamon    06 no.
Clove    05 no.
Red Chili Whole    10 no.
Red Chili Powder    05 gms
Green Chilli    05 no.
Green Cardamoms    05 no.
Black paper corn     10 gms
Bay leaf    03 no.
Garlic/Garlic peast    15 gms
Ginger chopped    05 gms
Cumin Powder    02 gms
Garam Masala     05 gms
Powder    Turmeric    05 gms
Freshly Chopped     10 gms
Coriander
Egg    01 no
Salt     To taste
Oil     50 gms

Method
Soak  lentils in hot water for a couple of hours
Heat the oil and add whole spices, ginger, garlic and sauté well
Add the meat and cook with the spices for a while
Add salt, turmeric, red chili powder, coriander powder and cumin powder
Add some water and cook till meat is half done
Add the soaked lentils and cook the mix until the meat is completely done
Cool the mixture and remove the whole spices
Mince the mixture in a grinder to turn it into a smooth paste
Once smooth, remove from the grinder and add a raw egg to the mix
Add chopped ginger, chillies and fresh coriander
Make small balls of the mixture and flatten them slightly
Pan fry in a little bit of oil
Serve hot with mint chutney and sliced onions

Murgh Bibi ka pulao

Ingredients
Chicken Curry Cut     250 gms
Basmati Rice    150 gms
Yellow chilli powder    10 gms
Green Chilli    10 no.
Salt    to tested
Green Cardamom    2 gms
Cinnamon Stick    5 gms
Clove    3gms
Block Cardamom    2gms
Ginger-Garlic Paste    25gms    
Pure ghee    100gms
Brown Onion    100gms
Bay leaf    5 nos
Lemon juice    50 ml

Method
Cooking of chicken · Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the chicken pieces and sauté. Add salt to the chicken pieces. Add ginger garlic paste and brown onions and saute again for a while till the oil separates. Now put yellow chilli powder and all ingredients and cook well. Add water and cook the biryani chicken.
Boiling rice · Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.
Cooking on Dum · Layer the cooked chicken with the boiled rice. Add a mixture of ghee and cream.
Line the lid with dough and seal the vessel. Put the vessel on an iron griddle or iron tawa and cook for 15 minutes on dum.
Garnish with fried onions, coriander, mint, and elaichi powder. Serve hot with raita of choice.