Serve hot with steamed rice. Set aside. Lemon juice -10 mlSalt - to tasteMethodClean the fish and marinate with ginger garlic paste, salt, turmeric and lemon juice.Turmeric - 10 gm. Add a cup of water and check the seasoning.Add the reserved fried onions, chopped cilantro and lemon juice.Add more salt if required.Hyderabadi Dum kamurghIngredientsTo marinate:Chicken  curry cut - 1kgYogurt - 200 gmRed chili powder - 10 tbsp. Chopping them very fine can also serve the purpose. Sauté for few minutes.Make a paste of 2 large onions. Ideally, the curry should be very thick.Fry the fish lightly in mustard oil.Then add the fried onion(reserve 2 tbsp for garnishing) and tomato paste.For making the soup:In a cookingvessel, add oil and heat it. nRemove from heat and serve hot. Garnish with coriander leaves and green chili. Add whole spices and allow them to crackle and become fragrant.Add coriander and mint leaves and black pepper powder.Add the powdered nuts and stir well .

It is the holy month of Ramzan and those observing fast need to get a filling yet healthy diet when they break the fast.In a small bowl, add besan and mix it with some water, Add the besan mix into the soup and stir well. nCheck the seasoning and Serve hot.Black cumin seeds - 10 gmMustard oil - 100 gm.Now add the marinated chicken and any leftover marinade juices. Wait until ginger paste becomes reddish and add green chilli paste, Red chilli powder and turmericSauté the same for some time Add water - stir lightly.Coriander powder - 25 tbspTurmeric powder - 10 tbspGaram masala powder - 10 tbspSalt for tasteLemon juice - 2 tbspFor curry:Onions - 3, large, slicedGinger -  2" knobGarlic - 8-10 big clovesGreen chillies - 4 numbersGhee  -200 mlOil - 300 mlBay leaves - 2Cinnamon - 1" stickGreen cardamom - 3Cloves - 3Mace - a small pieceTomato paste - 20 gmCashew nuts - 30gmSalt - to tasteChopped Cilantro leaves - 20 gmLemon juice - 10 mlMethodMix the necessary ingredients to make the marinade and coat the chicken pieces liberally. Kochi Marriott hotel features an array of Iftar specials from different parts of the country till 15 June crafted by four chefs, spearheaded by Executive Sous Chef Tanuj BahugunaMaacher JholIngredientsFish slice - 6 pieces.Heat rest of the ghee in a large pan. Cover and refrigerate for at least 2 hours or overnight Mix well, stir and cook till you see the oil starting to separate at the sides.Transfer the tenderised lamb legs and its extract into it, add water if required. Bring the whole soup to a boil and then simmer it for 15 minutes. Toss with Corn cob powder for sale the masala and cook on medium-high for a few minutes to seal in the juices of the meat.Freshly ground mustard - 20 gmGreen chilli, paste - 2-3 tbsp nGarlic paste - 10 gmGinger paste -10 gmRed chilli powder- 10 gm.Add the sliced onions and fry them till translucent.Slice the remaining onion very thin and fry it till golden brown and crisp.Now add the onion paste and sauté on medium heat till thick and light golden for 15-20 minutes.PayashorbaIngredientsFor Tenderising:Mutton legs/paya - 6Salt - to tasteSmall piece of peeled gingerBlack pepper corns- 5-6Water- 10 ltOther Ingredients:Oil- 1 tbsp.Similarly, make a fine paste of ginger, garlic and green chillies.Cover the lid. Add salt, black pepper corns, ginger and water to the pot and let it boil for about 3 hours.Onions- 2 medium size slicedSlit green chilli- 2-3Ginger paste- 1 tbspBlack pepper powder- ½ tbsp Chopped mint leaves- 2 tbspChopped coriander leaves- 2 tbspChick pea flour- 1 tbspMethodIn a stock pot add the washed lamb legs and bone.Heat 1-2 tablespoon oil in a saucepan, crackles the cumin seeds, then ginger paste.Cover and cook on low flame for around 30 minutes till chicken is tender, nOpen the lid and reduce the gravy further if required.Then add ginger-garlic-chilli paste and sauté for a couple of minutes till the raw smell disappears.Add required amount of salt and boil until the gravy saturates the fish suitably. Remove from the oil and drain on a paper towel.Add slit green chilli and ginger paste into it. After a few minutes add fish and mustard paste to it. Keep aside.


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