Food for Thought

Intercontinental Brings you six easy dishes you can cook at your home with little to no help from any culinary expert or your mother. Just follow the easy steps and serve while it is hot!

Mutton Kosha


  • 500 g Mutton
  • 1 tsp Chili Powder
  • 1 tsp Turmeric Powder
  • Salt to taste
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1/2 tsp Jayatri and Jayple paste
  • Green Chili 3-4,
  • Slice onion-100 gm
  • Tomato chopped-50 gm
  • Cooking Oil -50 ml
  • Ghee-50 ml
  • Sour yoghurt-50 gm
  • Bay Leaf-2-3,
  • Whole hot spicy-30 gm
  • Garam masala powder-20 gm
  • Fried cumin powder-10 gm

Method of preparation

Marinade Instruction

Add mutton, ginger-garlic paste, green chilli, papaya paste, normal yoghurt, onion
paste, coriander, cumin paste, jayatri, jayple paste, tomato paste, red chilli powder,
turmeric powder, salt to taste, cooking oil, in a medium bowl. Mix all properly and keep
it freeze at least 3 hours.


Heat 50 ml vegetable oil in a non-stick pan. Add cumin, garam masala, and bay leaf now saute for 15 seconds. Now add sliced onion and saute till golden brown. Add marinated mutton and mix well. Add boiled water 1 cup, mix well and cover with the lid. Check it after 10 minutes and stir so that it doesn’t burn. Again check it after 5-10 minutes and stir. Add boiled water 2 cups and mix well and then cover it. Check it after 15 minutes and stir and then cover it again. Taste and check the salt and fix it if required. Now on low flame cook the mutton till all the water has evaporated, which can take anywhere between 15- 20 mins. Your Mutton Kosha is finally ready.

Tangri Kebab


  • 8 chicken drumsticks
  • 150g of yoghurt
  • 1 lemon, juice only
  • 1 knob of fresh ginger, 1 inch in length
  • 6 garlic cloves
  • 2 tbsp of gram flour
  • 1 tbsp of ground turmeric
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 2 green chillies, deseeded and finely chopped
  • 1 tsp chaat masala
  • Salt to taste
  • 1/2 tbsp of vegetable oil


To begin the dish, place a sheet of muslin over a sieve and pour in the yoghurt. Tie the corners together and leave to hang over a bowl for 30 minutes. Meanwhile, remove the skins from the drumsticks and use a sharp knife to make 2 incisions down to the bone on each side of the meat. Squeeze over the juice of half a lemon, mix to coat and set aside.

Peel the garlic and ginger and grind them into a paste. Roast the gram flour over low heat in a non-stick, dry pan for 2-3 minutes, then allow to cool and mix with the hung yoghurt, ginger and garlic paste, ground spices, green chillies and salt to season.

Add the vegetable oil to the marinade, whisk well and add the chicken drumsticks, mixing well to ensure they are well coated. Place in the fridge for a minimum of 3 hours, ideally overnight.

Preheat the oven to 180°C/gas mark 4. Place the drumsticks onto a wire rack with a drip tray below and place in the oven for 20 minutes, turning a couple of times during cooking to ensure they are evenly cooked all over. Once cooked, remove from the oven and allow to rest for 5 minutes.

To finish, place the drumsticks on a wire rack under a hot grill and turn a couple of times until evenly coloured and cooked through. Squeeze over the remaining lemon juice and chaat masala and serve immediately.

Kala Bhuna


  • 2 tbsp Oil
  • 1 kg Meat
  • to taste Salt
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric
  • 1 tsp Coriander
  • 1 tbsp Garlic Ginger Paste
  • 1/2 cup Sliced Onion
  • 10 pcs Green chilli
  • 3 tbsp Mustard oil
  • 2 tbsp Dark Soy Sauce
  • 1 pc Mace
  • 2 pcs Cinnamon
  • 4 pcs Cardamoms
  • 6 pcs Black Pepper
  • 2 pcs Bay Leaves
  • 1/2 Cup Plain Yoghurt
  • 1/2 cup Fried Onion
  • 1 tbsp Ghee
  • 1/4 Cup Onion Cube
  • 1 TSP Kala Bhuna Masala Mix


Add oil, meat, salt, red chilli powder, turmeric powder, coriander, garlic ginger paste, sliced onion, green chilli (4 pcs), mustard oil (2 tbsp), dark soy sauce, mace, cinnamon, cardamom, cloves, black pepper, bay leaves, plain yoghurt and saute for 5-10 mins. Then add fried onion and cover it to cook for 3 hrs or you can put them inside a pressure cooker and cook for 20-30 mins. Once cooked then keep stirring until all water dries up. Heat oil in another frying pan, add mustard oil, ghee, onion cube, green chilli. Add cooked beef and stirring continuously. Next add kala bhuna masala mix (raw cumin 1 tsp, nutmeg 1/4, mace 2 pcs, cloves 6 pcs, black pepper 1 tsp, green cardamom 6 pcs, cinnamon 3 pcs, yellow mustard seeds 1 tsp; Roast and grind all spice together). Turn off flame and transfer to a serving plate. Garnish with fried onion. Serve with steamed rice or paratha or roti.

Pomegrand Chicken Salad



  • 5 oz baby lettuce
  • 1 small ripe mango
  • 1 sliced capsicum
  • Few Mint leaves
  • 1/2 cup salted roasted cashews
  • seeds from 1/2 a pomegranate
  • 3-4 cups roasted or rotisserie chicken
  • Pomegranate vinaigrette
  • ½ cup extra virgin olive oil
  • ¼ cup Pomegranate juice reduction* or 1 cup pomegranate juice to make your own see
  • instructions below
  • 2 teaspoons finely minced shallots
  • 2 tablespoons champagne vinegar
  • juice of half a lemon
  • pinch of sea salt
  • A few turns of freshly ground black pepper



If you are reducing your own pomegranate juice, allow a little more time. Place 1 cup pomegranate juice in a small saucepan and simmer till the juice is reduced to 1/4 cup. Check frequently or it may disappear! Allow to cool it before using. Combine all salad dressing ingredients in a bowl and whisk.


Place all ingredients on a platter, dress with vinaigrette and serve.

Chicken Fattoush Salad


  • Lemon Juice
  • 2 tbsp olive oil
  • 1 Cos lettuce, chopped
  • 2 tomatoes
  • chopped into chunks
  • small pack flat-leaf parsley, chopped
  • ½ cucumber, chopped into chunks
  • 200g pack cooked chicken
  • pieces (or leftover cooked chicken)
  • 2 spring onions sliced
  • 2 pitta breads or Nimki
  • 1-2 tsp ground sumac


Pour the lemon juice into a large bowl and whisk while you slowly add the oil. When all the oil has been added and the mixture starts to thicken, season. Add the lettuce, tomatoes, parsley, cucumber, chicken pieces and spring onions, and stir well to coat the salad in the dressing. Put the pieces of pitta bread in the toaster until crisp and golden, then chop into chunks. You can also use Nimkis as the alternative to the bread. Scatter the toasted pitta pieces or Nimkis over the salad and sprinkle over the sumac. Serve straight away.

Kataif Asaferi

For kataif: (makes around 15 of them)

  • 1 cup all-purpose flour
  • 1/4cup semolina
  • 1/4 tsp yeast
  • 1/2 tsp baking powder
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • 1 tbsp orange blossom water (optional)
  • 11/2 cups of warm water (you may need 1/4 to 1/2 cup more)

For simple syrup:

  • 2 cups sugar
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon rose water or orange blossom water (optional)
  • Thick cream
  • Ground pistachios


In a bowl whisk together all the dry ingredients and the oil. Once it is all incorporated well, start pouring in the orange blossom water and warm water and whisk well until you get a homogenous mixture. Let it rest for 10 mins. Heat a non-stick frypan and pour in 2-3 tbsp of the batter. The kataif should start to bubble from the edges and then spread to the entire surface. Once it is not shiny on the surface and it is fully covered with bubbles, you know it is done. It will take about a min or so. Do not flip it.

Take the kataif off the heat, place them on a clean kitchen towel and fold the towel over to cover them. To assemble, once the kataif cools down, fold them into a half circle and seal it only halfway.

Fill the pocket with the cream. Dip it in ground pistachios or sprinkle the pistachios over the cream.

To make the simple syrup:

Place the sugar, water and lemon juice in a pot and bring to a boil. Lower the heat and simmer for 5 minutes. Turn off the heat and add the rosewater. Arrange the kataifs on a plate and serve with the simple syrup.