Traditional, authentic recipes are always rich and decadent so we got the chefs at Atrium Lounge to whip up some easy and yummy fare. The recipes are simple enough to be replicated easily at home. Try and tell us what you think of them. Check out their recipes below:
RAJASTHANI LAL MAAS
A traditional Rajasthani dish that evokes the royalty of the region.
Ingredients: (serves 6)
Leg of tender lamb – clean and cut into chunks (around 1kg)
Onion- 5 medium sized finely sliced
Garlic- 1 pod remove skin and crushed
Yogurt – 1 cups (around 500ml)
Dried Red Chillies- 7 (reduce number for less heat)
Coriander powder- 4 teaspoons
Turmeric powder- 1 teaspoon
Cumin seeds-1 teaspoon
Black cardamom – 7(shown in first picture)
Green cardamom – 10
Fresh Coriander leaves – 6 sprigs
Clarified butter/ ghee – 2 tablespoons
Salt to taste
Method:
1. Heat a pan and sauté cumin seeds for 2 mins on a medium flame.
2. Grind cumin, 2 black cardamom and 4 green cardamom into fine powder.
3. Separately, grind red chilly into flakes.
4. Mix the turmeric, coriander, spice powder and red chilli flakes into the yogurt. Keep aside for at least 15mins.
5. In a deep pan, heat ghee and add rest of the cardamoms.
6. Sauté for a minute and add onions.
7. Add some salt, mix and put lid on.
8. Let the onions cook till transparent. After that, sauté them till they turn golden color.
9. Add garlic and let it cook for a few mins.
10. Toss the meat in and adjust salt. On a high heat sear the lamb for 5 minutes.
11. Now incorporate the yogurt mixture and cook on medium heat with lid on, stirring once in a while.
12. Cook till meat is fully done. If water content reduces, add a cup of hot boiling water and cook. Once fully cooked, the gravy content should be bare and of sauce consistency.
13. Garnish with chopped coriander leaves and serve hot with rice or bread of your choice.
SICILIAN TUMALA 
This is an Arab sensibility combined with delicious flavours of Sicily. A magnificent baked rice timbale, a festive dish called Tummala.
Ingredients: (serves 6)
Chicken- 1kg
Onion- 3medium cut into 8 and 1 chopped
Celery- 2 stalks, cut into chunks
Tomato- 2riped, peeled, seeded and quartered
Parsley- 5 fresh springs and 6tbs chopped
Black peppercorn- 10
Bread crumb- ½ cup
Milk- 3tbs
Tenderloin- .250 kg ground
Pecorino cheese- .250 kg grated
Garlic- 1 large clove, finely chopped
Salt- to taste
Black pepper- 1/4 crushed
Lard- 2tbs
Chicken sausages- .200kg sliced
Pork rind- .100 kg cut onto thin strips
Tomato paste- 2tbs
Arborio rice- 2 ½ cup soaked in tapid water to cover for 30min
Butter- .200 kg
Dry bread crumbs- 1 cup
Mozzarella cheese- .200 kg sliced
Caciocavallo cheese- .200 gm sliced
Pecorino cheese- .200 kg grated
Method:
1. In a large stock pot that will fit the chicken comfortably, place the chicken with its gizzards, 2 onions cut in eighths, celery stalks, tomatoes, parsley sprigs, and peppercorns. Cover with cold water and bring to a near boil over high heat. As soon as the water looks like it is going to boil, reduce immediately to a simmer and cook the chicken until the meat falls off the bone when pushed with a fork, without letting the water boil, 2 hours .
2. While the chicken is cooking prepare the mince tenderloin croquettes. In a bowl, soak the fresh bread crumbs in the milk. If the mixture looks soggy, squeeze the milk out. Add the mince, half of the pecorino pepato, the garlic, 2 tablespoons of the chopped parsley, 1/2 teaspoon salt, and the pepper. Lightly beat 1 egg and add to the mixture. Mix well with a fork or your hands. Form croquettes the size and shape of your thumb. Cover and put aside in the refrigerator.
3. Drain the chicken, saving all the broth in a smaller pot. Remove and discard all the skin and bones from the chicken and cut the meat into small pieces.
4. In a large frying pan, cook the chopped onion in 1 tablespoon lard over medium heat until golden, stirring, about 8 minutes. Remove from the pan and set aside. Add the remaining lard to the pan and cook the mince rissoles until they are browned. Add the sausage and the pork rind and cook for 10 minutes. Return the cooked onion to the pan with the remaining 4 tablespoons parsley, and the tomato paste diluted in 1 cup hot water. Cook over low heat for 10 minutes. Set aside.
5. Preheat oven to 350 degrees F.
6. Bring the chicken broth to a boil and reduce by one-third. Pour 2 1/2 cups broth into a heavy saucepan, bring to a boil, add the rice and about 1 1/2 teaspoons salt. Cook, covered and without stirring until al dente, about 15 minutes. Pour about 3/4 cup of broth into the tenderloinl-sausage mixture.
7. Drain the rice, if necessary, and mix it with the remaining pecorino pepato.
8. Butter a deep baking dish or casserole and spread 1 cup of dry bread crumbs on the bottom, shaking vigorously to spread them thin so that they coat the bottom of the baking dish.
9. Spread the rice on top of the bread crumbs, about 3/4 inch high. Spread three-quarters of the chicken and half of the veal croquettes and sausage mixture on top of the rice. Make a layer of hard-boiled egg. Layer the mozzarella cheese on top of the eggs. Cover with the remaining veal and sauce. Spread on a layer of caciocavallo cheese. Mix the remaining chicken with the remaining rice and spread it on top.
10. Beat the remaining 4 eggs lightly and combine with the pecorino cheese. Season with salt and pepper. Pour the sauce evenly over the top.
11. Bake until the top has a nice golden crust, about 1 hour. Check from time to time to be sure it doesn’t dry out. The tummàla can be served directly from the baking dish with the pan sauces or with tomato sauce.
AYRAN (TURKISH BUTTER MILK)
A salty yoghurt-based Turkish drink, served chilled as an accompaniment to grilled meats.
Ingredients:
Plain yogurt- 1 ½ cup
Salt- to taste
Garlic cloves- 1 clove (optional)
Fresh mint- 1tbs chopped
Water and ice cube- 1 ½ cup
METHOD:
1. Add yogurt and water to a blender.
2. Add ice cubes and salt.
3. Add bit of fresh mint.
4. Blend until become well frothy and serve chilled.
Recipes by Atrium Lounge
Atrium Lounge is the signature lounge bar at the Suryaa New Delhi known for its great wine collection from over the world.
About Chef Sanjay Bahl:
Chef Sanjay Bahl has a record 25 years of rich experience in the hospitality industry. Chef Bahl has a fine taste for Continental, International and Mediterranean cuisine and has a flair for syncing classical favorites with the latest global trends.
