Fourteen ingredients. “That’s all you need to make Dhakni biriyani,” says Tasneem Ayub. “One has to know the right proportion of ingredients, the order in which they have to be added, the time and, most importantly, the confidence. Anyone who loves cooking can easily learn,” she says.
A home chef and home baker, Tasneem runs Ammee’s Kitchen in Chennai. She conducts workshops on how to make biriyani. “Everyone loves biriyani and so they are eager to make the yummy mughlai biriyani. It is not as difficult as it is made out to be. Keep it simple is what I tell them,” explains Tasneem.
Tasneem draws her inspiration from her mom. “She was a fabulous cook. She worked full-time, as the principal of Ethiraj College, yet she ensured that she made tasty food before she stepped out for work. I have learnt all my recipes from her.”
While Tasneem’s father’s ancestors come from Pakistan, her mother is from Kozhikode in North Kerala, a foodie’s paradise. “I love my mom’s meen moily, a Kerala special; the fish curry, appam and stew. I haven’t changed a thing from my mom’s recipes. ”
Tasneem says it’s a misconception that Mughlai dishes are high on spices. “The Mughals didn’t use spices. It was all about rich, creamy bases made from cashew or almond paste, inspired by Persian and Turkish style of cooking. They never use lime in any of the preparations. I follow the same style.”
Mughlai gravies come in a rich creamy base
She calls herself a traditionalist. “I stick to the original recipes. Cooking gives me the utmost joy. Even when I am unwell, I crawl to the kitchen and cook. I try out Italian, and Mediterranean cuisines, but there is nothing to beat the versatility of Indian cuisine. I tell people at my classes to try and buy organic ingredients. And, don’t buy anything readymade, even curd or yoghurt. Make them at home. I make my own ginger-garlic paste,” she says.
Tasneem is currently working on a book, a compilation of recipes collected from friends and family members. “I want to give it a personal touch with the recipes in their own handwriting,” she says.
And, what is her favourite food? “Dal chawal. I love to have it with the pickles I make at home as well!”
To know more about her recipes visit: www.facebook.com/Ammees Kitchen Or
mail her at ammeeskitchen@gmail.com
The kebab platter
Flavours of Mughal India
Tasneem will be in Coimbatore on April 15 and 16 to conduct a Flavours of Mughal India workshop. While she has many regular clients from Coimbatore who attend her classes in Chennai, this time she has decided to visit the city. “I want to explore some of the old marketplaces in Coimbatore and look for organic ingredients,” she says.
The two-day workshop is organised in collaboration with Ladies Circle 1. On the first day Tasneem will teach how to make mutton biryani, bhagare baingan, mughalai chutney chicken, missi roti, bread halwa and paneer kaati roll.
On day two, it will be prawn biryani, shammi kabab, kadai machli, qubani ka meetha, warki paratha (layer paratha) and dahi ki kebab.
The workshop is a fund-raiser. Proceeds will be used for the welfare of under-privileged children and women.
Fee : Rs.2,500 per session (includes high tea and a recipe booklet)
Venue: Hotel CAG Pride. Each session can accommodate 60 to 70 participants.
Date & Time: April 15 and 16 from 2.30 to 6.30 p.m.
To register: Call 99521-11322/96777-19119. There will also be spot registrations.
