On the other, there are those who are focused on the real drawdowns that have started to occur in US oil stocks over the past month or so," he said.Remove from the heat and grind. Sieve the power to separate out the husks.Mix in the kewra water and mitha ittr and mix well. Sieve again. If the masala is still moist, dry indoors.Store in an airtight container.Dish: Saalan Subz Baadami KhaasA true flavour of the kitchens of Awadh.Ingredients1 tsp lazzat-e-taam50 gm beans, dicedinto 1-inch pieces1 cup cauliflower2 medium carrots,diced into ¼-inch pieces3 green chillies, slit2 medium onions, finely sliced½ cup shelled peas8 baby potatoes, China rubber seal for sale peeled100 gm almond, peeled1 bay leaf1 tsp caraway seeds6 green cardamom25 gm chironjee1 2-inch piece of cinnamon4 cloves1 tbsp ginger-garlic paste1½ tsp kashmiri red chilli powder2 tbsp poppy seeds1 tsp white pepper powder1 tsp kewra essence½ tsp rose water50 ml cream½ cup curd,2 tbsp gheeSalt to taste, Oil as requiredMethodHeat oil in a pan and fry the onions until golden brown. Remove and fry almonds and chironjee in the same pan until golden and keep aside. Add potatoes, stir-fry for a minute (adding a little water to prevent sticking).

Now, add stock and salt, bring to a boil and then reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked.Add tamarind, bring to a boil, reduce to low heat simmer, stirring occasionally, for 2-3 minutes. Repeat step with coconut milk and simmer till gravy is medium thick.Season to taste. Serve with potato jaalis, and optional rice.Spiced NutsIngredientsWalnut 50 gm Cashew nuts 50 gm Pistachio 50 gm Almond 50 gm Sugar 300 gm Chilli flakes 20 gm Celery 10 gm Vinegar 5 mlMethodTake a pan and caramelise the sugar. Add chilli flakes and vinegar. l Add dry nuts to the mix, caramelise and it’s ready to serve.Almond velvet soupIngredients15 to 20 almonds 3 cups white stock 2 tbsp butter 1 tbsp maida1 cup milk 1 tsp almond essence 2 tbsp fresh cream Salt and freshly ground black pepper to tasteMethodSoak almonds in hot water for 7-8 minutes. Take them out, peel and blend in a mixer.

Heat the butter in a saucepan, add flour and mix well — cook for a minute. Add stock and mix well, cook on medium heat for 2-3 minutes.Add milk, almond paste, butter, cream, salt and pepper.Cook on medium flame for 5 minutes and keep stirring. Add almond essence. Stir till it reaches a boil, pour into a soup bowl. Garnish with almonds and you could serve hot with a dinner roll.Railway chicken cutletIngredients200 gm chicken/mutton, minced15 gm ginger5 gm green chilli2 gm coriander 1 tsp salt 1 egg l 2 gm roasted jeera powder and garam masala 40 gm onions Bread crumbs 30 gmOil for fryingMint chutney2 wedges lemonMethodMix all the ingredients of marinade — ginger, green chilli, green coriander, salt, egg, jeera powder and garam masala with the chicken/mutton mince. Leave aside for an hour. Divide the mixture equally into small balls.Heat oil in a pan and deep fry the cutlets until golden brown. Serve with mint chutney, and lemon wedges.