Monday, January 29, 2018

KAARE MIRCHA WARI KOKI / CRISPY FLATBREAD SPICED WITH BLACK PEPPER


This is the most preferred breakfast in Sindhi homes during winters. Crispy koki flavoured with crushed black pepper and cumin seeds with a cup of cardamom tea is sheer bliss. You can carry it during your travels too.



Ingredients:
Whole wheat flour ....... 2 cups
Coarsely crushed black pepper ... 2-3 tsps
Cumin seeds ........................... 2 tsps
Salt ............................ to taste
Ghee or oil .......  as needed


Method:
1. Take the flour in a large bowl or thali.
2. Add the coarsely crushed black pepper, cumin seeds, salt and 2 tbsps of ghee or oil.
3. Mix it well. It should form a lump when you press a small amount in your fist. This is the tip for testing the right amount of moin (ghee) added to it.
4. Knead it adding water as needed to make a tight dough.
5. Roll out the koki.
6. Roast it on a griddle on medium flame spooning a little ghee to make it crispy.
7. Serve it with pickle. curd or masala chai.

Tuesday, January 9, 2018

RAJASTHANI JUNGLEE MAAS


This is a very ancient and traditional recipe of Rajasthan. It is said that the kings or men folk used to prepare this during their hunting expeditions. It was cooked with the meat of any animal that they hunted, hence the name "Junglee Maas" . As they could not carry any stuff with them they would make use of dry red chillies and salt to flavour the dish. At the most a spoonful of pickle was added if available. It was just prepared with four ingredients, meat, red chillies, salt and ghee.
These days it is prepared with goat meat and people have started adding many spices and other ingredients to it. I have prepared it with few whole spices for flavouring and  Mathania Chillies, the very famous variety from Rajasthan. They give out a lovely colour but are not too strong.

Ingredients:
Mutton ........... 1/2 kg
Desi ghee ....... 5-6 tbsps
Dried Mathania mirch .... 15
Cinnamon stick ..... 1 inch piece
Cloves ................... 6
Black cardamoms ... 2
Salt .................... to taste
Pickle masala ................ 1 tbsp (optional- you can add garlic too)

Method:

1. Heat ghee and add the whole spices.







2. When they give out an aroma add the cleaned mutton pieces.







3. Saute for few minutes.







4. Tip in the broken red chillies and saute adding a little water.







5. Add salt  and pickle masala when the meat is three-fourths done. Use any spicy pickle available at home.







6. Continue the process of adding a little water and sauteeing until the mutton is soft.






7. Cook until it is nicely fried and dry. It takes about one hour.









Monday, January 1, 2018

SHAHI VEGETARIAN NARGISI KOFTA CURRY


Nargisi kofta curry is a lovely party dish loved by all. Vegetarians can make this version and enjoy too. I had tried out vegetarian Nargisi kababs for an event. They really looked so pretty and I thought why not serve these beauties with a shahi gravy. Everyone loved the curry to the core.


To make vegetarian Nargisi kababs select small oval shaped potatoes,boil and peel them. Cut them into two. Scoope out the center part (Size of a yolk) Mash it with some paneer adding a little salt and yellow food colour. Make round yolks with this. Place them in the hollow portion of the potato and join the two halves together. Now cover this potato with a mixture of ground soya granules which has been soaked and ground along with spices and soaked bread pieces for binding. Now fry the kofta and slice it. serve as a snack or with gravy.
To see the detailed step by step pictorial recipe click - HERE

Now let us proceed to make the shahi gravy.


Ingredients:
Onions .... 2 medium
Tomatoes ... 2
Tomato puree ... 2 tbsps
Cashew nut paste ... 3-4 tbsps
Cream .............. 2 tbsps
Turmeric powder .. 1/4 tsp
Garam masala powder ... 1 tsp
Red chilli powder .... 1/2 tsp
Kasoori methi ... 1 tsp
Salt ............... to taste
Oil ............. 3-4 tbsps

Method:

1. Boil the onions and grind them to make a paste.










2. Blanch the tomatoes, peel and puree them.









3. In a pan heat oil and saute the onion paste.







4. Now add the pureed tomato and saute for a minute.







5. Add the tomato paste, salt and the spice powders.









6. Blend in the cashew paste and saute for half a minute.







7. Now add the cream and as much water you need to make the gravy and simmer.






8. Before serving heat the gravy and add the prepared veg Nargisi koftas. Sprinkle dry roasted and crushed kasoori methi for flavour.

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