• Wednesday, September 17, 2014

DESHI MIX

By Salina Parvin

Pot roast
Pot roast is a braised beef dish. It requires slow cooking over low heat to ensure tender, flavoured meat. The slow cooking results the tough connective tissue between the muscle fibres, leaving a soft tender meat that flakes apart with your fork.
Ingredients:
1 kg beef (1 piece)
½ cup onion paste
1 tsp garlic paste
1 tbsp ginger paste
2 tsp red chilli powder
1 tsp turmeric powder
½ tsp garam masala powder
10 pieces black paper
½ cup oil
Salt to taste
Method:
Wash the beef piece and remove the fat. Shallow fry it in a little oil on both sides until brown. In a large pan, put the fried beef piece and all the ingredients, cook it for 3 hours with deep water in low heat. After one hour, when the water is reduced to half turn the beef piece and cook it with the lid on. When the gravy is fully reduced and the meat is tender, remove the pan. Garnish it with boiled vegetables and serve.
Beef Vindaloo
Vindaloo is a popular dish in the former Portuguese colony of Goa, where it is made with chicken or mutton, and sometimes potatoes are mixed with it. However, original Portuguese Vindaloos do not have potatoes. Its sweet-sour taste is quite different. To make it suitable for the local palate the dish is modified by the substitution of vinegar for the wine and the addition of red chilli and other spices.
Ingredients:
1 kg beef
200g potato
½ cup grated onion
1 tsp garlic paste
1 tbsp ginger paste
1 tsp cumin powder
1 tsp coriander powder
¼ tsp black paper powder
1 tsp mustard seed powder
3 tbsp vinegar
1tsp sugar
4 pieces green chillies
½ cup oil
Salt to taste

Method:
Cut and wash the potatoes. Fry the potatoes with some oil until brown and keep them aside. Mix all the ingredients except the oil and onion. Leave it for about half an hour. Heat oil in a pan, fry the sliced onion until brown. Now add marinated beef to it and cook them for about 30 minutes in low heat with the lid on. When the meat is tender add the fried potatoes and green chilli, cook them for another 10 minutes with the lid back. When the oil floats over the curry remove the pan and serve.   
Gondhoraji Mutton (mutton with gondhoraj lemon)  
Ingredients:
1 kg mutton
½ cup sliced onion
1 tbsp ginger paste
1 tsp garlic paste
1 tsp cumin paste
½ tsp garam masala powder
2 tsp red chilli powder
1 tsp turmeric powder
2 tbsp curd
2 tbsp gondhoraj lemon juice
2 tbsp gondhoraj lemon rind
5 pieces gondhoraj lemon leaves
2 tsp sugar
½ cup oil
Salt to taste

Method:
Mix the curd and all the spice powders and paste with the mutton, leave them to marinate for about half an hour. Heat oil in a pan, put the sliced onion and fry them until brown. Now add the marinated mutton, salt, sugar and water. Cook it for 30 minutes with the lid on. When the meat is tender, add lemon juice, lemon rind, lemon leaves and cook it in low heat for another 10 minutes with the lid back. When it is done remove the pan and serve.
Keema paratha
The paratha is an important part of a traditional south Asian breakfast. It is made of flour, salt and ghee. However oil is often used instead of ghee. A paratha can be eaten simply with a pat of butter spread on top, with chutney, daal, raita, meat or vegetables. Sometimes parathas are rolled and eaten with tea, often dipping into the cup. They are often stuffed with boiled potato, vegetables, paneer, and beef keema.                                     
Ingredients:
1 cup keema
2 cup flour
¼ cup grated onion
½ tsp garlic paste
1 tsp ginger paste
¼ tsp garam masala powder
½ tsp red chilli powder
¼ tsp turmeric powder
1 tsp chopped green chilli
1 tbsp chopped mint leaves
Oil for deep fry
Salt to taste
Method:
Wash the keema and leave in colander to drain water. Pour 2 tablespoons of oil in a pan. Put keema, all the spice powders, pastes, salt and ½ cup water. Cook for some time. When the water is fully reduced, remove the pan and allow it to cool down. Now add the chopped onion, green chilli, mint leaves and keep it aside.
Mix flour, salt, 4 tablespoons of oil with small amount of water and prepare a soft dough. Now roll the dough evenly into a round roti. Put the cooked keema on the middle of the roti and fold both sides and seal the open end with the flour gum.
Heat oil in a pan, fry the paratha gently with deep oil and serve it with salad or raita.
Paneer paratha
Ingredients:
½ cup cheese
2 cup flour
¼ cup chopped onion
1 tsp chopped green chilli
1 tbsp chopped mint leaves
4 tbsp ghee
Oil for deep fry
Salt to taste
Method:
Mix flour, ghee, and salt with small amount of water and prepare a soft dough. Cover and leave it for half an hour.
Mix cheese, chopped onion, green chilli and mint. Now roll the dough evenly into a round roti. Put the cheese mixture on the middle of the roti and fold both sides and seal the open end with the flour gum. Heat oil in a pan. Fry the paratha gently.
When it is done, serve it with chutney or salad.
Poppy seeds halwa
Poppy seeds are oil seeds obtained from poppy plants. The tiny kidney-shaped seeds have been harvested from dried seed-pods by various civilisations for thousands of years. The seeds are used whole or ground, as ingredient in many foods, and they are pressed to yield oil. Poppy seeds are used as a thickening agent in the preparation of gravy.
Ingredients:
250g poppy seeds
1 cup milk
¼ cup mawa
3/4 cup sugar
½ cup ghee
2 pieces cardamom
2 pieces cinnamon
¼ cup mix nut
1tbsp raisins
Method:
Blend the poppy seeds in a food processor until smooth. Heat ghee in a non-stick pan. Put cardamom, cinnamon, poppy seeds paste, milk and sugar -- one after another. Keep on stirring until milk inside them completely evaporates. Now add mawa, nuts and raisins and stir the mixture. When properly mixed remove the pan, serve it hot or cold.
Sesame seeds barfi
Sesame seed is a flowering plant in the genus sesamum family. It is widely naturalised in tropical regions around the world and is cultivated for its edible seeds, which is grown in pods. It is one of the oldest oil seed crop. Sesame has the highest oil contents of any seed, with a rich, nutty flavour.
Ingredients:
1 cup sesame seeds
½ cup grated coconut
1 cup sugar
1 cup milk
½ cup ghee
2 tbsp mix nut
¼ cup mawa
Method:
Crush the sesame seeds in a food processor. Heat ghee in a non-stick pan. Put the crushed sesame seeds and fry them until they give out flavour. Now add milk, coconut, sugar to it and keep stirring. When it takes a thick texture, Add mawa and nuts. When they are properly mixed take it out of the oven and spread the mixture evenly on a tray or plate. Allow it to cool down. Cut it into barfi shape and garnish with the nuts and serve.
 

Mixed vegetable laddu
Ingredients:
½ cup grated green papaya( blanched)
½ cup grated pumpkin (blanched)
½ cup grated carrot (blanched)
½ cup grated sweet potato (blanched)
½ cup grated cabbage (blanched)
1 cup sugar
½ cup powder milk
½ cup cream
½ cup mawa
2 pieces cinnamon
2 pieces cardamom
1 tbsp grated almond
1 tbsp cashew nut
1 tbsp raisin
¼ cup ghee
Method:
Pour the ghee on a non-stick pan; when the ghee becomes hot, put the cardamom, cinnamon and all the blanched vegetables one after another. Keep on stirring the vegetables until the water inside them completely evaporates. Now add cream, sugar, and powder milk to it and keep on stirring the mixture until it separates from the pan.
Mix mawa, almonds and raisins. When they are properly mixed remove the pan and allow it to cool down. Take a small amount of mixture at a time and give them round shapes with your hands. Coat them with mawa and serve.  
Coconut  Shondesh
The coconut fruit is a drupe, not a true nut. Like other fruits it has three layers: exocarp, mesocarp, and endocarp. The various parts of coconut have a number of culinary uses. The white fleshy part is used fresh or dried in cooking. The oil and milk are also used in cooking and frying. Coconut oil is widely use in making soaps and cosmetics. The clear liquid coconut water within is a refreshing drink.
Ingredients:
2 cup grated coconut
2 cup sugar
1 cup milk
2 tbsp ghee
Method:
In a non stick pan, mix the coconut, sugar and milk together. Cook the mixture and keep stirring continuously. After a few minutes, add the ghee. Cook the mixture until it separates from the pan and turns a sticky texture. Remove the pan, let the mixture cool down. Now give them a round flat, shape with your hand and make a shondesh.
Mixed dry fruits pudding
"Pudding" -- the name is actually derived from a French word. Pudding is usually a dessert, but it can also be a savoury dish. It is basically made from milk, eggs, and sugar. Here I have used dry fruit in it.
Ingredients:
2 cups milk
3 pieces eggs
1 cup powder milk
1 cup sugar
1 cup dry fruits
Method:
In a pudding mould, put ¼ cup of sugar, cook it until golden brown, and make a silky, shinny brown caramel. Spread half of the dry fruit on the caramel and allow it to cool down. Beat the eggs thoroughly and mix all the ingredients with it except the dry fruits. Make a smooth mixture. Now add rest of the dry fruit on it gently. Pour the mixture into a caramelised mould. Place the mould in the steamer and steam-bake for 1 hour. When baking is done, remove the mould and prepare to serve when cold.     
 

Published: 12:00 am Tuesday, June 10, 2014

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