Scrumptious Ramadan delights
From the first of Ramadan, Star Lifestyle will present for its online readers one recipe a day that would be an ideal addition to your iftar/sehri dishes. From the secrets of the Mughal kitchen to the charm of Middle Eastern cuisine; from the culinary tricks of your grandma's magical hands, to the fusion cuisine that is all the rage these days, The Food Spread hopes to be the golden key to Ramadan gastronomy.
If you are tired of piyajus, begunis and pakoras, then why not try some spicy Duck vindaloo and wash it down with some rice Pudding.
Duck vindaloo: duck in extra hot gravy
'Vindaloo' is a Goan curry adopted from the Portuguese dish,' came de vindo elbos.' The term 'vindaloo' is a garbled pronunciation of 'vindo e albos.' Under the influence of their Moorish rulers, the Portuguese had adopted the taste of sour and fruity meat marinated and cooked in vinegar, in accordance with a popular Arab tradition. Indian cooks applied the techniques of making 'vindaloo' to all sorts of meats, duck being the favourite. The British were first introduced to 'vindaloo' in 1797 when they invaded Goa. When the British left in 1813, they took their Goan cooks with them. That's how 'vindaloo' made its way to British Bengal.
Ingredients
100g ginger
100g garlic
75g dry, red chillies
1 tsp red mustard seeds
1tbsp coriander seeds
½ tbsp cumin seeds
1½ kg duck, cut into pieces
1½ tsp turmeric powder
4 tsp salt
1½ cup vinegar
250g mustard oil
1 tbsp coriander seeds
2 tsp cumin seeds
Method
Pound roughly (do not grind) ginger; garlic; dry, red chilli; mustard seeds; 1 tablespoon coriander seeds; and ½ tablespoon cumin seeds. In a heavy pot combine meat, turmeric, pounded spices, salt, vinegar, mustard oil and a little water. Place the pot over a low flame. Cook, stirring occasionally, until meat is tender. Heat a 'tawa' (griddle) and dry roast 1 tablespoon coriander seeds and 2 teaspoons cumin seeds. Transfer roasted seeds to a mortar and pound to a fine powder. Add this powder to the cooking 'vindaloo.' Cook until oil separates and meat is ready.
Rice pudding
Using rice with short or medium-size grain will give the preparation a soft and chewy texture. Longer grains would be hard to chew. If you use glutinous rice, the pudding will be too sticky.
Ingredients
4 tbsp butter
4 cups kalijira (fragrant) rice
4 tbsp sugar
2 tsp cinnamon, ground
6 cups orange juice
4 eggs
4 cups milk
Juice of 4 lemons
4 tbsp raisin
Method
Melt butter in a pan over a medium flame. Pour the rice and mix well. Cook, stirring until the rice is translucent. Add sugar, cinnamon and orange juice. Mix well and cook until juice begins to boil. Lower the flame and let the rice simmer for 2 to 3 minutes until juice is absorbed. Whisk the eggs and then add them to the milk. Pour the egg-and-milk mixture into the cooking rice and mix well. Continue cooking until rice re-boils.
Set the flame to its lowest and let the rice simmer until it turns soft and creamy. Cover with a lid. Take pan off the flame and let the rice sit for 2 to 5 minutes. Squeeze lemon on the rice, Serve in individual dessert bowls after garnishing with raisins.
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