Category Archives: arabic delicacy

Muttonacha Rassa

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Sundays is a usual scene in my kitchen….and most of the Sundays are enjoyable with a hearty Spicy Mutton Curry (मटणाचा रस्सा). So here is my take on a slightly different take on spicy mutton curry.

Ingredients:

Goat meat /Mutton 1kg, ginger garlic paste 1tabsp, onions 2medium finely chopped, garlic crushed 7 -8 cloves.
Dry spices – turmeric 1tsp, pachkalshi masala (SKP) 4 – 5 tsp, coriander cumin powder 1 tabsp.

Vaatan (masala paste) fresh coconut grated 2tabsp, dry coconut grated 2 tabsp, red chillies dry 4/5, garam masala 1tsp, cardamom 4-5 and 2 bay leaves.

Oil 100grm, salt to taste. Coriander leaves for garnish.

Method:

In a bowl mix the dry spices – turmeric, red masala and coriander cumin powder with the mutton. Add ginger garlic paste and massage well in the meat. Set aside for a couple of hours.

Heat oil in a heavy bottom pan, add garlic. Saute for less than a minute and then add onions. Stir fry till it turns pink and translucent. Now add the marinated meat to it. Stir fry the meat on high flame for 5 mins till the oil separates. Add 500 morning of warm water. Season it with salt. Bring it to a boil and simmer it with lid on. Cook till tender.

Till the meat cooks we prepare the vaatan ( curry paste) . In a work heat a tabsp of oil and tamper bay leaves, cardamom and red chillis. Add fresh and dry coconut and roast for 2/3 minutes. Add garam masala. Transfer it to a mixer and grind it into a fine paste.

Add this ground paste to the mutton curry and bring it to a boil. Garnish with coriander leaves. Serve hot with Roti, Rice, Ghavan etc the choice is endless and so is the level of enjoyment.

N.

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Nalli Nihari

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Nalli Nihari is a spicy slow cooked stew of lamb shanks. An authentic Mughlai delicacy has originated in India. Traditionally it is cooked in very low heat preferably on a sigdi overnight and relished in the morning for breakfast. This dish is known for it’s spiciness and distinct taste.

So here is my take on the famous Nalli Nihari…

Ingredients :

Lamb shanks 1 kg, ghee 7tabsp, ginger garlic paste 3tabsp, thick curds 2 cup, chilli powder 2 tabsp, turmeric powder 1tsp, coriander cumin powder 2tabsp, Nihari masala 4tabsp, salt to taste, fried onions 1 1/2 cups, bay leaves 2/3, wheat flour 2 heaped tabsp.

Nihari Masala –

Dried chillies 5, ball chillies 8, fennel seeds 2tabsp, cloves 1tabsp, cardamom 12, mace 1 blade, nutmeg powder 1/2tsp, cinnamon 2inches, chana dal 2tabsp, star anise 1, peppercones 10, poppy seeds 2tsp.

Roast the above ingredients on low heat till they turn slight brown and grind it into fine powder.

Method:

Marinate the meat/shanks with ginger garlic paste and curds and keep it aside for an hour. Heat ghee and tamper bay leaves and ball chillies. Add the marinated shanks and pan roast non high flame till they turn slightly brown. Add the dry spices – chilli powder, turmeric, coriander cumin powder, Nihari Masala. Blend in with the meat and stir fry till the oil separates. Add a litre of water. Add fried onions. Season it with salt. Bring it to a boil and then reduce the heat to very low. Slow cook for at least 3 hours stirring occasionally. Mix the wheat flour with a little water to make a slurry and add to thicken the curry. The meat should fall off the bone.

(My twist – separate the cooked meat in a serving dish, run a hand blender in the curry and strain it for a smooth stew)

Garnish with a strand of coriander. Serve hot with Naan.

N.

Ghee Roast Chicken

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Ghee Roast Chicken is one of my favorite. Spicy and rich semi dry chicken pan roasted is an all time favorite during the meet ups. Sharing this recipe and hitting the 250th mark of recipe on my blog.

Ingredients:

Chicken legs and breast cut into medium pieces 1kg, ginger garlic paste 2 tabsp. whole garam masala (cloves, cinnamon, fennel seeds, pepper, cardamom, star anise and mace 2/3 each ) fried onions 1cup, dry coconut 1/2cup, bay leaves 2/3. Dried red chilli 2/3. Ghee 5/6 tabsp, salt to taste. Turmeric 1tsp, coriander cumin powder 2tsp, chat masala 1tsp, jaggery or palm sugar 1tabsp, red chilli powder 2/3 tsp. Oil 2tabsp. Curry leaves and coriander leaves for garnish.

Method:

Heat oil in a wok tamper it with whole garam masala, coconut and half cup fried onions. Roast till brown and after it cools grind it into paste.

Heat ghee in a heavy bottom pan and tamper it with bay leaves and chillies. Add chicken on high flame and roast it till golden. Add the masala paste, ginger garlic paste, dry spices – turmeric, chilli powder, coriander cumin powder and fried onions. Blend in with the chicken. Add a cup of water. Season it with salt and palm sugar. Cover it and lower the heat. Cook till it becomes tender. If watery turn the heat high and let it dry. Garnish with chat masala, fried curry leaves and chopped coriander leaves. Serve hot.

N.

Kheema Pao

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Kheema pao is not just a meal but is one of the most satisfying experience. (दिल का पेट भर जाता है।) Can be enjoyed as breakfast, lunch or dinner. It can be mutton or chicken, both has it’s unique taste. So, here is my take on Kheema. I have used chicken mince, one can try the same recipe with mutton or beef.

Ingredients :

Chicken mince (kheema) 500 grms, onions 4 medium finely chopped, green chillies 4/5 chopped, ginger garlic paste 1tabsp, tomatoes chopped 2, turmeric powder 1tsp, coriander cumin powder 2tsp, red chilli powder 2/3 tsp, red masala 3/4 tsp (or garam masala 2tsp, chat masala 1tsp), mint leaves handful, coriander leaves chopped handful, salt to taste, oil 3/4 tabsp, fried onions for garnish. Butter 2tabsp.

Method:

Heat oil in a pan and sauté onions till golden brown, add tomatoes and fry till it leaves oil, add the dry spices (turmeric, red masala, chilli and coriander cumin powder). Add chillies and ginger garlic paste. Stir fry for a min and add the mince. (If chicken it takes 15/20 mins to cook if mutton, it takes 30/40 mins) stir fry on high flame, season it with salt. Gradually add water a cup or two of warm water ( consistency depending on how you prefer, I prefer dry so add only 1 – 11/2 cups of water).

Bring it to a boil and add mint and coriander leaves. Keep the lid on and lower the heat and allow it to slow cook. After it is cooked keep the heat high and dry out the curry a little. Garnish it with more coriander, mint leaves, butter and fried onions. Serve it with Pao.

( I smoke the kheema with a piece of lit coal for extra flavour)

N.

Bhuna Gosht

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Bhuna Gosht /Mutton Bhuna is another Arabic delicacy adopted by us. Mutton is roasted first and then is slow cooked in whole spices and my twist to this dish is I use chilli paste to enhance the flavour. Mutton when slow cooked leaves an aromatic flavour and extremely juicy meat that makes you crave for more.😄

Ingredients :

Mutton 1kg, dried chilli 200 grams (soaked in warm water for an hour), coarsely grounded a table spoon of each- ginger , garlic, coriander, cumin. Whole garam masala – 5 green cardamom, 2 masala elachi (big cardamom), 1 small piece of cinnamon, 2 mace, 4/5 cloves and pepper and 2/3 bay leaves. Turmeric powder 1 tsp. Poppy and sesame seeds 1tsp grinded into a paste. Curds 2tabsp. Fried onions 1 cup. Oil /Ghee 4/5 tabsp. Salt to taste and chopped Coriander for garnishment.

Method:

Soak the chillis in warm water for an hour and then drain the water and grind the chillis into a paste. Heat oil or ghee in a heavy bottom pan and tamper it with the whole garam masala. Add the mutton and roast it on high flame till it turns slightly brown. This is the Bhuna process. Now add the fried onions and the coarsely grounded paste of ginger garlic and coriander cumin. Add the chilli paste. Now add the turmeric and the Poppy sesame seeds paste. Continue roasted the meat in the spices. Add curd and season it with salt. Now add 2/3 cups of water and let it slow cook for an hour till the meat is tender and succulent. If the curry too runny let it dry on high flame for a couple of minutes. Garnish with coriander leaves. Serve hot with roti or bhakri.

N.

Shakshuka!

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Shakshuka is an exclamatory delicacy. Poached velvelty eggs sink in the rich tomato sauce. An Arabic staple dish traditionally served in cast iron pan or Tajine with bread. (Ideal accompanied by while wine.) A powerpacked breakkie or even an early dinner….here is my take on Shakshuka!

Ingredients:

Onion 1 medium chopped, Tomatoes 2 chopped, Capsicum 1chopped, Parsley 1 tabsp, Olives 5-6 diced, Garlic 2cloves finely chopped, Salt, Pepper, Oregano and chiliflakes 1/2 tsp each. Tomato ketchup 4/5 tabsp, Sun-dried Tomatoes 5/6, Mozerella cheese 2 tabsp, Feta Cheese crumbled as desired, Olive oil 2tabsp, Plum relish 1tabsp, Chicken stock 1 cup and Eggs 2.

Method:

Heat oil in a pan saute garlic, onions, tomatoes, Capsicum. Stirfry for a couple of minutes. Add the ketchup, Plum relish and keep stirring. Now add chicken stock and seasoning. Add diced Olives and Sun-dried Tomatoes give it a good stir. Add cubed feta and drizzle Mozerella all over. Let the mixture blend into a thick rich sauce. Once the sauce is ready slowly slide in eggs and garnish with Parsley. Cover and lower the heat. Let the eggs poach in the tomato sauce.

(Another option is transfer the sauce into an iron cast pan or Tajine, slide the eggs into the sauce and in a preheated iver bake it for 10/15 mins at 220°)

Serve hot with Focaccia or any loaf of bread.

N.