Ingredients:
1/2 kg boneless meat to be boiled with 3/4 tsp ginger 3/4 tsp garlic
3/4 tsp green chillies grounded
1 small onion minced
Boil meat till tender and 1 cup of soup remains
Strain and keep meat aside
1 tsp jeera
1/2 tsp pepper powder
2 tblsp tomato sauce
1 tblsp chopped kothmir and a big capsicum chopped
3 tblsp ghee
3 eggs, 1 hard boiled egg
2 snall tomatoes sliced
1 tblsp chilli sauce
100 gms boiled macaroni
For white sauce:
1 tblsp flour, 1 tblsp butter, 1 cup milk, 1 cup soup
Method:
Melt butter, add 1 tsp jeera, brown flour slightly.
Add milk gradually and make the thick sauce.
Add capscicum . Finally, add soup and stir till thick.
To this add the sauces, pepper powder and kothmir.
Now mix in the boiled macaroni and meat.
Prepare the "dhaba" by pouring 1 tsp ghee at the bottom of a jelly mould.
Place cellophane paper over it
1) Pour 1 tblsp ghee over cellophane paper
2) Pout 1 egg beaten over this
3) Pour meat mixture over this
4) Sprinkle hard boiled egg over this
5) cover with sliced tomatoes
6) Beat remaining 2 eggs and salt
7) Heat 3 tbsp ghee to boiling point
8) Spread some of the beaten egg over meat mixture
9) Pour some of the hot ghee
10) Pour egg again
11) Pour hot ghee. Continue till all the egg is used up.
Place mold in a moderate hot oven for 15 minutes.
Unmould on a plate. Remove the cellophane paper.
Decorate with vegetables and lettuce.
Friday, May 23, 2008
Malido
Ingredients:
1 cup wheat flour
1 cup rava
1/2 cup milk
1 egg
1/2 - 3/4 cup ghee
knead into a hard dough, adding little water if necessary
charoli, kismis, cashewnuts(25 gms of each)
4 kinds of magaj i.e. (seeds of watermelonn, white melon, pink melon) 50 gms
badam and pista(25 gms each)
gundar and gum crystals, a handful or more if desired
2 cups of jaggery(about 250 gms)
Methods:
Knead the dough with just enough water to make a hard dough. Make into muthiyas and fry golden brown. Remove from ghee and pound immediately till its nicely crushed.
In the same ghee fry the gundar and keep aside. Strain the ghee. In the same ghee add the chopped jaggery and stir on medium flame. Keep stirring till jaggery starts bubbling and starts floating up like an omlette. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and remove from flame. Stir and mix very well.
NB: A 100 gms of mawa may be added if desired after heating slightly.
1 cup wheat flour
1 cup rava
1/2 cup milk
1 egg
1/2 - 3/4 cup ghee
knead into a hard dough, adding little water if necessary
charoli, kismis, cashewnuts(25 gms of each)
4 kinds of magaj i.e. (seeds of watermelonn, white melon, pink melon) 50 gms
badam and pista(25 gms each)
gundar and gum crystals, a handful or more if desired
2 cups of jaggery(about 250 gms)
Methods:
Knead the dough with just enough water to make a hard dough. Make into muthiyas and fry golden brown. Remove from ghee and pound immediately till its nicely crushed.
In the same ghee fry the gundar and keep aside. Strain the ghee. In the same ghee add the chopped jaggery and stir on medium flame. Keep stirring till jaggery starts bubbling and starts floating up like an omlette. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and remove from flame. Stir and mix very well.
NB: A 100 gms of mawa may be added if desired after heating slightly.
Gulab Jamuns
Ingredients:
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
Talhalwo
Ingredients:
1 cup of rawa(semolina)
1 cup of ghee
1 cup of sugar
charoli,kismis, almonds as much as you wish
3-4 cups hot water
Method:
Heat the ghee on a low fire.
Stir in the the rawa and keep stirring till the rawa becomes slightly coloured
Now carefully add half the hot water. Stir well
Then add sugar, the dried fruits. Stir till sugar dissolves. Add more hot water if necessary.
Add 1/4 tsp rose essences or kesar(roasted and powdered) for flavour.
Cover the pot and keep on "dum" for about ten minutes.
1 cup of rawa(semolina)
1 cup of ghee
1 cup of sugar
charoli,kismis, almonds as much as you wish
3-4 cups hot water
Method:
Heat the ghee on a low fire.
Stir in the the rawa and keep stirring till the rawa becomes slightly coloured
Now carefully add half the hot water. Stir well
Then add sugar, the dried fruits. Stir till sugar dissolves. Add more hot water if necessary.
Add 1/4 tsp rose essences or kesar(roasted and powdered) for flavour.
Cover the pot and keep on "dum" for about ten minutes.
Seer Khurma
Ingredients:
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
Dahi Wada
Ingredients:
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
Egg and Mince Roll
Ingredients:
7 eggs
1/2 kg mince mea
3 slices bread
2 tblsp ginger paste
1 tblsp garlic paste
1 tblsp green chilli paste
6 tblsp oil
pinch of garam masala
kothmir and fudina(coriander and mint leaves)
Method:
Beat each egg separately and season with salt and pepper.
Add little milk
Make a thin omellete of one egg with 1 tbsp butter and oil
Make six omelletes
Marinate mince with garlic, ginger, chilli paste and salt for 3 to 4 hours
Then add one raw egg. Soak bread slices in water.
Squeeze them out and add in the meat
Add chopped kothmir nad fudina. Divide into 6 portions
On each omelette spread one portion of mean nad roll. Cover the roll with foil paper. Bake the roll for 1/2 hour in the pre-heated oven at 210 degree C. Cut the roll into slices and serve with ketchup.
7 eggs
1/2 kg mince mea
3 slices bread
2 tblsp ginger paste
1 tblsp garlic paste
1 tblsp green chilli paste
6 tblsp oil
pinch of garam masala
kothmir and fudina(coriander and mint leaves)
Method:
Beat each egg separately and season with salt and pepper.
Add little milk
Make a thin omellete of one egg with 1 tbsp butter and oil
Make six omelletes
Marinate mince with garlic, ginger, chilli paste and salt for 3 to 4 hours
Then add one raw egg. Soak bread slices in water.
Squeeze them out and add in the meat
Add chopped kothmir nad fudina. Divide into 6 portions
On each omelette spread one portion of mean nad roll. Cover the roll with foil paper. Bake the roll for 1/2 hour in the pre-heated oven at 210 degree C. Cut the roll into slices and serve with ketchup.
Khichra
Ingredients:
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
Hareesa(Haleem)
1/2 kg crushed wheat(thuro or dalia)
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
Chundo
Another traditional Dawoodi Bohora recipe.
2 1/2 kgs raw mangoes
2 kgs sugar
2 tsp chilli powder
1 tsp sanchar(black salt) powder
salt to taste
Method:
Peel and wash the mangoes and grate them finely. Add the masala powders, sugar and salt. Fill the mixture in a wide bowl, cover with a cloth and place in the sunlight for 8 days. Stir everyday before placing in the sun. Store in pickes bottles.
2 1/2 kgs raw mangoes
2 kgs sugar
2 tsp chilli powder
1 tsp sanchar(black salt) powder
salt to taste
Method:
Peel and wash the mangoes and grate them finely. Add the masala powders, sugar and salt. Fill the mixture in a wide bowl, cover with a cloth and place in the sunlight for 8 days. Stir everyday before placing in the sun. Store in pickes bottles.
Chana Batata
Another traditional Dawoodi Bohora/Gujarati recipe
Ingredients:
200 gms chana (chick peas)
4 medium sized potatoes
walnut sized tamarind
3 green chillies
3/4 tablespoon gram flour.
Pinch of methi(fenugreek)
1 heaped tsp heera
"Birista"
Fudina
Red chilli powder for garnish
Method:
Wash and soak chana overnight. In the morning add a pinch of baking powder, 1 tsp oil, salt and haldi and presuure cook for 15 minutes. Cool. In about 3 tbsp oil do a "vaghaar" of methi, jeera, and green chillies. Now add the gram flour and roast slightly. Then add the chana, water and stir well. Add the tamarind water and potatoes boiled previously and diced.
Let simmer for a while, till gravy reaches the desired consistency. Serve topped with birista and fudina leaves, red chilli powder and sprigs of lemon
Ingredients:
200 gms chana (chick peas)
4 medium sized potatoes
walnut sized tamarind
3 green chillies
3/4 tablespoon gram flour.
Pinch of methi(fenugreek)
1 heaped tsp heera
"Birista"
Fudina
Red chilli powder for garnish
Method:
Wash and soak chana overnight. In the morning add a pinch of baking powder, 1 tsp oil, salt and haldi and presuure cook for 15 minutes. Cool. In about 3 tbsp oil do a "vaghaar" of methi, jeera, and green chillies. Now add the gram flour and roast slightly. Then add the chana, water and stir well. Add the tamarind water and potatoes boiled previously and diced.
Let simmer for a while, till gravy reaches the desired consistency. Serve topped with birista and fudina leaves, red chilli powder and sprigs of lemon
Golpapdi
This is one of those traditional Dawoodi Bohora recipes passed from generation to generation... I got it from one of those rare to come across books "Bohra Food A Gourmet's Delight" by Shirin Vahanvala
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
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