Food Carnival

first_imgPUNJABBadam GoshtIngredients2 lbs. lambs mutton cut into serving pieces1 lbs. onions sliced1 tablespoon ginger and garlic paste½ lbs. yogurt beaten¼ lbs. blanched and ground almonds½ oz. sliced coriander leaves4 oz. ghee1 tablespoon each of dhania jeera powder and garam masala½ teaspoon turmeric powderSalt and chili powder to tasteMix yogurt with spices and salt. Add mutton and set aside for 3 hours. Heat 4 oz. ghee and add ginger, garlic and onion till soft. Add almonds and mutton and cook for ½ hour until dry. Mix in hot water and continue cooking for 15 additional minutes. Remove from fire put in a serving dish and decorate with coriander leaves.Spicy Egg and Cheese ParathaIngredients 1 lbs. flour4 eggs1 oz. onion sliced finely½ oz. chopped coriander leaves1 teaspoon grated ginger1 teaspoon sliced mint leaves1 teaspoon each of dhaniajeera powder and garam masala½ teaspoon turmeric powder1 oz. tomato chopped finely 4 oz. grated cheese4 oz. gheeSalt and chili to tasteAdd enough water to the flour to form stiff dough. Heat 2 ozs. ghee and fry onion and ginger until soft. Add tomatoes and spices. Cook until dry. Beat eggs, mix with tomato mixture along with coriander leaves and cheese, and stir until the mixture turns firm. Divide dough into lime sized balls. Roll out each ball into a round circle. Stuff filling, fold edges and make into round balls. Flatten ball and roll with dry flour into a thick round paratha. Shallow fry and serve with hot green chili chutney and ketchup.PinjariIngredients8 ozs. wheat flour6 ozs. ghee1 teaspoon cardamom seeds6 ozs. castor sugar4 ozs. blanched and sliced almonds, pistachios and cashew nutsHeat ghee and add cardamom seeds and wheat flour. Stir on a slow fire until the flour turns golden brown and emits a nice aroma. Remove from fire and mix nuts and sugar.HYDERABADShahjahani Egg CurryIngredients 12 hard boiled eggs¼ lbs. of boiled green peas¼ lbs. potatoes boiled, peeled and diced1 oz. onion grated ½ oz. blanched almonds ¼ oz. green chilies½ oz. of mixed whole spices like cardamoms, cloves, red chilies, cinnamon stick4 oz. ghee1 teaspoon poppy seeds1 oz. mint leaves1 teaspoon ginger1 small tea cup coconut milk2 medium tomatoes, blanched and sliced1 tablespoon yogurt Salt and chili powderFor Decoration2 rings canned pineapple cut into small pieces1 oz. finely sliced blanched almondsCut eggs into halves lengthwise. Remove yolks carefully so as not to damage the outer shells of eggs. Mince the yolks. Fry whole almonds, poppy seeds, onion and all the spices lightly, then grind to a smooth paste along with the green chilies, mint and ginger. Heat 2 oz. of ghee and fry ¼ of the ground mixture to a golden color. Stir in the yolks, peas and potatoes. Keep stirring till thick. Remove from fire and cool. Stuff one half of the egg shell with the mixture and cover with other half. Tie both halves with a thread carefully together and fry in a little butter. Drain and set aside in a serving dish. Heat remaining ghee and fry remaining ground paste to a golden color. Stir in tomatoes and remaining spices. Cover and cook over a medium heat until tomatoes turn soft. Add coconut milk and yogurt. Continue cooking until gravy turns thick. Pour gravy over eggs and garnish with sliced almonds and pineapple. Remove threads from the eggs.Nutty BrinjalsIngredients 1 lbs. small eggplants4 tablespoons roasted peanuts½ oz. cashew nuts2 tblsps coriander powder1 tablespoon poppy seeds1 teaspoon each of turmeric powder and ground cumin seedsSalt and chili powder to tasteGrind nuts and poppy seeds to a smooth paste and stir in all the seasonings. Wash and wipe eggplants; slit each eggplant into four. Stuff the ground mixture liberally into each eggplant. Melt 2 tablespoons of ghee and fry the eggplants lightly on all sides. Sprinkle left-over paste on top. Cover pan tightly. Cook over a very slow fire, stirring frequently until the eggplants are tender. Serve hot.Shahi Bread DessertIngredients6 slices bread1 litre whole milk2 oz. mixed sliced nuts like walnuts, almonds, cashew nuts, pistachios2 teaspoons rose waterSugar to taste4 oz. gheeTrim and cut bread into quarters and deep fry to a golden color. Drain thoroughly. Pour over each slice enough milk to moisten, but not soak bread. Heat milk and sugar together until the mixture turns thick and separates from the side of the pan. Arrange pieces of bread in a single layer on a serving plate, spread thickened milk after mixing rose water on top and decorate with nuts.KashmirRogan JoshIngredients2 lbs. lambs mutton cut into serving portions1 lbs. finely sliced onions1 tablespoon ginger and garlic paste1 oz. mixed spices like cloves, cinnamons and cardamoms4 oz. cashew nut paste½ oz. coriander leaves¼ oz. mint leaves1 tablespoon each of dhania jeera powder and garam masala¼ lbs. ghee½ lbs. fresh yogurtSalt and chili powder to tasteHeat ghee and add whole spices. When spices emanate aromatic smell add remaining ingredients and cook over a very slow fire for 1 hour until the mutton is soft and the ghee floats on top.Walnut ChickenIngredients 1 lbs whole chicken steamed4 ozs. walnut paste2 small tea cups pomegranate juice4 oz. grated onions1 tablespoon ginger and garlic paste1 tablespoon garam masala and dhania jeera powder1 oz. coriander leaves½ oz. mint leaves4 oz. gheeSalt and chili powder to tasteHeat the ghee and fry onion, ginger, garlic, mint and coriander until soft. Add walnut paste, spices and salt and cook mixture for 2 minutes. Add chicken and pomegranate juice and cook for 10 minutes on a slow fire. Serve on a bed of green salad.Chuare Ki KheerIngredients1 litre whole milk4 ozs. dry dates5 ozs. grated jaggery ½ teaspoon dry ginger powder½ teaspoon cardamom seeds2 ozs. Mixed nuts like almonds, pistachios and cashew nuts1 oz. gheeSoak the dry dates in hot water overnight. Drain out water. Remove the seeds and run in blender with one small tea cup of milk for 1 minute until smooth. Heat remaining milk with jaggery, add dry date paste, ginger and cardamom seeds and cook for ½ hour on a slow fire until thick. Fry nuts in ghee and serve hot.MAHARASHTRAMasala BhakriIngredients ½ lbs. bajra (pearl millet) flour 2 green chilies sliced finely 2 tablespoons finely chopped coriander leaves2 tblsps sesame seedsButter as requiredSalt to tasteMix all the above ingredients together to form hard dough. Divide into big balls and roll out into round thick chapatti on a floured board. Dry roast on both sides until done. Smear with butter and serve with green garlic chutney.Hot and Spicy Fish CurryIngredients1 lbs. pomfret or butter fish cut into neat serving portions4 oz. fresh coconut¼ oz. whole red Kashmiri chilies4 oz. onions finely sliced½ teaspoon turmeric powder1 teaspoon each of ginger and garlic paste1 teaspoon each of garam masala and dhania jeera powder1 oz. tamarind paste1 teaspoon sliced garlic½ tsp mustard seeds1 tablespoon sliced coriander leaves2 ozs. gheeSalt to tasteGrind together coconut, onions and chilies. Heat half the ghee and fry the ground paste to a light golden color. Add spices, salt, ginger and garlic paste and ¼ litre water. Bring to a boil and add the cleaned fish slices. Cook for 10 minutes. Place in a serving dish. Heat remaining ghee and fry mustard seeds and sliced garlic. When the seeds stop tossing, pour over the curry. Garnish with coriander leaves and serve.Ginger DelightIngredients 4 oz. fresh ginger ground4 oz. fresh coconut grated¼ teaspoon ground cardamom and nutmeg powder1 litre whole milk¼ lbs sugar4 oz. mixed sliced nuts like almonds, pistachios and walnuts2 oz. gheeHeat ghee and fry ginger and coconut to a golden color. Mix together sugar and milk and boil till the mixture is reduced to ¼ of its quantity. Add coconut and ginger and half the nuts. Keep stirring till the mixture forms a ball and separates from the sides of the pan. Put mixture on a greased plate, level the surface and decorate with the remaining nuts. When cold cut into square pieces and serve.  Related Itemslast_img

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