Sunday, October 17, 2010
THIS IS A RECIPE FOR AN ENTIRE MEAL AND SERVES 6
1)FOR GREEN MASALA PASTE
50 gms.Fresh Ginger Root ,peeled
5o gms.Garlic Flakes ,peeled
5-10 hot Green Chillies(According to taste)
1 small Bunch Fresh Coriander (Cilantro)Leaves,picked and washed
Grind all above Ingredients together to a fine Paste
2)THE SHALLOT-DRY COCONUT THICKENER
100 gms. Shallots sliced fine lengthwise in Strips
0.5 cup Dry Shredded Coconut
First dry roast the Shallot strips till the Juice dries up.Then add 0.5 tbsp.of Sesame Oil and continue Roasting on low flame till brown and crisp.Keep aside and dry Roast the Shredded Dry Coconut till crisp and golden.Cool to room temprature and grind together to as fine a Powder as possible.
3)GARAM MASALA POWDER
1 tbsps.Sesame Seeds
2" piece Cinnamon Bark(Daalchini/Taj)
15 whole Pepper Corns(Kaali Miri/Kaali Mirch)
5 whole Cloves(Lavang/Laung)
3 Blades of Mace(Jaipatri/Javitri)
3 Green Cardamoms(Hirvi Velchi/Chhoti Ilaichi)
2 Black Cardamoms(Masala/Kaali Velchi/Badi/Doda Ilaichi)
2 whole Star Anise(Baadyaan/Badam Phool)
2 Bay Leaves(Tamaal Patra/Tez Patta)
1tsp.Carraway Seeds(Shahi Jeera/Kaala Jeera)
1tsp.Lichen(Dagad Phool/Stone Flower)
1 tiny piece Nutmeg(Jaiphal)size of 1 whole Chick Pea
Dry roast each Spiceseparately on low flame till crisp and Aromatic.Powder and keep ready.
1kg.Goat Meat (Leg/Shank)
300gms.Shallots(Red Onions),finely minced
3 tbsps.Red Chilli Powder
Salt to taste
2 tbsp.Sesame Oil
250 gms.Shallots(Red Onions)
3-5 hot Green Chillies
20 Sprigs Fresh Coriander Leaves ,picked,washed and finely minced
0.5 tsp.Granulated Sugar
Salt to taste
Combine all Ingredients together and cover.Keep in 'Fridge to chill till required.
2 cups Whole Wheat Flour
1 pinch Salt
1.5 tbsp.Sunflower Oil
Water to bind
Mix the pinch of Salt with the Flour.Make a well in the centre of the Flour and add Water little by little to form a pliable Dough.Cover with a lid and allow to rise for 10-15 minutes.Divide into 18-20 balls.Roll out into 3" diameter rounds and smear with a few drops of Oil.Fold into desired shape.Sprinkle a little Flour on the Rolling Board and Pin and lightly roll out 0.5" thick Squares/Triangles/Rounds.Spray a Griddle with Pam Spray and roast on both sides till cooked and browned crisply.Repeat the process till all the Chapaties/Paratha are made.
Cut the Meat into 1 " pieces and wash clean.In a deep Basin combine the Meat,Green Masala Paste,Coriander-Cumin Powder,Turmeric Powder,200gms.of finely minced Shallots ,Tomato Puree and Salt to taste.Mix well, cover and marinate for 30 minutes.
Heat the Sesame Oil in a Pressure Cooker and lower flame.Add the Asafoetida Powder and 30 seconds later add the 100gms.finely minced Shallots.Fry on medium flame till crisp and brown.Add the Red Chillie Powder and fry for 30 seconds more.Add the marinated Meat and 2-3 cups of Water.Cover with Lid and Pressure cook for 2 whistles.Allow Pressure to subside and then open Lid.Sprinkle in the Coconut- Shallot coarse Powder and Garam Masala Powder into the cooked Meat and stir to mix well.There should be no lumps.Now simmer covered for a further 5-10 minutes till well assimilated.Adjust the Salt to taste if needed.Garnish with finely chopped Fresh Coriander Leaves and serve hot with Shallot Salad and Indian Bread or hot Steamed Rice.
If served with Indian Bread(3 Chapaties) each,the Calorie Count is 663 Calories of which: 26 g. Total Fat----8.7 g.Saturated Fat,6 g. Polyunsaturated Fat,8.4 g Monounsaturated Fat,111 mg.Cholestrol----Sodium 570 mg. ,Potassium 1361 mg.---Total Carbohydrates 68 g.,Dietary Fiber 9 g. Sugar 2.3 g.---Protein 46 .7g.
You'll have to find out the Calories for the Rice---I prefer this with Chapaties or Parathas---it makes for a good "Cheat" Meal once in a while!!!