October 2010

Patalvalia Nu Biryan

5lbs lamb meat and bones, young lamb shoulder, approx. 2” cubes of meat

paste together to come to ¾ to 1c worth of paste:
ginger (1 part), garlic (1 part), green chili (2/3 part)

Marinate the lamb in the paste.
Slice 9 medium (approx. 2 ½” dia.) onions cut into long slivers.
Place a serious amount of oil at the bottom of a heavy pot (like Staub) on medium heat, cook the onions till golden, almond-like color.
add the following masala and mix with the onions:
haldi, jeera, garam masala, dhana powder, whole jeera, red maarchi

Put in the marinated lamb.
Stir it up every so often, so it’s not sticking. Total cooking time for the lamb could be 2 hours.

Simultaneous to lamb on the stove, prepare patras. Frozen patras can be slowly warmed on baking sheet at 350 F.

After the lamb is well cooked and falling off the bone, add 1c yogurt to the pot. Bring back to boil/simmer.
Spoon out into serving dishes and mix in baked patras, taking care to break as few as possible.

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Smokin’ Daal

Soak over-night:
¾ part toor daal
¼ part chaana daal

Marinate cubed lamb with bones overnight in paste made up of:
garlic, ginger, chili

cook together:
onions, tomato, chilis, kothmir, jeera, haldi

Add marinated lamb and cook till lamb is done.

Take out the lamb and set aside in a dish.
With a stick blender, or using a blender, puree the daal and masala.
Put the lamb back in the pot and let simmer.

Vagar:
jeera, clove, cinnamon, onion, curry pata, star anise

Cook till onions are crispy.

COAL for smokin’:
Make hot coals, preferably wood charcoal.
Place in heat-proof container, into daal pot.
Pour hot oil over the coals to create smoke.
Place lid over daal pot asap so that charcoal smoke remains in the pot and daal can absorb smoky-goodness.

Serve with rice.

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Chapli Kabob

Marinate together for ½ hour or more:
4lbs beef
2 small tomato, diced
2 small onion, diced
2 eggs
3T ginger paste
3T garlic paste
3T oil

When ready to cook, oil up hands and make mini pattis, roughly 3T of mixture, like a meatball size. Roll and flatten in hands.

Heat oil in skillet
Drop pattis in carefully
Kabobs will plump up. Wait for browning on both sides.
Drain on paper towel.

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Paratha

Fine wheat (flour from the Indian store)
Warm water.

Form a dough.

Split into balls, flatten each, coat with oil and flour, stack and roll out several together to make several circles of dough all at the same time.

  

Then…pick a method to create layers:

        

Place rolled-out layered dough on hot tava. Using spatula, brown both sides.

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Nootan Bharani’s ice cream – pure veg (rose option)

2 cups dairy (whole milk, or half and half)
1/2 cup sugar
2 T cornstarch
1 cup cream

2 to 4 teaspoons rosewater
1/4 cup fresh strawberry puree

Have a strainer in a bowl ready over an ice bath.
Bring the dairy and 1/4c of the sugar to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Mix cornstarch and about 2T of milk to make a smooth paste.
Whisk the paste into the heat dairy mix and add the rest of the sugar.
Combine milk mixture with egg mixture.
Stir gently, being sure to scrape the bottom of the pan.
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, about 4 minutes.
Strain it into a bowl set over an ice water bath.
Cool overnight in fridge.
Stir in 2 to 4 teaspoons of rose water.
For color, add about 1/4 cup of fresh strawberry puree.
Freeze mixture in an ice cream maker.
After ice cream is done in the ice cream maker, spoon into box for freezer layering.

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Nootan Bharani’s custard style ice cream (mango option)

3 cups dairy (whole milk, heavy cream, or a mix)
1/2 cup sugar (can vary this depending on sweetness fruits that you plan to add)
8 egg yolks
pinch of salt

mango puree from 3 fresh and sweet mangoes

Have a strainer in a bowl ready over an ice bath.
Bring the dairy to a simmer in a medium pot over medium-high heat–about 5 minutes. Watch it carefully so it doesn’t boil over. Remove from heat as soon as you see bubbles forming and let sit until it’s cooled to room temperature.
Beat the eggs, sugar, and pinch of salt into a thick paste.
Temper the mixture with a bit of the warm milk mixture.
Combine milk mixture with egg mixture.
Return everything to the pan and cook over medium-low heat. Stir gently, being sure to scrape the bottom of the pan (you’re making custard here).
The sauce is ready when it looks silky, has thickened so it coats the back of a wooden spoon, and has reached a temperature of about 170-degrees.
Strain it into a bowl set over an ice water bath.
Variations: If you are making non-mango ice cream, and you want essences, add to mix at this point.
When cooled (best to cool overnight in fridge), freeze mixture in an ice cream maker.

For Mango Ice cream, stir in good-quality pulp (that from fresh mangoes is best) into the mixture just before pouring into ice cream maker.
Optional: reserve some of the pulp. After ice cream is done in the ice cream maker, spoon into box for freezer layering with reserved pulp.

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