Saturday, June 25, 2011

Rogan Josh!

            Shor in the City ? BCUZ therz (Rogan) JOSH in the KITTY !!
1 kg/2.2 lb of Clean and cut lamb 
1 Cup of whisked yoghurt
4 Cloves
1 -2'' Stick of cinnamon 
3 Black cardamom pods
2-3 Bay leaves
2 tsp of Red chilli powder
2 tsp of Ginger powder
4 tsp of Aniseed powder
1 tsp of Garam masala powder
1/2 tsp of Saffron(optional)
3/4 Cup of Ghee
A pinch of Asafoetida
2 Cups of water
Salt to taste

1. Marinate the lamb pieces in yoghurt, cloves, cinnamon stick, black cardamom and bay leaves for 10 minutes.
2. Heat oil in a deep pan, add the lamb pieces and cover it till it stops spattering.
3. Add salt and asafoetida and stir.Cook on medium heat till the yoghurt dries. 
4. Lower heat, and stir briskly to prevent from sticking.
5. Sprinkle a little water and stir till the meat browns.
6. Repeat this twice, cook till the oil separates.
7.  Add the red chilli powder mixed with a little water.
8.Cook on high heat, stirring briskly. Add water, ginger powder and aniseed powder.
9. Cook for 10-15 minutes. 

10. Soak saffron in 4 tsp of warm water, grind and add to the lamb.
11. Cook until the lamb is tender and oil begins to separate.
12. Sprinkle Garam Masala and Serve Hot with Egg Parantha!

Kathi Kebabs/ Mumbai Frankie Rolls!

"Undoubtedly The Best Roll on my Blog!!
 It's my all time favorite-quite a belly filling roll...
...seriously delicious!"

Ingredients :-
For the filling:-
500 gm/1.1 lb of Boneless Chicken cut into 5cm pieces
2 tbsp of Chopped onions
1 tbsp of Chopped tomatoes
2 tbsp of Ginger-garlic paste
1 tbsp of Coriander powder
1/2 tsp of Turmeric
1 tsp of Garam masala powder
2 tsp of Chopped hot green chillies
1/2 cup of Thick Hung Curd(for marination)
1 tbsp lemon juice
1 tsp of Amchur powder
1/2 tsp of Red chilli powder

For the Salad Filling:-
1 Finely sliced large red Onion 
5-6 tbsp Finely chopped fresh coriander leaves
5-6 tbsp of Green Chilli Chutney
5-6 tbsp of Mint Chutney diluted
5 tbsp of Chaat powder(optional)

For the Parantha:-
(Use Medium Sized Phulkas or Chapatis)
3 cups of Refined Flour(maida ) OR Whole Wheat Flour (gehun ka atta)
Water  and 1 tsp oil to knead
3-4 tbsp of Vegetable oil for frying
½ tsp of Salt
12 Eggs

(I)1. Mix all the ingredients except for chopped onions and tomatoes and marinate for at least 2 hours.
2. Skewer the kebabs and cook on embers of charcoal fire or bake at 180 deg C/350 deg F for 20 min or till soft and done.
3. In a pan, heat 1 tbsp of oil and  add 1 tsp of the ginger-garlic paste and saute.
4. Add the chopped onions and saute some more.
5. Now add the chopped tomatoes and saute some more.
6. Remove the kebabs from the skewers and add them to this pan of chopped onions and tomatoes and saute for about 4-5 minutes or until some oil separates. (Do not add water, we want the chicken to  be moist and juicy and not watery)
7. Remove the dry chicken pieces/ chicken kebab masala  from the pan and keep it aside. 

(II) For the Salad Filling- Mix all the ingredients together in a bowl and keep it aside.

(III)1. For the Parantha-  Using sufficient water, knead the flour gently to form a soft dough. Cover and keep aside for 15 minutes.
2. Divide the dough equally into 12 balls. Now roll out each ball in approximately 18 cm or 20 cm rounds.
3. Medium heat the griddle and lay the rolled chappati on it.
4. When one side is slightly cooked, turn and cook the other side similarly.
5. Add 1 tsp oil on each side, spread evenly and lightly fry both the sides.
6. Now break an egg over the parantha and spread it evenly. 
7. Pour a little oil on the egg and the sides. When the egg is done, remove the parantha and keep it aside.
To assemble the Kathi/Frankie- spread a sheet of grease proof paper, place the parantha on it topped with dry chicken pieces/ chicken kebab masala and the salad filling.
Roll together and serve hot with green chilli chutney and mint chutney.
"Tadaa !!! Your Belly Filling Portion is Ready!!