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Wednesday, April 16, 2014

Shubho Nababarsho 1421



Shubho Nababarsho 1421. This is one such day, almost all Bangalees around the globe remember the date from Bangla calendar. Though Poila Boishakh is not observed as a holiday anywhere outside Bengal, we , in our own small ways try to make the day stand out from the rest of the ones we live otherwise.

This year on April 15, while we welcomed year 1421, tried to make the family dinner a little special. Made Dahiwalla meat. There are plenty of recipes on the net, finally drew inspiration from the one credited to Atul Sikand and adapted it to suit taste buds of my family.

This dish scores very well on taste , colour and flavour but is very easy to cook.
DAHIWALA MEAT MY STYLE

Ingredients

Mutton: 600 gms, preferably from leg, and with some bones

Dahi : 250 gms; hung; beaten to smooth consistency

Onion: 1 large, finely sliced

Ginger paste: 1 and ½ tablespoon

Garlic paste: 1 and ½ tablespoon

Red chilli powder: 1 tablespoon(optional/ to taste)

Garam masala powder: Used Anisa Arif’s Zaiqa Garam Masala powder

Whole masalas: Bayleaf, Black cardamom, Cinnamon, Cloves, Star Anise, Green cardamoms

Dhania powder: 1 and ½ tablespoon

Jeera powder: 1 tablespoon

Javitri powder: ½ tsp

Keora water: 4 to 5 drops

Procedure

1.       Mix ginger paste, garlic paste, garam masala powder, red chilli powder, salt(to taste) into the beaten curd. Add mutton pieces, after drying up the moisture in kitchen towel. Marinate for 2-3 hrs at least in refrigerator

2.       In a pressure cooker, add 1 tsp ghee to 2 tbsp of white oil till almost smoking. Add finely sliced onions and fry till crispy brown. Strain, drain on paper towel, and blend it to a smooth paste.

3.       Heat the oil in wok. Add whole masalas. Add brown onion paste and sauté. Add the marinated mutton pieces with minimum marinade, and seal them till they start browning.

4.       Add the remaining marinade, stir and sauté till oil starts separating. Add dhania powder, jeera powder and keep stirring to blend well with the rest of the masala.

5.       Once masala is done, add ½ cup of boiling water and stir well.  Close the cooker and bring it to boil, till 3-4 whistles(or as is reqd) till soft.

6.       Open lid, simmer to reduce gravy to desired consistency.

7.       Add keora water and javitri powder. Mix well. Cover and open only when serving

8.       Dahiwalla meat is ready to serve with plain rice, or naan or roti as per choice.
 
 
 
 

 

 






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