MIRCHI KA SALAN

MIRCHI KA SALAN
[Green chilies in curry sauce - personal variation]

Originally posted here:
http://atthebackofthehill.blogspot.com/2005/11/agar-firdaws-bar-ru-ye-zamin-ast.html



One pound of Mulatto Isleño chilies (or substitute any other large mild chili, such as Poblanos or Anaheims).
One onion, minced.
Three or four cloves of Garlic, minced.
A thumb-length of ginger, minced.
Quarter cup roasted Peanuts.
Two TBS Sesame seeds, lightly toasted.
Three Tsp. ground Coriander.
One Tsp. ground Cumin.
Half Tsp. Cayenne (or more).
Half Tsp. Turmeric.
A generous pinch of Sugar.
A pinch of ground Cinnamon.
Pinch Salt.
One and a half cups Water.
One and a half cups Coconut milk.
Half cup strong Tamarind water (2 - 4 TBS Tamarind paste in hot water).
Quarter cup chopped Cilantro.
Quarter cup chopped Basil.
Quarter cup chopped Parsley.
Quarter cup Olive Oil.
A hefty squeeze of Lime juice, added at end of cooking,


1. Grind peanuts and sesame seeds to a fine paste.
2. Roast whole chilies over a flame till the skin blackens. Peel, deseed, chop into large pieces.
3. Heat oil in a large frying pan, fry the onion golden, and add garlic and ginger. When the garlic has gilded, add the spices, salt, sugar, and stir-fry till the fragrance rises.
4. Add the peanut and sesame paste, plus the coconut milk and the water. When it boils, add the chilies. Simmer, stirring, till the sauce thickens and the oil separates.
5. Add the tamarind water, bring back to boil and cook a short while longer.
6. Stir in the fresh herbs and remove from heat. Now add the hefty squeeze of lime juice.
7. Garnish generously with two or three chopped Roma tomatoes.

Serve with flaky flatbread and rice.
Serves four.


Note I: Instead of grinding peanuts and sesame, one can substitute a quarter cup (four tablespoons) of smooth peanut butter. The taste will not be much affected.
Note II: There will be some wastage when peeling the chilies.
Note III: The hue of this dish should be a lovely speckled vert emeraude. It should be semi-scoopable, and not soupy.
Note IV: This is like the Hyderabadi Mirchi Ka Salan (see this post: http://cookingwithalizard.blogspot.com/2008/06/mirchi-ka-salan-andhra-version.html ). But it is better. And not as greasy.

HYDERABADI MIRCHI KA SALAN

MIRCHI KA SALAN
[Green chilies in curry sauce - Andhra version]


Originally posted here:
http://atthebackofthehill.blogspot.com/2005/11/agar-firdaws-bar-ru-ye-zamin-ast.html



Half a pound of long green chilies (Paprika in Europe, Anaheim or Mild New Mexico in US).
One onion, minced.
Three or four cloves of Garlic, minced.
A thumb-length of ginger, minced.
Quarter cup roasted Peanuts.
Two TBS Sesame seeds, lightly toasted.
Three Tsp. ground Coriander.
One Tsp. ground Cumin.
Half Tsp. Cayenne.
Half Tsp. Turmeric.
A generous pinch of Sugar.
A pinch of ground Cinnamon.
Pinch Salt.
One and a half cups Water.
One and a half cups Coconut milk.
Half cup strong Tamarind water (2 - 4 TBS Tamarind paste in hot water).
Half cup chopped Cilantro.
Quarter cup chopped Basil.
Quarter cup chopped Parsley.
Quarter cup Olive Oil.
A hefty squeeze of Lime juice, added at end of cooking,


1. Grind peanuts and sesame seeds to a fine paste.
2. Blanch whole chilies briefly in boiling salted water. Drain, deseed, chop into large pieces.
3. Heat oil in a large frying pan, fry chilies to gild, remove and set aside.
4. Fry onion golden, add garlic and ginger. When the garlic has gilded, add the spices, salt, sugar, and stir-fry till the fragrance rises.
5. Add the peanut and sesame paste, plus the coconut milk, water, and chilies. Simmer, stirring, till the sauce is thick and the oil separates.
6. Add the tamarind water, bring back to boil and cook a short while longer.
7. Stir in the fresh herbs and remove from heat, add the hefty squeeze of lime juice.
8. Garnish generously with two or three chopped Roma tomatoes.

ANANAS KA MUZAFFAR

ANANAS KA MUZAFFAR
[Electric yellow rice with syrup, pineapple chunks, and ghee!]

Originally posted here:
http://atthebackofthehill.blogspot.com/2005/11/agar-firdaws-bar-ru-ye-zamin-ast.html


One cup basmati rice.
One and a half tsp saffron.
Two cups sugar.
One cup pineapple juice.
2 TBS lemon juice.
5 cloves.
5 green cardamom.
5 drops yellow foodcolour.
5 fresh pineapple rings, chunk cut.
Quarter cup ghee.
1. Rinse and soak the rice for 2 hours. Drain.
2. Soak the saffron in two TBS warm water.
3. Boil sugar with half a cup water, pineapple and lemon juices; stir until the syrup becomes thick. Reserve.
4. Heat four cups water in a pot with the cloves, cardamom pods and yellow food colouring added. Boil fiercely for five minutes, skim out the spices with a kafgir, and add the rice. Cook till puffy and half way done. Drain.
5. Heat the syrup over low heat to boiling, add the rice, mix well and remove from the fire when heated through, whereupon stir in the pineapple chunks and the saffron water.
6. Transfer the rice mixture to a shallow casserole, place the lid on tight and set the casserole in the oven at 300 degrees for half an hour.
7. Melt the ghee and pour it in a circular motion all over the rice.


Note I: The dish as given above is not nearly sweet enough for some Indians; if you're cooking for such a person, add more sugar, plus extra ghee.

Note II: Muzaffar means yellowed. Which, thanks to liberal use of both food colour and saffron, it will indeed be.

Note III: This dish can also be done with mango (Aamb Ka Muzaffar) or even jackfruit (Kathal Ka Muzaffar).

MUTANJAN

MUTANJAN
[Semi-sweet meat and rice]


Originally posted here:http://atthebackofthehill.blogspot.com/2005/11/agar-firdaws-bar-ru-ye-zamin-ast.html



One and a half cups Basmati rice - washed, soaked an hour, drained.
One and a half pounds goat, chunk cut.
One onion, minced.
Half a cup sugar.
Half a cup water.
One lemon.
Six green cardamom pods.
Two black cardamom pods.
Two smallish pieces stick cinnamon.
Two blades of mace.
Two bay leaves.
One teaspoon whole peppercorns.
Six TBS ghee (or substitute vegetable oil).
Two TBS rosewater.
Two TBS kewra water.
A very generous pinch of saffron.
Pinch salt.


1. Mix saffron, rosewater, and kewra water, and let stand to colour.
2. Make a syrup by dissolving the sugar in the half cup water in an enamel saucepan. Squeeze in the juice of the lemon, and remove from heat.
3. Fry the onion in the ghee till glazy-golden. Add half of the whole spices, stir, add the meat and a small splash water. Fry till the oil comes out and the meat is browned. Cover with water, simmer till nearly dry. Remove the whole spices, and set the meat and onion mixture aside.
4. Bring a pot of water to boil with the remaining whole spices. Boil fiercely for five minutes to aromatize the water, then use your kafcha or kafgir to skim out the whole spices, and add the rice. Parboil till the rice starts to puff, then strain.
5. Mix the rice with the meat and onion in a casserole, add the syrup. Pour the rose-kewra-saffron water spiral-wise over the mixture, cover well, and use tinfoil or dough to really seal the edges and prevent much steam escaping. Set in a 300º oven for half an hour. Remove and up end on a platter.


Note I: Rosewater is available at Middle Eastern stores, Kewra water can be bought at Indian stores. Kewra, kewda, or keora is pandanus - the fragrant screwpine, which has a semi floral grass-like aroma. One can substitute a jigger of pandan extract (available in S.E.Asian markets) for the Indian or Paki product.

Note II: This version of Mutanjan is not nearly as sweet as some Indians would make it.

PAYA NAHARI - SHEEP TROTTER STEW

PAYA NAHARI ( نہاری )
[Pakistani and Indian Muslim sheep-trotter stew, usually eaten for breakfast with flaky roti.]


Eight sheep's trotters, well-scrubbed.
Eight marrow bones.
Two large or three medium onions, chopped.
Three or four cloves garlic, minced.
A generous thumb of ginger, minced.
One Tablespoon ground coriander.
Half a Tablespoon cayenne.
One teaspoon ground cumin.
Half a teaspoon turmeric.
One teaspoon garam masala (Sindhi style - it is more fragrant).
Half a teaspoon salt.
Three or four whole black cardamom pods (bari elaichi).
Three or four whole star anise.
Three or four Jalapeňos, left whole.
A generous handful or two of chopped cilantro, or cilantro and parsley mixed.


Brown the onions in ghee or oil. Add the garlic and ginger, gild, then add the ground coriander, cumin, and turmeric. Stir till fragrant. Stir in the remaining spices and salt, put the trotters and marrow bones in the pan along with the whole green chilies, cover with plenty of water or meat broth, and simmer for several hours. Put in the chopped herbs to wilt with a little extra garam masala for fragrance. Serve with wedges of lime on the side for squeezing over, plus chopped green chili for heat.

It should be soupy. Feel free to slurp the soft meat off the bones.


Note I: It benefits from a long period on low heat. You could place it in the oven or on the blech overnight and have it for breakfast.

Note II: The Jalapeňos are left whole, so that they may impart their fragrance. You could eat them alongside the nahari - they will have mellowed considerably after cooking.

Note III: For broth or stock, added in lieu of water, I like to take shank bones, rub 'em with a little olive oil, and roast them dark in the oven, then simmer them with scrap mutton for a few hours. It yields a flavourful browned-bone broth which combines nicely with spices.

HALEEM

HALEEM
[Pakistani and Indian Muslim meat porridge for breaking the fast.]

Originally posted here:
http://atthebackofthehill.blogspot.com/2008/06/sweetness-of-lamb.html


Two cups wheat (whole grains).
Two cups masoor dal.
One cup dry chickpeas.
One and half pounds of lamb, cut into small chunks.
Three large onions, chopped fine.
Three to six cloves garlic, slivered.
A thumb of ginger, minced.
One Tablespoon cayenne.
Half a Tablespoon sweet paprika.
Half a Tablespoon cumin seeds (toast and grind).
Half a Tablespoon garam masala (Sindhi style - very fragrant).
One teaspoon turmeric.
One teaspoon salt.
Pinches of sugar (accentuates browning of ingredients).
Olive oil, samin, or ghee - your choice.
Juice of two or three lemons.
Generous handfuls of cilantro and parsley, plus a pluck of mint leaves. Finely minced.


Soak the grain, lentils, and chickpeas separately overnight. Drain, and cook separately with water to cover for an hour or so. Turn off heat and let cool.

Fry the onions golden (add a pinch sugar if needed), remove to a plate. Fry the garlic and ginger in the same pan, remove to a plate. Now decant most of the onion plus all of the fried garlic and ginger to the blender and pulp them (this is where the vigorously thrashing man came into play, in the days before blenders). Do the same with the lentils. And the chickpeas.

Put the spices in the pan with the onion puree and fry fragrant. Add the meat and turn to coat and brown well (again, pinch of sugar if needed). Add the grain, lentils, chickpeas, plus water to cover if necessary. Simmer for an hour or more on low, stirring occasionally to prevent scorching. At this point the grains should be mushy enough that a wooden spoon held by a strong hand will break them apart; do so (this also is the work of male muscles). If some of the meat also breaks apart, excellent. The result should be a meaty porridge. Simmer a bit longer, then add the herbs to wilt, salt to taste, some fresh garam masala for aroma, and the lemon juice for tang. Garnish with the remaining fried onion and serve.


I usually add a few tablespoons of minced green chili on top for my own pleasure.


Note I:
In order to smoothen the mouth-feel or thicken the porridge, some corn-flour paste may be used. Add a few minutes before turning off the heat, at the same time as the herbs, and stir.

Note II:
If the grain is omitted, it will be a type of kichri.