How to prepare Parsi mutton.
SALI BOTI
Fry a goodly amount of chopped onion in plenty of oil, add ginger and garlic when it starts to turn golden. Drain off the excess oil, keep frying the onion garlic ginger. Add red chili powder, then turmeric. Chopped chilies shortly after, salt and a small splash water. Add chunked mutton gosht and, and when the oil comes out, throw in several chopped tomatoes (peeled), some red chili paste, and two or three whole green chilies. Simmer for an hour or so, adding water as necessary to keep it very slightly soupy.
Then add ground cumin and garam masala.
Cook only a little while longer.
Then serve with potato straws (sali) on top.
A goodly handful. Both texture and taste.
SALI (potato shoestrings)
The best way to prepare them is deepfrying in an electric fryer, draining and salting them immediately once they come out of the hot oil. They keep in a sealed container, cool dry place, for about ten days.
Parsees dump these on mutton curries, keema, chicken, and even eggs (sali per eedu). Famously, jordaloo boti (a hearty and tangy mutton dish with dried apricots) seems incomplete without sali, though that is not customary.
From this post: The prospect of lunch
Monday, January 25, 2021
RENDANG
A coconut and meat dish from Indonesia. Meant as a minor accompaniment to rice and other dishes.
RENDANG
One onion, chopped.
Half a dozen cloves of garlic.
Half a cup mashed hot chilies (sambal ulek).
A thumblength ginger (in lieu of galangal).
One TBS ground turmeric.
One teaspoon each coriander and cumin powder.
Two pounds of meat cut into large chunks.
Four to six cups of coconut milk (three cans).
Three stalks lemon grass, bruised.
Nutmeg and lemon zest.
Put the onion, chilies, garlic, ginger, and spices in a blender, whir till smooth. Add a little of the coconut milk if necessary. Salt and pepper the meat, rub with oil, and brown a little in a pan. Add the spice puree and cook while stirring for five minutes or so, then inundate with the rest of the coconut milk and add the lemon grass. Put to simmer over low heat, stirring frequently, till all the liquid is gone and the oil has separated, which will take a few hours.
Then raise the heat a bit, add a generous pinch of nutmeg and some grated lemon zest, and "fry" the meat till dark and toasty.
Originally from this post: OILING THE MEAT
RENDANG
One onion, chopped.
Half a dozen cloves of garlic.
Half a cup mashed hot chilies (sambal ulek).
A thumblength ginger (in lieu of galangal).
One TBS ground turmeric.
One teaspoon each coriander and cumin powder.
Two pounds of meat cut into large chunks.
Four to six cups of coconut milk (three cans).
Three stalks lemon grass, bruised.
Nutmeg and lemon zest.
Put the onion, chilies, garlic, ginger, and spices in a blender, whir till smooth. Add a little of the coconut milk if necessary. Salt and pepper the meat, rub with oil, and brown a little in a pan. Add the spice puree and cook while stirring for five minutes or so, then inundate with the rest of the coconut milk and add the lemon grass. Put to simmer over low heat, stirring frequently, till all the liquid is gone and the oil has separated, which will take a few hours.
Then raise the heat a bit, add a generous pinch of nutmeg and some grated lemon zest, and "fry" the meat till dark and toasty.
Originally from this post: OILING THE MEAT
SHRIMP SINGAPORE
A classic American dish from the past which I have never prepared. And probably won't.
Shrimp Singapore
4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender. Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings
Curry Sauce
6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock
Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.
NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.
Shrimp Singapore
4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender. Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings
Curry Sauce
6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock
Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.
NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.
FISH FLAVOUR EGGPLANT SAUCE
魚香茄子汁
YÜ HEUNG KE JI CHAP
Six to ten garlic cloves, minced.
Equivalent amount of ginger, minced.
Three scallions, minced.
Three fresh hot peppers, minced.
Half a cup sherry or rice wine.
Three TBS hot bean paste (辣豆瓣酱 'laat dau-baan jeung').
Three TBS soy sauce.
Three TBS fragrant black vinegar (鎮江香醋 'jan-gong heung-cho').
One TBS of chili-garlic sauce.
A teaspoon of sugar.
Cooking oil.
A brisk dash dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
Innovation: one cup of good chicken stock, and a tablespoon of corn starch whisked with two tablespoons of luke-warm water. This way there will be enough for multiple servings of bird.
Heat a pan with the cooking oil, and dump the garlic, ginger, scallion, and chili into it. Stirfry till the fragrance rises and the garlic is golden. Splash the sherry into the hot pan, let it flame, then mix everything else in, and continue, stirring as you go. Add more water if necessary, when it's done decant to a gravy boat.
Originally from this post: IT'S ALL WHITE MEAT
YÜ HEUNG KE JI CHAP
Six to ten garlic cloves, minced.
Equivalent amount of ginger, minced.
Three scallions, minced.
Three fresh hot peppers, minced.
Half a cup sherry or rice wine.
Three TBS hot bean paste (辣豆瓣酱 'laat dau-baan jeung').
Three TBS soy sauce.
Three TBS fragrant black vinegar (鎮江香醋 'jan-gong heung-cho').
One TBS of chili-garlic sauce.
A teaspoon of sugar.
Cooking oil.
A brisk dash dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
Innovation: one cup of good chicken stock, and a tablespoon of corn starch whisked with two tablespoons of luke-warm water. This way there will be enough for multiple servings of bird.
Heat a pan with the cooking oil, and dump the garlic, ginger, scallion, and chili into it. Stirfry till the fragrance rises and the garlic is golden. Splash the sherry into the hot pan, let it flame, then mix everything else in, and continue, stirring as you go. Add more water if necessary, when it's done decant to a gravy boat.
Originally from this post: IT'S ALL WHITE MEAT
Friday, January 1, 2021
GREEN CURRY PASTE
Thai recipes call for this, and standardized commercial versions are available. If making your own, note that a correct recipe would include coriander root, which is hard to find away from specialty markets.
But strictly speaking, one can do without.
If fresh galangal (lengkuas) is available, use that instead of most of the ginger.
CURRY PASTE
6 cloves of garlic.
2 shallots.
One large thumblength ginger.
2 lemongrass stalks, trimmed and rinsed.
9 green Serrano chillies or 6 green Thai chilies.
One Tsp ground cumin.
One Tsp ground coriander.
One Tsp fresh lemon zest (in lieu of makrut or djeruk perut).
1/4 tsp white pepper.
1/4 tsp turmeric.
One cup of fresh coriander.
2 Tbs fish sauce.
A pinch of sugar.
Mince what can be minced before dumping everything into the blender. Osterize, adding a dribble of water if and as necessary.
This makes enough for one or two dishes. If making a larger quantity, wrap it in plastic and freeze it.
But strictly speaking, one can do without.
If fresh galangal (lengkuas) is available, use that instead of most of the ginger.
CURRY PASTE
6 cloves of garlic.
2 shallots.
One large thumblength ginger.
2 lemongrass stalks, trimmed and rinsed.
9 green Serrano chillies or 6 green Thai chilies.
One Tsp ground cumin.
One Tsp ground coriander.
One Tsp fresh lemon zest (in lieu of makrut or djeruk perut).
1/4 tsp white pepper.
1/4 tsp turmeric.
One cup of fresh coriander.
2 Tbs fish sauce.
A pinch of sugar.
Mince what can be minced before dumping everything into the blender. Osterize, adding a dribble of water if and as necessary.
This makes enough for one or two dishes. If making a larger quantity, wrap it in plastic and freeze it.
Thursday, March 17, 2016
BOERENKOOLSTAMPOT MET ROOKWORST
Smoked sausage on a bed of potato and curly kale mash.
Very Dutch.
BOERENKOOLSTAMPOT MET ROOKWORST
One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.
Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, cook for another ten minutes or so.
Remove the sausage to a plate and keep warm.
Drain the excess moisture from the pan and mash the potatoes and boerenkool together, adding the milk and butter. Continue mashing while adding pepper, nutmeg, vinegar, and mustard.
Reheat on a gentle flame, taste, and adjust salt if necessary.
Serve with the smoked sausage on top cut into large pieces.
Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.
Serves four.
Originally from this post: http://atthebackofthehill.blogspot.com/2010/02/boerenkoolstampot-met-rookworst.html
BOERENKOOLSTAMPOT MET ROOKWORST
One pound of potatoes, peeled.
One pound of boerenkool (curly kale), coarse chopped.
One pound of smoked sausage.
Half cup milk or half'n half.
Two Tablespoons butter.
One Tablespoon vinegar.
Half a Tablespoon sharp mustard.
Salt, pepper, and a generous pinch of nutmeg.
Quarter the potatoes. Put potatoes and boerenkool in a pot with lightly salted water to cover well, bring to a boil, turn low and cook for about twenty minutes. Put the sausage on top, cook for another ten minutes or so.
Remove the sausage to a plate and keep warm.
Drain the excess moisture from the pan and mash the potatoes and boerenkool together, adding the milk and butter. Continue mashing while adding pepper, nutmeg, vinegar, and mustard.
Reheat on a gentle flame, taste, and adjust salt if necessary.
Serve with the smoked sausage on top cut into large pieces.
Alternatively, brown the cooked sausage with some minced onion before putting it on top of the mash.
Serves four.
Originally from this post: http://atthebackofthehill.blogspot.com/2010/02/boerenkoolstampot-met-rookworst.html
Sunday, April 5, 2015
SALI MARGI -- PARSI CHICKEN WITH POTATO SHREDS
SALI MARGI
One chicken, cut into large pieces.
Two onions, sliced.
Two large potatoes, peeled and shredded.
Half TBS each: mashed garlic, mashed ginger.
Two teaspoons ground coriander.
One teaspoon ground cumin.
One teaspoon cayenne.
One teaspoon salt.
A small piece of cinnamon.
Rub the chicken with the garlic and ginger plus the ground coriander, cumin, cayenne, and salt. Cover and put it in the refrigerator for several hours.
In a pan fry the onions golden. Add the chicken pieces and cinnamon, and brown all over. Add a splash of water, cover and keep on low heat for an hour. Put the chicken pieces and gravy in the centre of a large serving plate.
Fry the potatoes crispy, and strew over and around the chicken.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
One chicken, cut into large pieces.
Two onions, sliced.
Two large potatoes, peeled and shredded.
Half TBS each: mashed garlic, mashed ginger.
Two teaspoons ground coriander.
One teaspoon ground cumin.
One teaspoon cayenne.
One teaspoon salt.
A small piece of cinnamon.
Rub the chicken with the garlic and ginger plus the ground coriander, cumin, cayenne, and salt. Cover and put it in the refrigerator for several hours.
In a pan fry the onions golden. Add the chicken pieces and cinnamon, and brown all over. Add a splash of water, cover and keep on low heat for an hour. Put the chicken pieces and gravy in the centre of a large serving plate.
Fry the potatoes crispy, and strew over and around the chicken.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
FISH CURRY
FISH CURRY
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PRAWN CURRY -- JHINGA MASALA
JHINGA MASALA
Two pounds large fresh prawn, shelled and veined.
One cup finely chopped onions.
Half cup oil.
Three TBS chili paste.
One TBS turmeric.
One Tsp. turmeric.
Half Tsp. each: paprika, cinnamon powder.
Three or four whole cloves.
Plenty chopped ginger, a little garlic.
Quarter cup vinegar.
Quarter cup tamarind water.
Osterize all except prawns oil, and onion in the blender. Water may be added.
Fry onions golden brown. Add the contents of the blender, and cook till the oil separates.
Add prawns, cook till done.
Serve with rice or naan.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds large fresh prawn, shelled and veined.
One cup finely chopped onions.
Half cup oil.
Three TBS chili paste.
One TBS turmeric.
One Tsp. turmeric.
Half Tsp. each: paprika, cinnamon powder.
Three or four whole cloves.
Plenty chopped ginger, a little garlic.
Quarter cup vinegar.
Quarter cup tamarind water.
Osterize all except prawns oil, and onion in the blender. Water may be added.
Fry onions golden brown. Add the contents of the blender, and cook till the oil separates.
Add prawns, cook till done.
Serve with rice or naan.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PRAWN BALICHAO
PRAWN BALICHAO
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
VINDALOO
VINDALOO
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PARSI FRIED CHICKEN -- MARGI NA FARCHA
PARSI FRIED CHICKEN
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
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