Goal Guppay

Ingredient

White flour ……… 1 cup
Fine semolina (suji) …… 1 cup

Khatta Pani:

Red chili powder ………. 1\2 tsp.
Bunch fresh mint ……… leaves- 1/2
Fresh coriander ……….. 1bunch
Cumin (zeera) …………. 1heaped tsp.
Salt …………………. to taste
Black salt (kala namak) … 1tsp.
Glasses of Water ………. 2-3
Green chilies …………. 2-3
Fresh dry ginger ………..1/2 piece
Tamarind remove seeds ….. 4 oz

Stuffing:

Chick peas ……….. 1 cup
Medium potatoes …… 2-3
Plain yogurt ……… 2 cups

PREPARATION

Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.Heat the oilin a deep frying pan. Deep fry each circle until it is puffed and golden in color.Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.Boil the chick peas and potatoes. Cut the potatoes into small dices.Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.Now if you new to this world famous Pakistani snack and not sure how to have it then here is how eat them.Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khuta pani and umm… yummy yummy!You can also try with sweet dip and yogurt but I prefer with khata pani.
Enjoy!

Dahi Sev Batata Puri

Ingredients
FOR PURIS
* 2 c Very fine semolina; (soji or
* Salt to taste
* Water
* Oil to deep fry
* Puri cutter

OTHER INGREDIENTS
* Green chutney; (refer
* Tamarind chutney; (refer
* Crushed cumin powder
* Red chilli powder
* Salt
* Chopped coriander
* Beaten curds
* Fine sev
* Boiled potato chopped
* Onion finely chopped
* Boiled chickpeas
* Boiled drained moong

Method:

Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball. With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter. Approx. 1 1/2″ diameter. You may use a sharp edged lid of a bottle, if the size is alright.
Remove the frills formed and mix into remaining dough..
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
If in a hurry, just cut the big puris into small squares and use the same. No dough is then put back in frill form.
Alternatives:
Choose puris which have puffed. Make a hole on one side by giving a sharp tap with index finger. Fill in a tiny bit of moong, potato, sev, onion as desired.
Arrange in serving or individual plates. Pour fresh beaten curds to cover each puri. Drizzle a bit of green and tamarind chutneys Sprinkle salt, crushed cumin and a pinch of red chilli powder.
Garnish with sev and chopped coriander. Serve immediately.

Chaat Papri

Ingredients

For Puris

* 1 1/2 cup Wheat Flour
* 3 cups Maida
* 1/4 cup Oil
* 1 tsp Red Chili Powder
* 1/2 tsp Turmeric Powder
* 1/4 tsp Heeng
* 1 tsp Cumin Seeds
* 1 tsp Ajwain Seeds
* 2 tbsp Vegetable Oil
* Salt (according to taste)

For Green Chutney

* 1/2 bunch Coriander Leaves
* 1/2 cup Grated Coconut
* 2-3 drops Lemon Juice
* 1 Green Chili
* Salt (according to taste)

For Red Chutney

* 4-5 Dates
* 1 tbsp Tamarind
* 1/4 tsp Red Chili Powder
* Salt (according to taste)

For Yogurt Mix

* 4 cups Yogurt
* 4 tbsp Sugar
* 2-3 Curry Leaves
* 1/4 tsp Mustard Seeds
* 1/4 tsp Cumin Seeds
* 2 tsp Oil
* Salt (according to taste)

Other Ingredients
2 Potatoes

Method

Making Puri

* Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together.
* Knead a little hard dough adding water. Roll out very small even size round puris of the dough. Deep fry them in oil and keep aside.

Making Green Chutney
Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside.

Making Red Chutney

* Make the red chutney by boiling the dates and tamarind together in water till they are cooked.
* Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside.

Making the Yoghurt Mix
Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside.

Final Steps

* Boil the potatoes and mash them coarsely. Add salt and little chat powder to it.
* While serving, lightly crush the puris little. Put one tbsp of mashed potatoes.
* Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it.
* Sprinkle little red chili powder and Chaat powder and serve.

Hyderabadi Mirchi

Ingredients

green thick mirch 8 (keep in salt water for half an hour and drain)
onion two chopeed
ginger one inch grated
garlic three grated
coriander powder one tsp
turmeric powder one tsp
salt to taste
cumin seeds one tsp
coconut grated two tbsp
tamarind pulp dissolved in water one and half cup

Method:

1. heat oil in wok
2. fry the drained hari mirch till they change colour, keep aside
3. add cumin seeds, once they start spluttering add chopped onions followed by ginger and garlic
4. add turmeric powder, coriander powder, grated coconut and salt keep frying nowadd the fried hari mirch further fry for two minutes
5. add the tamarind pulp dissolved in water
6. cover and cook for a minute or two

Fine Dining

Tags

food

We can thank a 9th century man with the nickname “the blackbird” for introducing the concept of three-course meals into Europe. Eating habits were totally transformed when Ziryab soared into Andalusia in the 9th century and said meals should start with soup, followed by a main course of fish, meat or fowl, and finish off with fruits and nuts.

Muslims ate according to seasonal influences. Typically winter meals used rich vegetables such as seakale, beat, cauliflower, turnips, parsnips, carrots, celery, coriander, peas, broad beans, lentils, chickpeas, olives, hard wheat, pasta and nuts.These were usually eaten with meat dishes. Desserts usually consisted of dried fruits, such as figs, dates, raisins and prunes. These were accompanied by drinks made from syrups of violet, jasmine, aloes, medicament spices, fruit pastels, and gums.

In contrast, their summer diet consisted of eleven types of green beans, radishes, lettuces, chicory, aubergines, carrots, cucumbers, gherkins, watercress, marrow, courgettes and rice. The meat accompanying these vegetables was mainly poultry, ostrich and beef products. Desserts includes fruits such as lemon, lime, quinces, nectarines, mulberries, cherries, plums, apricots, grapes, pomegranates, watermelon, pears, apples and honey-melon. Meanwhile, drinks were made from syrups and preserves of fruit pastels, lemon, rose, jasmine, ginger and fennel.

This banquet of food was presented on a tablecloth, the concept of which was spread Ziryab. he also changed the heavy metal drinking goblets and gold cups found on the dinner tables of the Cordoban court to delicate crystal.

In European aristocratic circles, the demand for Muslim foodstuffs and spices increased  rapidly. Sources from the chronicles of the Pope in Avignon in the 14th century tell us that ships from Beirut brought jams, preserves, rice and special flour for cake-making, plus compensatory laxatives! Queen Cristina of Denmark, Sweden and Norway took care to follow the Muslim diet and imported their products and fruits. Since Denmark could only supply apples and rye, it is perhaps “food for thought” to consider the origin of Danish pastries.

Crystal was available on Andalusia due to ingenuity of another Muslim, Abbas ibn Firnas, who died in 887 CE. In his experiments, he manufactured glass from sand and stone, establishing a crystal industry based on rocks mined north of Badajos (Patilos). Most of the Andalusian rock crystal pieces that have reached us are found in European churches and monasteries, the most famous among them being a spherical bottle currently in Asturga Cathedral, Spain. It bears vegetal patterns and a Kufic inscription, the common decorative elements on rock crystal pieces.

As well as introducing crystal that was used in drinking glasses, ‘Abbas ibn Firnas was the same man who used glass in a most ingenious way to construct a planetarium, supplying it with artificial clouds, thunder and lighting. Naturally this astounded the 9th century public.

Muslim potters then introduced the art of stylish dining with a variety of ceramics and glazes. Malaga and Valencia were major centres of the industry, and Muslims revolutionized the production and decoration of pottery through their invention of lustre glaze.

 

Aloo Amritsari

 

Ingredients

Baby potatoes 20-24
Oil to deep fry
Mustard oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Onions, chopped 2 large
Ginger-garlic paste 1 tablespoon
Tomatoes, chopped 3 large
Red chilli powder 1/2 tablespoon
Cumin powder 1/2 teaspoon
Coriander powder 1 tablespoon
Turmeric powder 1/2 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
Ginger, cut into thin strips 1 inch piece

Method

Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside.Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden.

3Add ginger-garlic paste and sauté for a minute. Add a little water and stir.

Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.

Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.

Add fried potatoes and stir to mix well and cook for two minutes.

Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy.

Add garam masala powder and stir.

Remove from heat and serve hot garnished with coriander leaves and ginger strips.

Microwave Roast Potatoes

 

Microwave Cooking :
Preparation time : 5 minutes
Cooking time: 9 minutes
Serves 2

Ingredients

* 1 cup baby potatoes
* 1 tablespoon cream
* 1/4 teaspoon kasuri methi (dried fenugreek leaves)*
* 1 tablespoon oil
* salt to taste

To be ground into a paste

* 4 Kashmiri chillies
* 2 cloves garlic; 12mm
* (1/2) piece ginger
* 2 teaspoons coriander-cumin seed powder

Method

* Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.
* Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.
* Heat the oil in a microwave safe bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.
* Add the potatoes, cream and kasuri methi and microwave on HIGH for 2 minutes.
* Serve hot.

Dahi wale aloo

Ingredients:

1 ½ cup curd
500 g small potatoes (or cubed if larger)
½ teaspoon methi seeds
½ teaspoon jeera ( cumin )
½ teaspoon kalonji or kala jeera ( nigella )
½ teaspoon saunf ( aniseed)
1 ½ teaspoon oil
1 teaspoon mustard seeds
Salt to taste
A handful of curry leaves

Method

1. Hang curd in muslin to drain off moisture.

2. Boil potatoes and peel when cool. Meanwhile, roughly pound methi, kalonji and saunf.

3. Heat oil and add mustard. Add pounded spices; when they start to splutter, add potatoes, salt, curd and curry leaves. Stir well, cover and simmer for 15- 20 minutes. Serve with puris/ chapattis/rotis with green chillies if liked.

 

Potatoes in Mango Chutney Sauce

 

Ingredients:

8 large potatoes, peeled and cut in quarters
3 tomatoes, chopped
2 onions, finely chopped
2 tablespoons cooking oil
1 teaspoon turmeric powder
2 tablespoons mango chutney sauce, without mango pieces.
Handful of fresh coriander leaves, chopped
Salt and pepper

Method

Heat the oil in a large non-stick pan. Sauté the onions on high heat until golden, then add the tomatoes. Under regular stirring cook the mixture until it turns into a thick paste.

Add some salt and the turmeric powder. After a minute throw in the potatoes and approx. 50 milliliters water. Covered and on low heat, simmer the potatoes until soft and the water has evaporated – this takes about 15-20 minutes.

Stir in the mango pickle sauce and a sprinkling of pepper. Garnish with the chopped coriander leaves and serve with warm rotis or pita bread.

Potato Nests with Sour Cream and Smoked Salmon

Ingredients

* 1 1/2 pounds large russet potatoes
* 1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount for garnish
* 1 tablespoon grated lemon peel
* 3/4 cup sour cream
* 1/2 teaspoon salt
* Pinch black pepper
* Small parsley leaves, optional

Method:

In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.

Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smok.