Community Week -- Bohri Recipes -- 28th May 2013

Community Week -- Bohri Recipes -- 28th May 2013

Mutton Baby Leg In Black Pepper Sauce, Chicken Karri And Stuff Apples With Fresh Cream by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

Stuff Apples with Fresh Cream

Ingredients for Stuff Apples with Fresh Cream:
Apples 6
Lemon (Juice) 2 Lemon
Sugar 5 tbsp
Condensed Milk ½ tin
Fresh Cream 500 gm
Cherries for garnishing 
Mint Leaves for garnishing
Pistachio boiled and chopped 100 gm

Method
Take six golden apples peal and scoop out the center.
Mix 3 cups of water add 5 table spoons of sugar and 2 lemon’s juice.
Add apples to the mixed lemon juice so that they don’t turn black.
Place the apples in a flat utensil and pour the lemon juice all over.
Cover the utensil and cook the apples for 5 to 10 minutes, keep on checking the apples so that they don’t break or get over cooked.
After that place the utensil under fan to cool the apples and the left over juice gets soaked.
Take half kg of fresh white cream, half sweetened condensed milk tin and mix to form a paste.
Now pour the cream paste all over the apples and sprinkle the boiled pistachios and mint leaves (one on each apple) all over for garnishing.
Place the dish in the fridge and serve chilled.

Stuff Apples with Fresh Cream by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chicken Karri (Curry)

Ingredients for Chicken Curry:
Chicken (12 pieces) 1 kg
Cooking Oil ½ cup
Soaked tamarind 50 gm
Curry leaves 1 bunch
Coconut Milk 1 tin
Coconut Powder 1 Packet
Cashew nuts 75 gm
Almonds 75 gm
Sesame seeds 50 gm
Red Chilies Round 50 gm
Star anise 50 gm
Melon seeds 50 gm
Roasted gram 50 gm
Peanuts 50 gm
Salt to taste
Water as required

Cooking Method:
Mix and grind sesame seeds, button red chilies, star anise, melon seeds, roasted Gram, cashew nuts, almond, curry leaves and peanuts to form curry masala.
Stir fry the masala till turns golden brown and add salt as per taste.
Add chicken and fry till mixed, 
Add water (5 bowls), cover the utensil and cook for atleast 15 – 20 minutes or until chicken is cooked.
Blend coconut powder, coconut milk, almonds and cashew nut, make a paste and add to the chicken gravy.
Add soaked tamarind as per need and mix.
Heat the gravy for 5 – 7 minutes.
Serve hot with bread or plain boiled rice.

Chicken Kari (Curry) by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Mutton Baby Leg in Black Pepper Sauce

Ingredients for Mutton Baby Leg in Black Pepper Sauce:
Mutton Leg 750 gm

For Hara Masal Paste:
Green Chilies Paste 2 tbsp
Garlic Paste 2 tbsp
Ginger Paste 2 tbsp

Fresh Black Pepper Crushed 2 tbsp
Lemon Juice 2 Lemons
Butter 100 gm
Salt to taste
Water as required
Sliced ginger to garnish
Onion rings to garnish

Cooking Time: 1 1/2 - 2 hrs

Method:
Put baby mutton leg in a lagan.

Add 5-6 cups for water and hara masala consisting of green chilies, ginger, garlic chopped and salt as per need and add rang. 
Cover the utensil and cook for 2 hrs or until tender.
Once cooked and dried add fresh crushed black pepper, fresh lemon juice. 
Add heated butter 100 gm to the rang.
For garnishing add sliced ginger and onions.
Serve hot.

Mutton Baby Leg in Black Pepper Sauce by Saifuddin & Tahera Petiwalla (Ezzi Catering)

The guests Saifuddin & Tahera Petiwalla are the owners of Ezzi Catering (35217084, 35220019).

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Moni

Ingredients for Moni:
Refined Flour 250 gm
Sugar 125 gm
Poppy seeds 1 tbsp
Tragacanth (Gond chopped) 1 tbsp
Oil (for mixing) ½ cup
Oil (for frying) 3 – 4 cup
Green cardamom (chopped) 4 – 5 

Method: 
Add oil to the flour and mix;
Add sugar, poppy seeds, tragacanth and cardamom and mix well.
Make thick roti of the paste.
Cut it into different shapes and fry.
Let it cool at room temperature and serve with hot tea or coffee.

Moni by Saleema and Shahzad Ali (Aga Khani Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Ragra

Ingredients for Ragra: 

Chickpeas 250 gm

Bread 3 – 4

Kashmiri Red Chilies 12 – 15

Garlic Ginger Paste 2 tbsp

Garlic 1 bunch

Cumin seeds (crushed) 1 tbsp

Tamarind (soaked) 125 gm

White Cumin seeds 2 tbsp

Soda bi carb ½ tsp

Salt to taste

Oil 1 ½ - 2 cup

Method

Leave chickpeas in water overnight.

Leave red chilies in hot water overnight.

Put chickpea in water and add some sweet soda and bring it to boil.

Add chopped cumin seeds and garlic in red chilies, blend and make paste.

In a large pot put oil, add garlic & ginger paste and crushed cumin seeds and sauté.

Add red chilies, cumin seeds and garlic paste in the pot and stir.

Add white cumin seeds and salt to taste in it.

Drain the water of boiled chickpeas and mix it in the pot and stir.

Add 3-5 cups water in the pot and add tamarind and bring it to boil.

Taste the salt and add bread and cook till bread become soft (approx. 5-10 minutes).

Serve hot.

Ragra by Saleema and Shahzad Ali (Aga Khani Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Dhokra

Ingredients for Dhokra:

Bengal gram lentils 125 gm

Rice 250 gm

Yogurt 250 gm

Green chilies (chopped) 8 – 10

Garlic (chopped) ½ bunch

Turmeric 1 tsp

Soda bi carb 1 tsp

Oil ½ cup

Salt to taste

Coriander for garnishing

Method 

Put Bengal gram lentils and rice in the water and keep it for 2-3 hours; 

Drain the water; 

Put chickpea pulse, rice and yogurt in a blender add little water blend well;

Add chilies, garlic, turmeric, salt and sweet soda in the paste and mix well and leave it for at least 5 hours;

Pour hot oil on the paste and mix;

Put the paste in the big plate and boil some water in a pot, place the plate on the pot and cover; (this will be cooked by steam)

Cut the Dhokra in the shapes you like (e.g. triangles, circles and squares)

Serve hot with chatni.

Dhokra by Salimah and Shahzad Ali (Aga Khani/Ismailili Couple)

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Community week - May 27, 2013 to May 31, 2013

Recipe line up for Community week - May 27, 2013 to May 31, 2013

1. Dhokra, Ragra And Moni (Aga Khani/Gujrati recipes)
2. Mutton Baby Leg In Black Pepper Sauce, Chicken Curry And Stuff Apples With Fresh Cream (Bohri Recipes)
3.  Baati Seera And Gattay Ki Sabzi 
4. Ash Reshteh, Stuffed Bell Peppers And Halwa (Persian/Iranian Recipes)
5. Coconut Cake (Baath), Goan Prawns & Lady Fingers And Goan Stir Fry Prawns