Friday, November 13, 2009

Ashwin’s Borek

Dear All,
Today was the first time I heard about Borek....Monika and Ashwin(foodies to the core with a high flying career in architecture) from Muscat.when I saw this pic...couldn't resist asking for the recipe....and my dear Brother In law obliged me...thanks Ashwin.thanks a is the his words.
"Its a Mediterranean Lebanese dish
But i tweaked it a good bit, especially with butter
They add too much butter150 gm!!!"


400 gms of all-purpose flour
250gms curd
100gms butter melted
3 large white eggs
Suasage/ pepperoni / or any other prepared, cured meat to your taste
Rock salt-to taste
lemon pepper-to taste
Oregano –a pinch
Carom seeds/ajwain/bishops weed-a pinch

1. Take all-purpose flour in a bowl, add water to make smooth batter
2. Take another bowl add 250gms curd,3 large white eggs, include yolks and whites and add melted 100gms butter
3. Nicely mix these three ingredients to form a homogenous mixture
4. Now, take a baking tray size to suit quantity and depth of your oven
5. And take a tissue, wipe the container with which u melted the butter and apply grease to the base and sides of the tray(That’s a very nice Tip…No wastage and optimum utilization of resources .Hats off Chef Ashwin)
6. Next, Pour the flour batter evenly onto the tray.
7. Add suasage or any other prepared, cured meat cut into bite sized pieces and spread them evenly over the batter surface in the tray
8. Add rock salt/ lemon pepper to taste. Sprinkle evenly
9. Now slowly pour the Curd and Butter mixture to cover the top of this arrangement, again evenly
10. Now put the tray in a pre-heated 250 deg Celcius oven, for half an hour or till the top becomes golden brown and the test fork comes out clean.
11. And serve warm
12. Garnish with coriander, and add Ketchup on side with fresh cut veggies like cucumber and tomatoes
VOILA! Borek is ready! Enjoy!

Tuesday, November 10, 2009

Lal Maas

Hi all,this week I m posting Lal Maas recipe.The ones who have tasted this Rajasthani hot spicy curry will know the relevance of 30 chillies and one cup ghee.
Do not may remove the ghee after cooking from top and use it later as roghan in other dishes.But once in a while you can indulge in some ghee and chillies...once in a while people!!!
Also this curry will take care of any winter infections...a good substitute for the chicken soup for colds.Read somewhere that spicy curries keep H1N1 at bay:-)

Lal Maas

Serves : 4 Time : 80 mins.

1 kg lamb cut into 1-1.5 “with bone/boneless
30 whole Kashmiri Red chilies
12-14 Chopped garlic
200 grams sliced onions
6 Cardamoms (green)
6 Cardamoms (black)
1 teaspoon roasted Cumin seeds
1 cup Curd
2 tablespoons Coriander powder
1 teaspoon Turmeric powder
1 cup Ghee
2 tablespoons Chopped coriander leaves
Salt (As per taste)

Beat the curd in a bowl add red chilies, turmeric powder, coriander powder, roasted cumin seeds and salt. Mix well and keep aside.

Heat ghee in a deep bottomed pan, add the garlic and fry till golden brown. Add cardamoms and sliced onions and cook till the onions turn brown. Add the meat, cook for 25-30 minutes, stirring often. Add the curd mixture and cook till the gravy is completely dry. Add 3 cups of water and bring to a boil. Adjust seasoning, cover and simmer till the meat is tender.

Garnish with chopped coriander leaves. Serve with hot chapatis.

If you wish to reduce chillies do till 70% only and use Kashmiri they are rich in color and flavour and are not as hot as Rajasthani chillies.Enjoy with Hot chapatis preferably without ghee;-)