Monday, 29 July 2013

Stuff and fry!!

Do you find some foods time-consuming to prepare? Well, try typing their recipes! Itll make you forget how tedious their preparation was.

The iftar menu was so extensive that I dont know which recipe to start off with. But since Ive promised some of you (and you know who you are!) that Ill be uploading most of them before Ramadan ends, I wont leave you hanging. So here it goes:

Lehriya Mirch (Stuffed Sweet Peppers)

300 g minced beef/mutton
1 tbs ginger garlic paste
4 tbs fried onions
1 tsp black pepper
1/2 tsp chili flakes
1/2 tsp cumin
2 chopped green chilies
1 tsp dry pomegranate seeds
3 tsp almond / cashew powder
12 sweet green cubanelle peppers / Jodhpuri Mirch

For the crust:
2 cups plain flour
6 tbs ghee
1/2 tsp ajwain seeds (optional)
boiling water to knead the dough
Oil for deep frying

Knead a stiff dough with flour, oil, salt, ajwain and water (as for samosas) and keep it covered with a damp cloth.

Prepare the filling by boiling the minced meat with 1/4 cup salted water. Break up clumps if any.

Add in the fried onions, ginger garlic paste, powdered almonds and season with all the spices. Keep stirring continuously to avoid sticking.

Add the chopped green chilies and remove from heat. Allow to cool.

Wash and slit the peppers lengthwise on one side, leaving the stems intact and deseed carefully.

Stuff the peppers with cooled meat filling.

Divide the pastry dough into two balls and roll out each one about half an inch thick. Cut into long strips.

Wrap the stuffed chilies with the dough strips and seal by dabbing a little amount of water (Depending on the texture of your dough, you may or may not require this).

Deep fry in hot oil. Serve with mint chutney or tamarind plum chutney.

Here are a few from last year´s iftar (just ignore the one in the front, we were short of dough to wrap it so my best friend dipped it in the pakora batter).

Plum Tamarind Chutney

250 g dried plums
160 g tamarind
800 ml water
1 tsp chat masala
1 tsp salt
150 g sugar (or even more for a sweeter version)
1 tsp lemon juice

Put all ingredients in a sauce pan and cook for about 45 min. Strain through a sieve to remove stems and stones. Depending on how much sugar youre using, it should have a smooth and thick consistency.

Try and be nice by leaving a comment so other people can also benefit from it!

1 comment:

  1. looks soo yummy I will must try it soon thanks for sharing the recipe during busy ramazan days.