Saturday, November 16, 2013

Pathar Ka Gosht ( Meat Cooked on Stone )


Pathar Ka Gosht ( Meat Cooked on Stone ) is an Classic Hyderabadi Dish
Pathar is a Urdu word means- " Stone" and Gosht  is a Urdu word means- "Meat"
 Its a very Popular Hyderabadi Dish .

Pathar Ka Gosht is basically marinate overnight and mutton is seared on a hot Granite stone over charcoal,
 and traditionally garnished with Onion rings and Lemon wedges !!!

Ingredients:

1 Kgs Boneless Mutton, trimmed of fat,
cut into thin sliced (1-inch cubes)
Granite stone (slab and unpolished)

For Marinade

1  tbsp Ginger garlic paste
1  tbsp Red chilli powder
¼ tbsp Turmeric powder
 2 tbsp Meat Tenderizer Powder  / 2 tbsp Raw Papaya paste
( Raw papaya grind it and mix 2 tbsp into the meat) 
1 tbsp Gram Masala
1 tbsp Black Pepper powder
 1 tbsp Green chilli paste
1 tbsp  Lemon juice
Salt – to taste
4 tbsp Oil / 2 tbsp Ghee

For Garnish

 Onion rings 
 Lemon wedges
Coriander leaves (finely chopped )
Mint Leaves (finely chopped )

Method:

Marinade 1:

In a bowl add boneless slice of mutton ,Ginger garlic paste ,
Meat Tenderizer Powder  / Raw Papaya paste,
green chilli paste, Lemon juice 
leave it for marinated 10- 15 minutes,

Marinate 2 :

Now add Ghee or Oil , Red chilli powder,
Turmeric powder, black pepper,gram masala, patthar ke phool  powder and salt,
Leaves mix well. Cover the bowl with a plastic wrap.
let the Meat marinate for about 3 - 4 hours in the refrigerate.

Meanwhile, Heat Granite stone over charcoal, for 15- 30 minutes,
Sprinkle a few drops of water on the surface of Granite Stone.
 If the water sizzles, the Granite stone is ready.
Now  Place the marinated meat on top surface of the hot stone.
At this stage there will be some liquid from the meat in the pan. 
You need to now allow the meat to fry in its own liquid until all the liquid evaporates.
Fry the meat both the side turning frequently until they change colour into golden brown and crisp.
Remove the meat from the stone.

Garnish with Lemon juice, Coriander leaves and Mint Leaves.
And Enjoy it.

Sunday, November 3, 2013

Hyderabadi Nargisi Kofta (scotch eggs )



Nargisi Kofta ( scotch eggs ) is an Classic Hyderabadi Dish

Ingredients

For Preparing Kofta

4 Eggs, Hard boiled  
1 kg Lamb/Beef /Chicken Mince
1 tbsp Ginger Garlic paste
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
1 tbsp Gram masala
1 tbsp Lemon juice
2- 3 Green Chilli (finely chopped)
Coriander leaves (finely chopped)
Mint Leaves (finely chopped)
Salt to taste
2 cup Oil

For Garvey

2 Onions (finely chopped)
2 tbsp Almonds paste 
1 tbsp Tomato puree
1 cup Plain Yogurt beaten
1 tbsp Ginger Garlic Paste
1 tbsp Garam Masala
1 tbsp Red chili powder
1/2 tbsp Turmeric Powder
1 inch Cinnamon stick
2  Cloves 
2 Green Cardamom
 4 Black Peppercorns
1 tbsp Caraway seeds/Shah Zeera
Salt to taste
1/4 cup oil

For Garnishing

Coriander leaves, Mint Leaves and Green chillies washed and fine chopped.

Method for preparing:

In a large non-stick saucepan add Eggs at medium heat, add enough water to cover the eggs.
Bring the water to boil, then remove from the heat.
Cover it with a lid and let the eggs sit in the hot water for 3 minutes.
Crack and Peel the Eggs and keep aside.

Meanwhile
Wash Mince and drain thoroughly.
In a Mixer/ Blender add raw mince, ginger garlic paste ,red chilli powder, turmeric powder,salt, green chilli,Garam masala powder, lemon juice,coriander leaves, mint leaves
and grind to a smooth paste.

Take a piece of cling film place on to your work surface,then a take one portion of  mince
Place in the center of the cling film and flatten and then place the egg in the middle.
 Use the cling film to shape the egg, Gently slide up with your palm the plastic wrap and bring in the edges and enclose the egg in the patty.
Then remove the cling film and use your hands to shape into form of Egg.
Make sure the egg is completely wrapped and patch any holes.
Repeat same with the remaining eggs.
Meanwhile,In a non-stick pan add oil at medium heat.
Then fry them in hot oil.
Let it fry  until it is golden brown, about 3-5 minutes.

For the Garvey :

In a large non-stick saucepan/Khadhai add oil at medium heat, add cinnamon stick, cardamom,black peppercorns,cloves and caraway seeds Let it splutter and fry. 
Then add onions and  fry till they change colour.
Add ginger garlic pastes, fry for 1 minute. 
add red chilli powder, turmeric powder,salt, green chilli , garam masala powder,tomato puree, almond powder fry for 1 minute.

Then add Plain Yoghurt,coriander leaves, mint leaves and  and mix well If needed add  little water leave it for low heat till the thin layer of oil appears on the bottom surface.
Now add salt to taste,stir often to prevent masala burning,Do not cook on a high heat,simmer heat
and  cover the pan leave till done.
Remove pan from heat.
Cut Egg into Half and serve with gravy.
Garnished with Coriander and Mint leaves .