Wednesday, August 24, 2016

Persian Mutton Roast and Saffron Dill Rice



Persian Mutton Roast and Saffron Dill Rice

Persian Mutton Roast is a delicious and flavorful. This is not the authentic Persian dish but inspired from here . I found the advieh, Persian spice mix very flavorful and unique. Succulent and flavorful meat with exotic flavors is something that is hard to resist. It has exotic spices like cardamom, pepper, dried rose buds and saffron. But the star ingredient is pomegranate molasses.It makes the meat moist,flavorful, slightly tart and mildly sweet. You can buy this in grocery stores or make your own by boiling down pomegranate juice into a thick syrup consistency. Try this roast recipe, you will surely love it.

Ingredients
Mutton shoulder chops- 2 ( or 3/4 kg mutton )
Tomato puree- 1 cup
Onion chopped- 1 large
Garlic- 5 cloves
Pomegranate molasses- 3 tbs
Paprika- 1 tbs
Coriander powder- 1 tbs
Dry black lemon- 1 or juice of half lemon
Rose water- 1 tsp
Salt to taste and oil

Spice mix- make into fine powder
Clove- 5,cardamom-  5, cinnamon - 2  inch thick piece, black pepper- 1 tsp
nutmeg- a pinch.cumin-a pinch, dry rose buds- 4
Saffron- a pinch

Saffron Dill Rice 
Basmati Rice- 2 cups
Onion chopped- 1 medium
Garlic- 1 clove
Turmeric powder- 1/4 tsp
Green chilly-2
Dill chopped- 3 tbs
Chopped Almonds- 3 tbs
Chopped dried apricots- 1/4 cup (chopped)
Saffron- a pinch
Bay leaves-2, cloves- 3, cardamom-3
Butter- 1 tsp




To make the rice- Heat butter in a pan. Saute bay leaves, cardamom, cloves, chopped almonds, apricot and saute for a minute. Add chopped onion,garlic,chopped dill and green chilly. Saute till onion turns golden brown. Add turmeric, salt and washed rice and stir till the oil gets coated on the rice. Mix soaked saffron and 4 cups of water. Cover and cook the rice till it is done and all the water is absorbed. Use a fork to make the rice fluffy.

To make the roast
Make a fine powder of the spice mix.Into this add pomegranate molasses, crushed garlic, rose water, paprika , coriander powder and salt and mix well. Marinate the mutton with this spice paste and set aside for at least two hours.
Heat oil in a pan and add chopped onion. Saute till translucent .Add the meat and cook meat till one side changes color to slight brown. Flip over and continue cooking. This searing will enhance flavor of the meat. Pour the tomato puree, dry lemon and 1/3 cup of water. Check salt and cover and cook for 10 minutes till the gravy thicken. Transfer to oven and cook at 350 degree for another 30 minutes or till the meat is tender and falls from the bone.

Serve this with dill rice


Try this,
Hope you will all enjoy!

Monday, August 22, 2016

Bread Mango Layer Pudding



Bread Mango Layer Pudding

This is a quick and easy no bake bread and mango layer pudding. It is easy to fix and will surely impress your guest. It has layers of bread or biscuits, mango custard , whipped cream with mango bits.This mango custard and bread pudding is a delectable and be served as a treat after dinner. You can use other fruits like strawberry, pineapple or a mixed fruit custard. Try this,you will surely love it.
 
Ingredients
Bread slices- 8
Heavy whipping cream- 1 1/3 cup
Chopped mangoes- 3/4 cup
Milk- 2 cups
Condensed milk- 1/2 tin 
Thick Mango puree- 1 cup
Egg yolk-2
water- 1/3 cup
Sugar- 3 tbs
Gelatin- 1tsp (optional)
Vanilla essence-1/2 tsp
Corn starch- 2 tsp


 In a bowl whisk chilled whipping cream for about two minutes. Gradually add the sugar,little by little and continue whipping  till it attains soft peaks.Cover and keep it in the refrigerator  till ready to use.

Chop mangoes for the filling and garnish and set aside.

Take 3 tsp of water in  bowl and sprinkle gelatin and mix well. Let it stand for one minute. Meanwhile heat 3 tbs of water in a sauce pan and bring it to a boil,add the gelatin and stir till it is dissolved and well combined.

Make a puree with the rest of the mangoes ( approximately one cup of puree). Mix this with condensed milk and set aside.

Bring milk to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs yolks and one tsp of sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour 1/4 cup of hot milk into the bowl and whisk constantly. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens.Mix corn starch with water and make a thin paste and stir into the custard mixture. Stir constantly for one minute and switch off the flame
When it cools down a bit add vanilla essence,mango pulp, and gelatin and mix.
You can set the pudding in a glass tray or individual serving cups. Trim off the edges of the bread and layer bread on the bottom. Spread half of the custard over the bread and then the whipped cream and chopped mangoes. Place another layer of bread and pour the rest of the custard on top and spread evenly.Cover and chill in refrigerator for two to three hours. Garnish and serve.



Try this,
Hope you will all enjoy!

Related Posts Plugin for WordPress, Blogger...