Skip to main content

Shubho Nababarsho 1421



Shubho Nababarsho 1421. This is one such day, almost all Bangalees around the globe remember the date from Bangla calendar. Though Poila Boishakh is not observed as a holiday anywhere outside Bengal, we , in our own small ways try to make the day stand out from the rest of the ones we live otherwise.

This year on April 15, while we welcomed year 1421, tried to make the family dinner a little special. Made Dahiwalla meat. There are plenty of recipes on the net, finally drew inspiration from the one credited to Atul Sikand and adapted it to suit taste buds of my family.

This dish scores very well on taste , colour and flavour but is very easy to cook.
DAHIWALA MEAT MY STYLE

Ingredients

Mutton: 600 gms, preferably from leg, and with some bones

Dahi : 250 gms; hung; beaten to smooth consistency

Onion: 1 large, finely sliced

Ginger paste: 1 and ½ tablespoon

Garlic paste: 1 and ½ tablespoon

Red chilli powder: 1 tablespoon(optional/ to taste)

Garam masala powder: Used Anisa Arif’s Zaiqa Garam Masala powder

Whole masalas: Bayleaf, Black cardamom, Cinnamon, Cloves, Star Anise, Green cardamoms

Dhania powder: 1 and ½ tablespoon

Jeera powder: 1 tablespoon

Javitri powder: ½ tsp

Keora water: 4 to 5 drops

Procedure

1.       Mix ginger paste, garlic paste, garam masala powder, red chilli powder, salt(to taste) into the beaten curd. Add mutton pieces, after drying up the moisture in kitchen towel. Marinate for 2-3 hrs at least in refrigerator

2.       In a pressure cooker, add 1 tsp ghee to 2 tbsp of white oil till almost smoking. Add finely sliced onions and fry till crispy brown. Strain, drain on paper towel, and blend it to a smooth paste.

3.       Heat the oil in wok. Add whole masalas. Add brown onion paste and sauté. Add the marinated mutton pieces with minimum marinade, and seal them till they start browning.

4.       Add the remaining marinade, stir and sauté till oil starts separating. Add dhania powder, jeera powder and keep stirring to blend well with the rest of the masala.

5.       Once masala is done, add ½ cup of boiling water and stir well.  Close the cooker and bring it to boil, till 3-4 whistles(or as is reqd) till soft.

6.       Open lid, simmer to reduce gravy to desired consistency.

7.       Add keora water and javitri powder. Mix well. Cover and open only when serving

8.       Dahiwalla meat is ready to serve with plain rice, or naan or roti as per choice.








Comments

Post a Comment

Popular posts from this blog

Ma Durga...Aashchhe bachhor Abaar esho...

Kucho nimki, narkol naru, malpua, mansher ghughni, keemar shingara, mishti r thalaa, dhok dhok pronaam aar kolakuli.... the childhood memories of Bijoya are too vivid, more so gastronomically. Days have changed, so my son, who is at least 98% clued on Bong was surprised to find, kucho nimkis are manufacturable in Mom's kitchen as well beside the Chittoranjan Park Sweet shops in Delhi. So this time, while I prepared to embrace and entertain a large group of family, Mr D prepared for his France visit for an unavoidable workshop. Little sonny R, upset with his Dad's funny tour plans was trying to find solace in visiting paternal Grandparents from Kolkata. Saptami was chaotic. My Mamashoshur( Husband's Mama) and family had planned a surprise for his sister.... they were visiting us. So even though I prepared a pick up for them from railway station, my in laws were completely in the dark. Even my ten year old son was party to the conspiracy. Chaos bloomed post lunch, I had to...
4 comments
Read more

Winter is finally going to be over

I am ashamed. I am guilty of not touching on my blog for months. My daily interaction with internet got badly truncated to surfing, emails, chats, and work and work. But, never mind, as the saying goes, Better late than Never.... so here I am at my confession box. All the above were just because of my technical incompetence and laziness.With a job switch, I changed my laptop. So all my old stock of photographs etc took six long months and a trip to Ranthambhor, to get transferred to the new laptop. But finally I am done, ready to get going. This year, the winter was very different in Delhi NCR. It did not touch the magic numbers of 0 or 1 degrees, but tormented everyone with a prolonged presence and a very low maximum temperature. Every morning, as we wake up, a curtain of white fog waits outside the glass window panes. On one of the clearer days, I managed to click the next apartment complex as in this photo. Good news now... as winter finally seems ready to bid a good bye for this ye...
Post a Comment
Read more