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  • Korma Asafjahi by Sanjiv Bali

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    Monishsekhri
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    This document contains two recipes - Korma Asafjahi, an over 100-year-old Hyderabadi recipe for mutton, and Semolina Fillets, an unusual dish discovered in the author's grandmother's diary. The Korma Asafjahi recipe calls for ingredients like mutton, onions, green chillies, sugar, red chilli powder, saffron, and thick curd. The Semolina Fillets recipe involves shaping a mixture of semolina, cheese, milk, spices and herbs into fillets, coating them in egg and breadcrumbs, and deep frying them. The document concludes with a quote from Chef Bali about the typical spices used in

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    PATIALA RECIPES

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    This document contains two recipes - Korma Asafjahi, an over 100-year-old Hyderabadi recipe for mutton, and Semolina Fillets, an unusual dish discovered in the author's grandmother's diary. The Korma Asafjahi recipe calls for ingredients like mutton, onions, green chillies, sugar, red chilli powder, saffron, and thick curd. The Semolina Fillets recipe involves shaping a mixture of semolina, cheese, milk, spices and herbs into fillets, coating them in egg and breadcrumbs, and deep frying them. The document concludes with a quote from Chef Bali about the typical spices used in

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    Download as docx, pdf, or txt
    70 views3 pages

    Korma Asafjahi by Sanjiv Bali

    Uploaded by

    Monishsekhri
    This document contains two recipes - Korma Asafjahi, an over 100-year-old Hyderabadi recipe for mutton, and Semolina Fillets, an unusual dish discovered in the author's grandmother's diary. The Korma Asafjahi recipe calls for ingredients like mutton, onions, green chillies, sugar, red chilli powder, saffron, and thick curd. The Semolina Fillets recipe involves shaping a mixture of semolina, cheese, milk, spices and herbs into fillets, coating them in egg and breadcrumbs, and deep frying them. The document concludes with a quote from Chef Bali about the typical spices used in

    Copyright:

    © All Rights Reserved
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    of 3

     

    KORMA ASAFJAHI
    By Sanjiv Bali
    This Hyderabadi recipe is over 100 years old, part of the collection
    compiled by Maharaja Digvijay Singh ji of Sailana, which was given to his
    grandfather by the Nizam in the year 1905.
    Ingredients
    1 kg mutton pieces from leg or shoulder, 60 gm onions, finely chopped,
    25 gm green chillies, finely chopped without seeds, 6 gm sugar, 6 gm red
    chilli powder, A pinch of saffron, diluted in warm water, 1.5 gm garam
    masala powder 1 tbsp fresh coriander leaves, chopped , 250 gm fresh,
    thick curd

    Method
    Put the curd in a muslin cloth and hang it on a peg for two hours. Whip
    the curd and keep aside. Heat half of the ghee in a pan. Add garlic and
    ginger, and fry till golden brown. Add the meat and salt, and stir fry. Add
    only as much water that it should dry up when meat is tender. Keep
    aside.
    Heat remaining ghee in a separate pan. Fry the almonds and raisins
    separately to a golden colour and keep aside. Add in the remaining ghee
    the onions and fry till golden brown. Add red chilli powder, peppercorns,
    garam masala powder, sugar, green chillies and cook with two
    tablespoons of water, stirring well till water dries up. Add meat and stir.
    Add almonds, raisins, curd, saffron and coriander leaves, and stir well.
    Simmer on low heat for five minutes only and serve immediately.
    Semolina Fillets
    By Arshia Arora
    The unusual dish was discovered in one of the seven diaries that Arora’s
    grandmother left behind
    Ingredients
    115 gm semolina, 50 gm clarified butter, ½ tsp garam masala, A pinch of
    nutmeg, 50-75 gm red ball cheese, grated or  170 gm paneer from buffalo
    milk, sieved , 500 gm milk, 4 green chillies, finely cut, 1-1½ tsp salt, ½
    tbsp coriander, chopped Oil to deep fry
    Ingredients for coating and frying
    2  eggs, 500 gm ghee, Dry bread crumbs
    Ingredients for garnishing
    Parsley or mint sprigs, Lemon slices
    Method

    Heat the milk and clarified butter in a saucepan.


    Sprinkle in the semolina and let it soak for 15 minutes, keeping the flame
    on low. Let the grains become clear and mixture thicken. Remove from
    the fire. Add grated or sieved cheese, salt, red pepper, garam masala
    and finely chopped coriander leaves and finely cut green chillies. 
    Turn out onto two wet plates and allow it to cool. Divide the mixture into
    12 to 16 equal parts and shape these like fish fillets. Coat twice with the
    lightly beaten egg and dry bread crumbs. Fry in deep oil and serve,
    garnished with lemon slices and parsley or mint sprigs.
    According to Chef Bali, a lot of recipes from this area don't use red chilli and
    tomatoes. "Using tomatoes in food came from Portuguese influences. Even in
    chukandarvala gosht, there is no turmeric, no tomatoes, no red chilli. The dish
    uses yoghurt, black pepper, beetroot. Cinnamon, black cardamom, cumin and black
    pepper are commonly used spices and even the whole garam masala is used only to
    curb the strong 

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