SHEERMAL
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Transcript of SHEERMAL
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SHEERMAL
1. Dissolve sugar and yeast in 1-1/4 cups of warm milk. Add screw pine flower water. Set aside.2. Add salt and ghee to flour and mix till it gets crumbly. Knead with milk to make medium soft
dough. Cover with a damp cloth and set aside for 2-3 hours.
3. Divide the dough in 12 equal proportions. Take one portion and roll into a ball. Dust withflour and roll out to a disc of about 6 diameter. Prick with a fork all over leaving a margin of
one inch on the sides.
4. Place the sheermal on a pre-heated girdle and cook it first on one side and then the other,until both sides are a rich golden brown. Repeat the process for the rest of the ingredients.
5. Alternatively, pre-heat over to 350F, place the discs on a greased tray and bake for about8minutes or till rich golden brown.
MIRCHI KA SALAN
1. Soak tamarind in about one cup of water. Mash and sieve to get tamarind water. Discardseeds and other residue. Set aside.
2. Roast the onions on a griddle till they soften and turn a pale golden colour. Then dry roasttogether over medium heat the coriander seeds, sesame, peanuts, cumin seeds, poppy
seeds, copra and the fenugreek seeds till their shade darkens very slightly and they start
emitting aroma.
3. Grind together the onions, roasted spices, ginger garlic, salt, turmeric, red chilli powder andsugar into a fine paste. Mix with tamarind water.
4. Heat oil. Add the green chillies. As soon as the green chillies acquire a few golden brownspots, remove from the pan and keep aside. Add curry leaves to the oil and after a fewseconds, add the ground spices.
5. Cook for 5-10 minutes. Then add the green chillies. Cook over medium heat stir occasionally.Add a little water while cooking, if desired. Cook for another few minutes till the oil come to
the surface. The dish has a thick consistency.
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DUM KE KEBAB
450gm mutton mince
1/2tbsp green papaya paste
Oil for frying
1inch cinnamon
4green cardamom
1/2tsp kabab chini
1tsp chironji
1/2tsp poppy seed
tsp shahi jeera
1tbsp grated coconut
2dried red chilli
3 green chilli
2tbsp coriander
3-4 grlic clove
1/2inch ginger
1 cup besan
2/4 cup curd
cup cream
1tbp lemon juice
Salt to taste
Pinch of red chilli powder
Pinch of garam masala
1 tbsp ghee
METHOD
1. Mix the green papaya paste into the keema and leave to marinate for 15mins. Grind tillsmooth. Heat the oil in the kadai and deep fry the onions till golden.
2. Dry roast the cinnaomon, cardamom, cloves, kabab chini separately till fragrant. Cool andgrind into fine pwd. Dry roast the chironji, khus khus, dried coconut, red chilli and shahi jeera
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separately ill fragrant. Grind the spices together with the green chillies, coriander leaves,
garlic and ginger to a smooth paste. Roast the besan over a low heat till fragrant.
3. Mix all the above ingredients with the keema and grind twice. Add half cup of curd, thecream, lemon juice and salt. Keep it in fridge.
LUKHMI
250gm keema
125gm maida
Salt to taste
Pinch of turmeric pwd
tsp red chilli pwd
tsp ginger paste
tsp garlic paste
1 tbsp oil + for frying
2tbsp chopped coriander
2-3 green chillies chopped
1tbsp lemon juice
2tbsp ghee
1tbsp curd
METHOD
1. Place the keema with the salt, turmeric pwd, chilli pwd, ginger paste and garlic paste in apan. Add half a cup of water and cook for 15mins or till tender.
2. Heat 1 tbsp of oil in a pan, add the coriander leaves and green chillies and saut for 1min.Add the keema and saut till all the water has evaporated and the keema is dry. Stir in the
lemon juice and let it cool.3. Add a little salt, ghee, curd and 1tbsp of water to maida and knead it into a soft dough.
Cover the dough with cling firm and keep in the fridge for 30mins.
4. Make soft balls and roll the ball into 5inch long rectangle. Place a tbsp of keema mixture inthe centre, moisten the edges and fold the dough from the top down to cover the keema,
sealing the edges on all three sides. Fold in 1/3rd
to the centre and bring over the remaining
1/3rd
over to make a book fold.
5. Fry the lukhmi.
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MURTABAK
ROTI
100gm maida
1tbsp oil
Salt to taste
FILLING
250gm keema
6eggs
Saffron threads
2tbsp oil
2medium onion chopped
1tsp ginger paste
1tsp garlic paste
1tsp red chilli pwd
tsp turmeric pwd
Salt to taste
1tsp garam masala
2tsp lemon juice
cup ghee
cup milk
150gm cheese
2tbsp chopped coriander
2tbsp mint leaves
10green chillies
METHOD
1. Boil four eggs. Beat the remaining two eggs in a bowl and set aside. Soak saffron inwarm water.
2. For the rotis, mix the refined flour with oil and salt. Rub the mixture between fingertipstill it resembles breadcrumbs. Add some water and knead into a soft dough. Cover with
a damp cloth and set aside for 30mins. Divide the dough in 9equal parts. Roll the ball
into thin rotis and cook them both side well done.
3. For the filling heat the oil add the onions and saut till light brown. Add the ginger pasteand garlic paste and saut till the raw flavours disappear. Add the chiili pwd and
turmeric pwd and saut for 3-4mins. Add the chicken mince and salt and stircontinuously, till the moisture dires up. Stir in the garam masala ana lemon juice and
remove from the heat. Grind the mince into a fine paste in a blender.
4. Brush a cake tin with a little oil and cover the base with thin roti. Sprinkle a little milkover the roti with some mince, chopped boiled egg, cheese, coriander, mint leaves and
green chillies. Brush with beaten egg. Cover with another roti and repeat the process.
5. Cook in the oven for 30mins or till golden brown and set.