Kari Masalla Curry

#Kaari Masalla curry by M.S.

Pix credit via Onelifetreat:

Very yummy curry of Bohra specialty to be eaten with Rice.

Ingredients:

mutton /chicken with bones cut into small pieces.  Marinate with 2 tbsp green masala paste (green chillies+ garlic+ginger), 1 onion cut like samosa in meat when cooking  and 1 grated tomato.
Pressure cook the meat or cook chicken till tender.

In a pot add little oil and add kaari masala & kari patta nd saute till the aroma of the kaari masala fills the kitchen.  Mix the coconut milk and add it to the kaari masalla stirring continuously so that no lumps are formed & does not separate & curdle.
Add the cooked meat and let the kaari cook on slow flame.  Add the tamarind paste into the kaari,  and cook the kari till the meat is cooked.  If you find the curry thick add little water or if watery add the masala to thicken.  Last add the thick coconut tui.  If u don't have tamarind you can add lemon juice.

Serve kaari curry with jeera rice,  Garnish with coriander

Kaari Masala mixture if done at home by Chef Juzer:

Kaari Masala
About 1 Kg of Kaari Masala will be making from this recipe.
INGREDIENTS
For Gravy Mixture
350 gms Daria (Roasted Chana Dal)
350 gms Kaju (Cashew Nuts)
150 gms Roasted Peanuts (Unsalted)
75 gms Pumpkin Seeds (Magaj)
75 gms White Sesame Seeds (Tal)
For Whole Spices (Garam Masala)
½  tsp Loong
½  tsp Aniseed (Sauf or Varyali)
½  tsp Black Pepper Corn
½  tsp Dry Ginger Powder
½  tsp Haldi Powder
2 inch Cinnamon Stick 
4 Star Anise (Badiyan Phool)
4 Dry Kashmiri Chilli
METHOD
Dry roast all the garam masala until a mild aroma arise and keep it aside for cooling. Similarly dry roast the gravy mixture until a mild aroma arise and keep aside for cooling. Grind both garam masala and gravy mixture to fine powder and mixing thoroughly. If the powder is light coarsely ground it fine.


Keep it in a air tight jar in a cool dry place for further use. Enjoy!!

NAANIZZAS ~~ PIZZA VARIATION

#Naanizzas.
Credit:  Azra.

Make dough for naan.

1 cup white flour
1 tbsp sooji
Salt
1tbsp ghee
A little pepper and if u like dry oregano.

Knead into a smooth, firm dough.
Leave to rest for 20 mins.
Break into portions, roll into oval shape n roast on tawa in little oil or ghee.


Sauce.

Grind fresh tomatoes.
Heat oil in a pan. Add the tomatoes, garlic paste, salt and chillies. Let it boil n dry. When dry completely add a little lemon juice. You can also add a tbsp or two of tomato sauce.

Meat.
Chicken or beef.
Boil in ginger garlic paste, salt, lemon juice, tomato paste and yogurt. Dry completely and shread.

Veggies.
Cut veggies n peppers of ur choice n keep ready.
Onion rings
Green, red n yellow bell peppers
Corn kernels
Olives
Mushrooms

Cheese.
Grate mozarella cheese and keep ready.


Now take the naans. Spread the tomato sauce on top. Sprinkle some freshly chopped corriander leaves then place the meat, veggies n assortments, topping with cheese as desired.

Grill in the oven until cheese melts.

Enjoy as it is or with tomato ketchup.

Potatoes Patties

#PATTIES WITH DIFFERENCE BY NISRIN FROM ZANZIBAR

Take potatoes boil mash  them put salt n  black pepper and 1 teaspoon butter. Mix it keep aside.   

Filling:     
In a pan put oil and heat and do wagaar with Rai, fresh lassan, green chillies, limro & salt 
You can add corn as u like and paneer crumbled into very small pieces.  Before adding paneer first in very little oil saute it a little than add into mixture than last add Naryal khurchelu  (Grated coconut - khaman).  Mix all and taste to your liking how to adjust it.
Add lots curry leaves when sauteing, then remove them when mixture get cool (as you don't want curry leaves in your mouth) put lots coriander and mix well the mixture. 

Fill the above mixture into boiled potatoes into patties. Fry in beaten eggs or chana atta mixture choice is yours.                         
Try these the taste is awsome.  One of my best recipes.   😍

Mixture Pix:

Visheti - African bites

#Visheti

Recipe of Visheti:
Whosayna Zyaka Whattsapp group

2 cups All Purpose flour (maida)
1 tsp Yeast
2 tsp Cardamon powder
2 tbsp Butter or Ghee
1 tbsp Dessicated coconut
Coconut milk (for binding)

Bind using coconut milk into soft dough and let it rise.
Punch back the dough make 2 balls and roll thick roti cut in any shapes you like or (fold) roll into long pipe and cut one and half inches tube like. Lay them on greased trays and let it rise for 10mins. Deep fry into golden brown color and keep aside.

Syrup
2 cups Sugar
1 cup Water
few Saffron strands
Boil into 1 string consistency, remove from flame. Dip each fried kisheti in syrup, coat it well and keep in platter. Sprinkle deasicated coconut on top of each kisheti

NB: for bow ties, roll dough ball into thicker roti then cut two by one inches rectangles or bigger keep aside. Make long thin tube, cut one and half inches long straps to tie the bow in centre. Keep the strap in centre and seal by pinching from behind, it will form a tie. Lay the pinched side on the tray so it sticks as it rises