Saturday 20 November 2010

Bombay Beryani/ Bombay Style Pilaf

BOMBAY BERYANI @ BOMBAY STYLE PILAF


Resipi yang diperolehi daripada pek rempah beryani jenama SHAN yang kami beli di kedai Pakistan di sini. Kali pertama buat, saya tak berapa ikut kandungan dan sukatan bahan2nya, maka warna nasi saya tu tak berapa menarik walaupun rasanya sedap. Foto di atas ni merupakan hasil perbuatan yang kedua. Saya ikut juga cuma ada bahan2 yang saya tak masukkan sebab tiada dalam stok.

Saya letak resipi asal di sini, boleh alter sendiri ikut kesesuaian rasa. Tapi, bagi saya nasi ni agak pedas..pheewww..siapa yg tahan pedas, sedang elokla kot dengan rasa ni.

Ingredients:

500-750 g small cubes of beef/chicken/mutton with bones
500-750 g [3-4 cups] basmathi rice, washed & soaked for 30 mins
5 medium onions [300g @ 2 1/2 cups] finely sliced
4 medium tomatoes [ 300 g @ 2 1/2 cups] chopped
3 medium potatoes [250 g], peeled and halved
3 tbsp chopped ginger
1 tbsp garlic paste
1 cup plain yogurt
1 - 1 1/2 cups ghee / oil
1 packet SHAN Bombay Beryani Mix


Steps:

1. Fry the onions in hot ghee/oil until golden. Add tomatoes and fry until the oil separates.

2. Add meat, garlic, ginger, potatoes, yogurt and SHAN Bombay Beryani Mix. Fry for 15 minutes. Add 1-2 cups of water and cook on low heat until the meat is tender. Then increase heat and stir fry until oil separates from the gravy.

3. SEPARATELY: In 12 glasses of hot water add 3 tbsp of SHAN salt [yg ni saya tak pasti yg mana, saya hanya letak garam saya daa...] and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water.

4. Spread the cooked meat and curry over the rice in two layers. Cover the pot and cook on low heat until the rice is fully cooked and tender. Mix before serving.



Serve with fresh salad and raita [yogurt].


TIPS FOR BEST RESULTS:

Meat: use breast, ribs and shoulder cuts.

Serves 6-8 persons.

Wednesday 17 November 2010

Devonshire Honey Cake

Resipi ni saya belum cuba lagi. Diambil daripada sebuah lamanweb bbcgoodfood. Sila lihat link rujukan. Saya yakin rasa kek ni lazat. Tapi, belum cuba belum tahu. Oleh kerana stok madu tiada, maka saya terpaksa bekukan niat murni ini. Bila dah buat dan hasilnya lumayan, maka saya akan terbitkan foto eksklusifnya di BukuMasakanku.


DEVONSHIRE HONEY CAKE


Ingredients

  • 250g clear honey , plus about 2 tbsp extra to glaze
  • 225g unsalted butter
  • 100g dark muscovado sugar
  • 3 large eggs , beaten
  • 300g self-raising flour

  1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
  2. Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
  3. Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
  4. Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.