BEAF BAFAT RECIPE

by Jennet Prescill on July 26, 2011

Beaf Bafat  (Especially in GCC countries where Pork is not readily available)

1 kg Veal (tender beaf) diced into ¾ inch cubes.

1 tbsp Cider Vinegar

1 ½ tsp salt

Cut Masala:

3 Green chillies sliced

3 to 4 large onions cubed

1” piece ginger minced

2 to 3 bulbs garlic minced

Powder masala:

1 level tbsp. Bafat Powder (recipe given below

1 tsp Garam Masala Powder

3 to 4 bay leaves

Extract of marble size ball tamarind.

2 tablespoon of Ghee. (to be added as there is no fat in the meat)

Method:

Wash and dice the meat, strain it to remove the water content and marinate it with cider vinegar, salt and keep it aside for 5 to 10 minutes.

In a heavy bottomed vessel put this meat and cook on a slow fire till it is three fourth done (approx.15 to 20 minutes).  Now add all the cut masala, powder masala, bay leaves, tamarind extract and ghee to the meat.  Stir well and cook till the meat is done. Check for salt and spiciness and add salt and bafat powder if required according to your taste, once spices are fully incorporated, put off the heat.  Serve with rice / Sannas (rice cakes) /chappatis.

BAFAT POWDER;
Recipe Source: Ruchik Randap site.

Yield: Approx one and a half kilos

You Need:

• 150gms Kashmiri chillies
• 400gms Long red chillies (also called as 'Kumta' & 'Kumti' mirsaang in Konkani) *see note below
• 200gms Short red chillies (also known as Madrasi chillies)
• 500gms Coriander (dhania)
• 40gms Cumin (jeera)
• 25gms Peppercorns (miri/kali mirch)
• 50gms Turmeric Powder (haldi) (If you can manage to use dried pieces of Turmeric (haldiche kudke), it is even better)

Method:
Use a dry grinder to powder all the above ingredients to a fine powder, store in an airtight container and use as required

Note:
1. If the Kumti chillies (long ones) are unavailable, just use Kashmiri chillies instead (ie increase it to a total of 550gms instead of 150gms). However, the short red chillies are very important to achieve the desired spiciness & fragrance of the Bafat powder
2. This recipe is for the Bafat powder without the garam masala (cloves & cinnamon), hence it is very versatile and can be used for fish/veg preparations which do not require garam masala. When you use it for meat preparations such as Pork, add about 4 cloves and 1 inch piece of cinnamon for every 1kg of meat.

SOYA CHILLI RELISH

Sharing with you a recipe I tried out recently - Courtesy recipe blog of Daijiworld website. Turned out yummy hence posting here.

Recipe -- Soya Chilli Relish By Jessy Moras, Dubai

Ingredients:

200 gms. soya chunks
1½ tbsp. ginger-garlic paste
2½ tsp. pepper powder
¼ tsp. turmeric powder
1 tsp. garam masala
5 tbsp. tomato paste / ketchup
2 tbsp. soya sauce
1 tbsp. Worcestershire sauce
2 tbsp. mama sita’s oyster sauce  (I substituted this with one Chicken soup cube as I did not have Oyster sauce)
1 sprig curry leaves
Salt - as per taste
2 tbsp. oil
3 medium onions  - sliced
1 medium capsicum
2 tbsp. oil -for frying soya

Method:

Soak the soya chunks overnight in water. Next morning, squeeze out all the water from the chunks by holding 3-4 pieces at a time. Then marinate them with ginger-garlic paste, pepper powder, turmeric powder, garam masala, sauces and salt for about half an hour. (Add less salt, because the sauces already contain salt). Transfer the marinated chunks  to a pressure cooker and cook for 3 whistles. Set cooker aside to cool .

Now fry the curry leaves and onions in 2 tbsp oil till they turn golden brown and set aside. Then add the julienned capsicum to the same oil and fry until soft and keep aside.

Heat 2 tbsp oil in a non stick pan and add the cooked soya chunks and keep frying until they are dark brown and all the liquid evaporates. Finally, add fried curry leaves/onion, capsicum and let it simmer for 10-15 minutes so the flavours blend well.

P.S. : Cooking Tip: Chop the bigger chunks into smaller pieces after squeezing out the water so that they cook well.

HOME MADE GINGER GARLIC PASTE
Ingredients:
250 Gms. Ginger
300 Gms Garlic
1 tbsp Salt
1/2 cup White Vinegar
1/2 cup Mustard Oil
Method:
Clean and pare the ginger and julien it.  Clean the garlic and dice it.  (this is suggested so that the garlic and ginger gets evenly ground)
Put these in a mixer grinder along with salt, vinegar and mustard oil and grind it to a fine paste.  If you find the paste too thick and is causing a strain on your mixer grinder, add 1 to 2 tbsp of boiled cool water and grind.
Once the paste is smooth remove and bottle it.  can be stored in a fridge for a month.  Comes very handy while cooking meat chunks, minced meat, vegetable masala etc etc.
(since salt, vinegar and mustard oil is added will not get spoilt)

SRI LANKAN DELICACY: EGGPLANT MOJU

SRI LANKAN DELICACY

EGGPLANT MOJU

INGREDIENTS:

500 gms. Small Brinjals

1 large capsicum - sliced into 1" size juliens.

3 Medium Onions or 150 gms. scallions. - thinly sliced.

2 green chillies - sliced

1 bulb garlic - minced fine.

1/2 inch piece ginger - julienned

1 tbsp. mustard sauce or 1 tsp mustard powdered.

1/2 tsp turmeric powder

1 tbsp vinegar

1 tsp salt ( add little more for your liking)

1/2 tsp amchoor powder

2 tbsp. sugar

Oil for frying.

Procedure: Wash the brinjals and slice them in 1" pieces and put them in water. Rinse and dry thoroughly.  Heat the oil in a dekchi and fry these brinjal slices in small batches till they turn colour.  Take them out on kitchen paper to absorb extra oil. 

In the same oil fry the Capsicum sliced into 1" juliennes , till it wilt.  Take it out and keep separate.

(if you do not like to deep fry then you can put these sliced brinjals, Capsicum in an microwaveable dish and microwave for 5 to 6 minutes)

Take 2 to 3 Tbsp of oil in a dekchi and heat it.  Add half a tsp of mustard, once it splutters add the Minced Garlic, Sliced Green Chillies, Julienned Ginger and sauté till a nice aroma wafts.  Add the sliced onions and fry till the onions turn slightly brown.  Now add the turmeric powder, vinegar, salt, amchoor powder and mustard paste or powder and fry for a little while. (say 2 to 3 minutes)

Add the fried/ microwaved brinjal slices and capsicum juliennes and mix well.  Reduce the flame to very low, cover the dekchi and let it cook in its own juices for 6 to 7 minutes. Occasionally stir the ingredients lest they get burnt.

Once the brinjals are cooked add the sugar, mix well and turn off the heat.

Serve with Rotis or Parathas.

Sathwik Carrot Bhaji without Onion

Sathwik Carrot Bhaji without Onion

Ingredients

½  kg. carrots

½ kg capsicum

3  green chillies

 ½ Inch piece ginger

 1 tsp cumin

1 sprig curry leaves

2 tbsp. olive oil / sunflower oil

Salt to taste

Lime juice of half a lime or  cider vinegar 1 tsp.

Clean, scrape and grate the carrots ( not fine grate)

Slice the capsicum into thin slices 1 inch long and keep aside.

Slice green chillies

Mince the Ginger fine.

In a dekchi (heavy bottom vessel) put the Oil and heat it, once hot put the cumin seeds and when they splutter add the curry leaves, sliced green chillies and minced Ginger.  Fry for a little while.  Add the sliced capsicum and fry for a minute.  Add salt and lime juice or vinegar, mix well and now add the grated Carrot and stir fry till the carrot gets heated up on a medium flame.  Do not overcook.  Serve hot with Chapattis.