HOW TO MAKE RARE BEEF BIRYANI: KACHAY GOSHT KI BIRYANI

RARE BEEF BIRYANI

Ingredients

1 kg beef, fat removed and cubed

½ cup oil

2 large onions, sliced and fried

2 cups natural yoghurt

2 tbsps garlic pounded to a paste

2 tbsps ginger root pounded to a paste

4 tbsps papaya crushed with skin

1 tbsp chilli powder

½ tsp turmeric

salt to taste

1 cup mint leaves

3 tbsps green cardamom powder

6 green chillies, finely chopped

½ handful coriander, shredded

2 tbsps garam masala

2 tbsps kiora

For the rice: -

750 gr basmati rice

4 cloves

1 cinnamon stick

2 black cardamom pods

2 star anise

1 tbsp fennel seeds

1 tsp grated nutmeg

1 tbsp cumin seeds

1 tbsp salt

Method

First of all marinate the meat cubes in 1 cup of yoghurt and papaya, garlic, ginger, chilli powder, chillies, salt and half of the fried onions for 4 hours.

Clean the rice and soak for half an hour. Drain and add fresh water.

Put the spices under the rice ingredients in a piece of muslin and tie. Put this in the pot with the rice and cook until the rice is almost cooked, but still a little hard inside.

Remove from the heat and strain.

Put a quarter of the meat in the bottom of a pan, then a quarter of the rice on top of it. Next sprinkle a quarter of the coriander, mint, garam masala and the green cardamom powder over the rice. Then add another layer of meat and repeat the process.

Mix the remaining cup of yoghurt with the ½ cup of oil and cover the top with this.

Cook for 10 mins on high heat then put the lid on the pot and weight it down so that no air escapes and cook on a very low heat for 30 mins.

Serve with salad or raita.

This has Taste and is a Treat.

WHAT IS PETHA? ASH GOURD: MEDICINAL USES AND HOW TO MAKE LAHORI PETHA MITHAI DESSERT

ASH GOURD, PETHA, BENINCASA HISPIDIA

The ash gourd (Benincasa hispidia) is called petha in Urdu and is also known in English as wax gourd, white gourd and Chinese preserving gourd. It is sometimes called the winter melon or white melon. It is native to tropical Asia and Africa, although it grows in other parts of the world including Polynesia.

   The ash gourd has been used since ancient times as a medical plant and a vegetable, although it is also the main ingredient of a sweet which we give the recipe for below.

   In traditional Asian medicine it has a number of uses and is good for diabetics as it is low in calories and a diuretic and detoxifier. The juice is the part primarily used in medicine and this has traditionally been taken from old ash gourds. If you grate the flesh of one of these gourds and collect the water that exudes from it, and then squeeze the flesh, you should add an equal amount of water and drink this on an empty stomach every morning three hours before you eat anything to get rid of peptic ulcers. The juice also gets rid of intestinal parasites and will increase tissue growth especially if you mix it with coconut milk. It’s good for the digestion too and cures constipation. If you mix the juice with a teaspoon of gooseberry juice or lime juice and take it in small sips rather than gulping down, it stops bleeding in the lungs and will stop blood being emitted in urine.

    The juice can also be an effective mouth wash, and gargle, helping to sooth mouth ulcers, gingivitis (bleeding gums) and will protect the teeth and gums from bacteria.

     In Ayurvedic medicine it is used to banish sleeplessness, to help with epilepsy, asthma and lung diseases, as well as a diuretic to prevent urine retention, and to stop internal haemorrhages. Apparently it is good for coughs, colds, sinusitis, and flu and it is not reported to have any side effects. It can help lower cholesterol levels and is effective in treating Benign Prostate Hyperplasia (BPH) or prostate enlargement. For this you should boil 50 gr of chopped seeds in 250 ml of water for 30 minutes, strain and drink 50 ml (small sips) three times a day for a week. The inflammation will be reduced in 2 days and should have disappeared after a week.

   It is rich in dietary fibre, calcium, phosphorous, sodium, vitamin C (ascorbic acid) and contains magnesium, potassium, copper, zinc, iron, manganese, thiamine, riboflavin, niacin, pantothenic acid, Vitamin B6 and folate. It also contains the essential amino acids, tryptophan, lysine and methionine. It also contains fatty acids and traces of selenium. It has been found that the seed has anti-angiogenesis properties, which means that there is a substance in them which can stop the growth of tumours and the progression of cancers by limiting the formation of new blood vessels (angiogenesis).

  So the ash gourd is good for our health and tastes good too. It can be used in vegetable dishes, and in preserves and pickles. Below is a famous dessert recipe.

LAHORI PETHA MITHAI

Ingredients

1 kg ash gourd, skin and seeds removed and flesh cut into cubes

750 gr sugar

1 tsp alum powder

1 cup water

1 tbsp lemon juice

4 green cardamom pods, seeds removed and crushed

1 stick of cinnamon

Garnish

30 gr chopped pistachio nuts

30 gr desiccated coconut

Method

Prick the cubes of the ash gourd flesh with a fork, put in a pan and cover with water (just).

Add the alum powder and boil for 10-15 minutes.

Remove from the heat and wash under running water.

Now put the cup of water in a pan with the sugar and heat until the sugar has dissolved; add the lemon juice and cardamoms.

Reduce the heat to medium and add the boiled ash gourd cubes. Cook until they are soft and the syrup hangs off a spoon leaving three strands when raised from the pan.

Remove from the heat, remove the petha and place them separately on a plate or tray so that they don’t stick together.

Allow to cool then sprinkle with the garnishes and serve.
This has Taste and is a Treat.

THE 8 ESSENTIAL AMINO ACIDS AND SEROTONIN AND MELANIN

AMINO ACIDS

Amino acids are molecules that can be synthesized by the body, but the protein needed to do so must come from our diets. The amino acids are the building blocks for all proteins and some are used by the body to manufacture hormones. There are many amino acids, but here we concentrate on the 8 essential amino acids we need in our diets. These 8 amino acids are necessary for normal growth of babies and infants, and adults need them because they maintain the correct level of nitrogen we need in our bodies.

Isoleucine

Leucine: - This one can’t be synthesized by the body; it is obtained by hydrolysis of food protein during the digestion process.

Lysine: - This is found in dairy and meat products, wheat germ and brewer’s yeast and is used to treat cold sores, herpes simplex infections, Bell’s palsy, and rheumatoid arthritis. It cannot be taken during pregnancy or during the lactation period by breast-feeding mothers.

Methionine: - This is obtained from proteins and contains sulphur.

Phenylalanine: - This is converted by the body to tyrosine which is a protein building-block used to make melanin. Phenylalanine is involved in the synthesis of neurotransmitters and used to treat sleep disorders, enhance cognitive functions and alleviate the symptoms of Attention Deficit Disorder (ADD).

   Melanin is the dark insoluble pigment which is present in our skin, hair, and the choroids layer of the eye and in the part of the brain called the substantia nigra. It protects the skin from the harmful rays of the sun, and variations in skin colour are produced because of the levels of melanin present in our bodies. (If we live in hot countries there will be more melanin in our bodies.)

Threonine: - This is naturally present in our bodies and is derived from hydrolysis of protein.

Tryptophan: - This is used in the treatment of insomnia, depression, behavioural disorders, stress and PMT (PMS). Serotonin is formed from tryptophan and this occurs in the body’s tissues especially in the brain, blood serum and gastric mucous membrane. It is active in the stimulation of the smooth muscles, transmission of impulses between nerve cells and regulation of cyclic body processes (e.g. menstruation).

  If the levels of serotonin in the body are low, you may suffer from mood disorders, especially depression, as serotonin reduces irritability and depression as well as blood pressure and it also inhibits gastric secretion, thus keeping the digestive process functioning normally.

Valine: - this is another essential amino acid which is necessary for normal growth in babies and infants and which helps maintain the nitrogen balance in adults’ bodies.

WHAT IS SHAREEFA FRUIT? CUSTARD OR SUGAR APPLE: RHUBARB AND CUSTARD APPLE COMPOTE

SHAREEFA, CUSTARD APPLE, SUGAR APPLE, ANNONA SQUAMOSA/RETICULA

The custard apple is native to the Amazon rainforest, and was taken from the South American continent to other tropical parts of the world by the Spanish and Portuguese explorers in the 16^th century. It now grows in many countries including the Indian subcontinent, Spain and Taiwan. In southern Spain there is a custard apple festival during the 11^th – 14^th October in Almunecar in Granada and in Madeira the custard apple festival is held in Faial as part of the regional Folklore Festival.

   When I first saw a shareefa, I thought it was a variety of small pineapple because of its shape and outer skin, but inside were seeds surrounded by soft flesh, which is sweet and nothing like the taste of a pineapple.

   This fruit is relatively expensive in Pakistan, fitting perhaps for a fruit that was mainly eaten at the courts of the Moghul Emperors because it was too expensive for ordinary people to afford. The very wealthy are the ashrafiya (the superior ones) and it is from this word that the shareefa gets its Urdu name. Today people seem to prefer to eat amrood (guava) which tastes a little like the custard apple.

   The custard apple not only tastes good but has many health benefits and uses, although the seeds are toxic and should not be eaten. The roots and seeds have abortifacient properties, so the fruit should only be consumed in moderation during pregnancy to be on the safe side. A paste of the powdered seeds is applied to the scalp to get rid of headlice, but is not a recommended treatment as it will irritate the eyes a lot if it gets into them and can cause blindness. In Mexico the leaves are strewn on the floors of chicken coops to repel lice and other insects. An extract of the dried leaves has proven to be an effective insecticide and a natural way of inhibiting the breeding of the dengue carrying mosquito in the Indian subcontinent.

   Lac-excreting insects live on the bark of the tree as they do on the banyan tree so it plays host to these and gives us even more financial benefits. Fibre from the bark can be used to make ropes, and if diarrhoea occurs then a tonic made from it is given. If the diarrhoea is chronic or someone has dysentery, the bark, leaves and unripe fruit can be boiled together in a litre of water for 5 minutes to make an effective remedy. 

   On its own, the root bark is used to stop toothache, and is said to be an abortifacient too.

   The leaves can be crushed and made into a paste to be applied to ulcers, boils or abscesses on the skin and the crushed leaves will heal wounds. A decoction made from the leaves is said to be effective in removing intestinal parasites. In India the crushed leaves are sniffed if someone has a fainting spell or becomes hysterical, in much the same way that smelling salts were used in Britain in the 18^th century. If a decoction of the leaves is added to bathwater it is said to alleviate the pains associated with rheumatism.

   The fruit contains a little carotene, a lot of calcium, iron, thiamine, riboflavin, niacin and ascorbic acid as well as the amino acids, tryphopan, methionine and lysine. It is good for people who are recovering from an illness, and satisfies hunger too, so is a good dessert if you still feel hungry after a meal! It aids digestion too, and is sieved and made into ice cream in Malaysia. It is naturally cooling and will relieve any burning sensation in your body. Medicinally the fruit is used to stop a bout of vomiting and to cure diarrhoea. It is believed that if you leave a shareefa outside at night so that the dew falls on it and then eat it in the morning, it will cure inflammation even better than if you just ate the fruit. However, that seems strange, as you’d have to suffer the discomfort all night. Be that as it may, the fruit is also used as an expectorant, stimulant, and for anaemia.

  If you’ve never tasted it, you don’t know what you’re missing. It’s delicious. You can grow your own custard apple tree indoors, although they grow from 3 metres to 8 metres high.

Rhubarb and Custard Apple Compote

2 custard apples cut in half, seeds removed and flesh reserved only

1 bunch red rhubarb, cut into cubes

3 cloves

1 stick cinnamon

2 tsps soft brown sugar or misri

the juice of half an orange

Method

Stew the rhubarb with the sugar, orange juice, cloves and cinnamon. (Approx.20 mins)

Allow to cool and add the flesh of the custard apples.

Mix together and serve as a dessert, topped with vanilla ice cream.

This has Taste and is a Treat.

HOW TO MAKE STUFFED KARELLA (BITTER GOURD): KEEMA BARAY KARELLA RECIPE

STUFFED KARELLA

Ingredients

8 medium-sized karella(bitter gourd)

2 tbsp salt

½ kilo minced/ground beef

1 large onion, finely chopped

2 tomatoes, finely chopped

1 inch piece ginger root, finely chopped

6 cloves garlic, finely chopped

4 green chillies, finely chopped

1 tbsp finely chopped fresh coriander leaves

1 tbsp lemon juice

1 tbsp cumin seeds

1 tsp ground coriander seeds

1 tsp turmeric

1 tsp chilli powder

1 tsp ajwain or thyme

1 tbsp garam masala

1 tbsp ground pomegranate seeds (anar dana)

salt to taste

oil for frying

Method

Remove the knobbly skin from the karella with a knife, leaving smooth skin on the karella.

Cut the karella (not all the way through) in half lengthwise and remove the seeds with a teaspoon.

Rub the salt into the inside and onto the outside of the karella and leave for ½ an hour to remove the bitter juices. Then rinse off the salt under running water. When you have done this squeeze the karella to remove excess water.

Put the meat, with all the other ingredients apart from the karella and oil into a pan with a glass of water, and cook this, stirring well, until the mixture is dry.

Remove from the heat and allow to cool.

Put the meat mixture in the karella and sew up the slits so that the mixture doesn’t fall out.

Now heat the oil in a frying pan and fry the karella for 15 minutes on a medium heat, until they become brown all over.

Remove from the heat and serve.

They can also be eaten cold.

These have Taste and are a Treat.

HOW TO MAKE SHAMI KEBAB: SIMPLE SHAMI KEBAB RECIPE

SHAMI KEBAB
Ingredients

½ kilo minced/ground beef

100 gr yellow dhal (chana dhal)

1 onion very finely chopped

1 tomato, peeled and finely chopped

6 cloves of garlic, finely chopped

1 inch piece of root ginger, finely chopped

6 green chillies, finely chopped

1 tbsp fresh coriander leaves, finely chopped

1 tbsp cumin seeds, dry fried then ground

1 tbsp coriander seeds, dry fried and ground

1 tbsp garam masala

1 tsp turmeric

1 tsp ajwain or thyme

1 tsp freshly ground black pepper

2 eggs

salt to taste

oil for frying

Method

First cook the dhal in boiling water until it becomes soft.

Meanwhile, put the minced meat and all the other ingredients except for the eggs and oil in a pan with a glass of water. Cook over a medium heat, stirring well, until the meat is thoroughly cooked, and the water has evaporated.

Drain the dhal thoroughly then mix it with the meat mixture and either pound well with the other ingredients or mix in a food processor. Mix an egg into the mixture and knead well.

Now take a handful of the mixture and press into a flat round with your hands. Repeat until you have used up all the mixture.

Heat enough oil in a pan to shallow fry the kebabs, or add oil as you finish each batch of kebabs, as you can only fry 3 or 4 at a time.

Beat the other egg in a small bowl and dip each kebab into it.

Put the kebabs in the oil and fry on each side for 2 mins on each side (or until they are brown). You can fry them without dipping them into the beaten egg if you like.

These can be cooked and kept in the fridge if you don’t want to eat them all at once. You can eat them in a sandwich, bun, or pitta bread with raita.

 

WHAT ARE GUCCHI? MOREL MUSHROOMS ( MORCHELLA ESCULENTA): STUFFED MORELS RECIPE

MORELS, GUCCHI, MORCHELLA ESCULENTA

Morels are one of the most highly prized mushrooms in the culinary world, and can command anything between $10 and $20 for only one ounce; if you can find them that is. Most people go foraging for their own morels, but in some parts of the world where people have found that collecting morels is a lucrative business, their numbers are depleting. In Pakistan and Britain morels or Gucchi as they are called in Urdu are not rare, but in Montenegro they are on the red data list for flora and are becoming rare in other countries too. In Pakistan morels are found in Swat and Kaghan and are exported to Europe. Morels are easy to spot because they have a sponge-like cap which grows upright.

   It seems that mushrooms in general are not much used in cooking in Pakistan or not where we are at least. I have found it difficult to track them down. As with other mushrooms morels are good for your health. However you shouldn’t eat morels raw as they can cause a stomach upset; neither should you attempt to eat old ones that are showing signs of decay as these are poisonous.  

   Morels are good dried as the flavour becomes more concentrated and you can do this by threading string through the caps and hanging them up to dry in the sun.

    Like other edible mushrooms they contain the B complex vitamins, vitamin D and essential amino acids, but the morel mushrooms have an uncommon amino acid in them cis-3-amino-l-proline. The polysaccharides they contain have several medical properties including antiviral, immunoregulatory, anti-tumour growth effects and they give you more resistance to fatigue. Extracts from the polysaccharides have antioxidant effects and these morels can help prevent heart disease and colorectal cancer as well as having numerous other benefits. They are rich in the minerals potassium, zinc and iron and contain relatively high proportions of selenium which prevents free radical formations. These mushrooms potentially lower the risks of breast and prostate cancer too, in the same way that pumpkin seeds do.

   When Linnaeus the Swedish botanist first named morels in 1753 he called them Phallus esculenta as he may have believed that they were a stinkhorn mushroom. However they are in no way related, so the botanical name was later changed. It could be of course that Linnaeus was struck by the phallic shape of this mushroom. Thomas Middleton may have had this morel in mind too rather than the common mushroom when in his play “Hengist, King of Kent” he gives us the line “Thou mushrump, that shott up in one night with lyeing with thy Mistress.” He was a Jacobean playwright and both they and the Elizabethans loved a good phallic pun.

   One of my favourite ways of cooking morels is to wash and slice them and fry in olive oil and butter and then eat them on toast for breakfast.

 

STUFFED MORELS

Ingredients

250 gr morels

120 gr minced lamb or beef or cooked leftover meat

1 small onion thinly sliced

2 garlic cloves finely chopped

¼ tsp grated nutmeg

2 tsp ajwain or fresh thyme finely chopped

¼ pint chicken stock

butter and olive oil for frying

salt and freshly ground black pepper to taste

Method

Remove the stalks from the morels, and chop these, leaving the cap whole.

Melt the butter and add the oil and fry the onion, garlic, and morel stalks. When the onion is about to turn golden, add the minced meat, nutmeg and thyme or ajwain and fry until it is cooked, stirring well. (If you are using cooked leftover minced meat, there is no need to cook it, and you should stop cooking at this point, and mix the meat with the onions etc.)

Remove the meat mixture from the heat, allow it to cool a little and then stuff the morel caps with it.

Preheat the oven to a moderate heat and place the morels on a baking tray.

Put the stock in a pan and bring to the boil, then pour over the morels. Cover them with foil and cook for 20-30 mins.

Allow to settle for 5 minutes and then remove the foil and serve.

This has Taste and is a Treat.