Desi News Corp - Index

Desi News Corp - Desi News - May 2009 - Index

kitchen TABLE
200+ seating
Buffet available
for parties!
Do yourself a flavour
Celebrate South Asian Heritage Month
with these traditional desi dishes
Bharwan Bhindi
250gm okra
1 large onion
1tsp aniseed (saunf) powder
1tsp dry mango (amchur)
powder
¾ tsp red chilli powder
¾ tsp coriander powder
½ tsp cumin seeds
¼ tsp turmeric powder
1 tsp oil
Salt to taste
Oil to fry
Slit the okra, taking care not
to cut all the way through. Chop
onion finely and mix with saunf,
amchur, red chilli, coriander and
turmeric powders and salt. Stuff
okra with the masala, keep some
masala aside. Splutter cumin
seeds in one tsp oil. Drop the
stuffed okra in this oil and cook,
uncovered, for five minutes.
Add a little oil and the masala
that was set aside. Stir gently to
coat well and cook for another
five to eight minutes. The okra
should be tender, but crisp.
Nawabi Gosht
1 ½ lb lamb, cubed
1 ¼ cup yoghurt
1 ½ cup coconut milk
1 large onion chopped
Ginger, chopped
6 garlic cloves
2 garlic cloves, crushed
2 pieces of cinnamon
1 tbsp cardamom seeds
1 tsp saffron strands
½ tsp chilli powder
½ cup ground
almonds
2 dried red chillies
Salt to taste
5 tbsp vegetable oil
Soak saffron
strands in a little hot
water. Set aside. Heat
oil in a heavy saucepan.
Add cinnamon,
cloves and cardamom
and fry for a minute. Add onion,
and fry until golden. Add garlic
and ginger and fry for a few
more minutes. Add lamb cubes
and fry for five to six minutes,
until browned. Whisk yoghurt,
saffron mixture, salt and chilli
powder together and add to lamb
cubes. Cook for a few minutes.
Grind almonds with enough
water to form a thick paste. Add
paste and whole chillies to lamb.
Stir and simmer for five minutes
over low heat. Add coconut milk
and cook, covered, for 40
minutes until lamb is tender.
Uncover and cook for a few
more minutes. Serve hot with
rice or naan.
Asian Wok ‘n’ Roll
Hakka Chinese Restaurant
MOUTH-WATERING SPECIALTIES! MOMO, LOLLIPOP CHICKEN,
CRISPY BEEF, HOT & SOUR SOUP, CHILLI CHICKEN...
Kulfi
2 tins condensed milk
A few strands of saffron
2 tbsp pistachios, chopped
2 tbsp almonds, sliced
½ tsp cardamom seeds
Bring the milk to boil and
simmer on low heat for a few
minutes. Add chopped pistachio,
sliced almonds, cardamom seeds
and saffron strands. Boil for another
five minutes and remove
from heat to cool. Set aside to cool.
Pour into kulfi (or popsicle!)
moulds and freeze. Dip mould
in hot water to remove kulfis.
Sprinkle with chop-ped pistachios
before serving.
Dine-in Take-0ut
Catering Delivery
2 Mississauga Locations!
6905 Millcreek Dr, Unit 13,
Beside Meadowvale GO Station
Millcreek & Derry Road West
905-567-0088
2919 Derry Road East
Across The International Centre
NW Corner of Airport Rd & Derry Road East
905-671-8997
www.asianwoknroll.com
May 2009 Desi News 31