Safaid Maas
indian, meats, spreads
1 text file
This recipe is over a hundred years old, and is from the former and oldest of the Deccan states ... Phaltan. To retain its authenticity the units of measure used in those days have been converted exactly to metric units while translating from Marathi to English; and that is why the figures may seem a little odd.
Meat 500 gms. Cardamom 2.16 gms. Cumin Seeds 3.25 gms. Mace 1.44 gms. Cinnamon 3.25 gms. Cloves 2.16 gms. Fennel seeds 6.5 gms. Caraway seeds 3.25 gms. Nutmeg 1.44 gms. Dried ginger 30 gms. Pepper 13 gms. Coriander seeds 17 gms. Onion 87 gms. Cloves 1.2 gms. Ghee 175 gms. Pepper 3.25 gms. Salt 26 gms. Cardamom 1.2 gms. Garlic 30 gms. Dry red chili 6.5 gms. Ginger 30 gms. Milk 466 gms. Khava 116 gms.** Lemon 1 Coriander leaves 17 gms.Green chili 16.25 gms. Dough*250 gms. Yogurt 233 gms.
Method:
Cut 500 gms. meat into one inch cubes and wash thoroughly till the water remains clear. Boil the meat till cooked and keep aside.
Pound together to a powder 2.16 gms. cardamom; 2.16 gms. cloves 1.44 gms. mace; and 1.44 gms. nutmeg. Keep aside. (Label this as powder "A")
Soak 13 gms. pepper in tepid water and remove the black skin. Dry and pound to a powder along with 3.25 gms. cumin; 3.25 gms. cinnamon ; 6.5 gms. fennel; 3.25 gms. caraway seeds ; 17 gms. coriander seeds ; and 30 gms. dried ginger . Keep aside. (Label this as powder "B")
Grind 30 gms. garlic and 30 gms. ginger together to a thick paste. Make a ball and keep aside.
Chop together very fine 16.25 gms. coriander leaves and 16.25 gms. green chilies. Keep aside.
Powder 6.5 gms. red chilies.
Thin slice 87 gms. onions and fry in 174 gms. ghee to an almond colour. Remove fried onion and keep aside. In the remaining ghee, fry 1.2 gms. whole cloves; 1.2 gms. cardamom seeds and 3.25 gms. whole skinned pepper, and when the cardamom seeds begin to splutter, add the boiled meat with 26 gms. salt and
stir fry continuously. Add the ball of ginger and garlic paste and stir. Add the red chili powder and powder labeled "B" stirring continuously. Add 233 gms. yogurt and keep stirring till the yogurt has dehydrated. Squeeze the juice of a lemon and add 457 gms. hot water and let it boil for a few minutes. Now add the 116 gms. of khava which has been mixed in 466 gms. of milk. Stir boil for a few minutes and remove vessel from flame. Stir in the powder labeled "A"; the fried onions and mixture of chopped coriander leaves and green chilies. Cover the vessel with a lid and seal it along the circumference with the pliant dough. Return the vessel to a very low flame and keep burning embers on the lid. Let it cook for ten to fifteen minutes. Remove vessel from flame, remove embers from lid and serve hot.
* Dough is made by kneading wheat flour with water
** "Khava" is highly thickened unsweetened milk. Replace with milk powder.
Kishore Namjoshi Pune - India
From: K N Date: 21 Nov 96 National Cooking Echo Ä
Yield: 1 servings