EnolaAnother Gay Lounge... fixed it fer ye.

So fuckers.. what tickles ye where? How do you get blood out of Chucks? What was your favorite toy as a child? Do you turbo-gofasters?

that is true, nothing beats fresh herbs and most places you can go have them, most of the shit i use is fresh and you can tell straight away if fresh is used

* Another use of chicken noodle soup for King Wally

Fried Rice
 
2 cups rice ( uncooked)
1 packet chicken noodle soup
1 med onion
diced bacon
capsicum, celery diced tiny
1 grated carrot
2 eggs cooked in microwave
 
Sauté onion and bacon in olive oil , then add rice and stir until it glistens , then add soup and cover with water cook until water is absorbed add other ingredients
turn on simmer until water is evaporated
if it looks dry add extra water or if veges haven't cooked through

Ok ready for more Heat. This is a special dish, which like Tabkmaaz and Rista, forms part of the traditional 36 course feast.

It is called Marchwaangan Korma.

Ingredients:
Mutton : 1 Kilo, bitesized pieces.
Green Cardamoms : 2
Oil/Ghee : 2 Tbsp
Cloves : 5
Black Cardamoms: 2
Cinnamon Powder: 1/2 tsp
Cinnamon Stick:
Kashmiri Red Chilli Powder : 2 Heaped Tbsp
Turmeric Powder: 1/4 tsp
Garam Massala : 1/2 tsp
Ginger Powder : 1/2 tsp
Fennel Powder : 1tbsp
Cloves : 5

Method:
In a bowl, mix the red chili powder into 3 cups of water and set aside. In a kadhai or a thick bottomed pan, heat the ghee/oil, add to this hot oil the slightly crushed cardamoms and cloves. Add in the pieces of mutton and stir everything together to mix it well.  Add the cinnamon stick and the black cardamoms. Cook on medium heat, stirring to prevent sticking to bottom and otherwise burning the meat. Do this till the mutton starts turning a reddish brown, this will be about 20-30 minutes. At this pont, add in all the spices except the garam massala, add in the salt too.

Turn up the flames to about medium high, and add in slowly, while stirring to combine well, about 1/4 cup of the chilli water mix. Keep stirring till the water evaporates. Everytime the red water evaporates, add in another 1/4 cup of it till the red water is all gone.

NOTE: Make sure the contents dont get too dry between two successive adding of chilli water, but the meat has to release some oil and enough red water has to evaporate before adding more. After the last batch of water has been added to the pot and it too has evaporated, take a fork and test the meat, it should be fork tender. IF it is no tender yet (older animal) add a cup of hot water and cook for 10-15 minutes on low heat while covered so that meat is tender.

When it is fork tender, add 1/4 cup of water and the garam massala and cook uncovered till the oils separate and the gravy has a consistency like a thick sauce.

There, Marchwaangan Korma is done. Can be served with Naan, Rice or Chapatti/Roti

Make sure to serve piping hot. Can be accompanied with a simple salad of sliced cucumbers, onion rings and a dash of lemon juice and pepper. At the end of the meal, serve a chilled glass of Chass. Or Buttermilk as you may know it. Helps to settle the stomach and put to rest the raging inferno in the belly.

Morning after, make sure to bite your lip and bear it.

This is yet another dish that i make for the family. It is a traditional dish, which take a long time to prepare. As a result it is dying down in popularity as normal folk cant seem to find the time to cook this anymore. I make it a point to cook this once a month so my sons know it and can appreciate it. So far they love it and Son #1 joins in with gusto while i prepare it.
Those that like Mutton Koftas, or Kababs, will find something new here. It is sort of like that, but elevated higher.

Ingredients:
Mutton: 500g without bones and fat
Ginger : 1-2 inches
Green chillies: 8-9 (hot ones)
Coriander Leaves: A Bunch
Garlic: 7-8 average sized cloves
Tomato: 2 good sized ones
Onions: 2 good sized ones
Cumin Seeds: 1 tsp
Nutmeg Powder : a pinch
Brown Cardamom : 1
Green Cardamom : 4-5
Bay Leaves : 2-3
Red Chilli Powder : 1 tsp
Turmeric Powder : 1/4 tsp
Coriander Powder : 1 tsp
Salt : to taste

Preparation Stage One:
Mincing the Mutton - Normal minced mutton such as used in kababs and koftas will simply not be good enough here. What is needed is a fine, fine, fine mince. Something most food processor machines cannot achieve. In order to do this, you require meat that has been trimmed of all fat, yes even the fat layers between the muscle layers. You also need a comfortable wooden mallet, and a butcher's block. Or any suitable (non smooth) firm surface. Start pounding the meat. Slow, measured bangs, it will take time but the mince will reach a consistency where it looks like paste (almost)

Preparation Stage Two:
Pull out your trusty food processor/wet grinder, drop in the green chilies, ginger and garlic and let her rip. Add no water whatsoever. In the older days, this used to be done on something called a sill-batte, which was infact a stone slab and a stone rolling pin...

Cut up one of your onions fine, small pieces, very small. Fry them in ghee till they reach a golden brown caramelized, translucent stage.

Balls:
Add your ground wet spices, fried onions, and coriander leaves to the mince. knead it all together. Mix properly, try to get a homogeneous mix. Roll into balls about 2.5 to 3 inches in diameter.

Do not start frying them yet! And no, dont eat them yet. It is raw meat regardless of how tempting it looks or smells.

Pop these balls gently into a kadai/pan and cover the thing, add no oil or ghee at this time. Place on a low flame and gently let it cook for about 10 mins. This is basically a sloooow bake.

After about 10 mins, take them out, add ghee/oil to the kadhai and deep fry the cooked balls. Once fried, put them aside oft the time being.

Gravy:
Slice up your onion into fine slices, fry them in the pan till golden brown, again the translucence is a desired state. Prepare your dry spices, grind, ginger, garlic, cumin seeds, both kinds of cardamom, add pepper and nutmeg. Add this to your fried onions, add the red chilli powder, coriander powder, bay leaves, tomatoes and salt and cook till the oil separates from it.

Drop in your fried meat balls and about 1/2 a cup of water and cook covered for about 5 minutes on a medium flame.

Rista is ready, serve hot with Steamed rice. Chapatti will also do but we prefer rice as it is the traditional and tastier accompaniment.

Also, i firmly believe that it is better to eat this indian style with your hands instead of with cutlery. For one, it makes sure you wont burn your mouth due to over hot food, secondly, it is just more satisfying.