"GOLI"

Namaste to all of you.

The dish we’ll be talking about today was made on popular demand by my late sister in law. We were very eager to eat but always reluctant to learn how to cook this delicacy.

I am glad that i did give in to her and learnt how to cook it. The delectable little globs ostensibly called ‘goli’ are akin to a kofta , eaten dry as a snack or  as a side dish....or a meal in itself with onions and tandoori roti

RECIPE FOR GOLI

Serving : 6

Prep time : 25 minutes

Cooking time : 25 minutes

Ingredients required

Keema ( minced mutton)                    ½ kg

Onions (finely chopped)                     1 cup

Onions ( finely sliced)                         1 ½ cups

Garlic     (finely chopped)                   100 gms               

Ginger  (finely chopped)                     100 gms               

Green cardamom                               6 nos

Cloves                                               6 nos

Black cardamom                               1 whole

Bay leaf                                             2 whole

Cinnamon                                          1 1/2” stick

Black peppercorns                            10 nos

Nutmeg                                             ½ cm piece

Ghee (clarified butter)                        3 tbsp

Red chilli powder                              1 tsp

Yoghurt                                            ½ cup

Chaat masala                                    1 tsp

Lemon juice                                       1 tsp

Salt                                                   to taste (I usually add 2  tsp)

Green coriander                                for garnish

Method:

• Ask your butcher to grind the mince fine. Alternatively, you could do it in the food processor
• Keep the bay leaf aside. Dry roast all the whole spices on a hot girdle for a minute
• Crush to a coarse powder
• Take the mince in a bowl. Add finely chopped onions, finely chopped ginger and garlic, ground spices, red chilli powder, lemon juice, salt to taste. Mix thoroughly.
• Form 1” balls.
• Heat a wide heavy bottom skillet.
• Lower flame
• Place all the golis in bottom of the pan in a single layer
• Take care to keep space of 1 cm in between the golis
• Mix ½ cup water to the yoghurt
• Sprinkle this yoghurt on top of the golis
• If your utensil cannot accommodate all the golis in one layer. You can make it in different batches. Dividing the yoghurt mixture equally for all the batches.
• Cover and cook on low heat for 20 minutes
• Heat ghee in a wok
• Add bay leaf and sliced onions. Brown the onions
• Add the golis, stir to cover with onions
• Add chaat masala
• Serve garnished with finely chopped coriander leaves

Alternatively, you could make a spicy onion / tomato gravy and add the golis to it to be served as main dish.

The golis can be cooked and frozen to be used later.

The golis can be served as a snack or a side dish. 

THANDE MASALE KI ROHU

Thanda masala is a unique spice blend, used extensively in kayastha families of eastern UP and some parts of Bihar.Thanda masala, as the name suggests, is devoid of all the spices clubbed under the header of garam masala......Rohu is a fresh water fish of the carp family.. considered to be a delicacy in eastern UP, Bihar, Bengal and Orrissa.

This fish curry is an all season and any occasion delicacy....usually a lunch time treat. This rohu curry is served with boiled rice and a kachumbar salad on the side. This is a hot and sour curry with a pungent/sour taste lent by freshly ground yellow mustard seeds.

The head of the fish is the most delicious piece. It was always given to the most important person on the table and if not that, then was a bone of contention amongst the kids

Hope you enjoy this recipe as much my family and i do.

THANDE MASALE KI ROHU

Serves 6

Time

Prep:  15 mins

Cooking: ½ hour

Ingredients:

Rohu fish                                                             1 kg

(Scaled and cut into 3” pieces, including the head)

Yellow Mustard                                                  3 tbsp

Garlic cloves                                                       25 gms (1 whole pod of 1 ½ inch width)

Whole red chillies                                                6-8 nos

Coriander powder                                              2tbsp

Raw mango powder                                           1 tbsp

Methi seeds                                                       ½ tsp

Mustard oil                                                         1cup

Turmeric powder                                                1tsp

Onion                                                                 1 small

Lime juice                                                           1 tbsp

Tomatoes (peeled and chopped)                         2 cups

Green coriander                                                 2 tbsp

Salt                                                                     to taste

Method:

§  Ask your fishmonger to scale, clean the guts and cut the fish into 3” pieces.

§  Marinate the fish in salt, turmeric powder, ½ tsp lime juice

§  Soak mustard seeds and whole red chillies in 1 cup tepid water for 10 mins

§  Grind onions,garlic,mustard and redchillies to a fine paste

§  Add coriander powder,raw mango powder and salt into this spice mix

§  Add enough water to make a thick paste

§  Heat mustard oil to smoking point

§  Fry the fish ,on high flame, few pieces at a time, 1 minute a side

§  Drain and keep aside

§  Add methi seeds to the remaining hot oil.

§  After ½ minute add the spice mix.

§  Stir to bhunao.

§  Add ½ cup hot water once oil floats on top of the spice mix

§  Repeat process 4 times.

§  This process will increase the volume of the spice mix and enhance all the flavours

§  Add peeled and chopped tomatoes

§  Cover and cook till tomatoes become mushy and a homogeneous sauce is formed

§   Check that the sauce has oil floating on top

§  Add fried pieces of fish

§  Stir gently to coat all the pieces with the sauce.

§  Take care not to stir too much, otherwise the fish will break

§  Cover and cook for 5 mins

§  Stir once more

§  Add 2 cups of hot water to make a thick gravy

§  Cover and cook for 3 mins

§  Add lime juice and check for seasoning

§  Garnish with chopped coriander leaves

§  Serve with boiled rice and kachumber salad on the side

§  

ENJOY !!!

Nutritive Value:

The key ingredient of the spice mix "mustard sees" - Generally perceived as health benefiting spice, mustard seeds are very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.