Pooja Mitra: Make a quick replica of one of Kolkata’s most favourite street foods for evening cravings, using leftover maida dough and meat from a beef prep earlier.
”Beef and egg roll”
Ingredients:
– Leftover boneless beef/shredded beef: 8-10 pieces/3-4 tablespoons (for one roll)
– Pre-ready medium sized ball from a maida dough: 1
– Finely chopped onion: 1 medium
– Finely chopped green chillies: 2
– Finely chopped cucumber: 2 tablespoons
– Egg: 1
– Tomato sauce: 3 tablespoons
– Chilli sauce: 2 tablespoon
– Chaat masala: 1 pinch
– Salt
– Vegetable oil
– Parchment paper/Napkin to double wrap: 2
Recipe:
1. Roll the maida ball into a semi-thick roti
2. Heat a tawa and place the roti on it, cooking both sides for 2 minutes each
3. Remove the roti from the tawa, add some vegetable oil and place the roti again. Fry it into a golden-brown paratha
4. Remove the paratha from the tawa once more. Beat the egg with a pinch of salt and pour. Spread it a little as one does to make an omelette
5. Place the paratha on the omelette and allow it to cook for 30-seconds. Use a spatula and flip it to cook the non-egg side for 10 seconds before you take it off the tawa
6. In the same frying pan, add some more oil and heat well. Add the chopped onions and saute until golden brown
7. Now add the beef and green chillies and mix well. Cook for 2-3 minutes and turn off the heat
8. Place the paratha on a parchment paper or napkin on a flat surface. Add the beef to one corner of the paratha, leaving about a finger’s width to make it easier to roll
9. Add the chopped cucumber and the sauces. Sprinkle some chaat masala too
10. Roll the paratha carefully, tucking in anything ingredient that might fall out. Tuck the bottom portion of the roll. Add another napkin to be double sure that no sauce is oozing out, and your roll is ready for a giant bite
”Beef kosha”
A curry recipe with notun aloo (small seasonal potatoes), koraishuti (peas) and dhaani peyaj (baby onions).
Ingredients:
– Medium size beef pieces: 500gm
– Onion paste: 4 tablespoons
– Ginger and garlic paste: 2 tablespoons
– Red chilli paste: 1 teaspoon
– Green chilli paste: 1 teaspoon
– Tomato paste: 3 tablespoons
– Hung curd: 3 tablespoons
– Finely chopped onion: 1 large
– Slit green chillies: 2
– Diced tomatoes: 1 large
– Peeled baby onions: 6-7
– Peeled new potatoes: 8-10
– Peas: 1 small cup
– Bay leaf: large
– Whole garam masala: 1 teaspoon
– Garam masala powder: 1 tablespoon
– Kashmiri red chilli powder: 1 and ½ tablespoon
– Cumin and coriander powder: 2 tablespoons
– Turmeric powder- 1 teaspoon each for the beef and potatoes
– Salt
– Sugar
– Mustard oil
– Ghee
Recipe:
1. Marinate the beef with onion-ginger-garlic-red chilli-green chilli-tomato paste, hung curd, salt, turmeric powder, garam masala powder, cumin and coriander powder and ½ tablespoon Kashmiri red chilli powder. Cover and put it in the freezer for minimum 30 minutes and preferably overnight
2. In a pressure cooker add enough mustard oil to shallow dry the potatoes
3. Marinate the potatoes in salt and turmeric powder and shallow fry them until golden brown. Strain excess oil and put on a plate
4. In the same pressure cooker, add some more mustard oil and heat well. Add the bay leaf and whole garam masala and temper well
5. Add the chopped onion, some sugar and fry until golden brown
6. Now add the marinated beef and cook on high flame for 2-3 minutes. Lower the heat, cover and simmer for 20 minutes, stirring occasionally
7. Add the diced tomatoes and slit green chillies
8. Add warm water as per your gravy requirement. Cover the cooker and cook on low to medium heat for 2 whistles
9. Uncover, check the status of the beef, add the potatoes and baby onions add the lid back to cook for another 1 whistle on low flame
10. Once the potatoes are cooked, add the peas, check seasoning and cook without lid for 3-4 minutes on high flame. The gravy should ideally be semi thick
11. Sprinkle some ghee and serve with rice or roti
