Pakistani Bada Khana

(At our dining table at the start of our Pakistani Bada Khana)

“Bada Khana” means ‘Grand Banquet’ in Urdu and Hindi. Our menu has been designed around typically grand winter dinners in the Northern part of the Indian sub-continent which would include modern-day Afghanistan, Pakistan and Northern India—basically the Delhi area and the general extent of the Moghul Empire—the ancient carvanserai Silk Route.

We’ve made the entrée several times—it is one of Llew’s ‘signature’ dishes (together with his Indian style Turkey and his Sindhi Biryani). While we have tried many different versions of the other dishes, we haven’t tried these particular recipes—all taken from Meera Taneja’s “Pakistani Cookery” except the one for Kulfi which I took off line and which I have tried and tested and found to be superb and very authentic tasting.

We are looking forward to a great journey along the old Central Asian Silk Route!

Love,
Llew and Rochelle

 

PAKISTANI BADA KHANA

Saturday, February 9, 2008 at 7.30 pm.

WINE LIST

Reds:

Chamarre Grande Reserve Pinot Noir (French)

Michele Chiarlo Barbera D’Asti Superiore Le Orme (Italy)

Valserrano Crianza 2004 Rioja (Spain)

Rueda Castelo de Medina Verdejo (Spain)

Whites:

Jean-Baptiste Adam Vin D’Alsace

Pinot Blanc 2005 Reserve

(France)

Clos du Roy 2006 Sauternes (Bordeaux, France)

MENU

Appetisers:
Vegetable Pakoras
(Brett and Mary-Lauren)

Main Dish:
Murgh Mussalam
(Llew and Rochelle)

Sides:
Mattar Paneer


Navratan Pullao
(Dan and Amy)

Dessert

(Bonnie and Art)

KULFI
(Indian Ice-Cream)

Kulfi is Indian ice-cream. It is eaten all over the Indian sub-continent in the hot months. Said to have originated with the Moghul Emperors who had ice carted to them from the Himalayas to the hot plains of Delhi, where it was mixed with milk, sugar and flavorings and eaten.

Ingredients:

1 1/4 cups evaporated milk
1 ¼ cups sweetened condensed milk
1 (16 oz) container frozen whipped topping, thawed
A few strands (about 6) of saffron
1 tablespoon milk, warmed
½ tsp. ground green cardamom seeds. (It is best to use a pestle and mortar to pound cardamom seeds—found inside the cardamom pod—fresh just before using the powder)
½  cup unsalted pistachios—toast them for 10 minutes in an 350 degree over, then when cool, grind in a food processor
A few whole unsalted pistachios, toasted and chopped or sliced, for garnish

Method:
1. Soak the saffron strands in a tablespoon of warm milk and set aside.
2. Combine all other ingredients (including the saffron-flavored milk and the whole saffron strands), except the last ingredient (whole toasted pistachios) in a food processor and buzz for a minute.
3. Freeze in an ice-cream maker.
4. Pour into a 9X13 baking dish or plastic ice-cube trays and freeze overnight.
5. To serve, place scoops of kulfi in a bowl and garnish with chopped pistachios.
Note: If you do not have an ice-cream maker, pour kulfi into a baking dish and place in the freezer. When frozen, remove kulfi from dish and place in a food processor and buzz for five minutes to break up any ice crystals. Then place back in the baking dish and freeze until firm.

GAJJAR KA HALWA
(Indian Carrot Pudding)
Gajjar Ka Halwa
(Bonnie and Art)

One of the most popular puddings of the Punjab, this is made in most households in the winter months when carrots are plentiful. The grated carrots are simmered for 2 hours in the milk and then fried in a little ghee, when almonds, pistachios, raisin and crushed green cardamom seeds are added. On special occasions, the halwa is decorated with silver wark (Silver leaf).

Prep Time: 25-30 minutes
Cooking Time: 2 ½ hours
Serves 8

900 gms /2 pounds fresh carrots, peeled and coarsely grated in a food processor
1.7 liters/3 pints whole milk
100 gms/4 oz. Granulated sugar
50 gms/2 oz ghee (available in Indian stores)
50 gms/2 oz. Blanched almonds, cut into slices
25 gms/1 oz unsalted pistachios, cut into slivers
25 gms/ 1 oz golden (not dark) raisins
Seeds of six green cardamoms, crushed
Silver leaf (or vark) for decorating

Method:
1. Put the grated carrots in a large, heavy-based saucepan and add the milk.
2. Simmer, uncovered, over low heat for 2 hours.
3. Occasionally, scrape the sides of the pan to loosen any coagulated milk that may stick there and add this to the carrots to help thicken the milk in the pan.
4. Keep stirring and scraping the pan until all the milk has evaporated.
5. Sprinkle in the sugar and mix it really well.
6. Stirring frequently, cook the carrots for 30 minutes, uncovered, until almost all the water from the sugar has evaporated and the carrots begin to stick to the bottom of the pan.
7. Add the ghee, almonds, pistachios, raisins and the crushed cardamom seeds.
8. Stirring continuously, fry the mixture until the ghee is first absorbed by the carrots and then released.
9. The Halwa is ready when the ghee begins to separate and has a glossy shine.
10. Transfer to a serving dish and decorate with silver leaf.
11. Serve hot or cold with Kulfi (I prefer to serve it slightly warm so that the kulfi gently melts over it)

(Bonnie and Art)

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