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Masale ka moussaka
Method
- Marinate brinjal and potato slices in salt and fry in hot oil till soft.
- Drain and reserve. To the oil in the pan, add some more if needed to make half a cup.
- When hot add grated onion and ginger-garlic paste. Brown.
- Add mince and stir fry till brown.
- Add tomato puree, all powders, spices, salt, pepper and coriander leaves (leaving some for decoration) and pressure cook till done. Open.
- Stir till dry. Reserve.
- Heat 2 tbsps. Oil.
- Add flour and cook till raw smell disappears.
- Add milk and heat till no lumps remain. Add cream, nutmeg and salt.
- When creamy, remove.
- Cool a while and add cheese and egg. Blend well.
- Now in a baking dish, put a layer of brinjal and potato slices.
- Add some breadcrumbs and cheese.
- Put a layer of mince over this.
- Continue the layers till vegetables and meat are over, the top layer being of brinjals.
- Pour the cheese sauce evenly over the moussaka and bake till the layers are set and the top is golden.
- Remove and serve garnished with coriander leaves.
Ingredients:
1 big brinjal, diced
2 potatoes, peeled, sliced
4 cups crushed toast or breadcrumbs
1/2 cup cheese, grated
Oil as needed
Salt and pepper to taste
1 big brinjal, diced
2 potatoes, peeled, sliced
4 cups crushed toast or breadcrumbs
1/2 cup cheese, grated
Oil as needed
Salt and pepper to taste
For the filling:
3/4 kg. minced meat
2 onions, grated
1 tsp. ginger-garlic paste
1 tsp. chilli powder
1/2 tsp. turmeric powder
1 tsp. garam masala powder
1 cup coriander leaves, chopped
1 cup tomato puree
Oil as needed
Salt to taste
For the toppings:
3/4 cup flour (maida)
2 cups milk
1/2 cup cream
1/2 tsp. nutmeg, ground
1/2 cup grated cheese
2 eggs, beaten
Salt and pepper to taste
RECIPES BY REHANA KHAMBATY
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