We bought a 2 piece Silicone Ball Ice Cube Tray.
? On the packageing it say something about making Cake Pops.
Can this be put in the Oven?
Cake pops aren't usually put in the oven - you
take crunched up cake and mash it into the molds
with something to hold them together. I imagine
they'd be better frozen, btw.
Nonetheless, if you felt the need to bake little
teeny cakes in the trays, there should be no
problem if the silicone is of reasonable quality.
Vegetarian Meat Curry
Categories: Indian, Bengali, main, lamb/mutton, nonvegetarian
Servings: 4
6 ts whole cumin
4 in ginger
2 ts turmeric powder
2 ts chilli powder
250 g hung curd/Greek yoghurt
2 kg diced lamb/goat on the bone
4 Tb mustard oil
2 lg bay leaves
4 in cinnamon sticks
10 cloves
2 black cardamoms
20 cashew nuts
Niramish Mangsho
Roast the whole cumin on a warm frying pan for a minute
until you can smell its aroma. Then powder using a coffee
grinder or pestle and mortar. Grate the ginger. Then
marinate the meat at least two hours in the spice
powders, the ginger and the yoghurt.
Take the meat out of the fridge well before you are ready
to cook to bring it to room temperature. In a large pot,
warm the mustard oil on a high heat. When a wooden spoon
sizzles when it touches the oil, drop in the whole spices.
As they sizzle up in seconds, spoon in the meat with its
marinade. On a high heat, viciously mix the meat browning
it evenly as you go along for 5 min. Nest, lower the heat
to medium, pour in 2 c water, cover and cook the meat for
30 min.
You need to make sure you are stirring the meat every
5 min to prevent it from getting stuck or burning. After
30 min, take the lid off and let the curry bubble away,
while the meat cooks. remember to keep stirring. While
this is happening, make a cashew paste with 2 Tb water.
In the last 15 min of cooking. mix this into the meat,
then lower the heat to medium low and let the oil ooze
to the top of the pot.
The meat takes a good hour of cooking to become really
tender, and it may take you more. If you are going to
pressure cook this, I would definitely recommend
marinating to get the best flavour.
Serve Niramish Mangsho with lime wedges, cholar dal and
steaming hot rice for a festive meal. Or just with some
ready store parathas for an easy supper like I did.
Mallika Basu
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)