Sloppy Joes | Food Diaries | Masala TV | Zarnak Sidhwa

Sloppy Joes is the best form of sandwich which is filled with yummy beef, tomato sauce and onions (as required). Try this easy to make and extremely delicious recipe.

Watch this Masala TV video to learn how to make Sloppy Joes ,Pistachio Chocolate Barfi and Daal Vegetable Oats Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 29 November 2019.

 

 

 

 

Ingredients:

  • Beef mince 250gm
  • Small buns as required
  • Grated mozzarella cheese ½ cup
  • Basil leaves handful

For Sauce:

  • Oil 2 tbsp
  • Crushed garlic 3 cloves
  • Crushed red chilies 1 tbsp
  • Salt 1 tsp
  • Oregano 1 tsp
  • Chopped onion 1
  • Sugar 1 tsp
  • Tomatos puree or paste 1 cup
  • Ketchup 2 tbsp
  • Chili garlic sauce 2 tbsp

Method:
Heat oil, add onion, sauté add garlic, salt, oregano, sugar, red chilies crushed and a little water, add ketchup, chili garlic sauce and tomato puree and let cook till thick. Heat oil adds the mince in a pan. Fry over a high heat until completely browned. Pour in the sauce and leave to bubble until thickened. Lightly toast the buns. Divide the mince between the buns. Sprinkle mozzarella cheese. Grill for 3-4 minutes, until the cheese is golden. Scatter with the basil.

Ingredients:

  • Pistachios ½ cup
  • Whole dried milk 250 gm
  • Condensed milk 100 gm
  • Cooking chocolate 100 gm
  • Caster sugar 100 gm

Method:
Crumble the whole dried milk, add caster sugar and condensed milk, knead to make smooth dough. Finely chop the pistachios and mix with the barfi. Divide the mixture into 12 small balls. Break the chocolate into small pieces and set over a double boiler to melt. Coat each ball well with the melted chocolate and set aside to cool.

Ingredients for Masala:

  • Dry red chilies 2-3
  • Cumin seeds 1 tbsp
  • Coriander seeds 1 tbsp
  • Split Bengal gram 1 tbsp
  • Turmeric powder 1 tsp

For Khichdi:

  • Clarified butter 2 tbsp
  • Mustard seeds 1 tbsp
  • Fenugreek seeds 1 tsp
  • Cashew nuts 1 tbsp
  • Minced garlic 3-4 cloves
  • Curry leaves few
  • Diced carrot 1
  • Chopped green beans ½ cup
  • Green peas ½ cup
  • Oats 2 cups
  • Boiled pigeon pea ½ cup
  • Prepared Masala as required
  • Salt to taste
  • Clarified butter 1 tbsp
  • Curry leaves few
  • Dry red chili as required
  • Cashew nuts as required
  • Sev as required

Method:
Boil pigeon pea till soft. Reserve the lentil water. In a pan, add red chilies, cumin seeds, coriander seeds, split Bengal gram and turmeric powder. Dry roast them for 4-5 minutes. Grind it into a fine powder. Keep aside. Heat clarified butter in a pan. Add mustard seeds, fenugreek seeds, broken cashews, garlic cloves, whole red chilies and curry leaves, mix well. Add carrots, green beans and green peas, saute for a minute. Add oats and pigeon pea and reserved lentil water as required. Add prepared Masala and salt, cook for 3-4 minutes. Ladle it out into a bowl. In a tempering pan, add clarified butter, curry leaves and cashew nuts. Pour the tadka over oats. Then top it off with thin sev.