Moussaka

Name: Moussaka
Total time: 90 min
Yield: 6 log
Ingredients: Baingan 2 bare (kate hue); Aalu 3 (kate hue, optional); Lamb ya beef qeema 600g; Piyaz 1; lehsan 3 clove; Tamatar 400g (kate hue); tomato paste 2 tbsp; Daarcheeni 1 tsp; oregano 1 tsp; jaiphal; Doodh 500ml; makkhan 50g; maida 50g; ande 2; Cheese 80g (kaddukas); kefalotyri ya parmesan

90 minute · 6 log · Duniya Ke Khane · Greece

Baingan, qeema aur bechamel ki tehon ke sath Greek moussaka ki slice

Moussaka Greece ki azeem layered bake hai, naram baingan, daarcheeni ki khushbu wala rich tamatar aur lamb ya beef qeema sauce, aur mote bechamel ki topping jo oven mein sunehri ho jati hai. Is mein thora waqt lagta hai, kyunke har teh assemble karne se pehle alag pakai jati hai, lekin yehi is ki structure aur zaiqa deta hai, aur pehle se bana kar rest dena behtar hai, taake teh set ho jayein aur saaf slice hon. Garam serve karein, square mein, saada salad ke sath, aur rest ke waqt mein jaldi na karein. Ye Itwaar ki dish hai, generous aur sukoon dene wali, aur table ko khushi se khilati hai.

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Ajza

Baingan 2 bare (kate hue)
Aalu 3 (kate hue, optional)
Lamb ya beef qeema 600g
Piyaz 1
lehsan 3 clove
Tamatar 400g (kate hue)
tomato paste 2 tbsp
Daarcheeni 1 tsp
oregano 1 tsp
jaiphal
Doodh 500ml
makkhan 50g
maida 50g
ande 2
Cheese 80g (kaddukas)
kefalotyri ya parmesan

Banane Ka Tareeqa

Baingan ki slice par namak daalein aur 30 minute rest dein, phir khushk karein aur sunehra aur naram hone tak fry ya roast karein. Alag rakhein.
Aalu ki slice ko halka naram hone tak ubalein ya roast karein, agar use kar rahe hon, aur alag rakhein.
Piyaz aur lehsan ko naram hone tak fry karein, qeema daalein, aur achhi tarah brown karein, tootte hue.
Tomato paste, kate hue tamatar, daarcheeni, oregano aur seasoning daalein, aur 20 minute simmer karein jab tak gaarha na ho jaye.
Makkhan pighla kar, maida mila kar, aur garam doodh phent kar bechamel banayein jab tak gaarha aur naram na ho jaye. Halka thanda karein, phir ande aur aadhi cheese phentein.
Makkhan lagi baking dish mein aalu, phir baingan, phir qeema sauce ki teh lagayein, aik dafa dohraein, aur bechamel se finish karein.
Baaqi cheese aur thora jaiphal chhidkein, aur 180C par 40 se 45 minute bake karein jab tak sunehra aur bulbule wala na ho jaye.
Kaatne se pehle 20 minute rest dein, taake teh set ho jayein, aur salad ke sath garam serve karein.

Chef ki tip

Kaatne se pehle moussaka ko rest dein. Oven se garam nikal kar wo toot jati hai, rest karne par saaf, khoobsurat tehon mein katti hai.

Serve Karna

6 logon ke liye hai, bare square mein, tamatar, kheera, piyaz aur zaitoon ki saada Greek salad, aur saath kurkuri roti ke sath. Garam serve karein, bohat garam nahi, taake zaiqe settle ho jayein aur teh qaim rahein. Moussaka baant kar khane ki dish hai, is liye baking dish ko table par layein, aur zyada salad aur roti ke sath serve karein jo chahe.

Store Aur Dobara Garam Karna

Moussaka fridge mein dhak kar 3 din tak rehti hai, aur 160C par oven mein garam hone tak achhi tarah dobara garam hoti hai. Hisson mein 3 mahine tak achhi tarah freeze hoti hai, fridge mein raat bhar rakh kar thaw karein. Foil se dhak kar dobara garam karein taake upar zyada brown na ho. Poori dish ko microwave na karein, bechamel phat sakti hai.

Ajza Ke Notes

Baingan par namak daalne se karwa pani nikal jata hai aur wo zyada oil nahi soakhta. Fry karne se pehle khushk karein.
Daarcheeni Greek qeema sauce ka asal masala hai. Halka use karein, taake sauce ko garam kare baghair meetha lage.
Bechamel itni gaarhi honi chahiye ke upar baith sake. Agar patli ho to qeeme mein doob jati hai, is liye chamach par lagne tak pakayein.
Cheese ko bareek kaddukas karein taake bechamel mein barabar pighle aur upar achhi tarah brown ho.

Variations

Vegetarian moussaka: qeeme ki jagah masoor aur mushroom use karein, wohi masale aur bechamel rakhte hue.
Courgette ke sath: baingan ke sath roast ki hui courgette ki teh daalein, extra sabzi ke liye.
Halki version: baingan ko fry karne ke bajaye roast karein, aur bechamel ke liye semi skimmed doodh use karein.

Aam Ghaltiyan

Baingan par namak daalna chor dena. Wo karwa rehta hai aur oil soakh leta hai, jis se bake chikna ho jata hai.
Patli bechamel banana. Wo doob jati hai aur upar kabhi sunehra set nahi hota.
Jaldi kaatna. Teh phisal jati hain, is liye kam az kam 20 minute rest dein.
Qeema sauce ko kam pakana. Pani wali sauce bake ko geela bana deti hai, is liye gaarha hone tak simmer karein.

Aksar Puche Jane Wale Sawal

Kya moussaka pehle se bana sakta hoon?

Ji haan, aur pehle se banana behtar hai. Assemble kar ke 1 din tak fridge mein rakhein, aur zaroorat par bake karein, 10 minute aur daal kar.

Kya lamb ki jagah beef use kar sakta hoon?

Ji haan. Beef se halki moussaka banti hai. Lamb rawaiti aur zyada rich hai, is liye apni pasand chunein.

Kya moussaka gluten free hai?

Likhe hue tareeqe se nahi, kyunke bechamel mein maida hai. Bechamel ke liye gluten free maida blend use karein, aur apna stock check karein.

Meri bechamel dana daar kyun hai?

Doodh jaldi daala gaya, ya maida nahi paka. Musalsal phentein, garam doodh aahista daalein, aur naram hone tak pakayein.

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