On Sunday after every service, people would flock into the pastry shop called Cobana at Byculla, Mumbai, which was steps away from the church to purchase their favourite treats. One of the popular item on their menu was the hot dog buns with minced meat. They were individually wrapped in butter paper, twisted at both ends and neatly stacked in a tray inside the glass display case. These buns were often served at wedding receptions, parties or church feasts. A bite into the soft roll along with the meat filling was so comforting and satisfying. The sweet bread beautifully complementing the mildly spiced ground meat. Perfect party food and a crowd pleaser!!!
Traditionally the filling is prepared with ground beef, which can be substituted with your favourite choice of meat. Cooked with a paste of red chillies, garlic, ginger and other spices, it can be made ahead, refrigerated, reheated and stuffed in the bun just before serving. Instead of giving your child a sandwich or a hot dog bun with a sausage for lunch at school, substitute the bun with this ground meat. They will remember this Goan classic "hot dog" as we did growing up in Mumbai.
Traditionally the filling is prepared with ground beef, which can be substituted with your favourite choice of meat. Cooked with a paste of red chillies, garlic, ginger and other spices, it can be made ahead, refrigerated, reheated and stuffed in the bun just before serving. Instead of giving your child a sandwich or a hot dog bun with a sausage for lunch at school, substitute the bun with this ground meat. They will remember this Goan classic "hot dog" as we did growing up in Mumbai.
Hot Dog Buns With Mince
(Yields 10)
Ingredients:
10 hot dog buns
1/2 kg lean ground beef
2 large onions (chopped)
2 tablespoons tomato paste
1 cup tamarind water
1 to 2 tablespoons vinegar
1/2 a bouillon cube
a pinch of sugar
salt
Grind to a fine paste with 3/4 cup water
5 red dried Kashmiri chillies
10 whole black peppercorns
2 cinnamon sticks (2-inches each)
6 cloves
1 teaspoon cumin seeds
1/2 teaspoon haldi powder
4 large cloves of garlic
1-inch piece of ginger
Method:
Brown the ground meat in a skillet with no oil. If excess fat is released, drain out or if too lean and no fat, add 2 tablespoons oil.
Note:
No oil was used to prepare the filling. Hence, not indicated in the list of ingredients.
Stir in the onions with the meat. Once onions are soft, mix in the tomato paste and ground masala. Fry well and simultaneously, rinse the blender jar with tamarind water, add to the pan along with vinegar, bouillon cube, sugar and salt. Cover and cook on medium heat stirring in between till all the moisture has been absorbed.
To serve, spoon a generous amount of meat filling into each buns and wrap them in butter paper.
Note:
(Yields 10)
Ingredients:
10 hot dog buns
1/2 kg lean ground beef
2 large onions (chopped)
2 tablespoons tomato paste
1 cup tamarind water
1 to 2 tablespoons vinegar
1/2 a bouillon cube
a pinch of sugar
salt
Grind to a fine paste with 3/4 cup water
5 red dried Kashmiri chillies
10 whole black peppercorns
2 cinnamon sticks (2-inches each)
6 cloves
1 teaspoon cumin seeds
1/2 teaspoon haldi powder
4 large cloves of garlic
1-inch piece of ginger
Method:
Brown the ground meat in a skillet with no oil. If excess fat is released, drain out or if too lean and no fat, add 2 tablespoons oil.
Note:
No oil was used to prepare the filling. Hence, not indicated in the list of ingredients.
Stir in the onions with the meat. Once onions are soft, mix in the tomato paste and ground masala. Fry well and simultaneously, rinse the blender jar with tamarind water, add to the pan along with vinegar, bouillon cube, sugar and salt. Cover and cook on medium heat stirring in between till all the moisture has been absorbed.
To serve, spoon a generous amount of meat filling into each buns and wrap them in butter paper.
Note:
- Traditionally ground beef is used, which can be substituted with chicken or lamb.
