Raita - Yogurt relish

Ingredients:

Yogurt: 1 cup
Capsicum: 1/2 cup (de-seeded and chopped)
Curry leaves: 6 to 7
Mustard seeds: 1/4 tsp
Cumin seeds: 1/2 tsp
Nigella seeds: 1/4 tsp
Fenugreek seeds: 1/4 tsp
Whole red pepper: 2 to 3
Cilantro: 1/2 tbsp (chopped)
Salt to taste
Oil: 1/2 tbsp.

Directions:

1. Heat oil on medium heat.
2. Add cumin, mustard, nigella, fenugreek seeds, red whole peppers, and curry leaves.
3. Cook till the curry leaves wilt.
4. Add the capsicum, season with salt, cook till the capsicum softens.
5. Remove from the heat and let it cool.
6. To serve: spread the capsicum in a serving bowl, pour the whipped yogurt and garnish with cilantro.
7. This relish serves well with rice dishes and any b-b-q meal. 

 

 

Karela - Bitter gourd

Ingredients:

Karela: 1/2  kilo
Onions: 1/2 kilo (sliced)
Yogurt: 1 1/2 cups
*Tamarind sauce: 1/2
Sugar: 2 to 3 tbsp
Anise seeds: 1 tsp
Cumin seeds: 1 tsp
Whole red peppers: 4
Nigella or kalonji seeds: 1/4 tsp
Fenugreek seeds: 1/4 tsp
Oil: 2 tbsp
Salt to taste
Mint leaves optional

Directions:

1. Wash the karela, scrape the skin and cut into 1/4 inch slices.
2. Heat 1 tbsp of oil on medium heat, fry the karela for 10 to 15 minutes, or till the water dries.
3. Drain the karela from the oil.  Add the onions to the same oil, and sauté till translucent.
4. Add anise, cumin, fenugreek, and nigella seeds to the onion.  
5. Add the whole red pepper and for three minutes, add the karela.
6. Whisk the yogurt, and add to the karela mixture.
7. Cook till the water from the yogurt gets absorbed.
8. Add salt to taste.
9. Add the tamarind paste and sugar, combine and taste for the balance to sweet and sour taste.
10. This dish tastes better the next day.
11. Sprinkle with mint.

* fresh tamarind sauce is made by soaking the tamarind in hot water for an hour, squeeze and drain the pulp.

Chutney - Peach and Tamarind

Ingredients:

Peaches: 1 cup peeled and chopped
Tamarind Pulp: 1 cup
Green chillies: 2 to 3
Red chillies: 4 to 5
Cumin seeds: 1 tsp (dry roasted and crushed)
Nigella (onion or kalonji) seeds: 1 tsp
Salt to taste
Oil: 1/ 1/2 tbsp

Directions:

1. Puree the peaches, tamarind, green and red chilly, and the cumin. 
2. Add salt to taste.
3. Heat the oil, add the nigella, add the pureed mixture and cook for about three minutes on medium high.
4. Cool and store in a glass bottle.
5. Can be refrigerated for a couple of weeks.
6. Serve with rice, vegetable dishes, and pakora.

Recipe requested by Batool Kazim

Maash Dal - Black gram lentils

Ingredients:

Dal: 1 cup, rinsed and pre-soaked for 1/2 hour

Green chillies: 3 (chopped)

Garlic paste: 1 tsp

Ginger paste: 1 1/2 tsp

Tomatoes: 1 medium crushed or blended

Butter or ghee: 5 tbsp

Oil: 1 tbsp

Cayenne pepper: 1/2 tsp

Turmeric: 1/2 tsp

Onions: 1 small (sliced)

Cumin seeds: 1/2 tsp

Mustard seeds: 1/4 tsp

Cilantro: 1 tbsp (chopped)

Salt to taste

Directions:

1. Boil the dal with turmeric, garlic, ginger, cayenne, and oil, in three cups of water.  Cover the pan and cook on medium low heat till the dal is tender.
2. Add the tomatoes, half the ghee or butter and half of the green chillies, combine and simmer for another 30 minutes.
3. Season with salt.
4. Heat the remaining ghee on medium heat, add the cumin and mustard seeds.  Add the onion and fry till the onions turn a golden brown color.
5. Drizzle the onion mixture on the dal, garnish with coriander and remaining chillies.
6. Serve with rice.

Rice with green peas - Pea Pulao

Ingredients:

Rice: 1 cup, rinsed and pre-soaked for 30 minutes

Shelled Peas: 1/2 cup

Cloves: 4

Peppercorn: 6

Green cardamoms: 3

Garlic paste: 1/2 tsp

Ginger paste: 1/4 tsp

Onion: 1 medium (sliced)

Oil: 1 1/2 tbsp

Salt to taste

Cumin seeds: 1/2 tsp

Cilantro: 1 tbsp (chopped)

Warm water: 2 1/2 cups 

Directions:

1. Heat the oil and add the cumin, cloves, peppercorn, cardamom, and onion.   Cook till the onion turn a light golden brown.
2. Strain the oil to separate the onion and spice mixture. 
3. Add the garlic and the ginger to the clear oil, place on medium heat and stir for two minutes.
4. Add the peas, and fry for two more minutes.
5. Drain the rice, add it to the peas, add salt and 2 1/2 cups of warm water.   Cook uncovered on medium high till all the water is absorbed.
6. Fluff the rice with a fork, cover and simmer for ten minutes.
7. Garnish with cilantro before serving.

Potatoes in Green Curry

Ingredients:

Potatoes: 6 medium, boil, skinned and cubed
Curry leaves: 6 to 7
Cumin seeds: 1/2 tsp
Mustard seeds: 1/4 tsp
Lemon juice or tamarind water: 1 tbsp
Oil: 1 tbsp
Green Curry

Directions:

1. Heat oil, add the cumin and mustard seeds,  curry leaves, add the potatoes.
2. Season with salt.
3. Add the Green Curry
4. Cover the pan, and simmer for five to six minutes.
5. Add the lemon or tamarind juice and cook for another couple of minutes.
6. Serve with rice or roti.

Basic Green Curry

Ingredients:

Onion: 2 medium (chopped)
Cilantro: 2 cups (chopped)
Green chillies: 3 to 4
Chives: 1/2 cup (chopped)
Garlic: 5 cloves
Ginger: 1 inch
Turmeric: 1/4 tsp
Salt to taste
Coriander powder: 1/2 tsp
Yogurt or buttermilk: 2 tbsp
Oil: 2 tbsp

Directions:

1. Blend the green chillies, cilantro, garlic, ginger, and chives with a little water into a smooth paste.
2. Heat oil, fry the chopped onions to translucent, add the blended herbs.
3. Mix the *(yogurt or the buttermilk) turmeric, coriander powder, and salt, and add to the fried onion mixture. Stir to combine and cook stirring till the oil separates.
4. This curry is the base for meat, chicken or vegetables.  The curry base can be cooled and refrigerated for up to a week.  

*Note: If using this green curry for vegetables, omit the yogurt or the buttermilk.

Rice - Cumin

Ingredients:

Basmati Rice: 1 cup, rinsed and pre-soaked for half hour
Oil or ghee: 1 1/4 tbsp
Cumin seeds: 1 tsp
Peppercorn: 10
Cloves: 5
Cinnamon stick: 1
Salt to taste
Cilantro: 1 tbsp (chopped) for garnish

Directions:

1. Heat oil, add cumin seeds, cloves, peppercorn, and the cinnamon stick, fry for one minute.
2. Drain the rice, add to the above.
3. Add salt, stir gently to combine.
4. Add 2 cups of warm water.
5. Bring rice to the boil, lower heat to medium till their is no water on the surface, and the rice is soft.
6. Cover the pan, and simmer for five to seven minutes.
7. Serve in a platter, and garnish with cilantro.
8. This rice can be served with any curry or vegetables, goes very well with Palak Paneer

White Curry Chicken

Ingredients:

Chicken:  1/2 kilo, cut into chunks
Garlic paste: 1/2 tsp
Ginger paste: 1/2 tsp
Oil:1 tbsp
Lemon or lime juice: 1 tbsp
Salt to taste
White Curry

Directions:

1. Marinate the chicken with garlic, ginger, and lemon or lime juice for half hour.
2. Grill or fry the chicken in oil.
3. Add the White Curry Sauce, cover and cook on low heat for half hour or till the chicken is tender.
4. Serve with rice.

Basic White Curry

Ingredients:

Onion: 2 medium (sliced)
Garlic paste: 1/2 tsp
Ginger paste: 1/2 tsp
Turmeric: 1/4 tsp
Black pepper: 1/4 tsp
Cashews or almonds: 10 (crushed) optional
Yogurt or buttermilk: 1/3 cup
Cream: 1 tbsp optional
Oil: 2 tbsp
Salt to taste

Directions:

1. Heat oil on medium heat, add the onion and sauté to translucent.
2. Combine the yogurt or the buttermilk with garlic, ginger, turmeric, salt, and nuts.
3. Add the yogurt mixture to the onion, and fry on low heat till the oil separates.
4. Remove from the heat and add the pepper and cream.

Fish - Steamed & Grilled - in green masala

The Dangri fish (Baramundi in english) is a fish very fondly eaten in Australia. It most commonly is caught near the Karachi shores in the winter. It is characterized as a white fish with a very mild flavour, i.e it is not very fishy and therefore popular with a large populace. This fish is known for its high Omega 3 content, which is very good for old and young alike for building immunity against illnesses.

 

My nephew, Arij, caught Dangri during one of his fishing treks & shared a few fillets for an afternoon meal. He also provided the excerpt above. It was a fun, noisy afternoon with children, food aromas & entertaining chatter.

 



 

Serves: 3-4

 

Ingredients:

 

Fish: 1 kg Fillet of King Fish or Tilapia

Cilantro: 1/2 cup

Capsicum: 1/2 cup de-seeded and chopped

Green chillies: 3 to 4

Garlic cloves: 5 to 6 peeled

Turmeric: 1/2 tsp

Lemon or lime juice: 2 to 3 tbsp

Salt to taste

Cumin seeds: 1/2 tsp, roasted and crushed

Coriander seeds: 1/2 tsp, roasted and crushed

Cumin seeds: 1/2 tsp

Mustard seeds: 1/4 tsp

Curry leaves: 5 to 6

Ghee or butter: 1 tbsp

Oil: 1 tbsp

Directions:

1. Blend the cilantro, green chillies, capsicum and garlic to a fine paste.
2. Add lemon juice, lemon rind, salt, turmeric, and crushed cumin and coriander.
3. Marinade the fish in the above, for half hour.
4. The fish can be steamed in a steamer or
5. Pre-heat the grill to medium high, drizzle with oil, add a few lemon slices to the grill, and grill the fillet for three minutes each side.  More grill time may be required if the fillets are thick.
6. Place the fish on the serving platter or dish.
7. Heat butter or ghee in a small pan, add the cumin, mustard seeds, and curry leaves till the leaves wilt. Drizzle over the fish, add fresh lemon and serve.

Palak Paneer (spinach with paneer)

Ingredients: 

Spinach: 2 cups; blanched and pureed
Onions: 1 medium; finely chopped
Tomato: 1 medium
Garlic paste: 0.5 tsp
Turmeric: 0.25 tsp
Fenugreek seeds: 0.25 tsp
Cumin: 0.5 tsp
Salt: to taste
Green chillies: 5
Paneer*: 250 grams; cubed (*can substitute with tofu)
Cream: 2 tbsp
Butter: 0.5 tbsp
Oil: 2 tbsp

Directions: 

1. Heat oil and butter.
2. Add fenugreek seeds, cumin. Allow to simmer for a minute.
3. Add chopped onions. Fry till it turns translucent.
4. Add garlic paste. Stir.
5. Add in turmeric powder.
6. Add in Spinach puree. Cook for a couple of minutes.
7. Season with salt and pepper; add in chopped green chillies. Cook till oil separates.
8. In a separate frying pan, add in 0.5 tbsp oil. When warm, shallow fry cubed cottage cheese & drain on dry kitchen towel.
9. Add cottage cheese to spinach. Add cream.
10. Serve with naan or rice.

Garlic and Green Chilly chutney

Request from Samaa for lehsan mirch chutney.

Ingredients:

Garlic pods: 2 peeled
Green chillies: 10 to 15
Salt to taste
Lemon or lime: 1
Dried whole red chilly: 6 to 7

Directions:

1. Crush the above in a food processor or using a mortar and pestle.
2. Season with salt add lemon juice and serve.
3. Can be refrigerated for a couple of weeks.

Aloo Methi Tarkari - Potato and Fenugreek

Ingredients:

Potatoes: 5 to 6 peeled and chopped in small cubes
Fenugreek leaves: 2 cups
Oil: 2 tbsp
Fenugreek seeds: 1/4 tsp
Cumin: 1/2 tsp
Chilly flakes: 1/4 tsp
Dried red peppers: 5 to 6
Onion: 1 medium (sliced)
Turmeric: 1/2 tsp
Garlic paste: 1/2 tsp
Tomato: 1
Green chillies: 2 to 3
Dill: 1 tbsp

Ingredients:

1. Heat oil, add the fenugreek, cumin, and dry red pepper, sizzle for a couple of minutes.
2. Add the onions, fry till the onions to a golden brown.
3. Add the garlic paste, fry for a minute.
4. Add a couple of tbsp of water and stir.
5. Blend tomatoes and green chillies, add to the fried onions and stir to combine.
6. Add the turmeric, chopped potatoes and stir to combine.
7. Add the fenugreek leaves, salt and chilly flakes, cover and cook on low heat till the potatoes are soft.  (add 1/2 a cup of water if required).
8. Serve with paratha or roti. 

Rice - Tahri (rice with potatoes and turmeric)

Ingredients:

Potatoes: 4 medium size, peeled and cut into four

Rice: 1 1/2 cups rinsed and pre-soaked for 1/2 hour

Oil: 1 1/2 tbsp

Onion: 1 medium peeled 

Green chillies: 2 to 3

Cilantro: small bunch

Capsicum: 1/2 de seeded and chopped

Dill: 2 tbsp (chopped)

Garlic paste: 1/2 tsp

Turmeric: 1/2 tsp powder or freshly chopped

Fungreek (methi) seeds: 1/4 tsp

Cumin seeds: 1/2 to 1 tsp

Tomato: 1 blended or crushed

Directions:

1. Blend the onion, green chillies, and cilantro and a couple of tablespoons of water.  
2. To the above add the garlic paste, turmeric, and salt.  
3. Heat the oil and add the fenugreek and cumin seeds. After a few minutes add the above. Fry well and cook on medium low heat for 15 to 20 minutes.  
4. Add the potatoes, cover and cook for a few minutes. 
5. Add the blended tomatoes and fry well. 
6. Add the rice and stir to combine. Add 2 1/2 to three cups of water. 
7. Cook uncovered on medium low thill the rice is soft and the water is absorbed.
8. Sprinkle with the chopped dill and capsicum, cover the pan and simmer for 15 mins.

Dill and fresh garlic chutney (pesto)

Ingredients:

Dill: 1/2 bunch or 4 tbsp finely chopped
Garlic chives: large bunch or 1 1/ cups finely chopped
Green chillies: 8 to 10 finely chopped
Salt to taste
Chilly flakes: 1 tsp
Onion seeds (kalonji): 1/2 tsp
Oil: 1 tbsp
Juice of two limes

Directions:

1. Mix all the ingredients with a wooden spoon.
2. Can be kept in the fridge for four to five days.
3. Use as a relish, chutney or pesto.
4. Great accompaniment to vegetarian meals.

Benefits of Dill:

• Anti-carcinogenic
• Anti bacterial
• Good source of calcium and magnesium

Baigan - Aubergine

Ingredients:

Aubergines: 3 large
Onions: 2 medium (chopped)
Tomatoe: 1 medium (chopped)
Green chillies: 2 medium (chopped)
Cilantro:  2 tbsp (chopped)
Dry mint: 1 tsp
Cumin seeds: 1 tsp
Cumin seeds: 1/2 tsp (crushed)
Coriander seeds: 1/2 tsp (crushed
Chilly flakes: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt to taste
Juice of 1 lime
Oil: 2 tbsp
Garlic paste: 1 tsp


Directions: 

1. Wash the Aubergines, and dry roast in the oven or pan.
2. Pierce with a knife to test for softness.
3. Add them to a bowl of cold water to remove the skin.  Mash the aubergines.
4. Heat the oil and add the chopped onions and the cumin seeds, till the onions is translucent.
5. Add the garlic paste and fry for two minutes.
6. Add the tomatoes, turmeric, crushed coriander and cumin seeds, fry for two minutes.
7. Add the mashed aubergines, chopped cilantro, green chilly, chilly flakes and mint.  Cover and cook on very low heat for seven minutes.
8. Cook uncovered for a couple of minutes, stirring as it cooks.
9. Add the mint leaf and lemon juice.
10. Serve with nan or paratha.

Mashed Potato (Bhurta) - Indian Style

Ingredients:

Potatoes: 4 to 5, medium size, boiled peeled and mashed
Onions: 2 ( 1 sliced and 1 chopped)
Cilantro: 2 to 3 tbsp chopped
Green chillies: 2 chopped
Cumin seeds: 1 tsp
Red whole button chilly: 4 to 5
Chilly flakes: 1/4 tsp
Salt to taste
Mint leaves: 7 to 8 fresh or 1/2 tsp dried
Coriander seeds: 1/2 tsp (crushed)
Cumin seeds: 1/2 tsp (crushed)
Oil: 2 tbsp

Directions:

1. Heat oil, add the sliced onions, cumin seeds and whole red chilly peppers. Fry till the onion is a light golden brown.
2. Into the mashed potatoes add chilly flakes and salt.
3. Add the potatoes to the onion mixture.
4. Add crushed coriander and cumin seeds, stir to mix.
5. Add chopped raw onions, 
6. cilantro and the chopped chillies to the potatoes.
7. If using fresh mint break the leaves, if dry mint crush the leaves, and add to the potatoes.
8. Serve with roti or paratha.

Vegetable Curry

Ingredients:

Potatoes: 4 Medium, peeled and cubed
Peas: 1 cup
Cauliflower: 1 cup florets
Ginger: 1/2 tbsp thinly sliced
Green chillies: 2
Cilantro: 1 tbsp chopped
Paneer:  1 cup (cut into 1 inch cubes)
*Salt to taste
*Cayenne powder to taste
Oil:  1 tbsp
Basic Curry
*Basic Curry is seasoned so taste before adding



Directions:

1. Heat 1/2 tbsp of oil and add the potatoes, fry on medium high for two minutes.
2. Add the cauliflower, stir and fry for a minute before adding the peas.  Cover and cook for a couple of minutes.
3. Season with salt, cayenne.
4. Add the above to the Basic Curry, add 1/2 cup of warm water, cover and simmer.
5. Fry the paneer, in the remaining oil.
6. Add the paneer, ginger, cilantro and the green chillies to the curry, cover and cook on low heat for a couple of minutes.
7. Serve with nan, rice or paratha.

Cabbage

Ingredients:

Cabbage: 1/2 kg shredded
Oil: 2 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1 tsp
Whole red chilly: 4
Curry leaves: 6
Turmeric powder: 1/2 tsp
Chilly flakes: 1/2 tsp
Salt to taste
Lemon: 1/2
Desiccated coconut: 3 tbsp
Green chillies: 2 chopped
Cilantro: 1 tbsp chopped
Garlic paste: 1/2 tsp
Tomato: 1 blended

Directions:

1. Heat oil on a medium to low heat.
2. Add the mustard and the cumin seeds and cook for a minute.
3. Add the whole red chilly and the curry leaves, cook for another minute.
4. Add the garlic paste and the turmeric powder, stir for a couple of seconds.
5. Add the cabbage, chilly flakes and salt, cover and cook for three minutes.
6. Add the blended tomato, stir to combine, cover the pan and cook till the water dries (about three minutes).
7. Add the coconut, lemon juice, cover and simmer on very low heat for about three minutes.
8. Top with chopped cilantro and green chillies.
9. Serve with rice or nan.

Dessert - Semolina or Sooji Halva

I started making this recipe, given to me by a neighbor in Muscat, with desiccated coconuts. One night, as I lay in bed wanting to wet my lips with something sweet in popped an idea to try roasted almonds instead of desiccated coconut. I haven't looked back since.

This is always part of my trolley layout when entertaining, during Eid or other festive occasions. (Sometimes, craving for sweet is a festive enough occasion.)

Same recipe can be used for besan halva without the almonds.

Serves: 10-12

Ingredients:

Whole almonds: 1 cup, dry roasted and crushed

or 

Dessicated unroasted coconut: 1 cup

Roasting almonds

Semolina: 1 cup

Measuring the sooji

Sugar: 1 cup

Whole milk powder: 1 cup option to use khoya or ricotta cheese

Butter or ghee: 1/2 cup

Saffron strands: a pinch

Ground cardamom: 1/4 tsp

     Direction:

1. Add sugar and 3 tbsp water in a separate pan, use low heat to make the sugar syrup. 
2. Dry roast the semolina in an open pan on medium to low heat until a light golden brown.
3. Add the butter and ghee to the semolina and continue to fry for a few minutes.
4. Add the crushed almonds to the above mixture, stir over low heat to combine.
5. Add the whole milk powder and combine over low heat.
6. Stir in the sugar syrup, cardamom and saffron strands to the semolina.
7. Depending on the consistency of the finished halva, it can be served as a soft consistency or laid out on a pre-greased small pizza pan and cut into small pieces.

Sugar Syrup

Checking the syrup consistency



Sooji over flame

Dry roasted sooji with ghee or butter

Combining the ghee into the sooji

Roasting the sooji

 adding sugar syrup

 setting halva in a flat pan

Okra or Bhindi

Ingredients:

Okra: 1/2 kg
Onion: 3 medium sized, sliced
Cumin seeds: 1 tsp
Oil: 1 tbsp
Cayenne: 1/2 tsp
Turmeric: 1/4 tsp
Tomatoe: 1 medium
Green Chillies: 3
Cilantro: 1 tbsp (chopped)
Salt to taste
Lemon







Directions:

1. Wash the okra, spread on a tea towel and let it dry.
2. Remove the tail and tops of the okra.
3. Slice the Okra into 1/4 inch pieces
4. Heat the oil in a saucepan, add the onion, fry for a couple of minutes on medium high.
5. Add the cumin seeds to the onion, after a minute add the chopped okras, salt, cayenne and turmeric powder.
6. Stir fry the okra on low heat till the okra is not slimy.
7. Blend the tomato with two green chilies and add to the okra.
8. Cover the pan, and let cook till the okra is tender but not mushy.
9. Add juice of freshly squeezed lemon.

Lentils- Green Whole Moong

Longer cooking time needed for this dal.  Its more nutritious as this dal has the green skin covering.  Moong sprouts are made with this dal.
Dals need to be first visually cleaned, before being washed with warm water.  Soak this dal for about an hour before cooking.

Ingredients:

Dal: 1 cup, cleaned washed and soaked
Onions: 1 chopped
Green Chillies: 2 whole
Garlic: 1/2 tsp crushed or paste
Ginger: 1/2 tsp crushed or paste
Turmeric powder: 1/2 tsp
Cayenne powder: 1/2 tsp
Coriander powder: 1 tsp
Salt to taste
Cumins seeds: 1/2 tsp
Mustard seeds: 1/2 tsp
Curry Leaves: 4
Oil or ghee: 1 tbsp
Cilantro: 1 tbsp chopped
Green chilly: 1 chopped

Directions:

1. Boil 3 cups of water in a medium sized pan.
2. Add the pre-soaked dal.
3. Add the 2 whole green chillies,  half of the chopped onions, garlic and ginger.
4. Add coriander, turmeric and cayenne powders.
5. Cover and allow to cook on medium low heat for about 2 hours.  If needed add more warm water till the dal is soft and mushy.
6. In a small frying pan add the oil or ghee, add the remaining chopped onions, cumin, and the mustard seeds, fry till the onions are a golden brown color.   Add the curry leaves.
7. Add the above oil or ghee mixture to the dal which is in a serving bowl.
8. Sprinkle with the chopped cilantro and the chopped green chillies.
9. Serve with rice or nan.

Lentils - Yellow Moong Dal

Wash the lentils and soak for about 15 to 20 minutes

Ingredients:

Moong dal: 1 cup
Water: 1 1/2 cups
Cumin seeds: 2 tsp
Green chillies: 2
Dhanya powder: 1 tsp
Cumin powder: 1/2 tsp
Cayenne pepper: 1/2 tsp
Tumeric: 1/2 tsp
Black pepper: 1/4 tsp
Chopped green chillies
Chopped Cilantro
Curry Leaves
Mustard seeds: 1/2 tsp
Oil or ghee: 1 tbsp

Directions:

1. Boil the moong dal with 1 tsp of cumin seeds and two green chillies till cooked.
2. Sprinkle the following: dhanya, cumin powder,  cayenne pepper, turmeric, black pepper.
3. Sprinkle the chopped green chillies and cilantro.
4. In a small pan heat the ghee or the oil.
5. Add 1 tsp of cumin and mustard seeds to the oil, after a few seconds add the curry leaves.
6. Sizzle this oil or ghee mixture on top of the dal.
7. Serve the dal with rice, and plan yogurt.

Moong Dal video

Marrow (round zucchini)

Ingredients:

Marrow (peeled and cut in cubes): 1/2 kg
Oil: 2-3 tbsp
Onions: 3-4 (chopped)
Tomato: 1
Green Chilly: 3-4
Turmeric powder: 1/4 tsp
Cayenne: 1/2 tsp
Cumin seeds: 1/2 tsp
Red Chilly: (small whole) 5-6
Salt 1/2 tsp or to taste


Direction:

1. Heat oil in a pan. Put in the cumin seeds and whole red chilies. As the seed sputters put in the half of chopped onions. Fry to golden brown color.
2. Add in the cut marrow along with turmeric powder, salt and cayenne. Cover and cook for 10-15 mins.
3. Put in the remaining chopped onion and continue cooking covered for further 10 minutes.
4. Blend the tomato with 2 green chilly. Add this to the marrow.
5. Cover cook on low heat till all the juices from tomato and onions are absorbed.
6. Sprinkle chopped remaining chilies and cilantro. Close flame and serve. With roti or nan.                            

Meat Curry

Preparing the meat for curry.


Ingredients:

Meat lamb, beef, or mutton: 1/2kg
Garlic paste: 1/2 tsp
Ginger paste: 1/2 tsp
Turmeric: 1/8 tsp
Salt to taste (do keep in mind the basic curry sauce has salt)


Direction:

1. Add all the ingredients in a bowl and marinate for 1/2 hour minimum can be been kept refrigerated over night.
2. Heat oil in a pan add in the marinated meat with the marinate. 
3. Stir fry on medium low heat. Sprinkle water into meat and keep frying.
4. Add the meat to the prepared Basic Curry Sauce, add 2 cups of warm water.
5. Cover and cook on gentle to low heat till meat is tender and a little sauce remains. If more sauce or (curry is required more water maybe added).
6. If desired chopped cilantro maybe added before serving.                    

Gavar or Cluster Beans

The Gavar or Cluster Beans are rich in fiber, low in calories and full of nutrients and health benefits.  They supply vitamins A, B, C, and K.    These beans are good for people with diabetes, good for bone health, great for the heart, help maintain the blood pressure, good for fetal development, increases blood circulation, acts as digestive aid and calms the brain.  Reference form the following website:
Benefits of Gavar or Cluster Beans

Ingredients:

Gavar (cluster beans): 1/2 kg (tails and tops snipped, cut into one inch pieces)

Red Whole Dry Chillies: 8 (Round or Button sized)

Cumin seeds: 2 tsp

Garlic: 6 to 7 cloves (peeled)

Fenugreek seeds: 1/4 tsp

Curry Leaves: 1 sprig or 8 to 10 leaves

Oil: 1 1/2 tbsp

Tumeric powder: 1/4 tsp

Salt to taste

Tamarind paste: 2 tsp or juice of 1 small lime

Directions:

1. Boil the beans, 3 garlic cloves, 1 tsp cumin seeds, and 4 round chillies, for 15 to 20 mins or till the beans are soft.
2. Drain the water, allow to cool and chop the beans in a food processor.
3. Heat the oil, add the fenugreek seeds, curry leaves, 1 tsp cumin, and 4 red whole chillies.
4. Add crushed garlic, tumeric, and stir fry for 3 three to four minutes on medium low heat.
5. Add the coarsely chopped gavar beans and stir fry for about three minutes.
6. Add salt to taste, and two tbsp of warm water, cover the pan and simmer for five minutes, on low heat.
7. Add the lemon juice or tamarind paste, turn off the heat.
8. Can be served with roti, or paratha.

Video capturing the making of Gavar

Market Day

Basic Curry

This curry can be prepared three days in advance and refrigerated.  It is the base for all meat and vegetarian curries.

Ingredients: for serving six

Onions: 2 to 3 (chopped)
Oil: 3 tbsp
Garlic: 1 tsp (crushed)
Ginger: 1 tsp (crushed)
Tumeric powder: 1/4 tsp
Coriander powder: 1 1/2 tsp
Cayenne pepper: (mild) 1/4 tsp or to taste
Salt 1/2 tsp or to taste
Yogurt: 3Tbsp
Tomatoes: 2 medium (optional)
Coriander leaves: 2 tbsp (chopped)
Green chillies: 2 (chopped) - for a more spicy curry add more chillies


Directions:

1. Heat oil in a medium sized pan turn on flame to medium heat. fry chopped onion to golden brown color. add in half a cup of water. cover and cook till onions are soft and mushy.
2.In a small bowl mix the yoghurt with garlic, ginger, corriander powder, turmeric, cayenne, and salt.
3. Add the combined mixture(yoghurt with spices) to the cooked fried onion.
4. Fry the mixture on medium low flame. till all the spices and onion are well combined. And oil starts to separate.
5. Add in half of the chopped green corriander and green chillies.
6. If desired crushed tomatoes may be added.
7. Basic curry is ready cooled and kept in containers and refrigerated.

Basic Curry Video

Blog to Book

My sister is visiting me, this blog has been created by her.

Why you ask? Because she loves my food, well everyone loves my food.  Over the last 35 years of feeding and nurturing my family, and friends, I have received many compliments.  I have been asked to share my recipes, give cooking classes, I even considered opening a cafe, catering etc - all possibilities when its the time.

As starters this is my "virtual cafe and kitchen".  Here I will bring my recipes, the experience that I have gained experimenting with the local cuisine, sometimes modifying and sometimes adding it to my way of cooking.  I have lived and travelled in the Middle East, Africa, Pakistan,  and many visits to US and Canada and the Far East. Everywhere that I have cooked, and shared my cooking, the basic underpinning remains the same. It is to feed, to nurture, to support my family, and my family of friends.

My vision of this blog is to bring recipes of the Indian and Pakistani food to anyone looking for easy, delicious, healthy and fresh way of feeding the body and soul.   The food that these recipes create will feed your body through the combinations of spices, specific to the physical and emotional condition of the person being fed. The modifications and variations will be shared that I learned from the wonderful and loving women that have been part of my life and this journey, my grandmother, my mother, my mother-in-law, my aunt and my best friend; as well as my daughter, who provides the ultimate inspiration and motivation to create new and interesting recipes.

I hope you all enjoy experimenting with the recipes I offer here and the tips I share.  I will be delighted to hear your comments and if in any way you have modified what I share. This is the lineage, this is the sharing and this is our heritage.

As each bite is chewed, as the flavors slowly savored, the energy nurtures the mind and body and uplifts the spirit.  Bon Apetit! or Buen Provecho!