Green Chutney

Every family has its own way of making green chutney. They are usually served with bar-be-qued and fried kebabs and cutlets. Green chutney or suace is made commercially and sold in the market and quite commonly available. Chutney is also served with rice and dal, or various kind of rice dishes and even rotis and parathas. During summer before the advent of ripe mangoes, raw mangoes are there and I make it with them. This particular recipe will have raw mangoes. If raw mangoes are not available, tamarind sauce or lemon juice maybe used. Stays well if refrigerated for 5-6 days.

Serves 8-10 

Iingredients:

Mint leaves 1 bunch cleaned and washed
Raw mango 1-1 1/2 Peeled and sliced or lemon juice of 1 lemon or tamrind paste 2 tbspn.
White cumin 1 tspn
Garlic pods 4-5 peeled
Green chilies 6-7
salt to taste
Cilantro 1/2 cup
Coconut 1 slice [if using fresh or desiccated 2 tbspn]

Method:

Put all the ingredients in a food processor or blender. Grind to fine paste. Check seasoning, if desired green chilly may be reduced to 3-4 or half teaspoon sugar maybe added.

Beef & Green Chilies

Chinese dishes eaten in sub continent have their unique spicy blend, & are cooked on high flame and deep fried as required. This particular dish I was shown by a Chinese family who were settled in Calcutta for a few generation. The spices that are used is similar to that eaten in sub-continent. These recipes I am putting in are requested by my niece Samah. I often make them for family get togethers or when entertaining. Scintillating to the palette & sizzlingly fun to make.  A soup, rice and another dish will make a full menu. 

Serves: 6 

Ingredients: 
Capsicum 2-3 cut into 1 inch square piece.
Red onion 3 peeled and cut into 1 inch square
Red chillies whole 5-6[button red chilly can also be used]
Beef 300-400 grams cut into thin slice [veal or undercut preferably]
Corn flour 4-5 tbspn
Garlic paste 1 tsp
Ginger paste 1/2 tsp
Vinegar 2 tbspn
Salt to taste
Black pepper powder 1/2 tsp
Soya sauce 3-4 tbspn
Green chillies 4-5 [thinly sliced long]
Oil for deep fry
Sugar 1/2 tsp
Sesame oil 1 tbspn

Method: 

Marinate the beef slices with 1tsp garlic, 1/2 tsp ginger, salt 1/4 tsp pepper and 1 tbspn soya sauce. If not using
veal or under cut then boil after marinating for 30 mins or till meat is tender.
Sprinkle 2 tbspn corn flour and deep fry the beef in a skillet. Drain the oil and remove the fried beef in a platter.
In the same skillet add 1-1 1/2 tbspn oil and add the button red chillies along with onion, capsicum, and green chillies.
Stir fry for 5-10 minutes season with the remaining 1/4 tsp pepper,remaining 3 tbspn soya sauce, 2 tbspn vinegar, and
sugar 1/2 tsp and 1/4 cup water. Stir in remaining 2 tbspn cornflour dissolved in 3-4 tbspn water. Stir,cook on medium
high flame till sauce thickens. Put in the fried beef, lower the heat, cook further for 5 minutes.
Add the 1 tbspn sesame oil and close flame. Served with fried or steamed rice.
Recipe for fried rice will be added shortly.
 

Paneer Karhai_Cottage Cheese in a Wok

Karhai (wok) is not necessary for this recipe but so much fun to use; dry form of curry cooked fast on fairly high heat is called karhai and the gravy has loads of tomatoes. Karhai made with chicken and lamb are a much sought after delight & are made with a slight variation.
I came across this dish while leafing through my diary which contains all my treasured recipes. Sometimes, instead of vegetables or dal I like to make this as a side dish. Fun and easy to cook. 

Serves: 3-4 

Ingredients:

Oil 2 tbspn
Garlic paste 2 tbspn
Tomatoes 8 medium size peeled and sliced
Nigella seeds 0.5tspn
Coriander seeds 2 tspn [coarsely dry crush 1 tspn]
Chilly flake 0.5 tspn
Button red chilly 5-6
Capsicum 2 chopped into small pieces
Cottage cheese 250 grams cut in 1 inch square cubes
Flour 2 tbspn
Cilantro chopped fine 2 tbspn
Salt to taste

Method:

1. Heat 1.5tbspn oil in a pan, add the garlic paste stir and fry on medium low heat. Stir in the peeled and sliced tomatoes. Cover and cook till tomatoes are soft and mushy.
2. Add in the nigella seeds, coarsely crushed 1 tspn of coriander seeds, the remaining 1 tspn of whole coriander seeds, chilly flakes, whole button red chilly and all the chopped capsicums. Cover the pan and lower the heat and continue to cook.
3. In a platter set out the flour and coat the cubed cottage cheese.  In a frying pan, fry these dredged cheese in the half a tbspn oil.
4. Turning each side as the turn golden brown. Can be fried in batches on a medium flame. Take them out in a platter covered with a paper towel. When all the cheese is fried add it to the tomatoes, season with salt cover and continue to cook for further 5-8 minutes so that the spices are infused into the cheese cubes. Add in chopped cilantro and serve.
5. Can be eaten with rice or chappattis or simply on its own.


               

Carrot & Cheese Bread Rolls

These bread rolls i used to make as snacks during the holy month of Ramadhaan; wholesome and nourishing and not very heavy as they are not fried but baked in an oven toaster or electric sandwich maker. They're great even as tea time treat & are much loved by my children (especially one greedy daughter). For a light meal, they can be taken with soup. Quick to make & do not require you to be  in the kitchen for too long.
Here Rabab, this is for you; enjoy making, serving and eating them. You made me walk down my memory lane to recall this recipe.

Serves: 3 

Ingredients:

Carrots: 2-3; washed, cleaned and grated
Bread slices: 6-7; white or brown (remove crust of bread)
Cheese [mozzarella or cheddar]: 0.25cup; grated
Salt: to taste
Black pepper powder: 0.25tspn
Mustard powder: 0.25tspn

Method:

1. Moisten a clean tea towel or kitchen napkin lay it on your kitchen counter. Put the bread slice one by one. Take a rolling pin and and flatten out the bread slices by rolling them. When all the bread are done cover them with moistened napkin.
2. In a bowl put in the grated carrot, cheese, season with salt, pepper, and mustard powder. Stir to combine.The filling is now ready
3. Put a 1-2 tbspn of filling on one side of the flattened bread. Roll them out gently so as the bread does not break.
4. Lay them out on a greased and lined baking dish, brush lightly with oil and bake for 8-10 minutes in a preheated oven. The temperature should be low ie 200-225 degrees. Can be toasted in an preheated electric sandwich maker for 3-5 minutes each side, serve with tomato ketchup or home made green chutney.  

Khala's Kababs

                       
Kababs were commonly eaten in subcontinent Asia but have garnered global momentum with every region and family having its unique recipe and ingredients. Kababs are the most versatile of all culinary treats. For these kebab beef, lamb or chicken mince can be used; keep in mind the mince should not have too much fat. I was introduced to this particular recipe by my aunt Husseini & were often part of her menu. My maternal grandmother had culinary expertise which she passed on to my aunt. These kebabs maybe fried grilled or BBQ-ed

Serves: 3-4 

Ingredients: 
Mince 1/2 kilo beef, lamb or mutton
White cumin seeds powder 1 tspn
coriander powder 1 tspn
Gram flour dry roasted 1 1/2 tbspn
Almonds 6-8 [ground very fine]
Red chilly powder 1/2 tspn
Ginger paste 1 1/2 tspn
Garlic paste 1 tspn
Onion 2 medium sliced.
Meat tenderizer papaya paste 1 tbspn
Yoghurt 3 tbspn
Cilantro chopped 2 tbspn
Green chillies 2 finely chopped
Garam masala powder 1/2 tspn
Oil 3-4 tbspn
salt to taste

Method:

1. Marinate mince with ginger paste and papaya paste, and keep aside.
2. In a pan put 1 1/2 tbspn oil and fry the sliced onion to golden brown color. Remove the onion from the oil and spread in platter covered with paper towel.
3. Mix the rest of the ingredients to the yoghurt and add it to the marinated mince and leave it covered for an hour.
4. Crush the fried onion and add it to marinated mince.
5. Make kebab and shallow fry or grill them or bar be cue them.
6. Serve with Yoghurt raita; onion, cucumber and tomato salad; nan paratha or puri.

Mince Cutlets / Mince Kababs

Cutlets, another form of kababs, are another popular delight in my family. They are quick to make & can be a main dish along with lentil curry; or served as a side dish within an elaborate entertainment menu; or as a snack served with chutney & salad; or a quick meal for kids by putting between buns to make a home made burger. My children often like to eat these during hot summer days topped with sliced cucumbers & onions, pickles, ketchup or chili sauce. They can be made with lamb, beef or chicken mince. You can get as creative as you want with kababs. 

Serves: 6-8

Ingredients:

Mince: 0.5kg
Egg: 1
Garam Masala powder: 0.5tspn
Green chillies: 2-3
Oil: 1tspn
Bread: 2-3 slices
Garlic paste: 1 tspn
Ginger paste: 1 tspn
Onion: 1; small
Salt: to taste
Breadcrumbs: 0.5cup
Oil to deep fry

Method:

1. In a food processor add the onion cut in four, green chilies and bread slices broken into 2-3. Process these ingredients till crushed.
2. Add garlic paste, ginger paste and egg to the ingredients in food processor & process for a couple of seconds.
3. Mix mince along with garam masala, oil and salt as well as the crushed ingredients from food processor.
4. Make small balls or flat patties. In a platter pour out the bread crumbs. Coat the cutlets in the crumbs.
5. Break an egg in a bowl beat lightly, dip the cutlets and deep fry on medium low heat for 10 - 15 minutes or till they are done. They should be brown from outside { not very dark} cut in half mince should be cooked.

Beetroot Curry

When I was living in Bahrain, newly married, I had an Iranian neighbor who she showed me how beetroot could be cooked in curry form. At my parent's home, boiled and sliced beetroot were eaten with vinaigrette dressing as salad. With the help of my beautiful Iranian neighbor, I mastered this curry with subcontinent spices. Recently, I revisited this recipe & started making it again on my husband's request; my children also enjoyed it. So here it is: my version. To simplify, beetroot
can be boiled or tinned beetroot can be used (this will shorten the cooking time).

Serves: 4-5

Ingredients:

Beetroot: 0.5kg; peeled and thinly sliced
Onion: 1; finely chopped
Oil: 1.5Tbsp
Cumin seeds: 1tsp
Curry leaves: 5-6
Garlic paste: 1tsp
Cumin powder: 0.5tsp
Turmeric powder: 0.5tsp
Chili flakes: 0.5tsp
Coriander powder: 0.5tsp
Salt: to taste
Sugar: 2tsp
Tamarind paste: 1Tbsp (or juice of 1 lemon)
Green chilies: 2, finely chopped
Cilantro 2-3 Tbsp  

Method:

1. Heat oil in a pan & add in the chopped onion, along with cumin seeds and curry leaves. The flame should be medium to slow.
2. Fry onion till the color changes to pink.
3. Add in the garlic paste, turmeric powder, cumin powder, chilly flakes, and coriander powder. Stir to combine and fry; if spices begin to stick to pan, sprinkle 4-5Tbsp of water. Add the salt.
4. Continue frying and sprinkle water when needed for about 10- 15 minutes.
5. Once the spices give out roasted fragrance (a sign indicating spices are cooked), add in the chopped beetroot along with the sugar and 1/2 cup of water. Cover and cook on low flame for about 30 minutes. Do check & if needed add another 5-6Tbsp of water.
6. Once beetroot are tender, add in the tamarind paste or lemon juice. Check seasoning & add salt or sugar if needed. The taste is sweet and sour.
7. Sprinkle chopped cilantro and sliced green chillies. Can be served with parathas, nan and
chappatti. Also tastes good with boiled rice.

Black Channas with Masala

This is an Asian spicy dish popular in the subcontinent. I was introduced to this dish by one of my Indian neighbors while living in Nairobi. It can be a tea time treat served with fried pakoras or dry crisps depending on individual taste. The dry crisps choices are chewra or spicy chilli chips
which can be bought from any Indian store.

Serves: 6

Ingredients:
Black channas : 1 cup (pre soaked for atleast three hours and boiled with 1/4 teaspoon tumeric)
Potatoes: 3 medium sized boiled and cut into bite size cubes
Garlic paste : 1.5teaspoon
Ginger: 1/2 teaspoon
Green chilies : 4 - 5 sliced
Tomato paste : 2 table spoons
Turmeric powder : 1/2 teaspoon
Salt : To taste
Curry leaves : 6 - 7
Mustard seeds: 1/2 teaspoon
Tamarind paste : 3- 4 tblspoon or Raw mango 1 peeled, sliced and cut or juice of 2 lemons
Oil: 1.5 tblspoon
Chopped cilantro : 2 - 3 tblespoons

Method:
step 1- Heat oil in the pan, add in the mustard seed, and curry leaves. when the seeds start to splutter add in the sliced green chili, garlic ginger paste, turmeric powder and salt stir to combine and fry.
step 2- Remember to keep the flame on medium low. when the spices start clinging to the spoon add in the tomato paste stir to combine add in the boiled chickpeas, (save 2 tablespoons of chickpeas).
step 3- Add in the cubed potatoes but do not add all (save about 2 table spoons of potatoes). Stir to combine if need be add half a cup of warm water and cover the pan.
step 4- Blend the saved potatoes and chickpeas in a blender with little water and make a paste. then add it to the chickpeas curry.
step 5- now add in the tamarind paste or raw sliced mangoes or lemon juice (what ever is being used) covered cook a while on very low heat. This has some curry in it so do add water if needed.
step 6- add in the cilantro and close the flame and serve

Chicken in White Sauce

While living in Muscat this recipe was shared with me by my good friend Parin. She often used to make it while entertaining. My children specially enjoyed it. In the summers of Muscat it was a good change from oily spicy dishes, easy to prepare & was ready in no time. Its a nourishing wholesome dish and a complete meal. Can be served with bread crouton and garlic bread.

Serves: 4-6

Ingredients:

white sauce ingredients:
Oil: 1tsp
Butter: 2Tbsp
Flour: 2Tbsp
Water: 0.5cup; lukewarm
Milk: 4cups
Cheddar Cheese: 5Tbsp
Black Pepper: 0.25tsp
Mustard Powder: 0.25tsp
Salt: 0.5tsp

filling ingredients:
Oil: 1Tbsp
Onion: 1; cut into cubes
Bell Pepper Green: 1; cubed
Boneless Chicken: 1.5cup (Add small piece of ginger, 2-3 pepper corns, 2 cloves and a pinch of salt while boiling chicken)
Corn Kernel: 1cup; boiled (if using tinned, no need to boil)
Spring Onion: 4-5; finely sliced
Black Pepper Powder: 0.25tsp
Mustard: 0.25tsp
Salt: to taste
Flour: 1Tbsp
Chicken Stock: 0.5cup
Water: 0.25cup
Parsley: 1Tbsp; finely chopped

Spaghetti: 2cups (boiled)
Cheddar Cheese: 2 cups; grated

Method:
1. Preheat oven to gas mark 6, 350F.
2. Make white sauce: heat 1 tsp oil in a pan add in the butter and flour fry for a minute
or two. Add in the lukewarm water. Mix well so all the lumps are dissolved (using a whisk works wonders in getting rid of the lumps and getting a fine sauce). After the lumps turn to a smooth mixture, add in the milk and keep using a whisk to stir and cook till the sauce thickens. Remove from heat add in cheddar cheese, pepper, mustard and little salt (remember cheese is salty). The cheese
sauce is ready.
3. Take another pan, add in 1tbsp oil put in the chopped onion cook till it turns pink, then add the bell pepper and chicken. Stir to combine & add the corn & spring onions. Season with black pepper powder, mustard powder and little salt. Add the flour & keep stirring till flour turns golden brown. Add in the chicken stock and water. Stir & cook till all the stock and water are absorbed. Add the chopped parsley. turn off flame.
4. Assemble: take heatproof lasagna dish (about 10"by 5" size). Put 2-3Tbsp of white sauce, then the boiled and drained spaghetti; next add in 3-4Tbsp of white sauce, then the chicken & vegetable mixture. Cover with remaining white sauce. Finally, cover with grated cheese.
5. Bake in a preheated oven [what temperature] for 20- 25 minutes then place under the grill till the cheese turn golden brown.
6. Serve with garlic bread or croutons.

Qeema Karela - Bitter gourd with Mincemeat

Recipe requested by my nephew's wife, Kamila.

 

Bitter gourd (karela) lowers blood glucose levels, is a great source of Vitamin K; helps build immunity; encourages glowing skin if consumed regularly; lowers cholesterol. Endless benefits to this bitter tasting vegetable. The bitter taste can be offset & diminished (as demonstrated in this recipe) and enjoyed in different ways: fried, cooked with lentils, cooked with tomatoes & onions, or mixed in with meat.

 

This dish can be enjoyed with chappati, rice or mixed with freshly chopped salad & quinoa.

Serves: 6

 

Ingredients:

Bitter Gourd: 0.5kg

Oil: 3Tbsp

Onions: 5; medium; sliced

Mincemeat (Qeema) (mutton, beef or chicken): 0.5kg

Garlic Paste: 2tsp

Ginger Paste: 2tsp

Cayenne Pepper: 0.5tsp

Turmeric Powder: 0.5tsp

Coriander Powder: 1tsp
Cumin Powder: 0.5tsp

Tomatoes: 2

Aniseeds: 0.5tsp*

Coriander Seeds: 0.5tsp*

Cumin Seeds: 0.5tsp*
Yoghurt: 3Tbsp

Green Chilies: 2-3 chopped

Cilantro: 2Tbsp chopped

Lemon Juice: 2tsp

 

*crush coarsely

 

Directions:

1. Prepare the bitter gourd in the following manner:

1.1 After washing, scrape the skin; cut & remove the seeds. 

1.2 Slice the bitter gourd in medium size rings; add 0.5tsp turmeric powder, generous helping of salt and keep aside.

1.3 Squeeze the bitter gourd between your palms, wash well & squeeze out all the water.

 2. In a frying pan, add 1Tbsp oil & half of the sliced onions. Fry the onion till pink, add the sliced

    bitter gourd, & stir to combine. Keep frying for a further 10 minutes till the onions gourd turn
    golden brown. Close the flame and keep aside.

3. In another pan, add 2Tbsp oil & fry remaining onions to a golden brown color.

4. Add the mincemeat & fry till meat changes color.

5. While mince is cooking, in a small bowl add garlic paste, ginger paste, cayenne pepper, 

    turmeric powder, coriander powder, cumin powder & salt. Mix with a little water to make a paste.

    When the mince turns color, add the spice mixture to the mince. Stir to combine & keep cooking ]

    for 15-20 minutes on very slow flame. 

6. Wash & chop the tomatoes & blend in a food processor (or finely chop & pound in a mortar &

    pestle). Add the blended tomatoes to the cooking mince.

7. When the water of the tomatoes dry add the fried bitter gourd, the coarsely ground cumin seeds,

    coriander seeds, & aniseeds & yoghurt. Turn the flame to very low and cook till bitter gourd

    softens & water of yoghurt dries.

8. Before turning off the flame, add the chopped green chilies, cilantro, lemon juice.

 

Moong Dal - Green Gram

If in the mood to give yourself a break from meat and get some protein into your meal, lentils are a perfect alternate. I like to throw in spinach into this to get a high intensity kick of good nutrients.  

Serves: 6-8

Ingredients:
Moong Dal: 1 cup
Turmeric Powder: 0.5tsp
Green Chillies: 2-3 (optional)
Salt: to taste
Cayenne Pepper: 0.25tsp (optional)
Ginger Paste: 0.5tsp
Garlic Paste: 0.5tsp
Cumin Seeds: 0.5tsp
Water: 2cups (more if you want it watery)

For tempering (tadka):
Oil: 2Tbsp
(Ghee: 1Tbsp. optional. If using Ghee, then reduce Oil to 1Tbsp.)
Chopped Onion: 1; medium size
Cumin: 0.5tsp
Ginger Paste: 0.5tsp

Directions:
1. Boil dal with water.
2. Remove froth with a spoon that will form from boiling.
3. Add green chilies and turmeric.
4. When lentils are mushy, add cumin, ginger & garlic paste, salt & cayenne pepper.
5. Prepare tadka in a separate small saucepan. When it's frying nicely, onions have changed colour and there's a beautiful spicy aroma wafting, pour over cooked dal.

If using spinach:
Add 2 cups of blanched & crushed spinach leaves blanched  into cooked dal. Do this before tempering. Finish off with a squeeze of lemon & dig in.

Fettuccine Salad

~ Recipe (as well as jargon, blurb & pic) submitted by Rabab

One fine, lazy morning, I happened by an Instagram post which prompted me (I was an inch short of licking my screen) to put together this salad. Pasta has been a recent additional source of carb comfort - it sits well in my tummy for a long time after consumption and stops me from reaching out for afternoon carb fixes (most times - some days I'm just on a carb roll). This recipe is versatile as you can throw in any kind of vegetable (steamed or raw), your favourite pasta (penne, spaghetti, fettuccine etc.), cook the egg (which is optional) any way you want, and spritz in any homemade salad dressing (non-creamy if you're planning to stay within health zone parameters). I found the citrusy dressing I used didn't bode too well with the poached egg, so will probably keep the egg on a separate plate next time. Also, you can go as low or high in quantity of ingredients, contingent on people eating. (See? Versatile.).

Serves: 2 (or 1 if feeding a super hungry person)

Ingredients:
Arugula Salad: handful, chopped (you can also use iceberg lettuce or any crunchy greens)
Baby Spinach: handful, chopped
Garlic Cloves: 1-2, finely chopped (this is optional; skip it if you don't like garlic. I love garlic & use more cloves if it's just me eating)
Onion: 0.25, finely chopped (optional)
Cucumbers: 2 small, finely chopped
Orange / Red / Yellow / Green Pepper: quarter of each, finely chopped (can use 1, 2 or all of the peppers)

Steamed vegetables: Cutting the vegetables before steaming saves on cooking time.
Carrots: 1, chopped to bite size pieces
Brussels Sprouts: 4-5, cut into quarters
Green Beans: handful, cut into 3" pieces

Fettuccine Pasta: 1.5" diameter bunch uncooked
Eggs: 2 (I stick to 1 egg per person)

Salad Dressing:
Lemon Juice: 0.5 lemon
Olive Oil: 2-3tsp
Turmeric Powder: generous pinch
Salt & Pepper: to taste
Paprika Powder: pinch

Directions:
1. Cook Fettuccine as per package directions.
2. Cook egg the way you like it. I generally poach it, or fry it on days I'm feeling naughty.
3. Toss in all vegetables in a large bowl.
4. Throw in salad dressing ingredients in a small glass bottle with lid. Close lid and shake well. Do a little jiggy while you're at it.
5. Pour dressing over vegetables and mix well.
6. In a serving dish, layer with pasta, dunk out all the salad, toss some more & serve with egg.

Sweet Potato Kheer - Sweet Potato Pudding

This was another favourite at my parent's home. It's often made with rice, but sweet potato is a tasty alternative, giving the dish a nice, custardy texture. You can use 1Tbsp of sugar instead of honey. Combines well with Meethi Tikya.

Serves: 6-8 (if eaten decently; otherwise for 1 greedy sugar lover)

Ingredients:
Milk: 1.5litre
Sweet Potatoes: 250g; peeled & cut into small pieces
Honey: 2Tbsp
Sugar: 0.5 Cup
Kewra Essence: 0.5tsp
Saffron Strands: few
Almond: 1Tbsp; peeled & slivered
Pistachio: 0.5Tbsp; peeled &cut into small pieces

Directions:
1. Boil milk on low heat for an hour or so
2. Add in chopped sweet potatoes
3. Once sweet potatoes are soft & tender, mash well with a hand blender.
4. Add sugar & cook till liquid texture thickens (usually takes about 15-20 mins).
5. When you get the thick consistency, add honey, kewra essence, almond, pistachios & saffron.
6. Serve chilled

Garam Masala

Garam masala gives a wonderful taste & aroma to South Asian dishes; used in most recipes. You can make a batch and store in an airtight container; suggested to keep in fridge if environment is intensely humid. Too much garam masala can cause heart burn so use sparingly; I always serve yogurt as a side dish for the less adventurous palettes on my table & also works well as an end to a mouth ripping, sweat pouring spicy meal.

Ingredients:
Cloves: 8
Peppercorn: 18
Big Cardamom: 5
Small Cardamom: 5
Cinnamon Stick: 3 sticks, each 2"
Cumin Seed: 2tsp
Coriander Seed: 2tsp

Directions:
1. Slightly roast all ingredients in a frying pan & in a coffee grinder, grind to powder form.
2. Store in airtight container away from direct sunlight.

Gallery

Halva



Halva in a Pizza Pan



Adding the sugar syrup



Combining the ghee into the sooji



Dry roasted sooji with ghee or butter



Sugar Syrup



Almonds added to roasted sooji

Chai spices

Checking the syrup consistency

Roasting the sooji



Sooji over flame



Measuring the sooji



Roasting almonds

Chicken Tandoori Masala

I came up with this combination, during a day which had me craving for something smoky, something chicken and something spicy. It serves well with tandoori naan, parathas, puri or even pita bread. Go crazy. You can use cayenne pepper instead of Kashmiri red chili; I find the latter gives a wonderfully vibrant colour to the dish - it's available in most South Asian spice selling stores. But no need to stress if you can't find it - just use cayenne pepper.

Serves: 3-4

Ingredients:
Boneless or Bone-in Chicken: 500g
Garlic Paste: 2.5tsp
Ginger Paste: 1.5tsp
Lemon Juice: 1 lemon
Oil: 3Tbsp
Onions: 2 medium; peeled & blended with a little water
Yogurt: 0.5cup
Kashmiri Chili Powder: 0.5tsp
Turmeric Powder: 0.5tsp
Salt: to taste
Coriander Powder 1.5Tbsp
Garam Masala: 1tsp
Butter: 2tsp
Cilantro: 1Tbsp, chopped
Green Chilies: 1-2, chopped (optional)

Directions:
1. Marinate chicken with 0.5tsp garlic paste, 0.5tsp ginger paste & lemon juice. Keep aside for 45 minutes.
2. Heat 2tbsp oil & add in the blended onions.
3. In a cup, mix in yogurt, Kashmiri red chili, turmeric powder, salt, coriander powder, garam masala, 0.5tsp of garlic paste & 0.5tsp of ginger paste.
4. When onion becomes translucent, add in 0.5tsp garlic paste & fry for a few mins.
5. Add in yogurt mixture into frying onion with 1tsp garlic paste & 0.5tsp ginger paste.
6. Fry well adding water to stop burning. Don't dump in oodles amount of water; just enough spritzes to stop burning & sticking to the pan.
7. Fry chicken in another pan with butter and 1Tbsp oil, till the chicken turns color.
8. Add chicken to the frying onion - yogurt mixture & cook a bit more.
9. Light up a coal till it's demonic red and place in a piece of foil. Put this smoking hot coal into the cooked chicken pot & cover tightly. Smoke it well.
10. Garnish with chopped cilantro & green chilies.

Dum Pasanda

Always a hit, my Aunt shared this recipe with me. She had a flair for exotic, whether in the kitchen or in life, and shared some of her to-die-for dishes with me. It was a treat to eat her cooked miracles and a nourishing delight to watch my loved ones enjoy this dish.

Serves: 6

Ingredients:
Beef Steak: 1kg
Meat Tenderizer /  Papaya: 0.5tsp
Ginger: 1.5tsp; ground
Poppy Seeds: 3 tsp
Gram Flour: 1.5Tbsp
Cloves: 8
Peppercorn: 5-6
Big Cardamom: 2
Green Cardamom: 6
Nutmeg: small piece
Yogurt: half cup
Aniseeds: 3tsp
Cumin Seed: 2 tsp
Salt: to taste
Red Chili Powder: to taste
Onion: 3-4 sliced; medium
Garlic Paste: 2tsp
Oil: 3Tbsp
Coal: 1 piece

Directions:
1. Fry sliced onions till golden brown. Remove from oil & crush. Save the oil for cooking.
2. Marinate beef steak with ground ginger, papaya (or meat tenderizer).
3. Roast dry poppy seeds, gram flour, big cardamom, green cardamom, nutmeg, aniseeds, cumin seeds, peppercorns, cloves & grind. Add this to marinade along with garlic paste. Keep aside for 1 hour.
4. Add yogurt and crushed onions to the marinade.
5. Cook marinade in the saved oil (step 1) on low heat for 2-3hrs.
6. When meat water dries, stir fry well.
7. Light up a coal till red hot and put in foil. Put this on top of cooked meat and cover for a few hours. 8. Serve with parathas.

Chili Potatoes

Serves: 8

Ingredients:
Potatoes: 0.5kg; boiled & peeled
Salt: 1tsp
Red Chilies: 0.5tsp
Lemon Juice: 3tsp
Cooking Oil: 3Tbsp
Mustard Seeds: 1tsp (level)
Curry Leaves: 4-5
Chopped Cilantro: 2Tbsp
Cumin Seeds: 1tsp

Directions:

1. Cut the boiled & peeled potatoes into bite size pieces.
2. Add salt, chili powder, lemon juice & mix well.
3. In a pan, heat the oil and add mustard seeds, curry leaves and cumin seeds.
4. When the mustard seeds start to pop, add potatoes & cilantro.
5. Mix, lay out on a pretty dish & tuck in.

Roast Beef

My neighbour in Abu Dhabi shared this easy recipe with me; I added in the spices to accommodate my family's palate for zesty flavours. You can cook in a heavy based pan, slow cooker or a pressure cooker (only for beef) if you're in a hurry.
Serve with steamed vegetables and fries or roasted potatoes.

Serves: 5-6

Ingredients:
Beef/Chicken: 1kg
Tomato: 1; medium
Worcestershire Sauce: 2Tbsp
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Mustard Powder: 0.5 (half) tsp
Green Chilies: 2
Sugar: 1tsp
Vinegar: 1 tsp
Salt: to taste
Oil: 1tbsp

Directions:
1. Marinate the beef / chicken with garlic paste, ginger paste, Worcestershire sauce, salt & sugar for at least one hour (or overnight). Keep marinade in fridge.
2. Take out from fridge and cook on low fire.
3. While meat is cooking, chop the tomato & green chillies; throw in some salt & vinegar for extra zest.
4. Once the water of the cooking meat dries, add the blended tomato mix.
5. Fry for a while & remove when meat is tender.
6. Put a dollop of butter on top of meat before serving.

Crème Caramel_Caramel Custard

Crème caramel was my father's favourite, often made at his home. It's also one of my husband's & son's favourite dessert. This particular version was given to me by another beloved friend, Yasmin, whom I met in Nairobi. Delicious, easy and decadent make it a must have in any recipe collection. Bake away and indulge. 

Serves: 6

Ingredients: 

Eggs: 6
Evaporated Milk (unsweetened): 1cup
Milk: 1cup
Sugar: 6-8Tbsp
Vanilla Essence: 0.5tsp
Custard Powder: 1tsp
Sugar for Caramel: 1/3cup (one-third cup)

Directions: 

1. Preheat oven to gas mark 3
2. Over low flame, melt one-third cup sugar (use 2-3Tbsp water if you want; I don't use any water).
3. Mix the remaining ingredients in a bowl.
4. Pour caramelized sugar into 8-9" cake pan, then mixture from step 3.
5. Cover and bake in a water bath (water should be room temperature) for 35 minutes.
6. Remove cover and bake for 15 minutes.
7. Cool at room temperature for 2-3 hours.
8. Refrigerate overnight.
9. Serve with cream.

Fried Masala Chops

Always wiped clean on my dinner table, this dish is a weekly compulsory addition to a dinner menu. It was also a staple part of my mother's dinner menu. Generally eaten BBQ'ed or in curry form; my food loving kids prefer it fried. A healthier option is to grill it in the oven. Easy to make & quick to prepare & so satisfying for the tummy. Can be served with baked potatoes & salad.

 

Serves: 4-5

Ingredients:

Mutton Chops: 0.5kg
Yogurt: 0.25cup
Garlic Paste: 1tsp
Ginger Paste: 1tsp
Cilantro (chopped): 2Tbsp
Green chilly: 1 (optional)
Salt: to taste
Pepper: to taste
Flour: for coating
Egg wash: for coating
Breadcrumbs: for coating
Oil: to deep fry

Directions:

1. Marinate 0.5kg mutton chops in 0.25cup yogurt, 1tsp garlic paste, 1tsp ginger paste for 30mins (or more).
2. Put marinade and chops, with 2Tbsp chopped cilantro & 1 green chili (optional) in a pan & cook covered on medium-low heat.
3. When marinade dries & chops are just tender, remove from flame & add salt & pepper to taste.
4. Coat in flour & egg wash; cover in breadcrumbs and deep fry till golden brown.
5. If grilling, preheat griddle, grease with oil and grill chops till golden brown.

Meethi Tikya - Fried Biscuit

A treasured recipe of my grandmother, passed on to my mother & then to me. My sister, Irum first made it in my house in Abu Dhabi because she was craving a bite into these decadent fried biscuits. It can be enjoyed on its own, with masala chai, or with Kheer (or any way your imagination takes you). Meethi Tikya can be stored in an airtight container in a refrigerator for up to 10 days.
Meethi Tikya (also called Meethi Puri) is usually served during the Islamic months of Rajab and Shabaan. But don't let that deter you from making them whenever craving hits.

Serves: 10-12

Ingredients:

Flour: 2cups
Semolina: 0.5cup
Butter: 3oz
Sugar: 0.25cup + 1Tbsp
Water: 3Tbsp
Cardamoms (crushed): 0.25tsp
Saffron: few strands
Milk: 2Tbsp (if required. See directions below)
Ghee: 0.5kg

Directions:

1. Mix 2cups of flour with 0.5cup of semolina.
2. Cut in 3oz of butter into flour & semolina mixture. Mix with hand or food processor till mixture resembles bread crumbs.
3. Make a syrup with 0.25cup+1Tbsp sugar and 3Tbsp of water. Cook on low heat till sugar dissolves. Remove from flame, & add in 0.25tsp of crushed cardamoms & a few strands of saffron.
4. Add sugar mixture to flour & semolina mixture. Knead into a soft, pliable dough. If required, 2Tbsp of milk can be added (if the mixture doesn't come together, then add in the milk). Keep aside. 5. In a deep wok, warm 0.5kg ghee on low heat, for deep frying.
6. Roll out the dough to 0.25" thickness. Cut small circles with a cookie cutter (you can also use the mouth end of a cup or glass).
7. Deep fry the biscuits in batches till each tikya turns golden brown.. Drain in a colander.

Monthaal

Roshan was my dearest friend Kaniz's mother. Kaniz and I were neighbors in Nairobi and she quickly became like a younger sister. Her mother taught me to make these little tidbits of joy, these tiny droplets of happiness, these all good things rolled into one.
Monthaal is a traditional Gujrati dessert, which is typically prepared for festive occasions; taken to temples as offering, wedding or Diwali celebrations. I prepare it when I'm feeling festive or in the mood to roll happiness in my mouth.
Monthaal can be kept without refrigeration for 3-5 days.

Serves: 10 (unless it's my daughter; then just 1)

Ingredients:

Gram flour: 1cup
Butter: 60grams
Sugar: 1cup
Water: 4-5Tbsp
Milk Powder: 1cup
Saffron: few strands
Butter/Oil/Ghee: to grease

Directions:

1. In a pan, dry roast 1cup of gram flour, on very low heat, till it turns light golden brown

2. Add in 60grams of butter. Combine butter with flour and continue to cook on low heat.

3. In another saucepan, dissolve 1cup of sugar with 4-5Tbsp of water. Continue to cook and stir till sugar melts and reaches 1 thread consistency.

4. In gram & butter mixture, add 1cup of milk powder; be careful, milk powder doesn't burn (powder milk tends to burn quickly). Stir & mix well.
5. Add in sugar syrup and a few strands of saffron.

6. Set out cooked mixture in a butter/oil/ghee greased platter.

7. With a butter knife, mark out pieces. Allow to cool. Serve with love.

Basic Pizza Dough

Basic pizza dough recipe can be used to make bread rolls, hazelnut chocolate bread, pizza base, stuffed bread, or any bready creation your palette yearns. My recipe is an amalgamation of & experimenting with different bread recipes. The key is to ensure yeast is active.

Serves: makes 2 large pizzas 

Ingredients:

Egg: 1
Instant yeast*: 1.5Tbsp
Salt: 0.5tsp
Powder Milk: 3Tbsp
Oil: 0.25cup
Flour: 3.5cups
Water: 0.5cup; lukewarm

*If instant yeast is not available, then put 1Tbsp of yeast in a cup, add 1tsp of sugar, pinch of salt & 2Tbsp lukewarm water; keep mixture in a warm place till it becomes frothy.

Directions:

1. In a large mixing bowl, add 1 egg, 1.5Tbsp instant yeast, 0.5tsp salt, 3Tbsp powder milk, 0.25cup oil to 3.5cups of flour.
2. Slowly add in 0.25cup - 0.5cup lukewarm water; enough to make soft pliable dough. Knead well. 3. Keep covered in an oven (or warm, dark place) for 45 minutes or till dough doubles in size.
4. Preheat oven to gas mark 7.
5. Remove dough from mixing bowl and beat dough on counter, knead again.
6. Roll out (with a rolling pin or using your hands) on flat pizza pan.
7. Bake for 10-12 minutes in preheated oven (Gas mark 7).

Kofta - Meatball Curry

Serves: 6

 

 

Ingredients:

 

Mincemeat (chicken, mutton, beef): 0.5kg

Onion: 3 medium

Garlic Paste: 1tsp

Ginger Paste: 1tsp

Coriander Powder: 1Tbsp

Tomato: 1 medium

Green Chilies: 5

Cilantro: 3Tbsp

Bread: 2 slices

Yogurt: 0.5cup

Turmeric: 0.25tsp

Cayenne Pepper: 0.5tsp

Salt: to taste

Cumin Seeds: 1tsp

Peppercorn: 6

Cloves: 3

Black Cardamom: 1

Red Chili (whole): 3

Cinnamon Stick: 1"

Poppy seeds: 1tsp

 

 



 

 

 

Directions:

 

1. In a small frying pan, dry roast cinnamon stick, peppercorn, cloves, black cardamom, cumin seeds, whole red chilies and poppy seeds. Grind to fine powder. Keep aside.

2. In a food processor, process the mincemeat with one onion, 1.5Tbsp cilantro leaves, bread slices, roasted spices from step 1 & green chilies. Process till fine.

3. Make meat balls and set out in a dish.

4. Slice 1 onion, and fry in a pan till golden brown. Remove with slotted spoon and lay out on platter.

5. To the same pan, add 0.5tsp garlic paste and blended tomato. Stir and fry for a few minutes. Add in ginger paste, turmeric powder, cayenne, coriander powder & salt. Add in 0.25cup of water to ensure spices don't burn.

6. Whip 0.25cup yogurt and add to cooking spices. When water dries and oil surfaces, add in meatballs.

7. Don't touch the meatballs to avoid breakage. Cook on low heat. Shake pan to turn meatballs.

8. Blend fried onions with remaining yogurt and add to meat. Add in 0.5cup of water.

9. Sprinkle in remaining cilantro & green chilies.

10. Serve with rice, chapatti, naan, paratha or side choice. Whatever gets your taste buds flowing. 

 

Dum Qeema ~BBQ Mincemeat



I marinate and freeze fresh mincemeat, which shortens the cooking time when preparing this dish, as well infusing the marinade well into the meat. Dum Qeema can be enjoyed on its own, with any choice of bread or rice. You can make it as spicy or not as per your taste buds.

Serves: 4-6

Ingredients:

Mincemeat (chicken, beef, mutton): 0.5kg

Onions: 3 medium; sliced

Yogurt: 0.5 cup

Garlic Paste: 1tsp

Ginger Paste: 1.5tsp

Coriander Powder: 1.5Tbsp

Cumin Powder: 1tsp

Cloves: 3

Peppercorn: 6

Cinnamon Stick: 1"

Black Cardamom: 1

Star Anise: 1

Gram Flour: 2Tbsp

Oil: 3Tbsp

Salt: to taste

Green Chilies: 2; finely chopped

Cilantro Leaves: 2Tbsp

Lemon Juice: 1Tbsp 

Butter: 1Tbsp

Coal: 1

Directions:

1. Grind cloves, peppercorn, black cardamom, cinnamon stick to a fine powder.
2. Marinate mince with yogurt, garlic & ginger paste, coriander & cumin powder, ground spices (from step 1), cayenne pepper, cilantro leaves, chopped green chilies & lemon juice. Marinate for at least 2 hours.
3. Fry the onions till golden brown on medium-low heat. Remove with a slotted spoon and spread on kitchen towel.
4. In same oil, fry the gram flour till it turns light golden brown.
5. In another pan, add in marinated meat, salt and cook on low heat. Add in fried gram flour. Stir to combine.
6. Crush fried onions & add to mince. Cook on low heat.
7. Heat coal till it's red. Layer the cooking mince with foil, put the hot coal on the foil and butter on the coal to smoke the meat. Cover tightly for the smoke to infuse properly.
8. Once the smoke settles, remove coal & foil, and discard.

Haleem

Haleem, eaten with naan bread or on its own, is a meat & lentil dish, cooked on low heat for 2 hours. When prepared in bulk, haleem is cooked overnight perfectly infusing the lentils and meat together for a deliciously soothing dish. Parin introduced me to her easy to make, flavor infested version, at her place in Muscat many years ago, when she was hosting one of her lavish dinners. I usually cook haleem during the winter months, or when I'm entertaining or when it's a haleem kind of mood. I have modified Parin's recipe, by adding small of portions of barley & whole wheat. My choice of meat is mutton, but chicken or beef can also be used. 

Serves: 6-8

Ingredients:

Meat (beef, chicken, mutton): 1kg
Whole wheat: 1cup
Mixed lentils (pink lentil, gram lentil, skinless green gram): 0.5cup
Barley: 0.25cup
Onions: 2 medium; sliced
Garlic Paste: 2tsp
Ginger Paste: 2tsp
Turmeric: 1tsp
Peppercorn: 4-5
Cloves: 2-3
Black Cardamom: 2
Cinnamon Stick: 2"
Tomato: 1 large
Coriander Powder: 2Tbsp
Cayenne Pepper: 0.5tsp
Salt: to taste
Cilantro Leaves: 3-4Tbsp
Green Chilies: 6
Oil: 4Tbsp

Accompaniments:
Fried Onions: 4Tbsp
Cilantro Leaves: 3-4Tbsp
Green Chillies: 5-6; sliced
Lemon: 6; quartered

Directions:



1. Clean & soak wheat & barley overnight or 4 hours.

2. Clean & soak lentils for 2 hours.

3. Boil on medium-low heat the cleaned meat with garlic, ginger & 3 cups of water till meat is tender. Save some broth.

4. In a separate pan, boil on medium-low heat lentils with 2 cups of water, 0.5tsp turmeric & 0.25tsp ginger paste till tender.  

5. In another pan, boil on medium-low heat wheat & barley with 1Tbsp oil & 3 cups of water till tender.

6. Heat oil in a deep pan, add in peppercorns, cloves, black cardamom, cinnamon, sliced onion & fry till golden brown.

7. Blend tomato, cilantro leaves & half of the green chilies to a fine paste. To this blended mixture, add coriander powder, remaining turmeric, cayenne pepper & salt. Add this to the fried onions.

8. Keep frying onion & tomato mixture; sprinkle water to stop mixture from burning.

9. Add in the boiled meat to the onion & tomato mix and fry. If required, sprinkle water to stop from burning (also, reduce flame).

10. Mash the cooked lentils and add to meat.

11. Blend cooked wheat & barley to a fine paste and add to meat mixture.

12. Add in the saved meat broth & add in 2 cups of water. Allow to cook for a minimum of 2 hours.





Masala Chai

"My sister, Irum's concoction of masala mixture; adds an enriching flavor to tea or coffee. 
A large batch can be ground and kept in an airtight container for as long as flavors keep. Refrigerate if the environment is hot & humid." ~Nisho

Ingredients:

Cinnamon: 1 stick about 2 inches
Anise star: 1
Dry Ginger: 1/4 tsp or a small piece
Cardamom: 1 tsp
Cloves: 1/2 tsp
Peppercorn: 1/4 tsp
Nutmeg: 1/4
Saffron (optional): a few strands

Directions:

1. Use a coffee grinder to grind the above spices.   
2. Use  a few sprinkles, or about 1/8 tsp,  to a cup of black tea. 
3. Add boiled or steaming milk.
4. Sweeten with honey or preferred sweetener.   

Chocolate Cake

Cake baking was part of my Home Economics curriculum at Karachi's College of Home Economics. We were required to bake & evaluate a basic cake when using different methods: wooden spoon vs. cake mixer & different ovens (gas vs. stone vs. electric). I add in variations to the basic cake recipe to bake coffee & chocolate cakes.
For chocolate cake, Rowntree or Cadbury's Cocoa are my favourites, but other cocoas work just as well. Chocolate, Coffee & Plain cakes have been a regular snack feature for my children, entertainment, school snack, to send over to neighbours. Batter can be used to bake a cake or cupcakes. It can be enjoyed with or without frosting.

Serves: 6-8 (approx. 18 cupcakes)

 

Ingredients:

Butter: 6oz
Sugar: 6oz
Flour: 6oz
Cocoa: 3Tbsp
Eggs: 3Tbsp
Baking Powder: 2tsp leveled
Vanilla Essence: 0.5tsp (or vanilla sugar: 1tsp)

Directions:

1. Preheat oven to gas mark 6.
2. In a cake mixer, cream butter & sugar till batter turns a light color.
3. Sift cocoa, baking powder & flour in a bowl or tray.

4. Beat eggs in another bowl.

5. Add vanilla essence to the creamed butter & sugar batter.
6. Gradually add flour mixture, alternating with eggs.
7. Continue to mix till batter has a soft consistency.

8. Pour into a greased cake pan (8.5").

9. Bake for 40 minutes (poke with skewer & ensure it comes out dry before removing cake from oven).
10. Turn out on a wire rack.

11. Serve warm with ice cream.