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.


               

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.

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.

Potato Kebabs

This little round potato cake was a favourite meal time snack at my parent's home, for meatless days. It eventually evolved to be a staple on non-meatless days too. My mother's kitchen chef, Fareed, often relied on this to feed many hungry mouths: siblings, guests, family members. Easy to put together and enjoyed by all. Best served with sauces, chutneys, green chilie pickle or on its own.

 

Makes: 10-12 kebabs from medium sized potatoes

Ingredients:

Potatoes: 8-10; medium size; boiled, peeled & mashed
Onions: 1; medium; finely chopped
Green Chilies: 2; finely chopped
Cilantro: 2Tbsp; finely chopped
Spring Onions: 2-3; finely chopped with leaves
Salt: to taste
Oil: to shallow fry
Egg: 1
Breadcrumbs: 1 cup
Cumin Seeds: 2tsp; crushed (optional)
Paprika powder: 0.5tsp (optional)
Chilly Flakes: 0.5tsp (optional)

 

Directions:

1. In a bowl, add mashed potatoes, onions, green chillies, cilantro, spring onions, salt, cumin seeds, paprika powder and chilly flakes. Mix well.

2. In another bowl, whisk one egg.
3. Lay out breadcrumbs in a platter.
4. Make patties with potato mixture.

5. Dip each patty in whisked egg & coat with breadcrumbs.

6. Heat oil and shallow fry patties till golden brown on each side.

Fried Green Chillies Pickle

An East African relish, shared with me by my dear friend, Parin, when I was living in Muscat. Parin had served this spicy, tongue enticing delight with rice and meat - lentil curry (daal gosht). I usually serve this as a side relish with lunch and dinner meals, especially for those seeking an extra spicy kick. This pickle can be stored & refrigerated for 7-10 days.

 

 

Ingredients:

Green Chilies: 1.5cups; finely chopped
Garlic: 6-7cloves; crushed
Coriander Seeds: 3Tbsp; coarsely ground
Mustard Seeds: 2tsp; coarsely ground
Mustard Seeds: 0.5tsp; whole
Oil: 0.5cup (or more as required)
Curry Leaves: 6-7
Turmeric: 1tsp
Salt: to taste
Lemon Juice: 2Tbsp

Directions:

1. Heat oil in a saucepan at low-medium setting.
2. Add in whole mustard seeds & curry leaves.
3. When curry leaves start to sizzle, add in green chilies, crushed garlic, turmeric & salt. Stir to combine & fry for a few minutes.
4. Add in coriander seeds & coarsely ground mustard seeds. Stir fry for a minute or so.
5. Remove from heat & add lemon juice. Allow to cool.
6. Enjoy with meals.

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. 

 

 

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

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.

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.

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.                            

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