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.

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.

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).

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.

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.

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.