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.