Haleem

Haleem is a delectable wholesome thick soup-like dish, that is made with both wheat, lentils and meat. This dish can be made with any meat though it usually made with either beef or mutton. It is primarily eaten during Ramadan or in the winter times to keep warm. It is cooked over 7 to 8 hours

Ingredients:

1 lb of wheat grains, crushed and soaked for 2 hrs
3lbs of mutton or beef
1 cup of gram lentils, soaked and boiled
3 Onions, medium sized and thinly sliced
2 tbsp of ginger and garlic past
1 tsp, ground garam masala
2 tbsp of red chilli powder
4 tbsp of corriander powder
1 tsp of turmeric powder
Salt to taste
1.5 cups of oil


Garnish
Fresh corriander leaves, finely chopped
Green chillies, finely chopped
Fried onions, finely chopped
1 tsp of ground garam masala,
lemon, quartered
Ginger, thinly sliced


Procedure:

1. In a pot, combine, meat, oil, garlic, garam masala, red chilli powder, corriander powder, turmeric, salt and cook on medium heat.

2. In a seperate pot, boil, wheat grains with alot of water and salt until the grains become tender and mushy.

3. Mix the wheat grains with meat and continue to cook, stirring continuously until it is well incorporated.

4. Grind the lentils in a food processor made into a thick paste by adding water.

5. Pour the lentil paste in the meat and wheat mixture and continue to stir until it is well mixed. cook on low heat for atleast another 30 -40 mins until meat is tender

6. Fry the sliced onions and sprinkle on top of Haleem when it is done and ready to serve. Garnish with Corriander and garam masala. Serve with the garnishes and hot!

Cabbage Pakoras

Ever since it's been raining, I've been craving cabbage pakoras, but have been too lazy to make it. So I decided to share the recipe so someone can make it for me and send it my way...muahaha

Ingredients

2 cups of cabbage, shredded
1-2 green chillies, chopped fine
1 tbsp sesame seeds (optional)
½ tsp turmeric
½ tsp cayenne (red chilli) powder
~1 ½ cups of besan (gram flour)
a pinch of baking soda
salt
vegetable oil for frying

Directions

1.Using a little water to make a thick batter with the besan, salt and the spices. Mix well to remove lumps.

2. Add the sesame seeds, the green chillies and the shredded cabbage.

3. Heat oil in a wok. The oil should be very hot for frying pakoras. Test with a drop of batter; it should sizzle.

4. Add the pinch of baking soda and a teaspoon of hot oil from the wok to the batter and mix well.

5. Drop spoonfuls of batter into the hot oil and fry till golden all around.

Serve hot with ketchup or with coriander-mint chutney

Photo Credit: Flickr.com - Mysoorean

The New Ingredients In My Kitchen

Hi fellow food lovers....

I know it's been a long while since one of us has posted so I thought I would take the time to post one...So recently after having traveled to certain parts of Asia, I've been cooking a lot with Lemongrass and Merguez Spice mix; Two ingredients from different parts of Asia.

Lemongrass, also called Cochin Grass or Malabar Grass, native in India but is predominantly used in Burmese and Thai dishes. It has a citrus flavor which can be dried and powdered, or used fresh. The trick to using this ingredient is that you should use the bulb at the bottom of the lemongrass then peel and bruise it with a large kitchen knife. You can steep it to make a sauce or use in a stir-fry or make a lemon grass tea. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood.

Originally Merguez know as a sausage that originated in the North African region. It is usually made with lamb or beef. Its specific spices flavor the meat as tarty, spicy and red in color. It is popular in France, Morocco, Israel, Belgium, The Netherlands and the German state of Saarland. Down below is the list and measurements of ingredients that make up this spice blend. It is a great spice mix for when making lamb roasts, tagines, kabobs and sausages.

Merguez Spice Blend

1 part Cumin

1/4 part turmeric

1/8 part caraway

1/6 coriander

1/16 fennel

1/8 dried thyme (zaatar)

¼ sumac

1/4 sweet paprika

1/8 ancho chile powder

1/4 cayenne

1/32 black pepper

1/32 white pepper

1/32 pink pepper

Soon I will post recipes using these ingredients.

Kulfi

Ingredients:
Serves 20- 25

Sweetened Condensed Milk - 14 oz
Evaporated Milk - 12 oz
Heavy Whipping Cream - 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) - 1 big pinch
Sugar - 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground

Directions:

1. With a mortar and pestal, grind together Sugar and Saffron.

2. In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.

3. Using an electric hand blender (or by hand), gently mix all ingredients together.

4. Add in Saffron and Sugar mixture and Nuts. Mix well.

5. Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.

6. Freeze Kulfi for at least 4 - 6 hours, preferably overnight.


Tidbits: Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays. Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over. You may use this recipe as a base and add any fruit pulp of your choice to give it a different flavor.

Masaledar Chai

Ingredients:

4 tsp loose tea, usually black
1 piece of dry ginger
3 cardamom pods, crushed
3 whole cloves
1 piece of cinnamon stick
Milk and sugar to taste

Directions:

1. In a mortar, crush the cloves, cardamom pods and cinnamon.

2. Transfer the crushed spices to a small saucepan, add the water, ginger and bring to a boil.

3. Remove the pan from the heat, cover and let steep for 5 minutes.

4. Add the milk and sugar to the pan and bring to a boil. Remove from the heat and add the tea.

5. Cover and let steep for 3 minutes. Stir the chai, strain it into a warmed teapot or directly into teacups.


Photo Credit and courtesy of www.cookingandme.com

Lamb Chaap

Ingredients:

Boneless Lamb meat
Kabab spice
Minced onion
Black pepper
Grated green chili
Grated green papaya
Minced ginger/garlic
Mustard Oil
Gram Flour (Besan)
Salt
Cooking Oil

Preparation:

1. Mix all the ingredients (except gram flour and oil) with the meat and marinate for a minimum of an hour or so.

2. Then add gram flour on both side of the chaap and fry till meat is tender.

Fish Kaliya

Ingredients:

2 large Rui Fish
3 teaspoons turmeric powder
3 teaspoons
salt
2 teaspoon panch phoran
1 teaspoon cumin powder
2 teaspoons coriander powder
3/4 teaspoon chili powder
1 Tablespoon plain plain yogurt
1/2 teaspoon garam masala
oil for deep frying
3 medium sized potatoes
1 large onion, finely chopped
2" ginger root , peeled and grated
2-3 cloves of garlic, finely sliced
2 dried red chili

Directions:
1. Cut each fish into 4 quarters as evenly as possible. Wash and drain the fish and place in a bowl; rub the pieces with 2 teaspoons turmeric powder and one teaspoon of salt and let sit about 15-20 minutes.

2. Heat the oil for deep frying in a small deep vessel . Deep fry the fish a few pieces at a time - 5 mins. each side and then set them aside.

3. Peel the potatoes and cut each one into 4 long wedges. Wash the potatoes drain and set aside.

4. Heat 6-8 tablespoons of the oil add red chili peppers into it and add the panchphoran. When the panchporan begins to sputter, reduce the heat to "low" and add the ginger and garlic and stir fry for 30 sec to a minute.

5. Next add the onions and stir fry them on "medium" heat until they are soft and golden brown.

6. Now reduce the heat to the lowest setting and add the remaining turmeric powder, chili powder, coriander powder and cumin powder stir fry for 2-3 mins.

7. Raise the heat to "medium-high" and now add the potatoes. Stir fry for 5-6 minutes making sure they are evenly covered in all the spices.

8. Add the yogurt and stir fry for another minute or two and then add water and bring it to boil. Cover the pan, reduce the heat to "low" and let it cook for 15 mins.

9. Now add the fish and stir once. Cover and cook some more until the vegetables are done.

10. Sprinkle the garam masala and take off from the heat. Serve hot with rice.

FeatherBack Fish Balls. (Chitol Machher Kofta)

Ingredients:
Fresh Chitol fish paste - 2 cups
Finely chopped onions - ½ cup
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Ground turmeric - ½ teaspoon
Black pepper - ½ teaspoon
Garam masala (cinnamon, cardamom and cloves) - ½ teaspoon
Finely chopped green chili - 1 teaspoon
Chopped corainder - 2 teaspoons
Salt - 1 teaspoon (or as needed)
Oil - ½ cup

Preparation:

1. Mix the fish paste with ½ teaspoons each of ginger, garlic, chili powder, cumin powder and salt.
2. Now mix the paste with the garam masala and black pepper, and make small balls out of it.
3. Heat oil in a pan and deep fry the fish balls until they are reddish.
Keep aside.
4. Now brown the onions in the same pan, and add the rest of the ginger, garlic, chili powder, cumin, turmeric, salt and some water. Mix well for 2 minutes.
5. Add the fried fish balls to the pan and mix with the sauce slowly.
6. Add in about ½ cup of water and coriander, cover and keep over low heat.
7. After 3 to 4 minutes, when the gravy thickens, turn off the heat and serve hot.

Tidbit: The fish balls can also be served separately once they are fried and cooked.

Chicken-Shrimp Tehari

Ingredients:

Baby chicken - 1
Shrimps - 1 cup
Polao rice - 3 cups
Peas - ½ cup
Chopped potatoes - ½ cup
Chopped cauliflower - ½ cup
Baby carrots - ½ cup
Ginger paste - 1 tablespoon
Garlic paste - 1 teaspoon
Ground turmeric - 1 teaspoon
Chili powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cinnamon - 2 to 3
Cardamom - 5 to 6
Green chili - 4 to 5
Salt - 1 tablespoon
Oil - 1 cup

Preparation:

1. Cut the chicken into small pieces. Wash properly with water and rinse.

2. Marinate the chicken for 10 to 15 minutes with ginger, garlic, turmeric, chili powder, cumin, coriander and ½ tablespoon of salt.

3. Wash the shrimps and chop them into small pieces.

4. Mix them with a dash of salt and fry them slightly in a pan. Keep aside.

5. Chop the vegetables (potatoes, carrot, cauliflower) into smaller pieces.

6. Also fry them slightly until they are brown. Keep aside.

7. Heat 1 tablespoon of oil in a pan and brown the onions.

8. Add in the cardamom, cinnamon and the marinated chicken, and mix thoroughly with 2 to 3 tablespoons of water for 3 to 4 minutes.

9. Once mixed well, add another ½ cup of water and cover over low heat.

10. When the gravy thickens and the water has somewhat dried up, turn off the heat.

11. Wash and rinse the rice thoroughly.

12. Heat the rest of the oil in a separate non-stick pan, and fry the rice.

13. After 2 to 3 minutes, add salt, peas and mix with 6 to 7 cups of water.

14. Once the rice starts boiling, add the fried vegetable and green chili.

15. Cover and keep over medium heat.

16. Cook for 7 to 8 minutes, and mix in the chicken and gravy.

17. Stir for a few minutes, and then add the fried shrimps and mix again.

Once the chicken and rice is cooked, turn off the heat and serve hot.

Doi Begun

Ingredients:

3-4 Japanese eggplants
1 teaspoon turmeric powder
2 onions, sliced finely
3 teaspoons cumin seeds
8 oz plain yogurt
a little water
1.5 teaspoons salt
pinch of chilli powder
pinch of garam mashla
pinch of ground corriander
Oil for frying


Preparation:

1. Cut the eggplants into 1/2 inch thick slices. Rub the turmeric powder and 1 teaspoon of salt on the slices of eggplant, allow to sit for about 10 minutes.

2. Heat oil in a skillet of frypan and fry the egplant slices until brown on both sides and cooked (just as you would for begun bhaja). Set aside.

3. Now fry the sliced onion on medium-low heat until golden brown (8-10 mins). Set these aside too.

4. Roast the cumin seeds, allow them to cool and them crush them or grind them into a powder.

5. Add the rest of the salt and the cumin to the yogurt and beat it, adding a little water (about 4 Tablespoons) to it to make it considerably thinner. When it is uniformly mixed set aside.

6. Now take a serving dish and arrange the fried eggplant and onions in alternating layer (it is nice if you start with a layer of eggplants and finish with a layer of onions on top).

7. Pour the diluted yogurt mix on top of the dish evenly.

8. Garnish with chilli powder, corriander powder and garam mashla.

Serve chilled.
Serves: 4 people
Serving ideas: This dish goes exceptionally well with any Biriyani.

Gajar Ka Halwa

Ingredients:

2 lbs juicy orange carrots
6 1/3 cups of whole milk
14 -17 oz of sugar, depends on desired sweetness
3 - 4 cardamom, whole
saffron few flakes
few drops orange color (optional)
1 tbsp Ghee

Preparation:

1. Peel and grate carrots

2. Put milk and carrots in a heavy saucepan.

3. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.

4. Add sugar and cook further till thickens.

5. Add ghee, elaichi, saffron and colour.

6. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

7. Serve hot, garnished with chopped almonds or pistachios.

Bhuna Khichuri

Ingredients:

1 Bayleaf

2 -3 Cardamoms
1 cup of Daal (1/2 Moong Daal, 1/2 Masoor Daal) thoroughly washed

2 cups Basmati Rice, thoroughly washed

3 cloves of Garlic
3 slices of Ginger
1/2 tsp of Turmeric

Canola Oil

1 Cinnamon Stick
Salt, to taste

Preparation:

1. On medium high heat, fry ginger, garlic, cinnamon stick, bay leaf and cardamom

2. Then add the rice, daal and fry them in the heat

3. Boil 5 cups of water and add the water into the pot when rice and daal are fried.

4. Add salt and turmeric powder.

5. Once the water starts boiling, cover the pot for about 20 mins on medium low heat.

6. Add fried onions (Beresta) once done and remove the pot from the heat.

Tok Begun

Ingredients

1 eggplant, cubed or 4-5 small eggplants cut into slits for a prettier presentation
1 onion, chopped
3 Roma tomatoes, chopped
1 tbsp garlic paste
1 tsp ginger paste
1 tsp tamarind paste
1 tsp cooking oil, of your choice
a pinch of sugar
juice of half a lime
.25 tsp of Panch phoran spice (Bengali five spice - consists equal parts of fenugreek(methi), nigella seed (kalonji), mustard seed or (rai or shorshe), fennel seed (saunf or mouri), cumin seed (jira))

Directions

1. Heat oil on medium/high heat.

2. Add onions, cook until soft.

3. Add tomatoes, ginger, garlic. Cook for 5 mins until soft.

4. Add eggplant, sugar and tamarind. Stir.

5. Cover and cook on low heat for 20 minutes, stirring occasionally.

6. Add the lime juice and paach phoran. cook for 2-3 mins

Serve Hot with Rice

Baked Chicken Roast

Ingredients:

Whole Cleaned Chicken

Butter

Red Chili Powder

Salt

Preparation:

1. Pat dry the chicken with paper towel.

2. Spread butter all over the chicken and add red chili powder and salt

3. Put it in the oven for about 30-40mins in medium heat

4. Every 5 minutes, turn the chicken over so it will be well cooked

5. Take out from the over and serve while its hot.

Zee's Rezaala

Rezaala is a scrumptious curry dish that originated from the Moghul Period. It is a popular dish amongst the South Asian Countries, particularly in Bangladesh and the Northern part of India.

Ingredients:

(Please note that these are guesstimated measurements)

4lbs Goat Meat
1 tbsp Conola Oil
1-2 tbsp Yogurt
1 tsp Garam masala powder
3 or 4 Cardamom, whole
1 Cinnamon stick
3 or 4 Cloves, whole
6 or 7 black pepper
2 tsp ground pepper
4 onions, chopped
1. 25 tsp ginger paste
1.25 tsp garlic paste
Salt, to taste
1 tsp red chili powder, to taste

Preparation:

1. In a pot, mix all the ingredients
2. Cook under medim heat until the meat is tender. on occasion when mixture becomes dry add water to maintain gravy.

Total cook time: about 1hr and 30 mins