COOKING IS PLEASURE: LAMB YAKHNI PULAO

Every person finds satisfaction, happiness in one thing or the other. As eating is pleasure for many people, for a foodie, a housewife, a loving mother and a wife cooking gives as much happiness and pleasure. It is always said that if one cooks anything with love then no doubt that the dish turns out tasty and delicious.
Yakhni pulao is one such dish which is not only easy to make but also free of  red chilli too. My mom usually makes it with mutton, even people use chicken but as we donot get mutton easily in Scotland so I tried making yakhni pulao with lamb. 
Here goes my version of this pulao which can be served at any occassion, this time I made it at iftar dinner.


It can be served as it is with raita and salad of your choice, also goes well with any curry.


I am sending it to following events:
Joy from fasting to feasting
Iftar nights      
Rice recipes

INGREDIENTS:


FOR STOCK:
LAMB MEAT                         1/2 KG
CINNAMON                         2 PIECES
GREEN CARDAMOM              3-4
BLACK PEPPERCORN            5-6
BAY LEAVES                        2
SALT                                  TO TASTE
WATER                               10 CUPS

A MUSLIN CLOTH TIED WITH FOLLOWING WHOLE SPICES:

GARLIC                                1 BUNCH, PEELED, CUT INTO PIECES
GINGER                                1 PIECE, PEELED AND CUT INTO PIECES
CORIANDER SEEDS                 1 TSP
WHITE CUMIN SEEDS              1 TSP
BLACK CUMIN SEEDS              1/2 TSP
FENNEL SEEDS/SAUNF             2 TSP


FOR YAKHNI PULAO:


RICE                                      1/2 KG
COOKED LAMB                        1/2 KG                   
FRIED ONIONS                        2
YOGURT                                 2 TBSP 
SALT                                     TO TASTE
WHOLE GREEN CHILLI             3-4
STOCK 


STEPS OF PREPARATION: 


1. WASH LAMB, FOR ODOUR REMOVAL KEEP IT SOAKED IN MILK OVERNIGHT. 


2. WASH AGAIN NEXT DAY, PUT IT IN A POT/VESSEL, ALSO ADD CINNAMON, GREEN CARDAMOM, BLACK PEPPERCORN, BAY LEAVES, SALT, WATER AND TIED MUSLIN CLOTH WITH SPICES (AS SHOWN IN PIC).

3. PRESSURE COOK OR COOK ON SLOW FLAME TILL LAMB GETS COOKED.


4. STRAIN THE STOCK AND KEEP IT ASIDE.


5. MEANWHILE FRY 2 FINELY SLICED ONIONS AND PUT ASIDE.


6. TAKE 2 TBSP OIL, PUT FRIED ONION, COOKED LAMD, YOGURT AND GREEN CHILLI. FRY FOR A FEW MINUTES.


7. THEN ADD PRE-SOAKED RICE, SALT AND ENOUGH STOCK, BRING TO A BOIL, COVER AND COOK TILL WATER IS DRIED AND PULAO IS READY.


8. SERVE HOT, SPRINKLE FRIED ONIONS BEFORE SERVING.

                                 
                                    

PERFECTION CAN NOT BE IMPROVED:BHUNA GOSHT

In all non-veg dishes, I like mutton very much. Not only I love eating it but also enjoy making it many different ways. Bhuna gosht is a typical Pakistani dish and goes well with roti or naan.

INGREDIENTS:

1/2 LB MUTTON

1 MEDIUM ONION (SLICED THINLY)

4-5 BLACK PEPPERCORNS

3-4 GREEN CARDAMOM

2 CINNAMON STICKS

4-5 CLOVES

1 TSP GINGER/GARLIC PASTE

3 TBSP MUSTARD OIL

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

2 TSP CORIANDER POWDER

2 GREEN CHILLI

HANDFUL OF CORIANDER LEAVES

STEPS OF PREPARATION

1.Heat oil in a pot, add whole spices, fry for a minute, add onion.

2.Fry till golden brown, add ginger/garlic paste and all spices.

3.Fry well, add mutton, chopped green chilli fry till it changes colour, add 1 cup water, cover and cook for 1 hour or until it is cooked and oil starts separating.

4.Garnish with coriander leaves.

MINCED MEAT STUFFED PASTRY: SAMOSAS

BEFORE FRYING

In our home four things beside dates and a drink are a must for Iftar, these are white or black chickpeas chaat, fruit chaat, any fried item and dahi baray. The fried items consumed by us during Ramadan for iftari are Pakoray (potato, eggplant, onion, chilli, egg, tomato, or spinach), samosay, rolls, choora, fried spicy potatoes etc.

I never tried to make samosa by myself, rather helped my mom in making a filling or help her in stuffing, because I always thought that I would ruin it. But, this time I dared to go for it and luckily it turned out great, thanks to my lucky stars...:(

I made the dough for samosa and stuffed it with keema filling, you can use chicken instead of beef. Here goes my very first recipe for this Ramadan. Hope all of you would like it.

INGREDIENTS

FOR STUFFING:

400 GM MINCED MEAT
2 TBSP OIL
1 1/2 MEDIUM ONION (FINELY CHOPPED)
4 CLOVES GARLIC
1.5 CM GINGER GRATED
1 TSP GARAM MASALA
1/2 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 1/2 TSP CUMIN POWDER
1 TSP RED CHILLI POWDER
1/2 TSP SALT
125 ML WARM WATER
2 GREEN CHILLIES
HANDFUL OF CORIANDER LEAVES, CHOPPED

STEPS OF PREPARATION

1.Heat oil in a pan, add onion and fry till golden brown.

2.Add garlic and ginger, fry for a minute.

3.Now add minced meat and fry till it turn brownish.

4.Then add all the spices (except garam masala), mix well, add water and green chilli, cover and cook until it is dried and cooked through.

5.Sprinkle garam masala and coriander leaves, cool it.

FOR DOUGH:

1 1/2 CUP FLOUR
1/4 TSP SALT
1 TSP CARAWAY SEEDS (AJWAIN)
1/2 TSP ONION SEEDS (KALONJI)
4 TBSP GHEE
5 TBSP WATER

STEPS OF PREPARATION:

1.Sift together flour and salt, add caraway seeds and onion seeds.

2.Now add ghee 1 tbsp at a time and mix with hands well so that when all the ghee is added, flour will not remain dried but be like crumbs form.

3.Slowly and gradually, add water, mix and knead well till it become pliable and soft.

4.Gather everything and form a ball and put in a sandwich bag for 30 minutes.

5.After 30 minutes, take out divide the dough into 12 small balls and then roll a ball with a roller in a small circular disc.

6.Cut it from center with a knife into two semi circles.

7. Take one semi circle, fold the two ends, join in the center with the help of egg wash it will form a cone-shape now.

8.Stuff with 1 tbsp of filling and join the open ends with the help of egg wash.

9.Make all the samosas this way and deep fry till golden and serve hot with a chutney or dip of your choice.

AFTER FRYING

NOTE:

This is my entry to an event Joy From Fasting To Feasting by Dearest Lubna of Yummy Food.

INSPIRATIONAL DELICACY: MUTTON COOKED WITH SPINACH AND FENUGREEK

I first tasted pancakes on my way back from NJ at detroit metro airport, a year and a half back. I instantly fell in love with these fluffy, round delights. Whenever, the commercial of pancake is aired, I start craving for it. It has been a couple of months since we had pancake so, we decided to go for a breakfast this saturday. Unfortunately, when we reached our nearest IHOP, the restaurant was full with people, it was already 10:30 and the wait time was about 45 minutes. My husband had to go somewhere at 11:00, so we settled for some homemade dal paratha (luckily I had some left over dal in my refrigerator to quickly roll out a paratha).

We wanted to give it another try on following sunday and thanks to our lucky stars, we were seated in less than 20 minutes. Plain buttermilk pancakes is my fav one, but I always wanted to try other flavours too, for a change. After going through menu several times, I ordered strawberry-banana pancake. Well, after having it what can I say, if you love pancakes than its worth trying....

Lets get back to cooking now, I made lamb with spinach and fenugreek yesterday. The recipe is taken from Madhur Jaffrey's cookbook, a reknowned Indian author. The only change I made is that I added turmeric powder and fenugreek leaves. This dish can also be made with beef.

INGREDIENTS

1/2 CUP OIL

1/4 TSP BLACK PEPPERCORNS

6-7 CLOVES

2 CINNAMON STICKS

2 BAY LEAVES

6 CARDAMOM PODS

1 MEDIUM ONION ( FINELY CHOPPED)

6-8 CLOVES GARLIC (PEELED, FINELY CHOPPED)

1 INCH GINGER (FRESHLY GRATED)

2 TSP CUMIN POWDER

2 TSP CORIANDER POWDER

1 TSP RED CHILLI POWDER

SALT TO TASTE (I USED 1 1/2 TSP)

1/2 CUP YOGURT, WELL BEATEN

1/4 TSP GARAM MASALA

HALF BUNCH SPINACH (COARSELY CHOPPED

HALF BUNCH FENUGREEK LEAVES (COARSELY CHOPPED)

STEPS OF PREPARATION

1.Heat oil in a large pot, when hot, put in pepper corns, bay leaves, cloves, cardamom pods, cinnamon sticks, Stir for a few seconds.

2.Add onion, garlic and ginger, stir and fry until onion develop brown specks.

3.Now add the meat, cumin, coriander, turmeric , red chilli powder and 1 tsp salt.Fry for a minute.

4.Add 1 Tbsp of yogurt, stir and fry for a minute. Add another Tbsp of yogurt, stir and fry for another minute. Keep doing this until all the yogurt has been incorporated and meat has a brownish look.

5.Add spinach, fenugreek leaves and remaining salt and stir to mix. Keep stirring till spinach and fenugreek wilts completely.

6.Cover and simmer on low heat for 1 hour or until the meat is done.

7.When it is done, sprinkle garamm masala and the dish is ready to be served.

KOFTAY, MY WAY....

Whenever my entry finds way in any of the wonderful blog event, I become so excited, read it once, twice, sometimes even thrice. Most of you must be thinking that I might have gone mad, but for a new blogger like me, it means too much. I know these things do not matter any more to those who are well established in the blogging world, may be I am wrong, it still is enough to enthrall many of you. I have always been like this, little things in life are enough to excite me...


Blogging has become a fun ride for me, cooking up food and then writing about is indeed an enjoyable thing, but sometimes writing about it is what takes more time. My daughter who is 11 months old keeps me busy whole day. She is walking with support these days and tries to explore every corner of our apartment with her tiny feet. Her favourite spot is the kitchen although we blocked the entrance with too many things, still she finds her way. Sometimes, I wonder what amuse them so much. Anyways I planned to publish this post yesterday but couldnt get time to complete it, so posting it today.



KOFTAY: (MEAT BALL WITH PEAS AND BELL PEPPER)



INGREDIENTS FOR MEATBALL

1/2 LB MINCED MEAT
2-3 TBSP ROASTED CHICK PEA FLOUR (BESAN)
1 MEDIUM ONION (FINELY CHOPPED)
3-4 SMALL GREEN CHILLI
2 TBSP GINGER/GARLIC PASTE
SALT TO TASTE
1 TSP RED CHILLI POWDER
1 TSP TURMERIC POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 BUNCH CORIANDER LEAVES
1/2 DILL LEAVES
1 1/2 TBSP MUSTARD OIL

INGREDIENTS FOR GRAVY

1 TSP FENUGREEK SEEDS
1/2 MEDIUM ONION (SLICED FINELY)
1 SMALL TOMATO (FINELY CHOPPED)
2 -3 TBSP TOMATO PUREE
1 TSP GINGER/GARLIC PASTE
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
2 1/2 TSP CORIANDER POWDER
1 GREEN BELL PEPPERS
1/2 CUP PEAS
HANDFUL OF DRIED FENUGREEK LEAVES
HANDFUL OF CORIANDER LEAVES (FOR GARNISHING)
1 TBSP HEAVY CREAM
1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

FOR MEATBALL:

1.Wash and drain minced meat (keema) and keep aside.

2.finely chop onion and green chilli.

3.Then dry roast chick pea flour in a pan till aromatic and light brown in colour.

4.Take minced meat or keema in a large bowl combine all the ingredients.

5.Mix well with hands and make lemon size meat balls (approx 21).

6.If you are planning to cook it afterwards then place one by one on a plate, cover with plastic wrap, place another layer and then again do the same process and freeze.

7. Once they are freezed, take out the plate and carefully place each meatball in a sandwich bag and put it back in the freezer.

FOR GRAVY:

1.Heat oil in a pan and add fenugreek seeds.

2. When they give off aroma and starts changing colour, then add onion and green chilli.

3.When the onions start turning light brown, add ginger/garlic paste and tomato and stir for a minute.

4.Now add all the spices and tomato puree and mix well (can add few tbsp water to avoid spices from burning)

5. When oil starts separating, add 1 cup water and cover till it boils.

6.Then add meatballs one by one carefully, cover and let it cook on a low flame till almost done (around 30 minutes).

7.When meat balls are almost done, add peas, green bell peppers and dried fenugreek leaves, stir carefully so that meatballs donot break.

8. let it cook till oil starts separating add cream and turn off the flame.

9. Garnish with coriander leaves and serve hot with roti/ rice.

GRILL IT UP:STEAKS

A smile gives red colour to your cheeks,
pink colour to your nose,
silver colour to your eyes,
So keep smiling and become a GOLA GANDA

Have you ever tried gola ganda (made by an assortment of colourful syrups poured over crushed ice)???? ...I am sure most of you must have ...but my question is, Have you ever tried gola ganda at 1:00 AM after a hearty dinner??? what? a gola ganda??? No, never...Well, we had it. It was our first time to watch july 4th fire works in houston with a couple of friends. We had late lunch so we decided to have dinner after fire works. Once fire works were over, and we ate dinner it was already 12:00 AM. Hubby dear started craving for some gola ganda so we headed towards other end of the city with our friends who had been there before. Aga juice is a well established juice shop in Houston (a famous chain in karachi, Pakistan) which serves fresh fruit juices, gola ganda, falooda, kulfi etc at a reasonable price.The juice shop remains open till midnight daily. It is a must go place if you are in the vicinity. Houston is truly a food paradise where one can find a variety of Indian and Pakistani restaurant serving deli~ci~ous food...


STEAKS
Now lets get back to cooking, we finally grilled steak yesterday and it came out pretty good ('T' did all the grilling, good job)...We never had steak in our entire life, yet to find a decent halal steak house in houston.So, we decided to give it a try. I looked for the perfect marinade to give the steak a spicy touch, once I got idea from various sites and some books on grilling, I went ahead and made my own marinade which is a combination of wet paste and dry seasoning. Go ahead and indulge...

INGREDIENTS FOR MARINADE

(a) CHILLI-PARSLEY PASTE:

1/2 CUP OLIVE OIL
1/4 TH CUP PARSLEY (CHOPPED)
3 THAI GREEN CHILLI
2-3 TBSP LEMON JUICE
1 TBSP FRESH MINCED GARLIC
SALT TO TASTE
1 TBSP FRESHLY GROUND BLACK PEPPER

(b) DRY SPICE RUB:

1/4 CUP CORIANDER SEEDS
2 TBSP CUMIN SEEDS
2 TBSP FENNEL SEEDS
3 WHOLE RED CHILLIES
2 TBSP SALT
1 TBSP GROUND GINGER
1 TBSP GROUND TURMERIC
1 TSP RED CHILLI POWDER
1/2 TSP CHAAT MASALA

STEPS OF PREPARATION

1.Combine the ingredients for the paste,blend well and apply generously on the steaks.

2.Dry ground all ingredients of rub and sprinkle evenly on the steaks.

3.Keep the steaks covered in the fridge for atleast 2 hours.

4.Build a fire in the grill. When coals are all ignited, the flames have died down, you are ready to grill.

5.Put the steaks on the hottest area of grill and sear them well (8 minutes per side).

6.Move the steak to the cooler part of grill and cook slowly till well done.

7. Check for doneness by making small cut in the thickest part of one steak to be sure.

8. Serve hot with the tomato relish and red onion and naan.