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.

                                 
                                    

MISSION MADE POSSIBLE: COOKING VEGETARIAN FOR GUESTS!!!

In a place, where both of us are living far far away from our loved ones, it is almost necessary to have some good friends to spend time with. As I am a stay-at-home mom so I got less opportunity to interact and meet with people, let alone being friendly. But, my husband has a very good social circle, some old friends from School, office colleagues etc and we love having them and their families at our place. We like having guests, they are blessings and have you ever heard this famous verse in urdu,

Shukr kar razzaq ka, buddil na ho mehmaan sey,
khata hay woh rizq apna , terey dastarkhwan sey!!!

Last month we invited one of his office colleague with his family, who were visiting from San Antonio over for a dinner. I usually make a rice dish, 2 meat dishes and a vegetable dish with some salad, chutney and raita, but our friends are vegetarian so I had to think of all vegetarian dishes, I started googling and blog hopping and finally decided the menu which was quite simple....

NOTE:

The credit of photography goes to my husband who took bird's eyeview kindaa shot..he forgot to take snaps of each dish separately but no problem picassa hai naaa!! I cropped out photos and here they are, ENJOY!!!

MENU

Main course

Zeera rice
Malai kofta

Side Dish

Channa Daal

Corn-potato Sabzi

Accompaniments

Raita

Salad

Green chutney

Dessert

ice-cream

and Tea

I am sending this spread to Rak's kitchen for her lovely event.

ZEERA RICE

INGREDIENTS

2 TSP CUMIN SEEDS

1/2 CUP ONION (FINELY CHOPPED)

2 CINNAMON STICKS

5-6 CLOVES

7-8 BLACK PEPPERCORNS

2 BAY LEAVES

4 CARDAMOM

2 CUPS RICE

SALT TO TASTE

STEPS OF PREPARATION

1.Heat oil in a pot, add all the whole spices, once they start to splutter, add onions and fry till golden brown.

2.Now add rice and salt, mix well and then add almost double the volume water and cook covered till all the water dries up.

3.Fluff the rice with a fork, place the pot on a griddle or tawa at low heat for 10 minutes.

4.Serve hot.

MALAI KOFTA

Inspired by Sia's malai kofta

INGREDIENTS

FOR KOFTAS:

1 CUPS PANEER (GRATED)

1/2 CUP GREEN BEANS

1 LARGE CARROT

2 POTATOES (BOILED AND MASHED)

1 MEDIUM ONION (FINELY CHOPPED)

2 GREEN CHILLI (MINCED)

1 TBSP CORIANDER LEAVES

3 GREEN CHILLI (MINCED)

4-5 TBSP CORN FLOUR

11/2 TSP GARAM MASALA

6-8 ALMONDS (CHOPPED)

SALT TO TASTE

1 TSP RED CHILLI POWDER

Oil (TO DEEP FRY)

FOR GRAVY

2 ONIONS

1 INCH GINGER

3-4 GARLIC CLOVES

1 CINNAMON STICK

1 TSP CUMIN SEEDS

A PINCH OF ASAFOETIDA(HEENG)

3 CLOVES

3 GREEN CARDAMOMS

4-5 LARGE TOMATOES, PUREED

1 TBSP ALMOND

¼-1/2 CUP FREASH CREAM

1-2 TSP GARAM MASALA

1/2 TSP SUGAR

SALT TO TASTE

½ TSP TURMERIC

½-1 TSP RED CHILLI POWDER

1 TBSP DRIED FENUGREEK LEAVES (KASURI METHI)

STEPS OF PREPARATION

FOR KOFTA

1.Mix grated paneer and mashed potatoes, onions, coriander leaves and chillies. The mixture should be free of limps.

2.Boil green beans and carrot and corn in water. Grate carrot and mash finely chop green beans.

3.Add it to potato-paneer mixture along with corn.

4.Now add salt, garam masala, red chilli powder, cashews and corn flour to the vegetable-paneer mixture and mix well with hands. The consistency of whole mixture should be similar to that of chapati dough and you should be able to make lemon sized balls without breaking them.

5.Heat oil for deep frying and on medium-low heat, deep fry them in batches of 3-4 balls at time. If the koftas start to break, add 1-2 tbsp of corn flour to the mixture, mix them well and make small lemon sized balls.

6.Fry them till they turn golden brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.

FOR GRAVY

1.Heat oil in a pan, add cumin seeds and heeng.

2.Make a paste of (onion,peeled and quartered, ginger, peeled, cloves, garlic, cinnamon stick, clovesand green cardamoms and cashews) and add it to the pan when cumin seeds start to splutter.

3.Stir it continuously for 10 minutes till the paste turns golden brown and the raw smell of onion disappears. The paste should be cooked through otherwise the end result would be bitter.

4.Add kasuri methi, salt and sugar, saute for a minute or two.

5.Now add tomato puree and stir well. Cover and cook for about 10 minutes.

6.Then add garam masala, turmeric powder, red chilli powder and salt to taste and mix well. Bring this whole gravy to boil, about 5 minutes.

7.Mix in fresh cream and ½-1 cup of water (adjust the thickness of gravy and seasoning accordingly and let it cook for few more minutes.

8.Add coriander leaves and just before serving add koftas, and serve.

CHANNA DAL

INGREDIENTS

1 CUP CHANNA DAL

SALT TO TASTE

1 TSP RED CHILLI POWDER

1 TSP TURMERIC POWDER

5-6 BLACK PEPPERCORNS

1 BAY LEAF

3-4 CLOVES

2 CINNAMON STICKS

FOR TEMPERING

1 SMALL ONION (CHOPPED)

2 GREEN CHILLI

1/2 TSP CUMIN SEEDS

1 TSP GINGER/GARLIC PASTE

1 ROMA TOMATO (CHOPPED)

CORIANDER LEAVES

STEPS OF PREPARATION

1.Boil channa dal with all the spices and water. (I pressure-cooked till 3 whistles)

2.Now in a pan, add cumin seeds, splutter add onion and fry till golden brown.

3.Add whole green chilli, tomato, ginger/garlic paste, fry till oil separates. (if u want to add water, add it now to avoid burning.

4.Pour this tempering over dal, add coriander leaves, mix everything and cook till the tempering and dal looks well blended. (10 minutes atleast)

CORN-POTATO SABZI

INGREDIENTS

2 POTATOES (BOILED AND CUT IN TO SMALL CHUNKS)

1 CUP SWEET CORN KERNELS (MICROWAVED)

SALT TO TASTE

1/2 BUNCH MINT LEAVE1 TOMATO (CHOPPED)

1/2 TSP MUSTARD SEEDS

HANDFUL OF CHOPPED CORIANDER LEAVES

1 TSP RED CHILLI POWDER

1 TSP GARAM MASALA

STEPS OF PREPARATION

1.Heat oil in a pan, add mustard seeds, allow to crackle.

2.Add corn, potatoes, saute, add tomato and all spices, mint leaves and mix it well, till all spices coat it properly.

3.Garnish with coriander leaves and serve hot.

RAITA

INGREDIENTS

1 1/2 CUPS YOGURT

SALT TO TASTE

1 TSP CUMIN SEEDS

5-6 BLACK PEPPERCORNS

STEPS OF PREPARATION

1.Dry roast cumin seeds and black peppercorn on a tawa or pan.

2.Let it cool, grind it coarsely.(I grounded it with the help of mortar and pestle)

3.Whisk yogurt, add salt, grounded cumin and black peppercorn, mix well, add water (according to the required thickness) and serve chilled.

GREEN CHUTNEY

I blogged about it here.

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.

DINNER CONQUERED: ACHARI MURGH (PICKLISH CHICKEN)

When I was looking at my archives today, I realized that I havent posted a non-veg dish this month and the month is coming to a close end...... so, I quickly glanced through my drafts and decided to post this tangy, spicy, hot chicken dish which I made few days ago.

I grew up having achar gosht which my mom used to make with mutton in masala out of shan achar gosht mix, and it tastes so damn good. After coming to US, I made achari chicken in the same way. But, as a foodie, I always wanted to get rid of packet-aided-curries and was looking for the recipe of achari chicken for a long time. I did come across few achari chicken recipes, but did not get the desired results, the outcome was not even close to the one achieved by using the shan one. But, I did not lose hope until one day I found the recipe in one of the forums...:)

The recipe calls for pickle (achar) masala which can be taken out from any Indian or Pakistani pickle and to add an Xtra zing add lemon juice to it and there you go....This dish is for those who love spice, the tomatoes-yogurt based gravy with hot jalapeno filled with pickle masalas what makes this dish everyone's favourite. An advantage is that next time you are enjoying this dish knowing what you are eating, free of additives,preservatives and food colours..

I do not know the name of the person who posted the recipe, but wanted to thank he/she for providing me with a great substitute for the readymade masala mix....Awesome recipe!!!!

INGREDIENTS

1 LB CHICKEN

2 MEDIUM ONION (FINELY SLICED)

3 TBSP PICKLE MASALA (I USED CHILLI PICKLE MASALA)

1 1/2 TSP CUMIN POWDER

1 TBSP RED CHILLI POWDER

SALT TO TASTE

2 TOMATOES

1 CUP YOGURT

2 TSP GINGER/GARLIC PASTE

GARAM MASALA POWDER

6 JALAPENO PEPPERS

1 TBSP LEMON JUICE

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

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

2.Add ginger/garlic paste, finely chopped tomaoes, chicken and salt and fry till all water dries up.

3.Add red chilli powder, cumin powder in yogurt, give it a whisk to break the lumps and put it in the chicken and cook on medium- low heat.

4.Meanwhile slit jalapeno peppers, remove seeds and fill it with achaar masala (mixed with lemon juice).

4.When chicken is almost done, add filled peppers, remaining star of the show that is, achaar masala, fry it till oil separates.

5.Before serving sprinkle garam masala powder and serve hot with tandoori roti and ENJOY!!!!

SOME CHOCAMBLING AND A CROWD PLEASING TREAT...CHOCOLATE CUPCAKES!!!

Do you know what is the world's most favourite food. No, let me tell you, the world's most favourite luxury food is chocolate..hmmmm.....Can you tell me how much chocolate have you consumed till date???........well, I can't tell.I am a big chocolate fan, rather a choco-holic is the best word to describe my love for chocolates☺

I sometimes wonder how fortunate we are to live in a world having chocolates easily available in various forms all around us. Be it a super market, a shopping mall, or a pharmacy, every store has allotted a section specially for chocolates and chocolate lovers like me leave no opportunity to go without having it...:):):):)

On my recent visit to the library, this book CHOCOLATE, written by Nick Malgieri readily caught my attention. Oh boy, so many mind blowing choco-pes at one place and I was all willing to have it. When my husband asked me to make a cake for an upcoming birthday of one of his office colleagues, I knew what I am gonna make. One look at the recipe and I wanted to give it a try. I have never made a cupcake before and this was the perfect occassion to make this crowd pleaser.

The recipe is adopted from the book I have mentioned above, but I have made quite a few changes.

INGREDIENTS

1 CUP ALL PURPOSE FLOUR (actual recipe calls for 1 1/2 cups)
1 1/2 TSP BAKING POWDER
1/4 TSP SALT
8 TBSP, 1/2 CUP OR 1 STICK UNSALTED BUTTER, SOFTENED (actual recipe calls for 6 Tbsp)
1 CUP SUGAR
3/4 CUP COCO POWDER (actual recipe calls for 2 squares unsweetened chocolate,melted and cooled)
3 SMALL EGGS (actual recipe asked for 2 large eggs)
1/2 CUP MILK
1 TSP VANILLA EXTRACT

CAN YOU RESIST THE TEMPTATION....

STEPS OF PREPARATION

1.Preheat oven at 350 Degrees and line one 12 cavity muffin tin with paper cups.

2.Sift together flour, coco powder, salt and baking powder.

3.In a bowl beat together sugar and butter with an electric beater at a medium speed for 5 minutes till soft and fluffy.

4.Add and beat eggs one by one and beat for 2 minutes till smooth and creamy.

5.Now add vanilla extract, then add flour mixture and milk alternatively and beat till well blended.

6.Immediately fill the lined paper cups 3/4 th and keep the tray on the medium rack of oven.

7.Bake for 20-25 minutes or until it has risen well enough and feel firm (check by inserting knife or tooth pick on the center of one cup cake, if it comes out clean then the cup cake is ready).

8.Serve as it is or frost as you like (I frosted with melted milk chocolate and dark chocolate shavings).

BROWN AND WHITE , CHOCOLATE CUPCAKES!!!

I am sending this pic to jugalbandi for their monthly event click.

DINNER AT ITS BEST: BAKED WHOLE CHICKEN

Only 9 days are left for the big day. Birthday baby is all set to have a blast. After doing much research on the design and flavours, we have finally placed an order for the birthday cake.

"A" is having fun these days as she has started to walk. Its getting more and more difficult to keep her away from kitchen. She somehow manages to get past all the obstructions we have placed at the entrance and if not then starts to cry, either forcing me to leave the kitchen or letting her enter. At that time her high chair is the only thing that come to my rescue, man whoever made the high chair was a genious....:DShe is getting familiar with things now...Potato is one such thing, In urdu "aalu' is the word for potato, she calls it aaa...wu. It sounds so sweet, sometimes we ask her to say aalu over and over again. Bub bub is for sponge bob, mum mum is for water etc. I guess each and every phase of child development carries its own charm. To watch them grow is itself a treat. Isn't it???

BAKED WHOLE CHICKEN

Chicken is so versatile, one can make so many dishes out of it. Dry or in curry form, soup or salad, grilled, baked or fried, as a wrap, in a sandwich or layered with rice, topped on a pizza but one thing is for sure, it is equally liked by kids and grownups. My husband says, "It is not easy to ruin any dish made of chicken." So for chicken lovers or chicken khooor like us, Mr.chicken is featured atleast twice a week in any of the above mentioned form in our home. Sometimes I wonder what would be the world without chicken???....

........Hop on to the recipe


INGREDIENTS

1 WHOLE CHICKEN
1/2 CUP YOGURT
SALT TO TASTE
2 TSP GINGER/GARLIC PASTE
1 TSP TURMERIC POWDER
2 TSP RED CHILLI POWDER
2 TSP CORIANDER POWDER
1 TSP GARAM MASALA POWDER
1/2 TSP CHAAT MASALA POWDER
1/2 TSP TANDOORI MASALA POWDER
1/2 TSP BLACK PEPPER (FRESHLY GRINDED)
3 TBSP LEMON JUICE
A PINCH YELLOW FOOD COLOUR (OPTIONAL)
OIL
STEPS OF PREPARATION

1.Wash and drain the chicken, make slits on it with a knife, apply lemon juice and salt generously and keep aside.

2.In a bowl take yogurt, add all the ingredients to it and give it a good whisk.

3.Now apply the marinade all over the chicken, give it a marination time of 3-4 hours minimum, overnight is ideal so that all the spices seeped into the chicken.

4.Preheat oven, grease a baking tray, place chicken breast side down and drizzle oil over it.

5.Bake the chicken in a preheated oven at 400F for 30 minutes each side.

6.Serve hot, salad, naan and biryani complement the dish pretty well.

HOT AND SPICY GRILLED CHICKEN DRUMSTICKS

WOW!!! WOW!!! AWESOME!!! When I saw these grilled beauties, I couldnt stop myself saying these words over and over again. I usually bake chicken drumsticks in oven but this was the first time we grilled it. This is one of the easy-breezy chicken dish that can be prepared almost effortlessly. There is a marination time, though, from 3hrs to overnight. It can be a good conversation starter and can even be served as a side dish.

It is a great favourite in my home. I normally add red chilli powder to the marinade but this time around I wanted to make it as hot as I can. So, I generously incorporated chopped green chilli and red chilli flakes along with red chilli powder to give it a kick....

I bet you would love it, the spice is just perfect and satisfied my spicy tooth.....:):):) I will definitely gonna make this again pretty soon, you never know, maybe comin weekend..lol


INGREDIENTS

6 CHICKEN DRUMSTICKS
1/2 CUP YOGURT
3 TBSP LEMON JUICE
SALT TO TASTE
1 TSP BLACK PEPPER (FRESHLY GROUNDED)
1 TSP RED CHILLI POWDER
1 TSP CUMIN POWDER
1 TSP CORIANDER POWDER
1 TURMERIC POWDER
1 TSP GARAM MASALA
1/2 TSP CHAAT MASALA
2 GREEN CHILLI (FINELY CHOPPED)
1 TSP RED CHILLI FLAKES
1 TSP GINGER/GARLIC PASTE
A PINCH OF YELLOW FOOD COLOUR
1 TSP TANDOORI POWDER

STEPS OF PREPARATION


1.In a bowl whip up yogurt and add all the spices one by one.

2.Take chicken in a large bowl, pour the yogurt marinade, mix well with hands and keep in the refrigerator to marinate for atleast 3 hours, overnight is good.

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

4.Put the drumsticks on the hottest part of grill.

5.Sprinkle some oil on the chicken and cover the grill.

6.Change side once it is cooked on the other side, took almost 15 min.

7.Drizzle some more oil and cook till well done.

8.Check for doneness and serve hot with lemon wedges and salad.

SIMPLY EXOTIC: FISH CURRY

MACCHLI JAL KI RANI HAY

JEEVAN US KA PAANI HAY

HAATH LAGAO DAR JATI HAY

BAHAR NIKALO MAR JATI HAY

PAKA KAY KHALO TASTY HAY

This is the one of the famous rhymes from my childhood days, though last line is the creative addition of my MIL and I totally agree with her. There is even one more rhyme related to fish which my younger brother used to sing when he was in school. It goes like this,

MACCHLI KA BACCHA,

ANDAY SEY NIKLA,

ABBU NEY PAKDA,

AMMI NEY PAKAYA,

HUM SAB NEY MILKAR KHAYA,

BADA MAZA AYA,

BADA MAZA AYA

I never happen to cook fish at my parent's house but used to enjoy it whenever my mom made it. When she visited me last year from Pakistan, I made it a point to learn this yummy, scrummy dish from her. Now, I can proudly say, that I can cook some exotic fish curry in no time. This dish can be made using any fish, but if you can get some desi fish like rohu or hilsa then the outcome would be even more yum-yum. Dried fenugreek leaves impart a unique flavour to this dish (yes, this is unusual, brain child of my mom). Now,what are you waiting for, recipe is right after the pics, try it out and do not forget to tell me how it turned out...:D

INGREDIENTS

1 LB ROHU FISH

1 ONION

1 TOMATO

1 TSP FENUGREEK SEEDS

2 TSP GINGER/GARLIC PASTE

SALT TO TASTE

1 TSP TURMERIC POWDER

1 TSP RED CHILLI POWDER

2 TSP CORIANDER POWDER

HANDFUL QASURI METHI (DRIED FENUGREEK LEAVES)

HANDFUL DILL LEAVES AND CORIANDER LEAVES(FOR GARNISH)

1/2 CUP MUSTARD OIL

STEPS OF PREPARATION

1.Clean the fish remove any scales, wash, rub some turmeric powder, salt and 1 tsp lemon juice and leave for 30 minutes minimum. This is the best way to get rid of bad odour.

2.Heat oil in a pot, add fenugreek seeds, fry till it starts changing colour.

3.Add half sliced onion and when it starts turning golden brown, add half tomato finely chopped.

4.Fry for a couple of minutes then add tomato-onion paste and all spices.

5.When oil starts separating add 1 cup water.

6.Let it boil, then add fish pieces one by one, cook covered on medium low flame.

7.After 15 minutes, turn carefully each piece and add qasuri methi at this point.

8.When oil separates, switch off flame and garnish with dill leaves, coriander leaves and whole green chilli.

9.I usually serve hot with matar pulao or zeera rice.

I am sending this to appyayan for her event spotlight:fish.

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.

LIFE IS COLOURFUL...MATAR PULAO IS COLOURFUL

Life is God's beautiful gift and we just get one chance to live it....treasure it, enjoy it...adopt some hobby, be it is cooking or baking, painting or writing, it brings pleasure and self-satisfaction. A picture is incomplete without a frame, embellish picture of life with some hobby, life will become even more meaningful. Donot waste precious moments of life, cherish them because they never will return.Life has many shades of colour, colours of love, sorrow, joy, success, failure...we are surrounded by colours, they are every where.

Like wise, our food also contains many colours. It is true that colours affect our mood, both mentally and phsically without our even realizing it. Colours and appeal of various foods is closely related. The eyes are the first place that needs to be convinced before eating. Imagine life without colours, AWFUL..huh??? I found something here, some interesting facts about colours and their effect on human behaviour.

I make matar pulao quite often, but this time did not forget to click a pic of it as it looked so inviting to me, green colour of peas and white coloured rice present such an eye soothing combination to me and finally I have decided to send it to Kamalika who is hosting this month's wonderful FIC :Delectable Combinations, started by sunshinemom.

This is also going to be a part of an event by Chaitra at Aathidhyam

INGREDIENTS

1 CUP RICE

HALF CUP FROZEN GREEN PEAS

1 MEDIUM ONION (SLICED FINELY)

2 CINNAMON STICKS

3-4 GREEN CARDAMOMS

5-6 CLOVES

6-8 BLACK PEPPERCORNS

2 BAYLEAVES

1 TSP CUMIN SEEDS

SALT TO TASTE

WATER

3 TBSP VEGETABLE OIL

STEPS OF PREPARATION

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

2.Remove witha slotted spoon and put whole spices in the same oil and saute for a few minutes.

3.Add green peas and fry for a couple of minutes.

4.Add rice, mix and cover it with enough water (approx 2 cups), close the lid and switch the flame to high.

5.When water dries and rice is done, switch the flame to low, keep it over a tava, still covered for 5-10 minutes.

6.Before serving sprinkle fried onions over it.