Kathi Roll

February 23, 2016

Ingredients #

For the Lamb Marinade #

• Lamb - 500 grams (boneless, cut into cubes)
• Lime juice - 2 tablespoons
• Chilli flakes - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Oil - 2 tablespoons

Wrap #

• Parathas, chapatti or other flatbread - 6
• Eggs - 6 large
• Coriander - 2 tablespoons (chopped)
• Vegetable oil - 2 tablespoons

Salad #

• Red onions - 2 (halved and very thinly sliced)
• Green chillies - 2 (finely chopped)
• White vinegar or lime juice - 3-4 tablespoons
• Salt - 1/2 teaspoon (or to taste)
• Coriander - 2 tablespoons (chopped)

Recipe #

Rinse the meat in cold water. Add the rest of the marinade ingredients and mix well. Set aside in the fridge for at least an hour or overnight to marinate.

Fish Molee (Kerala)

February 14, 2016

Fish Molee / Moli or Meen Molee is a famous fish curry from Kerala (South India). The word molee literally means “stew”. Fish Molee is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry.

Ingredients #

• Basa Fish (or any white fish) - 600 gm (cubed)
• Coconut Milk - 200 ml
• White Onions - 2 medium (finely sliced)
• Ginger - 1 and ½ inch (finely shredded)
• Garlic - 4 cloves (cut in half, length-ways)
• Black Cardamom - 2 (lightly crushed)
• Cloves - 4
• Cinnamon Stick - 2 (3 cm pieces)
• Bay-leaf - 1
• Turmeric Powder - 1 and ½ teaspoon (or 2 teaspoons)
• Plain Flour - 1 teaspoon
• Green Chilly - 2 (split in half, length-ways)
• Salt (to taste) - 2 teaspoon
• Oil (mustard) - 5 tablespoons (90 ml approx.)
• Water - 1 cup
• Lemon - ½

Recipe #

Add oil to a wok (Karahi), when it is hot add onions.
Fry till the edges start to turn golden brown (approx 10 minutes).
Add cardamom, cloves, cinnamon and bay leaf, fry for another 1 minute.
Add ginger, garlic, green chilly and turmeric and fry for another 1 minute.
Add flour and salt and stir in for another 1 minute.
Add fish, pour water just to cover and simmer for 3 minutes (until fish is part cooked).
Add coconut milk, bring to simmer and cook for further 2-3 minutes (until fish is cooked through).
Sharpen with lime juice.

Chard Gosht

August 29, 2013

Chard Gosht #

Recipe that I have tried, and can vouch for 😊
This is a combined version of two different dishes: Sakhpaita (spinach and lentils) and Daal Gosht (lentils and meat).

Ingredients #

• Green lentils (moong daal) – about 2 cups
• Lamb (small pieces, diced) – ½ kg
• Swiss chard (finely sliced) – 1 bunch
• Fresh coriander (chopped) – 1 bunch
• Onion (chopped) – 2
• Garlic (finely chopped) – 4 cloves
• Ground cumin – ½ teaspoon
• Black pepper – 5 (whole)
• Salt – to taste
• Olive oil – ½ cup
• Lemon juice – 1 tablespoon
• Water – 6 cups

Recipe #

1. Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
2. In a separate pot, sauté the onions with half the olive oil for 5 minutes.
3. Add the meat, cumin, salt, and black pepper, and cook until browned.
4. Add the cooked lentils along with their water to the meat mixture.
5. Cook for about 15 minutes, until the lentils and meat are almost done.
6. In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
7. Stir the garlic-coriander mixture into the lentils.
8. Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.

Enjoy with roti or rice!