April 22, 2016Lagan Seekh is a delicious one-pot minced meat dish where flavorful marinated meat is baked with egg layers and topped with crispy fried onions (birasta). It’s a simple yet satisfying recipe perfect for a hearty meal.
Ingredients
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- 250 g mincemeat
- 1 tsp butter or 1 tsp oil
- 1 onion
- 1 tbsp garlic paste
- 1 tbsp finely chopped green chillies
- 1 tbsp finely chopped coriander leaves
- 1 tbsp finely chopped mint leaves
- 1 egg
- Salt to taste
- Pepper powder
Recipe
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Put garlic paste, coriander leaves, mint leaves, and salt on top of the mincemeat and mix it well.
Marinate for an hour.
February 23, 2016 Ingredients
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For the Lamb Marinade
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- 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
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- Parathas, chapatti or other flatbread - 6
- Eggs - 6 large
- Coriander - 2 tablespoons (chopped)
- Vegetable oil - 2 tablespoons
Salad
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- 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
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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.
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
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- 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
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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.
December 9, 2013 Harissa is a very popular meat preparation, traditionally made for breakfast.
It is slow-cooked for hours with warming spices — and yes, stirred by hand for a very long time. With the sharp dip in temperatures, Harissa becomes the most sought-after delicacy during winters in Srinagar.
History
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It is said that the concept of Harissa was brought to Kashmir by Mirza Hyder Duglat of Yarkand during the Chak period in 1540.
Some historians trace its origins to Central Asia, which greatly influenced Kashmiri art, custom, rituals, belief, and cuisine — blessing the region with this flavoursome delight.
August 29, 2013 Chard Gosht
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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
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- 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
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- Pressure cook the lentils with water, then simmer until the lentils are nearly cooked.
- In a separate pot, sauté the onions with half the olive oil for 5 minutes.
- Add the meat, cumin, salt, and black pepper, and cook until browned.
- Add the cooked lentils along with their water to the meat mixture.
- Cook for about 15 minutes, until the lentils and meat are almost done.
- In a skillet, heat the remaining olive oil, sauté the garlic, add the chopped coriander, and cook for 1 minute.
- Stir the garlic-coriander mixture into the lentils.
- Add the Swiss chard and lemon juice, cook over low heat for 3 minutes, then remove from the heat.
Enjoy with roti or rice!
April 27, 2013 Tiramisu
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This super-simple Italian dessert actually benefits from being made ahead, as this gives it time for all the lovely flavours to mingle.
Ingredients
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- Espresso coffee (strong, cooled to room temperature) – 2–3 cups
- Eggs (separated) – 2
- Caster sugar – ¼ cup
- Mascarpone cheese – 250 g
- Cream (heavy whipping cream or any cream with more than 36% milkfat) – 1 cup
- Sponge fingers – 250 g
- Cocoa powder – for dusting
- Hazelnuts (roasted and chopped) – for dusting
Recipe
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- Place the egg yolks and sugar in a large bowl.
- Beat until the mixture turns pale and thick.
- Add the mascarpone and beat lightly to combine. It’s fine if the mixture is slightly marbled.
- Whip the cream until stiff peaks form, then gently fold into the egg mixture using a spatula or metal spoon — do not beat.
- In a separate clean metal bowl (ensure no grease or residue), beat the egg whites to soft peaks.
- Gently fold the egg whites into the cream and mascarpone mixture — again, do not beat. Retain as much air as possible.
Assembling
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- Choose either a large serving dish or individual glasses.
- Pour espresso coffee into a shallow bowl.
- Dip sponge fingers into the coffee one at a time — take them out quickly to avoid over-soaking.
- Layer the bottom of the dish with the soaked sponge fingers.
- Spread half of the mascarpone mixture on top and smooth it out.
- Add another layer of coffee-dipped sponge fingers.
- Finish with the remaining mascarpone mixture, smoothing the surface.
Finishing
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- Refrigerate overnight to allow flavours to develop.
- Before serving, dust with cocoa powder and sprinkle with roasted chopped hazelnuts.
- Use a spoon to create a layered effect with the toppings if desired.
Tip:
If using glasses for serving, break the sponge fingers into smaller pieces to fit. Follow the same dipping and layering method. Remember: do not oversoak the sponge fingers.
September 13, 2011 Bharwa Bhindi (Stuffed Okra)
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Stuffed Okra or ‘bharwa bhindi’ as it is more commonly known — a recipe that I have tried, and can vouch for :)
Serves: 4
Ingredients
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Main:
- Okra (bhindi) – ½ kg
- Mustard seeds – pinch
- Oil – 3 tablespoons
For the stuffing mixture:
- Gram flour (besan) – 7½ tablespoons
- Garlic (crushed) – 4 cloves
- Chilli powder – 2 teaspoons
- Garam masala – 1½ teaspoons
- Cumin powder (zeera) – ½ teaspoon
- Coriander powder (dhania) – 1½ teaspoons
- Turmeric powder (haldi) – ½ teaspoon
- Sesame seeds (til) – 2 teaspoons
- Lemon juice – 6 tablespoons
- Salt – to taste
- Oil – 2 teaspoons
Method
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- Wash the okra, dry completely, and slit each one vertically without cutting through fully.
- Mix all the stuffing ingredients to form a coarse mixture. Gently stuff each okra with the mixture. Keep the remaining mixture aside.
- Heat 3 tablespoons of oil in a wide skillet. Add mustard seeds and wait for them to pop.
- Add the stuffed okra carefully, cover with a lid, and cook on a low flame.
- Turn them over gently every 5–10 minutes, ensuring they don’t char or burn.
- Once they are nearly cooked and begin to crisp, sprinkle in the remaining stuffing mixture.
- Cover again and cook for another 10–15 minutes on low heat.
Serving Suggestion
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Serve hot with roti or paratha.