Couscous stuffed Peppers

Couscous Stuffed Peppers

This is an ideal dish from Morocco, which can be served as a starter for party or even for a regular dinner menu. Choose a rainbow of colours for this healthy side dish. Chickpeas, feta cheese, and couscous make these stuffed peppers the star of any family dinner. The dish is wonderful to look at and equally healthy for all the family members.

Preparation Time  : 15 minutes
Cooking time        : 50 minutes
Difficulty               : Medium
Serves                   : 4

Ingredients :

6 large Bell Peppers (red, yellow, orange, or common green capsicum can also be used)

1 tablespoon Vegetable oil

1 small Zucchini, finely chopped

2 cloves Garlic, minced

1 tablespoon fresh-squeezed Lemon juice

2 cups cooked Couscous (see note)

200 grams Chickpeas, soaked over night, drained and rinsed

1 ripe Tomato, seeded and finely chopped

1 teaspoon dried Oregano, crumbled (use bottled one)

1/2 teaspoon Salt

1/4 teaspoon Black pepper

1/2 cup crumbled Feta cheese (in case you don't get Feta, use Fresh Paneer/cottage cheese instead, it will taste equally good)

Method :

1) Slice tops off peppers to make lids. Scoop out membranes and seeds and discard.
2) In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.
3) Preheat oven to 350°F.

4) Heat oil in medium saucepan over medium flame. Add zucchini and garlic. Saute 2 minutes.

5) Stir in lemon juice. Cook 1 minute and remove from heat.

6) Stir in couscous, chickpeas, tomato, oregano, salt, and pepper.

7) Stir in cheese. Fill each pepper with couscous mixture.

8) Place upright in shallow baking dish. Cover with pepper tops.

9) Bake just until filling is heated through, about 20 minutes.

10) Serve hot, decorated with salad.
Note :  To prepare Couscous, wash the couscous well, drain and put it in a colander over boiling water for 15 minutes. The grains will swell. Check if it is done. Remove from the heat and lightly mix a table spoon full of Olive oil. and Fluff up with a fork. It is ready to use.

In case you don't get couscous, you can use Dalia/Broken wheat. Dry roast Dalia in a hot wok till golden and fragrant. Wash well, drain and put in a wide mouthed vessel. Now pour a teaspoon of Olive oil and pinch of salt from top and fill it with hot water. The hot water should reach an inch above the Dalia. Cover and set aside for 15 minutes. At the end of the 15 minutes, it will soak all the water and become soft. Fluff it up with a fork and use it.

Teriyaki style Tofu and Noodles in Broth

Teriyaki style Tofu and Noodles in Broth

This rich, Japanese-style broth, flavoured with vibrant fresh herbs, ginger, and garlic, peps up firm tofu and long strands of earthy buckwheat noodles. Though it is a vegetarian dish, but this heart warming dish is a winner on any dinner table. When I cook this dish I just make some minor changes in the ingredients, which you'll see won't make much difference to the original taste.

Preparation Time  : 20 minutes
Cooking time        : 25  minutes
Difficulty               : Easy
Serves                   : 4

Ingredients :

150 grams of Soba (Japanese buckwheat noodles)/ Use can use any Wheat Noodles instead. 

2 cups Mixed Vegetables (asparagus tips, broccoli, carrots, cauliflower, or green beans)

1/3 cup Soy sauce

1 1/4 cups Vegetable Broth (see note) 

4 tablespoons Rice wine (sake or mirin) or Dry Sherry

300 grams of firm light Tofu, diced (you can use fresh paneer instead) 

2 Spring Onions, chopped

1 fresh Red Chili, seeded and chopped

1 tablespoon fresh Mint, finely chopped

1 tablespoon  fresh Cilantro (Dhania Patta/Coriander leaves), chopped

1 large Garlic clove, crushed

1/2 teaspoon  fresh Ginger, grate

Method :

1) Bring a large saucepan of water to a boil and cook the soba noodles according to package instructions, or until al dente, about 6 minutes.

2) Meanwhile, cut all of the mixed vegetables into bite-sized pieces. Add to the simmering pasta for the final 3-4 minutes of cooking.

3) Drain the pasta and vegetables in a large colander. Place all remaining ingredients in the empty saucepan and return it to the heat. Heat until simmering, then reduce to low.

4) Return the pasta and vegetables to the pan, and cook very briefly until they are reheated.

5) Serve in deep soup bowls, with a spoon to drink the broth and a fork or chopsticks for picking up the solid ingredients.
Note : The Vegetable Broth can be made by mixing soup cubes in warm water or even better, You dice, 1 carrot, a handful of beans, 2 onions, 2 tomatoes, 1 big potato, a 1 inch piece of ginger (chopped) and a couple of cloves of garlic (whole) and add them to a big pan with 2 lts of water. Also add a couple of Bay leaves, a few cloves, a stick of cinnamon and a few cardamom pods. Bring the water to boil. Cover and cook for an hour. Then strain the liquid. This is your perfect vegetable broth, fresh and healthy.

Italian Spinach Pie

Italian Spinach Pie

This vegetarian dish is an ultimate solution for the mothers who always tries to make their children eat spinach, but fails to do so, despite of siting the example of Popye :) An easy but tasty dish, which I am sure, your children will never complain about.

Preparation time : 15 minutes

Cooking Time      : 10 minutes

Baking time         : 30 minutes

Difficulty              : Easy

Serves                  :  4

Ingredients:

• 1 tablespoon Olive oil
• 2 medium Leeks, white part only, halved lengthwise, thinly sliced, and rinsed
• 400 grams of Spinach, washed, dried and finely chopped
• 1 cup cooked long-grain White Rice
• 3 large Eggs
• 1 cup grated Parmesan Cheese
• 1/2 teaspoon dried Marjoram, crumbled (you can find this bottled in Food Stores)
• Salt to taste
• 1/4 teaspoon black pepper

Method:

1) In medium nonstick skillet over medium heat, heat oil. Add leeks. Saute until softened, about 8 minutes. Set aside.

2) Preheat oven to 375°F. Lightly coat 9-inch glass pie plate with nonstick Cooking spray.

3) In medium bowl, combine leeks, spinach, rice, eggs, 3/4 cup Parmesan, marjoram, salt, and pepper. Spoon into Prepared plate and smooth top. Sprinkle with remaining 3/4 cup Parmesan.

4) Bake until firm and browned, about 30 minutes.

5) Serve warm or at room temperature, cut into wedges. You can serve this with a bowl of mixed salad or soup to make a complete meal.

Note : If you don't get Marjoram, you can use  dried Thyme or even Fresh chopped Parsley instead.

Bouillabaisse (French Fish Soup)

Bouillabaisse

This healthy French Fish Soup is a winner no matter how you pronounce it. Every time I make it, my sons ask for a second helping.

Preparation Time : 20 Minutes
Cooking time       : 20 minutes
Difficulty              : Medium
Serves                  : 4

Ingredients : 

• 1 pinch of Saffron threads
• 1 tablespoon Olive oil
• 1 Leek, pale part only, washed, thinly sliced
• 750ml Fish Stock
• 3/4 cup (180ml) White wine
• 250g Tomato puree
• 4 Large Tomatoes, blanched, Skinned and finely chopped
• 300g firm White Fish fillets (such as King/Bhetki), cut into 3cm cubes
• 12 King Prawns, peeled, deveined, tails intact
• Salt to taste
• Freshly ground Black pepper
• 1/4 cup flat-leaf Parsley , finely chopped

• Capsicum Rouille (sauce)

4 slices White Bread, crusts removed
2 medium Capsicum, roasted, cleaned, drained
1 Birdseye chili, or any sharp Red chili deseeded (Birdseye Chili in not available in India, so use any shrap red chili, you can also omit it, if you don't want the soup to be too spicy).
2 large Garlic cloves, crushed
1 tablespoon Extra virgin Olive oil
Salt to taste
Ground Black pepper
crusty bread, to serve

　

Method :

1) Place the saffron in a small bowl. Add 1 tablespoon hot water and set aside for 5 minutes.

2) Heat the oil in a large saucepan over medium heat. Add the leek and cook for 2-3 minutes or until softened.

3) Add the fish stock, wine, tomato puree and chopped tomatoes and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 10 minutes.

4) Meanwhile, to make the capsicum rouille, place the bread in a large bowl. Cover with cold water and set aside for 2 minutes.

5) Using your hands, squeeze the excess water from the bread. Place in the bowl of a food processor or blender. Add the capsicum, chili, garlic, oil, salt and pepper, and blend until smooth. Transfer to a serving bowl.

6) Add saffron mixture to the tomato broth and cook for 5 minutes.

7) Add fish and prawns and cook for a further 3 minutes or until seafood is just cooked.

8) Add the parsley and gently stir to combine.

9) To serve, divide the Bouillabaisse among serving bowls and top with a dollop of Capsicum Rouille. Serve with sliced crusty bread.

The Capsicum Rouille can be stored in a tight lid freezer box for 4-5 days. You can use this sauce to spice up your curries, even serve as a Spicy dip with your Tortilla Chips.

Liver Curry from UK

Liver Curry (Family recipe from UK)

When I first tasted this dish, I fell in love with it instantly. This is the best tasting Liver Curry I ever had. Though in India we eat Goat and Lamb liver quite a lot and they are mostly curries, but this is entirely different, with very little spices the main taste comes from the liver. The dish does not take much time to cook... but disappears from the childrens' dinner plate faster than you can ever imagine.

Preparation time  : 15 minutes
Cooking time       : 30 minutes
Difficulty              : Medium
Serves                  : 4

Ingredients :

• 500grams lambs Liver, Cubed, washed and drained
• 25grams Butter
• 2 tablespoon Sunflower Oil 
• 4 tablespoon Plain Flour
• 1 medium Onion, halved lengthwise and sliced
• 125g rindless streaky  Bacon rashers, each cut into 4–5 pieces (omit this if you don't eat bacon. It is not going to change the taste of the original dish even one iota)
• 1 Stock cube (If you have beef, use a beef stock cube, otherwise normal mutton stock or even a Chicken stock cube would do.)
• 500mils Just-boiled water
• 1–2 tablespoon Tomato Ketchup
• Salt to taste
• Freshly ground Black Pepper

 Method :

1. Rinse the liver in a colander under cold water and drain well on kitchen paper.


2. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.


3. Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.


4. Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.


5. Transfer the slices to a plate and repeat with the remaining liver.


6. Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.


7. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.


8. Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.


9. Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.


10. Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.


11. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.


12. Serve the liver and bacon with some Mashed potatoes or like I love to eat it, very Indian way, with Perfectly cooked Basmati rice and Perfectly fried Potato wedges.

Hungarian Goulash

Hungarian Goulash

The dish which comes to everyone's mind, the moment they hear Hungarian food, is Goulash. The original Goulash is always cooked with beef, but I'll tell you how to cook the dish with Lamb or Mutton. In case you cook and eat beef, you can very easily replace it. Not that cooking with mutton or lamb, makes any difference in taste, but if you can stick to he original recipe, why change?

Preparation Time  : 15 minutes

Cooking  Time      : 2 hours

Difficulty               : Medium

Serves                   : 4

Ingredients:                

• 3 tablespoons Vegetable or canola oil
• 700 grams of Boneless Steak (it can be Mutton/lamb or beef), trimmed of fat and cut into 1-inch cubes
• 1 large Onion, cut in half and sliced 1/4-inch thick
• 1 clove Garlic, finely chopped
• 1 tablespoon sweet or hot Hungarian paprika (use normal Paprika or Mild Red Chili powder instead) 
• 1 cup water, or enough to cover ingredients
• 1 large green Capsicum, seeded and quartered
• 1 large Tomato, peeled, seeded and quartered
• 1/4 teaspoon Caraway seeds (In India we call it Ajwain)
• 4 medium red Potatoes, peeled and cut into 1-inch cubes
• 2 medium Carrots, peeled, and cut into cubes.
• Salt to Taste and
• Freshly ground Black pepper

Method :

1) In a Deep pan with a lid, heat oil and add Mutton/Lamb or beef pieces, browning well on all sides. Remove meat on a plate and set aside.

2) In the same oil and add onion and garlic. Saute 3 minutes and return Mutton/Lamb or Beef to the pan. Stir well for a few some time.

3) Add paprika, stirring to evenly coat the meat.

4) Now add water, Capsicum, Tomato and Caraway. Season to taste with salt and pepper. Stir well to mix.

5) Bring to a boil. Cover, reduce heat to very low and cook 1 1/2 hours or until meat is almost fork tender. Do not cook Goulash in a pressure cooker, it will never taste same, because the flavour come from slow braising.

6) Add potatoes and carrots and cook another 30 minutes or until potatoes done. Check them by piercing the thickest part with the tip of a knife.

7) Check the seasoning and adjust. Serve hot with Loads of mashed potatoes.

Pescada Assada (Portugese Cod Fish Bake)

Oven Baked Cod fish with Cauliflower

This is a wonderful seafood recipe from Portugal. The fish tastes awesome with a hint of spices and takes only mitues to prepare. In case you don't get Cod (which is natural in India, you can use any white sea fish, like King fish or even with Bhetki and Aar)

Preperation time : 10 minutes
Cooking time      : 20 mitutes
Difficulty             : Easy
Serves                 : 4

Ingredients :

• 1 head Cauliflower, cut into medium florets
• 600 gms Cod Fillets (thickly cut)
• 1 Onion, halved and sliced fine
• 2 cloves of Garlic, minced
• 1 pinch Chili powder 
• 1 cup White wine
• Salt to taste
• Ground Black Pepper to taste 
•  2 tablespoons Olive oil
• 1 tablespoon fresh Parsley, finely chopped

Method :

1) Set your oven to 400 degrees F. Pre heat.

2) Clean the cauliflower and parboil the entire head in lightly salted boiling water for 10 minutes. Drain and set aside in a warm place (bowl with a lid).

3) While the cauliflower is cooking, grease an ovenproof casserole dish with olive oil. Arrange the fish in the dish, then sprinkle it with the onion and garlic. Season with salt and pepper and the chili powder. Pour the wine over the fish and drizzle with the olive oil.

4) Bake the fish for 20 minutes, turning once in between. About 5 minutes before the fish is due to be done, add the cauliflower to the pan.

5) Once it is done check the fish with a fork. The fish when well cooked will flake under the pressure of the fork.

6) Garnish with the parsley and serve immediately with lots of fresh salad and warm crusty bread.

Korean Spicy Chicken Curry

Korean Spicy Chicken Curry

This is another street food from Korea which I enjoy immensely. This is made in minutes and compliment the Stir Fry Noodles (see my earlier post). Both these dishes make a complete Korean meal. Though it is spicy, you can adjust the sharpness according to your taste, but it will suit Indian taste very well.

Preparation Time  : 10 minutes
Cooking Time       : 20 minutes
Difficulty               : Easy
Serves                   : 4

Ingredients :

• 300 grams of  Chicken Breast 
•   ½ Tablespoon Cooking Wine (I use Chinese Rice wine, you can use any White wine  instead) 
•   3 Pinches Salt
•   2 Pinches Black Pepper
•   Vegetable Oil for frying

Batter Ingredients :

• 1 Table spoon Corn Starch (for coating the chicken)
• 1 Egg White
• 4 Tablespoon Corn Starch (separately) 
• ½ Tablespoon Water

Sauce Ingredients :

• 2 Tablespoon Ketchup
• 2 Tablespoon Honey or Corn Syrup
• 1 Tablespoon Cooking Wine
• 1 Tablespoon Finely Chopped Onion
• 1 Tablespoon Sugar
• 1 teaspoon Sesame Seeds
• 1 teaspoon Red Pepper Paste
• ½ Tablespoon Olive Oil
• ½ Tablespoon Minced Garlic
• ½ teaspoon Sesame Oil
• 1 Pinch Black Pepper

Note : Korean recipe uses a very pungent Red Pepper paste and this is also not very common in Indian stores, so use 4 -6 normal Red chilies soaked in water, to make this paste.   If you don't like your food to be too spicy, deseed the chilies before soaking.

Method :

1. Wash, Clean and Cut  Chicken breasts into 1 inch cubes.

2. In a Dry bowl mix 3 pinches of salt, 2 pinches of black pepper, and Cooking wine. Marinate the Chicken pieces in this mixture. Set it aside for about 10 minutes.

3.  Take out the pieces from the marinade on a plate. Add 1 Tablespoon of corn starch to cover the chicken. That will help the batter stick better to the chicken. Sprinkle well too see that all the pieces are properly covered.

4. Now to make the batter, combine 4 Tablespoon of corn starch, 1 egg white, and ½ Tablespoon of water in a wide mouthed bowl.

5. Heat Vegetable oil in a wok over medium heat. The oil should be hot enough for frying.

6. Now put the chicken  pieces 5 - 6 at a time into the batter and mix. Fry them in batches. Don't over crowd the wok. Other wise the chicken would not be crispy.

7. Once they are Golden brown in colour , take out with a slotted spoon and spread on a plate lined with Kitchen towel to soak up the excess oil.

8. Start making the sauce simultaneously.

9. To make the sauce, mix of Ketchup, Honey or corn syrup, Sugar, Chopped Onion, Cooking wine, Minced Garlic, Olive oil, Red Pepper Paste,  Sesame seeds, Sesame oil, and Black Pepper.

 10. Heat a little vegetable oil in a wok over medium heat. Pour the mixed ingredients of the sauce into the oil.

11. Cook the sauce on medium heat. Once the sauce starts to boil, cook 1 more minute.

12. Add the fried chicken into the sauce, and mix it well.

13. Sprinkle some chopped Green Onions, or Roasted Sesame seeds or Roasted peanuts and serve hot with Rice or Noodles.

Korean Stir Fry Noodles

Korean Stir Fry Noodles

This simple noodle and vegetable dish available in most road side stalls. It is an easy way to reuse your leftover vegetables (and even leftover chicken or meat) into a tasty meal. I like to use rice noodles in this recipe, but you can also use buckwheat noodles. This fast and healthy main course meal is an ideal dish for lazy chefs like my son. And the whole credit of Innovating this dish goes to him.

Preparation Time : 15 minutes

Cooking Time       : 10 minutes

Total Time             : 25 minutes

Difficulty                : Very Easy

Serves                    : 4 - 6

Ingredients :

• 2 Standard  of Rice noodles packages  (just follow the instruction on the package to cook)
• 3 teaspoons Sesame oil (you can use any Vegetable oil instead, but this gives more authentic taste)
• 2 Tablespoon Extra-virgin Olive oil
• 1 medium Onion, thinly sliced 
• 2 Carrots, peeled and sliced into matchsticks
• 1 cup Cabbage, thinly sliced (use can use regular one or use a Napa, if you can manage to get one at a food store)
• 1 Red Bell pepper, deseeded and thinly sliced
• 1 Capsicum, Deseeded and thinly sliced
• 1 Tablespoon Ginger, minced
• 1 Tablespoon  Garlic, minced
• 1/4 cup Chicken broth ( You can also use Seasoning cube, dissolved in water) 
• 2 teaspoon Light Soy sauce
• Salt to taste 

Method :

     1) Cook the Rice Noodles according to package directions, set aside to cool and
         in a very large mixing bowl, mix with sesame oil.
     2) In a large skillet or wok, heat Olive oil over medium-high heat.
     3) Add garlic, ginger, onions, Peppers and carrots and cook for 3-4 minutes.
     4) Add cabbage, stir well for 2 minutes and add the Chicken broth.

     5) Cook 3-4 minutes, until broth is mostly evaporated
     6) Add Light Soy sauce, mixing well to combine.
     7) Add noodles to skillet or wok, mixing to combine veggies and heat through.
      8) Check the seasoning and add salt to taste as needed.

Note : You can serve any Chicken, Pork or Lamb dishes along with this Stir Fry. But it is a meal by itself.

Greek Chickpeas with Spinach

 Greek Chickpeas with Spinach

A classic Greek dish, served in most Greek household and every family has their own little touches which makes the dish so easy yet flavoursome and nutritious. The common ingredients like Chickpeas and spinach turns out to be a lip smacking wonder in a matter of minutes. I kept all the ingredients as it is because they are pretty common all around the world and are very easily available.

Preparation time : 15 minutes
Cooking time      : 30 minutes
Difficulty             :  Easy
Serves                 :  4

Ingredients :

2 medium Onions, chopped

3 cloves of Garlic, minced

1 tablespoon Olive Oil 

3 cups cooked Chickpeas (you soak them in warm water the night before and boil them in a pressure cooker. The peas will remain whole but will be melting soft) 

1 1/2 cups fresh Tomatoes, chopped

Red Pepper Flakes to taste

1 teaspoon Paprika (you can use Red Chili powder instead) 

1 teaspoon Oregano (this spice is easy available in most food stores) 

250 grams of fresh Spinach, Cleaned and chopped 

Juice of 1 Lime

Salt to taste

Pepper, freshly ground, to taste

Crumbled Feta Cheese (to serve with the dish) You can use fresh Paneer instead.  

1/2 cup warm water, optional

Note : Red Chili Flakes :  You can prepare them in bulk by lightly roasting whole Kashmiri Chilies and then whizz for two seconds in a grinder, once they cool down. The rest can be stored in an air tight container. This stays fresh for 2 - 3 months.

Method :

1) Put a skillet on medium heat add add Olive oil.

2) Once it hot add Onions, saute for a few seconds and then add garlic and fry for a minute.

3) Now add the chickpeas, tomatoes, pepper flakes (to suit your taste), and oregano,and paprika.

4) The tomatoes will release water, if you don't think it's enough, add 1/2 cup of warm water. Cover and simmer for about 18 minutes, stirring occasionally.

5) Add spinach and cook about 7 minutes longer, or until spinach is cooked.

6) Add the lime juice, salt and pepper. Stir well. Taste and adjust the seasoning, if required. Pour in a wide mouthed bowl.

7) Crumble Feta/Paneer and spread on top of the dish and serve hot with Roasted Loaf breads.

Russian Potato Salad

Russian Potato Salad

This is of the most common dishes from Russia you are bound to name when you think about Russian food. This easy to prepare, substantial, one plate wonder can be your saviour on a busy week night or a lazy afternoon. Highly nutritious meal will be a sure shot favourite with the kids. This dish originally uses Picked dills, which I omitted because they are not very common in India, you can use them, if you get them in a supermarket shelf.

Preparation time  : 30 minutes

Cooking time       :  20 minutes

Difficulty              : Very Easy

Serves                  : 4

Ingredients:

600 grams of Potatoes, peeled, boiled and cubed (using Pressure cooker will save time)

2 Eggs, hard boiled (start boiling them along with the potatoes)

200 grams of Cocktail Sausages (or other similar)

1/2 cup Fresh Peas or 1 cup frozen peas, cooked if desired

1 medium Onion finely chopped

1 large Carrot, diced, cooked if desired

1 tablespoon Capers, drained (These are easily available at all big food stores)

3/4 cup Mayonnaise 

1/4 cup Sour Cream (Mix 1/4 cup of Fresh cream to 1/4 cup of Hung, beaten Curd and mix well, if you don't get sour cream)

1 tablespoon Prepared Mustard, ( Mix a teaspoon of water to 1 tablespoon of Weikfields Mustard powder)

2 teaspoons Fresh Lime Juice

Salt to taste

Freshly ground Black pepper

1/2 teaspoon Dried Dill (optional for garnish, available bottled) or 1 teaspoon snipped Fresh Dill (This is also known as Bishop's weed)

Fresh Lettuce leaves, washed and dried (optional for serving)

Fresh Parsley leaves (optional for garnish)

1 large ripe Tomato, cut into small wedges (optional for garnish)

Pinch of Paprika or Red Chili powder (optional for garnish)

Method : 

1) Boil potatoes in water until tender, or in a Pressure cooker with two whistles; let cool.

2) During that time drop in eggs to cold water;  bring to boil and let boil for 10 minutes.

3) Add cocktail sausages in boiling water for last 5 minutes or so, drain and let cool and then chop.

4) Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.

5) In a large bowl, combine potatoes, sausages (chopped), peas, onion, carrot, capers and chopped egg white.

6 ) In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.

7) Gently combine dressing with potato mixture and chill until serving time.

8) If desired, serve on a bed of lettuce, surrounded by tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

9) You can serve this with warm crusty breads to make a full meal out of this.

Jamaican Shrimp and Chutney Wrap

Jamaican Shrimp and Chutney Wrap

This is a Jamaican street food, very Indian in taste and reminds us of the days when ship full of Indians were transported to West Indies. The traditional Indian Roti and Chutney got married to freshly caught Shrimps of Caribbeans and Cajun spices, resulting this easy and tasty dish, which is sure to be a big hit in our Indian Kitchen.

Preparation time : 20 - 30 minutes
Cooking time     : 45 minutes
Difficulty            : Easy
Serves                : 4

Ingredients :

•  4 Rumali roti or thin Ready-made Flour tortillas
•  500 grams of medium sized Shrimps, washed, cleaned, deveined
•  6 large ripe Tomatoes , blanched, and finely chopped
•  2 medium Onions, finely chopped
•  2 cloves of Garlic , finely chopped
•  4 tablespoon of Oil , (you can use Olive oil or any Vegetable oil)
•  1/2 teaspoon of Cumin seed
•  1/2 teaspoon Cumin powder
•  1/2 teaspoon Coriander powder
•  1 teaspoon Paprika ( you can use Red Chili powder instead. If you want it to be spicier, increase the paprika to suit your taste)
•  1 tablespoon Cajun Spice (you can find the recipe in my blog)
•  Salt to taste

For the Chutney :

•  1 1/2 cup of Coriander leaves, finely chopped
•  2 Green chilies (you can even give 1, if you don't want Chutney to be too hot)
•  1 Clove of Garlic
•  1 teaspoon of water
•  1 fresh Lime whole, (juice)
•  1/2 teaspoon sugar
•  Salt to taste

Method:

1. First step for this dish is to have properly cleaned Shrimps. In case you are using frozen ones then just wash and drain them. If you are using fresh ones, remove the shell, wash properly and remove the vein from the back. Drain and set aside.
2. In a pan heat oil over medium flame, once it is hot enough add Shrimps, saute them in the oil for 5 minutes till they are lightly pink. Take them out on a plate with a slotted spoon.
3. In the same oil now add the Cumin seeds, let them crackle.
4. Add chopped Onions, fry till translucent, add chopped garlic, fry for a few seconds and add the chopped tomatoes. Stir well.
5. Turn the gas flame to medium slow and let the tomatoes cook for 5 minutes, or till they are no longer raw. Add the spice powders ( Cumin, Coriander, Cajun and Paprika). Mix well.
6. Let this mixture cook for 10 more minutes till it is thick as a sauce.
7. Add the pre cooked Shrimps, season and mix well.
8. Cook for another 5 minutes till the Shrimps are properly cooked. Check the seasoning, adjust if required. Sprinkle a bit for coriander leaves and set the shrimp mixture aside.

Chutney :

1. In a mixer add the Coriander leaves, garlic and chili. Add the water and churn till it becomes a green paste (It tastes better if you keep it chunky and not so smooth). It should be thick. A runny paste will wet the wrap.
2. Take it out in a bowl. Add lime juice and seasonings. Mix the sugar and set aside for 5 minutes.
3. Now taste it and adjust the seasoning.

Assemble :

1.  On a clean counter top place one Roti/ tortilla, in the centre spoon 1/4 of the Shrimp mixture, add a couple of teaspoons of Chutney on the top. Sprinkle a bit of Coriander leaves and wrap it well from all the four sides.
2. Prepare the rest in the similar way and serve immediately with a bowl of fresh salad.

 

Coq Au Vin (French Chicken Stew)

Coq Au Vin (French Chicken Stew)

This aromatic French chicken stew contains a delicious blend of herbs and spices. I have taken liberty to omit the Bacon rashers and Brandy from this dish, keeping in mind the fact that these are not so common ingredients in an Indian Kitchen. But in case you choose to use them, they will obviously enhance the taste. I have decided to keep the red wine, but you can use vinegar instead.

Preparation Time   :  20 minutes
Cooking Time        : 120 minutes
Difficulty               : Medium
Serves                    :  6

Ingredients :

• 1 1.5 kilos Chicken, cut into 12 pieces 
• 50g (1/3 cup) plain Flour
• Salt to taste
• Freshly ground black pepper
• 2 tablespoon Olive oil
• 2 bunches (about 700 grams) Spring Onions, roots and stems trimmed
• 250 grams Button Mushrooms
• 4 Garlic cloves, crushed
• 500ml (2 cups) Dry Red Wine (you can use vinegar instead, but wine will taste better) 
• 500ml (2 cups) Chicken Stock (or you can add 1 sachet of Broth powder in 500 mils of water) 
• 2 tablespoons Tomato paste
• 1 Bouquet Garni
• Steamed green beans, to serve, if desired

Note : Bouquet Garni .. or the spice pouch is widely used in many French as well as Traditional Indian dishes. This is very easy to make. Take a piece of white Muslin cloth, add the following spices and tie a tight knot. This spice bouquet is added to the stew during cooking and taken out before serving. The spices release their flour in the stew but saves your trouble of looking for pieces of leaves afterwards.

• 4 - 6 Bay leaves 
• 1 bunch of Parsley leaves ( if fresh one is not available, use 2 teaspoon of Dried Parsley)
• 1 2 inch stick of Cinnamon bark
• 4 - 6 Cloves
• 2 teaspoons of Dried Thyme leaves

 

Method :

1) Briefly rinse Chicken pieces under cold running water. Pat dry inside and out with paper towel.

2) Preheat oven to 180°C. Place flour in a bowl, season with salt and pepper. Toss chicken pieces in flour and shake off excess.

3) Heat Oil in a frying pan over medium-high heat in a wide mouthed skillet. Add a third of the chicken pieces and cook, turning chicken occasionally, for 8 minutes or until browned all over.

4) Repeat for the rest of the pieces till all are done. Transfer to a ovenproof, flameproof dish.

5) Add onions to the skillet and cook, stirring, for 8 minutes or until browned.

6) Add mushrooms and garlic, cook, stirring, for 5 minutes or until mushrooms are tender.

7) Add wine and bring to the boil. Stir in stock, tomato paste and bouquet garni and pour over chicken.

8) Bake in preheated oven, covered, for 1 1/2 hours or until chicken is tender and sauce is slightly reduced.

9) Serve with steamed green beans, if desired.

Ratatouille

Ratatouille

A French dish, which became more famous because of it's name sake cartoon movie, is a real treat for the vegetarians. Prepared in minutes, this dish can easily become a part of your regular Indian meals. Only changes I have done is omitted the Zucchini. Those who can manage to get them from the food stores, they can easily make more original version of the dish.

Preparation Time  : 20 minutes

Cooking time        : 30 minutes

Difficulty              : Easy

Serves                   : 4

Ingredients   :              

 

• 4 (about 500g) zucchini, halved lengthwise, cut crosswise into 2cm-thick slices (this can be omitted and you can use Ridged Gourd - Turai instead)
• 2 red capsicums, halved, deseeded, cut into 2cm pieces
• 1 large (about 500g) Brinjal (Eggplant), cut into 2cm pieces
• 1 Onion, halved, coarsely chopped
• 4 Garlic cloves, crushed
• 600 grams of ripe Tomatoes, Blanched, deseeded, and finely chopped
• 125ml (1/2 cup) water
• 2 tablespoons Tomato paste
• 1 tablespoon Olive oil
• Salt to taste
• Ground Pepper to taste

Method :

1) Heat the oil in a large saucepan over medium heat. Add the zucchini (or Turai), Capsicum, Brinjal (Eggplant), Onion and Garlic and cook, stirring, for 5 minutes or until the onion is soft.

2) Add the Tomatoes ( chopped)  and water to the pan and cook, covered, stirring occasionally, for 20 minutes or until the vegetables are tender.

3) Add the Tomato paste and cook, stirring, for 5 minutes or until the sauce thickens. Season with salt and pepper.

4) Serve Hot. You can even try and eat this with Indian breads like Roti or Paratha, it'll taste equally good. In case you want to keep the French touch, add some Crusty bread on the side of the plate and it's done.

Chicken Mince Pie

Chicken Mince Pie

This is dish originated in England, centuries ago, and were traditionally prepared as Meat or Game Pies. This Chicken Mince pie recipe is more American than British. It is eaten and loved by children all over the world. With a few alterations in ingredients, this Chicken Mince pie, would be the favourite Sunday Brunch or a Lazy Holiday family dinner.

Preparation Time for the Crust  : 10 minutes

Resting time in Fridge               : 30 minutes

Baking time                               : 15 minutes with lining

                                                   : 10 minutes, blank

Preparation time for the Filling : 20 minutes

Cooking time                             : 20 minutes

Baking Time                              : 30 minutes (or Bake till Golden)

Difficulty                                   : Medium - Hard

Serves                                        : 4

Ingredients :

For the Pie Crust :

•  2 Cups of Plain Flour
•  110 grams of Salted Butter, Chilled and chopped into small cubes
•  5 -6  tablespoons of Cold Water
•  1 egg for brushing

For the Pie Filling :

• 1 Carrot, peeled, chopped
• 1 medium Onion, chopped
• 400g Chicken mince
• 4 Frankfurters, Chopped 
• 1 1/2 tablespoons plain Flour
• 1 1/4 cups chicken stock
• 1/3 cup flat-leaf parsley leaves, chopped (if you don't get fresh ones, used bottled one)
• Salt to taste
• 4 tablespoons of Tomato puree or Tomato Ketchup
• 2 tablespoons of Worcestershire Sauce
• 1/4 cup Olive oil

Method :

Making the Pie Crust :

1) In a large bowl, combine flour chilled butter cubes. With light fingers rub butter with the flour until mixture resembles coarse crumbs.

2) Stir in water, a tablespoon at a time, until mixture forms a ball. DO NOT Kneed.

3) Wrap in plastic and refrigerate for 30 minutes.          

4) Spread loose flour on a clean counter top. Unwrap the dough and roll it round to fit a 9 inch pie dish, with a thickness of about 1 - 2 cm.

5) Take a big round plate, place in the centre of the dough , now neatly cut the remaining dough from the side and set aside.

6) Roll the dough on your rolling pin and gently place over the Pie dish. The dough should be larger than the pie dish.

7) Carefully set the dough along the flutes and completely cover the base. If there is any extra dough hanging from the side, just roll your pin over the top, they will fall apart.

8) Pre heat the oven at 200 degree. Place a baking sheet one the pie, pour some rice on it to cover the bottom. Bake for 15 minutes.

9) Take out the pie, Carefully remove the lining and bake blank at 180 degree for another 10 minutes. Now your crust is ready.

Making the Filling :

        1) Heat a Skillet over medium heat. Add Olive oil. Fry the Frankfurters and set them aside.

        2) Add Onions and Carrots, fry them for a few minutes, remove on a plate.

        3) Add a little ore oil and add the Chicken  Mince cook till the mince no longer looks pink

       

        4) Add the Frankfurters and the Veggies back, Add seasonings.

        5) Add the stock and the sauces. Cook over medium heat for 10 -12 minutes.

        6) Add the flour to the cooked dish. This will help to thicken the sauce.

        7) Add chopped Parsley and check the seasonings.

        8)  Cool and fill into the pie crust.

Making the Pie :

       1) With the remaining dough, roll again and cut thin strips, 1/2 inches broad.

       2) Cover the top of the pie in criss-cross shape.

       3) Whisk the egg and brush the top wish egg.

       4) Pre heat Oven at 200 degrees and bake your pie for 30 minutes or till golden.

       5) It is ready to serve.

Note : The recipe might look pretty difficult because of it's length, but, if you follow the steps ditto I am sure the results are going to be excellent.

 

         

Chicken Schnitzel

Chicken Schnitzel

A traditional Austrian dish, famous all over the world, is now ready for an Indian Kitchen. Traditionally it is served with a wedge of lemon and Warm Potato Salad, but I have tried to make a meal out of it by serving it with boiled veggies and toasts. This dish is a winner in every household and is sure to win your family members' too.

Preparation Time  : 20 minutes
Resting Time       : 20 minutes
Frying Time        : 10 minutes
Difficulty             : Easy
Serves                  : 4

Ingredients :

500 gms Chicken Cutlets, or 4 pieces of Boneless Chicken Breasts

1 cup Breadcrumbs

2 teaspoons fresh Lemon Juice

1 tablespoon Finely chopped Parsley leaves (use dried, bottled ones, if you do not get fresh) 

2  Eggs 

Salt to taste

Ground Pepper to taste

Cooking Oil ( You can use any Vegetable Oil for frying)

Method :

1) Put the Chicken Cutlet/Breasts between two waxed sheets of paper or in between a strong cling wrap. Pound meat until it is less than 1/4 inch thick.
2) Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
3) Beat eggs in a large bowl, add seasonings.
4) Squeeze 1 tablespoon of lemon juice and add it to the cutlet/breasts. add a pinch of Salt. Cover and set it aside for 20 minutes.
5) Add Parsley to breadcrumbs.
6) Dredge meat in egg, then breadcrumb mixture, patting it on to help it stick ; fry until golden brown on each side.
7) Put fried Schnitzel on paper towels to soak up the extra oil.
8) Serve with boiled veggies.

Greek Balsamic Chicken

Greek Balsamic Chicken

This Chicken dish leaves a fresh taste every time you eat it. It reminds you about the sunny Greek islands around Aegean Sea. I have made a few changes to this dish because of the fact that a lot of ingredients are not available in a regular Indian Market and the packaged ones from Mega Food stores cost a bomb. I am sure my innovation of this Greek dish will suit your taste.

Preparation Time     : 30 minutes
Refrigeration Time  : 1- 3 hours
Cooking Time          : 20 minutes
Difficulty                 : Medium
Serves                      : 4

Ingredients :

• 2 tablespoons ground thyme (use bottled one)
• 1 tablespoon ground Rosemary (use bottled one)
• 1 tablespoon ground allspice (this is known as Kababchini in all Indian stores) 
• 1 tablespoon ground ginger (this is known as Sonth, you can get it in all local stores)
• 1 1/2 tablespoons salt or as per taste 
• 1 1/2 teaspoons Onion powder (if you don't get this, u can use grated onion instead) 
• 1 1/2 teaspoons Black pepper
• 1 1/2 teaspoons ground Cinnamon
• 3/4 teaspoon ground Nutmeg
• 3/4 teaspoon Garlic Powder  (use bottled one)
• 3/4 teaspoon Paprika, (you can use Red chili powder, in case you can't find paprika)
• 12 Bay leaves, finely crumbled ( dry them in Microwave for a minute, cool and crumble)
• 1/3 cup Sugar
• 750 gms of Chicken (pieces, wings, halves, whatever)
• Juice of 1 full lime
• 1/4 cup Olive oil (It tastes better in Olive oil, please don't use any other oil)
• Cherry tomatoes (to decorate)
• Chopped Green onions ( to decorate)

Method :

 1) Combine all the dry spices in a mixing bowl and whisk to mix well.

2)  In a separate bowl, whisk together lime juice and olive oil.

3) Rub chicken well with lime/oil mix. Do not marinate.

4 ) Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. You can store the seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.

5) Refrigerate spiced Chicken for 1-3 hours, then remove from refrigerator and allow to come to near room temperature.

6) Prepare grill for direct/indirect grilling.

7) Grill chicken in pre-heated oven or Microwave (Grill) set at 200 degree for 20 minutes. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter. Turn once in between.

8) Check the doneness with an inserted fork at the thickest part of the chicken pieces.
Once done, remove to a plate.

9 ) If you have an electric grill or Bar-b-Que plate, you can re fry the chicken pieces on it. Or else hold each pieces carefully with a tong and place over medium flame gas stove, few seconds on each side. One quick dance across the direct heat before serving will help crisp it a bit.

10) Decorate and Serve with plenty of napkins.

Golubsky - Russian Cabbage Roll

Golubsky - Russian Cabbage Roll

This Russian dish is an wonderful addition which can be easily cooked in any Indian kitchen. For Indian palate and food restrictions I have used minced Mutton instead of Beef or pork mince, which are commonly used. So anyone who feels can alter it with any other mince, as per their choice.

Preparation time : 30 minutes
Cooking time      : 1 hour
Difficulty            : Medium - Hard
Serves                 : 4 - 6

Ingredients :

• 12 Cabbage leaves
• 400 grams Mutton Minced
• 2 Onions, finely chopped
• 2 Carrots, finely grated
• 2 cloves garlic, minced
• 3 Tomatoes, seeded and chopped.
• 2 tablespoon Tomato Ketchup
• 500 mils Vegetable stock or Stock powder melted in hot water
• Salt to taste
• Pepper powder, to taste
• 1/3 cup butter
• 1/2 teaspoon Paprika (this can be replaced with Mirch powder)
• 1 egg
• 1/2 cups cooked rice
• 2/3 cup sour cream (If you don't get this, please don't panic... Hang curd in cheese cloth for an hour to drain away all the liquid, add plain cream, which are available in tetrapaks in all big stores, your sour cream is ready)

Method :

We will cook this in two parts. First will be the Cabbage Rolls and then the sauce.

1) Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.

2) Dry the leaves individually with paper towels and put them vein side up on a thick board. Now slowly roll the individual leaves with a rolling pin to make them easier to fold. Set aside.

3) In a Non stick skillet heat 1/2 the butter over medium heat. Add the onions, garlic and  saute onion, and garlic in the butter for 2 minutes. Now add the Minced Mutton and cook for about 10 minutes.

4)Remove from heat, allow to cool slightly and stir in the carrots, egg, rice, paprika and seasoning.

5)Divide mixture into 12 portions. Add one portion to the centre of each cabbage leaf and roll-up, folding the sides in. Tie them up with a thread. This is to ensure that they don't open up in between the cooking process.

6) Place side by side in the same heavy skillet, adding remaining butter.

7) Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes.

8)Transfer to serving platter, keeping warm.

Sauce:

2  Tomatoes seeded and chopped
Salt and Pepper to taste
2 tablespoon tomato Ketchup
2/3 cup sour cream

Pour chopped tomatoes and paste into remaining juices in a medium hot pan, simmer and cover for 3 minutes, open and stir until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.

Pour sauce over cabbage rolls.

Batbout (Moroccan Pita Bread) and Classic Carrot Salad

Batbout (Moroccan Pita Bread) and Classic Carrot Salad

Today's Blog contains two of my favourite dishes from Morocco. Simple to cook and very versatile. You will really enjoy the fresh taste of Batbout (Moroccan Pita Bread) and wonderfully fresh Carrot Salad. So let's first start with the bread.

Batbout (Moroccan Pita Bread)

Preparation Time : 25 minutes
Cooking Time     : 30 minutes
Rising time          : 1 hour, 30 minutes
Total Time           : 2 hours, 25 minutes
Difficulty             : Medium
Serves                  : 4

Ingredients :

• 4 cups of White Flour / Maida 
• 2 cups of Semolina (Suji) and/or Wheat Flour (Atta) 
• 2 tablespoons plus 1 teaspoon Sugar
• 2 teaspoons Salt
• 3 tablespoons Vegetable Oil (any Vegetable Oil would do)
• 1 tablespoon Yeast
• 2 cups Water (approximate), divided  
 

Method :

1) Activate the yeast by mixing it with 1/4 cup of warm (not hot) water and a teaspoon of sugar. Set aside in a clean cup and cover the mixture until it's frothy, this will take about 5 to 10 minutes.

2) Blend the flours, remaining sugar and salt in a mixing bowl. Add the yeast, the oil and the rest of the water, and mix to form a dough.

3) The dough should be soft but not sticky. If it's too sticky to work with, add a little flour one tablespoon at a time. (Remember the dough will absorb a bit more flour if you knead it by hand.) If the dough feels a bit stiff, work in additional water, a tablespoon at a time.

4) Knead by hand on a lightly floured surface, for about 10 minutes or until smooth and elastic.

5) Roll the dough in a smooth ball and leave it to rest, covered, on a lightly floured surface for about 10 minutes.

6) Divide into medium sized balls. Roll out each ball into a thin circle about 1/8 inch thick. Set the rolled out dough on a clean, dry towel and cover. Leave to rise for about 1 to 1 1/2 hours.

7) Preheat a very lightly oiled cast iron skillet, griddle or other non-stick pan over medium heat. Cook the batbout, turning several times, until golden brown on both sides. The browning will be a bit uneven since the bread puffs up as it cooks, but that's okay.( In the same process we prepare Chapati, but remember not to put Batbout on direct flame)

8)Transfer the cooked batbout to a rack to cool. It's okay to stack them while they're warm.

NOTE :

Batbout will keep fresh for two days at room temperature. They freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or they'll dry out.

Now we start the second part Classic Carrot Salad

Classic Carrot Salad

Preparation Time : 15 minutes

Cooking Time      : 25 minutes

Difficulty             : Easy

Serves                  : 4

Ingredients :

•  1/2 kg fresh Carrots, peeled and cut into 1/8" slices
•  4 tablespoons Olive oil 
•  2 Cloves of Garlic, partially crushed
•  2 tablespoons fresh Lemon juice
•  2 tablespoons fresh Coriander Leaves, Finely Chopped 
•  Salt to taste
•  1/2 teaspoon Cumin, Lightly roasted and then crushed 
•  1/2 teaspoon Paprika (you can use Kashmiri Mirch instead) 
•  1/4 teaspoon Hot Paprika ( If you don't get this, use any teekha Lal Mirch Powder)
 

Method :

1) Boil the carrots in salted water until tender, about 15 to 20 minutes.

2) Drain, and immediately cover the carrots with cold water to stop further cooking. Drain again.

3) In a medium pot or skillet heat Olive oil over medium heat. Add garlic, gently saute the garlic cloves in the olive oil for two or three minutes over low heat.

4) Discard the garlic, and add the carrots, lemon juice, Coriander leaves, and spices. Saute over low heat for another two minutes, and remove from the heat.

5) Serve the marinated carrots either warm or chilled.

Easy Shepherd's Pie

Easy Shepherd's Pie

This British dish was invented some 200 years ago and generally is cooked with Beef. It is also known as a Cottage Pie. An addition of few more veggies like leeks, celery, or even peas adds up to its taste. Well it all depends on the chef, how to make additions and alterations. Any ways a Shepherd's Pie always taste wonderful.

Preparation time  : 10 minutes
Cooking Time     : 40 minutes
Baking time         : 15 minutes
Difficulty             : Easy
Serves                  : 4 - 6

Ingredients :

450g Minced Lamb

300ml Lamb or Chicken Stock

700 gm Potatoes, peeled and boiled

2-3 Carrots, peeled and sliced

1 Onion, finely chopped

2 Green Chillies, seeded and finely chopped

2 tablespoon Vegetable Oil (use any, Sunflower, Soy or Canola)

2 Bay leaves

1 teaspoon Ground Cumin (dry roast the Cumin first to release the oil and add up the aroma)

25g plain Flour / Maida

1 tablespoon Tomato Puree (you can use packaged ones to save time)

Salt to taste

 Pepper Powder to taste

25 grams of Butter

4-5 tablespoons of Milk

50 grams of  Cheddar Cheese, grated

Method :

1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

2 .While the potatoes are cooking, melt Butter(10 grams) and 2 tablespoons of oil in large frying pan. This will prevent the butter from burning.  Add the Bay leaves.

3.  Add onions to the melted butter. Saute onions until tender over medium heat. Put carrots in with the onions.Add the seeded Chilies (This is very unlike an English recipe, but this will suit an Indian taste much better)

　

4. Add ground lamb and saute until no longer pink. Add salt and pepper and the Tomato puree. Mix well.

5. Add 200 mils of Lamb Stock and cook, uncovered, over low heat for 10 minutes, adding more lamb stock as necessary to keep moist.

6. Once the meat and veggies are fully cooked add Cumin powder. Now take out the bay leaves.

7. Slowly sprinkle the Plain flour and slowly incorporate. This will add a creamy texture to the mix and also help to soak up excess liquid, if any. 

8. Mash potatoes in bowl with remainder of butter and milk, stir well to form a smooth paste, season to taste.

　

9.Place cooked Lamb and Veggies in a baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

10. Lightly sprinkle the grated Cheddar on the top of the Potatoes.

11. Cook in 220 degree Centigrade oven until bubbling and brown (about 15 minutes). Broil for last few minutes if necessary to brown.

Note : You can add a dash of Dried Thyme or even a tablespoon of Worcestershire Sauce to the dish to give it a total new dimension.