Salmon with Hot Beetroot Relish

Salmon with Hot Beetroot Relish

A traditional British Christmas Eve dinner always sports a dish of Salmon. This British dish of Salmon served with Hot Beetroot Relish is very easy to prepare and equally enjoyed by everyone. The spicy Hot Beetroot relish compliments the sweet taste of Salmon very well. You cam serve this with a bowl of fresh salad and loads of crispy garlic bread. I always enjoyed this dish because of the wonderful taste and flavour and freshness of the fish. In case you can't find Salmon you can also use any other white fleshed fish for this dish. I also take this opportunity to wish each one of you an your family members a very Happy Christmas. Prepare some wonderful dishes and enjoy with your  family and friends.

Preparation Time :  5 minutes
Marination Time  :  30 minutes plus another 15 minutes
Cooking Time      :  25 minutes
Difficulty              :  Easy
Serves                  :  4 - 6

 Ingredients :

• 6 Salmon Fillets, skin off, (about 125g each)
• A little Olive or Vegetable oil
• Salt to taste
• Freshly-milled Black Pepper to taste
• 3 tablespoons Soy Sauce
• 1 tablespoon fresh grated Ginger
• 2 tablespoons Lemon Juice
• 2 bunches Watercress or a large bag of Wild Rocket or baby Spinach Leaves
• 1 Lemon, cut in 6 wedges

For the Relish:

• 4 tablespoons coarse Whole-grain Mustard
• 1 tablespoon Honey
• 2 tablespoons Balsamic Vinegar or Red Wine Vinegar 
• 250 grams cooked whole beetroot (not pickled), diced small

Method :

  1) Lightly brush the salmon fillets with oil, season lightly with salt and liberally with black pepper, mix well and set aside for half an  hour.

  2) Pre-heat your oven to 190 degree Centigrade.

  3) Arrange the fish pieces in a non-stick roasting pan.

  4) Mix together the soy sauce, ginger and lemon juice in a bowl and pour over the salmon.

  5) Leave to marinate for another 15 minutes then place in an oven pre-heated to 190°C and bake.

  6) Bake uncovered for about 25 minutes, or until the flesh feels just firm.

  7) About half-way through the cooking process baste the fish with the pan juices.

  8) At the end of 25 minutes, check with a fork. If the fish is well cooked it will flake under the fork. 

  9) Remove from the oven, cover with foil and allow to stand for 10 minutes.

 10) While the fish is resting, prepare the Beetroot Relish.

 11) Mix together the cooked beetroot, mustard, honey and vinegar in a bowl.

 12) To serve arrange the green leaves on a plate, arrange the salmon on top and spoon-over the beetroot relish. Garnish with the lemon wedges and serve hot.

Bo Naung Xa - Vietnamese Beef Skewers

Bo Naung Xa - Vietnamese Beef Skewers

These traditional lemon grass marinated beef skewers are common in any Vietnamese gathering. Even the road side vendors in Saigon sell these tasty morsels along with a special dipping sauce called Nuoc Cham. These beef skewers are either broiled or grilled and taste heavenly. You don't need much to go along these wonderful starters. Those who does not have beef, you can always make this dish with Lamb or Mutton. I have time and again served this with simple Chinese Cucumber Salad and people appreciated it very much. You can find the recipe of Chinese Cucumber salad in my blog The Little Treats @http://thelittletreats.blogspot.com and enjoy along with your friends and family.

Preparation time : 15 minutes
Marination Time :  4 hours
Cooking Time     :  10 minutes
Difficulty             :   Very Easy
Serves                 :   6 - 8

Ingredients :

2 teaspoons White Sugar

2 tablespoons Dark Soy Sauce

1 teaspoon Ground Black Pepper

2 cloves Garlic, minced

2 stalks Lemon Grass, (only the white part) minced

2 teaspoons Sesame Seeds

750 grams Sirloin Tip, thinly sliced, or Thinly sliced Lamb/Mutton

Salt to taste

Vegetable Oil for brushing

Skewers (pre soaked in water)

12 leaves Romaine Lettuce or Ice Berg Lettuce to serve

Fresh Cilantro/Coriander leaves for garnish

Fresh Basil for garnish

Fresh Mint for garnish

Thinly sliced Green Onion for garnish

Nuoc Cham sauce (Recipe given below)

 

Method :

  1) In a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, salt and sesame seeds. Place the meat in the dish, and stir to coat. Cover, and refrigerate for 4 hours.

 

  2) Preheat grill for high heat.

 

  3) Discard marinade, and thread meat onto skewers accordion style.

 

  4) Brush grill grate with oil, and arrange skewers on the grill.

 

  5)  Cook 5 - 7 minutes per side.

 

  6) Serve hot from skewers, or remove from skewers and serve on a bed of lettuce leaves.

 

  7) Garnish with cilantro, mint, basil, and sliced green onions and don't forget to add a bowl of Nuoc Cham Sauce.

 

 

Nuoc Cham Sauce :

2 cloves Garlic, minced

1 teaspoon Crushed Red Pepper Flakes

3 tablespoons White Sugar

2 tablespoons Lime Juice

2 tablespoons Fish Sauce

1 cup Water

Salt to taste

 

In a medium bowl combine the garlic, red pepper flakes, sugar, salt, lime juice, fish sauce and water. Mix all together, adjusting to taste. Serve with grilled lemon grass beef.

 

Muamba de Galinha - Angolan Chicken Curry

Muamba de Galinha - Angolan Chicken Curry

Wikipedia says Muamba de Galinha is the National Dish of Angola. This simple yet tasty chicken dish is cooked specially in Palm Oil, which is the major cash crop of Angola. I came to know about this dish while reading about a traveller's diary. He mentioned about this dish, which he had in most Angolan home during his stay in that country, but he did not mention the recipe. I went through a few web sites and tried out a few common recipes to find the best suited and tastiest one for myself and my friends. I knew that the taste of Palm Oil was not very much liked by everyone, hence, I changed it to Groundnut Oil. If any one reading this recipe, has ever had the original dish, I would request them to test my version and give me a feedback.

Preparation Time : 10 minutes
Marination Time  :  1 hour
Cooking Time      :  30 minutes
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

1 whole Chicken, cut into serving-sized pieces

1 Lemon

250 ml Palm Oil (or Groundnut oil with 2 tsp Paprika)

3 Onions, chopped

2 Garlic cloves , minced

Salt to taste

1 Scotch Bonnet Pepper (or other Chili Pepper, left whole)

3 Tomatoes, quartered

1 cup Sweet Pumpkin de-seeded, peeled and cut into bite-sized pieces

20 Okra (small, tender, washed and top & tail chopped)

 

Method :

 1) Squeeze the lemon juice over the chicken and allow to marinate for about an hour. 

 

  2) Place a medium sized pan over Medium - high heat. Add the oil to pan once it is completely hot.

 

  3) Carefully put the chicken pieces in the pan and brown on all sides. You can add them in batches if they are too many to fit at once. Do not overcrowd the pan.

 

  4) Once the chicken pieces are well browned take them out of the pan and set aside.

 

  5) In the same oil add the onion, garlic, whole chili and tomato. You can de-seed the chili pepper to have a milder curry.

 

  6) Reduce the heat to medium and keep stirring occasionally, cook for about 10 minutes or till tomatoes are soft.

 

  7) Then add the pumpkin pieces and cook for an additional 15 minutes before adding the chicken pieces and the okra. 

 

  8) Add some water, amounting to 1 cup or enough to form a curry base, bring to boil and then put the heat to simmer.

 

  9) Simmer for a few minutes until the okra is tender, season and serve with rice or a maize-based fufu (Fufu are Maize dumplings, made out of maize flour and steamed over a double boiler or momo steamer. This is the major carb eaten in most African households.)

Kewa Datsi - Bhutanese Potatoes and Cheese Curry

Kewa Datsi - Bhutanese Potatoes and Cheese Curry

Bhutanese food as I said before are very simple affair. People are happy with Rice, and some curry at the end of the day. But because of the hill sides are carpeted with fresh green grass, they take an advantage of it and raise a lot of live stock, specially, goat and sheep. These animals despite of providing meat provides fresh milk in large quantity, a part of which is transferred into cheese. Thus the use of cheese is pretty common in Bhutanese cuisine. This dish I am sharing with all of you today is made from fresh home-made cheese from the highlands of Bhutan. This simple dish takes minutes to cook and tastes excellent with freshly baked breads or even rice. So when you are in mood for something easy yet nourishing, think about Kewa Datsi.

Preparation Time :  10 minutes
Cooking time       :  15 minutes
Difficulty              :   Very Easy
Serves                  :    4

Ingredients :

• 4 Potatoes
• 1/3 cup of Cheese, (Swiss, farmers or almost any kind of white cheese. I generally mix two or more varieties together)
• 1/4 cup of chopped Red Onions
• 1/2 cup finely chopped Spring Onions
• 1 1/2 cup Water 
• 1 tablespoon Vegetable Oil
• Salt to taste
• 1/2 teaspoon Red Chili Powder (vary amount according to your tolerance)  

 

Method :

  1) Cut potatoes into small pieces. I prefer to cut them into uniform cubes.

  2) Heat a medium pot over medium - high heat.

  3) Add oil to the hot pot, followed by the cubed Potatoes,onions and salt. Stir them well for a couple of minutes till potatoes start to sweat.

  4) Add 1 and 1/2 cup of water. Bring it to boil. Once it starts to boil, bring down the heat to low and cover for 5 -7 minutes.

  5) Cut the cheese into small pieces and set aside.

  6) At the end of 7 minutes, remove the cover and check the potatoes, they are almost cooked by now. Add the chopped cheese to the potatoes and mix well.

  7) This is the right time to add the chili powder. Mix well again.

  8) By this time your potatoes are fully cooked, but there should not be too much water in this dish but don't let it dry up completely either.

  9) Serve this dish hot with a generous sprinkling of Spring Onions and serve with fresh bread or Rice.

 

Georgian Pork Stew

Georgian Pork Stew

This dish so common in Georgia that almost every home has it on a regular basis at least once in a week or two. Well I gathered this information from my very dear German friend, who had spent his childhood days with her Nana in different cities of Eastern Europe, and then came to India when she was 20, with a rock hard determination to learn Kathak, an Indian Classical Dance form. We had a chance to perform together on one project and for that we had been together for 6 long months. During this time, I taught her Bengali and Hindi and she taught me those traditional East European dishes she was been taught as a child, by her Grand mom. Today this Port Stew is in remembrance of My dearest Hannah. When I finished cooking tonight, I gave her a call and informed her, that's what I always do, whenever I cook one of her dishes. This is a dish, which you can sit around a table along with your family and enjoy. There are lot of my friends out there, who does not eat pork, you can also cook this dish with Lamb, I did a number of times, it would taste equally good.

Preparation Time  : 30 minutes
Cooking Time       :  1 hour 30 minutes
Difficulty               :  Medium
Serves                   :  6 - 8

Ingredients :

• 1 kilos trimmed Pork shoulder or Lamb, cut into 3/4-inch pieces
• 1 1/4 teaspoons Kosher or Sea Salt
• Pepper to taste
• 2 tablespoons Olive Oil
• 3 large Garlic Cloves
• 1 teaspoon Dried Sage
• 3/4 teaspoon Coriander Seeds
• 1/2 teaspoon Fenugreek Seeds
• 1 large Red Onion, finely chopped
• 1/2 teaspoon ground dried Turmeric (or use regular Turmeric Powder)
• 1 cup Water
• 1/2 cup chopped fresh Cilantro/Coriander Leaves
• 3 tablespoons Ajika plus more for serving , (see Note for Ajika)



 

Method :

  1) Put pork in a heavy large pot  over medium high heat and sprinkle with 1/2 teaspoon kosher/Sea salt and pepper to taste.

 

  2) Cover pot and let meat steam over high heat, stirring once, for about 10 minutes.

 

  3) Remove lid and cook, stirring occasionally, until juices are evaporated, this will take about 8 to 10 minutes.

 

  4) Stir in 1 tablespoon oil and saute, stirring occasionally, until meat is browned, this will take around 6 to 8 minutes.

  5) While pork is steaming, mash garlic, sage, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see notes below).

  6) Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.

  7) Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring for 1 minute.

  8) Add onion, fenugreek mixture, and turmeric and cook, stirring occasionally, until onion is softened, which will take about 5 minutes.

  9) Add water and bring to a boil. Cook, covered, at a bare simmer until meat is tender, about 1 hour.

 10) Add the end of an hour, remove the cover and stir in cilantro, 3 tablespoons ajika, and pepper to taste.

 11) Check the seasonings and adjust if required. Serve it piping hot with Elarji (Georgian Bread, traditionally served with Pork Stew), or mashed Potatoes and serve more ajika on the side.

Notes:

 •Instead of using a mortar and pestle, you could mash the garlic with the side of a large knife and grind spices in an electric coffee/spice grinder.

•Traditionally, pomegranate seeds are sprinkled over the stew just before serving

 

 

Ajika :

1 teaspoon coriander seeds
1/2 teaspoon fenugreek seeds
1/2 cup fresh cilantro sprigs
1/4 cup fresh basil leaves
2 garlic cloves
1 large red bell pepper, cut into 1-inch pieces
4 fresh jalapeno chilis (preferably red or use any other red chilis), trimmed and halved
2 teaspoons red-wine vinegar
1/2 teaspoon kosher salt

Finely grind coriander and fenugreek seeds with a mortar and pestle or an electric coffee/spice grinder.

Finely chop cilantro, basil, and garlic together in a food processor. Add bell pepper and jalapenos and blend until finely chopped.

Add vinegar, coriander mixture, and salt and blend until just combined.

Keep it is an air-tight jar, it keeps fresh in freezer for 5 days. 

Traditional Latke with Applesauce, Jewish fried Pancakes

Latke Traditional with Applesauce, Jewish fried Pancakes

This is the time for Jewish Celebration of Chanukah's Menorah, the Celebration of Lights. During the eight days of the celebration of Chanukah (Hanukkah) Jewish families light the traditional light of Menorah and prepare wonderful dishes, mostly fried. There is a customary dish which is eaten and enjoyed by everyone at every Jewish family, called Latke. It is traditionally made out of Potatoes or other vegetables, at times and eaten hot with Home made Applesauce. I did not know much about Hanukkah, until one of my dear friends asked me about it. So I went through web and all the books I could lay my hands on, to know as much as I can about this wonderful tradition, where the whole family gathers around the Holy Menorah (the Lamp which keeps on glowing for all those eight days) and enjoy their meal together. What can be a better time to prepare something Jewish and enjoy with our family too...

Preparation Time :  15 minutes (for Latke) 20 minutes (for Applesauce)
Cooking Time      :  20 minutes  (for Latke) 25 minutes (for Applesauce)
Assembling Time :  10 minutes
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

For Latke :

• 5 large Potatoes, peeled
• 1 large Onion
• 3 Eggs
• 1/3 cup Flour (use all-purpose flour)
• 1 teaspoon Salt
• 1/4 teaspoon Pepper
• 3/4 cup Oil for frying

 

For Applesauce :

 

• 11 large Apples, unpeeled, scrubbed, dried and each cut into 8 wedges (You can use any good grainy apple for this sauce)
• 1 cup Apple Cider or Unsweetened Apple Juice
• 1 or 2 Cinnamon sticks
• 1/3 cup Granulated Sugar
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Freshly Grated Nutmeg
• 1/4 teaspoon fine table Salt
• 1 scant teaspoon Vanilla Extract

 

Method :

For Latke :

 

  1) Grate potatoes and onion on the fine side of a grater, or in a food processor; or put in a blender with a few teaspoons of water. Try to keep off the water.

  2) Strain grated potatoes and onion through a colander, pressing out excess water. The end result should be almost dry. Set it aside in a big bowl.

  3) Add eggs, flour, and seasoning to the potato - onion mixture. Incorporate the ingredients well, forming a thick batter.

  4) Heat a skillet over medium high heat. Add 1/2 teaspoon of oil once it is sufficiently hot.

  5) Lower the flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown.

  6) Turn over and fry on other side 2 to 3 minutes.

  7) Remove from pan and place on paper towels to drain excess oil.

  8) Continue with remaining batter until used up, adding more oil when necessary. Keep the hot and ready Latkes in a flat dish and serve immediately with Home-made Applesauce.


For Applesauce :

To cook the apples:

 1) Place unpeeled apple wedges (including the cores) with the apple juice or cider and the cinnamon sticks in a medium sized heavy-bottomed saucepan and stir.

  2) Place the pan over medium high heat, cover and bring the mixture to a full simmer.

  3) Reduce heat to low and simmer the apples until very tender, stirring and mashing frequently, this will take about 15 to 20 minutes.

 To assemble the applesauce:

  4) Position a medium-mesh wire strainer or a food mill over a large bowl.

  5) Transfer the cooked apples, in batches, to strainer or food mill and force through into the bowl beneath, leaving the skins, cinnamon sticks and any seeds behind. I generally use a flat-edged wooden spatula for pushing apples through a strainer.

  6)  Discard what's left in strainer or food-mill and repeat with the remaining cooked apples.

  7) Once all the apple is completely stained, stir in the sugar, cinnamon, nutmeg, salt and vanilla.

  8) Cool the applesauce to room temperature, divide among jars or plastic containers and secure them with lids. The applesauce will keep perfectly for up to 3 weeks in the refrigerator. It did not last that long at my house at least...

 To serve:

Enjoy the applesauce chilled or slightly warmed along with Traditional Latkes.

Chicken with Green Pepper in Black Bean Sauce

Chicken with Green Pepper in Black Bean Sauce

The use of Black Bean sauce in Chinese cooking is a long alive tradition. This gives a special touch of flavour and a depth to the dish. I have always loved almost any and every Chinese cooking. But this is a special dish to me, because I learnt it from a very old Chinese lady in Kolkata's China Town. For those who don't know, Kolkata has wold's oldest China town outside China and it is the only city which has a Chinese Daily. I loved to see this lady, who used to run a small food joint at her dining cum living room, sitting six to eight people , used to cook almost in front of her guests. The way she moved her chopsticks was an awesome experience for me ! This and many other traditional Chinese dish were taught by her, specially when I started to stand by her and admire. This dish is a tribute to Madame Lou Chin.

Preparation Time :  20 minutes
Cooking Time      :  15 minutes
Difficulty              :  Very Easy
Serves                  :  4

Ingredients :

• 2 tablespoons Toasted Sesame Oil (you can also use normal sesame oil)
• 4 cloves Garlic cloves, peeled and sliced
• 6 tablespoons Black Bean Sauce (I use bottled ones, as I never took the pain of fermenting beans at home like Madame Chin)
• 1 teaspoon Salt
• 400 grams skinless, boneless Chicken Breast Halves - cut into cubes
• 1 cube Chicken Bouillon dissolved in 1/2 cup Boiling Water
• 1 large Onion, peeled and sliced
• 1 bunch Green Onions, chopped
• 2 Green Bell Pepper, diced
• 1 1/2 tablespoons Dark Soy Sauce
• 1 teaspoon Black Pepper
• 4 teaspoons Corn Starch dissolved in 3 tablespoons Water
• 4 tablespoons chopped Fresh Cilantro/Coriander leaves

 

Method :

  1) Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds.

 

  2) Stir in garlic and black bean sauce, and season with salt.

 

  3) Add chicken to the wok; cook, stirring frequently, until chicken is cooked through.

 

  4) Pour in dissolved chicken bouillon, cover, and cook for about 5 - 6 minutes.

 

  5) Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper.

 

  6) Cover, and cook for another 8 minutes.

 

  7) Stir in cornstarch mixture, and stir until sauce thickens.

 

  8) Stir in cilantro/coriander leaves, and serve hot with plain steaming white rice or even fried rice of your choice.

Chicon Au Gratin or Belgian Endive Gratin

Chicon Au Gratin  or Belgian Endive Gratin

This is a classic Belgian dish. When I was first asked to try this dish, I crinkled my nose, because most of the Endive dishes I tasted before tasted awfully bad and bitter. I just could not imagine sauteed and caramelised endives wrapped in ham and topped with Mornay sauce and baked can create such a delicacy. Mornay sauce is basically a Bechamel sauce with melted Gruyere cheese. The combination of flavours is amazing. This dish is popular for a reason. I tried to prepare this at home, but I could not get good Gruyere Cheese and used some Cheddar and Parmesan instead. I did not taste as good as it did with Gruyere. So in case you can lay hands on Gruyere, use it. You can still make it once to have a taste of this famous dish.

Preparation Time : 15 minutes
Cooking Time      :  35 minutes (including preparing the Mornay Sauce)
Baking Time         :  25 minutes
Difficulty              :   Medium
Serves                  :   4  - 6

Ingredients :

For the Endives :

6 small Endives

2 tablespoon Butter

3 cloves Garlic, grated

3 tablespoon Sugar

For the Mornay Sauce :

• 2 tablespoons Butter
• 2 tablespoons Whole Wheat Flour
• 3/4 cup / 180 mils Milk
• 1/2 cup plain Greek Yogurt
• 1/2 cup Gruyere cheese, grated (you can, like me, use a mixture of Cheddar and Parmesan)

For Assembling :

• 6 slices Ham
• 1/4 cup Gruyere cheese, grated (use mixture of Cheddar and Parmesan, if you can't get Gruyere)

 

Method :

  1) Cut off the base of the endives and remove all wilted leaves.

  2) Melt the butter in a frying pan and add the endives. If you have some extra loose leaves you can also add them to the frying pan.

  3) Saute the endives over medium heat for about 10 minutes until they start to brown. Turn them occasionally so they brown evenly.

  4) Add the sugar and garlic and continue to cook until the endives start to caramelise. Then take them out and place them on a plate with paper towels.

  5) For the Mornay sauce, melt the butter in a medium sauce pan over medium -high heat.

  6) Add the flour and combine it with the butter and cook the mix for a few minutes, till the flour is no longer raw.

  7) Take it off the heat and whisk in the milk until it is well combined.

  8) Place the sauce back on the stove and cook until it starts to thicken while constantly stirring.

  9) Then take it off the heat again and whisk in the Greek yogurt. Remember to take it off the heat before adding the yogurt, otherwise the Yogurt will curdle.

 10) Add the cheese and mix the sauce until the cheese melts and the sauce becomes uniformly thick.

 11) Meanwhile, preheat the oven to 425 Degree F / 218 Degree C.

 12) Then comes the most important part,  assembling. First, grease a casserole or baking dish just big enough to hold the endives.

 13) Take one endive and some of the loose leaves that came off and wrap this in a slice of ham.

 14) Place it in the baking dish seam-side down. Repeat with the rest of the endives.

 15) Pour the Mornay sauce over the endives completely covering them with sauce.

 16) Sprinkle the remaining Gruyere cheese or the cheese mixture forming a top layer.

 17) Bake in the pre-heated oven for 25 minutes at 425 Degree F / 218 Degree C or until the top browns and bubbles.

 18) Serve with some fresh salad and baguette or Garlic toasts and enjoy with the family.
 

Kabuli Chana Ko Tarkari - Nepali Chickpea Curry

Kabuli Chana Ko Tarkari - Nepali Chickpea Curry

Nepali food is highly influenced from it's neighbouring countries, India, Tibet and China. This Chickpea Curry is totally influenced by the North Indian style of cooking, but the cooking itself has Nepali simplicity and touch of a special taste, which makes it different from it's Indian counterpart. I first had this dish at a small hotel in a remote corner of the Historical City of Lumbini. I loved the food, served in traditional setting, on a Bell Metal plate and bowls by the ladies of the hotel owners family. It made the simple food taste much more tastier. You can, like me, easily make this dish a part of your Indian Kitchen and enjoy it with fresh Chapati, unleavened Indian flat bread.


Preparation Time : Overnight for soaking dry beans, 15 minutes
Cooking Time      :  20 minutes for boiling, 20 minutes for cooking
Difficulty              :  Easy
Serves                  :  4 - 6

Ingredients :

• 5 cups cooked Chickpeas/Garbanzo beans, drained but keep the cooking liquid 
• 2 cups chopped Tomatoes
• Vegetable Oil (you can use any vegetable oil, I generally use sunflower oil)
• 1 large or 2 medium Onions, chopped
• 2 Garlic cloves, grated
• Thumb-sized piece of Ginger, peeled and grated
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala (the packaged ones are good enough)
• 1 teaspoon Cumin, ground
• 1 teaspoon Coriander, ground
• Salt to taste
• Chili powder to taste (I use around 1/2 teaspoon)
• 2 tablespoons fresh Lemon juice
• 1/2 cup fresh Cilantro/Coriander leaves, chopped

 

 

Method :

 1) Soak dried Chickpeas in water overnight and then boil in a pressure cooker, with sufficient water for two whistles, or till boiled soft yet retaining the shape. You can also use canned Garbanzo Beans, drained.

 2) Drain the boiled peas and keep the liquid aside for later use. In case you use canned beans, keep a sufficient amount of Vegetable broth handy.

 3) Heat a large frying pan over medium - high flame. When well heater add vegetable oil and fry the onions and garlic until the onion pieces become translucent.

 4) Add the grated ginger and cook the mixture for a couple of more minutes. Then add the turmeric, garam masala, cumin, coriander, and the salt. Stir and cook for a couple of minutes.

 5) Add the chickpeas and the tomatoes, stir well.

 6) Add some of the cooking juices from the chickpeas, to stop the spices getting burnt. Keep cooking for about 3 minutes, till the spices are no longer raw, and the tomatoes get incorporated.

 7) Add some more liquid, about a cup. Let everything simmer for about ten minutes until the juices are reduced enough to your preference.

 8) Add the lemon juice and chopped cilantro. Season to taste with chili powder and check the seasonings and adjust if required.

 9) Now the Kabuli Chana Ko Tarkari is ready. Serve it hot with fresh Chapati and few roundels of freshly cut onions and enjoy with your family.

 

 

Khoresht-e Bamiyeh - Iranian Okra and Lamb Stew

Khoresht-e Bamiyeh - Iranian Okra and Lamb Stew

Khoresht is cooked in different ways, with different ingredients. This Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south of Iran. This dish is quite garlicky and spicy, compared to other khoreshts and uses tamarind juice. I always like this concept of cooking vegetables with meat/lamb, so I also add to this dish, potatoes, for some different texture and taste. You can definitely try this dish with Goat Meat besides lamb, those who eat beef can also try to use some tenderloins for preparing this dish.

Preparation Time : 30 minutes
Cooking Time      :  1 hour
Difficulty              :  Medium
Serves                  :  4

Ingredients : 

•   350 grams Okra/Ladies Fingers
•   300 grams Potatoes
•   1 medium Onion
•   4 large Cloves of Garlic
•   1-2 dried or fresh Chillies
•   400 grams Leg of Lamb or Mutton / Beef
•   3 tablespoons Vegetable Oil
•   1 heaped teaspoon Turmeric Powder
•   Salt to taste
•   Black pepper to taste
•   400 grams Chopped Tomatoes
•   750 mils Boiling Water
•   20 grams Tamarind Paste dissolved in 200 mils Boiling Water, then strained
•   1 tablespoon Tomato Puree or Tomato Paste
•   3 tablespoons Lemon Juice (optional)

Method :

  1) Cut off the top stems of the okra, taking care not to bruise them, and wash thoroughly.

  2) Wash and peel the potatoes and cut them into 4-5 cm/1 1/2-2 inch cubes.

  3) Peel and finely chop the onion. Peel and chop the garlic cloves. De seed and chop the chillies. Using a pestle and mortar, crush the garlic and chili together until mixed to a paste.

  4) Wash the lamb and dry it on kitchen paper. Trim off any skin and fat, and cut the meat into 4-5 cm/1 1/2-2 inch cubes.

  5) Place a medium-sized, heavy-based saucepan on Medium - high flame and add oil.

  6) When the oil is sufficiently hot, add onions and fry till golden.

  7) Add the garlic and chili paste and stir for a couple of minutes.

  8) Add the lamb, turmeric, salt and pepper to the pan. Mix well and fry lightly to seal the meat on all sides.

  9) Add the chopped tomatoes, boiling water and half of the tamarind liquid. Mix thoroughly.

 10) Reduce the heat, cover and simmer gently for 1 hour or until the meat is cooked: it should be tender enough to cut with a fork.

 11) Stir in the tomato puree/tomato paste and the potatoes.

 12) Cook for a further 15 minutes or until the potatoes are tender but not falling apart. Add more water if necessary. The liquid should now be reduced to about 500 mils.

 12) Add the okra to the pan and pour in the rest of the tamarind liquid.
.
 13) Cover and simmer for 20-30 minutes on a low heat until the okra is soft

 14) Taste and adjust the seasoning, and add lemon juice if you prefer a tarter flavour.

 15) Serve in a shallow bowl with the meat at the bottom and the okra and potatoes arranged on top. Serve hot with plain rice.

Mushroom and Onion Kasha

Mushroom and Onion Kasha

Kasha is an integral part of Russian Cuisine. There is a saying that you can take a Russian out of Rusiia but you cannot take out a Kasha out of a Russian.  These buckwheat groat dishes are made both sweet and savoury. This Kasha is one of the most common savoury dish. The Original dish is made from Porcini Mushrooms along with other varities of mushroom, just because fresh Porcini is not very common in India, I mostly use canned variety or at times just forget Porcini and substitute the amount with all the varities of mushroom available. In case you lay on fresh Porcini or even canned ones, do use them as they give a wonderful dimention to the dish.

Preparation Time :  1 hour (for soaking dried mushrooms) 10 minutes
Cooking Time      :  1 hour
Difficulty              :   Easy
Serves                  :   4 - 6

Ingredients :

• 1 package dried Porcini - about 3/4 cup mushrooms
• 1 1/2 cups Boiling Water
• 1 1/2 cups Raw Whole Grain Buckwheat Groats, around 320 grams 
• 1 large Egg, lightly beaten to blend
• 2 tablespoons Vegetable Oil, divided
• 3 large Onions, chopped - about 5 cups, I also use same amount of vary small onions, whole
• 250 grams of Assorted Fresh Mushrooms (such as button, oyster, and stemmed shitake), coarsely chopped
• 1 Garlic clove, chopped
• 1 1/2 cups (or more) Vegetable Broth (you can make fresh broth or use Broth powder mixed with hot water.
• Salt to taste
• Pepper to taste



 

Method :

  1) Place porcini in small bowl with 1 1/2 cups boiling water. Let soak until mushrooms are soft, 1 hour.

  2) Remove mushrooms from liquid; squeeze dry. Set mushrooms aside. Strain soaking liquid, leaving any sediment behind. Reserve soaking liquid.

  3) Combine buckwheat groats and beaten egg in heavy large pot (preferably nonstick). Stir over medium heat until grains are separated and lightly browned, this will take around 10 minutes.

  4) Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add onions and sauté until golden brown, about 15 minutes. Transfer onions to bowl.

  5) Add remaining 1 tablespoon oil, all mushrooms, and garlic to same skillet.

  6) Sauté until mushrooms are brown and tender, about 7 minutes.

  7) Add 1/2 cup reserved porcini soaking liquid and boil until liquid evaporates. Remove from heat. 

  8) Add remaining reserved soaking liquid and 1 1/2 cups vegetable broth to pot with buckwheat groats.

  9) Cover and cook over medium-high heat until buckwheat groats are almost tender, stirring occasionally and adding more vegetable broth by 1/4 cupfuls if needed, about 20 minutes.

 10) Add onions and mushrooms to pot and cook until heated through. Season with salt and pepper and mix well.

 11) Check the seasoning and adjust if required then serve Kasha in invidual bowls topped with a spoonfull of fresh butter or you can even sprinkle some finely chopped parsley before serving.