Pakistani Beef Korma

Pakistani Beef Korma

Tomorrow Muslims world-wide celebrate Bakri Eid. I thought this was the right time to share something from a Muslim Country. This Korma is a kind of Curry, which is cooked with almost anything. I choose to prepare Beef Korma. But you can make it out of Lamb/ Mutton/Chicken even a Vegetable Korma is prepared at most homes. The rich flavours and subtle use of spices makes this dish so unique in taste. It is quite easy to prepare, so with just a little preparation before hand, you can give your Family and Friend a Eid Dawat (Special Dinner Invitation for Eid).

Preparation Time  : 20 minutes
Cooking Time       :  2 hours
Difficulty               :  Easy
Serves                   :   6

Ingredients :

1 tbsp Cumin Seeds

4 tbsp Coriander Seeds

1-2 tsp Cayenne Pepper

1 tsp Saffron Threads

3 tbsp Hot Milk

6 tbsp Ghee or Clarified Butter

2 middle-sized Onions, chopped

5 Black Cardamom pods/ Cinnamon sticks

4 Cloves

3 Bay leaves

1 Fresh Ginger, grated

4 Garlic Cloves (minced)

1 Kilo Boneless Beef (cut into-1/2-inch cubes)

1 cup fresh Yogurt (sweet)

1/4 cup Cream

1 tbsp Rose Water (heavy)

1/4 cup Blanched Almond

 

Method :

  1) Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.

  2) Soak the saffron in hot milk.

  3) Heat the ghee or clarified butter in a large, shallow, heavy pan.

  4) Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves.

  5) Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.

  6) Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.

  7) Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.

  8) Dry the beef pieces with paper towels and stir half of it into the spice mixture.

  9) Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.

  10) Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.

  11) Turn the heat to medium. Start adding the yogurt, 1 tablespoon at a time, stirring constantly and incorporating it into the mixture before adding the next tablepoon.

12) Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender.

  13) If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.

  14) Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.

  15) Fry the almonds in a little oil until golden brown. Serve the Beef Korma hot, garnished with the almonds.

  16) This dish can be served with Plain Long grained Rice, Pilaf or Naan, livened

flat bread.

Char Kuey Teow - Malaysian Shrimp n Noodles

Char Kuey Teow - Malaysian Shrimp n Noodles

You can't miss Char Kuey Teow, if you go to Malaysia. This one of the best known dishes available in the road - side food stalls. The freshly made Rice Noodles or Kuey Teow (spelt as Kway Teow) and loads of Shrimps, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, squids and chives in a mix of soy sauce make this mouth watering dish. What attracted me to dish was the charred smell of the Rice noodles that comes from super heated wok in which the ingredients are stir fried.  This dish is generally cooked in lard... I always cook it in peanut oil, though it does not taste exactly same. I am sure you would enjoy this dish as much as I do.

Preparation Time  : 30 minutes
Cooking Time       : 45 minutes
Difficulty               : Medium
Serves                   :  6

Ingredients :

450 grams fresh Flat Rice Noodles (Kway Teow noodles) or dried flat rice noodles, cooked as packet instruction 

3 tablespoon Garlic, peeled, finely chopped

200 grams Lard, finely diced, or substitute with 4 tablespoon Peanut Oil

200 grams Squid, cleaned, cut into inch squares or thick rings (you can use packaged ones)

200 grams of medium-sized Shrimps, cleaned,deveined, keep the tail if you wish

1 Lap Cheong (Chinese sweet sausage), cut diagonally into thin slices (you can also use any normal sausage if you wish)

2 to 3 Eggs

4 cups fresh Bean Sprouts

1/2 cup fresh Chives, cut into 1½ inch lengths or use scallions

2 tablespoon thick, Dark Soy Sauce (choose a brand that has a high caramel content)

3 tablesp Light Soy Sauce

Salt to taste

White Pepper to taste

2 tablespoon Water

 This recipe calls for Fresh Cockles, but I have never used them.. I genarally use 1 additional cup of Shrimps 

Ingredients for pan-roasted Chili Paste :

3 tablespoon Lard, which I substitute with peanut or vegetable oil

2 tablespoon Garlic, peeled, finely chopped

1 tbsp Belacan, also spelt belachan or blacan (dried shrimp paste mostly available in Oriental ingredients rack in Super Markets)

1 tablespoon Sugar

1 1/2 cups Chili Paste (use packaged ones or soak red chilies in luke warm water and grind)

Salt to taste

Pepper to taste

 

Method :

To prepare Pan-roasted Chili Paste :

 

  1) Heat wok over medium high flame, add lard or oil

 

  2) Once the Oil is hot, add Belacan(Shrimp paste), and stir-fry till belacan is quite roasted

 

  3) Add garlic, stir-fry till light golden brown

 

  4) Add chili paste and stir rapidly, till it bubbles

 

  5) Add sugar, salt and white pepper to taste

 

  6) Reduce heat to a gentle simmer, keep stirring 15-25 mins till the chili sauce reduces, oil starts to separate, and color of the chili paste changes to a dark, reddish brown - Be careful not to burn!

 

  7) Immediately pour the pan-roasted chili paste into a small bowl and set aside.

 

  8) Use to your taste of hotness.

 

  9) Cool and Store any extra in an airtight container in the fridge. It stays well for more than a month.

 

To Prepare Rice Noodles : 
1) If you are using Fresh flat rice noodles...  Gently separate the noodles.
 If they are too stuck together, do not force them apart. Soak the noodles in warm water for 1 to 2 mins, and using your fingers, gently separate the noodles. Be careful not to soak them too long - noodles should be 'al dente' or they will break up too much when stir frying. Drain thoroughly.

2) If using packaged Dried flat rice noodles.... To prepare, pour hot boiling water, enough to cover the dried noodles. Soak till just al dente. Use a chopstick or tongs to give it a stir to separate the noodles in the hot water.

 3) Drain the hot water from the noodles. Immediately place noodles under a cold tap and allow cold running water to cool off the noodles. Drain well. It's vital for the noodles to be just al dente - not soft so that it does not break up too much when stir-frying

To stir fry Char Kway Teow :

 

 1) In a small bowl, mix the thick, dark soy sauce, light soy sauce with 2 tablespoon water This is your flavoring soy sauce mixture. Set this aside.

 

 2) Heat wok on high flame, add lard cubes if you use it, otherwise omit this step. 

 

 3) If you are using lard, melt it and remove lard oil into a small bowl.

 

 4) Heat wok, preferably a cast iron wok to smoking hot, add 4 tablespoom of the lard oil or peanut oil

 

 5) Immediately add garlic and stir-fry garlic a few seconds, add lap cheong (Chinese sausage) and stir-fry the lap cheong for about a minute.

 

 6) Toss in fresh shrimp and squid, stir-fry till just turned opaque - do not overcook

 

 7) Add noodles, sprinkle 3 to 4 tablespoon of the soy sauce mixture all over the noodles, and salt and white pepper to taste.

 

 8) Gently stir-fry for 3-5 minutes.

 

 9) Make a circular empty space in the middle of the wok, using your ladle to push the noodles up and all around the outer edges of the wok.

 

10) Add 1-2 teaspoon lard or peanut oil, break 2 or 3 eggs upto your preference, add a pinch of salt to the eggs.

 

Picture Curtesy : RasaMalaysia                                  

 

11) Roughly scramble the eggs, when it's done, push the eggs aside, add the fresh cockles if you are using it, and stir-fry a few seconds otherwise, simply Omit This Step.

 

12) Fold the noodles over and add 3 tablespoon of the pan-roasted chili paste. If you think you can't handle the heat, reduce or increasease according to your taste.

 

13) Stir-fry gently, allow noodles to get slightly charred in the hot wok, 5-8 minutes. 

 

14) Finally add chives/scallions and bean sprouts, fold the noodles over, give it one good last stir-fry to mix well with the noodles.

 

15) Turn off heat, dish onto individual serving plates, add a dash of white pepper and serve hot immediately.

 

Note :
The bean sprouts should be nice & crunchy when the Char Kway Teow is served. Therefore, it's very important to add the bean sprouts at the very last minute - as the bean sprouts will continue to cook & wilt after removal from heat.

For an authentic 'Char-red' Kway Teow i.e. for that 'charred taste', you have to maintain a very hot wok, preferably an cast-iron wok. Also, it is best to divide the ingredients and stir-fry the noodles in smaller or individual servings.

　

 

Jasha Maroo or Bhutanese Mince Meat Curry

Jasha Maroo or Bhutanese Mince Meat Curry

Bhutanese dishes are not as common as Chinese or Thai or Even Burmese food but the food from Bhutan are simple affair that are prepared from fresh local ingredients. The simple people of Bhutan traditionally rear sheep and goats, which provide them with both food and clothing. I had this dish during my first visit to Thimpu, The Capital city of Bhutan. It was served with loads of fried potatoes, steaming fresh rice and a bowl of simple salad made of cucumber, onions and tomatoes. The flavours of this dish are so simple and honest that it stole my heart. I have prepared this dish over and again and it never failed to please my guests or my family members. You can try preparing this dish at home, I am sure your family members would feel the same.

Preparation Time : 15 minutes
Cooking Time      :  25 minutes
Difficulty              :  Very Easy
Serves                  :   4 - 5

Ingredients :

1 kilo Mutton/Lamb mince
2 tbspoon of Vegetable Oil
2 cloves Garlic, crushed
2 medium Onions, sliced
2 - 3  Tomato, chopped
3 Green Chilies, cut into small pieces or use Chili powder
Salt to taste
1 tablespoon Coriander Powder
1 teaspoon Turmeric Powder
Chopped Cilantro/Coriander leaves

Method :

1. Wash Clean and drain Mince well.

2. Heat a wok over medium high heat, add oil to the wok.

3. Put in onions, tomatoes, chilies and garlic, give a quick stir and lower the heat to medium.

4. Add Coriander powder and Turmeric powder. Mix well.

5. Add the mince and salt. Mix well with the onion mix in the wok.

6. Cover and cook for 20 minutes or till the mince is well cooked. Check the water in between, if it dries up add a little at a time.

7. Check the seasoning and adjust if required.

8. Serve hot with rice and don't foregt to sprinkle the chopped Cilantro/coriander leaves before serving.
 

Malooba or Maklooba

Malooba or Maklooba

This is an authentic Arabic recipe. This is mostly cooked in Egypt, Jordon and all other Mediterranean countries. The dish is slightly elaborate, because of it's long list of ingredients and also the time taken. But if you care to cook this wonderful dish created Rice, Chicken, Cauliflower, potato and different spices, you with be rewarded with a dish so unique in flavours and aroma that you would love to prepare it time and again. This dish is said to have been a favourite dish of the Pharaohs .. who knows, may be so... but the aromas of this are sure to transport you to the bygone eras.

Preparation Time :  1 hours
Cooking Time      :  1 1/2 hours
Difficulty              :  Medium
Serves                  :  6

Ingredients :

1 whole Chicken, weighing around 1 1/2 kilos, cut into pieces

6 cups Water

1 medium Onion, quartered

2 tablespoons ground Allspice/Kabab Chini

1/2 teaspoon ground Cardamom(Green Cardamom)

3 whole Cardamom seeds (Black Cardamom)

4 whole Cloves

3 Bay leaves

Few Strands of Saffron

1/2 teaspoon freshly ground Nutmeg

2 1/2 cups uncooked Basmati rice, rinsed and drained

2 tablespoons ground Allspice

3 tablespoons Vegetable Oil

1 large Potato, sliced into rounds1

1 large head Cauliflower, separated into florets

1 large Eggplant, peeled, cubed, and salted; make sure to place in a colander so water can drain

2 medium Tomatoes, diced

Salt to Taste

Pepper to taste

Toasted pine nuts, for garnish

Method :

   1) Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves salt, paper corn and bay leaves.

   2) Bring to a boil, and cook until chicken is tender, about 40 minutes.

   3) Soak the rice in water while waiting for the chicken to cook. And also soak saffron strands in 1/4 cup of warm water.

   4) When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice.

   5) Remove chicken, strain and reserve broth.

   6)  Heat the oil in a skillet over medium-high heat.

   7) Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cooked. Next fry the eggplants and drain on a paper lined plate.

   8) In a separate pot with a thick bottom, Add a bit of oil, add onions and sweat them. Then layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan.

   9) Add the cauliflower, eggplants and tomatoes, and sprinkle a handful of rice over the vegetables.

  10) Remove the bones from the chicken and place the chicken in the pot.

  11) Cover with the rest of the rice. Pour Soaked Saffron from the top.

  12) Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice.

  13) Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender.

  14) When the liquid has absorbed, have a large round tray ready. Let the cooked dish stand for 10 minutes.

  15) Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.

  16) Serve the dish hot with Fatoosh salad and bowl full of Greek yogurt, garnished with roasted Pine nuts.

　

Moroccan Vegetable Curry

Moroccan Vegetable Curry

The vegetable curry is a staple meal in every part of the world and each country has it's own signature Vegetable Curry. The Vegetables used in the curry are almost same everywhere, it's the spices and herbs that makes all the difference. The flavours of a curry reflect the food and cultural heritage of that country. This Vegetable Curry is no exception. It is mostly spiked up with orange juice, you can also use ginger juice to give it an unique flavour.

Preparation Time  : 15 minutes
Cooking Time       :  35 minutes
Difficulty               :  Easy
Serves                   :  4

Ingredients :

1 Sweet Potato, peeled and cubed

1 medium Eggplant/Brinjal, cubed

1 Green Bell Pepper, chopped

1 Red Bell Pepper, chopped

2 Carrots, chopped

1 Onion, chopped

1 Zucchini, sliced

300 grams Spinach

6 tablespoons Olive Oil (use ordinary Olive Oil, no need for Extra Virgin)

3 cloves Garlic, minced

1 teaspoon ground Turmeric (or use 1/2 teaspoon of Turmeric Powder)

1 tablespoon Curry Powder (use any ordinary packaged Curry powder)

1 teaspoon Ground Cinnamon

3/4 tablespoon Sea Salt

3/4 teaspoon Cayenne Pepper/ Kashmiri Mirch

400 grams Garbanzo beans/Chick Peas, soaked overnight, boiled and drained

1/4 cup blanched Almonds

2 tablespoons Raisins

1 cup Orange Juice

 

Method :

  1 ) In a large pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil.

  2) Saute over medium heat for 5 minutes.

  3) In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.

  4) Pour garlic and spice mixture into the large pot with vegetables in it.

  5) Add the garbanzo beans/Chick peas, almonds, zucchini, raisins, and orange juice.

  6) Simmer 20 minutes, covered.

  7) Add spinach to pot and cook for 5 more minutes.

  8) Check the seasonings and adjust if required. Serve hot along with long grained cooked rice. You can also sprinkle some chopped coriander leaves on the curry before serving.

　

 

Pan Shreared Cuban Sea Bass

Pan Sheared Cuban Sea Bass

This recipe I first had at a small Cuban food joint in New york. The Sea Bass was fresh and the cooking was excellent. I liked the dish so very much that I had visited that place three subsequent days and ordered the same dish. On the third day the Chef himself walked out of the kitchen and wanted to ask me about this dish and I took the opportunity to fish out the recipe for this yummy dish from that kitchen hardened Cuban Chef.  I am glad that I did. This dish is a super hit here in India, specially with my sons. I am sure, when you cook this dish the reaction at your home will be same.

Preparation Time : 10 minutes
Cooking Time      :  25 - 30 minutes
Difficulty              :  Easy
Serves                  :  4

Ingredients : 

• 2 tablespoons Extra Virgin Olive Oil
• 1 1/2 cups white Onions, thinly sliced
• 2 tablespoons minced Garlic
• 4 cups Plum Tomatoes, seeded and chopped (in case you don't get plum tomatoes, use regular ones that are smaller in size and perfectly ripened) 
• 1 1/2 cups Dry White Wine
• 2/3 cup sliced Stuffed Green Olives
• 1/4 cup drained Capers (you will get bottled Capers in Super Markets)
• 1/8 teaspoon Red Pepper Flakes
• 4  x 150 grams Fillets Sea Bass (ask your fish monger to do the fillets) 
• 2 tablespoons Butter
• 1/4 cup fresh Cilantro/Coriander leaves chopped
• Salt to taste

Method :

  1) Heat oil in a large skillet over medium heat.

 

  2) Saute onions until soft. Stir in garlic, and saute about 1 minute.

 

  3) Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.

  4) Place sea bass fillets into sauce. Take care, not to overlap them.

 

  5) Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork.

 

  6) Transfer fish to a serving plate, and keep warm.

  7) Increase the heat, and add butter to sauce. Add salt.

 

  8) Simmer until the sauce thickens. Stir in cilantro. Check the seasoning and adjust if required.

 

  9) Serve sauce over fish. And serve hot with a bowl of long grained rice.

Colombian Sancocho

Colombian Sancocho

This is a Chicken stew from Colombia. This is an everyday kind of meal, cooked with Plantain, Cassava roots, Tomatoes and Onions. There is nothing exotic about this dish. It is simple meal, which is shared by the family, sitting together for lunch or dinner. Generally Sancocho is a community meal cooked over a big pot over open fire. The measurements given here are actually meant for that, you can reduce them according to your requirement. So when you just want a homely dish for a close knit family dinner, just think about this dish. I do. My family members love to have this simple stew at the end of a tiring day and I am sure that you and your family members would also love it.

Preparation Time   : 20 minutes
Cooking Time        :  40 minutes
Difficulty                :  Easy
Serves                    :  10 - 12

Ingredients : 

• 2 liters Water
• 1 tablespoon Salt　
• 1/4 cup chopped fresh Cilantro/Coriander Leaves
• 4 cloves Garlic, crushed
• 6 Chicken Leg quarters
• 2 Plantains (green), peeled and cut into 6 pieces
• 1 large Onion, chopped
• 1 Kilo Potatoes, peeled
• 2 kilos fresh Cassava roots, cut into 6 pieces (there is no actual substitute for Cassava Roots, it is available in most Super markets. In case you really want to substitute, you can use Whole Corn Cobs instead of Cassava) 
• 2 tablespoons Cooking Oil (any Vegetable Oil)
• 4 large Onions, peeled and thinly sliced
• 1 teaspoon ground Cumin, or to taste
• 1/2 teaspoon mild Paprika, or to taste
• 1 teaspoon Salt, or to taste
• 1 kilo Tomatoes, chopped

Method :

  1) Place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion.

  2) Bring to a boil, and cook for about 20 minutes.


Sanchocho Pots in Community Kitchen

  3) Add the potatoes and cassava (Corn cobs) to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.

  4) While the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat.

  5) Fry the onions in the hot oil, and season with cumin, paprika, and salt.

  6) When the onions are limp, stir in the tomatoes, and remove from heat. And set aside.

  7) Check the potatoes and cassava (Corn Cobs), if they are tender, check the seasoning and adjust if required.

  8) To serve, spoon the chicken stew into bowls, and top it with the tomato onion sauce.

  9) You can also serve Rice/Bread with this stew in order to mop up the juices.