January 22, 2020

AL-HARIRA (MOROCCAN POTAGE)

Ingredients:
Minced lamb - 300 gms
Lentils - 150 gms
Onion - 100 gms (finely chopped)
Rice - 100 gms
Tomatoes - 300 gms (chopped)
Ginger - 50 gms
Parsley sprigs - 2 (chopped)
Celery - 50 gms
Cinnamon - 10 gms
Paprika - 10 gms
Cumin - 2 tsp
Flour - 50 gms
Salt - 1 tsp
Ground pepper - 1 tsp
Water - 1 1/2 litre
Eggs - 2
Coriander 
Oil

Method:

  • Heat a little oil in a saucepan, add the onion and celery. Fry until golden.
  • Now add the minced lamb, coriander, salt, pepper, spices and a little water and cook for approximately 15 minutes.
  • Then add tomatoes, parsley, lentils and cook for a further 20 minutes on a low heat, adding water if necessary.
  • Add the rice and when cooked, pour in the beaten eggs.
  • Finally, add the flour that has been previously mixed with water, and stir continually to avoid it from sticking to the bottom of the pan.


December 17, 2019

MATAR KI KACHORI

Ingredients:

For Filling:
Fresh green peas - 1 cup
Salt to taste
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Green chillies -2 (chopped)
Ginger - 1 tsp(chopped)
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp

For Puris:
Flour - 2 cups
Salt to taste
Oil - 2 tsp

Oil for frying

Method:

  • Coarsely grind green peas, chillies and ginger.
  • Heat the oil; add peas mixture and stir fry for 3-4 minutes.
  • Then add salt, chilli powder, garam masala and coriander leaves.
  • Mix and cook in low flame another 5 minutes.
  • Keep aside and let it cool.
  • Mix the flour, salt,oil and enough water to make stiff dough.
  • Knead the dough and divide into small portions as for puris.
  • Roll out each portion and fill with pea mixture and carefully reshape into ball.
  • Roll out each of the stuffed balls into 3" diameter circles.
  • Heat the oil and deep fry the puris one by one.
  • Serve with methi aloo.


December 16, 2019

NOTUN GURER PAYESH

Ingredients:
Milk - 1 litre
Rice- 50 gms
Notun gur - 200 gms(grated)
(freshly extracted jaggery from palm plants)
Raisins - 1 tbsp
Cashew - 1 tbsp (chopped). 
Ghee - 1 tsp

Method:

  • Wash and soak rice for 30 minutes.
  • Heat ghee and fry cashews and raisins; keep aside.
  • Bring to boil the milk in thick bottom vessel; when milk starts boiling add soaked rice and cook in low flame till the rice is soft.
  • Stir occasionally. Check the rice until it is too soft then remove from the flame.
  • Add cashew, raisins and notun gur and mix gently till gur completely  dissolved in the payesh.
  • Serve hot or cold.

CLEAR SOUP WITH OKRA

Ingredients:
Okra pods - 90 gms
Dashi - 6 cups
Fresh root ginger - 2.5 cm (peeled and sliced)
Light soy sauce - 2 tbsp

Method:

  • Scrub okra pods to remove the fuzz. Wash well under running water.
  • Bring a pan of boiling, salted water to the boil. Drop the okra into this and cook for 5 minutes until tender but still crisp.
  • Drain and cut into bite sized pieces.
  • Place dashi in a saucepan and bring to the boil over medium heat.
  • Add okra, sliced ginger and soy sauce.
  • Simmer for one minute.
  • Pour into warmed serving bowls and serve immediately.

December 15, 2019

POTATO OMELET

Ingredients:
Butter - 2 tbsp
Vegetable oil - 1 tsp
Potatoes - 2 (peeled and sliced)
Onion - 2 tbsp (chopped)
Fresh parsley - 1 tbsp
Eggs - 5
Pinch of nutmeg
Salt and pepper

Method:

  • Heat 1 tbsp butter and oil in small frying pan; add potatoes and season well.
  • Cook 2-3 minutes on each side over medium heat. Stir once during cooking process.
  • Sprinkle nutmeg over potatoes and mix; Cover and cook 8-10 minutes in low flame.
  • Add onion and parsley. Cook, uncovered for 3-4 minutes.
  • Meanwhile, break eggs into bowl and beat with fork; season well.
  • Heat remaining butter in nonstick pan; pour egg mixture and cook one minute over high heat.
  • Stir eggs rapidly and add potatoes.
  • Roll omelet and continue cooking for one minute.
  • Serve with cooked broccoli and decorate with cooked potatoes.


October 23, 2019

HARD CANDY


Ingredients:
Sugar - 2 cups
Corn syrup - 2/3 cup
Water - 3/4 cup
Strawberry flavour - 1 tsp
Pink colour - 1/2 tsp

Method:

  • Combine sugar, water and corn syrup in a saucepan. Bring to boil till sugar dissolves after that do not stir.
  • Boil until it reaches 260 F then add colour but not stir.
  • Boil until it reaches 300 f then remove from the flame.
  • Immediately add flavour and stir.
  • Pour immediately on to the greased plate.
  • Once set cut into pieces and store in jar.

October 04, 2019

BROWN RICE WITH LENTILS

Ingredients:
Brown rice - 1 cup
Brown lentils - 1/4 cup
Onion - 1 (chopped)
Boiling water - 2 cups
Sea salt to taste
Safflower oil - 1 1/2 tbsp

Method:

  • In a heavy deep pan, heat oil, add onions ans saute until transparent and lightly brown.
  • Add rice and lentils and stir over medium heat for 3 minutes.
  • Add boiling water slowly  and salt.
  • reduce heat to low, cover and simmer gently for 45 minutes or until liquid is absorbed.
  • Remove from heat and let stand for 10-15 minutes before serving.
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