Friday, 27 March 2015

Besan ka Halva {Gram Flour Halva}

This Halva is something that i make when I'm craving something sweet but dont want to spend a lot of time in the kitchen and lets face it, we are all tired of eating Suji ka Halva! Dont get me wrong, i love that Halva too, but a little variation cant hurt anyone!
Its super easy and made with so little ingredients (ones that you usually have at home!)
and take only 15-20 minutes to make!

This recipe serves 2.

You'll Need:
4-5 tbsp of Gram flour
2 Cardamom pods
3-4 tbsp of Ghee (clarified butter)
1/2 cup of Milk
2 tbsp of Cream (can be skipped)
Sugar as desired. I used about 4-5 tbsp

Dry roast gram flour till light brown and fragrant. Careful not to burn.
Take your time with this step, if you add the other ingredients too quickly you'll have raw flour taste in your finished halva. So be patient, this would take around 8-10 minutes.

Add ghee and cardamom. Cook for about a minute or so.

Than add in the milk, cream and a little bit of water.

Cook till the Halva leaves the sides of the pan. Add sugar and cook till the sugar dissolves, about 2 more minutes.

Serve garnished with almonds and pistachios!


Friday, 20 March 2015

Vegetable Biryani

If you're fed up of eating meat everyday but still like something spicy and delicious, than this biryani is for you!
Its best is to make it when you clean out your fridge and there are 1-2 pieces of various vegetables that collect over 2-3 weeks that you can use instead of throwing them out. Almost all vegetables taste delicious is this biryani.

You'll need

1 tbsp of Ginger Garlic paste
1 tsp of Cumin
1 tsp of Garam Masala
2 tbsp of Red Chili Powder vary according to taste
2-3 Green Chilies
250-300 grams of Yogurt
2 large Onions, sliced
2 medium Tomatoes, chopped
200-250 grams of Peas
200-250 grams of Green Beans
2 medium Potatoes, cut in medium cubes
2 Carrots, sliced
1/2 bunch of Cauliflower florets

(For Rice):
900g to 1 kg of Rice
4-5 Cloves
5-6 Black Peppercorns
1 stick Cinnamon
3-4 Cardamom
1 tbsp of Salt

3 Eggs (boiled and sliced)
few leaves of Mint
1 Onion sliced

Boil Rice with cloves, black peppercorn,cinnamon, black cardamom and cardamom till 3/4 of the way done. Drain and sprinkle with cold water to stop the cooking.

Mix Garam masala, Cumin and Ginger Garlic paste with Yogurt. Keep aside.

Fry Onion till light golden brown, add cubed Potatoes and a little water. Leave to cook for about 10-15 minutes or till the potatoes are almost done.

Add Red chili powder, salt and the yogurt mixture.

and Tomatoes and Green Chilies. Leave to cook for about 5 minutes.

Add all the Vegetables. Cook uncovered for about 5-7 minutes.

When almost done, add coriander leaves and juice of 1 lemon

Mix Thoroughly.

Layer with Rice, place boiled egg in between the layers.

Sprinkle cumin, few mint leaves and fried Onion on top. Cover and put on very low flame for about 20-25 minutes.

Take out and Serve hot with mint yogurt and salad !


Wednesday, 24 December 2014

Beef Nihari

Hi everyone.
Its been a long time since I've posted something here, its has been a busy month.
I'll share the recipe or Nihari today, I made this a while back, clicked pictures but never got around to posting it. The recipes are piling up !
I'll post a lot more soon, InshAllah.

So about this recipe. As you can see, there's no layer of oil floating on top of the nihari, As many of you know, when we go out to eat it, we want the brain, marrow and floating oil on top, not a very healthy option. 
I here tried to make it just a little healthy by adding as little oil as possible without compromising on the flavor. Less oil and believe me, just as good.

Or if you do like a little oil on top, when you are ready it dish it out, leave it covered on very low heat for about 5-7 minutes. Voila, the 'little' amount of oil will rise to the top!

For This Recipe, You'll Need:
(For Masala):
1 tbsp of Fennel Seeds (Saunf)
1 tbsp of Coriander Seeds
2 small sticks of Cinnamon
2 Black Cardamom
2 Bay leaves
8-10 Cloves
10-12 Black peppercorns 
2-3 Green Cardamom
1 Star Anise
Salt to taste

(Other Ingredients):
1/2 kg of Beef (You substitute with chicken or mutton)
3 large Onions
1 tbsp of Ginger Garlic paste
1 tbsp Red Chili powder
1 tsp Cumin
1/2 tsp of Turmeric Powder
1 tsp of Coriander Powder
5-6 tbsp of Wheat Flour OR 1 and 1/2 Leftover Chapati

Coriander leaves 
Lemon wedges

Blend together the ingredients for the masala in a dry mill to make a powder.

Heat 1/4 cup of oil, throw in thinly sliced Onions.

Fry till golden brown, take out and drain on kitchen paper.

In the leftover oil, add Ginger Garlic paste, when fragrant, add the meat..

Red Chili powder, coriander powder, turmeric powder, Cumin and the Masala that we've made (reserve a tsp to add later)
Mix it around and cook for 5 minutes. When the meat changes color, 2-3 cups of water so that the meat is submerged (add more if needed) and let it cook on low flame for about 3-4 hours.

Dry roast 4-5 tbsp of wheat flour till fragrant. Mix it in a little water to make a paste.


You can use leftover chapati (i had tandoor roti) soak it in water for an hour, than blend to make a paste (i prefer this method, as it doesn't leave raw flour taste in the nihari. (and a great way to use leftover chapatis ;)

Add the fried onions (reserve a little for garnish) and flour paste to the nihari till thickened. Let it cook on low flame for 1 more hour.

Dish out, garnish with fried onions, chaat masala, coriander and lemon. 

Sunday, 30 November 2014

Shepherd's Pie

I've never make Shepherd's pie before, this is the first time. But i'm so happy that i did try this, as its incredible. Combining two of my most favorite things together, saucy mince and mashed potatoes.
And the best part? Its really quick and easy to make.

This recipe serves 2, you can double or triple the recipe as per your requirement.

Serves : 2
Cooking Time: 40-50 mins

You'll Need:
(For Mince):
300 grams of Mince meat (Beef/Mutton/Chicken. I used chicken)
1 small Onion (chopped)
1 small Carrot (chopped)
1 stick of Cinnamon
1/2 tsp of Red Chili Flakes
1/4 tsp of Cumin
Salt to taste
2 tbsp of Tomato Paste
1 small Tomato (chopped)
1/4 cup of Peas

(For Mashed Potatoes)
1 large Potato
3-4 tbsp Cream (can be skipped)
5-6 tbsp of Mink
Salt to taste
a pinch of Black Pepper
a pinch or Oregano (or any other herb)

Other Ingredients:
Garlic Butter (just mix mashed garlic with softened butter)
Green Onions
Mozzarella cheese

Heat oil, add chopped onion and carrots. Cook till the onions are translucent and the carrots are soft. Add mince tomato paste, chopped tomato, red chili flakes, salt, cumin, cinnamon and a little bit of water. Let it simmer for about 10 minutes (increase cooking time if you are using beef or mutton mince)

Throw in the peas, and leave for 5 minutes.

While that is cooking, make Mashed potatoes

Dice potatoes in 1/2 inch cubes and boil till fork tender.
Drain and mash. Put them on the stove, add black pepper, salt, cream, milk and oregano (any herb will do)

Mix on low flame till creamy and fluffy.

Grease any baking pan. I used ramekins, as I was making only 2 small portions (and because they are super cute) Any baking pan would do.
Add the mince mixture in the bottom.

Top it with mashed potatoes.
Now you can add anything on top you want.
I added only Garlic Butter on top of one. And Garlic butter and Mozzarella cheese on the other. 

Bake in a preheated oven at 180 for 20 minutes.

Sprinkle green onions of top and serve !

How incredible does that look ?

Sunday, 16 November 2014

Roast Chicken with Arabic Rice

I love nice juicy chicken, which i think is hard to do (i've messed up a few times as well). No one is a fan of dry rubbery chicken.
This recipe lets you enjoy super juicy chicken and its really easy to make.
The secret to this is to leave the skin on, it prevents the chicken from drying out in the oven.

(For Marination)
1 whole Chicken (mine was about 1 kg)
3 tbsp of Yogurt
Salt to taste
1/2 a bunch of Coriander
1/2 a bunch on Mint
3-4 Green Chilies
1 tsp Cumin
2 tsp Red Chili Powder (adjust according to taste)
1 tsp Chaat Masala
1 tsp Garam Masala Powder
1 tbsp Ginger Garlic Paste
Juice of 2 lemons.

(For Arabic Rice)
2 cups of Rice (soak in water for 30 minutes)
1 chopped Onion
1/2 tsp Ginger Garlic Paste
1 chopped Tomato
2 tbsp Tomato Paste
2-3 Cloves
3-4 Black Peppercorns
1 stick Cinnamon
1 Bay Leaf
Salt to taste
1/2 tsp Red Chili Powder
a few drops of Yellow Food Color

Clean the chicken from inside and out. You can remove the skin but i recommend against it. The skin will keep the chicken moist and juicy.

Blend the ingredients for the marinade together.

Marinade chicken for at least 2 hours. (For best results leave overnight)

Fill the cavity of the chicken with the peel of the lemon you juiced and a few cloves of garlic.

Place the chicken on a bed of sliced onions on a baking sheet.

Cover the pan with aluminium foil and bake at 200 degree centigrade for 40 minutes. 
Remove the foil and bake uncovered at 220 degree centigrade for another 25-30 minutes.
Check the thigh portion, take out if the juices run clear.

For The Rice:
Add chopped onion to a tablespoon of oil. When transparent add gingergarlic paste, clove, black peppercorn, bay leaf and cinnamon. When fragrant, add tomatoes...

..tomato puree, salt and red chili powder. Mix and cook for a minute.

Add Rice. Mix. and cook for a minute.

Than add water (double the amount of rice) cook on medium heat till the water evaporates. Than put on dam on very low flame for 10 minutes.

Serve with roast chicken.