Vada Pav

Vada Pav, not something that us Pakistan think about when we want something for a snack. Our snacks are usually samosa, pakora and stuff. But why not give this a try too?

I had Vada Pav at a small chaat place here in Muscat. I fell in love with it. I've had it countless times since than. But now since I live much further from that chaat place, I thought why not try to make it myself.

So this is the recipe that I came up with. 

The recipe of Garlic chutney is adapted from Tarla Dalal

Ingredients:

(For Vada):

1/2 tsp of Mustard Seeds

1/2 tsp of Cumin 

1/4 tsp of Ginger Garlic Paste

2 Green Chilies (roughly chopped)

1 small Onion (diced)

1 tsp of Red Chili Powder (adjust according to taste)

Salt to taste

1/4 tsp of Turmeric powder

a pinch of Chaat Masala (optional)

2 large Potatoes (boiled and roughly mashed)

Juice from half a Lemon

(For the Batter):

1/2 cup of Besan (Gram Flour)

a pinch of Baking Soda

Salt to taste

a pinch of Red Chili Powder

a pinch of Cumin

(For Green Chutney)

1/2 bunch of Coriander

1/2 bunch of Mint

1 Green Chili

1 clove of Garlic

Salt to taste

1/4 tsp Cumin

2-3 tbsp Tamarind paste

(For Garlic Chutney)

6-7 Cloves of Garlic

3 tbsp of grated Coconut

1 tbsp of Red Chili powder

Salt to taste

(Other Ingredients)

4-6 Pav/Burger buns

Method:

(For Green Chutney)

For the Green Chutney, Blend everything together with a little bit of water. Keep Aside. 

(For Garlic Chutney)

For Garlic Chutney, heat a little bit of oil in a small frying pan, cook garlic cloves till they are light brown. take out the garlic than roast grated coconut. Blend garlic, coconut and red chili powder. Add salt. Keep aside. 

(For Batter)

Mix besan, baking soda and the spices. Make a lump free, medium consistency batter with water. Keep aside. 

(For Vada)

Heat oil in a frying pan. Add Mustard Seeds. When they start to splutter,

add Cumin,

and ginger garlic paste.

When fragrant, add Green Chilies,

Onion, salt, turmeric and red chili powder. Cook for a minute. Add a splash of water if the spices starts to burn.

Add boiled potatoes and lemon juice.

Mix and keep aside to cool.

Make balls of the potato mix. 

Dip in besan batter and deep fry till light golden brown. 

To assemble Vada Pav, lightly toast the pav, apply green chutney and dry garlic chutney. Place vada on top and lightly crush with the top half of the bun. 

Enjoy!

Russian Salad

Ramadan Mubarak folks!

This is a blessed month in which Muslims all over the world fast from dawn till dusk. We practice self-discipline, increase Prayers, Recite Quran and charity during this Holy month.

This Holy month also teaches us self-control, sacrifice and empathy for those who are less fortunate.

So people, try not to waste food, and try to give to the poor as much as you can, not only for this month but all year round!

 Food is a huge part of Ramadan, from delicious salans and parathe in Sehri to pakore and fruit chaat in Iftar. It does get a bit old after a few days though, all the fried stuff (the food coma after all that, i could just pass out right in front of the table!), we ,meaning me and my husband opt for a more easier and much lighter-on-the-stomach option, We just have dinner !

We break our fast with Khujoor (dates), offer Maghrib prayer and than have dinner. Much better, believe me!

It was just the 3rd roza, but im already tired of frying stuff, so today I made Grilled Chicken with Potato mash and Steamed Vegetables. Paired it with this gorgeous Russian salad. 

(Will post the recipe for the grilled chicken as well)

This recipe if so close to the one you get at Pizza Hut, really delicious and so easy to make as well.

The recipe is slightly adapted from Tarla Dalal.

Serving: 3-4 people

Prep Time : 5-10 minutes

Cooking Time: 15 minutes

You'll need,

1 Potato, peeled and cut in small cubes

1 small Carrot, peeled and cut in cubes

1/4 cup of Peas

1 Apple, diced (I like them skin-on, you can peel them if you like)

1 small Cucumber

1/4 cup of Mayonnaise

2 tbsp of Cream (or full fat milk)

Salt to taste

a pinch of Black Pepper

1 tbsp of Caster sugar

Additional ingredients you can add,

Pineapple Chunks

Sweet Corn

Chickpeas

Bean sprouts

Tomatoes

Add the diced potatoes to the boiling water. After 5 minutes, add carrot and peas as well. Cook for about 5-7 minutes. Check the potatoes with a fork to see if they are done. Drain and leave to cool.

Meanwhile, mix together mayonnaise, cream/milk, salt, castor sugar and black pepper.

Chuck in boiled vegetables, apple and cucumber. Thoroughly mix, check and adjust seasoning. 

Enjoy!

Potato Pilaf {Aloo Waley Chawal)

Hey everyone!

I know its been a long time since I've posted anything here. We were busy moving to a different house. the last month and a half has been pretty hectic to say the least!

Between all the shifting, unpacking and organizing; I have started making cakes too. Check them out!!

So back to today's recipe.

Potato Pilaf ; or 'Alo waley Chawal' as we call it; was something that we used to have quite often when we were kids. I remember my mother making this for us and serving this with yogurt or pickles. So good!

But as we got older, this pilaf sort of went on the back burner, we stopped having it as often as we used to.

But this is an ultimate comfort food for me. 

Its really easy and so quick to make too!!

There are a lot of different ways to make it, I'm sure every Pakistani home has their own version, I'm sharing how I make it ! (a little twist to my mother's recipe)

This recipe is for 1 serving only (as I made it for myself only), you can multiply the recipe as per your requirement.

You'll need:

1/2 cup of Basmati Rice

1 Potato peeled and cut in cubes

1 small Onion, chopped

1-2 Green chilies

3-4 Curry Leaves

1/2 tsp of Red Chili Powder

Salt to taste

a pinch of Turmeric

1/4 tsp Cumin (Zeera)

1 small Tomato, chopped

Heat oil in a deep pan, Add onions, green chilies, curry leaves and cumin.
Cook till the onions are golden brown.

Add the spices with a little water to prevent burning. Stir for 10-12 seconds.

Add tomatoes and cook covered on low flame till the oil is released and the tomatoes are tender.

Add potatoes. Cook till the potatoes are half done.

now pour in water (double the amount of rice. I used 1/2 cup of rice, so I added 1 cup of water)

Check and adjust seasoning at this stage.

When the stock comes to a boil add your rice.

Cook on medium heat till almost all the water evaporates and the rice gets puffed up.

Then put on dam at very low flame for 10 minutes.

Take out and serve with Salad and Mint raita!

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 ?

Aloo Gosht {Meat and Potato Gravy}

Hi everyone !! 

Its been a long time since i've posted anything here, I'm so sorry about that (But loads and loads of pictures in this post !)

Last few months have been quite hectic. I completed my housejob in November, and immersed myself in wedding preparations.

Got married in January.

(sharing a few pictures of the events)

Went to Thailand for 12 days with the husband (Lets call him 'J') in February.

Than came to Oman, as my husband and his family lives here.

For the last few weeks i've been piling up recipes to post on the blog, just couldnt find the time.

The recipe that i'll be sharing today, is actually my mother's. She's an amazing cook and she has such an authentic desi palette !

You can never go wrong with this recipe. One of the best, believe me!

For this Recipe, You'll need:

750 grams of Mutton/Beef/Chicken (i used mutton)

1 large Onion, sliced

2 large Tomatoes

7-8 Green chilies

1/2 tsp of Cumin

1 tbsp of Ginger Garlic paste

1 tsp of Whole Black pepper

1 tsp of Cloves

1 stick of Cinnamon

2-3 Black cardamom 

2 tsp of Red chili powder

Salt to taste

1 tsp of Coriander powder

1/4 tsp of Turmeric powder

2 Potatoes, largely diced

a few sprigs of Coriander, chopped

1 tsp of Garam Masala powder

Heat oil in a pan, Fry Onion till golden brown.

Take out and blend with tomatoes, green chilies and cumin.

In the same pan, Fry ginger garlic paste till fragrant...

...than add cloves, black pepper, cinnamon and Black cardamom. Cook for half a minute...

...than add mutton.

When the mutton changes color, add the blended tomato and onion paste...

...and all the spices.

Add about a cup of water and let it cook on medium flame till the mutton is tender.

When the water evaporates...

...add potatoes. Mix for a minute...

...than add about 4-5 cups of water.

Let this cook for about 30 minutes of low flame. or till the gravy is the thickness than you want.

Just before serving, add garam masala and coriander on top 

Enjoy !