Saturday, 20 June 2020

*Couscous Patties*

As i sit here to jot down a new recipe I tried this week, I noticed Oh gosh how long is it here, that I uploaded the last time….

It’s either the short time due to other chores, or one or the other picture is missing to upload and not to excuse but the laziness creeps in somewhere too  :D

So here I am with what I made this week and wanted to share with you all too
The Couscous Patties, easy, yummy a delight even the next day and I felt they tasted like falafel the next day, really nice with a light dip.

Couscous, is a grain from hard wheat semolina flour, and is coated with all-purpose flour to keep it from sticking as it cooks.
It has become very famous in the International  kitchens. And it's not because Moroccan food is suddenly the favorite on top list but  It actually has  to do with a healthy diet for many.

It is said that Couscous is , North Africa's answer to pasta,it is a tiny form of Pasta yet full with nutrition  and cheap in cost to fulfill the required amount of hunger : )

This little grain puffs up in no time and is ready to be served within half an hour
Many of my Turkish and German friends make tasty salad with it, I like the salad too but I thought of some finger food, similar to what I have in my Pakistani cuisine too.
It’s very easy to make, tastes really wonderful, can be taken all over as a snack or on trips and as a small lunch item @ work :)

I have made it the very simply way, you can add any vegetable according to your taste.
I have used chickpea flour as a coating here, we can surely omit that, or we can also use the all purpose flour for a crispy coating, I was making it for a special friend who avoids flour.

I’ve tried to make small videos, they are not the Prize winning ones hihi but I was using one hand to record and the other to work, so I think it’s pretty okay :D

So here we go, we need:

100 grams Couscous
150 ml vegetable stock
1 fine chopped onion
1 big carrot chopped or julienne cut
1 medium  pepper bell any color, red and orange make it colorful

2 tbsp butter
1 egg
2 tbs of curd (Quark) Which I did not add
½ cup of grated cheese ( which I forgot :/)
¼ cup of chopped Parsley (I used fresh coriander )
Salt and pepper to taste ( as the stock is salty too)
1/4 tsp Garam masala
(a blend of ground spices; black pepper, cumin seed, coriander seeds, cloves,cardamom, cinnamon and nutmeg)
       ¼ tsp Turmeric powder
½ tsp red chili flakes
½ tsp Cumin powder
2-3 twists of black pepper from the Mill

For the coating i took around 3 tbs of chickpea flour, added red chili flakes and a dash of salt and mixed it with chill water till it was quite flowy, sort of tempura batter.

The videos are step by step the way i prepared them,so hope it will be easy to follow.

-Put the Couscous in a big bowl and pour the boiling Veg Stock on it, mix it gently,cover a lid and let it work

-It will puff up in around 15 minutes
-twist and toss the couscous with a spoon so that it's not sticky and loosen up.

-now add all the rest ingredients and mix all well

I must confess I forgot to add the cheese, I was so into making the videos that it totally slipped out of mind, but actually I din’t miss the taste of it in the patties, yes the cheese has a binding effect and makes it juicy too while frying, so do add if you have it at hand and no harm if not.
-I am no great fan of Parsley so I added Coriander but I’d say do add the parsley as that gives it a special kick in taste  :)

 Add all spices and chopped Vegetable one after the other and mix all slightly.
I sprinkled some Orange/Lemon juice for a tangy taste.

Mix well after adding the egg so that all is equally smooth

I made a very gooey mixture with the chickpea flour for the coating

Fry carefully so they do not break, if you coat with flour they hold on, here i fried without the coating, but the rest i coated so you can see the difference in the following video ⤦

These ↧ are with the coating so you see they are steady and firm :)
The  different color is due to one handed camera lady so don't get confused :D

Enjoy making and having them with Yogurt Lassi as i did :D

Wednesday, 31 July 2019


I had made another Classy dish of my Mom  few days back and was wanting to share with you all too, the time to jot down the detailed recipe was missing, so today I sat down to do it :)

 It’s a famous "Hyderabadi Qubooli" made with Minced meat and all what is important to make it yummilicious : )

Mom had done many changes according to her taste and imagination, so this may seem different, but once made and eaten, you will never forget, this is my garantie : D

The memories of eating this years back made from Moms hands..., is till day today fresh in mind..... How i miss it....

The topping of it with fried potato is the highlight and Mom's own creation, which gives this dish a more richer taste, but at times when I am lazy I just fry the French fries: / this too tastes good; but more of a ready made chips taste, it should be crispy and fresh : ) so best is with the self made fresh potatos, no second view :D

Of course the ones in layers get soft, but the ones i save for the top are super crispy.

I usually prepare one part ahead and assemble it the next day if I have any guests; the best thing is that it tastes yummier the next day and that too; cold : ) I just lovvvvvve it!!!!!

So this is what we do. The process will seem long as the list is long but once you start to make it, it’s not more than making any Biryani preps : )

The more effort the yummier the taste as Mom used to say:
“Jitna gurr daloogay utna meetha hoga “means jitni Mehnat utna maza : )

I prepare all before hand as i start off, so here are the preps you can do one by one to make it easy in the end.

**1 cup daal channa( Bengal gram)
(wash and soak overnight)
This is important because the grains grow flatter and larger and are the beauty in the rice !

**4 cups rice (wash and soak 15 minutes and then boil with 3 tsp salt,as we make normal khushka,(plain white boiled rice) drain and keep covered so that they don’t dry

**I add Anis star, sticks of cinnamon, cloves and black pepper

**Boil eggs, slice them and keep aside
**Chop the bunches of coriander and peppermint

**Wash 3-5 green chilies or as many as you like, I love them so I add a lot, I love the hot taste with rice :)

**1 tbs Zarda rang (yellow food color)

So we need:

** 750 gram minced meat (I use half lamb half beef)

4 large onions (fine sliced)
3 large tomatoes (fine sliced)
5-6 green chilies (slit In the middle)
1tbs grated fresh garlic
2tbs julienne cut fresh ginger
6-8 curry patta 

1 ¼ tsp salt
1 ½ tsp red chili flakes
1 tsp coriander powder
1 ½ tsp roasted cumin powder
½ tsp almond powder
½ tsp turmeric (haldi)
¾ tsp garam masala
2tbs tomato paste (you can use thick purée too)
2tbs of mixed whole spices:
Black pepper corn, cloves, big cardamom, cumin seed
¾ cup oil

**for the layers 
5-6 hard boiled eggs
1 bunch fresh chopped coriander
½ bunch fresh chopped peppermint
1 large onion fried brown and crispy
1-2 large potato fried (cut in small cubes and shallow fried)

-heat oil, add the whole spices let splutter a bit
-add onion, fry evenly till nice light brown
-add the curry patta and fry a bit
-now put in the minced meat and sauté till all changes color
-Sprinkle the garlic to kill the smell
-add half the ginger and mix all
-the meat will leave juices so keep stirring on low heat
-the meat should not dry and form balls!
-Now sprinkle the spices one by one except the garam masala!
-Keep stirring, now drain the water and add the daal into it
-mix all well, and add the rest ginger
-mix in the tomato paste/puree and mix all
-we add NO water to it, all gets cooked in the tomato and meat juices
-now lay all sliced tomato slices and cover the lid to cook
-in around 20 minutes you’ll see that the daal is ¾ soft, let it stay so as we don’t overcook till mushy!
-now sprinkle the garam masala and keep it a bit slanted on any wooden coaster so that the oil gathers on one side
-drain that oil in a small bowl for the layering
-now cut the potato in cubes and fry on a medium heat till they seem roasted and cooked

**Now start the layering:
-spread the drained oil
-spread the rice
-top with mince/daal mixture
-lay slices of eggs all around
-sprinkle some potatos
-lay chopped coriander/peppermint/green chili
-sprinkle some fried onion
-again rice and once again the same process

-Save some fried potato for the top deco!
-Now make 5-6 deep holes with a wooden spoon’s back
-And sprinkle the zarda rang ( yellow food color) directly into the holes and close them

Cover the pot with an alu-foil piece and set it on steam (dumm)
First on the highest flame, as soon as you see the steam coming out of the pot, turn down to the lowest and keep it on the stove for around 10-15 minutes

Insha’Allah they'll turn super!!!

As you dish out the Qubooli, set the rest fried potatoes and the fried onions on the top

I sprinkle pomegranate seeds on it too, gives a very tangy taste,ultra delish!

It’s a very rich and heavy dish and a delight for the eyes and soul and the tummy…!

Saturday, 27 July 2019

**Family Gatherings**

Hello my dear viewers, hope you all are still there dropping by off and on :)
Quite a while that i uploaded anything, reason: life has become a bit busier than usual and eating habbits have taken a back seat :)

I had guest over from different parts of Europe, more of a family gathering after a long time and the last week was spent more or less in my favorite place my Kitchen my territory :-) 

Few things were on the wish list and few were on my menu plan, the recipes can be found right here on this site.

Food tastes better when you eat it with your family, i read this saying some time back, and that is so true, the joy the fun is no doubt double so great, sitting together, chatting and enjoying eating my delsih food :-D ( show off)

I'll uplaod few pictures from 'The Table'

Stir-Fried Beef on a bed of Rice with grilled Vegetable. I fry them and grill in the oven

The potato cutlets are an all time favorite from everyone so they are a must item which cannot be missed :)

A sunny boy's wedding bells are nearing and we celebrated a pre-ceremony, so i made "Petit Four" for him, basically worked with organic lemons and cream, spread the lemon glaze with a pearl on the top,that was a treat for the soul :)

Memories are made, when gathered around the table

Food is our common ground, a universal experience
James Beard

"Families that eat together, stay together" (Unknown Autor)

The brunch is the most important enjoyable part of our family sittings, a hearty start of the day with all what the tummy finds yummy :D

The sweet dessert was on the wish list, it is the traditional 'Ice-cream' made with milk and cream and garnished with nuts in and out and spread with a real silbver leaf on the top....kept to freeze over night.
A dream dessert :)

The Chai snacks are an all rounder, any time, any where, any quantity they are always on the table as an energizer, Chick pea Salad which is tangy and spicy with that extra tamarind chutney oh yummmz :)

 Opppssss the kling was still stuck on :-D

My Niece turned a bit more wiser and younger ( not older as i still have to live a few years ;-) so i baked  Melt-in-mouth Choco cuppies for her with vibrant colors topping according to her chirpy nature :)

Recipe will follow soon :)

Few bakings on the agenda in the coming days, so keep tuned and cheers :-)