The Original Shepherd’s Pie

A really hearty meal, very easy to make and full of vitamins and healthy vegetables. Many make it with chunks of meat; I make it with minced meat. There are so many ways to make it for sure but in Shepherd’s Pie there are normally these three vegetables used: carrots, peas and corn, but it is up to you if u want any other vegetable in it you can surely add according to your choice for new variations : )

 

I don’t use egg yolk to brush on the top as many do , coz it gives me a very eggissh smell and it covers the aroma of the baked potatoes L so up to you who want, can brush it, to get the yellow color otherwise I prefer the lovely original potato light yellow color :-)

   So this is what we do:
5-7 medium potatoes
300gr lamb minced meat
1 medium onion (thin half sliced)
100gr carrots ( peeled and cut in tiny squares)
100 peas
100gr yellow corn
¼ cup water
¾ tsp slat
1tsp Sweet paprika powder
dash of nutmeg
Parmesan cheese to sprinkle
1 tbs flour
6-8 tbs butter
-peel the potatoes ,cut i four and boil them with some salt
-drain water, and mash in a big bowl adding 2-3 tbs butter, this makes it flaky
-Heat another 2-3 tbs butter in a wok, fry the onion light pink
-add in the carrots and fry till half done
-add in the peas and fry till ¾ done
-give in the minced meat and fry it till the meat turns into a fresh color
-season with paprika powder and salt and grate some nutmeg directly upon it
-mix all well, add the corn and mix all together
-sprinkle the flour so it absorbs away the extra liquid, due to peas and carrots
-fry all together and take off

-now grease your baking form with some butter and give in the vegetable mixed minced
-pat it good with a spoon back to level it
-now spread the mashed potatoes over it and DON’T press it just leave it with peaks and uneven surface, this gives it a good pie look :-)
-drop dots of butter on each corner ,sprinkle the parmesan cheese and some paprika powder
-bake in a preheated oven on 180 ° for nearly 30 minutes
-you will see when it is done when it turns golden from the top

Potato-Chickpea Samosay

I think there is no introduction needed for samosay; it is the most beloved eaten snack with tea everywhere specially in Asia and now even here in Europe!

There are so many different ways of making it, small, big large, with different fillings but the most favorite is the one with potatoes!

I also tired many versions and this here was THE one!!!The dough for it was so nice and soft which gave me the best results ever that I myself was surprised and of course over whelmed as they turned out so perfect like we usually buy in stores or the ones like in Pakistan… Now really I am not showing off I am just happy at the results and am sure if you try them you’ll also be delighted: )
This is how I made them:

For the Samosa Dough:
300gram Plain flour (3 cups)
1tsp salt
1 tsp half crushed white cumin seeds
3 tbs soft butter
2 tbs plain yoghurt
Luke warm milk to knead the dough 1-2 cups or as needed

-Mix all ingredients in a bowl and knead medium firm dough by rubbing it with your palms so the butter actually mixes in all over evenly, as this helps to make the dough crispy (Khasta)
It will seem like a very lengthy recipe but I will try to explain so u can make it easily with your “left hands” (a German saying : )
Make small round balls, place on the flour dusted tray, and cover with cling and let it rest an hour

Filling:
4-6 large potato (boiled and peeled)
I can boiled chickpea (300gram)

1tsp salt
1tsp crushed red chili
1tbs crushed coriander seeds
¾ tsp methi powder(Fenugreek)  (I grind the dry methi leaves)
1tsp roasted white cumin seeds powder
1tsp white cumin seed half crushed!
½ tsp Annar daana powder(dry pomegranate powder)
1 tbs lemon juice
3-4 green chilies
Half bunch chopped fresh coriander
2medium onion this sliced

Prep:
First mash the potatoes just coarse and then with a big knife cut just so much that u can see chunks of it . Don’t make a Bhurta like we make for kababs coz the chunks give u the yummy taste!

-heat 4-5tbs of oil in a non stick broad wok and throw 1 tsp white zeera in it
-as they start to splutter add all the dry spices directly into the oil and stir on low heat or else it will give a burnt smell
-the color will change a bit green coz of the methi so no worries; it will look fresh when we add the potato to it : )
-now fry the onion slices in the same oil till they seem transparent, first add the chick peas, fry a little bit then add the potatoes and mix well by sprinkling some water so the potatoes do not stick
- take it out on some tray to let it cool down
-add the chopped green chilies and coriander evenly

-make a glue to stick the samosas, 1tbs floor, some luke warm water, mix till it looks like a glue. Many use only water but once the first made samosa dries up it starts having openings so better do the “seal them”: )

-dust your working table with good flour so the dough won’t stick
-roll out at least 15cm round roti, cut in the middle so we have a big size for the samosa
-paste the glue on the edges making a triangle, fill in with a tbs and again glue the front edges and press hard
-place on a tray dusted with flour, again this flour makes it stay dry and while frying they won’t absorb extra oil you can actually see them as u fry them that the surface will look dry
-after making all the samosaas then heat the oil, mean while they will rest a bit
-fry on a medium heat not too high as they will get darker and won’t cook from inside
-place on a kitchen paper and don’t stack them coz then they will get soft, they stay crunchy once they are left alone lol…..

-They are actually the best samoosaas ever, 2 per head is very filling, I served with homemade harri chutney (green chutney)  imli ki chutney (tamarind chutney)and readymade HP sauce : )

Why we knead with milk??? Coz the crisp comes with yoghurt and milk and butter, I had always seen my Mom kneading the dough with milk, I even knead the Namak paray dough with milk : )
Hope you Enjoy making them!

Ginger/Pickle Chicken

I love cooking in Karahies or Woks or frying pans, it gives the dish a different look and taste somehow : ) Chicken is cooked  fast anyway and its best to cook  uncovered if we make it in a pan, and I usually serve it that way direct from the stove on the table : ) I used chili/lemon pickle but you can use any of your choice too but it should be hot, only then you get this pickle taste in it : )

Here’s what you need for it :

1 whole chicken ( in small pieces)
3" thick fresh ginger piece (julienne cut, make 3 portions)
whole spices such as:
2-3 black cardamom
5-6 black pepper corn
2 sticks cinnamon
2-3 broken green cardamom with skin
1tsp salt or to taste
1tsp red chili powder
1/4 tsp paprika powder (gives a fresh red color)
1/2 tsp roasted white cumin powder
1tbsl roasted grinded brown onion
1tbsl fresh garlic paste
2tblsp plain yoghurt
5-7 tbs  butter
1tbsl chili/lemon pickle
coriander and green chili for garnishing

-heat butter, do not let turn brown or burn
-add in all whole spices and let splutter till it gives aroma
-add in the chicken and stir till juices dry
-add fresh garlic and stir well
-sprinkle half of the ginger and stir
-add spices and mix all well, keep stirring
-now again give in some ginger and mix well
-add in the yoghurt and keep stirring so no lumps form
-add in the onion and mix all well
-in the end add in the pickle and mix all once again
-cover and let simmer on low heat for only 5-8 minutes
as the meat should not break off
-Garnish with the rest ginger, fresh coriander and green chilies

-serve with naan or khushka,(plain white rice) tastes very spicy :)
Enjoy!!!

Kharay masaly ka qeema ((Whole spices Minced meat)

As the name reflects this is an ultra delicious dish with crunchy spices and the hot flavour….. My childhood’s memories arise… my Mom and my Aunt used to make it very often, I loved the red whole chilies in it, and with watery eyes and a runny nose the wish was always there…more,.. more...more .. : )

It’s simple yet very rich in taste and flavour:


Marination:
500grm Minced-meat
1tsp salt
1tsp red chilli flakes
1tsp roaszed cumin powder
1tsp corriander powder
1tbslp fresh grated garlic
2-4tbsl fresh lemon juice

 mix all spices in the meat and keep it in fridge for over nite

Preps:

¼ cup butter/oil

3medium onions fine sliced

2” inche giner piece cut in stripes

6-8 red whole cillies

2 tomatoes, sliced

3-4 green chilli sliced

1tbsl of cloves and black pepper mixed together

1 lemon for fresh juice

 

Take a broad frying pan

Heat butter or oil in it

sprinkle some ginger and stir till it gives a nice smell

give in the minced meat and stir well

.now sprinke some ginger stripes and stir

you will see that it leaves lots of water so keep stirring

add the green chillis and stir welll.

add the sliced onions and mix all well

add in the red whole chilli and the whole spices

lay the sliced tomatoes and let cook with open lid

now add 2tbls of butter and keep stirring till the butter shows up

keep adding ginger from time time

it’s ready when  you see that the minced is dry  and crumbly.

sprinkle fresh lemon juice

I don’t garnish with fresh corriander as then the aroma of corriander rules the dish and that’s NOT the Qeema’s aroma :)

Enjoy with Khushka (plain white rice)

''Mama's Allerlei''

Mama's Allerlei is a very favored and liked German dish with all the healthiest Vegetables in it  that could be : ) Over the years I have a great liking of German food too, of course I add and omit accordingly, I mix in some of my own spices to give it a bit hotter taste : )

I tried to find the translation of it, it’s something like this : )

*Mama's hodgepodge*

Although it’s a complete meal but i make Buletten with it, very tasty minced meat balls, also a German speciality. Will upload them soon here : )

So this is what we need to make this Hodgepodge : )

2 chicken breast fillet
4-6 tbl sp oil/butter (melted butter)
1 zucchini (green squash)
2 large potatoes
3 carrots
1 bunch broccoli
1 large onion

For the sauce:
200ml sour cream
¼ paprika powder
½ tsp curry powder
¼ tsp turmeric powder
¾ tsp salt
Seasoning:
1 tsp dry olives
1 tsp dry tomatoes
¼ tsp mixed herbs

Preps:
Cut the fillet in very thin stripes, best is to freeze it for a while when it is hard you can just slant the knife and peel of thin slices very easy and very even!
Peel and cut potatoes in rounds and THEN boil them till done, drain- let aside
Cut carrot in rounds, pluck broccoli flowers with half stems
Cut onion in thin fine rings

Method:
- Heat oil/butter in a broad frying pan
-add the fillet stripes and stir till golden brown, take out, let aside

-fry carrots slightly till they get a brown color but stays firm to bite
-add in the broccoli and fry, add potatoes and fry
-now take all out and let aside
-pour the cream in the same pan, add all spices and whish till it becomes half thick
-Mix al the fried things together and dish them in a casserole
-pour the creamy sauce on it sprinkle the dry olives and tomatoes and cover with an alum foil
-Now the real “Mamas Allerlei” is eaten exactly like this without baking just with a bap or bread your choice, but I liked to bake it so sprinkled some Gouda grated cheese on it and just baked it till the cheese melted not longer than that!

It has a very fresh and yummy taste and is a Vitamin C supplier, as we don’t cook the veggies too long.
The sauce gives it the gravy so it is not dry
Above all it is light and ideal even if we have it late for dinner!

Enjoy Rania’s hodgepodge ;D

“"….. and more from Mommy’s house remedies….“” Part 2

I always thought that boric soda also known as soda bi-carbonate;  was good for the hard chickpeas  so that they are soft to be boiled for that yummy Aloo Channa Chaat : ) till I came to know more about it and then used them myself and I always rely on it now so whatever I write is my own “Tried and Tested” experience…..

Did you know it’s the best ever powder to solve all your infections….

For pain in joints…. By just taking baths in the Boric mixed water

For restless feet…….By taking foot bath daily for half an hourReduces sweaty feet… with a daily foot bath with 3tsp soda in 10 L water


Great against a mosquito bite….by making a paste with a little amount and applying like any cream…


For your fridge, if it smells, just place some boric in a plate in keep it in, yes the coffee is too good too, but may be many don’t like the smell of coffee and boric powder is neutral..


To whiten your gray curtains…..just put 2 table spoons of it in each washing along with the soap..


To give your burnt pot the shine back…Just boil some water with 2 table spoon of boric in it, yes the baking soda does the same too..


To get rid of the smell in your hands after cutting onions, just take some powder in the palms and wash thoroughly…

I lately had some stupid pain in my bunion and couldn’t walk properly…. okay it all happened because I wanted to look a bit taller at a friend’s wedding so I wore my very chic black high heels with a sharp toe… and  though it was a bit uneasy I thought well 2 hours no big deal  : )

As luck would have the Barati lost the way and reached after 4 hours delay…… and next you can imagine… yes next day I couldn’t set my feet on the floor…. And there came my best Friend Suzanne with this wonder powder….

What I did was took a feet bath in luke warm water daily with 2 table spoons of boric, many don’t know that  our feet work as a filter for our body and all what  we eat  good or bad, healthy or harmful, greasy or lean, all has their negatives effects besides giving us the taste ;  ) , so these feet baths are so important for all of us, it’s harmless , it’s soothing and it’s really effective!!

I didn’t need to see a doctor and within a week I was ready for the second wedding: )

Am digging in my diaries to share more with you all.. so till next time….