Mustard Eggs with Boiled Potatoes

                                                         A very Famous German Dish

                                                          Senfeier mit Salzkartoffeln

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Living here since long i am fond of the German food too, the only thing what I miss is the spicy touch : )

This dish is quite a favorite one, it’s easy and it’s delicious!!!

A must try as it tastes totally different and really yummz : )

This is what you need you do:

 

3-5 hard boiled eggs
1tblsp flour
1tblsp butter
1 pinch sugar
3tblsp mild mustard paste
100ml water

-Boil 4-5 Potatoes with salt

-drain, peel, and cut in quarters
-Boil the eggs, cool, peal and cut into halves.
-Heat the butter, add flour and fry slowly so that it does not burn.
-Once turned into a light cream color add the water,
-Add sugar and mustard paste and whisk to avoid lumps.
-Place the egg halves and let it simmer on a slow flame for 3-4 mints.
-Serve with potatoes sprinkled with chives and fresh black pepper
Tastes very good if served with whole meal roll buns or an onion baguette.

Enjoy the different taste!!!

Tagliatelle with Chicken Mince & Paprika

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Pasta is always loved in any shape or taste, and the good thing is, it’s cooked very fast. I usually make it with lamb mince, but here I tired the chicken mince, it’s quicker to prepare as chicken cooks on a fast track : )

You can use any additional spices you like, but oregano is a must to give it that pasta taste : )

A quick dish to make if short of time, it’s yummy and equally very filling!!!

Here we go:

250gram chicken mince

1 onion cubed
2 bulbs garlic (grated)
½ tsp red chili flakes
¼ tsp oregano
¼ tsp thyme
½ tsp paprika powder
½ tsp salt (or to taste)
2tsp tomato paste
½ tsp cumin powder
1 large paprika (bell pepper cubed)
3-5 tbs oil
50gram grated Gouda cheese
(or any available)

**Tagliatelle (Ribbon Noodles)

**Prepare according to given instructions, drain and set aside

 

-heat oil in a wok and fry the cube onion light pinkish

-add in the mince and sauté
-Sprinkle the grated garlic and sauté
- mix all the spices in the tomato paste and add in the mince
-keep stirring will all mixes up well
-the chicken mince actually gets cooked in the steam so we need no extra water in it
-add in the cubes of paprika and just cover the lid and leave it for around 5 minutes, till these get a bit cooked
-I never cook it too much and leave the paprika crunchy, as that tastes very good.
-ready to serve, place the ribbon noodles in a deep plate, and spread the spicy mince on the top, sprinkle  with cheese and there you go…

Your yummy meal is ready : )

A simple Lemon cake….

…can also be very tempting and rich : )

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It’s my lemon cake (for recipe please check “Super moist Lemony Cake”) I made for a dear friend and decorated it with some fresh cream icing. I must say I enjoyed making it, as I usually make my typical Desi/Asian sweet meats and savories.

Back in my home town (Kuwait) I remember baking lots with my sister, for every occasion, for friends and neighbors, Just sharing the outcome here : ) Makes me feel happy  looking at it each time, call it childish ; I am loving it :D….the icing started to melt a bit but that’s normal I think : )

Strawberry Lassi

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Sunny summer is entering in with its cool and shinny appearance, the windows reflect the soft bright rays all over, and the house is full of lively spirit!

I see lovely big juicy strawberries all over, in small wooden cases, with their attractive red faces smiling at me : )

My Family loves them and I mostly make for smoothies and juices with it.

                                                               

                                                      

This time as I went to my Weekly Bio market I saw different stalls selling “strawberry lassi” so i thought wow now our traditional drink is “in” as a special drink : ) It's become very famous here, all fruit lassis :)but its really not tasty :/ They add in so much flavours and name it Lassi :)                                                   

Here's how i make it with simple and few ingredients.

It’s heavy and very filling, similar to our mango Lassi but so refreshing and delishhh, you have to try this for sure!!! It’s simply irresistible!!!

500 grams strawberries
Washed and cut in halves
1 cup plain yoghurt
2 cups chilled milk
1table spoon sugar
1table spoon Honey
6-7 cubes of ice

*just put all in the bending jar and blend for 2-3 minute

 I did not add more sugar as the strawberries were sweet but you can add accordingly.

Shikumpur ( stuffed Cutlets)

Shikumpurs are typical Hyderabadi Kababs. Shikum means: Pait/tummy and pur is Full… So as you can trace out the tummy is full of these kababs and so this name : )

Hyderabad is known for its Nawabs and their spicy and scrumptious feasts.
It’s not necessarily too expensive but it’s rich in taste and the way they are prepared…and served….

Shikumpur are also made with beef like shaami Kabab and filled in the same way…
My Mom used to make them in very different ways and its such a complete meal if we just have it with chapatti too..

It’s so sad I can’t recall all now, as Mom used to tell us about her childhood, my Late Nana Nawab Abdul-Momin Rizvi was a Nawab of a small state in Hyderabad Dakkan. I do remember the pics where I had always seen my Nani dressed up really like a princess those rich colored saris she looked so different : )

My Mom was a wonderful cook, I do have some memories of the special food she cooked but with time I have also forgotten much :/ such a pity :/

Any way these here are really delicious, I always make them in XXl round form but this here I used my Sis’s technique : ) I loved the square form and they are really so filling and a beauty for the eye too : )

I could'nt cut open and show you all coz i made this for my guests and it seemed weird if i had done that at the table na :)

                                                                                                   

So here we go; this is what you need :


For the Filling:
300gr. Minced meat
½ cup water
2 large onions ( sliced and halved)
2 pods fresh garlic (crushed)
1 tsp bhunna zeera powder
½ tsp annar dana
½ tsp salt or to tatse
½ tso crushed corander seeds
fresh poodina,
green chillies


For the coating:
1 kg Potatoes
1 bunch spring onion(only the green part)
1 large onion ( sliced)
2 tbs corn flour(makes it fluffy)
1tbs level salt ( or to taste)
1 tsp crushed red chill ( or to taste)
1 tsp crushed whole dhania
3 tbs lemon juice
½ tsp methi in fine powder form
1 egg (for coating)
fresh poodina, green chilies
Oil shallow fry


*Boil potatoes, mash while still warm and mix in all the spices; corn flour, salt, red chilli, zeera, methi lemon juice, annar dana and crushed dhania keep aside and let it cool;

On the other hand, heat 3-4 tbs oil in a pot, add minced meat and stir till color changes, now add the onion slices, salt , add red chilli and zeera powder according to the quantity and taste, mix all and let it cook with ½ cup of water, so that the minced meat is done.(around 20 mins)

Dry the reaming water and let aside to cool. Chop in fresh poodina and dhania(together approx. ½ cup) and mix softly , do NOT mix and mash the minced meat!

Now grease your palms and make flat rounds and fill it with the minced meat and gently form in a ball shape, pat it a bit flat again and make sure all sides are smooth. I made them square coz I liked the idea of my dear friend Azra Shah as they are unusual : ) Thank you sweet heart!

I made them round and then with my finger just pushed the sides into a square or u can press them with a help of a butter knife too.

Beat the egg with 2 tbs of carnation milk (gives a very lovely color) dip and shallow fry on medium heat. Serve with hari chutney

                                                  

Borani-e-Bademjan (Eggplants in yogurt dip)

A very delcious dish and a very well known one from the Afghan cuisine!
Easy to make and very rich to eat : )
The rich part is the olive oil mainly : ) The tomato sauce makes is ultra tasty and the climax is the garlic dip yummmmzzzzz!!!!

There may be many different ways to make it but in the end effect it’s egg plant-tomatoes-yogurt in every form: ) but the making art of it differs from person to person .

I have a very nice Afghan neighbors’ who is also a wonderful cook and I have learnt many of her recipes, I always get my share from her : )
The recipe will seem long, but it’s the whole preparing which I’ll try to explain each step easily, as it IS very easy to make.

The only negative thing is really the oil, as egg plants absorb lots of oil, we have to keep adding while frying them :/ and this makes the tummy a bit heavy, I had it till today :/

I didn’t have the green pepper at hand so I didn’t use it but I will mention it in the recipe ok …
So it is recommended to make this just once in 3 months lol…..

 

So here we go :

Preps of the Veg:
1 large eggplant (400gram)
2-3 tomatoes
4-5 green peppers
½ cup olive oil

 *wash and cut 1” thick round of the tomatoes
*wash the egg plant, and cut 1” thick rounds
*wash and cut the pepper in big rounds
*fry the egg plant immediately in the hot oil, as they tend to turn brow in seconds!!!
* keep turning with the help of a fork so they don’t burn from any side
*drizzle oil off and on, as egg plant absorbs a lot!!
* place all fried egg plant pieces in a baking tray
*lay one piece of tomato on each egg plant piece and top with one pepper ring
*bake in a preheated oven on 200°C till the tomatoes seem like grilled
*dish out in a big platter

**In the mean time prepare the tomato sauce and the yogurt dip:

Yogurt dip:
1 cup yogurt
½ tsp dry peppermint
2 crushed garlic bulbs
Salt to taste

**prepare this dip at least half an hour so the garlic reaches to its intensive aroma in the yogurt!

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Tomato sauce:

3 tomatoes (cubes)
2 red onions ( fine sliced)
2 garlic bulbs (crushed)
½ tsp salt
½ tsp coriander
¼ tsp turmeric
¼ tsp dry peppermint
½ tsp paprika powder
¼ tsp red chili powder

*Fry the onion in the rest olive oil till soft pinkish
*Add the cubed tomatoes and sauté
*sprinkle all the spices directly in the pan and mix all
* cook the mixture till tomatoes leaves water and form a nice thick sauce, but the chunks are still to be seen!
*season with a bit of Oregano
*Now spoon this sauce on the baked eggplant/tomatoes/pepper
*Then top the whole with the yogurt dip in vertical or horizontal lines : )
*Decorate with chopped fresh coriander and peppermint.
*This is served with any simple polau or a fresh baked Naan.
*Tastes very good even if cold, as we can’t heat it up because of the yogurt topping .
Enjoy the different taste!!!!

Cheeeeezy Lasagne with Minced meat

For me Any time is Pasta time : )
It makes me and my tummy very happy and i so enjoy making different sorts of pasta dishes.. As I said any time any pasta : )

Here you go:

300 gram minced meat
2 medium onions
4-5 pods fresh crushed garlic
½ tsp oregano
¼ tsp mixed herbs (kräuter der province)
Salt to taste
2 tbsp tomato paste
1 tin canned tomatoes (340 gram diced)
¼ tsp turmeric (haldi)
½ tsp cumin powder
½ tsp coriander powder
3-4 tblsp oil

3 cups of cream fraiche (200 grm each)

 

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-*heat the oil, give the garlic to it and let splutter
-* fry onion till light pink
-*add in the minced meat and mix well separating it in the oil
-* stir well and give in all the spices, stir till u get a nice fragrance of it
-*now add in the tomatoes tin and the paste and mix all till the juices of the tomatoes have dried up
-*season with some more herbs and let aside

-*Beat the cream fraiche in a bowl and add some milk to it so that it gets nice smooth and creamy but not runny!!!!
-*now first put some cream on the bottom of the casserole, then the sheets, then the minced meat, -*sprinkle some cheese, again the sheets, cream, minced meat cheese. Its good if you have at least 6 coatings that makes a really nice lasagna: )
-* sprinkle some minced meat and a good amount of grated cheese on the last top and bake in a preheated oven for around 30 mints, keep checking if the top cheese gets golden then cover it with an Alu foil so that it does not turn darker and let the rest bake. Poke a bread knife to check f the sheets are thru, means they are done.
-*let it rest for 5-7 mints and then cut as the pieces get set and you can cut them very nicely and safely : )