The yummilicious Eid Tea-Time

Just some warmth for the eyes :) This was my Eid's treet and i love this having again and again, so you also have to see it agian :D 

 

 

Lamb Karahi

A very quick and really delicious dish and a must on our Eid to-cook-list : ) I must say that this is best with lamb meat, as that is tender and tastier than beef. Of course you can make it with beef too!
I use mixed meat, with and without bones because the bones give a delicious taste to it!

 

 

 

 

Make it in a pan or a wok , if you have a karahi that is best and present in it too that increases the taste : ) I used only 3 spices in it and you will experience it yourself how delicious it turns out…
No onions used in it, all the gravy you see Is from the tomatoes and and meat itself.
So here’s my simple yet very rich recipe :

 

 

 

 

 

600gram lamb meat(nice medium pieces)
4 large tomatoes (cut in four)
2-3 “ piece of fresh ginger (julienne cut)
3-4 whole green chilies
2-3 pods of garlic
2 tsp salt to to taste
¾ tsp red chili powder
¼ tsp turmeric powder
¼ cup oil
I used fresh coriander leaves only for deco, no garnishing of it otherwise it will seem like Alo gosht (meat/potato curry) : )

-heat the oil in the wok
-add 1” of the ginger stripes and fry a bit
-now add the meat, just mix for a while and let it cook
-no water needed as meat leaves enough water and is cooked in it
-this will take around 25-30 minutes
-in another pan, heat some oil, 3-5 tbs
-cut all tomatoes in 4 and fry in the oil
-add the rest 1.5” ginger stripes and fry too
-fry the green chilies in it fast
-grate in the garlic pods and remove the pan from the stove as soon as the aroma releases so that it doesn’t burn
-pour all these on the cooked meat and mix all
-cover the lid so the spices mix in well
-press the tomatoes during stirring so they mash and mix up
-just cover and let it cook for another 10 minutes
-you see this beautiful color coming up and oil showing up, so it’s ready!
-sprinkle some garam masala as you dish out, not while cooking as it will spoil the lovely color of this dish

 

 

**No coriander or cumin powder!!
This Karahi is so heavenly delicious, serve with homemade Chapatti..Simply divine!!
 

 

Chicken/Veg Pakoray

 

 

Pakoray are such a versatile snack, which can be eaten any time, with anything : )
The gram flour coating (besan) is an all rounder for everything, and the taste is simply out of this world: )
We can make different sorts of pakoray, the main ingredient is the same for batter.
...

I always fry my chicken pieces before making pakoray of them, it gives a better taste, though it is a bit of more work but well for the best we have to give the best
: ) I add Veg in it to make it more richer, of course you can only make chicken pakoray according to your choice..

 

Here’s what I do:

3 chicken breast fillet
1 tbs soya sauce
1 tbs lemon juice
crushed black pepper
4 pinches salt

Cut the fillet in squares prick with a fork, rub in the lemon juice, salt black pepper and then mix in the soya sauce ,leave it for half an hour.

For the batter:
¾ cup besan (gram flour)
½ cup plain flour
1 egg
Spices:
1tsp salt
¾ tsp red chilli
¾ tsp whole zeera
1tsp coarsely crushed coriander
½ tsp fenugreek powder (methi)

 

 

 

 

 

Veg:
½ cup cauliflower
2 small potatoes
2 small onion
1 small egg plant

Cut all in small cubes

-Now fry the chicken pieces in very little oil, to just give it a nice fried smell and a brownish color, frying them before; takes away the raw small of it.

-Now add all the vegetables in the batter together with the chicken pieces and deep fry. Sprinkle some chaat masala while they are still warm, this gives a very spicy taste. If you want you can omit all Vegetables and just dip the fried chicken and make pakoray, in this case leave the chicken meat in bigger chunks!
Happy frying : )

 

 

 

Chicken Cheese Veg Balls

I had actually planned to make the Veg Fingers today and as i started I took out some chicken fillet, then some more Veg then some cheese and so I ended up making these ultra yummy Chicken Cheese Veg Balls : )

 

 

These sweet tiny rolly pollies are actually very easy to make , a very good snack for any gathering. We had a belated get-to-gather and i thought I’ll make the Veg fingers they are easy and quick but then as I saw my fresh packets of cheese i skipped to plan B : )
They are so crispy and really divine but of course they don’t remain the same after an hour and that is obvious : )
May be many ways to prepare it, I did not have any special recipe for it, I just make such things according to my mood and instinct, I add what I think can taste good , to be honest I did not measure anything and believe me once you start making them you will also act the same , some from here and some from there, add in what seems less and Viola your yumm y cheese balls are ready : D

 

Okay so the outline of these balls is as follows and yes a member asked to mention the serving too so I will try to write that from now on : )
I made 40 balls out of this recipe, they were of size of a small ping pong ball ; )

4 large potatoes (boiled)
600 gram mixed Vegetable (Small cubes)
2 chicken breast fillets
250 gram grated cheese (Gouda,Edammer)
1 bunch of spring onion (around 4-5 fine ones)
4-5 green chilies( optional)
1 small red bell pepper (fine sliced in small pieces)
Salt to taste
½ tsp red chili flakes
½ tsp roasted cumin powder
Some of my home made Chaat masala
Some oregano dry herb

 

I cut all the Veg very small uneven cubes and boiled the Veg and the chicken fillet in one pot, just seasoned it with salt, oregano, rosemary black pepper and some butter
-as the veg is done, let it cool and then just grind it coarsely NO paste! (may be just 1 or 2 pulse)
-boil and mash the potatoes
-add in the coarse grinded Veg/chicken mixture
-mix all with gentle hands don’t knead hard that all forms like a paste
-now sprinkle the cheese over all and mix evenly
-add all the spices and any other spice you like too : )
-fold in the bell pepper and spring onion
-form even balls , keep in a tray and then just dust with flour with the help of a tea sieve
-beat 2 eggs, mix in salt to taste and some black pepper
-dip the balls in it and toss in bread crumbs
-keep them in the fridge to settle for 30 minutes
The reason to let them settle is that is easy to fry them later,they stay crispy and very lovely in shape
-We deep fry these, so heat enough oil on a medium heat, not too hot not too low
-fry they balls and keeps the balls moving slightly s they get an even color for all sides
-a bit of cheese will ooze out no worries, just keep them turning gently
-take out on a kitchen paper so the access oil drains off
Serve them with chili garlic sauce, they taste extreme yummy!
Enjoy making them and do share your feedback with a pic if possible : )

 

 

 

"Raspberry/Blackberry Soft Cheese Cake"

 

I love making different sorts of cheese cakes, with and without cheese : ) the result is always the same, they get gobbled up in no time!
This here is a very famous and old German Cheese cake, I got the recipe from my elderly Neighbors, she made it with gelatin and I don’t like that :/ I made this without, and it is simply super duper!
You just have to be patient and let it chill overnight, then you get the exact form and structure of it and it is extreme creamy and yummy : )

 

I baked this specially to give myself a treat :) I have another cooking page which i started in June this year. I never thought i would get such a great feedback and my members will increase daily:) 

I love my work, i just simply love sharing all my recipes with all and thanks to my God that i really have a great number of such sweet members which all made it possible that i hit and cross the 5,000 number!!! So i gave my dear members and myself this yummy treat A "virtual" treat :) 

 My beautiful daughter had gifted me this lovely rose which i preserved by drying it and she decorated our table :)

 

This is what you need to do:

200 gram simple butter biscuits (Merry Biscuits)
120 gram soft butter
450 gram cream Fraiche
200gram sour cream
2 eggs
150 gram sugar
150 gram mix of Rasp/Black berries
Zest of one organic lemon!

-First make the base of the cake and let it set for at least an hour
-crush the biscuits and mix in the soft butter
-spread it evenly in a baking form, I took a casserole
-press with palms to make it smooth and keep in fridge to set

 

-as the base is hard, then prepare the cream to fill in
-beat the butter and sugar till creamy
-all the egg and beat again till creamier
-all both the creams and beat on a medium speed till all thick and smooth
-grate in the zest of the lemon and just fold in
-pour this onto the firm base and drop the berries all over, some will sink some will stay on the top
-bake in a preheated oven on 150°C for a good 80-90 minutes!
-Yes this is the required time as we bake on a low heat, to avoid the cream from burning and turning brown!
-as the top seems fluffy and light creamy it’s ready, take it out and let it cool down at least an hour
-then cover and keep in fridge so it sets very well
-if you cut out any pieces before it is really cold, it will not give you good a good shape, so wait till it is really chilled overnight : )

 

Good Luck and Happy baking!!!

Roses are Red and the grass is Green :)

The eyes need to see the beauty of nature :)

Though man made; but a lovely piece of art for the eyes!

 

 

The yummiset warm spicy ** Six Mixed Daal **

 

 

There is no introduction for Daal it is simply “Daal jo nibhay Naal” Long before I never understood as my dear Dad used to say this, I just liked the rhythm of his sentence : ) Today I know what he meant….

No matter how lush your daily meals are, but Daal is Daal and nothing compares with its uniqueness!!

 

 I know everyone cooks Daal so often that it’s nothing new here, it just has to be cooked perfectly, which I also learnt eventually : ) My childhood Aunt used to say…. “A girl is considered a good cook when she can make a perfect Daal and knows how to boil an egg “
Strange I thought, but if I really think of it now it is so true… two simple things but need the right way to cook : )

If water is swimming above the Daal it’s a no go and if eggs break up after the first boil…. hmmm well too bad : )

I make mixed daals quite often, this time I tried to mix 6 together, I had bought the pigeon lentil and wanted to cook it but not alone, so I mixed it up with the rest.
Very easy peasy recipe, just the ratio matters for a good consistency, as this here Is thick and delicious with Naan.

¾ cup Daal channa (Bengal gram)
¼ cup Daal mash (White/Urdh/split gram)
¾ cup Daal masoor dhulli ( red split lentil)
¼ cuDaal moong ( Yellow split lentil)
¼ cup Daal moong chilkay waali
(Urdh/skinned green gram)
3 tbs Pigeon pea lentil

 

*clean and wash all together thoroughly, and soak overnight in a bowl full of water

We add lots of Fresh Ginger to it which builds’ the yummy taste.
Spices:
3 inch piece of fresh ginger (julienne cut around 2tbs!)
1 ¼ tsp salt or to taste
¾ tsp red chili powder
1 ½ tsp coriander powder
¼ tsp black pepper powder
½ tsp turmeric (haldi)
½ tsp of mixed cloves and black cardamom powder

-fill a broad pot with 5-6 glasses of water
-add all the spices in it with ginger and let it boil once to twice
-now wash the soaked lentils very well as it will be foamy
-add in the boiling water to cook
-keep the heat medium but reduce to low after it comes to boil again
-the lentils will take time to cook and the water will keep drying
-keep a check is you feel water evaporating fast, add some more
-the Bengal lentil gets flatter and thicker and may stick to the bottom so keep a check and stir once or twice
-after nearly an hour you will see all daals mixed up, so now just use your electrical mixer once so that the daals break up and mix well like a soup, but DON’T beat too much we keep the channa daal visible in it!
Let it cook again, you will see water on the surface so that has to be cooked slowly till it dries up!
-add another spoon of grated ginger in it at this point and let cook.
-it will take around 2 hours to cook coz the lower the heat the tastier it will be..
Once you see only Daal, and no liquid on it, it is done

*prepare the Baghaar*

1 large onion
6-8 whole red chilies
2 tsp white cumin seeds
½ tsp black peppercorn
¼ tsp cloves
½ cup desi ghee (clarified butter)
1 inch of fresh ginger in stripes to fry in the end
It may seem that there is too much ghee but as we mix it into the daal tis not much because we are just using it in the bagaahrr na so it’s perfectly ok!

*heat the ghee,add the red chilies and let them puff up
*now add the onion and fry till light brown
*add the cloves/peppercorn and fry a bit more
*don’t let the onion burn; as soon as it is gold add the cumin seeds
*once they turn light brown and give a nice fried smell, remove and pour onto the daal pot and cover immediately so al the aroma stays in the pot!
*now heart just 1tsb of ghee and fry the ginger stripes in it till nice light brown and pour that on the daal

The delicious Daal is ready to serve with naan or khushka, your choice. We had it with spoons later, it’s simply divine!!!

I don’t add any greenery in this Daal, no green chilies and no fresh coriander or tomatoes….. These all are a NO GO in Daal : )
You just taste the gingery touch!!!

 

 

                                                         This is how the lentils look:
 

  Happy cooking!!