Shawarma: A Middle East Chicken / Mutton Roll or Platter

chicken shavarma

Serves: Four  (4) Persons

♦ Ingredients

  • Chicken / Mutton: 500 gm (boneless & chopped as per requirement)

♦ For Marinating

  • Garlic: 4 to 5 cloves (very fine chopped)
  • Cloves / Lavang powder: ½ teaspoon
  • Black pepper  / Kali Mirch powder: ½ teaspoon
  • Cinnamon powder: ½ teaspoon
  • Green Cardamom powder: ¼ teaspoon
  • Cumin / Zeera powder: ¼  teaspoon
  • Nutmeg powder: ¼ teaspoon
  • Chilli powder: ¼ teaspoon
  • Arabic spice masala: 2 to 3 teaspoon
  • Lemon juice: 1 tablespoon
  • White Vinegar: 2 tablespoon
  • Olive Oil: 2 tablespoon

♦ For Garnishing

  • Red Onion: 1 no’s large (Julienne cut)
  • Coriander / Parsley leaf: 1/3 cup (fine chopped)
  • Tomato: 2 no’s (cut in cubes)
  • Lettuce: Optional
  • Salt: as per taste or Sumac (a middle east salt red in colour)

♦ Sauce for serving

  • Mayo garlic spread mixed with Tahini (sesame seed paste)

♦ Preparation:

  • Mix entire marinate except olive oil together. Add salt as per taste
  • Pour entire marinate over chicken/mutton and mix well. Refrigerate it for 1 to 2 hours or overnight and bring it to room temperature before cooking
  • Now pour olive oil in a pan and cook the chicken/mutton on medium flame. Do not overcook. It should not be dry it should be soft and juicy.
  • While the chicken is being cooked prepare the garnish
  • Prepare onion mix with coriander, tomato, salt or sumac and a drizzle of lemon juice
  • Once the Shawarma is ready, sprinkle garnish over it

 Serve with Khaboos, Lebanese Bread or Paratha. You can make a roll also (for roll spread the sauce on the bread and then place the shawarma mix and roll it. 

yumyciouss

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Daal Gosht (Lamb Cooked with Split Chick Peas): Indo-Pak Cuisine

dal ghosht

Serving: Four (4) persons

Ingredients:

  • Mutton (Lamb): 750 gm (thoroughly washed and cleaned)
  • Split chickpeas / Chana Daal: 150 gm (soaked in water for at least 30 to 45 minutes)
  • Cloves / Lavang: 5 no’s
  • Black pepper / Kali Mirch (whole): 5 no’s
  • Bay leaf / Tejpat patta: 2 no’s (break it from middle)
  • Green cardamom / Choti elaichi: 3 no’s
  • Tumeric / Haldi: 1 teaspoon
  • Kashmiri Mirch (powder): 2 teaspoon
  • Ginger / Adarak: 1 inch fine chopped
  • Oil: 3 tablespoons
  • Salt: As per taste
  • Water: 3 to 4 cups

For Tempering:

  • Red onion / Piyaaz: 1/1/2 no’s (Thin cut – vertically)
  • Tomato: 2 no’s small size (Very fine chopped)
  • Garlic / Lasan: 5 cloves ( Fine chopped or paste)
  • Ginger / Adarak: 1 inch (Julienne cut)
  • Coriander powder / Dhania powder: 2 teaspoons
  • Tumeric powder / Haldi powder: 1 teaspoon
  • Chilly powder: 1 ½ teaspoon
  • Spices powder / Garam masala: 1 teaspoon
  • Mint leaf / Podina patta: ½ cup (fine chopped)
  • Oil: 2 tablespoon
  • Salt: As per taste but in the end, we have already added while cooking the meat and daal
  • Coriander leaf / Dhania patta: ¼ cup (fine chopped for garnishing)

Preparation:

  • In a pressure cooker on medium heat add oil and let it boil.
  • Once boiled add, cloves, black pepper, bay leaf, green cardamom and gently sauté it for 2 minutes.
  • It is time to add mutton and gently stir in the pressure cooker for 4 to 5 minutes, it will change its color.
  • Now add split chick peas / chana daal and stir it alongwith the mutton.
  • Add ginger, turmeric, salt, chili powder and at least stir it 4 to 5 times.
  • Pour water and close the pressure cooker. It will take at least 5 to 6 whistles to be well cooked.
  • Once done switch off the gas. Do not to open the pressure cooker let the steam within cook the mutton and daal more.
  • Now prepare the tempering.
  • On medium heat pour oil and once it is hot add onions and keep sauté it until they become dark golden brown or we can say caramelized colour.
  • Once it is done take out ¼ of the golden fried onion and keep it aside on a tissue paper.
  • Now add tomato and sauté it for 3 to 4 minutes, now add garlic and ginger and sauté it for 2 more minutes
  • Add turmeric, chili powder, coriander powder, garam masala, mint leaf and keep sauté it until the mixture leaves oil from the side.
  • Now add the cooked daal and mutton and stir nicely in the entire tempering. Check salt.
  • If less you can add now, if all okay let the entire dish cook for at least 3 to 4 minutes.
  • If the consistency is bit thick you can add water and cook well for at-least 2 to 3 boils.
  • Once done before serving add the onions that we kept separate and garnish with coriander leaf.

Serve it with steam rice of roti or naan

yumyciouss

Spinach with Cottage Cheese / Palak Paneer: Cooked in North Indian Method

Palak Paneeer

Serves: Two  (2) Persons

♦ Ingredients

  • Spinach / Palak: 250 grams (satisfactorily cleaned)
  • Fresh Cottage Cheese / Paneer: 300 gm (Cut into cubes)
  • Red onion: 1 large (Julienne cut)
  • Garlic: 4 to 5 cloves (Very fine chopped)
  • Cloves / Lavang: 5 no’s
  • Black pepper (whole) / Kali mirch: 5 no’s
  • Cinnamon bark / Dalchini: 1 inch or powder 1 teaspoon
  • Bay leaves / Tejpat patta: 2 no’s (broken from middle)
  • Green cardamom / Choti elaichi: 3 no’s
  • Cumin seeds / Zeera: 1 ½ teaspoon
  • Coriander leaves: ½ cup (Finely chopped or paste)
  • Chili powder: 1 teaspoon (Kashmiri chili powder)
  • Green chili: 2 no’s (fine chop)
  • Curd: 4 tablespoons
  • Coriander powder: 2 teaspoons
  • Salt: As per taste
  • Oil or clarified butter/ghee: 3  tablespoons
  • Ginger: ½ inch (Julienne cut for garnishing)
  • All purpose cream: 1 teaspoon

Suggestion: Do not add tomato in any form.

♦ Preparation:

  • Keep two pans ready one with hot water and other with cold water.
  • Clean & wash spinach and then dip them in hot water for 2 to 3 minutes and then immediately transfer them in ice cold water for 2 to 3 minutes. This keeps spinach green even after cooking.
  • Blend the spinach into a fine paste.
  • Take a pan on low medium flame add clarified butter and add cumin seeds.
  • Once cumin seed splutters add, garlic and sauté it for 2 to 3 minutes so that garlic becomes golden in colour.
  • Add cloves, black pepper, bay leaves, green cardamom and sauté gently for 2 minutes.
  • Time to add onion and sauté it until they turn translucent or pink in colour.
  • Now add chilli powder, coriander powder, green chilli, salt and mix well
  • Add curd and gently whisk it in the pan along with the mixture for 2 minutes. This gives a very beautiful colour to the entire dish.
  • Now add spinach to the entire mixture and gently stir and let it boil. In case you find the paste of spinach bit thick add little water and let it boil.
  • After 1st boil add coriander paste or chopped coriander and gently stir for 2 minutes.
  • Now it is time to add cottage cheese. (Cottage cheese can be added directly or some prefer them to be fried and then added. If you love to have it fried than fry cottage cheese cubes in oil or ghee and keep aside. This process you have to carry out before you blend the spinach – 1st Step)
  • After cottage cheese is added gently stir it alongwith the spinach for 3 to 4 minutes
  • Switch off the gas flame and garnish with ginger and drizzle cream on top.

Serve with chapatis or steam rice.

yumyciouss

From the kitchen of Egg’xactly: Spinach with Egg / Sabanekh bil Beid

 

spinach with eggServes: One  (1) Person

♦ Ingredients

  • Egg: 2 no’s
  • Spinach / Palak: 500gms (thoroughly washed, de-stemmed and chopped in strips (1 inch wide)
  • Coriander leaves / Dhania patta: ½ cup (fine chopped)
  • Red onion: 1 large (very small chopped)
  • Garlic: 3 cloves (fine chop or crush it)
  • Black pepper powder: ¼ teaspoon
  • Chilli flakes: As per taste
  • Salt: As per taste
  • Oil: 2 tablespoons

 ♦ Preparation:

  • Heat pan on medium / low flame and add oil and heat it.
  • Add chopped onion and sauté it for till they become pink or translucent.
  • Add garlic to the pan and mix it gently for 1 minute.
  • Now add spinach in equal instalments (of 1 minutes) so that they do not overflow from the pan.
  • Mix the entire mixture gently for 3 to 5 minutes and add black pepper powder and mix it.
  • Add salt, coriander leaves. Sauté for 5 to 6 minutes, spinach will be ¾ cooked.
  • Now make two small holes in the spinach and break the eggs.
  • Sprinkle pepper and a pinch of salt.
  • Let it cook for 2 to 3 minutes.
  • By now the spinach and egg both will be cooked. 

Serve it

yumyciouss

Baked Potato

baked potato

Easy to prepare

Serve: One (1) Person

♦ Ingredients

  • Potato : 1 No’s big in size
  • Red Onion: 1 no small size (fine chop)
  • Spring Onion: 1 sprig (fine chop)
  • Spinach: 2 leaves (fine chop)
  • Ginger: ½ inch (fine chop)
  • Chili Flakes: ½ teaspoon
  • Butter: Just a small slice
  • Black pepper powder: ¼ teaspoon
  • Tomato: ¼ tomato (very fine slice)
  • Salt: As per taste
  • Oil: For coating the potato from outside
  • Olive Oil: 1 ½ teaspoons

♦ Ingredients for Topping:

  • Olives: Chopped as per choice
  • Cherry Tomato: 4 pieces per tomato and as per choice
  • Mayonnaise
  • Mustard sauce
  • Oregano, Basil, Thyme: A pinch each

♦ Preparation for filing: You can prepare your own filling as per your preference of flavour.

  • Heat pan on low flame, add olive oil and heat for 1 minute, add onion, followed by ginger and salt. Sauté for 1 minute
  • Add spinach, spring onion, tomato, chilli flakes, black pepper powder and sauté for another 3 minutes.
  • Once done keep it aside

 ♦ Preparation:

  • Wash potato thoroughly, and wipe it. Poke few deep holes on the potato. You can use a fork to poke holes.
  • This process is to take out all the moisture from potatoes while being baked.
  • Coat Oil on the outer skin of potato and then rub with salt.
  • On 190 degree bake the potato for 40 minutes (Air Fryer)
  • Now the outer coating will be crispy and potato will be well cooked from inside.
  • Place the baked potato on a chopping board and cut 3/4 th vertically from centre and press it gently at both ends so that it opens from the middle. Keep your face bit away as the hot steam from potato will come up.
  • Once it is open from the centre, grease it with butter, and now fill the filling that was prepared. You can add mozzarella cheese if you want if not place the potato with the filling for another 2 minutes. This will help butter & cheese (if used) to melt inside.
  • Now time to bring it out and place it on serving plate.
  • Before serving, top it up with olives, tomatoes, sprinkle oregano, basil, thyme.
  • Time to add mayonnaise and mustard sauce

Serve it hot

yumyciouss

Baked Potato with Tumeric: A Sri Lankan Dish.

baked potato with tumeric

Easy to prepare

Serves: Four (4) Persons

♦ Ingredients.

  • Potatoes: 500 gm ( I have used baby potatoes, you can use as per your availability)
  • Red Onion: 1 large size (finely chopped and diced)
  • Garlic: 2 whole garlic (chop the top of the garlic)
  • Thyme: 2 – 3 sprigs (1 teaspoon of dried thyme)
  • Tumeric Powder: ½  teaspoon
  • Chilli Flecks: ½ teaspoon
  • Coconut Milk: ½ cup
  • Salt: As per your taste

♦ Preparation:

  • Preheat oven to 190C. (one can use OTG as well as Air fryer ). We can prepare by using a pan, but for that, we require an airtight lid. If the lid has hole use aluminium foil or dough and seal it.
  • Slice off the Garlic tops then peel the Potatoes and set them aside.
  • Place the potatoes in a deep baking dish (or pan) followed by the whole Garlic, Onion slices, green chillies, Thyme, Turmeric, Chili flecks, Salt and mix the ingredients together.
  • Pour in the Olive oil and Coconut milk, mix again.
  • Bake at 190c for 45 minutes or until the Potatoes are cooked (same goes for the pan cook in the low medium flame) and the skin turns golden on top. As ovens work differently in various altitude & brands, bake as long as you need to get the Potatoes tender and evenly baked on all sides.
  • Taste and make sure there’s enough Salt and serve it while still warm.
  • Garnish with chopped olives (optional) 

Serve it with rice crackers.

yumyciouss

#Chickpeas / Chole – Cooked in distinctive flavour of a roadside restaurant (dhaba)

karahi chole

Serves: Two (2) Person

♦ Ingredients.

  • Chickpeas / Chole: 100 gm (soaked overnight or 8 hours minimum)
  • Cumin powder (Jeera): 1 ½ teaspoon
  • Coriander powder (Dhaniya): 2 teaspoons
  • Red Onion: 1 medium size (finely chopped and diced)
  • Tomato: 1 medium size (small diced)
  • Cumin Powder: ¼ teaspoon
  • Bay Leaf/Tej Patta: 2 no’s
  • Cloves/Lavang: 5 no’s
  • Black cardamom/Badi Elachi: 2 numbers slightly crushed
  • Amchur powder: It is made from dried mango (if not available one can use vinegar)
  • Carom Seeds/Ajwain: 1 pinch
  • Garam masala: 2 teaspoons
  • Ginger: ½ inch (julienne cut)
  • Green Chili: 2 no’s
  • Kashmiri Chili: 3 tablespoons
  • Salt: As per taste
  • Clarified Butter/Ghee: 4 to 5 tablespoons

♦ Preparation:

  • Boil chickpeas in 3 glass of water by adding red crushed onion, cloves, bay leaf, black cardamom and salt as per taste. Use less salt as we have to use it again later.
  • At least 3 to 4 whistles if in a pressure cooker or if in a pan until they become soft
  • Once boiled keep the water and chickpeas in separate bowls.
  • Now marinate the chickpea by adding the powder of cumin, coriander, Kashmiri chilli, garam masala, amchur and salt as per taste (if you have readymade chickpeas powder you can add to it) and mix well.
  • Now take two pans or wok and place one pan on medium flame, add clarified butter 4 tablespoons make is hot.
  • In the other, in low flame transfer the marinated chickpea – add ginger julienne, green chilli, tomato cubes, salt and gently saute by adding 6 to 7 teaspoons of water in which the chickpeas were boiled.
  • By now ghee will be really hot, it is time to add a pinch of carom seeds and immediately transfer the clarified butter on chickpeas and mix it well for 2 to 3 minutes. This process will add flavor to your entire recipe.
  • In case you want with gravy, you can use the entire water in which you had boiled the chickpeas
  • Garnish with coriander leaf and serve. 
  • Serve it: You can eat with chapattis or puris you can even carry for your lunch

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