Sweet & Sour Pumpkin / Khatta Meetha Kaddu: North Indian Cuisine

Kaddu

Serves: Four  (4) Persons

♦ Ingredients

  • Pumpkin / Kaddu : 500 gm (De-seed, peel and cut it into 2 inches cubes )
  • Onion / Piyaaz: 2 No’s (Medium size cut lengthwise / julienne)
  • Fenugreek seeds / Methi dana:  ½ teaspoon or a bit less (very essential ingredient for this dish)
  • Asafoetida / Hing: 1 pinch
  • Fennel flower / Kalonji: ½ teaspoon (optional)
  • Red Chilli (Dry) / Lal sabut mirch: 1 or 2 no’s
  • Green Chillies / Hari mirch: As per taste (cut vertically)
  • Kashmiri chilli powder: 1 ½ teaspoon
  • Turmeric / Haldi powder: ½ teaspoon
  • Coriander / Dhania powder: ½ tablespoon
  • Ginger / Adrak: 1 inch cut in strips
  • Sugar / Cheeni: 2 tablespoons
  • Salt: As per taste
  • Water: 50 ml
  • Oil: 3 tablespoons.

♦ For sweet and sour flavour & garnishing

  • Lemon / Nimbu juice: 1 ½ tablespoon or Lemon Salt a pinch
  • Fresh Coriander leaves: very coarsely chopped

♦ Preparation:

  • In a pan heat oil on medium flame and once heated add onion and let it become translucent, now add fenugreek seed, asafoedita, fennel flower, green chilli, red chilli, chilli powder and sauté for 1 minute.
  • Now add turmeric powder, coriander powder, ginger sauté, salt for another 30 seconds.
  • Add pumpkin now and mix well and add water and cover the pan, let the steam get circulated in the pan for at least 10 to 13 minutes (or till the pumpkin becomes soft and 90% cooked)
  • Now add sugar and sauté. It will be caramelized.
  • Add lemon juice or lemon salt and gently mix it.
  • Switch off the flame and garnish it with coriander leaf.

Serve with Puri, Paratha, Bread or as a side dish with Rice.

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Tamarind Dip / Imli Chutney: A Sweet & Sour Dip

tamarind-dip

♦ Ingredients

  • Tamarind / Imli: 250 grams (de-seeded)
  • Cumin seeds / Zeera: ½ teaspoon
  • Ginger powder: ½ teaspoon (if not fine chop ginger about 1 inch)
  • Asafoetida / Hing: 1 pinch
  • Red Chili Powder: ¼ teaspoon
  • Jaggery / Gud: 7 to 8 tablespoon (if not – can be substituted with Sugar 5 to 6 tablespoon or adjust as per your taste)
  • Oil: 1 teaspoon
  • Kosher Salt / Rock Salt / Kala Namak: As per requirement (If these types of salt are not available add normal salt as per taste)
  • Water: 2 cups (can be altered as per the thickness of the Dip or Chutney you require)

♦ Preparation:

  • Soak Tamarind over night at least 4 to 5 hours. Squeeze the pulp in the same bowl and stain it. It should be smooth in flow
  • Heat oil in a pan and then lower the flame. Add cumin seeds and let them crackle
  • Add ginger, red chili and asafoedita and saute for 1 minute
  • Now add tamarind water and stir and give at least one boil
  • Now add Salt, jaggery and cook for another 4 to 5 minutes
  • Now switch off the flame and let it cool. Before your serve

 Serve with any of the side dish you have. The taste will be sweet and sour (it can be adjusted as per your requirement). Usually it is served with Potato Wedges, Samosa (Indian Patties), Cutlets likewise…

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Rogan Josh – A Kashmiri Cusine

rogan josh

 

Serves: Two  (2) Persons

♦ Ingredients

  • Mutton: 500 gm (chopped as per requirement)
  • Black Cardamom / Badi elaichi: 3 to 4 numbers
  • Saffron: 3 to 4 strands or Saffron essence
  • Salt: As per taste
  • Oil: 3 to 4 tablespoon
  • Water: 5 to 6 Cups / as per requirement (usual gravy is medium thick and water evaporates while cooking)

♦  Spices mixed in water to form of a paste to be added in 1st stage

  • Asafoetida / Hing: 1/4th teaspoon
  • Kashmiri Chilli: 4 to 5 number (powder can be used 1 ½ tablespoon)
  • Ginger Adrak: 2 inch cut in pieces (powder can be used ¾ tablespoon)
  • Fennel seeds / Saunf: 1 tablespoon

♦  Spices for the dry grind to be added in 2nd stage

  • Cumin seeds / Zeera: ½ teaspoon
  • Green Cardamom / Choti Elachi: 6 no’s
  • Cinnamon stick / Dalchini: 4 to 5 pieces (small)
  • Mace / Javitri: 2 to 3 strands

♦ For Garnishing

  • Coriander leaf: 1/3 cup (fine chopped)

♦ Preparation:

  • On medium flame heat oil in a pan.
  • Once the oil is heated add black cardamom and mutton pieces and roast it. Until mutton changes its colour.
  • Now add wet spices paste, salt and gently turn the mutton pieces and in order to mix well with the paste.
  • Now add water, saffron and cover the lid for approx 40 minutes.
  • After 40 minutes, 3/4 mutton would have cooked and blended well with the gravy. It is time to sprinkle dry spices powder and gently turn it and cover it for another 40 minutes for mutton to cook and absorb the fragrance and flavour of the spices.
  • Once mutton is well cooked, garnish with coriander leaf and it is ready for serving. 

Serve with Steam Rice, Tandoori Roti or Chapati.

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Baba Ganouj – Eggplant / Baigan prepared with Pomegranate Molasses Dip (Middle Eastern Cusine)

baba ganouj

Serves: Two  (2) Persons

♦ Ingredients

  • Egg Plants / Baigan: 3 no’s (cut vertically from centre in two halves)
  • Garlic: 4 to 5 cloves (very fine chopped)
  • Lemon juice: 2 tablespoon
  • Pomegranate Molasses – 2 tablespoon
  • Salt: As per taste
  • Olive Oil: 4 tablespoons (in parts to be used)

♦ For garnishing

  • Coriander / Parsley leaf: 1/3 cup (fine chopped)
  • Pomegranate Seeds

♦ Preparation:

  • Poke hole with a fork in eggplants / baigan, rub olive oil on the skin and roast it on a gas on medium flame placing it on the skin on flame
  • Once tender and soft, scoop the entire flesh from eggplant and keep it on a sieve for water to drain.
  • Mash eggplant flesh with a fork until it is smooth.
  • Add lemon juice, pomegranate molasses, salt, garlic and olive oil. Mix it well
  • While serving pour some olive oil and garnish it. 

Serve with Khaboos, Lebanese Bread or Paratha. You can make a roll also.

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Spinach Groat Salad / Palak Dalia ka Salad

oat berry groat salad

Serves: Two  (2) Persons

♦ Ingredients

  • Spinach / Palak: 150 grams (satisfactory cleaned & fine chopped)
  • Thick Groats / Dalia: 1cup (washed)
  • Corn seeds boiled: 1 cup (can be replaced by another vegetable or seeds of your choice)
  • Spring Onion: 2 sprigs (finely chopped with stems)
  • Salt: As per taste
  • Black Pepper: ½ teaspoon (powder)
  • Paprika: 1teaspoon (powder)
  • Green Chilli: 1 no’s (fine chop or you can use chilli paste)
  • Mixed spices / Garam masala: ½ teaspoon
  • Cumin / Zeera: ½ teaspoon (powder)
  • Tomato paste: 1 tablespoon
  • Tomato: 1 no’s (finely chopped)
  • Olive Oil: 3 tablespoons
  • Lemon juice: ¼ cup
  • Pomegranate molasses: 2 Tablespoons

♦ Preparation:

  • On medium heat take water in a pan and boil it. Add groats and let them boil, you can say until satisfactory boiled. Please note it takes time to boil them, it depends upon the thickness of the grain.
  • Once the groats are boiled transfer them into a strainer and drain the water. Once the boiled water is entirely drained out, pour cold or room temperature water on the groats till they settle and are cool.
  • Transfer the groats from the strainer to a bowl and add chopped spinach, corn seeds, spring onion, salt, black pepper, paprika, chilli, mixed spices, tomato, and cumin. Mix it well.
  • Add the tomato paste, olive oil, pomegranate molasses until all are well coated and mixed.
  • If you want you can again pour olive oil on top before serving.

 Serve it.

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Lentil Soup / Daal Ka Soup: Arabic Cuisine (Appetizer)

lentil soup

Serving: Four (4) persons

Ingredients:

  • Red Lentils / Lal Masoor Daal: 2 cup (well cleaned and soaked for 20 minutes)
  • Broken Rice: ¼ cup (can use Egyptian Rice)
  • Red onion: 1 no (finely chopped in cubes)
  • Garlic Cloves / Lahsan: 3 no’s (julianne cut)
  • Black pepper / Kali Mirch powder: ½ teaspoon
  • Cumin / Zeera: 2 ½ teaspoons (powder)
  • Turmeric / Haldi: ½ teaspoon
  • Oil: 3 tablespoons
  • Salt: As per taste
  • Water: 5 to 6 cups

For Garnish:

  • Coriander leaf / Dhania patta: ¼ cup (fine chopped for garnishing)
  • Food Cream: As per requirement

Preparation:

  • Take a pan and on medium heat fry onion and garlic in the oil until onion are pink or translucent
  • Now add rice and lentil and mix for few seconds and add cumin, black pepper, turmeric, salt and mix.
  • Add water and increase the flame of the gas to high until the water boils. Once water is boiled reduce the heat to medium preferable simmer for 30 minutes or till the lentils are cooked. Keep stirring in between.
  • Once the lentils are cooked remove it from the flame, if you have hand blender you can blend the entire mixture now or if you using Mixer let it cool and come to room temperature and then blend it.
  • Once you blend it will become smooth in consistency and if you find it bit thick you can add water.
  • Now again heat it for 2 to 3 minutes before you serve.
  • Garnish it with coriander leaf and food cream if you want.

Serve with sliced lemon and pita bread or without pita bread. While serving place Olive Oil and Arabic Spice Masala on the table, if anyone wants can drizzle and sprinkle respectively.

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Shrimps / Prawn: Cooked in Mediterranean Method.

shrimp-with-cilantro-lime-sauce

Serves: Two  (2) Persons

♦ Ingredients

  • Shrimps / Prawns: 250 gm (cleaned and deveined)
  • Garlic: 4 to 5 cloves (very finely chopped or mashed in a mortar)
  • Black pepper / Kali Mirch powder: ¼ teaspoon
  • Chilli flakes: ¼ teaspoon
  • Lemon juice: 1 tablespoon
  • Coriander leaf / Dhania Patta: ½ cup
  • Olive Oil: 2 tablespoon
  • Salt: As per taste

♦ Preparation:

  • In a pan add olive oil on medium heat. Add shrimps and toss for 5 minutes. Until they turn pink.
  • Once done shift shrimps in a tray.
  • Now in the same pan add garlic, chopped coriander leaf and black pepper and sauté it for 2 minutes
  • Again add shrimps in the pan and sauté gently and sprinkle black pepper and salt
  • Now drizzle lemon juice in the pan
  • After two minutes the shrimps are ready to be served

 Serve it.

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