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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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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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

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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.

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Koftas cooked in Tahini Sauce: Non Veg & Veg Recipe

kofta with tahini

Serves: Two  (2) Persons

♦ Ingredients

  • Minced meat: 300 gm
  • Eggs: 1 no (beaten and mixed with minced meat)
  • Red onion: 1 large
  • Tomato: 3 no’s (fine chopped)
  • Garlic: 6 cloves ( 4 will be used while blending and 2 will be finely chopped and will be used while preparing tahini sauce)
  • Coriander leaves: ½ cup
  • All Spices: Arabic Spice or Garam Masala (I used Arabic Spice)
  • Black pepper powder: ¼ teaspoon
  • Salt: As per taste
  • Sesame seed paste (Tahini): 3/4th cup
  • Lemon juice: ½ cup
  • Water: 3/4 th cup
  • Oil: 2 tablespoons

♦ For Vegetarian: You can replace minced meat with grated Water gourd / Lauki / Ghia (to bind them you will require gram flour/besan)

 ♦ Preparation:

  • In a blender place onion, garlic and coriander leaves and pulse grind it. Do not make a fine paste. Simultaneously in a pan pour water and make it lukewarm.
  • Take a pan to add minced meat mixed with beaten egg, add all spices, salt as per taste, black pepper and blended paste. Mix well with hand to give it a round shape or kofta shape. For Veg Kofta replace meat with water gourd.
  • Take a pan to grease it with oil dip your hand in a lukewarm water without wiping the water from your hand hold the koftas and place them in the pan
  • Once the koftas are placed put three to four tablespoons of water and then put chopped tomatoes on top of kofta.
  • Here we have an option of Air Fryer or Gas Stove. If you using Air fryer cover the pan with aluminium foil and cook at 150C for 35 minutes or until well cooked as the heat differs from one brand to another brand of air fryer) If using water gourd the time will be reduced to 25 minutes
  • If using pan the process of covering remain the same, put the gas on a low medium flame and cook for 40 minutes or until well cooked. For water gourd, it will be for 25 minutes or until well cooked
  • While the koftas are being cooked, prepare tahini sauce in a mixer, by mixing water with sesame seed. It will become like a paste.
  • Add lemon to the tahini paste, salt as per taste and garlic and again mix it.
  • By now the koftas will be ready, shrunk in size, with a lot of water around it released. Reduce the water level by removing it in a bowl.
  • Add tahini sauce on the kofta and put it back in the air fryer or gas stove for 10 minutes the temperature remains the same and for gas the flame remains the same.
  • Once done i.e. after 10 minutes place the kofta in a serving bowl, sprinkle the water that was kept aside in a bowl.
  • Garnish it with coriander leaf if you want you can use pomegranate seeds or olives depends upon you.

Serve it with Chapati, Paratha or Pita Bread

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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

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