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Dum Ka Rote Halwa

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This is a very popular halwa in Chennai, India well known for its name “Dum Ka Rote”. It is basically a baked semolina pudding made with ground almonds, semolina, ghee, khoya (reduced milk solids)and saffron.

To make this halwa the mixture is first cooked on flame then baked in the oven on low. In olden days they baked on charcoal ovens with burning charcoals on the top and bottom of the baking dish. But the heat was kept on low and controlled by dextrous hands. It was baked on low heat for a long time till it became crusty at the top and at the base. The crust is a delicacy and we as kids would fight for it as it was the best part of the halwa. This halwa is what you would die for, as it is so insanely delicious!!
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How to remove the gland from the leg of Lamb

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How to locate and remove the gland from the leg of Lamb

Ever wondered why the leg of lamb puts you off with a strong odour which is somewhat repulsive? It is because of the gland which is embedded in a little chunk of suet (fat) inside the lamb leg and when cooked with it, it gives a gamey taste to the meat.

It is very important to remove it so you can enjoy the leg of lamb which is so delicious. as seen in the video below:

How to locate the gland

This gland which can be located in the shank end of the leg between the bottom round and the eye of the round. It is embedded in a chunk of fat and It looks kind of greyish green when you cut it open. Once you locate it, it is easier to just pull it out or snip it with a pair of scissors. You can also slide open the side of the leg, locate it, put your hand inside and pull it out.

When you cut open the chunk of fat you’ll find this green lump that has a disgusting foul odour which is very repulsive.

Once it is removed before cooking you can happily enjoy the delicious taste of the lamb meat without worrying about any smell.

gland in the lamb leg

leg of lamb

lamb recipes

Masala Lamb (in the Instant Pot)

Lamb Paya (Trotters) Curry

Instant Pot Lamb Khalia (Tangy Lamb Curry)

Shahi White Lamb Khorma (in the Instant Pot)

Coconut Shrimp Pulao Recipe

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coconut shrimp pulao

Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut milk along with the shrimp flavour transforms this dish into deliciousness………something you’d yearn for.

Here is the recipe:

Ingredients:
1 lb shrimp
1/2 cups basmati rice 
1/4 cup cooking oil
1/2 a can of coconut milk
1 large onion sliced
1 heaped tsp ginger garlic paste
4 -6 green chillies
a few mint leaves
1/4 cup cilantro chopped
5 green cardamoms
2 black cardamoms
5 cloves
a pinch of black cumin seeds (shah zeera)
1×2″ cinnamon stick

coconut shrimp pulao

Instructions: 

  1. Clean, wash and devein the shrimp and season them with salt. Grind equal amounts of ginger and peeled garlic cloves to make a paste. Clean wash and soak the basmati rice and set everything aside.
  2. Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions. 
  3. Sauté the onions on medium heat until golden brown.;
  4. Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan. 
  5. Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.
  6. Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop. 
  7. Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.
  8. Close the lid and steam on low for 10 minutes. 
  9. After 10 minutes, open the lid and slowly and gently mix the rice by scooping out from the bottom and sides. 
  10. Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!

coconut shrimp pulao pin

Notes:

  1. Do not over cook the shrimp. Remove from the stove as soon as it turns pink.
  2. You can add a little more coconut milk if you like, but only before steaming the pulao.
  3. Use pure coconut milk extract. There are a few brands of coconut milk including the Aroy-D brand which do not have any preservatives added. So please check the ingredients before purchasing. The pure coconut flavour is lost because of the preservatives. 

Recipe

coconut shrimp pulao

Coconut Shrimp Pulao Recipe

Author: Fouzia
Coconut Shrimp Pulao is a light and delicious meal with the subtle flavours of shrimp and coconut milk. It is a simple recipe which is quick and easy to make.
Course Main Dish
Cuisine Canadian

Ingredients
  

  • 1 lb shrimp
  • 2 cups basmati rice
  • 1/4 cup cooking oil
  • 1/2 can coconut milk
  • 1 onion onion large, sliced
  • 1 tsp ginger garlic paste heaped
  • 4-6 green chillies
  • 1/4 cup cilantro chopped
  • 5 green cardamoms
  • 2 black cardamoms
  • 5 cloves
  • a pinch of black cumin seeds (shah zeera)

Instructions
 

  • Clean, wash and devein the shrimp. Grind equal amounts of ginger and peeled garlic cloves to make a paste. Clean wash and soak the basmati rice and set everything aside.
  • Heat the cooking oil in a sauce pan. Add the whole spices (black and green cardamoms, cinnamon stick, cloves and shah zeera seeds) immediately followed by sliced onions.
  • Sauté the onions on medium heat until golden brown.;
  • Meanwhile empty 1/2 the can of coconut milk into a sauce pan on medium heat and let it come to a boil. Add the green chillies then ginger garlic paste. Sauté well while sprinkling some water so it does not stick to the pan.
  • Toss in the cleaned shrimp and mix well with the onion masala and cook till they just turn pink. Throw in some chopped ginger and switch off the flame.
  • Meanwhile boil soaked basmati rice in a big pot of water. Add salt and when it is 3/4th done remove from stove and drain in a strainer to the last drop.
  • Layer the shrimp masala over the steamed basmati rice. Pour the boiled coconut milk over it and top with chopped cilantro.
  • Close the lid and steam on low for 10 minutes.
  • After 10 minutes, open the lid and slowly and gently mix the rice by scooping out from the bottom and sides.
  • Serve hot with a tongue tingling salad and grilled vegetables. I served it with green mango and radish salad and grilled zucchini. Enjoy!

Notes

 
  1. Do not over cook the shrimp. Remove from the stove as soon as it turns pink.
  2. You can add a little more coconut milk if you like, but only before steaming the pulao.
  3. Use pure coconut milk extract. There are a few brands of coconut milk including the Aroy-D brand which do not have any preservatives added. So please check the ingredients before purchasing. The pure coconut flavour is lost because of the preservatives. 
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Vegetable egg khorma

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egg vegetable korma

This is a delicious South Indian Khorma or Stew made with vegetables and boiled eggs in an aromatic yogurt based curry which combined with the cashew poppy paste gives it a unique taste that is very satiating. Those who do not eat meat can find it very appealing.

How to boil eggs:
I add the eggs from the fridge to the pan filled with cold water which covers them completely and I bring it to a rolling boil then switch off the stove. Leave it for 2-10 minutes depending on how soft or hard you want them. Then I run cold water over them and start peeling immediately which makes it easier to remove the shell. One more trick for an easy peel is to break the egg by tapping at the larger side of the egg to release the air as it has a pocket there. Leave them for 10 minutes for hard boiled eggs.

vegetable egg korma

Here’s the recipe:

Ingredients:
4 Eggs
2 potatoes
1 carrot
1/2 cup green peas
1/2 cup green beans
1 cup cauliflower florets
Fresh mint leaves
1/2 a bunch cilantro chopped

For the khorma
10 cashew nuts
1 tsp roasted channa dal
1 tsp cumin seeds
1 tbs fennel seeds
1/2 tbs poppy seeds
4 cloves garlic
2 tsps whole peppercorns
4 cloves
4 cardamoms
2 black cardamoms
1 x 2” cinnamon stick
2 bay leaves
1 star anise
1-2 green chillies (optional)
2 tbs ginger garlic paste
1/2 inch ginger chopped
1/2 cup thick yogurt
1/2 tsp turmeric powder
1 tsp coriander powder
4 tbs vegetable oil

Instructions:
1. Peel, wash and cut the potatoes into wedges. Peel, wash the carrots and cut them into dices. Rinse and cut the other vegetables and keep them ready.

2. Grind together the cashews, roasted channa dal, cumin, fennel, 1 tsp black pepper corns, poppy seeds to a fine powder then add the garlic and green chillies with a tbs of water and grind to a fine paste. Keep it aside.

3. Meanwhile boil the eggs. For this Khorma I left them for 5 minutes and they were soft but not runny, nor hard too. Peel the shell, . then put small slits on the eggs with a knife. Sprinkle salt, turmeric and rub well. Lightly fry them in a nonstick pan with a tsp of oil till golden. Leave to cool.

4. Also steam the vegetables with a little water till al dente or almost done and set aside.

5. Heat the oil in a pot. Add the whole spices( cloves, green and black cardamoms, cinnamon, star anise, bay leaf and 1tsp black pepper corns).

6. Toss in the sliced onions and fry till translucent and golden.

7. Add the ginger garlic paste, salt, turmeric, coriander powder and sauté with the onions till it lets out an aroma. Now add the ground cashew poppy paste and sauté well.

8. Whisk the yogurt to remove any lumps and quickly mix it in with the onion masala along with the green chillies, a few mint leaves and chopped coriander.

9. Sprinkle 1/4 cup water from the sides so that any masala sticking to the sides is washed off.

10. Now add the steamed vegetables and boiled fried eggs to the khorma. Add some water if too thick, cook on low heat till the oil rises to the top and the khorma smells aromatic.

11. Garnish with chopped ginger, cilantro and a few mint leaves and serve hot with rice paashtis or layered (warqhi) parotas or ghee rice. Enjoy!

Recipe

vegetable egg korma

Vegetable Egg Khorma

Author: Fouzia
This is a delicious South Indian Khorma or Stew made with vegetables and boiled eggs in an aromatic yogurt based curry which combined with the cashew poppy paste gives it a unique taste that is very satiating.
Course Main Dish, Side Dish
Cuisine South indian Cuisine

Ingredients
  

  • 4 Eggs
  • 2 potatoes
  • 1 carrot
  • 1/2 cup green peas
  • 1/2 cup green beans
  • 1 cup cauliflower florets
  • Fresh mint leaves
  • 1/2 a bunch cilantro chopped

For the Khorma

  • 10 cashew nuts
  • 1 tsp roasted channa dal
  • 1 tsp cumin seeds
  • 1 tbs fennel seeds
  • 1/2 tbs poppy seeds
  • 4 cloves garlic
  • 2 tsps whole peppercorns
  • 4 cloves
  • 4 cardamoms
  • 2 black cardamoms
  • 1 x 2” cinnamon stick
  • 2 bay leaves
  • 1 star anise
  • 1-2 green chillies optional
  • 2 tbs ginger garlic paste
  • 1/2 inch ginger chopped
  • 1/2 cup thick yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 4 tbs vegetable oil

Instructions
 

  • Peel, wash and cut the potatoes into wedges. Peel, wash the carrots and cut them into dices. Rinse and cut the other vegetables and keep them ready.
  • Grind together the cashews, roasted channa dal, cumin, fennel, 1 tsp black pepper corns, poppy seeds to a fine powder then add the garlic and green chillies with a tbs of water and grind to a fine paste. Keep it aside.
  • Meanwhile boil the eggs. For this Khorma I left them for 5 minutes and they were soft but not runny, nor hard too. Peel the shell, . then put small slits on the eggs with a knife. Sprinkle salt, turmeric and rub well. Lightly fry them in a nonstick pan with a tsp of oil till golden. Leave to cool.
  • Also steam the vegetables with a little water till al dente or almost done and set aside.
  • Heat the oil in a pot. Add the whole spices( cloves, green and black cardamoms, cinnamon, star anise, bay leaf and 1tsp black pepper corns).
  • Toss in the sliced onions and fry till translucent and golden.
  • Add the ginger garlic paste, salt, turmeric, coriander powder and sauté with the onions till it lets out an aroma. Now add the ground cashew poppy paste and sauté well.
  • Whisk the yogurt to remove any lumps and quickly mix it in with the onion masala along with the green chillies, a few mint leaves and chopped coriander.
  • Sprinkle 1/4 cup water from the sides so that any masala sticking to the sides is washed off.
  • Now add the steamed vegetables and boiled fried eggs to the khorma. Add some water if too thick, cook on low heat till the oil rises to the top and the khorma smells aromatic.
  • Garnish with chopped ginger, cilantro and a few mint leaves and serve hot with rice paashtis or layered (warqhi) parotas or ghee rice. Enjoy!
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Malai Masti Shahi Paneer

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malai masti paneer

Has anyone tried ice cream in their cooking ever? Well I did and the results were phenomenal! I had one ingredient missing which was full cream for my Shahi Paneer dish. I was already half way through the cooking when I realized that. But as soon as I saw the Malai Masti Kulfi from @desilicious in my freezer drawer I could not resist adding it. As you say, necessity is the mother of invention, it worked like magic and gave a new dimension to it, making it so delicious!

shahi kulfi paneer

A delicious twist to a Shahi paneer recipe in a few easy steps

I soaked the paneer in saffron water to give it a golden colour and saffron flavour before adding it to the Shahi curry.  I made the Shahi curry by lightly frying the onions with the masalas (turmeric, red chilli and coriander powders before grinding them that gave a roasted flavour to it. Then added 2 scoops of Desilicious’s Malai Masti kulfi to the paneer curry which did the magic and enhanced the taste and flavours to a higher level making it so delicious. 

Another trick to keep the green peas stay green was to boil them in salted water and add them to the paneer curry just before serving.

Here’s the recipe:

Ingredients:
350 g fresh paneer
4 tbs canola/olive oil
2 large onions sliced
2 green chillies
2 black cardamoms
4 green cardamoms
4 cloves
1/2 ” stick cinnamon
1-2 bay leaves
1/2 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger garlic paste
a pinch of saffron
1/2 cup hot water
2 scoops of Malai Masti Kulfi from “Desilicious”
chopped cilantro for garnish

zafrani paneer

Instructions:
1. Cut the paneer block into cubes, sprinkle some salt then lightly fry them in oil in a non stick pan and set them aside.

2. Take a pinch of saffron, crush it using the mortar and pestle, add 1/2 cup of hot water to it and set aside for 5 minutes, so that it leaves more colour and cools down as well.

3. Soak the paneer cubes in this cooled saffron water for 15 minutes.

4. To prepare the Shahi curry, fry the sliced onions in oil in the pot till they are golden brown. Add the ginger garlic paste and the spices (turmeric, red chilli and coriander powders) and roast them lightly in the masala.

5. Turn down the heat to simmer, add a little cold water and blend the onion tomato masala with a hand blender to a smooth consistency.

6. Now toss in all the whole spices ( bay leaves, cloves, cinnamon stick, black and green cardamoms) into the pot with the blended masala. Add green chillies, chopped cilantro.

7. Add a scoop of the Desilicious Malai Masti Kulfi and mix it well in the curry, then drop in the soaked paneer with the saffron water. Mix gently and let them simmer in the curry a bit.

8. Meanwhile boil the green peas in salted water just till they are done and keep them ready. Do not cover them as the steam makes them loose their bright green colour.

9. At this final stage of cooking, add another scoop of the malai masti kulfi to the paneer curry, mix well and simmer for 2 minutes.

10. Just before serving add the cooked green peas to the curry, mix well and serve it hot with ghee rice, naan or parantas. Enjoy!

Tips and Tricks: 
1.  Fry the paneer cubes in a non stick pan and handle them gently when turning them over while frying because they break easily.

2. Do not cover green peas while cooking them as the steam makes them loose their bright green colour. 

3. You can replace the Desilicious kulfi with full or whipping cream and almond paste. 

4. Smoking this Shahi Curry also gives an added smoky flavour which is very appealing to the taste buds. 

Recipe

shahi kulfi paneer

Malai Masti Shahi Paneer

Author: Fouzia
This is a delicious Shahi Paneer recipe with a secret ingredient that not only enhances its taste but takes it to the next level. The aromatic taste of the paneer and the rich intense flavours of the Shahi curry make this dish so irresistibly delicious!
Course Main Course, Side Dish
Cuisine indian cuisine

Ingredients
  

Ingredients:

  • 350 g fresh paneer
  • 4 tbs canola/olive oil
  • 2 large onions sliced
  • 2 green chillies
  • 2 black cardamoms
  • 4 green cardamoms
  • 4 cloves
  • 1/2 " stick cinnamon
  • 1-2 bay leaves
  • 1/2 tsp turmeric
  • 1/2 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp ginger garlic paste
  • a pinch of saffron
  • 1/2 cup hot water
  • 2 scoops of Malai Masti Kulfi from "Desilicious"
  • chopped cilantro for garnish

Instructions
 

Instructions:

  • Cut the paneer block into cubes, sprinkle some salt then lightly fry them in oil in a non stick pan and set them aside.
  • Take a pinch of saffron, crush it using the mortar and pestle, add 1/2 cup of hot water to it and set aside for 5 minutes, to let it leave more colour as well as cool down.
  • Soak the paneer cubes in this cooled saffron water for 15 minutes.
  • To prepare the Shahi curry, fry the sliced onions in oil in the pot till they are golden brown. Add the ginger garlic paste and the spices (turmeric, red chilli & coriander powders) followed by diced tomatoes and roast them lightly in the masala.
  • Turn down the heat to simmer, add a little cold water and blend the onion tomato masala with a hand blender to a smooth consistency.
  • Now toss in all the whole spices ( bay leaves, cloves, cinnamon stick, black and green cardamoms) into the pot with the blended masala. Add green chillies, chopped cilantro.
  • Add a scoop of the Desilicious Malai Masti Kulfi and mix it well in the curry, then drop in the soaked paneer with the saffron water. Mix gently and let them simmer in the curry a bit. Add a little water if too thick.
  • Meanwhile boil the green peas in salted water just till they are done. Drain and keep them ready. Do not cover them while cooking as the steam will make them loose their bright green colour.
  • At this final stage of cooking, add another scoop of the malai masti kulfi to the paneer curry, mix well and simmer for 2 minutes.
  • Just before serving add the cooked green peas to the curry, mix well and serve it hot with ghee rice, naan or parantas. Enjoy!

Notes

Tips and Tricks:
1.  Fry the paneer cubes in a non stick pan and handle them gently when turning them over while frying because they break easily.
2. Do not cover green peas while cooking them as the steam makes them loose their bright green colour. 
3. You can replace the Desilicious kulfi with full or whipping cream and almond paste. 
4. Smoking this Shahi Curry also gives an added smoky flavour which is very appealing to the taste buds. 
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Traditional Korma Aloo Gosht

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Korma, the most popular dish in India is a mildly spiced flavourful curry of meat in a yogurt based thick sauce. It is enjoyed by all and is served on special occasions to family and friends.
Classically korma is a curry made with chicken, mutton or any other choice of meat that is braised at a high temperature, then full fat yogurt which is combined with a mixture of whole garam masala spices, stock and cream is incorporated slowly and carefully with the meat and is slow cooked to completion. During the cooking process the yogurt is kept below the curdling temperature of 200ºF. The result is a rich, creamy sauce with a velvety texture. But this method is not exactly followed by all, therefore the korma has different variations. 

Different Variations of Korma
The four most popular Korma curries in the subcontinent are Mughlai, Shahi, Kashmiri and south Indian. The Shahi and Mughlai are similar to the conventional Korma recipe, yogurt is blended with almonds and the meat is braised in yogurt, onions and spices and is later simmered.

Another interesting fact to know about the korma is that it was originally white when it was first created by the Moghuls in the 16th Century. You may try the Shahi White Lamb Khorma and the White Chicken Khorma which are Moghlai versions and see how distinct they are in taste and flavour compared to the south indian korma recipe below.

This particular version of lamb korma with potatoes is very popular among the muslims in South India. It has tomatoes, turmeric, red chillies and vegetables added to the meat. The base for the south Indian Korma is coconut milk and some use even ground or grated fresh coconut which gives the korma a distinctly rich flavour.  In the version below I have not used coconut because I want to keep it light to cater to the Canadian taste buds.

Another fact which is essential to remember in the Korma preparation is not to drown out the meat flavour with the overpowering masalas. The special taste lies in the delicate flavouring and balanced use of spices. 

Needless to say, the caramelized onion Korma, whichever region it hails from, vegetarian or meat based, Mughlai or Shahi, is an all time subcontinental favourite.

Using fresh ingredients:
It is important to use fresh ingredients such as freshly cut onions, freshly ground ginger garlic paste, fresh tomatoes, fresh mint, green chillies and cilantro. Changing any of these and taking short cuts like using tomato paste instead of fresh tomatoes would destroy its taste. Then it cannot be called authentic korma. 

Cooking a decent korma in those days meant even using spices from scratch. No wonder the dishes in those days tasted so good. I remember my mom preparing the different masalas before cooking. They would be ground fresh on the sil batta (the grinding stone) in the form of a paste, either as a spice blend or separately. Red chillies and turmeric would be soaked in water prior to grinding which actually enhanced their taste. Nobody used powdered masalas in those days. Though many years later when she did start using them she would still have her own spices ground fresh at the local mill once in two weeks. She believed the spices lost their flavour if kept for too long which I feel is so true.

Also good to know that running the dry spice grinder for too long burns the spices and all their flavour is lost. Therefore it is better to grind them by pulsing so as not to let the grinder get too hot.

Right cut of meat for the Korma
It is also very important to choose the right cut of meat for this traditional dish. I choose the lamb shoulder with some spare ribs (seene ka gosht) and some leg pieces. Instead of slicing the leg or shoulder into 1 inch rounds which the present butchers do, it is essential to cut the meat into large or medium chunks and the bone marrow part should be cut into 3-4″ long pieces. This keeps the bone marrow intact otherwise it mixes with the curry while cooking thus making it heavy and the taste dimension is lost (by which I mean we sense with our taste buds but taste with our cultural senses). 

How well you fried your onions is important
Another trick in getting the right taste of the traditional korma lies in how well you fried your onions. They have to be fried on a low to medium flame to a lightly golden brown colour before you add the ginger garlic paste. If not fried well they would be floating in the curry and the texture would change.  And browning them too much would give a burnt & bitter taste to it.

Quick cooking in the Instant Pot: 
The korma can be quickly made in the Instant pot or pressure cooker to save time unlike the olden days when the meat was first seared and then cooked slowly on the stove till completion. You could choose to either slow cook or pressure cook the Korma in the Instant Pot. You just need 10 – 15 minutes to fry the onions, sear the meat on sauté mode and then throw in all the other ingredients before you close the lid and set it on for 22 – 25 minutes. 

Here’s the recipe:

INGREDIENTS:
1.5 kg Lamb shoulder meat
1/4 cup + 1 tbs oil
8 whole cloves
8 whole green cardamoms
2 x2”stick whole cinnamon
2 large sliced onions
3 large plum tomatoes
2 tsps coriander powder
1/2 cup yogurt
6- 8 green chillies
1/2 cup chopped fresh cilantro
1/2 cup fresh mint
2 large potatoes quartered.

Instructions:
1. Slice onions, quarter the tomatoes and potatoes, chop cilantro.
2. Heat the oil in the Instant pot set on sauté normal.
3. Add the whole spices immediately followed by sliced onions.
4. Fry them in the oil till they turn golden brown.
5. Add the ginger garlic paste, turmeric, red chilli and coriander powders.
6. Add the lamb pieces, salt and sauté in the masala well.
7. Now toss in the quartered tomatoes, yogurt, green chillies, mint and chopped cilantro.
8. Mix everything well. Sprinkle water around the sides of the Instant pot, close the lid, set the pressure valve to sealing position, press the meat button and set it to cook for 22-25 minutes.
9. When done do a natural pressure release(NPR).
10. Open the lid when all the steam has escaped and gently stir the curry.
11. Add the potato quarters, sprinkle some salt then close the lid. Now press the pressure cook button, set the pressure valve to sealing position and set it to cook for 5 minutes.
12. When done, after NPR open the lid.
13. Drizzle 1 teaspoon lemon juice and adjust the salt.
14. Sauté on normal for a while to slightly thicken the curry. Simmer till the oil rises on top.
15. Garnish with cilantro and serve hot with rice, naan or paranta.

Recipe

traditional korma aloo goshth

Traditional Lamb Korma Aloo Goshth (Lamb Korma with potatoes)

Author: Fouzia
This is a delicious curry with succulent meat pieces and a uniquely delicate flavour very popular in the south asian subcontinent especially in India.
Course Dinner
Cuisine Indian

Equipment

  • Instant Pot

Ingredients
  

  • 1.5 kg Lamb shoulder meat
  • 1/4 cup + 1 tbs oil
  • 8 whole cloves
  • 8 whole green cardamoms
  • 2 x2”stick whole cinnamon
  • 2 large sliced onions
  • 3 large plum tomatoes
  • 2 tsps coriander powder
  • 1/2 cup yogurt
  • 6- 8 green chillies
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup fresh mint
  • 2 large potatoes quartered.

Instructions
 

  • Slice onions, quarter the tomatoes and potatoes, chop cilantro.
  • Heat the oil in the Instant pot set on sauté normal.
  • Add the whole spices immediately followed by sliced onions.
  • Fry them in the oil till they turn golden brown.
  • Add the ginger garlic paste, turmeric, red chilli and coriander powders.
  • Add the lamb pieces, salt and sauté in the masala well.
  • Now toss in the quartered tomatoes, yogurt, green chillies, mint and chopped cilantro.
  • Mix everything well. Sprinkle water around the sides of the Instant pot, close the lid, set the pressure valve to sealing position, press the meat button and set it to cook for 22-25 minutes.
  • When done do a natural pressure release(NPR).
  • Open the lid when all the steam has escaped and gently stir the curry.
  • Add the potato quarters, sprinkle some salt then close the lid. Now press the pressure cook button, set the pressure valve to sealing position and set it to cook for 5 minutes.
  • When done, after NPR open the lid.
  • Drizzle 1 teaspoon lemon juice and adjust the salt.
  • Sauté on normal for a while to slightly thicken the curry. Simmer till the oil rises on top.
  • Garnish with cilantro and serve hot with rice, naan or paranta.
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Sweet Almond Ragi Harira

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Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan. It is an energy drink made with ground almonds, ragi (red millet) flour, milk and sugar. It is so energizing and refreshing to break the fast with this drink.

This sweet harira drink has many variations. It is also made by cooking ground almond paste with a little water to which milk and sugar are added. It is then tempered in ghee with cloves and green cardamoms and served warm. You could also enjoy it chilled.

The version below has a different flavour because of the ragi (millet) flour and is very nutritious. I enjoyed the harira at every Ramadan as I grew up and still love it.

ragi harira drink

INGREDIENTS:
1/4 cup ragi (red millet) flour
2 cups whole milk
25 almonds
4 tbs sugar or more
1/8th tsp green cardamom ground

To garnish:
almonds
pistachios
dried figs 
dried apricots
golden raisins

ragi harira and nuts

INSTRUCTIONS:
1. Soak the almonds in water for a couple of hours, peel their skin and grind them to a paste. Set aside.
2. Whisk the ragi flour with a little water to a running consistency without any lumps. Strain it, discard the residue and keep aside the ragi milk.
3. To a sauce pan add 2 cups of whole milk, ground almonds and sugar and bring it to a boil on medium heat. Now add the ragi milk to it while stirring continuously till you get a smooth consistency. Ragi has a tendency to curdle easily so do not stop stirring.
4. Lower the heat and let it simmer for 2-3 minutes. Do not let it stick to the bottom of the pan, so keep stirring even while it simmers. If the mixture is too thick add a little more milk to your desired consistency. Sprinkle the ground cardamom, mix well and let it cool.
5. Pour it in a glass, top it with nuts and dry fruits and enjoy!

NOTES:
There are many variations of this recipe.
1. You could also use whole ragi instead of ragi flour. But you have to soak it overnight or for at least 4 hours before grinding it to extract its milk.
2. Soak almonds with a tsp of white basmati rice, grind them to a paste and add this to the strained ragi milk then boil everything together. This gives a different flavour to it.
3. Adding poppy seed paste also enhances the flavour and taste and makes this drink more rich and nutritious.

ragi harira drink

Recipe

ragi harira

Ragi Almond Harira

Author: Fouzia
Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan.

Equipment

  • Sauce pan, Strainer, Spatula and a glass.

Ingredients
  

  • 1/4 cup ragi red milletflour
  • 2 cups whole milk
  • 25 almonds
  • 4 tbs sugar or more
  • 1/8 th tsp green cardamom ground

To garnish:

  • almonds
  • pistachios
  • dried figs
  • dried apricots
  • golden raisins

Instructions
 

  • Soak the almonds in water for a couple of hours, peel their skin and grind them to a paste. Set aside.
  • Whisk the ragi flour with a little water to a running consistency without any lumps. Strain it, discard the residue and keep aside the ragi milk.
  • To a sauce pan add 2 cups of whole milk, ground almonds and sugar and bring it to a boil on medium heat. Now add the ragi milk to it while stirring continuously till you get a smooth consistency. Ragi has a tendency to curdle easily so do not stop stirring.
  • Lower the heat and let it simmer for 2-3 minutes. Do not let it stick to the bottom of the pan, so keep stirring even while it simmers. If the mixture is too thick add a little more milk to your desired consistency. Sprinkle the ground cardamom, mix well and let it cool.
  • Pour it in a glass, top it with nuts and dry fruits and enjoy!

Notes

There are many variations of this recipe.
You could also use whole ragi instead of ragi flour. But you have to soak it overnight or for at least 4 hours before grinding it to extract its milk. 
Soak almonds with a tsp of white basmati rice, grind them to a paste and add this to the strained ragi milk then boil everything together. This gives a different flavour to it. 
Adding poppy seed paste also enhances the flavour and taste and makes this drink more rich and nutritious. 
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Easy Healthy Granola Bars

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easy healthy granola bars

These granola bars are healthy and nutritious quick bites packed with energy to boost you up. They are just perfect as an everyday snack or a grab and go breakfast especially for busy pregnant or nursing women.

I have adapted this recipe from Ina Garten’s home made granola bars. You could use your own choice of nuts and dry fruits according to your taste. This recipe does not call for much work and is so simple and easy and yet so yummy!


Ingredients:
1 cup quick cooking whole grain large flake oats
1 cup almonds
1 cup walnuts
1/2 cup dates
1/2 cup Apricots
1/2 cup cranberries
1/2 cup sunflower seeds
1/2 cup brown sugar
2/3 cup honey
1/4 cup butter
1 tsp Vanilla essence
1/4 tsp salt

Instructions:

1. Roast the almonds, walnuts and oats separately in the oven preheated at 350ºF for 8-10 minutes. Pound the nuts into small pieces.
2. Chop the dates, apricots and cranberries into small bite size pieces or pulse them in the food processor.
3. Mix the oats, nuts, dry fruits, salt and sun flower seeds together in a bowl.
4. Melt the butter on medium heat in a sauce pan. Add the brown sugar and stir till it dissolves and the mixture comes to a boil. Remove from stove, add the honey and vanilla essence.
5. Now pour this butter mixture over the dry fruit and nut mixture in the bowl. Combine everything together with a silicon spatula.
6. Pour this into a baking pan lined with parchment paper. Place another parchment paper over it and lightly press it so it spreads evenly through out. Bake in the oven preheated at 350ºF for 25 – 30 minutes till it is lightly golden. Allow it to cool for at least a couple of hours before cutting it into squares or rectangular bars. Enjoy as a snack.

Recipe

easy granola bars

Easy Granola Bars

Author: Fouzia
These granola bars are healthy & nutritious quick bites packed with energy to boost you up. They are a perfect everyday snack especially for busy pregnant or nursing women.
Course Snack
Cuisine American cuisine, Canadian Cuisine

Equipment

  • Sauce pan
  • Baking pan
  • Silicon spatula

Ingredients
  

  • 1 cup quick cooking whole grain large flake oats
  • 1 cup almonds
  • 1 cup walnuts
  • 1/2 cup dates
  • 1/2 cup Apricots
  • 1/2 cup cranberries
  • 1/2 cup sunflower seeds
  • 1/2 cup brown sugar
  • 2/3 cup honey
  • 1/4 cup butter
  • 1 tsp Vanilla essence
  • 1/4 tsp salt

Instructions
 

  • Roast the almonds, walnuts and oats separately in the oven preheated at 350ºF for 8-10 minutes. Pound the nuts into small pieces.
  • Chop the dates, apricots and cranberries into small bite size pieces or pulse them in the food processor.
  • Mix the oats, nuts, dry fruits, salt and sun flower seeds together in a bowl.
  • Melt the butter on medium heat in a sauce pan. Add the brown sugar and stir till it dissolves and the mixture comes to a boil. Remove from stove, add the honey and vanilla essence.
  • Now pour this butter mixture over the dry fruit & nut mixture in the bowl. Combine everything together with a silicon spatula.
  • Pour this into a baking pan lined with parchment paper. Place another parchment paper over it and lightly press it so it spreads evenly through out. Bake in the oven preheated at 350ºF for 25 - 30 minutes till it is lightly golden. Allow it to cool for at least a couple of hours before cutting it into squares or bars. Enjoy as a snack.
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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And as an amazon associate I earn from the qualifying purchases.

Some of the products displayed on this page above may have trackable links to the amazon website.These are affiliate links and if you click on them and purchase something, I may receive a small commission from the sale, but at no additional charges to you. This income helps us in maintaining and keeping our blog up to date. Thanks so much for your support.

Easy Haleem (with lamb/beef)

by Leave a Comment

easy haleem

Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe. It is made with pounded or broken wheat, barley, lentils and meat (lamb, beef or chicken) and ghee (clarified butter) in a flavourful combination of exotic spices slow cooked to perfection. The meat, grains and lentils are cooked with the spices and herbs for long hours or overnight to infuse more flavour into the dish.

History and origin of Haleem
It is supposed to have evolved from the popular Arab dish called “Harees” or “Jareesh” which is also made of pounded wheat and meat but flavoured with only garlic, salt and pepper.  Harees is cooked in different parts of the world wherever the Arab empire had extended. It is known as Keskek in Turkey and other names in Iran, Afghanistan etc. It was introduced in the Indian sub continent during the Moghul period by the migrants of Yemen, Iran and Afghanistan. The first written recipe of Harees which dates back to the 10th century is found in a cook book of dishes popular with the kings and caliphs of Baghdad.

It is believed to have been introduced in Hyderabad, India by the Chaush people (muslims of Arab descent founded in the Deccan region of India) who worked as military men or body guards for the Nizams (monarchs) of Hyderabad, India. Later it was refined and infused with flavour in the royal kitchens of the Nizams with the addition of exotic spices and herbs to suit their palate. The Nizam’s cuisine is very well known for its delectable dishes with richness of taste and aromatic flavours.

Haleem as a staple food

As Harees is still served during the holy month of Ramadan in the Middle Eastern regions, so is Haleem in India and Pakistan where it is sold as a snack food or street food in the bazars and market places during Ramadan. It is also enjoyed as a staple dish not only in Ramadan but through out the year and most of the restaurants have it in their menu.

Haleem for instant energy
It is a rich and nutritious dish that boosts up your energy levels to last an entire day. It has all the proteins, carbohydrates, calories and fibre to help you replenish depleted energy levels. That is why it is cooked and served in Ramadan for “suhur” and “ifthar” in India, Pakistan, Bangladesh as well as the middle eastern countries because it gives the body all the energy it needs instantly. Therefore Haleem is not only a healthy and nutritious dish but also a delicious delight!

Haleem can also be made in the Instant Pot by either slow cooking or pressure cooking. I prefer to slow cook to retain all the flavours. I have made Haleem from scratch using a concoction of spices and herbs. But Shan’s spice mix for haleem simplifies it for you without compromising on the taste and flavour. So to make things easy and save time Shan’s spice mix for Haleem comes in handy. You could also use “Shan’s Special Easy Haleem Mix” as it has a mix of all the lentils & grains as well as the spice mix.

I have modified the recipe to suit the Canadian palate, trying not to make it too hot and spicy.

This recipe is for a quick and easy Haleem using Shan’s Haleem spice seasoning mix.

Ingredients:
1 kg meat with bones
1/2 kg chunks of leg meat
1 package Shan’s Haleem spice seasoning mix
2 onions sliced
4-6 green Chillies
2 tbs ginger garlic paste
1 bunch of fresh cilantro
2 tbs channa dal (split yellow channa lentil)
2 tbs moong dal (split yellow moong lentil)
2 tbs whole masoor dal (red lentil)
4 tbs barley
4 tbs broken wheat or burgul
2 tbs quick cooking oat
1/4 cup oil
1/4 cup ghee
2 Black cardamoms
4 green cardamoms
1/2 inch cinnamon stick
4 cloves
1 small star anise
1/2 tsp whole mace
Crispy fried onions as required


Instructions:

1. Clean and wash the meat and bones and place them in the Instant Pot.

2. Wash all the grains and lentils together. Add them to the IP.

3. Add half the spice mix and 1 tbs ginger garlic paste to the meat and lentils. Do not add any salt because the Shan spices have enough salt in them. Add 4 cups of water. Close the IP lid, keep the steam valve in the venting position and press the Meat/chilli button and set the time for 25 minutes.

4. When done let it NPR, open the lid and remove all the meat and bones. Now with an electric hand blender or potato masher, mash coarsely all the grains and lentils in the instant pot. The mixture should be grainy and not fine. Add water if too thick.

5. Discard all the bones from the cooked meat and lentil mixture and shred the meat well with a fork or by using your fingers. Add the shredded meat and 1/2 a cup chopped cilantro to the pot. Add some more water if it is thick, then let it slow cook for an hour. If you don’t have the time you could let it simmer on sauté less for 15 mins.

6. Heat the oil and ghee in a sauce pan. Drop the spices when the oil/ghee is medium hot, them remove them within 10 second once you get the aroma.

7. Immediately add the sliced onions to the pan and fry till golden brown then add the remaining 1 tbs ginger garlic paste to the onions and sauté them quickly for half a minute till the raw smell is gone. Pour this tempering quickly to the simmering Haleem in the Instant Pot.

8. Prepare some crispy fried onions (or use store bought), freshly cut ginger juliennes, chopped cilantro, green chillies and lemon wedges in a plate as condiments for the Haleem and keep it ready on the table.

9.Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped cilantro on top. Prepare another tempering by heating one tbs of butter/ghee. Add to this some sliced red onions and fry till just brown then quickly add the slit green chillies and ginger juliennes, followed by a tsp of shaan haleem spice mix and immediately pour it over the haleem in the serving bowl.

10. To eat Haleem, take a ladle full of Haleem, place it in your bowl, then sprinkle some crispy onions, ginger juliennes cilantro and chopped green chillies (optional), squeeze in some lemon juice and enjoy!

Recipe

Easy Haleem with lamb/beef

Author: Fouzia
Haleem is a delightful delicacy, a very popular one pot dish enjoyed by people not only in India and Pakistan but across the globe.
Course Main Dish
Cuisine indian cuisine

Equipment

  • Instant Pot
  • wooden spatula

Ingredients
  

Ingredients:

  • 1 kg meat with bones
  • 1/2 kg chunks of leg meat
  • 1 package Shan's Haleem spice mix
  • 2 onions sliced
  • 4-6 green Chillies
  • 2 tbs ginger garlic paste
  • 1 bunch of fresh cilantro
  • 2 tbs channa dal split yellow channa lentil
  • 2 tbs moong dal split yellow moong lentil
  • 2 tbs whole masoor dal red lentil
  • 4 tbs barley
  • 4 tbs broken wheat or burgul
  • 2 tbs quick cooking oat
  • 1/4 cup oil
  • 1/4 cup ghee
  • 2 Black cardamoms
  • 4 green cardamoms
  • 1/2 inch cinnamon stick
  • 4 cloves
  • 1 small star anise
  • 1/2 tsp whole mace
  • Crispy fried onions

Instructions
 

Instructions:

  • Clean and wash the meat and bones and place them in the Instant Pot.
  • Wash all the grains and lentils together. Add them to the IP.
  • Add half the spice mix and 1 tbs ginger garlic paste to the meat and lentils. Do not add any salt because the Shan spices have enough salt in them. Add 4 cups of water. Close the IP lid, keep the steam valve in the venting position and press the Meat/chilli button and set the time for 25 minutes.
  • When done let it NPR, open the lid and remove all the meat and bones. Now with an electric hand blender or potato masher, mash coarsely all the grains and lentils in the instant pot. The mixture should be grainy and not fine. Add water if too thick.
  • Discard all the bones from the cooked meat and lentil mixture and shred the meat well with a fork or by using your fingers. Add the shredded meat and 1/2 a cup chopped cilantro to the pot. Add some more water if it is thick, then let it slow cook for an hour. If you don't have the time you could let it simmer on sauté less for 15 mins.
  • Heat the oil and ghee in a sauce pan. Drop the spices when the oil/ghee is medium hot, them remove them within 10 second once you get the aroma.
  • Immediately add the sliced onions to the pan and fry till golden brown then add the remaining 1 tbs ginger garlic paste to the onions and sauté them quickly for half a minute till the raw smell is gone. Pour this tempering quickly to the simmering Haleem in the Instant Pot.
  • Prepare some crispy fried onions (or use store bought), freshly cut ginger juliennes, chopped cilantro, green chillies and lemon wedges in a plate as condiments for the Haleem and keep it ready on the table.
  • Transfer the steaming hot haleem to a serving bowl. Sprinkle some freshly chopped cilantro on top. Prepare another tempering by heating one tbs of butter/ghee. Add to this some sliced red onions and fry till just brown then quickly add the slit green chillies and ginger juliennes, followed by a tsp of shaan haleem spice mix and immediately pour it over the haleem in the serving bowl.
  • To eat Haleem, take a ladle full of Haleem, place it in your bowl, then sprinkle some crispy onions, ginger juliennes cilantro and chopped green chillies (optional), squeeze in some lemon juice and enjoy!
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Mango Coconut Sticky Black Rice Porridge

by 4 Comments

mango coconut sticky rice porridge

This sticky black rice porridge made with coconut milk, cream and sugar is a rich and creamy decadence with a sweet fruity floral fragrance that envelopes your mouth as if it is bathed in a perfume and just a spoonful of this delight is enough to give you that soothing feeling of relaxation and later a coolness in your stomach which is nothing but utter bliss! It is great for breakfast as well as for dessert and with sweet ripe mangoes it is incredibly delicious and divine!

I could not believe the black rice by nature could be so sweet, chewy, creamy and fragrant on cooking and I was totally floored when I tasted it for the first time. Therefore I always keep it in stock in my pantry so that I can cook it whenever I feel like I am in mood for it.

About Black Rice
Black rice (also known as purple rice) belongs to the same type of rice species called Oryza sativa some of which are glutinous rice. Varieties include Indonesian black rice, Philippine balatinaw rice, and Thai jasmine black rice. The bran hull (outermost layer) of black rice contains one of the highest levels of anthocyanins found in food. The grain has a similar amount of fiber to brown rice and, like brown rice, has a mild, nutty taste. Black rice has a deep black colour and usually turns deep purple when cooked. Its dark purple colour is primarily due to its anthocyanin content. (Wikipedia)

Rich in antioxidants, more than what is found in blueberries, It has more fiber and less sugar compared to other rice varieties. It is nutritious and completely gluten free, therefore can be enjoyed by those on a gluten free diet. Black rice should be stored in an air tight container in a cool dry place devoid of moisture for longer shelf life. I throw in some bay leaves to keep the bugs away therefore it is good even after a couple of years.

Ingredients:
1 cup Black rice
1/2 cup 100% pure coconut milk
1/2 cup whipping cream/coconut cream
2-4 tbs sugar to sweeten as required
1 cup freshly grated coconut
1-2 ripe mangoes

Instructions:
1. Soak the dark purple rice in water overnight after rinsing it several times till the water runs clear. Place it in the Instant Pot, add 1 1/2 cups of water or at least one inch above the rice. Close the lid, set the vent to sealing position and pressure cook for 10 mins. When done allow 10 -12 minutes of NPR or until all the steam is out and uncover the Instant pot.

2. The rice gets perfectly done, it could be a little bit runny like one or two tbs of water which you can reduce by sautéing for 2 mins. Do not stop stirring while sautéing the rice as it quickly sticks to the bottom.

3. Remove in a clean bowl while still hot, mix in 1/2 cup of coconut milk and sugar and leave to cool. It absorbs the coconut milk quickly.

4. Cut up the mangoes into slices, grate the fresh coconut and keep it ready.

5. Take a serving plate or bowl, add a dollop of the sticky black rice, drizzle some whipping cream (optional) then sprinkle the grated coconut on top, arrange the mango slices on the side, drizzle some more whipping cream on the mango slices and enjoy!

Notes:
1. It is better to soak the rice overnight to reduce cooking time.
2. Using the Instant pot also helps reduce the cooking time a lot. It was perfectly done in the Instant pot in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100 % pure coconut milk such as Aroy-D   or any other but without any preservatives or guar gum. If it is hard to find a good brand that carries 100% pure coconut milk then extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.


Recipe

mango coconut red rice pudding

Mango Coconut Black Rice Pudding

Author: Fouzia
This sticky black rice porridge made with black rice, coconut, milk/cream and sugar is a creamy decadence with a fruity floral scent that is enjoyed with sweet ripe mangoes - so delicious and divine!
Course Main Course
Cuisine Asian, South indian Cuisine

Equipment

  • Equipment: Instant Pot, Silicon spatula

Ingredients
  

  • Ingredients:
  • 1 cup Black rice
  • 1 1/2 cups water
  • 1/2 cup Aroy-D thick coconut milk
  • 1/2 cup whipping cream/coconut cream
  • 2-4 tbs sugar to sweeten as required
  • 1 cup freshly grated coconut
  • 1-2 ripe mangoes

Instructions
 

  • Instructions:
  • Soak the dark purple rice in water overnight after rinsing it several times till the water runs clear. Place it in the Instant Pot, add 1 1/2 cups of water or at least one inch above the rice. Close the lid, set the vent to sealing position and pressure cook for 10 mins. When done allow 10 -12 minutes of NPR or until all the steam is out and uncover the Instant pot.
  • The rice gets perfectly done, it could be a little bit runny like one or two tbs of water which you can reduce by sautéing for 2 mins. Do not stop stirring while sautéing the rice as it quickly sticks to the bottom.
  • Remove in a clean bowl while still hot, mix in 1/2 cup of coconut milk and sugar and leave to cool. It absorbs the coconut milk quickly.
  • Cut up the mangoes into slices, grate the fresh coconut and keep it ready.
  • Take a serving plate or bowl, add a dollop of the sticky black rice, drizzle some whipping cream (optional) then sprinkle the grated coconut on top, arrange the mango slices on the side, drizzle some more whipping cream on the mango slices and enjoy.

Notes

1. It is better to soak the rice overnight to reduce cooking time.
2. Using the Instant pot also helps reduce the cooking time a lot. It was perfectly done in the Instant pot in 10 minutes, whereas with normal cooking it would have taken at least 30 minutes.
3. Use only 100 % pure coconut milk such as Aroy-D or any other but without any preservatives or guar gum. If it is hard to find a good brand that carries 100% pure coconut milk then extract it yourself by grinding the coconut and then straining the milk.
4. Enjoy the black rice porridge with sweet ripe mangoes.
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Amazon affiliate links:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And as an amazon associate I earn from the qualifying purchases.

Some of the products displayed on this page above may have trackable links to the amazon website.These are affiliate links and if you click on them and purchase something, I may receive a small commission from the sale, but at no additional charges to you. This income helps us in maintaining and keeping our blog up to date. Thanks so much for your support.

Quick Aloo Tikki Chaat (Potato Patty Chaat)

by 6 Comments

aloo tikki chaat

Aloo tikki chaat is a tongue tingling, mouthwatering delight which is served hot with a combination of red, green and brown chutneys and condiments such as thinly sliced onions, julienned radish and ginger. It is a very popular street food in India which is enjoyed by everyone.

This is a typical Delhi style aloo tikki chaat that I made quickly using the microwave as I had an urgent craving for it which could not be fulfilled by the restaurants in my city. The chaats they serve here are not traditional but their own concocted versions which suit their convenience and budget. The aloo tikki I ate at a restaurant was coated with bread crumbs with no stuffing inside and served with chickpea masala, so unpalatable!

Equipment needed: Potato masher, Skillet to shallow fry, Mandolin.

Ingredients:
For the Aloo tikki:
2 potatoes
2 tbs corn flour
1 tsp roasted cumin ground
4 tbs canola oil

For the green peas stuffing:
1/2 cup green peas
1/4 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp olive oil
salt to taste

Tamarind chutney (you could use Maggie’s Tamarina Sauce)
Chilli sauce (optional)
Whisked yogurt (optional)

For the green chutney:
1 cup fresh cilantro
2 tbs lemon juice
1 tsp grated ginger
1 small green chilli

Instructions:
1. Peel the potatoes and cut into cubes. Put them in a bowl and cover with a lid. Use the sensor cook feature in the microwave and cook the potatoes as per the instructions. Set aside to cool for a little while. Once they are warm enough to handle, mash them with a potato masher well. Add the corn flour, roasted ground cumin and a tbs or two of water if too dry, mix well and keep aside.

2. Meanwhile prepare the stuffing for the aloo tikki. Steam the green peas in the microwave for 1 minute. In a small sauce pan heat a tsp of oil then toss in the crushed cumin and fennel seeds immediately followed by the steamed green peas. Cover and simmer for 2 minutes, then set aside.

3. Prepare the green chutney by grinding together all the ingredients in a wet grinder without adding any water. Transfer to a clean bowl and set aside.

3. For the tamarind chutney, you could use Maggie’s Tamarina sauce  or any other tamarind date chutney sauce.

4. To make the aloo tikkis, take a little of the mashed potato dough, shape into a round ball with your hands, make a depression in it with your fingers and thumb and stuff the green peas filling inside. Close it with the potato dough, flatten like a patty by pressing it in between your palms and place it on a cookie sheet.

5. Heat the oil in a clean, dry skillet. When hot enough place the potato tikkis or patties in the oil. The oil should be just hot enough to make them sizzle and not burn them. Fry them on each side till they turn golden and not brown or dark brown. Remove, drain on paper towels and serve them hot with the chutneys and condiments such as thinly sliced onions, white or red julienned radish, julienned ginger, green chillies, chaat masala and lemon wedges. Some people prefer to eat with whisked yogurt. But I prefer eating this chaat with just the chutneys and condiments.

Notes:
1. When you steam the potatoes use kitchen mitts or gloves to take them out of the microwave as you could burn your hands.
2. Mash them while they are just warm enough to handle.
3. It is better to use a flat sauce pan and shallow fry them by flipping and frying on each side evenly without burning them.
4. The condiments like julienned ginger and radish enhance the flavours even more

Amazon affiliate links:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. And as an amazon associate I earn from the qualifying purchases.

Some of the products displayed on this page above may have trackable links to the amazon website.These are affiliate links and if you click on them and purchase something, I may receive a small commission from the sale, but at no additional charges to you. This income helps us in maintaining and keeping our blog up to date. Thanks so much for your support.

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Coconut Mustard King Fish Curry

by Leave a Comment

king fish curry

This king fish curry flavoured with mustard and coconut is just divine. The yellow mustard pairs so well with coconut and gives a unique flavour to this Bengali style fish curry. I wanted to keep it lightly spiced but flavourful so used only those spices and ingredients which can complement each other. I used white chilli powder instead of red in order to retain the light mustardy hue as well as not to make it hot and spicy. The mustardy coconut taste suits any fleshy white fish and the King fish fitted so well in this equation. It is a simple and very easy curry to make that is ready in no time, makes a good meal with steamed rice and papad. So delicious!

Here’s the recipe:
Ingredients:

For the ground masala:
4 cloves of garlic
8 small green chillies
1/2 small onion (lime size)
1 tbs yellow mustard seeds
6-1 tsp cumin seeds
1/4 cup finely ground coconut
1 tsp fresh lemon juice

For the Curry
1 lb king fish steaks
1/4 tsp black mustard seeds
A pinch of methi (fenugreek)seeds
1 strand of fresh curry leaves
1/2 tsp turmeric powder
1 tsp white chilli powder
1 tsp coriander powder
1/4 tsp cumin powder
1/2 tsp mustard powder
2 tsp tamarind pulp
1/4 cup canola oil
Salt to taste

Instructions:

1. Clean and rinse the fish in cold running water, drain well, rub them with salt and lemon juice and set aside.

2. Pulse the yellow mustard and cumin seeds in a wet grinder, then add the onion, garlic, 2 green chillies and grind to a fine paste. Grind the coconut separately to a fine paste.

3. Heat the oil in a pot. Add the black mustard seeds once they start spluttering toss in the fenugreek seeds. When they begin to slightly change colour, quickly throw in the curry leaves followed by the ground masala, salt, white chilli, cumin and coriander powders. Methi (fenugreek) seeds burn really fast so adding curry leaves and the ground masala halts the burning process)

4. Sauté the masala in the oil, then mix in the ground coconut paste and continue to sauté till it gets reduced and starts oozing out oil from it.

5. Now add the salted king fish steaks. If you have the king fish head pieces you could add them as well because the the fish curry gets more flavourful and tasty.

6. Sprinkle 1/4 cup of water from the sides and let the curry cook on medium heat.

7. Do not stir the fish while it is cooking with a spatula. Hold the pot with your oven mitts and give the pot a gentle shake to move the fish pieces in the pot so they don’t stick to the bottom.

8. Mix 2 tsp of tamarind paste in 1/4 cup of water and add it to the fish curry. Taste and adjust the salt.

9. Let it cook on simmer till the oil rises on top. If the curry is too thick sprinkle a little water from the sides (so that any masala sticking to the sides is washed into the curry), add a pinch of jaggery and give the pot a gentle shake to mix well.

10. Garnish with chopped cilantro, drizzle some fresh lemon juice and serve hot with steamed rice. Enjoy!

coconut mustard fish curry

Notes:
1. For best results follow step after step in the same order all the instructions exactly to the letter. For instance the slightest delay in adding the ground masala in the tempering process will result in burnt methi seeds which would impart a burnt flavour to the whole dish.
2. Do not use the spatula to stir the curry when the fish is cooking. Use mitts to hold the pot and give the curry a gentle shake. It i is really important to follow this step while cooking any kind of fish.

Recipe

Coconut Mustard King Fish Curry

Author: Fouzia
Course Main Course
Cuisine South indian Cuisine, South Indian muslim Cuisine

Equipment

  • Equipment:
  • A thick bottomed pot with a lid
  • A wooden spatula
  • Oven mitts

Ingredients
  

  • Ingredients:
  • For the ground masala
  • 4 cloves of garlic medium size
  • 6-8 small green chillies
  • 1/2 small onion lime size
  • 1 tbs yellow mustard seeds
  • 1 tsp cumin seeds
  • 1/4 cup finely ground coconut or 1/2 cup coconut milk
  • For the Curry
  • 1 lb king fish steaks
  • 1/4 tsp black mustard seeds
  • 1/4 tsp Methi (fenugreek) seeds
  • 1 strand of fresh curry leaves
  • 1/2 tsp turmeric powder
  • 1 tsp white chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp cumin powder
  • 1/2 tsp mustard powder
  • 2 tsp tamarind pulp
  • 1/4 cup canola oil

Instructions
 

  • Instructions:
  • Clean and rinse the fish in cold running water, drain well, rub them with salt and lemon juice and set aside.
  • Pulse the yellow mustard and cumin seeds in a wet grinder, then add the onion, garlic, 2 green chillies and grind to a fine paste. Grind the coconut separately to a fine paste.
  • Heat the oil in a pot. Add the black mustard seeds once they start spluttering toss in the fenugreek seeds. When they begin to slightly change colour, quickly throw in the curry leaves followed by the ground masala, salt, turmeric, white chilli, cumin and coriander powders. Methi(fenugreek) seeds burn really fast so quickly adding the curry leaves and the ground masala halts the burning process)
  • Sauté the masala in the oil, then mix in the ground coconut paste and continue to sauté till it gets reduced and starts oozing out oil from it.
  • Now add the salted king fish steaks. If you have the king fish head pieces you could add them as well because the the fish curry gets more flavourful and tasty.
  • Sprinkle 1/4 cup of water from the sides and let the curry cook on medium heat.
  • Do not stir the fish while it is cooking with a spatula. Hold the pot with your oven mitts and give the pot a gentle shake to move the fish pieces in the pot so they don’t stick to the bottom.
  • Mix 2 tsp of tamarind paste in 1/4 cup of water and add it to the fish curry. Taste and adjust the salt.
  • Let it cook on simmer till the oil rises on top. If the curry is too thick sprinkle a little water from the sides (so that any masala sticking to the sides is washed into the curry), add a pinch of jaggery and give the pot a gentle shake to mix well.
  • Garnish with chopped cilantro, drizzle some fresh lemon juice and serve hot with steamed rice. Enjoy!

Notes

Notes:
1. For best results follow step after step in the same order all the instructions exactly to the letter. For instance the slightest delay in adding the ground masala in the tempering process will result in burnt methi seeds which would impart a burnt flavour to the whole dish.
2. Do not use the spatula to stir the curry when the fish is cooking. Use mitts to hold the pot and give the curry a gentle shake. It i is really important to follow this step while cooking any kind of fish.
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