Beef and Macaroni

Meat Sauce

Beef mince 1 kg

Macaroni 1 lbs

Strained Tomato 3 cups

Onion 1 chopped

Garlic 6 cloves chopped

Celery 3 tbsp chopped

Carrot 1 medium grated

Olive oil 1/4 cup

Salt 1.5 tsp

Chili flakes 1tsp or to taste

Cumin powder 1 tsp

Thyme 1/4 tsp

Oregano 1/4 tsp

Method

Fry onion, carrot, celery and garlic in olive oil till a bit soft.

Add in mince and fry till it changes color.

Pour strained tomatoes and all spices. Stir well and cover. Let it simmer for 35-45 mins till the sauce is nice and thick. 

White Sauce

Butter 3 tbsp

Olive oil 3 tbsp

Flour 1/2 cup

Milk 3-4 cups

Salt 1/2 tsp

Black pepper 1/4 tsp

Garlic powder 1 tsp

Cream cheese 1/4 cup

Method 

Heat a heavy bottom pan on medium heat.

Add oil and butter followed by flour.

Cook the flour for a couple of mins stirring continuously. 

Remove from heat and add milk slowly while continuously stirring using a whisk. Put it back on stove and cook till sauce thickens.

Stir the remaining ingredients and taste for spices. Adjust if needed.

Assembly 

Boil pasta according to the package direction.

Mix pasta and white sauce and keep it aside for 10 mins.

Save quarter of meat sauce aside to layer on top later.

Stir pasta in meat sauce and pour in the baking dish.

Layer the reserved meat sauce on top followed by mozzarella cheese. 

Put the dish under the broiler till top is a browned. Serve immediately with garden salad.

Fish Curry

Fish Curry

Fish 1 kg
Onion 1.5 cup or 2 medium
Garlic 2 heads
Green chili 2 or to taste
Salt 1+.5 tsp

Ajwain/caramelize seeds a healthy pinch

Turmeric 1/4 +1/4 tsp
Cumin powder 1.5 tsp
Coriander powder 1.5 tsp
Garam masala 1/2 tsp

Red chili powder 1 tsp
Kokum 3 pcs
Curry leaves 12-15
Lemon juice 1 tbsp
Mustard oil 1/4 cup
Olive oil 1/4 cup

Sprinkle .5 tsp of salt, ajwain and lemon juice on fish. Rub it well and let sit for 30 mins or so. Then rinse with cold water and dry well. Heat mustard oil in a frying pan and shallow fry fish.  Don't need to cook it fully just sear the edges. Reserve the oil as we will be adding it to te curry later on.
Grind one onion, garlic and green chilli.
Heat olive oil plus remaining mustard oil and add one sliced/chopped onion. Fry till nice and golden. Add curry leaves and fry for 30 seconds.  Put in the garlic paste and dry spices except kokum and garam masala. 
Bhunofy the masala till oil separates. It takes time and patience,  don't hurry this as it is the most important part of fish curry.
Once masala is grainy(danedar) pour in 2-3 cups of water and kokum. Slide in the fish gently into the pan. Bring it to a boil. DON'T stir the pot. Swirl it around or fish will break.
Cover and cook for 10 mins.
Turn the heat off and add Coriander leaves, garam masala and slit green chili. Cover and let sit for 10 mins before serving.

Serve it with roti or rice.

Note:

Use a wide , shallow pan to make fish curry so all pieces are in single layer.

Malai Masala Kabab

As the name suggests, these kabab just melts in your mouth. The gravy complements the texture of kababs equally well. If you like kababs and curry both, this dish is for you. Serve it with fresh Naan and you have a feast fit for a king on your plate. 

Kabab Ingredients 

Mince  (beef/mutton) 1 kg

Onion grated 1 cup

Green chili minced 2 tbsp or to taste

Ginger paste 1/2 tsp

Garlic paste 1 tsp

Coriander leaves chopped 3 tbdp

Salt 1.5 tdp or to taste

Chili flakes 1.5 tsp

Cumin powder  1 tbsp

Coriander powder 1 tbsp

Garam masala 1/2 tsp

Cold Water 1/2 cup 

Green Papaya paste 1/2 tsp

Curry Ingredients 

Onion cut in cubes 1 cup

Tomatoes 3 large grated or blended

Green peppers cubes 1 cup

Salt 1/2 tsp

Chili powder 1 tsp

Cumin powder 1 tsp

Oil 1/4 cup

Yogurt 1/2 cup

Cream 1/2 cup

Coriander for garnish 

Garam masala 1/4 tsp for garnish 

Method 

Put all kabab Ingredients except water in a bowl and knead like a dough till it feels sticky. It takes around 5-8 mins. Add water a tbsp at a time and incorporate it well before adding the next spoonful till you have used it all. You can also use a chopper or stand mixer.

Using a table spoon or ice cream scoop to keep them of same size, form them into kabab. I used around 1.5 tbsp portions.

Heat oil in a heavy bottom pan and put kababs in single layer. Cover n let cook on medium for 4-5 mins.

Remove the lid and flip kababs. Add tomato puree and spices. Increase the heat and bhunofy/caramelize till oil starts oozing out of masala/curry.  

Add in the beaten yogurt and mix. Cook till oil separate. 

Add cream, cubed onion and pepper and cook on high for another couple of mins. Take it off the heat and sprinkle Coriander leaves, garam masala and lemon juice. Serve hot.

Lemon Cake

I love to simplify the recipes specially when it comes to baking. It's a turn off for me when it involves multiple dishes/bowls to be used for one. Not that anything is wrong with those but I am probably too lazy.

Citrus is a favorite flavor at home, be it an ice cream or a cake. Smell of fresh lemons inspired me to whip up this simple yet flavorful,  light and fluffy cake. No creaming of ingredients and complicated recipe, here is how I made it.

Ingredients 

Flour 1.5 cup
Butter 1 cup (at room temperature)
Sugar 1.5 cup
Baking Soda 1/2 tsp
Baking Powder 1 tsp
Lemon juice 1/4 cup
Sour cream 1/4 cup
Milk 1/4 cup
Lemon zest 1.5-2 tbsp
Eggs 2
Vanilla a tsp
Salt 1/2 tsp

Method

Turn the oven on at 350 while you prep the cake batter.
Mix all wet ingredients in one bowl , add sugar and mix using a whisk. 

Sift all dry ingredients and fold in the wet. Grease a 8 inch square pan or 9 inch round. Line it with parchment paper/baking paper.

Pour in the batter and bake on the middle rack for 45-50 mins. Insert a tooth pick in and if it comes out clean your cake is done. 

Transfer to a cooling rack. Wait for at least 30 mins before you slice it.

Notes
You can replace cream with coconut milk for an extra flavor note.
You can add icing if u like. Two tbsp of lemon juice plus a cup of icing sugar. Add more juice if needed and drizzle over the cake once its cooled.

You can use vegetable oil to replace butter.

Fried Mutton Chops

Ingredients 

Marination 

Chops 15 pcs

Salt 1.5 tsp

Chili flakes  1 tsp heaped

Turmeric  1/2 tsp

Lemon juice 1 tbsp

Olive oil 4 tbsp

Garlic powder 1 tsp

Black pepper  1/2 tsp

Hung yogurt/greek yougurt/sour cream 1/4 cup

Vinegar 2 tbsp 

Flour Blend

All purpose flour 1 cup

Salt 1/2 tsp

Chili powder 1 tsp

Garlic powder  1 tsp

Oil for frying

Method 

Flatten the meat part of chops using a meat hammer or a heavy sauce pan. You are thinking them out and increasing the surface area. 

Mix all the marination ingredients and apply on the chops. Cover and refrigerate for at least 6 to 24 hrs. The longer it sits, yummier it gets. 

Add the flour coating ingredients in a wide plate/bowl.

Coat the chops in the flour mix gently. We dont want thick coating, just a light dusting. 

Shake the excess flour off. Purpose is to keep the marinade sticking to the chops while frying not to have a fried chicken crunch.

Heat and heavy bottom frying pan/tawa medium high. Coat with oil around 1/2cm. 

Put the chops in. Dont overcrowd the pan. 

Cook on medium high for 3-4 mins, flip and cook for another 2-3 mins. Remove and put on paper towel to absorb any access oil. Serve hot.

Note

Skip the flour coating and bbq these yummy chops. 

Dont cook them for longer or they will dry out.

Cast iron is best to use for this recipe as it retains the heat well and gives a nice sear to the meat.

Garlic Chipotle Beef Burgers

Burgers are all about toppings. Meat itself doesn't have much spices so toppings is what makes this meal fancy. Getting the right meat is the key to have juicy burgers. Mince should have at least 15-20% fat ratio for tender, moist burgers. I love the smokey flavor of chipotle peppers in the patties. Here is my take on it.

Beef Patty Ingredients 

Beef mince 2 lbs

Onion 1 cup finely chopped

Cumin powder 2 tsp

Salt 1.5 tsp

Black pepper  1 tsp

Garlic powder 1 tsp

Chipotle peppers 2 

Method 

Finely chopped chipotle peppers. 

Mix everything  and let marinate for a couple of hours ideally or at least 30 mins.

 Form into 8 patties.

Grill on medium high for 3-4 mins each side.

Or use a frying pan and fry on medium high heat. 

Top with the cheese slices of choice in last min of cooking.

Chipotle Sauce

Chipotle pepper 2

Mayonnaise 2/3 cups

Grated garlic 1 clove

Lemon juice 1 tsp

Salt 2 pinches

Method

Add everything to your food processor and mix till combined.  Alternatively you can use a mortar pestle to grind the pepper and then add remaining ingredients and mix.

Guacamole 

Avocado 3

Jalapeno 2 tbsp chopped finely 

Coriander leaves 2 tbsp chopped 

Onion 2 tbsp chopped 

Lemon/lime juice 1.5 tbsp

Salt 1/5 tsp

Method

For chunky guacamole, use a fork and mash the avocados.  For fine guacamole  use a mortar pestle.  

Add the remaining ingredients and mix.

Toppings

Onion rings

Tomato slices

Cucumber slices

Lettuce of choice

Sunny side egg

Pickles 

Cheese ( I used cheddar and swiss slices)

Assembly 

Spread a thin layer of butter on the buns and toast till nice and golden. 

Spread chipotle dip at the followed by lettuce and tomato, then place your patty and guacamole.  

Spread chipotle dip on the top bun and you have your burger.

Chicken and Vegetable Bread

Dough Preparation 

Flour 4-6 cups

Yeast 1 tbsp

Sugar 3 tbsp

Olive oil 1/4 cup

Milk 1.5 cups

Warm Water 1/3 cup

Salt 2.5 tsp

Method

Mix warm milk, water, yeast, sugar and oil and let sit for 10 mins till it is nice and frothy. 

Add 2 cups of flour and mix, sprinkle salt and add two more cups of flour. Mix well. 

Depending on the climate you live in, you may need anywhere from 1/2 cup of more flour to all the way to last 2 cups. 

Knead the dough for around 10 mins till it is nice and soft. Dough should bounce back when poked and not sticky at all. It means enough gluten has developed in the dough and your bread will be nice and chewy.

Put the dough in a greased bowl, cover and leave to rise for a couple of hrs in a warm place.

After it has doubled in size ,punch it down to release the air. Roll the dough into a log shape and cut into 8-10 equal portions. 

Make the balls and cover. Let them rest for  second rise for about another hour or till they are almost double in size.

Filling

Peas 2 cups

Carrots 1 cup

Corn 1 cup

Boiled/fried chicken  3 cups

Green onion 1/2cup

Salt 1.5 tsp

Black Pepper 1 tsp

Cream cheese 1/2 cup

Flour 1/4 cup

Butter 1/4 cup

Milk 1 cup

Chicken stock/water 1/2 cup

Egg 1 beaten 

Method 

Melt butter in a sauce pan, add flour and cook for a couple of mins while stirring continuously.  You want to get the rawness of flour out not brown it so keep the flame at medium low.

Remove from heat and add cold liquid while whisking continuously.  There should not be any lumps.

Bring it back to the stove and cook while whisking continuously till it's nice a bubbly. 

Add salt, pepper and cheese and mix well. Taste for the seasonings. 

Transfer to a bowl and cover with cling film. Make sure cling film is touching the sauce to avoid the crust on the sauce. Let it cool.

Fold the vegetables and chicken gently into the sauce and your filling is ready.

Assembly 

Roll the dough to 2/3 cm thickness into a rectangular kind of shape.  

Brush the edges with egg wash on longer side of the triangle.  On a 45degree angle cut through the dough on both sides leaving enough space in the middle to hold the filling. Cuts can be anywhere from a cm to and inch apart.

Put the filling in log shape in the center and start braiding alternating each side. Strands should be close each other or filling will ooze out.

Put them on a lined baking sheet leaving 3-4 inches apart. 

Cover and let rise for another 20-30 mins. 

Preheat your oven at 360 for at least 20 mins.

Brush top of the braids with egg wash and sprinkle some sesame or black seeds.

Bake for 20-25 mins till tops are nice and golden.  Transfer to a cooling rack or serve immediately.  

Steak and Cheese Borek

Ingredients

Steak pcs/qeema 2 cups

Potato  boiled 2 chopped 

Cheese 2 cups chopped

Green onion  1 cup sliced

Salt ,pepper  chili flakes, garlic powder to taste.

Mix above ingredients and taste for the spices.

Phyllo sheets 16
Egg 2
Milk 1/3 cup
Oil 1/3 cup
Beat egg milk n oil n keep aside.

Following steps needs to be done quickly. Cover the sheets of phyllo with kitchen towel or they will dry out.
Place a sheet of phyllo and brush lightly with the egg mixture,  layer another sheet on top .
Pour the meat mix and fold like a spring roll.
Put aside and cover. Repeat till you make all 8 rolls.
Preheat oven at 400.
Brush the rolls with beaten egg yolk and sprinkle some sesame or black seeds.
Bake for 15 mins till nice and golden on top.
Serve hot or warm.

Lahori Qeema Naan

There are two steps to this recipe.  Make the dough and while it proofs , you can make the filling. Here is how I did it.

Dough

Yeast 1 tsp

Baking soda 1/2 tsp

Sugar 1 tbsp

Yogurt  1/2 cup

All purpose flour  4-5 cups

Olive oil 4 tbsp

Warm water 2-2.5 cups

Salt 1.5 tsp 

 In a cup of luke warm water, add sugar n yeast and let sit for 8-10 mins till top is all foamy. 

Mix yogurt n oil in yeast once its frothy. 

Mix all dry ingredients and pour in yeast mixture and 1 cup of water. Knead and add more water if needed. Knead a soft dough, it takes 12-15 mins. 

Grease a big bowl and transfer the dough. Cover and let proof for at least 120 mins.

Filling

Mince 3 lbs

Onion 1+1 chopped 

Garlic 1 head minced

Ginger 1 inch pc minced

Tomato 1 medium chopped 

Green chili to taste chopped

Coriander leaves 4 tbsp 

Salt 1.5 tsp or to taste

Chili flakes 1 tsp of to taste

Cumin seeds crushed 2 tsp

Coriander seeds crushed 1 tsp

In a heavy bottom pan, add half a cup of water with mince and dry spices. Break it apart to avoid lumps in mince.

Add 1 chopped onion, garlic and tomato.  Stir till water evaporates and mince releases all  of tge fat.  Taste for seasoning. Drain any excess fat. Let it cool.

Once mince has cooled down ,add remaining chopped onion,  green chili, ginger and coriander and mix well.

Assembly

Divide the dough in 12 portions.  Flatten each pc and add 5-6 heaped tbsp of filling and close tightly from all sides. 

Cover stuffed dough balls with cling film or moist kitchen towel and rest for 30 mins. 

Preheat the broiler on high for 15 mins and put the rack on top shelf. 

Heat a heavy bottomed pan on medium low.

Flatten the dough to around 3/4 cm thickness. Score it with a fork or naan stamp. Put on the pan n let cook. Once the bottom is golden,  brush the top with milk and transfer to the oven. Cook till nice and golden. Enjoy!