Namak Karahi

When it comes to karahi, you will find a gazillion recipes from Shinwari to Pahari, but this is the one which probably started it all in my opinion.  Simplicity at its finest. Not a long list of ingredients yet bursting with flavour. Use any protein of your choice , I have used lamb. 

Karahi is basically iron wok in which this delicacy is cooked. There are many reasons to use a wok for this quick cooking dish. A wok can handle high heat and its broad surface helps in evaporating liquids faster which helps the caramalization of the masala resulting in deep red delicious gravy to scoop with your naan or roti. 

When I say simplicity,  I mean it as this dish needs only a handful of ingredients with delicious results. 

If you are using chicken, ask your butcher to cut in karahi pcs that is usually 18-20 pcs per chicken. If using lamb, ideally use a mix of leg, shoulder and ribs for optimum flavor, ribs bring lusciousness to the gravy. In this one I used a pound of shoulder,  a pound of leg and few pcs from ribs. For beef use shoulder cut or ribs.

Ingredients 

Lamb 1 kg cut in 1.5-2 inch cubes (bone in)

Tomatoes 6 large, cut in half

Garlic chopped 4 tbsp

Ghee 1 cup

Thai chillies 8-10 or to taste split in half

Salt 2 tsp or to taste

Garnish

Cilantro a handful 

Ginger 2 inch pc julienne cut

Serrano or Thai chili sliced thinly to taste

Garam masala a couple of pinches ( optional)

Method

1. Heat ghee in karahi , add salt anfollowed by washed a dried meat. 2. Fry on high till edges are nice golden color.

3. Lower the heat and put the tomatoes in. Cover and cook for five minutes or till the tomato skin ruptures and slides off easily. 

4. Remove the lid, increase the heat. Remove tomato skin and mash them with the back of the spoon.

5. Add garlic and green chillies  and fry or as we call it bhunofy till you can see the masala turning from reddish to maroon color while stirring continuously. This may take 10 mins or so. 

6. Add a cup or so of hot water and cover the lid. Lower the heat at this stage. Depending on the quality of meat it may take 25-40 or so mins to tenderize the meat. Keep checking if you need to add more water during this cooking time. 

7. Once meat is tender, cook till you get desired consistency of masala, it shudnot be soupy rather sticking to the meat.

8. Add garnishes and serve with fresh naan or tandoori roti.

Note: 

If you are using chicken its ready after step number 5,  garnish and serve. 

You can cook it in lamb fat or oil of your choice, traditionally lamb fat is used. 

Chocolate Banana Loaf

Ingredients 

Dry Ingredients 

All purpose flour 6 cups

Cocoa powder 1 cup

Baking powder 6 tsp

Baking soda 1 tsp

Salt 1 tbsp

Cinnamon powder 1 tbsp

Instant coffee 1 tbsp

Wet Ingredients 

Sugar  2 cups

Oil 1 cup

Butter 1 cup at room temperature 

Milk 1/2 cup

Thick yogurt  1/2 cup

Eggs 6

Mashed bananas 7 heaped cups

Toppings

Walnuts 1 cup

Skor bits 1 cup

Chocolate chip 1 cup

Pecans 1 cup

You can mix all these and then divide into four portions for each loaf or just use one topping per loaf.

Method 

Preheat your oven at 350 f.

Butter and line 4 loaf pans. 

Sift all dry ingredients well.

Mix wet ingredients till it looks homogeneous. 

Pour dry ingredients over wet and mix using a spatula.

Divide the batter into loaf pans.  

Spread the toppings on the batter.

Bake for 45-50 mins on middle rack. To test the doneness,  insert a toothpick in the loaf. If it comes out dry and clean, your loaf is done.

Let rest in the pan for 20 mins then slide onto a baking rack using the parchment lining to cool down.

Note: 

Do not cut immediately.  Let it sit for another 30 mins before slicing or it will crumble.

Once cool to touch , you can wrap the loaf in plastic wrap and freeze for a couple of months. Thaw on the counter for a couple of hrs before serving.

Lemon Tea Loaf

We love pound cake way more than ice cakes in this household and if it is citrus of any sort, I am in heaven. This is melt in your mouth velvety cake, I am sure it will make you fall in love with lemon. You can use lime or orange if you desire.

Ingredients 

Flour 3 cups

Oil 1 cup

Butter 2/3 cup

Sugar 2 cups

Salt 2/3 tsp

Eggs 3

Milk 1.5 cup

Lemon juice 1/4 cup

Vanilla 1 tsp

Lemon zest 2 tbsp

Baking powder 1.5 tsp

Method

Preheat the oven at 350 Fahrenheit or 180 Celsius.

Beat oil,  butter and sugar till nice and creamy.

Add eggs one at a time. And beat well

 Everything should look like whipped frosting.

Add vanilla.

Mix lemon juice, milk and lemon zest. Let sit for 5 mins. It will look like split milk but that's how you want it. Whisk it and it's ready to use.

Sift baking powder, salt and flour.

Now add half flour mixture and use a spatula to mix followed by half of the liquid mix. Repeat till everything is well incorporated. 

Butter and line two loaf pans. 

Divide mixture between the two. Transfer to the middle rack and bake for 50-55 mins or until toothpick comes out clean. 

Jhat Pat Chicken Biryani

Biryani is queen of any rice and meat dish.  It's a favorite at my dinner table and must on our weekend menu. This is a quick Biryani which will be ready in a jiffy as compared to long , complicated version but equally delicious  and full of flavors. I will write recipe in two steps i.e. meat preparation, rice preparation. 

Meat Ingredients 

Chicken 1 cut into 14-16 pcs 2-3 lbs

Salt 1-1.5 tsp

Red Chili powder 1 tsp

Turmeric powder 1/4 tsp

Cumin powder  1 tsp

Coriander powder 1 tsp

Cloves 6

Bay leaf 1

Cumin seeds 1 tsp

Green cardamom 5

Cinnamon stick 2 inch pc

Star anise 1 flower

Mace blade 1

Pepper corn 12 pcs

Yogurt 1/4 cup

Onion 2 thinly sliced 

Garlic paste 1 heaped tbsp

Ginger paste 1 tsp

Tomato 1 sliced 

Tomato paste 1 tsp

Oil 1/2 -1/3 cup

Green chilli 2-3 

Lemon juice 1 tbsp

Dry plums 6 pcs

Coriander leaves a handful

Mint leaves a handful

Egg yellow food color 1/8 tsp optional 

Method

Put oil and onion in a pan and turn the heat on medium. Stir every two mins till onions are golden. Take out on a paper towel and spread in a single layer to get them crispy. 

Add ginger and garlic paste to the oil and fry till its golden and aromatic.  Put the tomato paste and a little water and fry with ginger garlic paste. 

Put all the dry spices in at this stage and mix well before adding the chicken.  

Stir in the yogurt and fry chicken on high flame till all the moisture is evaporated and oil separates from the curry.

Pour 1.5 cups of water and dry plums.

Bring it to a rolling boil. Cover the pan with lid and lower the heat. Cook for 10 mins or till chicken is cooked completely.  Crush 2/3 of crispy onions and put in the chicken.

Turn the heat off and mix in lemon juice. Stir it well. Now layer the meat in following sequence. 

Sprinkle yellow food color if using followed by green chillies, tomato slices, chopped  mint and Coriander. Keep aside till your rice are ready to be added. 

Add the rice to the pot and cover with a tight fitting lid. Keep the flame on medium for first 5 mins. Reduce it to minimum stove setting u have and let it steam for good 30 mins. 

Turn the heat off but do not open the lid for another 5 mins. 

Using a slotted spoon,  fluff the rice and serve immediately. 

Rice Ingredients 

Rice 2 lbs (2 heaped coffee mugs)

Salt 2 tbsp

Water 12 cups

Vinegar 1 tbsp

Cumin seeds 1 tsp

Oil 1 tbsp

Method

Wash rice well till the water runs clear. Add in the remaining ingredients and let the rice soak for at least 45 mins. I use same pot to soak the rice in which they are going to be cooked.

Bring the rice pot to a boil and cook fir 4 mins. Drain it immediately. 

Tips:

You can use store bought brown onions to shorten your cooking time. 

You can replace a good quality garlic paste from store but fresh makes a huge difference. 

You can use saffron soaked milk instead of food color but pour it on top of the rice not on curry.

You can add potato cubes in chicken if desired. 

Washing and soaking rice is crucial for good biryani.

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!

Red Kababs

Chicken is favourite meat on my dinner table specially when it is boneless chunks. I love to cook with these due to the versatile nature they have. I use them in curries, bbq, rice, stir fries etc. These kababs are very quick to make and packed with flavour. I used a griddle to fry them but use a bbq or oven by all means. I make some garlic rice but feel free to serve with anything of your choice.

Chicken Ingredients

Chicken breast                           2 lbs cut into cubes
Red bell pepper                          1 cup chopped
Garlic                                         2 cloves
Cumin powder                            1 tsp
Red chilies                                  2-4
Lemon juice                                1/4 cup
Olive oil                                      1/4 cup
Salt                                             1 tsp                  
Black pepper                               1/2 tsp

Method

Put everything in a blender except chicken and make a thick paste.
Add chicken pieces to it and marinate for at least 30 minutes or upto 24 hours.
Put the chicken on skewers and fry on medium flame until chicken is all cooked. Cooking time varies according to the size of the pieces, I had 1 1/2 inch cubes so they took 4-5 minutes each side. You can bbq them on charcoal grill as well. For bbqing, baste the marinate on the pieces half way through.

Rice Ingredients

Basmati Rice                             2 cups
Garlic                                        1 head
Oil                                            3 tbsp
Salt                                           1 1/4 tsp
Tomato                                     1 medium chopped
Water/chicken stock                  3 1/2 cups

Method

Wash rice well till water runs clear. Let soak for half and hour.
Put garlic cloves, tomato, salt and oil in the pot. Add 1- 1 1/2 cups of water and let cook until garlic is tender.
Increase the flame and dry up all the moisture until oil starts separating from the garlic.
Add water/chicken stock and bring to a boil.
Add rice and stir once immediately. When water starts bubbling, lower the heat to minimum and put the lid on. Let rice cook for 12-15 minutes until all the moisture is dry and rice looks done.
Open the lid and fluff the rice using a fork.

Note:
You can marinate and keep them in the freezer for later use.

Shahjihani Pulao

Rice is a staple diet for us and when I mention rice, it automatically means the long delicate, nutty, aromatic basmati rice. I might sound bias here but without any doubt basmati are the king of rice due to its nutty fragrance and thin long slender grains. Basmati are grown in the foothills of himalayas and a very demanding crop. The plants need plenty of water so rice paddies are flooded during moonsoon season to quench their thirst. Once harvested, they need to be aged for around a year to achieve that nutty flavour and texture. For optimal results, they need to be washed and soaked for around an hour minimum or else they will not reach their maximum length which can be up to an inch a grain.
Pulaos or pilaf as called in west is my favourite way to cook it. Pulaos are rich in flavour since they are cooked in stock. Addition of whole spices and saffron makes even more delectable. I have used boneless cubes of beef  but feel free to use any meat of your choice with or without bone. This gravy is adaptable and forgiving so you can replace red chili powder for paprika if you want it to be mild or add a few green chillies if you love your food hot and spicy.

Ingredients

Masala

Meat                               2 lbs
Onion                              2 medium thinly sliced
Garlic                              1 head
Tomato                           1 large skinned & chopped
Salt                                 1 tsp or to taste
Red Chili powder             3/4 tsp
Turmeric powder             1/4 tsp
Garam Masala                 1 tsp
Cumin powder                 1 tsp
Coriander powder           1 tsp
Lemon Juice                    1 tbsp
Oil                                   1/4 cup


Rice 

Basmati rice                     2 cups
Cumin seeds                     1 tsp
Cinnamon stick                 1 inch pc
Star Anise                         1
Black pepper                    10 pcs
Cloves                              4 pcs
Green Cardamom             3 pcs
Stock                                4 cups
Salt                                   1 1/2 tsp
Oil                                    1/4 cup
Saffron                              1 big pinch
Milk                                  1/4 cup warm


Garnish

Eggs                                 4 boiled and quartered
Potato wedges                  3 potatoes cut into 6-8 wedges

Sauce

Yogurt                               1 cup beaten
Garlic                                 1-2 cloves paste or grated
Salt                                    1 pinch

Method

Masala

Add oil to the cooking pot and put the sliced onions in. fry till they become golden brown.
Put the meat and salt in the pot and fry till it changes colour.
Add garlic and tomato and 1 cup or enough water to soften the meat.
Once the meat has tenderize, increase the flame and add your spices in.
Bhunofy the gravy till oil separates from it and it becomes dark in colour. Bhuno is a term used to brown the masala on medium high heat while stirring continuously to avoid burning and scorching it.
turn the heat off and sprinkle lemon juice and a bit more of Garam Masala. Cover and  let rest for 5 minutes.

Rice:

Wash the rice under cold water until it runs clear. Soak for at least one hour.
Add Oil to the pot, once hot put in the whole spices. Crackle for a few seconds and add stock or water.
Once it comes to a boil, put the salt and rice in. Stir and taste for the salt at this stage. It should be as salty as your soup.
Cook on high flame until all the moisture has evaporated. Add saffron to hot cup of milk and pour on the rice.
Lower the heat to minimum and put on a heavy tight fitting lid to trap all the steam.
Let cook until you can see the steam escaping from the sides of the lid around 10-15 minutes. Turn the stove off and take the lid off. Cover the pot with kitchen towel for 5 minutes.
Fluff the rice very gently using a flat slotted spoon or a fork.

Sauce

Beat the yogurt and add salt and grated garlic.

Assembly

Boil the eggs and peel and quartered them.
Fry the potatoes until nice golden brown and sprinkle salt right after taking them out of the oil.
Add the rice at the bottom of the serving dish.
Put the meat mixture in the centre.
Decorate with eggs and potato wedges.
Spread garlic sauce on and serve hot.

Note:
I have used boneless beef cubes but you can use any meat like chicken or goat.
Home made garam masala makes a huge difference in this recipe so I would suggest to make you own.
You can serve them with different variations as follows:
I served raisins on the side. You can sprinkle the on top.
Add a few lemon slices.
Serve some sauteed peas and carrots.
Extra garlic sauce on the side.

T-Bone Steak with Green Beans

Beef steak is delicious when cooked properly. Every one has a favourite kind of steak and its T-bone for us.
I usually serve it with different side options like potatoes, mushrooms, green beans, spinach, fresh salad, garlic bread etc.
Thickness of the steak depends on your choice, i normally go for 3/4 inch of thickness. cooking time also varies according to your liking of done-ness of the steak. For 3/4 inch thickness you need 15-18 minutes of Cooking time for medium rare and 20-22 minutes for well-done.

Ingredients

T-Bone steak                 1   3/4 -1 inch thick
Salt                                2 big pinches
Black pepper                 2 pinches
Olive Oil                        1 tbsp
Worcestershire Sauce    1 tsp
Soy Sauce                     1 tsp
Lemon juice                   1 tsp

For the Green Beans

Green beans                  1 cup
Butter                            1 tsp
Salt                               1 pinch
Chili Flakes                    according to taste (optional)
Garlic clove                   1

Method

Using a paper towel dry the steak. Mix worcestershire sauce, soy sauce and lemon juice and apply all over the steak. Let rest for at 30 minutes. Drain and pat dry.
Preheat your oven at 400.
Heat a heavy bottom skillet on medium high. Rub olive oil on both sides and sprinkle salt and pepper on both side of the steak.
When skillet turns hot, put the steak in. Do not touch until you can see edges getting nice golden colour around 5-7 minutes. Flip and brown on the other side around 4-6 minutes.
Transfer steak in an oven proof dish if your skillet is not oven proof.
Put the pan in the oven and let cook until the desired done-ness is achieved. Cooking time for well done would be 10-12 minutes in the oven.

For the beans, trim the edges and wash.
Add butter in the pan let melt. Add chilli flakes if using. Add chopped garlic clove and cook till it softens.
Put washed beans and sprinkle salt. Pour 1/4 cup of water and cover. Let steam for 5-8 minutes until beans are bright green in colour. Beans should be tender but still crisp.
Serve steak and beans with brown butter parsley potatoes.

Naan Khatai

Shortbread cookies or as we call it 'Naan Khatai' is my most favourite cookie. There are many reasons I adore this cookie. One of the easiest to make with least number of ingredients with no chilling or relaxing the dough involved. It truly takes less than 20 minutes from prepping to accompany your cup of tea :)
They look like soft snow balls and thats how they taste like too. Melt in your mouth, light as a cloud, very subtly sweet, rich and buttery...all I can say is YUM!
There are many variations to these cookies like adding nuts, eggs, chickpea flour etc. You can also add spices like cardamom, nutmeg and cloves to add aroma. I favour these ones as they can go in school lunch boxes with out worrying about any allergies. I can go on and on praising them :)

Ingredients

All Purpose Flour                            1 cup
Ghee                                               1/2 cup
Sugar                                              1/2 cup
Baking Powder                                1/4 tsp
Cardamom Powder                          1 pinch

Method

Preheat oven at 350 F.
Line a cookie sheet with parchment paper.
Sift sugar, flour, cardamom powder and baking powder.
Add 1/3 cup of Ghee to the four mixture and knead together. Add more if required but no more than 1/2 cup. Mix until it all comes together.
Divide the dough in 18 portions for medium size cookies. Roll into balls and flatten them slightly by pressing with your fingers.
Place cookies an inch apart and bake for 10-12 minutes. For crispier naan khatai, add 2 more minutes of baking time.
Take out of the oven n let them cool in the tray completely before removing to a plate.

Note: 
Traditionally naan khatai is white so make sure to take them out of  oven on time before they start browning.
Since they have just a few ingredients, quality of Ghee matters a lot in the end result so please make sure to use good quality ore preferably home made.

Red & Green salad

This name is given by my kids as this salad  was all about red and green colours :) We are a family of salad lovers, be it fresh garden variety or creamy rich ones. Salad is a must on dinner table and it can be boring if made same way every day. It is the easiest thing to make full of healthy ingredients.

Ingredients

Lettuce                       1 head
Cucumber                  1 cut in cubes
Celery                        2 stalks sliced
Green pepper              1 cup sliced
Strawberries               6-8  quarters
Cherry tomatoes          8 quartered
Dried cranberry          1/2 cup
Lemon Juice               1 tsp
Olive oil                      2 tbsp
Salt                            1 pinch
Black pepper              1 pinch

Method

Add salt, black pepper, olive oil and lemon juice in a salad bowl and mix well.
Wash and dry the lettuce. I used romaine but feel free to use any greens of your choice like mixed greens or baby spinach leaves. Put them on top of the dressing.
Wash and cut the cucumber in cubes. Cut tomatoes in wedges and add to the lettuce.
Thinly slice celery and green pepper and put in the bowl.
Mix salad well to coat with the dressing and add strawberries and cranberries on top. Serve immediately.

Note:

If you are planning to serve it later, do not mix at this point. Mix right before serving.

Chili Lime Shrimp

Another quick meal with an easy ingredient. 

Ingredients

Shrimp                                 1 lb shelled n de-veined
Chopped green chili             1 tsp or to taste
Honey                                 1.5 tbsp
Lime/Lemon juice                2 tbsp
Hot sauce                            1 tbsp
Olive oil                               1 tbsp
Salt                                      to taste

Method

Pour all the ingredients in a bowl except  olive oil.
Marinate the shrimp in the mixture for 45-60 mins.
Heat a frying pan on medium high. Brush olive oil in the pan and add shrimps minus the marinade.
Cook for 5-6 mins till they turn pink.
Serve it on toasted bread as a sandwich or as a topping on pasta or rice. You can add it to a green salad to make a full meal out of it.

Short Bread Cookies

Short bread is a classic cookie with minimal number of ingredients. Their rich, buttery melt in your mouth texture wonderfully compliments a nice cup of coffee of tea. Easy to make and yum to eat. Dip them in dark chocolate to make them more festive.

Ingredients

Flour                   2 1/2 cups
Corn Starch        1/2 cup
Butter                 1 1/2 cup at room temp
Sugar                  2/3 cup
Salt                    2 pinches

Method

Cream butter until pale. Add sugar and mix well.
Put salt, flour and corn starch in another bowl and mix.
Add flour mixture to butter a little at a time until all incorporated.
Divide the mix into to portions. Flatten each portion on a sheet of plastic wrap and seal.
Refrigerate for at least a couple of hours.
Preheat the oven at 350 F or 180 C.
Take one disc out and using a rolling pin and a bit of flour, roll to 2/3 cm of thickness.
Cut the cookies in any shape you want. Arrange the cookies on a parchment lined baking sheet one inch apart.
Bake for 10-12 minutes until the edges start changing color.
Take them out and let rest on the sheet for 8-10 minutes before transferring to the cooling rack.
Dip them in melted dark chocolate if you wish.

Note:
You can make all flour cookies replacing the corn starch for a firmer cookie.
For a crunchier cookie, bake them for two more minutes.
Dip one side in chocolate and make a cookie sandwich.