Mustard Eggs with Boiled Potatoes

                                                         A very Famous German Dish

                                                          Senfeier mit Salzkartoffeln

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Living here since long i am fond of the German food too, the only thing what I miss is the spicy touch : )

This dish is quite a favorite one, it’s easy and it’s delicious!!!

A must try as it tastes totally different and really yummz : )

This is what you need you do:

 

3-5 hard boiled eggs
1tblsp flour
1tblsp butter
1 pinch sugar
3tblsp mild mustard paste
100ml water

-Boil 4-5 Potatoes with salt

-drain, peel, and cut in quarters
-Boil the eggs, cool, peal and cut into halves.
-Heat the butter, add flour and fry slowly so that it does not burn.
-Once turned into a light cream color add the water,
-Add sugar and mustard paste and whisk to avoid lumps.
-Place the egg halves and let it simmer on a slow flame for 3-4 mints.
-Serve with potatoes sprinkled with chives and fresh black pepper
Tastes very good if served with whole meal roll buns or an onion baguette.

Enjoy the different taste!!!

Tagliatelle with Chicken Mince & Paprika

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Pasta is always loved in any shape or taste, and the good thing is, it’s cooked very fast. I usually make it with lamb mince, but here I tired the chicken mince, it’s quicker to prepare as chicken cooks on a fast track : )

You can use any additional spices you like, but oregano is a must to give it that pasta taste : )

A quick dish to make if short of time, it’s yummy and equally very filling!!!

Here we go:

250gram chicken mince

1 onion cubed
2 bulbs garlic (grated)
½ tsp red chili flakes
¼ tsp oregano
¼ tsp thyme
½ tsp paprika powder
½ tsp salt (or to taste)
2tsp tomato paste
½ tsp cumin powder
1 large paprika (bell pepper cubed)
3-5 tbs oil
50gram grated Gouda cheese
(or any available)

**Tagliatelle (Ribbon Noodles)

**Prepare according to given instructions, drain and set aside

 

-heat oil in a wok and fry the cube onion light pinkish

-add in the mince and sauté
-Sprinkle the grated garlic and sauté
- mix all the spices in the tomato paste and add in the mince
-keep stirring will all mixes up well
-the chicken mince actually gets cooked in the steam so we need no extra water in it
-add in the cubes of paprika and just cover the lid and leave it for around 5 minutes, till these get a bit cooked
-I never cook it too much and leave the paprika crunchy, as that tastes very good.
-ready to serve, place the ribbon noodles in a deep plate, and spread the spicy mince on the top, sprinkle  with cheese and there you go…

Your yummy meal is ready : )

A simple Lemon cake….

…can also be very tempting and rich : )

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It’s my lemon cake (for recipe please check “Super moist Lemony Cake”) I made for a dear friend and decorated it with some fresh cream icing. I must say I enjoyed making it, as I usually make my typical Desi/Asian sweet meats and savories.

Back in my home town (Kuwait) I remember baking lots with my sister, for every occasion, for friends and neighbors, Just sharing the outcome here : ) Makes me feel happy  looking at it each time, call it childish ; I am loving it :D….the icing started to melt a bit but that’s normal I think : )

Strawberry Lassi

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Sunny summer is entering in with its cool and shinny appearance, the windows reflect the soft bright rays all over, and the house is full of lively spirit!

I see lovely big juicy strawberries all over, in small wooden cases, with their attractive red faces smiling at me : )

My Family loves them and I mostly make for smoothies and juices with it.

                                                               

                                                      

This time as I went to my Weekly Bio market I saw different stalls selling “strawberry lassi” so i thought wow now our traditional drink is “in” as a special drink : ) It's become very famous here, all fruit lassis :)but its really not tasty :/ They add in so much flavours and name it Lassi :)                                                   

Here's how i make it with simple and few ingredients.

It’s heavy and very filling, similar to our mango Lassi but so refreshing and delishhh, you have to try this for sure!!! It’s simply irresistible!!!

500 grams strawberries
Washed and cut in halves
1 cup plain yoghurt
2 cups chilled milk
1table spoon sugar
1table spoon Honey
6-7 cubes of ice

*just put all in the bending jar and blend for 2-3 minute

 I did not add more sugar as the strawberries were sweet but you can add accordingly.

Shikumpur ( stuffed Cutlets)

Shikumpurs are typical Hyderabadi Kababs. Shikum means: Pait/tummy and pur is Full… So as you can trace out the tummy is full of these kababs and so this name : )

Hyderabad is known for its Nawabs and their spicy and scrumptious feasts.
It’s not necessarily too expensive but it’s rich in taste and the way they are prepared…and served….

Shikumpur are also made with beef like shaami Kabab and filled in the same way…
My Mom used to make them in very different ways and its such a complete meal if we just have it with chapatti too..

It’s so sad I can’t recall all now, as Mom used to tell us about her childhood, my Late Nana Nawab Abdul-Momin Rizvi was a Nawab of a small state in Hyderabad Dakkan. I do remember the pics where I had always seen my Nani dressed up really like a princess those rich colored saris she looked so different : )

My Mom was a wonderful cook, I do have some memories of the special food she cooked but with time I have also forgotten much :/ such a pity :/

Any way these here are really delicious, I always make them in XXl round form but this here I used my Sis’s technique : ) I loved the square form and they are really so filling and a beauty for the eye too : )

I could'nt cut open and show you all coz i made this for my guests and it seemed weird if i had done that at the table na :)

                                                                                                   

So here we go; this is what you need :


For the Filling:
300gr. Minced meat
½ cup water
2 large onions ( sliced and halved)
2 pods fresh garlic (crushed)
1 tsp bhunna zeera powder
½ tsp annar dana
½ tsp salt or to tatse
½ tso crushed corander seeds
fresh poodina,
green chillies


For the coating:
1 kg Potatoes
1 bunch spring onion(only the green part)
1 large onion ( sliced)
2 tbs corn flour(makes it fluffy)
1tbs level salt ( or to taste)
1 tsp crushed red chill ( or to taste)
1 tsp crushed whole dhania
3 tbs lemon juice
½ tsp methi in fine powder form
1 egg (for coating)
fresh poodina, green chilies
Oil shallow fry


*Boil potatoes, mash while still warm and mix in all the spices; corn flour, salt, red chilli, zeera, methi lemon juice, annar dana and crushed dhania keep aside and let it cool;

On the other hand, heat 3-4 tbs oil in a pot, add minced meat and stir till color changes, now add the onion slices, salt , add red chilli and zeera powder according to the quantity and taste, mix all and let it cook with ½ cup of water, so that the minced meat is done.(around 20 mins)

Dry the reaming water and let aside to cool. Chop in fresh poodina and dhania(together approx. ½ cup) and mix softly , do NOT mix and mash the minced meat!

Now grease your palms and make flat rounds and fill it with the minced meat and gently form in a ball shape, pat it a bit flat again and make sure all sides are smooth. I made them square coz I liked the idea of my dear friend Azra Shah as they are unusual : ) Thank you sweet heart!

I made them round and then with my finger just pushed the sides into a square or u can press them with a help of a butter knife too.

Beat the egg with 2 tbs of carnation milk (gives a very lovely color) dip and shallow fry on medium heat. Serve with hari chutney

                                                  

Borani-e-Bademjan (Eggplants in yogurt dip)

A very delcious dish and a very well known one from the Afghan cuisine!
Easy to make and very rich to eat : )
The rich part is the olive oil mainly : ) The tomato sauce makes is ultra tasty and the climax is the garlic dip yummmmzzzzz!!!!

There may be many different ways to make it but in the end effect it’s egg plant-tomatoes-yogurt in every form: ) but the making art of it differs from person to person .

I have a very nice Afghan neighbors’ who is also a wonderful cook and I have learnt many of her recipes, I always get my share from her : )
The recipe will seem long, but it’s the whole preparing which I’ll try to explain each step easily, as it IS very easy to make.

The only negative thing is really the oil, as egg plants absorb lots of oil, we have to keep adding while frying them :/ and this makes the tummy a bit heavy, I had it till today :/

I didn’t have the green pepper at hand so I didn’t use it but I will mention it in the recipe ok …
So it is recommended to make this just once in 3 months lol…..

 

So here we go :

Preps of the Veg:
1 large eggplant (400gram)
2-3 tomatoes
4-5 green peppers
½ cup olive oil

 *wash and cut 1” thick round of the tomatoes
*wash the egg plant, and cut 1” thick rounds
*wash and cut the pepper in big rounds
*fry the egg plant immediately in the hot oil, as they tend to turn brow in seconds!!!
* keep turning with the help of a fork so they don’t burn from any side
*drizzle oil off and on, as egg plant absorbs a lot!!
* place all fried egg plant pieces in a baking tray
*lay one piece of tomato on each egg plant piece and top with one pepper ring
*bake in a preheated oven on 200°C till the tomatoes seem like grilled
*dish out in a big platter

**In the mean time prepare the tomato sauce and the yogurt dip:

Yogurt dip:
1 cup yogurt
½ tsp dry peppermint
2 crushed garlic bulbs
Salt to taste

**prepare this dip at least half an hour so the garlic reaches to its intensive aroma in the yogurt!

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Tomato sauce:

3 tomatoes (cubes)
2 red onions ( fine sliced)
2 garlic bulbs (crushed)
½ tsp salt
½ tsp coriander
¼ tsp turmeric
¼ tsp dry peppermint
½ tsp paprika powder
¼ tsp red chili powder

*Fry the onion in the rest olive oil till soft pinkish
*Add the cubed tomatoes and sauté
*sprinkle all the spices directly in the pan and mix all
* cook the mixture till tomatoes leaves water and form a nice thick sauce, but the chunks are still to be seen!
*season with a bit of Oregano
*Now spoon this sauce on the baked eggplant/tomatoes/pepper
*Then top the whole with the yogurt dip in vertical or horizontal lines : )
*Decorate with chopped fresh coriander and peppermint.
*This is served with any simple polau or a fresh baked Naan.
*Tastes very good even if cold, as we can’t heat it up because of the yogurt topping .
Enjoy the different taste!!!!

Cheeeeezy Lasagne with Minced meat

For me Any time is Pasta time : )
It makes me and my tummy very happy and i so enjoy making different sorts of pasta dishes.. As I said any time any pasta : )

Here you go:

300 gram minced meat
2 medium onions
4-5 pods fresh crushed garlic
½ tsp oregano
¼ tsp mixed herbs (kräuter der province)
Salt to taste
2 tbsp tomato paste
1 tin canned tomatoes (340 gram diced)
¼ tsp turmeric (haldi)
½ tsp cumin powder
½ tsp coriander powder
3-4 tblsp oil

3 cups of cream fraiche (200 grm each)

 

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-*heat the oil, give the garlic to it and let splutter
-* fry onion till light pink
-*add in the minced meat and mix well separating it in the oil
-* stir well and give in all the spices, stir till u get a nice fragrance of it
-*now add in the tomatoes tin and the paste and mix all till the juices of the tomatoes have dried up
-*season with some more herbs and let aside

-*Beat the cream fraiche in a bowl and add some milk to it so that it gets nice smooth and creamy but not runny!!!!
-*now first put some cream on the bottom of the casserole, then the sheets, then the minced meat, -*sprinkle some cheese, again the sheets, cream, minced meat cheese. Its good if you have at least 6 coatings that makes a really nice lasagna: )
-* sprinkle some minced meat and a good amount of grated cheese on the last top and bake in a preheated oven for around 30 mints, keep checking if the top cheese gets golden then cover it with an Alu foil so that it does not turn darker and let the rest bake. Poke a bread knife to check f the sheets are thru, means they are done.
-*let it rest for 5-7 mints and then cut as the pieces get set and you can cut them very nicely and safely : )

Broast (steamed and fried)

I had no special reicpe in mind i just wanted to do something new and not the typical way of baking or deep frying :) What ever came out was really deslisssshhhhh!!

8 pieces chicken thigh
2tblsp fresh crushed garlic
1 cup corn flour
½ cup water
1 tsp black pepper
1 tsp salt or to taste
½ tsp cumin powder
½ tsp red chili flakes
3 tblsp oil
3 tblsp yoghurt.

-mix all dry spices into the corn flour
-wash and paper dry the pieces
-make 2 deep cuts in each piece
-pour ½ cup water in a pot and lay the pieces in it
- scatter the garlic on it and give 2-3 boils
-the pieces should not cook just change the colour to half white
-drain and let cool
- mix yoghurt, oil and all spices together
-now rub this mixture well on the pieces, in the cuts and round around
-refrigerate overnight, this tenders the meat
-Deep fry on a medium heat till crisp brown
-garnish with onion and lemon slices

*there are no typical hot tandori style spices in it and the corn flour and black pepper make it more mild
* You can feel the fry chick taste more intensively….

Chicken Shashlik

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still sizzling in the pan:)

This recipe belongs to Ruhina Hashmi and i had the hounor to taste this too :) Its the best ever and i made this here for my guests :) Thank you sweet heart for this recipe!!

I'm sure there must be a way or two differently, to make this dish. I dont even know if its the real real one :) but it tastes a lot like the Bundu Khan one in Lahore.. plus, I love it :) So u try it...

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You need:
For the chicken to marinate in:

1 kilo chicken breast cubes
1 tbls minced ginger and garlic
1 tbls soya sauce and vinegar each
1/2 tbls lemon juice
1 tsp sumac, or, 1/2 black salt
1/2 tsp salt
1/2 tsp sugar
1/2 tsp red chili flakes


Veggies for sauce and seekhs, cut in cubes:

1 large green paprika
1/2 kilo tomatoes, remove insides and set aside
3, 4 small onions
1 tbls soya sauce
1/2 tbls white vinegar
1/2 tsp sugar
1/2 tsp black pepper
1/2 tsp white pepper
oil

For the sauce

the insides of the tomatoes, chopped
125 ml tomato paste
1 tsp red chili
1/2 tsp, or to taste, salt
1 tbls soya sauce
1/2 tbls vingegar
oil

For the rice
800 gms rice, soaked and pre-boiled
2 cloves of garlic, finely chopped
oil


I have not written any quantities for the oil - in general I have used 2 tbls each time, almost.. the rest is as u would like it..

So, do this:

1- marinate the chicken in all the given spices, cover and set aside for at least an hour
2- after the hour is over, make seekhs of almost all the cubes adding paprika, onion and tomato, leaving just about a quarter cup of the cubes. Brush with oil and let the skewers rest
3- heat oil in a pan and throw in the remaining veggies, adding all the spices for them. Fry for a few minutes and remove from heat. Fry the remaining chicken cubes, and add them to the veggies
4- make the sauce, add to the chicken/veggie mixture. If you like, keep some leftover, to decorate the rice with.. I didnt, used it all in the rice..
5- grill the seekhs - or fry them, as u wish.I half fried and half grilled. That went quicker. Keep warm
6- heat some oil in a pan and throw in a little of the garlic. As soon as it browns, add some rice. Fry the rice in batches, each time browning garlic and frying. Remove the rice and layer it in a broad dish which u can heat on the stove
7- make space in between all the rice and dip the sauce/chicken/veggie mix in. Place the skewers on top.
8- heat a piece of coal, place it on foil and put that on top of everything. Cover and set the whole pot to heat slowly. This will give ur shashlik the aroma that is so enticing..
9- uncover, and enjoy! I grilled some tomatoes and onions to go.. Choice is yours.


Some notes:

You can of course do it the traditional way.. make the skewers, fry just the veggies separately and make the sauce separate. Serve all three separate. I dont like that.. makes the food cold. I reason, if I am going to eat it all together, why not mix it all in? Personal preference, I guess.
Secondly, if the sauce turns out a bit less for ur taste, just add some water, or tomato puree to increase it. Just remember to taste for spices.
So, make and enjoy.

Super Moist Lemony Cake

                                           

An unusual one, as it has no fat in it, well...apart from the sugar we use which is enough fattening : ) The cream gives it a smooth look and a creamy wet moist taste yummmmzzzz : )
Here you go:

250 grm flour
160 grm sugar
3-4tbs condenced milk
2 ¼ tsp baking powder
2 tsp vanilla sugar (or essence)
3 eggs
250 ml cream (whip cream)
Zest of 1 lemon

For the top glaze:

Juice of one lemon
100 grm castor sugar
(Prepare as cake is done)

                                        

-Mix all the above ingredients except the ones for the glaze
-the batter should be creamy and should fall down very smoothly if you test with a spoon
-grease and dust the baking sheet and pour all over into it
-bake on 160°C around 40 minutes
-being spread flat, it will bake quite quickly so keep a check : )
-let it cool a bit not completely, because then the icing wouldn’t stick

*make the glaze with the rest two ingredients and spread with a spatula evenly on the top, decorate with any pearls your choice.

 It’s really super moist because of the cream we use; there is no butter or oil in it!
Do try the easiest ever cake, gone in tummies in no time : )

Kacchay Qeemay Ke Kabab/Mincedmeat Patties

                                                                                             

A spicy and quick to make kabab dish which is everyone’s Favorite : ) They are best when we make them from the fresh bought mince, they are fried in minutes and have a very fresh aroma, I do make with frozen mince, but then I add 2 slices of shredded white bread, so it sucks the moisture which makes the mince a bit soft.
Very simple and very delicious!

500gr mixed minced meat(beef/mutton)
1 large onion (crushed)
2tblsp fresh ginger (crushed)
4 pod fresh garlic (crushed)
½ bunch fresh coriander
4-6 green chilies (fine chopped)
2tblsp rice flour(grind normal rice till very fine)
1tsp red chili flakes
1+a bit more tsp salt
½ tsp fresh black pepper from the mill
1tblsp oil

                                     

-mix all spices to the minced meat
-let it rest for half an hour
-make thick and big rounds
-they will reduce while frying
-fry shallow on a medium heat
-each side 3-4 minutes
-serve with salad,roti hari chutney in yoghurt

Enjoy!!!!!