Sunday, 23 November 2008
Wednesday, 19 November 2008
- Cheese Samosa ala Samosa King / Sultan - first time I ever had these was in Vancouver, then in Toronto (I wish I was there).
- Poutine is a Quebecois dish consisting of chips (french fries), cheese and beef gravy........ yum I had some in Montreal last year
- Singapore Noodles (a mixture of Chinese, Malay and Indian cuisine).
- Roti prata
- French Onion Soup
Saturday, 15 November 2008
Chachi made these last Sunday for Dolubai. I got to have some too. Slightly bitter, but very tasty.
Sunday, 9 November 2008
Sunday's lunch was a Malabar style coconutty biryani made with brown basmati rice. Brown rice does not look as pretty as white basmati rice, but it tasted really good, slightly nutty.
This Kerala style biryani was inspired by
Thanks for sharing your recipe. Shaheen bought me some Padrone peppers, I could not resist putting them in this biryani, they complemented the salmon very well. These peppers are the mild peppers you get as tapas in Barcelona. I had so many of them when I was there earlier this year.
Sunday, 2 November 2008
2 sticks cinammon
2. Add the potatoes, fry for a few minutes
3. Add the carrots, peas and fenugrek, mix and cook for a few minutes
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
7. Fry the cumin in the oil
8. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.
Pour the the other half of the cumin and saffron on the rice.
10. Place in a moderate oven for 15 minutes.
Saturday, 1 November 2008
2 tins (500g / 16 oz) of chickpeas; drained and washed in cold water
1 tsp cumin powder
1 lemon; juiced
6-8 cloves garlic
¼ cup olive oil
1 tsp Salt
2 sprigs of coriander; chopped fine
1 tbspn extra virgin olive oil
1. Place the lemon juice and the garlic in a food processor and liquidise
2. add the chickpeas, tahini, olive oil, cumin, salt and water, liquidlise
Wednesday, 22 October 2008
1 butternut squash; peeled
2 parsnips; peeled
2 potatoes; peeled
1 turnip; peeled
2 courgette / zuchinni
2 round dudhis / squash; peeled
1 cup yogurt
2 tsp tandoori masala; available in Indian shops and most big supermarkets
1 tablespoon chickpea flour;or gram flour; available in Indian shops
3-4 cloves garlic; minced
2 inch ginger; grated
salt to taste
1 Cut all the vegetables into 1-2inch chunks,
2. Parboil the potatoes and the parsnips - boil for 5 minutes, drain and wash with cold water.
3.Mix the marinade, yogurt, chickpea flour, tandoori masala, garlic and ginger
4. Marinate the vegetable in this mixture for at least 30 minutes
5. Place in a hot (200) oven for 45 minutes
6 serve with a green salad.
Sunday, 19 October 2008
1 large leek; finely chopped
4 cups spinach; finely chopped,
1 cup flat parsley; finely chopped
1/2 cup dill; finely chopped
1/4 cup fenugreek leaves; finely chopped
1/4 cup chives; finely chopped
1/4 cup coriander; finely chopped
1/2 tsp. turmeric
Juice of 1 lime
2 tablespoons olive oil
1 500gm tin beans (kidney or blackeye beans)
I served it with lamb chops and basmati rice. The chops were cooked Syrian style, coated with pomegranite molasses. The recipe will be on the blog soon.
Friday, 17 October 2008
for kebab / meatballs / kofte
1 lb 500gm minced lamb
2 cloves garlic
1 inches fresh ginger
2-3 green chillies
1/2 cup fresh chopped coriander
2 slices of bread
Juice of 1 limes
1/2 tspn garam masala
2 large onions ; chopped fine
6 small potatoes
1/4 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
1/2 tspn saffron
6 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1/2 tspn red chili powder (or to taste)
1/2 tspn garam masala
2 tablespn oil
salt to taste
chopped coriander for garnish
Kebabs / meatballs / kofta
1. Place the minced lamb and the beaten egg in a bowl
2. Place the bread in a food processor to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander. lime juice in the food processor; grind and add to the the mince with the salt and garam masala. Mix
4. Place in the fridge for about an hour.
5. Form golf ball size balls, place on wax / greaseproof paper
6. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up
7. Add the onions and fry until almost carmelised, this is the most important step in this curry, the onion must be dark brown - just a step before they are burnt! (will take 15 minutes at least
8. Add the tomatoes, cook for about 5 minutes, add the yogurt, stir and cook for 5 minutes. Add the garlic/ginger tumeric, cumin/coriander and chilli powders, stir and cook for a few minutes.
9. Add potatoes. Add one cup of water bring to boil. Add the saffron.
10. Gently place the meatballs into the sauce.
11. Cook for 30 minutes, or until the potatoes and meatball are cooked/
Serve with basmati rice.
I served it with rice and stuffed bhindi.
you can serve with rice and salad or just chapatis.
Wednesday, 15 October 2008
Sunday, 12 October 2008
If you look at the pictureof the citadel carefully at the top of the arches, you can see the dancers / performers practicing prior to Mowlana Hazar Imam's visit. It was an amazing sight.
This recipe is part of my Golden Jubilee Series.
4 red peppers
2/3 cups breadcrumbs (I used the Japenese panko)
1 cup walnuts
6 cloves garlic
1/2 tspn salt
2 tspn cumin, 1 tspn Aleppo chilli powder (available in Middle Eastern Shops, you can use ordinary Chili powder to taste.
Juice from 1 lemon
1 tablespoons pomegranate syrup or molasses; you can get it in Turkish or Middle Eastern Shops
2 tablespoons olive oil
1. Grill or broil the pepper until they are black, peel the burnt skin, should come of easily if placed in a polythene bag while still hot. Or else you can buy roasted pepper in olive oil (NOT vinager)
2. Place the peppers, breadcrumbs, walnuts, garlic, lemon juice, pomegranate syrup, cumin and salt in a food processor. Grind until you get a fairly smooth paste, add oilive oil and mix.
3. Garnish with parsley, mint or corianderServe with warm pitta bread.
Saturday, 11 October 2008
1 Cucumber, peeled and diced
3 large tomatoes; cut in cubes
1 large red pepper, seeded and diced
3 sticks celery; sliced
1/2 cup finely chopped parsley
1/4 cup finely chopped fresh mint or 1 tsp. dried mint
1 pita; torn in small bits and bake in the oven for 4 minutes
2 tablespoons lemon juice
2 tablespoons olive oil
pinch of sumac
salt and black pepper
Mixed all the vegetables, herbs and pitta bread
Make the dressing by puting the ingredients in a small bottle, close the top and mix well, pour over, chill and serve in half-an-hour.
2 cloves garlic (minced)
2 tablespoons tahini (sesame seed paste)
1 tablespoon lemon juice
2 tablespoons yogurt
olive oil to drizzle
Parsley for garnish
1. Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
2. Peel the aubergines, and liqudise with the rest of the ingredients
3. Garnish with parsley
4. Serve with warm pitta bread
Houmus: chickpeas and sesame seed dip
Aleppo Muhamarra: hot pepper and walnut dip
Baba Ganoush: Aubergine dipPitta bread
Fattoush Salad with toasted pitta bread pieces
Tandoori chicken and Potatoes
Saffron Seera with almonds and pistachious
Tuesday, 30 September 2008
1 large onion (chopped fine)
3 tablespoons Vegetable Oil
2 Ib Lamb on the bone (2 inch pieces)
6 cloves garlic minced
2 cups Basmati Rice
3 medium tomatoes; blanched and peeled
2 tspn cumin seeds
1 teaspoon garam masala
2 large carrots; cut into matchsticks
3 tablespoons vegetable oil
1/2 cup raisins
1/2 cup water
- Fry the onions (in a large enough saucepan for the cooked rice), until almost caramelised, remove and set aside.
- Brown the meat and garlic in the same oil, and add 3 ½ cups of water, boil until the meat is cooked, remove the meat and set aside
- Wash and soak the rice for half an hour
- Grind the fried onions with the tomatoes and add to the meat stock, bring to boil, simmer for 10 minutes.
- Add the cumin seeds, garam masala and rice and simmer for 10 minutes, stir in the meat cook for a further 10 minutes or until there is no liquid visible,
- While the rice is cooking, fry the carrots for 10 minutes, drain the oil, add raisins and water and cook for a further 10 minutes
- Place the pilau in a larger platter and garnish with the carrots and raisins.
Saturday, 27 September 2008
I am sure I have missed a few countries!
To celebrate MHI's Golden Jubilee, I am going to start a series of recipes eatern by Ismailis all over the world, showing the diversity of our people. I have already started this series with:
Afghani Kabuli Pilau, Lamb Pilau garnished with carrot matchsticks and raisins
- Baba Ghanoush Roasted aubergine dip
- Syrian Fattoush Salad; green salad with toasted pitta bread pieces
- Aleppo Muhammara dip: Roasted peppers, walnut and pomegranate dip
- Afghani Gormeh Sabzi; a green herb stew
- Hummus bi tahini; chickpea dip
- Machi Paka; Coconutty Fish stew, EastAfrican Ismaili
- Syrian Bantinjan bil Laban, Fried aubergine in a garlic yoghurt sauce.
- Syrian Maklubit Betinjan, Lamb and aubergine with rice
- Tunisian Maraqat al-Safarjal, Lamb and Quince stew
Sunday, 14 September 2008
8 small round aubergines;
3 cloves garlic; crushed
half cup walnuts; roughly crushed
2 tsp salt
1 tablespoon crushed red chillis
2. Cool, cut the aubergine lengthways to about 1/2 inch from the stem, without splitting into two
3. Drain the aubergines in a colander with a weighted plate on top for 2-3 hours
4. Mean while mix the garlic, walnuts, salt and chillis.
5. Stuff the mixture into each aubergine, and place into a glass jar stem side up. Cover jar and leave at room temperature
6. Pour olive oil to cover the jar, seal jar, refridgerate. Pickle should be ready to eat in 7-10 days.
Sunday, 1 June 2008
Ingredients5 sticks rhubarb; sliced into 1-2 inch pieces
10 small dried figs; soaked in warm water
1/2 cup orange juice
brown sugar to taste
1 cup rolled oats
1/2 cup ground almonds
1/2 cup roughly chopped almonds
4 oz soft butter
2 table spoon brown sugar
MethodHeat the oven at 180 degrees
Add the rhubarb and sugar to the orange juice in a pan, and simmer for 20 minutes, add the soaked figs without the water
Mix the topping ingredients into crumb like constitency
Place the rhubard in a greased oven dish, place the topping on top.
Cook in the oven until the topping is nice and crispy (about 40 minutes).
Sunday, 18 May 2008
1 cup long grain brown rice; washed thoroughly and soaked for at least 30 minutes
2 1/2 cups water
1 lb smoked haddock; steamed and flaked
1/2 cup frozen peas
2 tablespoons vegetable oil
1 teaspn cumin
1 2 inch stick cinnamon
3 cardamom pods
6 whole peppercorns
1 large onion, minced
1 teaspoon ground cumin
1 teaspoons coriander powder
1/2 tspn tumeric
salt to taste
2 Hard boiled eggs; quartered for garnishing
coriander leaves for garnishing
1. Heat the oil in a pan, add the cumin, cinnamon, cloves, cardamom and peppercorns, let them pop.
2. Add the onions, fry until they are a rich brown, add the cumin, coriander and tumeric powder. Mix and cook for a couple of minutes.
3. Add the rice and the water, bring to boil, lower the heat, cover and cook for 25 minutes; add the peas, cook for a further 5 minutes
4. Add the flaked fish, mix, garnish with boiled egg and coriander.