Eid special this year is Cherry Tomatoes and Minced Lamb(Kheema Tamatar),a juicy spicy side dish that would leave any meat-lover asking for more.I know meat is the attraction of this recipe,but what makes it even more special is the garden fresh Cherry tomatoes.I had a whopping good cherry tomato harvest from the vegetable patch,almost 3 pounds!.I love to snack on them or just add on any entree or side dish towards the end of cooking process,for a juicy tangy touch to the recipe.
Recipe : Cherry Tomatoes and Minced Lamb(Kheema Tamatar) Serves 4 Ingredients 1 pound Minced lamb\veal\Beef\goat(99.9% lean) 1/2 pound Cherry tomatoes Handful of herbs(Fenugreek\Methi or cilantro or Mint) 1 small onion ,finely chopped 3/4 teaspoon ginger and garlic paste 1/2 teaspoon turmeric 1/2 teaspoon hot chilli powder 1/2 teaspoon each of Garam Masala and Coriander Powder. Whole spices 2 Cloves ,2 cardamom,1 cinnamon stick 1 tablespoon Extra virgin Olive oil or canola oil 3/4 teaspoon Salt
Method Marinate the minced meat ,mix with all the spice besides the whole spices,greens and oil and set aside for about 15 minutes. Heat oil in pressure cooker or a saucepan.Add the chopped onions,whole spices and saute until golden brown. Add the marinated meat ,chopped herbs,season with salt and stir until meat has no lumps. Add 1/2 cup of water and cover. Let cook for about 10-15 minutes in a pressure cooker or 30-40 minutes in a saucepan.Uncover and add the tomatoes,and cook just until tomatoes are slightly tender about 3-4 minutes.Garnish with more fresh herbs,serve with brown rice or whole grain flat bread(paratha\roti)
We are talking Soccer and South African Cape Malay cuisine in this post.
If you are a soccer fan,you might already know South Africa is the honored host of World cup Soccer 2010.Soccer runs in my family,I was no Mia Hamm,but was deeply influenced by the game from my daddy dearests soccer passion.He had immense skill at the game, played for his school team,that gave him an athletic persona.He continues his passion ,follows the world cup series closely.I remember the nights he stayed awake ,when the world cup games were aired at odd mid-night hours.The passion is passed on to my son Nabeel,who is beginning to show interest in the game.I get the title of soccer mom,for being there for all his games,rain or shine.I also love practicing the game with him,not to mention,gives me a good work out. Now, to be good at the game,a well-balanced meal is essential.That brings us to the recipe of the day.Bredie,a luscious slow cooked tomato and lamb stew,one of the most favored dishes of the South African Cape Malay Cuisine,that is rich in protein and has good serving of vegetables.Bredie is best devoured with Yellow rice(brown rice preferably) and stir fried vegetables on side and some fresh sliced mangoes for a sweet finish.A meal that my daddy dearest would wholly appreciate.I know he is watching his cholesterol and is low on red meat,which is why I use lean meat for the recipe with vegetarian alternative.
Cape Malay Cuisine With their soft, caramel skins and wide smiles, the Cape Malay people are a prized and proud element of the South African culture. The first group of Malaysian state prisoners landed on the shores of South Africa from Java and the neighboring Indonesian islands in the late 1600's. Many more followed in the years 1727 until 1749. Not only did this proud and attractive people bring with them the Muslim faith and fine architecture, they also brought with them a unique cookery style, introducing exciting mixtures of pungent spices that has had a heady influence on traditional South African cuisine. Indeed, the Malay-Portuguese words such as bobotie (a curried ground beef and egg custard dish), sosatie (kebabs marinated in a curry mixture) and bredie (slowly cooked stews rich in meat, tomatoes and spices) are integral in our cookery vocabulary. -Meryl Grebe(a South African Food publisher at inmamaskitchen.com.)
Recipe : Cape Malay Tomato Bredie adapted from Meryl Grebe's recipe Serves 3-4 Ingredients 2 cups tomato sauce 1 medium onion,finely chopped 1 pound lean lamb or goat*,medium cut 2 medium sweet potatoes or yams,peeled and diced 2 cloves garlic,minced 1/2 inch ginger root,peeled and minced 1 teaspoon spice mix(ground cumin,pepper corns,coriander,cinnamon,cardamom and cloves) 1/4 teaspoon red chili powder or cayenne. 2 teaspoon extra virgin olive oil or canola oil 3/4 teaspoon salt
*Vegetarians could use 2 cups of Soy nuggets(available in Asian stores),lessen the cooking time.
Method Trim any excess white fat from the meat. In a heavy bottom skillet or pressure cooker,heat the oil,saute the onions until lightly colored,5-6 minutes.Add the fresh minced garlic,ginger and rest of the dry spices and salt,after a minute,add the meat and 2 cups of water.Cover and let cook for about an hour in the skillet or 25 minutes in the pressure cooker ,on medium low heat until meat is tender. While the meat cooks,roast the sweet potatoes or yams,in an oven until tender.Keep aside. When meat is tender, stir in the tomato sauce,roasted sweet potatoes and simmer for 4-5 minutes.Garnish with fresh herbs.Serve warm with brown rice or whole grain flat bread.
Kibbeh is a torpedo shaped crunchy appetizer ,adored not just in Middle East but also in the Middle Eastern eateries around here.The authentic Syrian spring kibbeh stuffed with fresh home made cheese was embraced by the 2 hostesses(Nisrin and Mona) for the Walima cooking club this month.Yearning in vain for fresh cheese,my recreation of kibbeh is void of any stuffing but I did add a touch of vegetables to make up for the flavor.Usually deep fried,I chose to grill,although one can also BBQ or bake them.And for my vegetarian viewers who wish to make these,there is good news,the soy granules work just as well as the minced meat. Bulgur The other main ingredient is the bulgur wheat,that is not the same as cracked wheat.Bulgur wheat is quicker to cook,for its is par boiled and toasted before breaking them unlike the cracked wheat which is broken directly from the wheat berries.
Recipe : Grilled Kibbeh with vegetables Makes a dozen kibbeh
Ingredients 1 1/2 cup Bulgur wheat or Cracked wheat* 1/2 pound lean beef or lamb or turkey,minced [Vegan substitute : 1 1/2 cup soy granules,soaked and drained] 1/2 medium onion,chopped 1 medium carrot,shred 3-4 kale leaves(or use other greens like spinach ) 1/4 cup pine nuts or almonds,coarsely chopped 1 teaspoon of Middle Eastern 7 spice mix (black pepper, all spice, nutmeg, cloves, cinnamon, white pepper, dried rose petals this is optional ) 3/4 teaspoon Salt 1/2 teaspoon cinnamon 2 tablespoon canola oil
*Cracked wheat will require longer soaking and cooking time.
Method Wash and soak the bulgur in little cold water for 10 to 15 good minutes and then drain all of the water. Mince the drained bulgur with all of the vegetables,nuts,salt and spices,in a food processor twice, the third time we add the meat and mince all together to combine, you might need to do this in several steps if the machine is not big enough. Empty the mix in a big bowl, dip your hands in some water and start mixing and kneading the bulgur mixture well to combine nice dough. Adjust the seasoning if need it.
Take about 2 tablespoon of kibbeh each time and shape in flat diamonds.Wash hands thoroughly after handling the kibbeh mixture.
To Bake Grease a baking tray with the oil,arrange the kibbeh on the tray.Bake the kibbeh in preheat 400F oven, check every 10 minutes and brush again, dipping the brush in the pan drippings.
To Grill A tastier way of cooking these kibbeh,brush oil on boyh sides,then BBQ or grill on medium heat,6-8 minutes on each side,until golden brown.
Serve the kibbeh with Green Salad or Yogurt Iran (a diluted yogurt in some cold water and salt, some add dried mint and garlic)
The exquisite Lamb Rice feast from the cuisine of scenic coastal land of Oman,was chosen for the Walima cooking Club this month(Thanks Arlette). The Omani cuisine is rich with aroma of spices but not as hot as the South Asian Cuisine.Lamb and rice is a royal combination meal of most Arab cuisines. Traditionally in Oman, the meat is cooked very slowly with spices in clay ovens for the most succulent and tender meat.The Omani Lamb Kabouli has a striking resemble with the Lamb Biryani of the Mughalai cuisine,with use of aromatic spices ,rice and meat.
Recipe Lamb Kabouli Ingredients: 2 lbs(about 1 kg) lamb cut in small pieces,white fat trimmed 3 cups(about 500 grams)White or Brown Basmati rice,Rinsed and drained. 2 cups Cooked Chickpeas 2 cinnamon sticks 2 whole cardamom pods 3-4 cloves 1 teaspoon Peppercorn( whole black pepper) 2 medium onions,thinly sliced 2 tablespoon raisins(optional) 2 tablespoon Omani spice mix(see below) 1/2 teaspoon saffron strands 1 tablespoon rose water(optional) 2 teaspoon salt 1 tablespoon extra virgin olive oil
For the Omani spice : 3 cloves garlic,minced 1 teaspoon fresh ginger,grated 1 Tablespoon (15 ml) cumin seeds, 1 Tablespoon (15 ml) coriander seeds, 1 Tablespoon (15 ml) cardamom seeds, 2 teaspoon (10 ml) cayenne pepper, 1/2 teaspoon (2 ml) ground turmeric and About 2 tablespoon (30 ml) distilled vinegar or fresh lime juice
Method: Prepare the spice mix Combine all the spice ingredients in a food processor and process until a thick paste is formed, adding more vinegar if necessary. Keep aside. Cook Lamb Heat the oil in large heavy bottom skillet.Add the onions and saute until lightly brown.Reserve half for garnish.To the remaining onions add half of the whole spices,salt,the prepared spice mix and saute for a minute.Add the lamb pieces along with 2 cups of water ,cover and cook until tender about 1 1/2 hour or 30 minutes in a pressure cooker.When done mix in the chickpeas,raisins,saffron,rose water and cook another 10 minutes. Cook the rice and layer with lamb Bring about 4 cups of water to a boil in another large skillet and season with salt and remaining whole spices.When rice is almost done,layer the cooked lamb mixture over.Cover and cook until rice is completely done ,about 10 minutes.Turn the heat off.Let cool for 10 minutes.Mix and Serve.Garnish with fresh parsley and the reserved onions.Include some roasted vegetables(I served roasted carrots and butternut squash) on side to make the meal complete.
Research has shown vegetarian diet is a better defense against disease than the Non-vegetarian.But if you can't let go of the meat, then its best to choose lean meat ,that's low in saturated fats(leading cause of heart disease).Lean meat are good source of nutrients like protein, zinc, vitamin B12, and iron.Read more about Lean meat among WHFOOds. Kofte,the spiced meatballs are a popular meaty delicacy in the Arabian and South Asian Cuisines.In Mona's remarkable Kofte recipe,the meat is seasoned to perfection and cooked in gravy with curry spices.This is certainly a very appetizing side dish ,the dry mango(amchur) powder(available in South Asian Stores) adds a smack to the meat,drenched in the gravy the meatballs soak up all the goodness of spices.
Recipe adapted from Mona's Amchur-Harimirch wale Kacche Gosht ke Kofte Makes about 15-18 walnut size meat balls. Ingredients For Kofta(Spiced Meatball) 1/2 lb(250 grams) 99% lean meat(Beef\Veal\Lamb\Goat\Chicken\Turkey),minced 1/2 teaspoon Turmeric(haldi) 1/2 teaspoon red chili(sukhi mirch) flakes 1/2 teaspoon hot red chili powder(lal mirch) 1/2 teaspoon Dry Mango powder(amchur) 1/2 teaspoon each of ground cumin(zeera) and coriander(dhania) 1/2 teaspoon Salt few leaves of fresh cilantro or mint ,chopped
For Curry 1 large or 2 medium onion(about 1 1\2 cup),chopped 1/2 cup low fat yogurt or Greek yogurt 1/2 teaspoon cumin seeds 1 clove garlic ,minced 1/2 inch fresh ginger,minced 1/2 teaspoon Garam Masala(Mix of ground cumin,coriander,cloves and cinnamon) 1/4 teaspoon turmeric 1/2 teaspoon hot chili powder 1/2 teaspoon salt 2 green chillies few curry leaves. 2 teaspoon Extra virgin olive oil or canola oil
Method Process and roll the meat balls Blend together all the meat ball ingredients in food processor or blender until well combined.Transfer in a bowl.Make walnut size balls with the mixture and set aside.
Mona's tip on storage and freezing :The balls can be made ahead and stored in a freezable ziploc bags or containers.Thaw before cooking.
Cook the Curry and Meat balls Saute onions in a teaspoon of oil until caramelized brown.Add the ginger and garlic,saute for a minute or two before adding rest of the spices(turmeric,chili powder and garam masala).Saute for 2-3 minutes.Reduce heat ,slowly stir in the yogurt.cook on low heat for a minute.Puree the mixture in a blender while adding a 1 1/2 cup of water. In the same pan add another teaspoon of oil,curry leaves and green chillies,when it starts to splutter,slowly pour in the onion mixture.Bring to a slow boil,carefully drop the meat balls.Cover and simmer for 20-25 minutes until the meatballs are cooked through.Serve warm with Whole grain Naan or pita.
Prevent Cross Contamination After handling raw meat\poultry,be sure to wash hands thoroughly and also the containers,cutting boards or knives the meat was in contact with.
The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.
Biryani derived from the Persian word beryan meaning fried or roasted is prepared with variety of meat and seafood in South Asian and Arabic Cuisines.A common and easy method is to bring together cooked meat and rice("Pakki biryani").A more enticing biryani is the "Kachchi" Biryani were the spiced meat and rice are cooked together.I for one started with variety of Pakki Biryanis until last Eid I mustered the confidence to prepare the "Kachchi" Biryani Hyderbadi style.Keeping in the mind the essentials from the expert cook I have known in my khaandan(family),the attempt was rewarding and I'm glad to be sharing the secrets of the perfect biryani :
*Use a meat tenderizer to quicken the cooking process of meat.Papaya is considered the best natural tenderizer.Marinating overnight is also effective in tenderizing the meat. *As the cooking time is over an hour its important to choose a heavy bottom wide skillet to prevent any burning. *Marinate the meat for at least 3-4 hours. *The lid of the skillet should be a good fit.Use the dough seal for the lid of the skillet to let the flavors infuse completely.To make the dough seal mix a cup of wheat flour with water enough to form a firm dough.Use this dough to tightly seal the container. *Rice should be cooked just partially(al-dente) with a bite to it,before layering on meat.Also choose a good quality basmati rice.Don't go for cheap brands. *The layering of meat and rice should be prompt.Do not allow rice to cool. *And finally use fresh ground spices and herbs for the most flavorful biryani *I also add some spice sauteed vegetables although not authentic. A quick video lesson from Bade Miya,who has been cooking biryani as long as he can remember.
Recipe Serves 4 Ingredients 4 cups (1/2 kg) Long grain Basmati rice(I use Zafrani brand,very good quality) 1 tablespoon papaya paste(Meat tenderizer) 2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed. 1 tablespoon Ginger garlic paste(use fresh minced for best taste) 1 1/2 cup Thick Yogurt or Greek yogurt(low fat) 1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala) 1 cup fresh cilantro(coriander) and mint,coarsely chopped 2 medium Onions,thinly sliced 1 lime,juiced 3-4 whole green chillies(optional) 1 teaspoon hot chilli powder 1 teaspoon turmeric 3 teaspoon salt pinch of saffron dissolved in 2 tablespoon warm milk 3 tablespoon Extra Virgin Olive Oil or canola oil 1 tablespoon Puree ghee
For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.
Method Marinate Meat Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking. Fry Onion and Partially Cook the Rice Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside. In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente). Layer and Slow cook the raw meat and rice While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot. When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom. Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over. Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat. Make this a complete Nawabi meal serve Bagara Baigan on side and Double Ka meeta for dessert.
Eid-ul-adha mubarak to all the viewers celebrating Eid!
The festive meat and vegetable kofta pulao recipe. I'll let the pictures do the talking as I'm off for Eid celebration:) Ingredients For Pulao 4cups long grain Basmati rice 1 medium onion,finely sliced 1/2 teaspoon ginger garlic paste Pinch of saffron dissolved in 2 tablespoon of lukewarm milk 1 teaspoon cumin seeds 1/2 teaspoon chilly powder 2 green chillies 2 tablespoon Extra Virgin Olive Oil 1/4 cup mint leaves and cilantro chopped 1 teaspoon salt toasted almonds for garnish Method Wash rice and soak it for 15 minutes. Heat oil in a saucepan on medium high flame. Add chopped onions and cumin seeds. saute for until lightly brown about 6-7 minutes and add ginger garlic paste. saute until aromatic about 2-3 minutes,stir in chilly powder. Drain the water from rice and mix in and cook until rice turns pearly about 2 minutes. Now add 4 cups of water,saffron milk and chopped mint and cilantro. Cover and cook until all water is dry about 20 minutes. Garnish with koftas ,fried onions,almonds on top.
Meat Kofta The recipe is same as my green kababs,you can skip the spinach in the recipe and shape the kababs in to balls.
Vegetable Kofta Ingredients 1 big potato 1/2 cup broccoli florets 3-4 baby carrots 3/4 teaspoon salt 2 green chillies ,finely sliced 1/2 teaspoon or more Chilly powder 1/2 teaspoon each of cumin and coriander powder. 2 tablespoon finely chopped cilantro\coriander leaves 2 tablespoon Olive oil or Vegetable oil 11/2 tablespoon chick pea flour (besan) or 1/4 cup of bread crumbs
Method Boil the vegetables,Potatoes separately. Peel and mash the potatoes.Squeeze out excess water from the boiled veggies and mix in the potatoes.The koftas may break if the veggies are watery.Mix in all the other ingredients except the oil.knead to form a smooth mixture.Shape in to walnut size balls. Heat a non-stick pan on medium heat,add just few drop of oil and start roasting the koftas.Turn occasionally to cook all sides,add a teaspoon of oil after 2 minutes and cook some more while turning them around.Add another teaspoon of oil if needed,using lot of oil will break the koftas.When lightly brown on all sides koftas are ready to serve.
Lamb chops curry is very simple to prepare. Make sure to trim all the excess white fat from the chops to reduce the saturated fat as much as possible. Eating low fat meat moderately can be part of healthy diet. Serve these lamb chops with some raw vegetables like slices carrots,onions or Beets along with rice or bread.
Ingredients 6 lamb chops trimmed of all white fat 1 medium onion finely chopped 1 medium ripe Tomato 2 green chillies 1/2 teaspoon turmeric 1/2 teaspoon chilly powder 1/2 teaspoon Cumin and coriander powder 1 teaspoon ginger garlic paste 1/2 teaspoon sea salt 1 tablespoon Extra virgin olive oil
To make the Chops Clean meat by running it through cold water and squeeze any excess water. Pat dry with a paper towel. Heat the oil in Pressure cooker or saucepan ,add the chopped onions and saute until lightly brown. Add the g&g paste and roast for a minute. Then add the chopped tomatoes and rest of the spices.Saute for about 2 minutes. Add the cleaned chops and 1/4 cup of water. Cover and cook about 12 minutes in pressure cooker or 40 minutes in a covered saucepan. Remove the lid and saute on medium heat for another 5 minutes and Serve with salad or sliced Vegetables along with rice or bread.
Ingredients 1 pound Lamb or Goat ,white fat trimmed 2 medium onions,finely chopped 2 green chillies,chopped 1 small ripe tomato 1 teaspoon garam masala(Ground cumin,coriander,cloves ,cardamom and cinnamon) 1/2 teaspoon turmeric 1 teaspoon chilly powder 1 teaspoon ginger garlic paste 1 teaspoon cumin seeds(Zeera) 3/4 teaspoon sea salt Chopped cilantro for Garnish 2 tablespoon Olive oil.
Method Trim any excess fat from the meat. Clean by running it through cold water and squeeze any excess water. Heat the oil in Pressure cooker or saucepan ,add the chopped onions ,cumin seeds and saute until nicely brown. Add the g&g paste and roast for a minute. Then add the chopped tomatoes ,chillies and rest of the spices.Saute for about 2 minutes. Add the cleaned meat and 1/4 cup of water. Cover and cook about 12 minutes in pressure cooker or 40 minutes in a covered saucepan. Remove the lid and saute on medium heat for another 10 minutes until the oil separates.Garnish with raw sliced onions and chopped cilantro ,serve with Parathas or Rice.
Flaky Parathas
How would you define Flaky ? "separating easily into small pieces ". My flaky paratha is lightly crisp with flakes falling apart,tastes best with a spicy curry.
Ingredients 2 Cups wheat Wheat Flour 2 Tablespoon Extra Virgin olive oil(EVOO) 1/2 teaspoon Sea Salt water
To make Flaky Parathas Prepare the dough Make a well in the middle of flour ,pour in the water and oil. Mix until the dough is of smooth consistency. knead for couple of minutes and let rest for about 10minutes before rolling in to parathas. Rolling the Paratha Divide the dough in to about 6 portions and shape in to balls. Sprinkle a little flour(I prefer All purpose flour) on the rolling surface. Roll one of the portion thin and slather some oil around it. Start folding thin folds,finish folding till the end. Now circle the folded dough and roll it flat again. Roast the Parathas Preheat an iron pan(Tava) or non stick pan at medium high flame. Roast the parathas flip once and spread some oil and flip again after few seconds. Use a spatula to lightly press and roll them around the pan.Serve with any curry.
Ingredients needed are 1 lb Free-range lamb or goat ,cut in smaller pieces and trimmed of any white fat. 1/3 cup roasted almonds ground to fine powder 2 medium plum tomatoes 4-5 cherry tomatoes 1 small onion chopped 1 teaspoon ginger garlic paste 1 clove Garlic ,coarsely chopped 1/2 teaspoon turmeric 1 teaspoon chilly powder 1/2 teaspoon each of cumin and coriander powder 1/2 teaspoon cumin seeds Salt as per taste. To make the curry Clean and marinate meat Trim any excess fat from meat.Clean by running through cold water and pat dry with paper towels. Add the turmeric and allow to marinate for 30 minutes. Cook the meat and tomatoes Heat the oil in the saucepan or pressure cooker. Add the cumin seeds and chopped garlic. Roast for a minute and add the chopped tomatoes along with other spices. cook for 5 minutes before stirring in the ground almond powder and cleaned meat .cover and Cook until meat is tender. About 40-45 minutes in a saucepan and 10-12 minutes in a pressure cooker. When the meat is tender uncover and roast on medium high flame. Add the cherry tomatoes ,cook for another 5 minutes until oil separates. Garnish with cilantro or mint. Serve with rice or flat breads.
Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat.
Two kinds of Biryani are commonly made in hyderabad, "Kacchi" and "Pakki". "Kacchi" literally meaning raw is prepared by layering uncooked meat. The "Kacchi" Biryani ,requires a thick bottom vessel for meat to cook through without burning and rice has to be precisely half cooked while promptly making layers before rice cools. I prefer making the easier "Pakki" biryani in which cooked meat is layered with rice.The following recipe is of "Pakki" Biryani.
Ingredients you'll need are 4cups Basmati rice 2lbs lamb or chicken cut in medium pieces,most of the white fat trimmed. 1 tablespoon Ginger garlic paste 1 cup Fat free Yogurt 1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala) 1 cup Chopped cilantro and mint 2 medium Onions 1/2 lime juice 2 green chillies 1 teaspoon red chilly powder 1 teaspoon turmeric 3 teaspoon salt pinch of saffron dissolved in 2 tablespoon warm milk 1/4 cup Extra Virgin Olive Oil
To make the Biryani
Marinate Meat Clean the meat by trimming any white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 30 minutes. Cook the Meat Heat EVOO in a medium saucepan with lid .Add the marinated meat ,cover and cook until meat is tender the water is all absorbed about 35-40minutes and set aside. If using a pressure cooker cook for about 12 minutes. Fry Onions and Cook Rice In meantime wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and lay on plate to spread on layers later. Now add about 8 cups of water along with whole spices and 2 teaspoon salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done. Make Layers and Cook Some more While rice is cooking gather all the ingredients to make the layers promptly. Drain the rice in a strainer\colander, quickly before the rice cools. Keep the same saucepan back on medium heat. Add a table spoon of EVOO. Spread half the rice as the first layer. Next spread a layer of all the cooked meat mixture. Sprinkle the lime juice ,and chopped greens ,half the fried onions around the meat mixture.
Lastly layer the rest half of rice .Sprinkle with onions,saffron mixture and remaining greens on top and cover. Cover tightly and cook for another 15 minutes on medium heat until you see steam escaping from the lid. Wait another 20 minutes before removing the lid.
Mix Layers Before serving properly mix all the layers and serve with cooling yogurt chutney.
Carrot Yogurt Chutney(Raita) Whip 2 cups of yogurt. Mix in 1 cup grated carrots, finely chopped green chilly ,2 tablespoon chopped cilantro and season with Salt.Temper the Chutney by heating tablespoon of Olive oil in a small saucepan and add 1/4 teaspoon mustard seeds,cumin seeds and couple of dry red chillies. Wait until mustard seeds splutter then mix in the yogurt mixture and serve
Lamb chops are excellent when cooked with spices and herbs. Make sure to trim all the excess white fat from the chops to reduce the saturated fat as much as possible. Eating low fat meat moderately can be part of healthy diet. Serving these lamb chops with heaps of vegetables in couscous can a complete low carb healthy recipe Ingredients you'll need are 6-8 lamb chops trimmed of all white fat 1 medium onion finely chopped 2 green chillies 1/2 cup cilantro chopped 1/2 cup mint chopped 1/2 teaspoon turmeric 1/2 teaspoon chilly powder 1/2 teaspoon Cumin and coriander powder 1 teaspoon ginger garlic paste 1/2 teaspoon sea salt 1 tablespoon Extra virgin olive oil
To make the Chops Clean meat by running it through cold water and squeeze any excess water. pat dry with a paper towel. Mix all the ingredients including oil in a pressure cooker or a skillet with lid. Cover and cook for 12 minutes in a pressure cooker and about 40 minutes in a covered skillet. Remove the lid and saute on high heat until most water is dry. Serve with Vegetable couscous or Rice or Parathas
To make Vegetable Couscous Ingredients needed are 2 cups Couscous(use Whole grain if available) 1 medium onion, chopped 1/2 cup carrots julienne 1/2 cup chopped Broccoli and\or Green peppers, Sliced 1 clove garlic chopped 2 tablespoon extra-virgin olive oil 4 cups chicken or vegetable broth 1/2 teaspoon Salt 1/4 teaspoon Chilly powder 1 1/2 teaspoons cumin and coriander powder 1/4 cup chopped cilantro and parsley
To make couscous Heat a big skillet over medium high flame. Add extra-virgin olive oil and onion . Saute for few seconds before adding chopped garlic and chilly powder . Add the carrot and broccoli ,season with salt. Cook for about 2 minutes before adding the broth to the skillet and stir to combine. Simmer for couple of minutes and add couscous to the broth. Turn the heat off and cover the skillet and set aside for 5 minutes. Remove lid from the skillet and fluff couscous with a fork.Served with Baked Chicken or Fish or Lamb
"Shami Kababs" are prepared with cooking lamb with lentil and spices. The cooked meat is processed to a smooth dough which is then shaped and roasted. To make the kababs healthier i'm using some of my favorite greens like spinach ,cilantro and mint. These roasted kababs are very rich in protein and excellent to stuff in sandwiches or eat with plain rice and dal.
Green Shami Kababs
What you'll need is 1 lb lean Beef or lamb cut in small pieces 1/2 cup cilantro chopped 1/2 cup spinach chopped 1/2 cup mint chopped 1/4 cup Chana Dal(Yellow split lentils) 1/2 teaspoon turmeric 1/2 teaspoon chilly powder 1/2 teaspoon Cumin and coriander powder 2 whole Cloves and Cardamon 1 cinnamon stick 2 cloves garlic 1/2 inch ginger root or 1/2 teaspoon ginger garlic paste 1/2 teaspoon sea salt EVOO for roasting the kababs
To make the Green Kababs Soak the lentil in cold water for an hour. Clean meat by running it through cold water and squeeze any excess water. pat dry with a paper towel. Mix all the ingredients besides oil in a pressure cooker or a skillet. Cover and cook for 12 minutes in a pressure cooker and about 40 minutes in a covered skillet. When the meat is tender , cook on medium high flame until all the water is dry. Blend in to a dough consistency. Make round or diamond patties . Heat a non stick pan on medium low flame. Roast the patties on both sides now add a tablespoon EVOO and let roast until light brown on both sides. Serve with Rice and lentil soup or make a sandwich. Health nut substitute If you don't like whole spices in your kababs add a teaspoon of garam masala instead(Powdered cinnamon cloves cumin and cardamom) This protein rich recipe has been sent for the Protein Rich Contest
Green Baked Kababs Baked kababs have no lentils in them just minced meat and blend of spices. Again i'm making these kababs greener by using herbs and spinach.Eat with salads or rice, these kababs can be part of your healthy and protein rich diet.
1 lb minced lean Beef or lamb or chicken 1/2 cup cilantro finely chopped 1/2 cup spinach finely chopped 1/2 cup mint finely chopped 1/2 cup onion chopped 1/2 teaspoon turmeric 1/2 teaspoon chilly powder 1/2 teaspoon Cumin and coriander powder 1/2 teaspoon garam masala(Powdered cinnamon cloves cumin and cardamom) 1/2 teaspoon ginger garlic paste 1/2 teaspoon sea salt
To make the Baked Kababs Preheat oven to 400F. Clean meat by running it through cold water and squeeze any excess water. pat dry with a paper towel. Mix all the ingredients besides oil in a mixing bowl. Keep aside for few minutes . take the bamboo skewers and stick the meat mixture. Brush your Kababs on skewers with a little EVOO. Too much could break the kababs .Line your cookie sheet and lay the skewers on the sheet. Bake for about 8 minutes. Turn once and bake for another 7 minutes before serving with tangy Mint Chutney.
Tangy Mint Chutney
What you'll need is
2 cups chopped mint leaves 1 teaspoon tamarind 1 teaspoon cumin seeds 1 green chilly (or more depending on you taste) 1/2 teaspoon salt 1 teaspoon EVOO
To make the chutney Blend all the ingredients to a smooth consistency. Serve with kababs .
Delectable Haleem is originally a persian recipe and is commonly prepared during ramadan. This spicy protein rich recipe can be lengthy to prepare but does give you a lot of protein power. Ingredients You'll need are 2lb Lamb or chicken(boneless) cut in cubes 11/2 cup Haleem Wheat or 2 cups of cracked wheat 1 tablespoon Ground spices like cloves, cinnamon ,coriander seeds and cumin seeds(Garam Masala) 1 cup Chopped cilantro and mint 1 tablespoon ginger garlic paste 1/2 cup Crispy fried onions for garnish 1/2 lime juice 2 green chillies 1 teaspoon red chilly powder 1/2 tsp turmeric 1 teaspoon salt 2 tablespoon Extra Virgin Olive Oil To make the Haleem Soak Soak Haleem wheat for 24hrs ,,change water every 6 hours or.For cracked wheat soak overnight . Marinate Next day marinate the cleaned meat(trim any white fat) with grated ginger garlic ,salt,red chilly powder,garam masala and turmeric. Cook Heat a tablespoon of Olive oil in a pressure cooker and add the marinated meat. Roast for couple of minutes and add the soaked wheat along with 2 cups of water.Cook 10 minutes at medium high flame. Another 40 minutes at medium low.Turn the heat off. Wait another 10 minutes before opening the lid. Let cool slightly. Grind Then coarsely grind it using an immersion blender or food processor. Simmer Then Pour it in to a heavy bottom skillet and add the chopped greens ,lime juice and some more water.simmer until the blisters start . Garnish with crispy fried onions,roasted cashews or almonds and lemon wedges.
Spinach matches no other green in its splendid list of nutrients. Spinach is the richest known source of protein of all plant foods. The keys to the benefits of spinach for bone health comes in the form of Vitamin K, Vitamin A and magnesium. It is vastly superior to carrots in terms of eye-beneficial nutrients such as beta carotene, lutein and zeaxanthin. spinach contains a greater range of vitamins, minerals and other beneficial nutrients than you will find in most commercial multi-vitamin/mineral supplements. Spinach proves to be a powerful anti cancer agent.
If we all can start loving Spinach like Popeye ,amazingly it'll not only make us super strong but also protect us against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time.
When shopping for lamb, select "Halal" lean cuts and use low fat cooking methods such as roasting, broiling, grilling, braising, or stewing.. Lamb is a good source of Iron and protein. lamb and other red meats, when eaten in moderation, can be part of a healthy diet.
Ingredients you'll need are 1/2 lb of Spinach 1/2 lb of lean cut Lamb 1 small onion 1 small tomato 1/2 teaspoon turmeric 1/2 teaspoon chilly powder 2 cloves garlic 1/2 inch ginger root or 1/2 teaspoon ginger garlic paste 1/2 teaspoon sea salt 1 tablespoon Olive oil To make the Curry Clean meat by running it through cold water and pat dry with a paper towel. Mix 1/2 teaspoon of turmeric and keep aside for few minutes.This helps kill any bacteria on meat. Heat a skillet or pressure cooker on medium high flame. Add Olive oil ,chopped onions and cumin seeds. Saute for a minute and add the minced ginger and garlic . Now add the meat ,chopped tomato and chilly powder. Add half a cup of water and cover . let cook in pressure cooker for about 10 minutes or skillet about 40 minutes on medium flame. When the meat is tender add the chopped spinach. Cook for few minutes and serve this green delight with rice or bread. Health nut Substitute To get the serving of vegetable with meat , you can use zucchini ,cabbage ,green french beans ,squash or any vegetable of your choice.
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