Saturday, September 13, 2014

Keema Kaleji \ Mutton Mince and Liver in a Spicy Curry

Keema kaleji is one of the many Mutton recipes dad used to make on a regular basis. His Sunday morning ritual of going to the local butcher shop, getting the best cuts of meat  and then spending the morning frying the masala till perfection is till fresh in my mind. Oil and spices were lavishly used and no compromises were made in terms of time or ingredients to make the rich curries. 

Keema Kaleji is basically Mutton mince and livers cooked in a spicy Indian style curry. A masala of onion, tomato and spices is made and then mutton mince and livers are added to it. It can be enjoyed with either rice or any Indian bread. Here is the recipe to make Keema Kaleji


Keema Kaleji

All you need is


  • Oil - 4 tbsp
  • Black cardamom - 3-4
  • Onion - 1 and 1\2 cup ( finely chopped )
  • Ginger garlic paste - 2 tsp
  • Tomato puree - 3 tbsp
  • Coriander powder - 3 tsp
  • Kashmiri red chili powder - 2 tsp
  • Turmeric powder - 1\2 tsp
  • Garam masala powder - 1\2 tsp
  • Salt to taste
  • Mutton mince \ Keema - 300 g
  • Mutton Liver \ Kaleji - 200 g
  • Lemon juice - 2 tsp
  • Fresh coriander for garnishing

Keema kaleji

Keema Kaleji

Recipe of Keema Kaleji


  1. Heat oil in a pan.
  2. Add crushed black cardamom.
  3. Fry for 20 seconds.
  4. Add onion and fry till slightly browned.
  5. Add ginger and garlic paste and fry till onions are nicely browned.
  6. Add tomato puree and cook for 2 minutes.
  7. Add coriander powder, kashmiri red chili powder, turmeric powder and garam masala powder.
  8. Fry for 2- 3 minutes.
  9. Add little water if required.
  10. Add keema and salt and fry on high heat for 3-4 minutes.
  11. Add 1 cup of water and simmer the heat to low.
  12. Cover and cook the keema on low heat for 20-25 minutes.
  13. Add kaleji and again cover and cook for 10-15 minutes.
  14. Adjust water as required.
  15. Add lemon juice and cook for a minute.
  16. Garnish with fresh coriander.
  17. Serve hot with rice or phulke.

Keema kaleji

Tuesday, September 9, 2014

Falafel \ Middle Eastern Deep Fried Chickpea Balls

Falafel is a very popular Middle Eastern street food. It is basically a deep fried ball or patty made with chickpeas and herbs and spices. Chickpeas are soaked for a few hours and then ground to a coarse paste along with herbs like parsley and coriander and then a few spices are added to the mixture to give it a lovely flavor. 

Making falafel is very easy and it can be eaten as is along with some dip or can also be stuffed inside a pita pocket along with some tomato slices, greens and onions to make a delicious sandwich.

Here is the recipe to make Falafel from scratch.

Falafel

All you need is


  • Chole \ Chickpeas - 1 cup
  • Onion - 1\2 cup ( finely chopped )
  • Garlic - 6-8 cloves ( chopped )
  • Fresh parsley - 1\4 cup
  • Fresh coriander - 1\4 cup
  • Roasted cumin powder - 1\2 tsp
  • Red chili powder - 1\2 tsp
  • Salt to taste
  • Black pepper powder - 1\2 tsp
  • All purpose flour - 2 tbsp
  • Baking powder - 1\4 tsp
  • Baking soda - 1\4 tsp
  • Oil for frying


Falafel

Falafel

Falafel Recipe


  1. Wash and soak chickpeas in enough water for 5-6 hours.
  2. Drain the water.
  3. Add soaked chickpeas, onion, garlic, parsley and coriander in a food processor and make a coarse paste.
  4. Add the remaining ingredients and mix well.
  5. Make small balls from the mixture.
  6. Heat oil in a pan.
  7. When the oil is hot, lower the heat to medium.
  8. Deep fry the falafel on medium heat till nicely browned.
  9. Remove on a tissue lined plate.
  10. Serve hot with tahini dip or hummus.


Falafel

Thursday, September 4, 2014

Muttabal \ Middle Eastern Eggplant Dip

Muttabal.. is a Middle eastern Dip made with eggplant. The eggplant is cooked on fire to give it a smoky flavor and it is then blended with other ingredients and spices to make Muttabal. Enjoy this delicious dip with Pita bread, crackers or as a sandwich spread. Here is how to make Muttabal

Muttabal

All you need is

Eggplant - 1
Onion - 1\4 cup ( finely chopped )
Tomato - 1\4 cup ( finely chopped )
Tahini - 2 tbsp
Lemon juice - 2 tbsp
Garlic - 6-8
Hung curd - 2 tbsp
Salt to taste
Olive oil - 2 tbsp
Chili flakes - 1 tsp
Fresh coriander - 1 tsp ( chopped )

Muttabal

Recipe of Muttabal

Wash the eggplant and pat dry.
Make a few incisions on the eggplant and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
Remove the blackened skin of the eggplant.
Add the flesh and remaining ingredients in a blender and just blend once or twice to make a coarse dip.
Serve with pita or any other crackers.

Muttabal

Sunday, August 31, 2014

Best Hummus \ Middle Eastern Chickpea Dip

Hummus is a Middle Eastern dip made with chickpeas as the main ingredient.  I was introduced to this delicious dip a few years back by one of my husband's aunt who had spent many years in middle east. I instantly fell in love with this versatile dip. Serve it with crackers or slather it over your bread slice to make sandwiches, it tastes lovely in all it's avatars. Although the ingredients are very basic to make Hummus, a few tips and tricks takes it to another level. After making it innumerable times, I have come up with a recipe which tastes delicious each time. Here is the recipe to make the best Hummus.

hummus

hummus

All you need is

Chickpea - 1 cup
Garlic cloves - 12-14
Tahini - 4 tbsp ( mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste )
Extra virgin olive oil - 8 tbsp
Lemon juice - 5 tbsp
Salt to taste
Roasted cumin powder - 1\2 tsp
Chili flakes - 1 tsp
Warm water from boiled chickpeas - 3-4 tbsp

hummus

Method of preparation

Wash and soak chickpeas in enough water for 5-6 hours.
Drain the water.
Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
Drain the water reserving 3-4 tbsp for the hummus.
Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
Serve with pita or any other crackers.

hummus

Monday, August 25, 2014

Vegetable Jalfrezi \ Mixed Vegetables in a Spicy Masala

Vegetable Jalfrezy....This medley of vegetables in a spicy masala is a delicious option for an Indian meal. I was cleaning my refrigerator yesterday and that's when I found half a capsicum, a few florets of cauliflower and a single carrot lying in the vegetable basket. These vegetables makes for a delicious mix vegetable curry and so without much brain storming, my dinner plan was ready. Frozen peas from the freezer and a packet of paneer added to this array of colorful veggies made into a lip smacking Vegetable Jalfrezi in no time. You can enjoy this dish with laccha Paratha or Naan. Here is the recipe to make it


All you need is

  • Ghee - 2 tbsp
  • Oil - 2 tbsp
  • Cumin \ Zeera - 1\2 tsp
  • Onion - 1\2 cup ( thinly sliced )
  • Ginger garlic paste - 2 tsp
  • Green chili - 2  ( slit into half )
  • Tomato puree - 3 tbsp
  • Tomato ketchup - 2 tbsp
  • Coriander powder - 2 tsp
  • Red chili powder - 1 tsp
  • Turmeric powder - 1\2 tsp
  • Garam masala powder - 1\2 tsp
  • Salt to taste
  • Paneer - 250 g ( cut into small pieces )
  • Mixed vegetables - 2 cups ( I used capsicum, cauliflower, carrot and peas )
  • Kasuri methi - 1 tbsp
  • Sugar - 1\2 tsp
  • Lemon juice - 2 tbsp
  • Fresh cream - 2 tbsp
  • Fresh coriander for garnishing



Vegetable Jalfrezi Recipe


  1. Heat oil in a pan.
  2. When the oil is hot, add cumin seeds.
  3. When the seeds starts to crackle, add onion and fry till slightly browned.
  4. Add ginger garlic paste and fry till the onions are nicely browned.
  5. Add green chili, tomato puree and tomato ketchup.
  6. Fry for a minute.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder and salt.
  8. Add 2 tbsp water.
  9. Fry for 2-3 minutes.
  10. Add mixed vegetables and cover and cook till done.
  11. Add paneer, kasuri methi, sugar, lemon juice and fresh cream and cook for a minute.
  12. Garnish with fresh coriander.
  13. Serve hot with laccha paratha or Naan.


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