Meal haven

Mutton Dak Garh

A fragrant and slightly spicy North Bengali style of mutton curry. The recipe originated during the colonial times in India where the chefs of the tourist lodges where all travelling British familes stayed, prepared the Mutton Dak Bungalow curry. The tourist lodges were called ‘Dak Bungalows’ and hence the name. It is usually prepared in mustard oil but I have replaced it with sunflower oil.

Ingredients:

Goat/Lamb meat – 500 gms

For marinade

Yogurt/Curds – 2 tbsp

Ginger – garlic paste – 2 tbsp

Red chili powder – 1/2 tsp

Turmeric powder – 1/2 tsp

Salt – as per your taste

Dak bungalow spice

Cinnamon stick – 1 inch piece

Black peppercorns – 8 – 10

Green cardamoms – 6

Cloves – 6

Mace – ½ blade (optional)

Nutmeg – less than ¼ tsp

Coriander seeds – 1 tbsp

Whole dry red chilies – 3

For gravy

Hardboiled eggs – 2-3

Medium potatoes washed, peeled and halved – 3

Oil – 2 tbsp

Cumin seeds – ½ tsp

Bay leaf – 1

Sliced onions – 1 ½ cup

Chopped garlic – 1 tbsp

Chopped ginger – 1tbsp

Green chilies slit – 2

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Kashmiri red chili powder – 1 tsp (for colour only)

Chopped tomato – ½ cup

Sugar – ½ tsp

Salt to taste

Preparation:

Marinate the meat with all the ingredients listed under “marinade” and refrigerate for at least 1 or 2 hours.

Slightly dry roast all the ingredients listed under “special dak bungalow spice” and grind into a fine powder.

Prick the skin of the boiled eggs with a fork to prevent them from spluttering while frying and keep it aside.

Heat oil in a pan and separately fry the eggs and potatoes till golden brown. Drain the eggs and potatoes on an absorbent paper.

To the same oil, add cumin seeds and bay leaves. When they start to splutter, add onions and fry till translucent. Then, add chopped ginger, garlic, cumin powder, coriander powder, Kashmiri red chili powder and cook, stirring occasionally, until oil separates.

Then, add chopped tomatoes and the spice powder and cook for 4-5 more minutes. Add the marinated meat and stir to evenly coat them with the sauce.

Transfer the contents of the pan to a pressure cooker. Add 3/4 cup of water, salt and sugar; cover and cook until the meat is tender (2-3 whistles) or on low flame for 20 minutes.

Carefully open the pressure cooker after letting the steam escape completely. And check if the meat has been cooked. Add the eggs and potatoes. Stir it well and adjust the seasonings. Serve with roti, parathas or pulao.

Chicken Faham

Non-Vegetarian

A mind blowing marinated chicken recipe with very little oil. Al Faham is a popular Arabic chicken recipe which is marinated with Arabic spices and charcoal grilled to perfection. I have prepared this on a pan/tawa at home and it was equally delicious.

Ingredients:

Chicken – 500 gms

Yogurt – 1 tbsp

Pepper powder – 1/2 tsp

Oil – 1/2 – 1 tbsp

To Grind:

Cumin seeds/Jeera – 2 tbsp

Saunf /Aniseed – 2 tbsp

Coriander seeds – 2 tbsp

Cinnamon – 1 inch piece

Whole Peppercorns – 1 tbsp

Whole Dried red chillies – 3 -4

Turmeric Powder – 1 tbsp

Kashmiri chillie powder – 1 tsp (for red colour only)

Onion – 1 small

Ginger – 1/2 inch piece

Garlic – 3-4 cloves

Green chillie – 1

Tomato – 1 small

Salt to taste

Preparation:

Cut the chicken into fairly big pieces and make slits on it. Grind the items listed under ‘ to grind’ and keep it aside. To it, add yogurt, salt and pepper powder. Mix well.

Spread this misture on the chicken pieces and marinate it for 6 – 7 hours preferably or 2 hours, in case you are short of time.

Take a pan and heat it. Add 1/2 cup of water to it and place the chicken pieces on it and cook on low heat for 5 -6 minutes. Turn and cook the other side of the chicken. When the chicken is almost cooked and the liquid evaporates, take the chicken pieces out.

Heat another pan. Add 1/2 tbsp of oil and place the chicken pieces on it and cook on low heat for 5 – 7 minutes. Flip to the other side when done. Make sure that it does not burn.

Serve hot with Salad, Thoum, Kuboos and Tahina.

Dates n Nuts Balls

Desserts

These energy balls are a healthy snack that you can make in a jiffy. Bursting with energy with the right dose of fat, fibre and carbs, these are rich in antioxidants too.

Ingredients:

Chopped Nuts (Pecan, Almonds, Walnuts, Cashew) – 1 cup

Dessicated coconut powder – 1/4 cup

Cocoa – 1/4 cup

Powdered pistachois – 1/4 cup

Flax seeds – 3 tbsp

Pitted Dates – 1 1/2 cup

Vanilla essence – 1/4 tsp

Cardamom powder – 1/4 tsp

Ghee or butter – 1 1/2 tsp

Salt – less than 1/4 tsp

Preparation:

In a pan, heat 3/4 tsp butter or ghee. Add the chopped nuts and saute it well. When they turn golden in colour, take it off the pan and keep it aside.

Add 3/4 tsp of ghee or butter and add the chopped pitted dates and saute well. When it starts to get mushy, add the fried nuts, vanilla essence, cardamom powder, salt and stir it well to combine.

Take it off the pan and when it turns slightly cool, roll them into balls. Coat the balls in powdered pistachios or cocoa powder or dried shredded coconut or flax seeds.

Murgh Haldighat

Non-Vegetarian

A signature dish from the kitchens of Rajasthan, this is an easy one and quite flavourful.

Ingredients:

Chicken – 1/2 kg

Onions – 5 (cut into circles)

Lemon juice – 1 tsp

Coriander powder – 3/4 tsp

Garam masala powder- 1/2 tsp

Red chillie powder – 1/2 tsp

Milk – 1/2 cup

Cream – 3 – 4 tsp (optional)

Coriander leaves chopped – 1 tbsp

To grind:

Yogurt – 1 cup

Green chillies – 2

Ginger – 1 inch piece

Coriander seeds – 1 1/2 tsp

Cumin seeds or jeera – 1 tsp

Whole Pepper – 6

Cloves – 6

Turmeric powder – 1 tsp

Oil – 2 tbsp

Salt to taste

Preparation:

Cut onion into rings and keep it aside. Clean and cut the chicken into small pieces.

Transfer all the ingredients under “to grind” to a mixie jar and pulse it to a smooth paste.

In a pan, heat 2 tbsp oil. Add the onion rings. Cook until soft. Next, add the chicken pieces and saute for 10 minutes on medium flame.

When it is well sauteed, add the ground paste to it alongwith the coriander leaves. Keep stirring it for another 7-8 minutes.

Now add salt, coriander powder, garam masala powder and red chillie powder. Cover and cook for 5 minutes on low heat, stirring in between making sure it does not stick to the bottom of the pan. Then, add milk and cream (if using) and stir for a minute.

When it is cooked, put off the flame and transfer to a serving bowl. Add lemon juice and stir.

You can serve this curry with pulao, plain rice, chapathis or puris.

Aatu Kaal/Paaya/Lamb Trotters

Non-Vegetarian

Paaya means ‘legs’ in Urdu language. A bone broth full of flavour which helps strengthen bones, joints and nails. It is served for breakfast and as part of lavish meals or festive occassions. It is made extensively in the winter months because of the wonders it can do to your immune system.

Ingredients:

Paya (Lamb trotters) -4 cut into 12 pieces

Mochai (dried beans) – 1/4 cup

Onion – 1 1/2 big

Tomato – 1 1/2 big

Cinnamon – 1/2 inch piece (2)

Cloves- 2

Bay leaf – 1

Curry leaves – 7 or 8

Mint leaves – 2 tbsp chopped

Coriander leaves – 2 tbsp chopped

Roasted green chillie paste – 2 tbsp

Chillie powder – 1/2 tsp + 1/2 tsp

Turmeric powder – 1/2 tsp

Grated Coconut – 2 tbsp (ground to a fine paste)

Fennel seeds/Saunf – 1/2 tsp

Ginger-Garlic paste – 1tbsp + 1 tbsp

Water – 4 cups

Preparation:

Soak the dried beans(mochai) in water for 8 hours. The next day, wash it again and pressure cook it with 1/2 tsp salt and 1 1/2 cups of water for 2 whistles. It should not become too mushy when cooked. Reserve the water and do not throw it away. (Use it to make the lamb trotter curry).

Wash and clean the mutton paya/trotters well. Add a tsp of turmeric powder and keep it aside.

Take a pressure cooker. Place the trotters in it alongwith 1 tbsp ginger-garlic paste, salt and 1/2 tsp chillie powder. Add 4 cups of water (add the water in which the beans were cooked and measure it to 4 cups ) and cook for around 1 hr 15 minutes on medium fire. (The trotters take a long time to cook but if it is tender, it may cook within an hour). Remove and check after an hour if it is cooked or else, cook for a longer time.

In a pan, heat a tsp of oil . Add 6 chopped green chillies and roast it well alongwith 1/2 tsp of saunf or aniseed. Grind it with a tbsp of water and keep it aside.

In the same pan, heat a tbsp of oil. Add the bay leaf, cinnamon, cloves, chopped onions and saute well. Add 1 tbsp ginger-garlic paste and saute well until the raw smell goes away. Next, add the mint leaves and coriander leaves and saute. Add in the tomatoes, ground green chillie paste, 1/2 tsp chillie powder and saute until it becomes mushy. Now, add in the cooked trotters/paya and the cooked beans and boil for 3-4 minutes. Boil for a longer time if the gravy is too watery.

Add the ground coconut paste and boil again for 4 – 5 minutes. Garnish with coriander leaves and serve hot with idlis or dosas.

Pumpkin Soup

Vegetarian

A silky pumpkin soup full of flavour and a perfect healthy food packed with Vitamin A and anti-oxidants, for the entire family.

Ingredients:

Yellow Pumpkin/Butternut Squash diced into cubes – 1 1/2 cups

Butter – 1/2 tbsp

Onion – 1 medium chopped

Carrot – 1/2 chopped

Water – 2 cups

Ground jeera/cumin – 1/2 tsp

Ginger powder – 1/4 tsp

Garlic chopped – 6 cloves

Pepper powder – 1/4 tsp

Red chillie flakes – 1/2 tsp

Vegetable or Chicken Stock cube – 1

Bay leaf – 1

Cream – 1/4 cup

Salt to taste

Lime juice – 1/2 – 3/4 tsp

Preparation:

Heat a pan. Add butter and melt it. When it starts to melt, add the bay leaf followed by chopped onions and garlic. Saute well. When the onions caramelise and turn slightly brown in colour, add the chopped carrots and diced pumpkins and saute for 3 – 4 minutes. When it starts to soften, add the cumin powder, pepper powder, red chillie flakes, ginger powder, salt and saute again for a good 2 – 3 minutes.

Add 2 cups of water and vegetable or chicken stock cube . When it starts to boil, lower the heat and simmer it for 10 minutes until the veggies are cooked.

Turn off the heat and take the pan off the stove. Using a hand blender, puree it or blend it to a fine paste in a mixie. Add the soup back over medium heat and stir the cream in to your desired consistency. Do not add the cream when the soup is very hot as it may curdle.

Add lime juice and serve hot. Garnish it with nuts and parsley.

Middle Eastern Spiced Nuts

Snacks

Easy to make and a perfect snack for entertaining, these sumac and zatar infused nuts are quite addictive. Sumac is a tart red coloured powder which is made from dry ground sumac berries, rich in anti-oxidants.

Ingredients:

Mixed nuts(Almonds/Cashewnuts/Walnuts) – 1 cup

Extra Virgin Olive oil – 1 tbsp

Zatar – 1 tsp (Alternatively use sesame seeds 1/2 tsp and oregano 1/2 tsp)

Sumac – 1 tsp or lemon zest

Salt – 1/2 tsp

Preparation:

Heat a pan and add oil to it. Add the nuts and saute for 5 – 7 minutes on low heat. When they are roasted, add the sesame seeds and saute again for another 2 – 3 minutes. Next, add the salt, oregano powder and sumac powder and fry well until the nuts turn slightly brown.

Take it off the stove and let it cool. Transfer it to an airtight container and store it upto 2 weeks.

Mutton Palak/Palak Gosht

Non-Vegetarian

A delicious lamb curry with the versatile spinach. A dish that you could make for your pot-lucks, house parties or game nights. The unique blend of spices, lamb and greens makes it a favourite all of at home. Unlike other lamb curries, ginger is not used in this recipe.

Ingredients:

Mutton – 1/2 kg

Small potatoes – 3 (boiled and peeled)

Palak – 1 bunch

Methi leaves – 2 small bunches

Onion – 2 big (chopped)

Tomatoes – 2 medium

Lime – 1/2

Water – 2 cups

To Grind:

Green chillies – 6

Kashmiri chillies – 5 (not spicy)

Cumin seeds – 1 tsp

Green Corianderleaves – 1/2 cup

Mustard – 1 tsp

Coriander seeds – 1 tbsp

Cardamom – 4

Cloves – 5

Cinnamon – 2 inch piece

Garlic – 1/2 pod

Salt to taste

Oil – 1 tbsp

Preparation:

Wash and clean the mutton and keep it aside.

Clean and chop the palak and methi leaves and keep it aside. Boil potatoes separately and dice them. Saute the diced potatoes in little oil until they are cooked. Remove and keep it aside.

Grind the items mentioned under ‘to grind’ and keep it aside.

In the same pan, add little oil and saute the onions until they are well browned. Add the tomatoes and saute for 2 minutes. Then, add the mutton pieces and fry until the masala dries up. Now, add the ground masala and saute until the raw smell goes away. Make sure it does not stick to the bottom of the pan and burn. When you start to get a nice aroma, add the chopped palak and methi leaves and saute until it is reduced to a pulp.

Add 2 cups of water and salt to taste. Transfer it to a pressure cooker and cook for 4 whistles and on low flame for 20 minutes or until the meat is tender.

Lastly, add the potatoes and juice of 1/2 lime to it. Serve hot with chapathi or rice.

Wheat Dosa

Breakfast

Another easy recipe for dosa is the wheat dosa. An easy alternative to the dosas prepared with rice or rava, this one was a staple in my home for dinner as dad used to like it very much.

Ingredients:

Wheat flour – 1/2 cup

Rice flour – 2 tbsp

Jeera – 1/4 tsp

Coriander leaves chopped – 1 tbsp

Curry leaves chopped – 1 tsp

Onion – 1 small chopped

Green chillies – 1 chopped

Jeera/Cumin seeds – 1/4 tsp

Salt as required

Oil for cooking – 3 to 4 tsp

Water – 1/2 cup

Instructions:

In a mixing bowl, add the wheat flour, rice flour, jeera, cuury leaves, coriander leaves, green chillies and mix well with a whisk. Add chopped onion, salt and water and mix well to combine. The batter should not be too thick or runny and should be lump free.

Heat a griddle/tava. Grease the tava and pour a ladle from the outer edges to form a circle, towards the inner parts. Cover the middle portions with more batter. Reduce the flame to medium flame and drizzle a few drops of oil all over the dosa. After 2 – 3 minutes, when it turns golden in colour, flip to the other side and cook.

Remove from fire and serve with any chutney that you like or sambar.

Note: Pour a thin layer of the batter to make crispy dosas.Iron or cast iron griddle works best for this dosa.

If the dosa sticks to the griddle or tawa, reduce the flame to low, sprinkle some water to bring down the temperature. Drizzle a few drops of oil and rub the griddle with half an onion all over.

Every time you pour a dosa, drizzle a few drops of water on the hot griddle to bring down the temperature and smear it with little oil.

Raw Dates and Lemon Pickle

Chutneys

The combination of dates and lime pickle is simply irresistable. Tangy and sweet n sour, I hadn’t heard of this combo before but for my 2 friends who sent me a bottle of this delicious sweet n spicy pickle. Though not a fan of pickles, this one was quite different and I had made up my mind to make it.

Ingredients:

Chopped De-seeded Raw Dates – 1 cup

Big Yellow Lemon – 2 chopped

Green chillies – 2 chopped

Ginger – 2 inch piece chopped

Garlic – 1 pod chopped

Fenugreek seeds – 3/4 tsp

Mustard seeds – 1 tsp

Curry leaves – 2 sprigs

Kashmiri chillie powder – 2 tsp

Red chillie powder – 1/2 tsp

Fenugreek powder – 1 tsp

Asafoetida – 3/4 tsp

Turmeric powder – 1 tsp

Salt to taste

Oil – 1/2 cup

Preparation:

In a mixer, grind the chopped green chillies, ginger and garlic into a fine paste adding 1 tbsp of water. Keep it aside.

De-seed the raw dates and cut it into long thin slices.

Heat oil in a pan. When it turns hot, add the mustard seeds. When it starts to splutter, add the fenugreek seeds. Add the ground paste and saute well for 5 – 7 minutes on low flame until the raw smell goes off. Add whole curry leaves and saute well again.

Next, in goes the red chillie powder, kashmiri chillie powder, turmeric powder, fenugreek powder, asafoetida and saute again for 2 minutes on low flame. Make sure that the paste does not burn. Add salt.

Then, add the chopped lemon pieces and saute well for 5 minutes until the lemon turns a little soft. Add the chopped raw dates and saute for 2 minutes. Do not saute for a long time as it will turn mushy. The dates need to remain crisp and firm. Adjust the salt accordingly.

If you need more oil, heat some more oil separately and pour on the pickle.