Mutton Kabsa

Marhaba !!

Fridays have always been special in my household. My mom started this tradition when I was a child, and I’ve carried it on with my own family now. There’s no specific reason for it, other than to give us a joy of the weekend ahead and to have a time when we can all sit down together and eat.

In keeping with our family’s tradition of making something special on Fridays, I decided to make kabsa for lunch. It is a hearty and flavorful dish that is perfect for a lunch meal.

Whether you’re a fan of Middle Eastern cuisine or simply looking to explore new flavors, Mutton Kabsa is a dish that is sure to satisfy your taste buds. Its blend of spices, tender mutton, and fragrant rice makes each bite flavorful and satisfying.

Here’s the recipe;

Ingredients:
1.5cups rice
1/2 kg mutton pieces
2 tablespoons kabsa mix/powder
1 small onion, sliced
1 large tomato, diced
1/3 cup oil
Water

Instructions:
1)Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in water for about 20 minutes, then drain and set aside.
2)In a large pot, heat the oil over medium heat. Add the sliced onion and sauté until it becomes translucent and slightly golden.
3)Add the mutton pieces to the pot and cook until they start to brown on all sides.
4)Stir in the kabsa mix or powder, ensuring that the mutton pieces are well coated with the spices.
5)Add the diced tomato to the pot and cook for a few minutes until it softens.
6)Pour in enough water to cover the mutton pieces. Season with salt according to your taste. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1-1.5 hours or until the mutton is tender. Make sure to check and stir occasionally to prevent sticking.
7)Once the mutton is tender, remove it from the pot and set aside. Keep the cooking liquid in the pot and measure about 2 cups of it and bring it to a boil.
8)Add the drained rice to the boiling water and mix well. Cover the pot and reduce the heat to low. Let the rice simmer on low heat until it is fully cooked and tender.
9)Once the rice is cooked, place the mutton pieces on top of the cooked rice. Sprinkle some fried onions over the mutton pieces.
10)Cover the pot again and let it sit on low heat for another 5 minutes. This will allow the flavors to blend together.
11)Remove the pot from heat and let it rest for a few minutes before serving.
Enjoy your delicious Mutton Kabsa with flavorful rice, tender mutton, and the added touch of fried onions!

Ma’Salama !!!

Fried Chicken Drumsticks

Marhaba !!

I’ve been experimenting with different fried chicken recipes lately. Broasted chicken is a popular dish in Saudi Arabia, and there are a variety of powders available to make it. However, not everyone has access to these powders. So, I decided to create a recipe that can be made with ingredients that are easily found in your pantry. The results are definitely crispy, juicy, and flavorful.

The best part about this recipe is that you can substitute prawns or fish for the chicken. Kids love drumsticks, and they’ll definitely ask for more when you make these.

Here’s the recipe;

Ingredients for Marinate:

• 900 grams of chicken drumsticks
• 1 teaspoon tandoori masala powder
• 1 teaspoon soy sauce
• Salt to taste
• 1 tablespoon red chili paste

Ingredients for coating

• 1.5 cups all-purpose flour
• 1/4 cup corn flour
• Salt to taste
• 1 teaspoon ground black pepper
• Oil for frying

Instructions:
1)In a large bowl, combine the chicken drumsticks, red chili paste, tandoori masala powder, soy sauce, and salt. Mix well to coat the chicken. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
2)In a medium bowl, whisk together the all-purpose flour, corn flour, salt, and black pepper.
3)Remove the chicken from the marinade and dredge it in the flour mixture.
4)Dip the dredged drumsticks in water. Then again into the flour mixture.
5)Fry the chicken drumsticks in batches for 5-7 minutes per side, or until golden brown and cooked through.
6)Drain the chicken on paper towels.
7)Serve hot.

Ma’Salama !!!

Chana Masala

Marhaba !!

As promised in the previous post, I am back with another recipe. Giving the classic chole a modern twist, I came up with this hassle-free and least time-consuming procedure.

Chana Masala also known as Chole, is a popular Indian dish made with chickpeas, tomatoes, and spices. It is a hearty and flavorful dish that is often served with rice, naan or even with bhatures.
Chole is a relatively easy dish to make, but it does take some time to cook the chickpeas. Once the chickpeas are cooked, the rest of the dish comes together quickly.
Read till the end to know some facts and tips.

Here’s the recipe;

Ingredients:

• 2 tablespoons oil
• 2 teaspoons ginger garlic paste
• 1/2 teaspoon turmeric powder
• 2 medium-sized onions, finely chopped
• 1 large tomato, finely chopped
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili flakes
• 1/2 teaspoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon garam masala powder
• 1/4 cup yogurt
• 1/4 cup cream
• 1 tablespoon tomato puree
• 3 cups boiled chickpeas
• 2 green chilies, slit lengthwise
• Salt to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Add the ginger garlic paste and cook for 1 minute, or until fragrant.
2. Add the onions and cook for 5 minutes, or until softened.
3. Add the tomato and cook for 2 minutes, or until softened.
4. Add the cumin powder, chili flakes, coriander powder, chili powder, garam masala powder, and salt. Cook for 1 minute, stirring constantly.
5. Add the yogurt, tomato puree, and cream and stir to combine.
6. Add the chickpeas and green chilies and stir to combine.
7. Reduce the heat to low and simmer for 10 minutes, or until the flavors have blended.
8. Serve hot.

Tips:

• Soak, and then boil the chickpeas, and let them cool completely. Transfer it to a ziplock and freeze them for future use. If you have this in hand, a variety of recipes can be made in a jiffy.
• You can add other vegetables to this curry, such as potatoes, carrots, or peas.
• If you want a spicier curry, you can add more chili powder or chili flakes.
• You can serve this curry with a dollop of yogurt or a sprinkling of cilantro.

Here are some interesting facts about chickpeas:

• Chickpeas are one of the oldest cultivated crops in the world, dating back to at least 7500 BC.
• They are a good source of protein, fiber, and other nutrients, making them a healthy choice for people of all ages.
• Chickpeas can be eaten in many different ways, including cooked, roasted, or ground into flour.
• They are a popular ingredient in many cuisines around the world, including Indian, Middle Eastern, and Mediterranean.
• Chickpeas are a sustainable crop that requires less water and fertilizer than other types of protein-rich foods, such as meat.
• They are a good source of iron, which is important for preventing anemia.

Ma’Salama !!

Chicken Macaroni (Dry)

Marhaba!!

Welcome back to my blog! I’m so glad to be back in the swing of things, and I’m elated to share some new recipes with you all.
In the past few months, I have been trying my hands on new dishes that can be prepared easily and loved by kids. I’m also excited to share some of my own personal favorites, as well as some new twists on classic dishes. Along with sharing my own narrations of food adventures, I will try my best to deliver consistency from here on. I am looking forward to reconnecting with you all on this delicious journey of all things food.

This recipe is delicious and easy-to-make that is perfect for any occasion. It is made with simple ingredients and packed with lots of flavor. It’s a comfort food classic that is sure to please everyone at the table.

Ingredients:
200 grams of boneless chicken breast
2 cups boiled pasta
2tbsp oil
5 cloves minced garlic
1/2 tsp tandoori masala powder
1 tsp black pepper
1/4 tsp cumin powder
1tsp chili flakes
1/2 tsp oregano or mixed herbs
Salt to taste
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp thai chili sauce (if not available use red chili sauce)
1tbsp ketchup
1/4 cup tinned corn
1/4 cup grated carrot
1/4 cup bell pepper
1 medium onion, chopped
1/3 cup cream

Method:
1)In a wok, heat some oil and saute garlic till fragrant. To this add pepper, cumin powder, chili flakes, and mixed herbs/oregano. Saute for a minute and then add cubed chicken pieces. Sprinkle some salt and cook the chicken well.
2)To this add chopped onion, and cook till translucent. Add in carrots, and cook for another minute. Add in bell peppers; cover and cook for 5 mins. Add in all sauces and cream and give it a quick stir.
3)Add in corn and pasta and mix it all together. Lower the flame, cover, and cook for 5-7mins.
4) Transfer it to a dish and serve right away.

Ma’Salama !!!

Mandi

Marhaba !!!

In the past, I used to make mandi using Shan Mandi Spice Mix, but Shan has discontinued its Mandi Mix for quite some time now, and the lockdown in town meant we couldn’t go eat mandi at our favorite restaurant. The only option left was calling up my cousin who makes amazing mandi. She guided me over the phone on how to make the spice mix at home and her procedure for making it. If you are planning to make Mandi, then this recipe is all that you need. Thanks SB for the recipe, as the whole family thoroughly enjoyed it till the last bite.

Here’s the recipe for you all;Ingredients to make mandi spice:
1/4 cup coriander seeds
1/4 cup peppercorns
1/4 cup cumin seeds
1/4 cup bay leaves
1tbsp clove
1/4 cup cardamom
1/4 cup cinnamon sticks
Good amount of Salt
Dry roast all of the above ingredients and grind it into fine powder.

Other ingredients:
1-2 kg mutton, large chunks
3 cup rice, washed and drained
3 dried lemon
2 tablet chicken cube
2 medium sized onion, diced
3 tbsp oil
Fried onion
Mandi spice powder

Method:
1. Marinate meat with good amount of mandi spice powder.
2. In a large pot heat oil. Add onions and fry till translucent. Add in meat and cook till color changes. Add water in the pot( water should cover 2/3 of the pot). Bring it to a boil. Cover and cook for an hour. Check if the meat has become tender, if not cook for another 30-45 mins.
3. Remove the meat from the water. To the meat add olive oil and some red chili flakes. Roast it in the oven till all the water dries up.
4. Add the washed rice to the water. Add some oil. Bring it to a boil. And cook till it is 80% done. Drain the water.
5. Transfer it to the same pot, sprinkle some fried onions. Add the meat from the oven. Cover it with a foil and close the lid. Let the steam pass through the rice for 10-15 mins.
6. Serve with side of mandi sauce.
To make the sauce; In a chopper add 3 tomatoes, 1 small onion, sugar and salt to taste , 1 green chili, and a dash of hot sauce. Chop till everything is well combined

You could use the same recipe to make chicken mandi. The cooking time will be comparatively less.

Ma’Salama !!!

Kebab Burger

Marhaba !!

 Shami kebab are tender beef patties filled with yellow split peas (chana dal), onion, ground spices, and herbs. These kebabs are juicy, flavorsome and spicy. As these kebabs have cooked meat you can freeze them for longer period. Quick, easy and time saving. Here’s another recipe to try for your iftar;

Ingredients:
1 packet Shami kebab mix
900 grams boneless meat
1 cup chana dal/split yellow lentil
3 medium sized onion, finely diced
2 tbsp garlic paste
1 tbsp ginger paste
2 eggs, whisked
12 burger buns
Green chutney for spread
Blend together handful of mint leaves, coriander leaves, green chilies, pepper, red chili powder, chicken cube, tandoori masala powder, garam masala powder, cumin powder and cream to smooth paste.
Cucumber, sliced
Sliced cheese

Method:
1. In a pressure cooker; add meat, dal, onion, ginger paste, garlic paste and 2 cups water. Cover the lid and cook on medium-high heat till 3-4 whistles. Remove the lid, if there’s still too much water, cook the mixture on high heat stirring continuously till most of the water dries up.
2. Beat the mixture with the help of a electric beater until the mixture is smooth and the meat has shredded well.
3. Let the mixture cool. Add in the eggs and mix it all together. Make patties and shallow fry the prepared kebab.
4. Lightly toast the burger buns on each side. Spread spoonful of chutney on both the sides of bun. Place the sliced cucumber, then kebab, and then top it with sliced cheese. Place the top of the bun and serve.

Ma’Salama !!!

Meat Lasagna

Marhaba!!

Craving for Italian food and can’t go in for takeout, todays recipe will surely satisfy your Italian food craving!!!! This isn’t authentic lasagna recipe; I have made a few variations to make it with ingredients that is easily available at the local markets. Here’s the recipe;

Ingredients to make meat sauce:
800grams lean beef
Salt and pepper to taste
1tsp chili powder/paprika
If u want a little hot, u can add 1tbsp
1tsp cumin powder
2 medium onions, finely chopped
1 cup tomatoes, finely chopped
3/4 cup tomato paste
7-8 cloves garlic, minced
1tsp oil

Ingredients to make white sauce:
4tbsp butter
4tbsp all purpose flour
5-6 cloves garlic, minced
Salt to taste
2-1/2 cups milk
1/2 cup cheddar cheese

Other ingredients:
1 pack lasagna sheets, 80% cooked
Cheese
Oregano
Chili flakes
Butter

Method:
1. To make meat sauce: In a big pot heat oil. Sauté garlic till fragrant. Add the ground beef and cook until lightly browned on all sides. Season with salt and pepper. Add onions and cook till translucent. Season with cumin powder. Add in the tomatoes and cook for 5 mins. Add in the tomato paste. Simmer on low heat for 45 mins and turn off the flame.
2. To make white sauce: Melt butter in a small saucepan over medium heat. Sauté garlic till fragrant. Add flour and stir until flour and butter are well combined. Pour milk stirring constantly as it thickens. Season with salt. Add in the grated cheddar cheese and stir till the cheese has melted and turn off the flame.
3. To assemble: Grease your casserole dish with some butter. Evenly place a layer of lasagna sheets at the bottom of your dish, spread white sauce over the sheets and then top with some meat sauce all over. Sprinkle some cheese and repeat the layers, topping the last layer of sheets with meat sauce and cheese. Season with chili flakes and oregano.
Cover with foil and bake for 20 minutes at 180 C. Then bale uncovered for another 20minutes at 150 C. And serve right away.

Ma’Salama !!

Chicken Fried Rice

Marhaba !!

Everyone has their own take on fried rice. The method maybe same but flavors might be different. Today, I am sharing my recipe of fried rice that I have been making for years. It’s simple, flavorful and a meal of it’s own. Here’s the recipe;

To make the chicken:
200grams chicken breast
1/2tbsp tandoori masala powder
1tsp ginger garlic paste
Salt to taste
1/2tsp pepper

Marinate chicken with above ingredients. Grill, shred and keep aside.

Other ingredients:
2 cups rice, cooked 90%
A day old rice works perfectly too
3 large eggs, scrambled with salt and pepper
2 carrots diced
3/4 cups beans, sliced
1 large onion, diced
6-7 cloves garlic, chopped
1 green chili , slit
Pepper to taste
Soy sauce to taste
Oyster sauce to taste
Green chili sauce to taste
Salt to taste
1 cube chicken stock

Method:
1. Heat some oil in a wok. Add garlic and green chili. Cook till fragrant.
2. Add beans, onion and carrots, fry till a little tender. Add in chicken and scrambled egg. Season it with salt pepper, chicken cube and give it a quick stir. Pour soy sauce, oyster sauce and green chili sauce. Add rice, cook stirring until heated through. Add chopped green onions if desired. Serve warm.

Ma’Salama !!!

The Lockdown Pizza

Marhaba!!

The lockdown pizza?? Wondering what it is and why have I named it so?? This recipe is going to be a memory of lockdown. Since we wanted to eat pizza for iftar the other day; I thought of making pizza with whatsoever was available in the pantry. No cheese, and still pizza. Yes; you can make one.

If you want to ditch regular chicken pizza and give a try for meat pizza then this recipe has got you covered. Presenting to you; beef pizza with basic ingredients available in daily household. You could use the same recipe to make quesadillas too. Here it is;

Ingredients:
1kg boneless beef, cut into small cubes
2tbsp black pepper
Salt to taste
1/8 cup soy sauce
1-1/2tbsp oyster sauce
1tbsp green chili sauce
1tbsp tandoori masala powder
2tbsp butter
3 large onions, cut into small cubes
2-3 big green bell peppers, cut into small cubes
3/4 cup sliced olives
Spread for the pizza base
Mix together some mayonnaise, ketchup, oregano and chili flakes.
Cheese sauce or grated mozzarella cheese
10 large pizza base, store brought

Method:
1. Marinate cubed beef pieces with tandoori masala powder, salt, pepper, soy sauce, green chili sauce and oyster sauce.
2. Heat butter in a wok. Add in the marinated meat. Cover and cook till meat is well done. Cool and transfer it to a bowl.
3. Add chopped onion and bell peppers in the meat, And mix it all together.
4. Arrange the pizza base, and spread spoonful or mayo mix over it. Layer the meat mixture and lastly sprinkle some cheese. If using cheese sauce; drizzle some over the meat layer after baking the pizza.
5. Bake the pizza in preheated oven for 10-15 mins or till cheese has melted and the crust has browned a bit.
Serve warm.

Ma’Salama!!!

 

Chicken Chinese Rolls

Marhaba!!

Ramadan Kareem ya all!!!

Since most of you requested for this recipe after seeing my post  on my Facebook and Instagram page, here it is. It’s a bit time consuming but definitely worth giving it a try. Make these for your unfried Iftar and thank me later 😀 . Here’s the recipe Ingredients for the filling:
200grams chicken breast
2 carrots, grated
1 big green bell pepper , small sliced
2 large onions, finally chopped
1tsp black pepper
1tsp red chili powder
Salt to taste
1tbsp tandoori masala powder
1/2tsp cumin powder
1/2tsp oyster sauce
1/2tsp soy sauce
1tbsp tomato ketchup
1tsp ginger garlic paste

Method:
1. Heat some oil in a wok. Add in ginger garlic paste and cook till the smell disappears. Add chicken pieces along with salt, pepper and red chili powder. And cook till chicken is well done. Transfer to a bowl and shred the chicken and set aside.
2. In the same wok, add onions, salt to taste and cook for 2-3 mins on medium heat. Add in tandoori masala powder, cumin powder, pepper and give it a quick stir. Add in carrot and cook for another 5 mins. Add in the bell pepper and cook for 2-3 mins.
3. Add in shredded chicken and mix it all together. Add in the sauces and cook for 5 mins and then turn off the heat.

Ingredients to make crepe:
2 large eggs
3/4 cup white flour
Salt to taste
1 cup water
Adjust accordingly as the batter shouldn’t go too thick or thin

Method:
1. Blend all the ingredients together and transfer it to a bowl.
2. Brush your crepe pan with some butter and make your crepe.

To assemble:
Make crepe, add in the prepared filling in the center and close from both sides. Now roll the crepe. Dip it in egg and cover it with bread crumbs. Shallow fry them and serve warm.

PS:YOU COULD MAKE A BATCH OF THESE AND FREEZE THEM FOR LATER USE TOO.

Ma’Salama !!