Shakshuka

 

Shakshuka is a popular dish originally from North Africa, mostly in Tunisia. The dish is prepared using with tomatoes and bell peppers base, flavored with spices. Eggs are cracked and added to the fresh tomatoes mixture and cooked to prepare shakshuka. This dish is enjoyed as a complete breakfast meal or even as a nutritious lunch.

                                                                     

                                                                        Shakshuka

First cook onions

Add bell peppers

Add finely chopped tomatoes

Season with spices

                                                           Add coriander, and crack eggs and add to tomato mixture

                                                                                            

Cook the eggs

                                                                         

Shakshuka

Ingredients:

4 to 5 eggs

5 to 6 roma tomatoes

1 medium onion 

3 to 4 cloves of garlic

Salt to taste

1 medium red bell pepper

1/4 finely chopped green coriander 

1 tsp sugar

1 tsp cumin powder

1 tsp cayenne pepper

1/2 tsp black pepper 

1/4 finely chopped parsley (optional)

Olive oil 

Method:

1. Finely chop tomatoes, onions. Heat a big skillet, add 3 to 4 tsp olive oil. Next, add in onions, stir and allow them to get little translucent, add in bell peppers, continue cooking on medium heat. Add tomatoes, continue to stir. Add in finely chopped garlic.

2. Season with salt, cumin powder, cayenne powder , sugar and little black pepper. As the tomatoes mixture appears softened, lower the heat. Using a spoon, make 4 to 5 well like spaces. Break each egg and directly add to the space. Allow the eggs to cook for next few minutes. Sprinkle fresh coriander and parsley.

3. As the eggs appear done, closer burner and enjoy yummy shakshuka with some warm bread or pita bread.

Pho- Chicken clear soup with rice noodles

 

Pho is a popular Vietnamese soup that is made by preparing a clear broth,  it begins by using meat or and cooking a fresh batch of clear broth. To this hot broth, they add in slices of cooked meat, bean sprouts, spring onions, etc.

In Vietnam they usually make it as beef broth, you can also make it by preparing a chicken broth.

I am preparing chicken broth, from scratch by using chicken legs on the bone with skin on. To make it aromatic I  add whole roasted spices,  along with charred onion and ginger. 

You can also prepare vegetable broth by adding carrots, sweet potato, radish ,ginger, garlic, green onions  along with spices, cilantro, charred onion. The spices used are star anise, coriander seeds, black cardamom, cloves, cinnamon stick, fennel seeds are all dry roasted on a pan,  and then added to the broth, while preparing it. 

After the chicken broth is ready it is strained and kept aside. Boiled rice noodles, bean sprouts, and chicken are then placed in a soup bowl and pour the hot broth to soak the noodles. 

Left over noodles can also be stored separately and the left over broth and chicken can be stored separately,  for later use.

                                                         

Chicken Pho 

Ingredients for preparing chicken pho broth 

Toppings for pho bowl

                                      

You can broil them in the oven 

                                         

I further charred them on the pan, it was faster ;)

Dry roast the spices

Dry roast coriander seeds

Heat 2 tbsp oil in a big pot and add the charred onions, ginger, spices, sugar.

Add chicken 

Add water 6 cups 

Cover and allow to boil for 30 to 40 mins 

Add salt 

Continue cooking 

Add fresh coriander leaves

Chicken appears cooked :)

.    

Strain the broth

                    

Beautiful broth 

                                                                     

Start arranging all ingredients in the bowl. Don't forget to squeeze lemon juice.

Pour the broth to soak all the ingredients and enjoy:)

Ingredients for preparing broth 

2 pounds chicken thighs or leg meat with skin on

1 large yellow or white onion large (this can be char broiled in the oven) before adding it to the broth water, while preparing the soup broth.

1 medium sized fresh ginger sliced and charred.

2 tsp Tamari sauce ( it's similar to soy sauce) But it is made from soy and rice and is more aromatic and is gluten free.

1 medium sized piece of rock sugar or 2 tsp regular or brown sugar can be added to the broth

Salt as per taste ( Tamari is also added so be careful and not add too much of salt)

Spices to be roasted 

2 tsp black pepper crushed 

For spices:

Gather together and dry roast

2 star anise

1/4 tsp coriander seeds

1 tsp fennel seeds

2 sticks cinnamon

3 to 4 cloves

2 black cardamon

In a pan, on medium heat dry roast the above spices for 5 to 6 minutes on medium heat. Later, these get added to the broth, while preparing it.

For the toppings:

You can let your imagination run, and add as per your taste. Like I've seen people also like to add avocado slices, mushrooms, tofu, bean sprouts, etc along with cooked rice noodles.

I used bean sprouts (some people like to soak it in warm water before using it) , rice noodles, chicken,

and garnished it with Thai basil, coriander leaves and spring onions. Do squeeze some lemon juice on the top and add some Hoisin sauce or fish sauce or hot sauce (Sriracha) as per your taste.

For making the broth:

1. First, heat the oven, put it on broil temperature of about 450 degrees F and place the peeled onion, cut into halves on a baking tray along with ginger piece and let it char broil for about 5 to 6 minutes. remove and keep aside. Spray some olive oil on the baking sheet, before adding the onion and ginger.

2. Next, take a big pot or utensil, any is fine except try to use a big sized one to hold almost 6 to 7 cups of water to prepare the broth. ( I like to use my Dutch oven, for even heating ) Heat  2 tsp olive oil, add in the charred onion and ginger. Add the chicken and about 1.5 liters of water, add in the spices. Next, add tamari sauce and salt as per taste (but not too much) and 2 tsp crushed black pepper.

Add in rock sugar and allow the broth to boil for another  40 to 50 minutes. Keep checking and as the chicken cooks, remove and de bone the chicken and keep it separately. Taste the broth for seasoning.   

Next,  boil a packet of rice noodles for 5 to 6 minutes , strain and keep aside.

Slice 2 to 3 spring onions and keep aside.

2 to 3 small red radish, thinly sliced. 

100 gms Tofu  is cut into 1 inch cubes. If using tofu or mushrooms, lightly saute it on a separate pan and keep aside.

Serving soup:

In an individual soup bowl, start by adding prepared rice noodles, cooked  chicken, thinly cut spring onions. Next, add in spoonfuls of prepared broth till the top of the bowl. Garnish with some more spring onions or thinly sliced onions. If you like, you can add a teaspoon of Hoisin sauce or fish sauce to the broth, before eating. 

Red Boat is a nice brand of the fish sauce, available on Amazon too.

Garnish with finely chopped coriander and thai basil leaves and enjoy a hearty yum pho soup.

Enjoy!

Fruit infused water

 

When the weather outside can be sometimes, hot and humid. A refreshing chilled glass of water does the work.

Water becomes inviting and refreshing with infused infused fruits, it makes drinking water more desirable. It is also low calorie, fruits give the water flavor and as they say, " water is good for you". Like cucumber helps to detoxify and is anti inflammatory. Adding berries to the water helps lower cholesterol, promote bowel movement and is anti inflammatory. They also provide antioxidants.

At a spa or restaurant (hotel) you will usually come across a nice pitcher or jar that is transparent and has colorful fruits or cucumber in them. It is tempting and eye catching, so why not let's make it and enjoy it in the comfort of ones home. I have added slices of orange, apple, berries to make it colorful and interesting. You can leave a comment and let me know what else can be added to it.

Fruits infused water

Method:

1. It is as easy as it looks. Just take a pitcher , large enough and preferably transparent.

2. Next, clean and cut the fruits of your choice. I usually strawberries, slices of oranges, 

raspberries, slices of apples. I also cut cucumber slices.

3. Put some ice cubes on the bottom of the pitcher.

Do try it out and share with me what else could one add to the water.

Please share with us what do you use to infuse your drinking water :-)

Over night Chia Pudding

Chia seeds are nutritious. Packed with fibre, protein, omega 3 fatty acids. This makes them a good option for breakfast time or anytime snack. They are effortless to prepare. Soaking them overnight in milk, gives them a creamy smooth texture. The pudding is light and healthy. You can use white or black chia seeds. You can get creative and top them with freshly cut strawberries, blue berries, crunchy granola or just some nuts, choice is yours :)

                               

Chia Pudding 

Ingredients:

1 cup milk.You can use almond milk, oat milk or plain regular milk of your choice.

1/4 cup chopped fresh strawberries, blue berries to garnish.

2 tsp chia seeds, black or white

1/4 cup chopped nuts of your choice

1 tsp honey or maple syrup

1/4 tsp vanilla extract and a pinch of cinnamon powder

Method:

1. Using a mason jar, or any cup of your choice, that has a lid. Add milk, add in chia seeds and honey or maple syrup. Add a dash of vanilla extract or cinnamon powder.  Stir well, close the lid and keep the jar in the refrigerator overnight.

2. Next day, shake the jar, stirring the milk. If the pudding appears runny add a tsp more of chia seeds. Add chopped fresh fruits and any nuts of your choice. Top with a tablespoon of crunchy granola Enjoy cooled pudding for a refreshing and healthy breakfast that has good fibre too.

While overnight chia pudding is popular, there are many ways to incorporate chia seeds into 

your morning routine. Like you add a tsp or two to cooked oatmeal or  smoothie. 

Home made granola

 Oats are versatile and can come in different forms. You can make overnight-oats, oatmeal, oats dosa, etc.

Today I am making granola, a crunch snack with rolled oats and nuts.

Whole oats: They are the old fashioned oats, that are also called rolled oats. They are steamed and then flattened into large flakes.

Steel oats: These oats maintain the original form and need to be cooked longer to attain the creamy texture. They have been cut with steel blades.

Quick oats: These oats are similar to rolled oats , they are steamed and flattened into more thinner flakes for quick cooking.

All oats are loaded with fibre and make a perfect ingredient for healthy cooking.

I love preparing home made granola using rolled oats and bunch of nuts, coconut flakes and dry fruits, combined with some sweet ingredient like honey, maple syrup,  olive oil. This can be made in big quantity and stored to enjoy as a healthy snack or used to top over plain yogurt, oatmeal, etc.

The steps are very simple and the result is satisfying.

Home made granola 

Add and mix all ingredients in a bowl

Maple syrup, rolled oats and olive oil

Bake the granola

Ingredients

Serves 8 

2 cups organic old fashioned rolled oats

1/4 cup walnuts bits or chopped 

1/4 cup pecans (optional) 

1/4 cup coconut flakes

2 tsp pepitas seeds (pumpkin seeds)

2 tsp sweetened dried cranberries

pinch of salt

1/2 cup maple syrup or honey

1/4 cup olive oil

1 tsp cardamon powder

1/2 tsp cinnamon powder

Method:

1. Using a medium sized bowl , add oats, walnuts, pecans, coconut flakes, pepitas seeds, salt, cinnamon powder, cardamon powder and stir these dry ingredients.

2. To this add in maple syrup and olive oil and stir well.

3. Line parchment paper onto a baking sheet and heat oven to 350 F. Add to bake for approx. 15 mins. Take out and mix again, bake for another 10 to 12 minutes and or till  granola appears light golden brown. Close and add dried sweetened cranberries or any other dried fruits of your choice. Let it cool to room temperature before serving.

Granola can be stored in an air tight container for more than 10 days. Enjoy, by adding a tablespoon of prepared granola along with yogurt, and berries, or just by itself.

Enjoy :) and do let me know if you make it any other way. Would love to know from you.

Masala Keema Pav

 In Mumbai, Parsis love Keema pav, a dish made using minced meat (chicken, lamb or goat) adding 

Indian spices, and slow cooking with onions and tomatoes and the flavors come from fragrance of cardamom, cloves, etc. The Parsis like it by adding potatoes, peas and slight vinegar to the dish.

There are many restaurants and small cafes that serve this dish with pav I wanted to try making it at 

home. This recipe is easy to follow with rewarding yummy results.

Keema Pauv

Keema (Masala cooked meat) 

Ingredients:

You can prepare this dish using goat meat, chicken or lamb meat. I used goat meat and requested the butcher to mince 2 pounds of goat meat.

For the Marinade

2 pounds goat meat minced

2 tsp freshly grated ginger and garlic paste or store bought is fine too

4 to 5 mint leaves chopped fine

1/4 finely chopped fresh coriander leaves

2 tsp clarified butter (ghee)

1/2 cup plain yogurt

2 tsp coriander powder

2 tsp red chili powder (I prefer to use kashmiri or degi red chili powder as it gives the beautiful color to the dish, and yet doesn't make it spicy)

1 tsp turmeric powder

Salt to taste

Method:

1.Take a medium bowl, wash minced meat with water, drain the water and mix in all above ingredients one by one to marinate the meat. Leave it covered for couple of hours or overnight, in refrigerator.

For cooking the marinated kheema

I am using an insta pot ,on the pressure cook mode. It's convenient and easy to use. You can definitely use a pressure cooker of your choice.

Ingredients

4 tbsp olive oil

2 big cardamom

4 to 5 cloves

2 bay leaves

1 inch cinnamon stick

Marinated minced meat

Method:

1. Turn on the insta pot, initially on saute mode. Add olive oil, add in cardamoms, bayleaves, cloves, cinnamon stick, and minced meat. Stir and allow it to saute well for about 15 minutes, then close

lid and turn on pressure cook mode. Allow 5 to 6 whistles, before turning it off. Keep aside.

Step 3 is the making of the masala.

Ingredients

3 medium sized onions peel the skin and chop finely

1 bay leaf

Salt to taste

red chili powder (Kashmiri red chilly as it is less spicy)

2 to 3 finely chopped green Thai chilies

2 to 3 medium size tomatoes pureed

1 tbsp red chilie powder

1 tsp coriander powder

1/2 cup water 

1 tsp dried fenugreek leaves ( Kasoori methi)

2 tsp coriander leaves stem, washed and chopped finely

Cooked Kheema

For the Masala 

Method:

1. Heat a medium sized kadai, add in onions, add bay leaf, green chilies, saute for about 

10 to 12 minutes, as the onions start to brown lightly add in tomato puree.

2. Add red chilli powder, coriander powder, 2 tsp coriander powder, 1 tsp dried fenugreek leaves.

Add salt and continue cooking the masala.

3. Add in the cooked kheema. Allow it to mix with the masala. check for salt and any other spice.

Add 1 tsp of garam masala.

Add 1 cup water and cook on low heat, cover the lid and keep checking for another 20 to 25 minutes.Garnish with finely chopped coriander leaves. 

 

Powdered garam masala (fresh)

Ingredients:

3 to 4 big cardamoms

4 to 6 cloves 

5 to 6 peppercons

1 tsp cumin seed (jeera)

Method:

Take a small pan on low heat and dry roast the above for about 5 minutes and then dry grind to a fine powder. This garam masala powder gets added to the masala. Store unused garam masala powder in air tight bottle, for later use.

Sweet corn soup

Sweetcorn soup is our family favorite  soup. This soup is very easy to prepare by using ready chicken/vegetable stock and cooking with corn kernels, finely chopped vegetables. I like to sometimes use home made vegetable or chicken stock. 

It's good to  also prepare the stock at home and keep it in the freezer for later use.

Ingredients:

500 ml low salt chicken or vegetable stock (also called broth) 

16 oz can cream style corn and 1 cup of frozen or fresh corn kernels

1 tsp unsalted butter or 1 tsp olive oil

Salt to taste

2 tsp black pepper

1 tsp white vinegar

1 tsp low sodium soy sauce

2 to 3 thai green chillies

1/2 cup finely chopped carrots, beans, green peas

2 tsp cornstarch for thickening along with teaspoon of water to form a liquid

2 tsp water

1/4 tsp fresh ginger finely chopped

1/4 tsp fresh garlic finely chopped 

1/2 small onion finely chopped or use 2 to 3 finely chopped green onions. You could save the stems to use as garnish.

Method:

1. First, heat a medium sized pot, add butter / olive oil. These days my favorite is the dutch oven I got as a Christmas gift from my children, so it's very special to me. 

2. Add ginger, garlic, thai chillies, add finely chopped green onion or red onion. Let it simmer  for 2 to 3 minutes, stirring to make sure it does not burn.

3. Add broth of your choice (veg or chicken) add in corn kernels and a can of cream style corn. Add salt, pepper, and continue cooking, stirring on medium heat to allow the corn to cook.

4. In another pan, heat butter/oil add in herbs, and the vegetables, stir for approximately 5 to 6  minutes. Add these vegetables to the boiling soup and allow it to cook further.

5. Continue cooking for another 15 minutes, then lower heat.

6. In a small cup, add cornstarch and water stir to. make a liquid paste. Slowly add this cornstarch mix to the the soup to allow it to boil and get a thicker consistency.

7. Check for seasonings, add in vinegar and soy sauce. Cook for another 2 to 3 minutes. Enjoy hot soup.

                                                                     

Soup corn soup with vegetables

 

Mutton Lababdaar

 Mutton is a one pot dish prepared using goat meat. Meat is cooked , along with whole spices  over low heat using , onions and tomatoes to give it a balanced, yet flavorful  taste.

In India this dish may be prepared with some variations depending upon the location or region.

For example in Kashmir, the mutton is prepared as rogan josh using fennel powder, spices, tomatoes and no onions.

In Bengal, it is called mutton Kosha and is cooked over low heat using mustard oil, yogurt, spices and onions.

In Northern part meat is cooked Mughlai style as salan using onions, tomatoes and with whole spices.

Today we are going to be preparing the Northern style of mutton curry that is first , for about 30 minutes in yogurt and other spices. Later, I cook it in an insta pot cooker. I particularly enjoy using insta post, feel it's more enjoyable and hassle free, almost like hands free cooking ;)

Another thing, please see the quality of ingredients, it is very important, as is the freshness of the spices. 

Making a dish takes effort and low quality ingredients can make the effort go to waste.

Mutton Lababdaar

                                                                               

                                                                              

                                                                                   

Mutton Lababdaar with rotis 

Ingredients 

2 pounds goat meat (cut into curry size pieces by butcher)

2 medium size red onions

2 medium size roma tomatoes, grind in a mixer.

2 tsp ginger garlic paste (1 inch ginger and 3 to 4 cloves of garlic, grind to a paste )

2 to 3 thai green chillies 

2 tbsp plain yogurt

Whole spices: 2 cardamon, 2 to 3 cinnamon sticks, 2 bay leaves, 3 to 4 lavang, 4 to 5 peppercorns

1 tsp cumin seeds

Salt to taste

2 tsp red chilly powder ( I like to use Kashmiri chilli powder, for the color and it is not spicy)

1 tsp turmeric (haldi) powder

2 tsp store bought Everest meat masala. I like it, but any garam masala powder is good to use.

Method;

1. Wash the meat (cut into curry sized pieces) Using a medium size bowl, add meat, ginger garlic (use store bought paste, or fresh)salt, red chilli powder, turmeric, yogurt, mix all and keep aside, for approximately 30 to 40 minutes.

2. Heat a medium sized pressure cooker (I like to use an Insta pot as I find it to be very helpful and easy to cook with) 

First, add 2 tsp clarified butter, add whole spices and finely chopped onions, green chillies. Saute' for a few 10 minutes and then add in the marinated mutton. 

3. Stir and cook for another 10 to 12 minutes, add in tomatoes and spices. Add salt. and garam masala powder. Keep stirring

4. Continue to cook  mutton till it appears well sautéd. Add in 200 ml water and check for salt.

5. Close and secure the lid and pressure cook for approx. 20 to 25 minutes. Allow the cooker to be closed for another 10 minutes. Open carefully and check if mutton is well cooked, or else cook for another 10 to 12 minutes and until the mutton appears soft and gravy is done.

Enjoy mutton with Indian bread or plain white rice, along with freshly sliced white onions.

Besan Ladoos

 Winter nights call for something that is warm, sweet and energizing. That's what these besan ladoos 

are, healthy and perfect  during cold winter weather. Ladoos are an Indian confection, that are prepared using gram flour, sugar, nuts,small cardamom, clarified butter and rolled into golf size or smaller ball shape. 

Growing up , most of South Asian households' prepared these ladoos and kids, as well as adults can benefit with nutritious values and energy one gets by having just one ladoo a day. Besan flour can come as fine or coarse. Usually for preparing ladoos the coarse type is used.

To get started just follow these simple steps.  Ladoos can be stored for a month, in refrigerator. Warm ladoos, a few seconds, before enjoying them.

Ingredients:

2 cups gram flour (Besan flour) available at Indian stores or also online

1 cup powdered sugar ( I like to grind sugar in the grinder to make it into a powder)

3 to 4 small cardamom seeds, deseeded and powdered

1/4 cup or approximately 20gms clarified butter (ghee)

1/4 cup thinly sliced almonds or pista (unsalted) to garnish ladoos.

Makes approximately 20 to 25 ladoos of medium size.

Ingredients:Cardamom powdered, pistachio, clarified butter, gram flour, powdered sugar

Add clarified butter to pan

Roast flour on low to medium heat for about 10 to 15 minutes

As it cooks, the ghee appears on top

Continue cooking till flour appears drier

                                                         add cardamom powder.

Closer burner and add sugar as flour comes to room temperature

Garnish with thinly sliced pistachios or almonds :)

Besan Ladoos

Method:

1. Heat a heavy bottom pan , add ghee. Add gram flour and stir on low heat to allow the flour to cook and slow roast, using a spatula. Careful not to let it burn at the bottom.

2. Next, as the flour gets roasted, the house will get the amazing earthy aroma. Now add cardamom powder. Close burner.

3.  As the flour cools to room temperature, add powdered sugar and mix well. 

4. Rub a little ghee on the palm of your hand, add a tablespoon full of the mixture and using your palms

form the mixture into a ball. Arrange on a plate and add slivered almonds, and pista on the top.

5. Keep the plate in  fridge for approximately 20 minutes to set the ladoos. Enjoy daily one ladoo or for special occasions, like weddings, Diwali, etc.