July 31, 2010
July 21, 2010
To make the meatballs
I have been eating mutsch since I was a child, breaking up the oblong meatballs with my hands and mashing them into soft, fluffy rice.( my mom makes the best!).
I have earlier posted the recipe of her mutsch which can be found here, (she makes it the way my father's family have always made it in Kashmir, having learned their ways as a young bride) however I recently came across another recipe of mutsch, probably a purer version at a kashmiri's blog- Anita of A Mad Tea Party, she lists them amongst the 5 things to eat before you die :), and rightly so!
Both me and mom were eager to give it a go, the results were very good, though I am probably more partial to my mom's recipe since I have grown up with it and the addition of yogurt gives the mutsch a delicious tang!Mutsch (recipe from here)
- For the meatballs
- 500gms minced mutton
- 1 heaped T Kashmiri chilli powder
- 1 ½ heaped T saunf (fennel) powder
- 1 t sonth (dry ginger powder)
- 1 clove of garlic, minced
- 2 cloves
- 2 black cardamoms
- 1 t Kashmiri garam masala ( see note below)
- 3-5 T mustard oil
- For the gravy
- 2 cloves
- 2 black cardamoms
- 1 bayleaf (Indian ones are 3-4” long)
- 1 T mustard oil
- 1 T Kashmiri chilli powder
- 1 heaped T dhaniya(coriander) powder (optional)
- 1 heaped t sonth
- 2 heaped T saunf
Place the ground mutton in a large mortar. Powder the cloves and the black cardamom (keep the outer husk aside) and add to the mince.
And the rest of the ingredients and pound well. Pinch off small portions, and shape into oblongs (I give it a gentle roll between the palms). Let rest for 20-30 min.I added 3 spoons of oil as stated in the original recipe to keep the mutsch soft
To prepare the gravy:
In a heavy flat bottomed pan heat some oil (1-2 T), when hot add the cloves and the bayleaf, dhaniya, saunf, and sonth powders, as you add the red chilli powder keep a cup of water at hand. Stir quickly to roast/fry the spices and then add water. Add another cup or cup and a half of water. Bring to a boil.
Grind the black cardamoms and add to the pan with the husk from the two used for the meatballs. Turn the heat to medium and carefully and gently lower the oblongs into the pan. Cover and let simmer for 30-40 minutes. The gravy will have reduced by a third and the meat will be done. Sprinkle a half teaspoon of Kashmiri garam masala and mix.Serve with warm steamed rice or paranthas.
If you don’t have Kashmiri garam masala: pound together one black cardamom, half inch piece of cinnamon, and 3 cloves, and use.
OTHER KASHMIRI DELICACIES ON THIS BLOG:
- Choaq Vagan (Hot and spicy kashmiri eggplant)
- Al Yakhni (Garlic flavoured bottlegourd)
- Kashmiri Dhaniwal korma
- Kong Firni (kashmiri saffron flavoured rice pudding)
- a must read- Wazwan- The heart and soul of kashmiri Cuisine
July 14, 2010
Lebanese style recipe- Pita bread with tender, juicy chunks of Chicken, makes for a complete meal and it is healthy to boot! Most of the prep work can be done a day ahead, then all it takes is last minute assembling and you have dinner on the table in minutes.Ingredients-
- Pita bread- 4 (sliced in half to make 8 pita ‘pockets’)
- Boneless chicken- 500 gms (cut up into bite sized pieces)
- Ginger +garlic paste (fresh)- 1 tbsp
- Fresh yogurt- 1 cup
- Fresh French beans- 250 gms ( top and tail)
- Salt and black pepper to taste
- Grated cheese, sliced onions, tomatoes and lettuce- acc. to requirement
- For the Hummus-
- Boiled chickpeas-1 cup
- Lemon juice- 2 tbsp
- Garlic- 2 plump cloves (minced)
- Tahini- 1 tbsp
- Olive oil- 2 tbsp
In a large bowl combine the yogurt and ginger-garlic paste, toss in the Chicken pieces, add salt and pepper and mix to coat evenly.Leave for at least 2 hours.
Pre heat griller and grill the chicken pieces for 20 minutes or till golden, keep warm.
Boil or steam the green beans, sprinkle salt and pepper and keep warm.
For the Hummus-
Combine the Chickpeas, lemon juice, garlic and tahini and blend in a blender, add salt to taste.Dish out in a serving bowl, drizzle olive oil on top.
To assemble and serve-
Lightly roast pita and fill pockets with the tender chicken, lettuce and onions, top with grated cheese and grill for a further 10 minutes till cheese is golden and bubbling.
Serve with the warm beans and Hummus.Enjoy!
July 12, 2010
A friend mailed me these pics (they seem to be just like food bloggers! :)), sharing them with you all...enjoy!
July 5, 2010
Today in the morning I got a phone call from some close friends, saying that they were coming to visit, SO... I made these banana muffins, which were gobbled down in no time, one friend even requested that I pack the left over one's so that she can enjoy them with her evening coffee!
The honeyed flavor of bananas laced with cinnamon and topped with crunchy, toasty almonds is really delicious.
These little gems are a lazy cook's best friend as only a little dreamy stirring is all that is required!
To make these you need-
- Flour-1 1/4 cup
- Baking powder-1/2 tsp
- Baking soda-1/2 tsp
- Bananas- 2, very ripe, mashed
- Powdered sugar-3/4 cup
- Vegetable oil/ melted butter-1/2 cup
- Vanilla extract-1 capful/ tsp
- Cinnamon- 1/2 tbsp
- Salt-1/4 tsp
- Almonds- a handful, pulse lightly in mixer
- Preheat oven to 180 C.
- Line muffin pan with paper cup liners.
- Combine all the wet ingredients together- like Bananas, eggs, butter, vanilla and mix well either by electric mixer or by hand.
- Combine all the dry ingredients together and gently fold into the wet mixture.
- Place generous spoonfuls into the lined pan and sprinkle with almonds, bake for 15 minutes or till golden brown and well risen
- Serve with hot/cold coffee.Lovely with a scoop of Caramel crunch/vanilla Ice cream!