Thursday, November 16, 2017

AUSH GOSHTI (Afghan Tomato Soup)


This delicious tangy tomato and meat stew is served as an appetizer. It is quite filling and one can have it as a light meal by itself as it has meat and fettuccini. I have added Tangier spice mix which makes it all the more flavourful. Traditionally it is made with minced beef but I used mutton mince.

Ingredients:
Mutton mince - 50 gms
Onion ............. 1/4 cup (finely minced)
Tomato juice ..... 2 cups
Coriander or parsley .. handful
Garlic cloves .......... 3 (minced or crushed)
Olive oil ............... 2 tbsps
Tangier spice mix .. 1 tbsp
Black pepper ....... 1/4 tsp (crushed)
Mustard powder ... 1 tsp
Red chilli paste .... 1 tsp
Salt ....................... to taste
Lemon juice ........ 2 tsps
Uncooked Fettuccini .. as needed (I used fresh home made fettuccini)
Chickpeas .............. handful (boiled with salt)
Maida .......... 1/2 cup (to make fettuccini)

Method:

Heat oil and saute the garlic.







Add the diced onion and stir fry until translucent.






Now tip in the minced meat and saute until the colour changes.





Add a little salt and the chilli paste and spice powders.







Now add the tomato juice and simmer.






Meanwhile knead the maida with a little salt and olive oil using water as needed. Roll it out and dust some flour on it.









Now roll it up like swiss roll.










Using a sharp knife cut out thin slices. Open up the strips and dust a little flour so that they don't stick.









Tip them into the soup pan and add one cup water. Add coriander leaves, lemon juice and simmer for 2 minutes.






The store bought fettuccini may take a little longer to cook as they are dry. So add water accordingly


Monday, November 13, 2017

POTATO PARCELS


Potato parcels are perfect to make for kids party. It is a simple snack made with bread slices, mint chutney, tomato ketchup and mashed potato for the outer covering. I am sure kids are going to love these cute parcels.

Ingredients:
Potatoes - 8
Bread slices .. as needed
Mint chutney
Tomato ketchup
Salt
Bread crumbs
Coriander leaves .. handful
Caraway seeds .... 1 tsp
Green chillies ... 1 tsp (crushed)
Spring roll wrapper strips for ribbons.


Method:

Boil the potatoes, peel and mash them.
Mix the bread crumbs, salt. caraway seeds and green chilli paste. Knead well until the texture is smooth. Set aside.






Cut the edges from the bread slices and cut each slice into four equal squares. Place a bread piece, spoon a little mint chutney on it.
Place another square and spoon a little ketchup and place one more bread over it.Repeat the same with the other bread slices.




Now With the help of bread crumbs roll a portion of the mashed potato.








Place one set of sandwich over the rolled out potato mixture.








Fold and cover it well. Pinch with the fingers to seal it. Make a neat parcel.









Roll the spring roll wrapper ribbons around the parcel.








Secure with a clove or stick them using maida paste.








Deep fry the parcels and serve hot.






You don't need any chutney or sauce to go with this snack as it is already there in the bread slices.

Tuesday, November 7, 2017

TANGIER KEEMA MACARONI MUFFINS


Here is a delicious snack made with keema and macaroni using the flavourful "Tangier Spice Mix" from "Sprig". It is quite filling and healthy as it is baked in a muffin tray. Make and enjoy the Tangier Keema Macaroni Muffins.

Ingredients:
Keema ... 250 gms
Eggs ...... 3
Macaroni .. 1/2 cup
Onion ....... 1
Green chillies ... 1
Ginger garlic paste .. 1 tbsp
Tangier spice mix ... 1 tbsp
Garam masala ....... 1 tsp
Cumin powder ..... 1/2 tsp
Coriander powder .. 1/2 tsp
Red chilli powder ... 1/2 tsp
Salt ......... to taste
Coriander leaves ... handful
Oil ................... 4 tbsps

For garnishing:
Hung curd ..... 6 tbsps
Garlic powder .. 1/4 tsp

Method:

1. Wash the keema well . Squeeze out the water and set aside.









2. In a pan heat oil and saute the onion until golden brown. Add ginger garlic paste and green chillies.









3. Now tip in the keema and stir fry for few minutes. Add salt and all the spice powders except the tangier spice mix as we will add it in the end before baking the muffins.







4. Saute well and add half cup water. Simmer until done. Add the coriander leaves and simmer for a while until it is completely dry.









5. Remove it in a bowl and set aside to cool.









6. Boil the macaroni with little salt and just enough water to cover it. Add a little oil. After one or two boils close the gas and cover the pan with a lid.








7. In few minutes the macaroni will be fluffy and done. Let it cool.










8. Beat the eggs with little salt.










9. In a large bowl take the keema, macaroni, coriander leaves and add the egg mixture.









 10. At this point add a tablespoon of Tangier spice mix. Stir well to mix.








11. Grease the muffin tray and spoon the keema mixture equally. Makes 4 muffins of large size.









12. Bake them in a pre-heated oven at 250 C for 30 minutes.










13. Remove the muffins from the mould.









14. Mix a little salt and garlic powder in hung curd. Pour it in a piping bag with a star nozzle and garnish the muffins before serving. Serve with onion kachumar.

Saturday, November 4, 2017

AURIA / POTATO CURRY ( Dogri / Kashmiri Style)


Auria is a Dogri style potato curry cooked in yogurt and mustard gravy with some spices for flavouring. The gravy is so delicious. It could be paired with any kind of roti or plain rice.


Ingredients:
Potatoes ... 2 large
Yogurt .... 1 cup
Red chilli powder .. 1 tsp
Turmeric powder ... 1/2 tsp
Mustard powder ...... 1 tbsp
Salt ...................... to taste
Fennel seeds ....... 1/2  tbsp
Mustard oil ........ 3-4 tbsps
Coriander leaves .... for garnishing.

Method:
Whisk together the yogurt and mustard powder. Set it aside for ten hours to ferment.
Boil the potatoes. Peel and cut them into cubes.
Add turmeric, red chilli powder and salt to the potatoes.
Heat oil in a pan and bring it to a smoking point. Allow it to cool a bit.
Add the fennel seeds and when they give out an aroma tip in the potato cubes.
Stir fry until they change the colour.
Remove the pan from fire and stir in the mustard and yogurt mix. Stir immediately to avoid curdling.
Bring the pan back on the fire and simmer on low flame for a couple of minutes.
Garnish with coriander leaves and serve.

Recipe Credits : Chef Ajay Chopra
Northern Flavors - Desi Tadka 

Monday, October 30, 2017

THENTHUK (Hand Pulled Noodle Soup)


This month our group,"Shhhhh Cooking Secretly" has chosen the Arunachal Pradesh Cuisine. I was given my two secret ingredients (Radish and Flour) by my partner Sujitha Ruban. She blogs at - " Sujitha Easy Cooking"  Do visit her blog for delicious recipes.
 I had recently seen the recipe of Thenthuk on Chef Ajay Chopra's show Northern Flavours on Food Food Channel. It was an interesting recipe made with hand pulled bits of noodles dropped into the stew made with some chicken and vegetables. I decided to go for it.
Thenthuk is originally a Tibetan noodle soup.  In Tibetan “then” means pull and “thuk” means noodles. Immigrants from Tibet carried their cuisine along and popularised it in the other regions. So, wherever the Tibetans went thenthuk, thukpa and momos followed. In the Northeast, particularly in Sikkim and Arunachal Pradesh, and Darjeeling in West Bengal, they are hugely popular. Of course, the preparation differs slightly from one another. Generally speaking, noodle soups of all kinds are known as “thukpa,” so this recipe is a kind of thukpa. The only difference between the two soups is the shape of the noodles.
A healthy. hearty and filling bowl of hot soup keeps the people warm in the icy chilled weather conditions in the Himalayan region. It is said that a pot of soup is always ready and is offered to anyone visiting them.

Here goes the recipe:


Ingredients:
 Onion ...... 1
Ginger ....... 1/2 inch piece
Garlic ......... 3-4 cloves
Chicken Breast ..... 1/2 cup shredded
 Radish ..........  1/2  (about 12 thin slices)
Spring Onions .....  1/4 cup
Oil .......... 2 tbsps
 Water .......  2-3 cups
Soya Sauce  .......1 tsp
 Amaranth leaves ...... 1/2 cup (you can use any greens)

For noodles:
Flour  ...... 1 cup
Water  ....as needed
Salt ....a pinch

 Method: 

In a deep pot warm 2 tbsp oil, add finely chopped 3-4 garlic cloves, ½ inch ginger.








Tip in the chopped onion. Saute till translucent.









Add the diced chicken breast and saute until the chicken changes the colour.








Now add  thinly sliced radish, Amaranth and sliced spring onions.









Add 2-3 cups of water, 1 tsp of soya sauce, ½ cup shredded spinach and stir.







For pulled noodles make soft dough of 1 cup refined flour, pinch of salt and water as needed.Roll the dough into ½ inch diameter cylinder.









 Pull the dough between thumb and index finger into small flat sheet and drop into the soup or flatten them with the knife and add to soup.






Add water if required. Cook the soup till noodles are done.









Note: I have used only radish along with the greens in this recipe. You may use any vegetable of your choice.

Information - Google.
Linking to:
Shhhhhh Cooking Secretly


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