Sarsoo Fish

Ingredients:(Sarsoo Fish)

1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala

Directions:(Sarsoo Fish)

Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.

Haleem

Ingredients:(Haleem)

1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in Water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
[For Seasoning Garnish]
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped – to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Butter and onion and 2 sabut mirch for baghar

Directions:(Haleem)

Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

Peruvian Onion Salsa

Ingredients: (Peruvian Onion Salsa)

1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper

Instructions: (Peruvian Onion Salsa)

Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.

Anda Kaleji

Ingredients:(Anda Kaleji)

500 ml oil
1 Tbsp ginger paste
One and a half tbsp garlic paste
3 onions, chopped
1/2 kg tomatoes, chopped
1 Tbsp ginger, chopped
2 cloves garlic
1 Tbsp red chilli powder
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin seeds
1/2  Tbsp garam masala
1 Tbsp chilli, crushed
1 tbsp black pepper
Salt to taste
1 Tbsp green chilli, chopped
1 kg kaleji
6 eggs
Few sprigs coriander leaves (for garnish)

Directions:(Anda Kaleji)

Take a big degchi. Put oil and let it heat. Add ginger paste and garlic paste. Add onion, tomatoes, ginger, garlic, spices and green chillies. Cook together. Then add kaleji and cook for 25 minutes. Add raw egg to the cooked kaleji and mix till done. Garnish with coriander leaves. Suggestion: Serve with sulemani parantha or khameeri naan.

Mutton Taka Tak Lahori Style

Ingredients: (Mutton Taka Tak Lahori Style)

 

250 gm mutton mince (keema)

6 mutton kidneys (gurda)

4 mutton sweet breads (kapoora)

2 mutton brains

1 Tbsp ginger, chopped

1 Tbsp garlic, chopped

2 Tbsp red chilli, crushed

1 Tbsp turmeric powder

Salt to taste

1 Tbsp coriander seeds

1 Tbsp cumin seeds

500 gm onion, chopped

800 gm tomato, chopped

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp carom seeds

1 Tbsp garam masala powder

For Garnish:

1 Tbsp ginger, julienned

1 Tbsp green coriander, chopped

2-3 green chillies

For Mint Chutney:

1 bunch mint

1 cup yogurt

2-3 green chillies, chopped

Salt

Instructions: (Mutton Taka Tak Lahori Style)

 

 

For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

Bheja Masala With Roomali Roti

Ingredients: (Bheja Masala With Roomali Roti)

 

500 gm lamb brain

3 Tbsp ginger garlic paste

3/4 cup ghee

2 tsp cumin seeds

2-3 green chillies, chopped

4 Tbsp ginger, chopped

4 Tbsp garlic, chopped

150 gm onion, chopped

2 Tbsp deggi mirch

3 tsp turmeric powder

1 1/2 Tbsp cumin powder

1 1/2 Tbsp coriander powder

3 tsp black pepper powder

1 1/2 Tbsp garam masala powder

3 tsp chaat masala

Salt to taste

100 gm tomato, chopped

4 packets bhunna masala

1 ginger, julienne

80 gm green coriander

For roomali roti:

1 1/2 cup refined flour (maida) (300g)

1 1/2 cup wheat flour (atta)

1/4 cup refined oil

1 egg

Instructions:

Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.

Heat ghee, add cumin seeds and let them crackle.

Add chopped green chilli, ginger, garlic and onions and saute well.

Add powdered spices and cook till ghee separates from masala.

Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.

Then add the blanched brain and mix well.

Prepare the dough with whole wheat flour, refined flour, oil and egg. Make rumali roti on tawa and serve with bheja masala.

Moroccan Lamb


Ingredients: (Moroccan Lamb)

 

1 whole leg of lamb

3 Tbsp oil

4 diced onions

350 ml brown stock

1 tsp ginger powder

1 tsp coriander powder

1 tsp cinnamon powder

2 tsp dried mint

1 1/2 tsp salt

1/2 tsp crushed black peppercorns

1/4 tsp roasted saffron strands

100 gm stoned apricots

2 tbsp raisins

1 Tbsp honey

Juice of 1 orange

Vinegar, a dash

Instructions: (Moroccan Lamb)

 

 

Trim meat. Heat oil and seal meat over a fast flame.

Remove from fire. Lower heat.

Saute onions until brown.

Add stock, spices, mint and seasoning.

Bring to a boil.

Crush saffron and add to pan. Cover tightly and cook for about 1 hour.

Add dried fruit. Simmer for a further 15 minutes.

Stir in honey. Add orange juice and vinegar.

Serve with rice.

Badaam Pasanda

Ingredients:(Badaam Pasanda)

1/2 kg thin lamb thigh meat
1/2 cup clarified butter
1/2 cup yogurt
3 Tbsp red chilli powder
Salt to taste
1 Tbsp garam masala
1 Tbsp black pepper
1 Tbsp cumin seeds
7 pieces of cardamoms
4 Tbsp garlic paste
4 Tbsp powder of sauteed onions
7-8 boiled and peeled almonds

Directions:(Badaam Pasanda)

 

Make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan.
Mix it well.
Cover the pan and cook for half an hour.
Badam pasandais ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.

SMOKED HADDOCK PILAFF

Ingredients:(SMOKED HADDOCK PILAFF)

 

500 g haddock fillets
600 ml water
1 lemon, juice only
6 black peppercorns
2 bay leaves
225 g basmati rice
1 tbsp olive oil
1 onion, finely chopped
1-2 tsp ground cumin
1 cinnamon stick
50 g sultanas
50 g toasted cashew nuts
3 tbsp chopped parsley
2 hard-boiled eggs, peeled and quartered

Directions:(SMOKED HADDOCK PILAFF)

 

 

Place the haddock fillets in a large wide pan with the water, lemon juice, peppercorns and bay leaves. Bring to the boil, then reduce the heat and gently simmer for 10 minutes, or until the fish is cooked.
Remove the fish from the pan and remove the skin. Flake the flesh into a bowl, taking care to remove any bones.
Strain the fish cooking liquid into a large saucepan, discarding the solids, then place back over a low heat.
Place the rice into a sieve and rinse well under running water.
Heat the oil in a large pan and gently fry the onion for 10 minutes, or until softened but not coloured. Add the drained rice, cumin and cinnamon stick and lightly fry for 2-3 minutes. Pour over the strained fish cooking liquid and stir well.
Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15 minutes, or until all of the liquid has been absorbed and the rice is tender. Remove the cinnamon
stick and stir in the sultanas and cashew nuts. Season to taste with salt and freshly ground black pepper and stir in the chopped parsley.
Carefully fold in the flaked fish and heat gently for a few minutes on the stove, stirring occasionally.
Spoon the pilaff into bowls and garnish with the quartered hard-boiled eggs.