Azeema's handmade jewelry


Tuesday, November 24, 2015

Punjabi Lamb Curry

 This curry turned out to be so super delicious. When I had one bite of the roomali roti with this curry it transported me to the Tandoori restaurant we used to go by the side of  Upper Moosi river bridge in Hyderabad.

Punjabi lamb curry (Spicy Lamb Curry)

For Marinade:

  1. 1 lb lamb
  2. 1/2 cup plain yogurt
  3. 1/2 teaspoon each of salt, chilli powder, cumin powder, coriander powder
For Curry:
  1. 1 medium large onion sliced 
  2. 1 large tomato chopped fine
  3. 2-3 green chillies slit
  4. 2 bay leaves
  5. 1/2 teaspoon each of methi, saunf
  6. 1 teaspoon each of ginger-garlic paste, crush dried kasoori methi, garam masala
  7. 1 tablespoon oil
Marinate the lamb with the ingredients in marinade for atleast 1 hr. Heat the oil in a pressure cooker, add methi and saunf and fry for a minute (The original recipe calls for grinding them into paste...but I got lazy). Add onions and fry till they start becoming dark brown. Add bay leaf and slit green chillies and fry for 30 seconds. Add ginger-garlic paste and fry for 2-3 minutes. Add tomatoes and fry for 5 minutes. Add the marinated lamb and mix well. Add a tablespoon of water. Close the cooker and cook for 3-5 whistles. Let the steam escape. Open the cooker and add kasoori methi and simmer till the gravy thickens to your liking. Serve with Roomali roti.

Saturday, November 21, 2015

Roomali Roti aur Punjabi lamb curry

Mmmm mmmm mmmm. The recipe was super delicious recipes for roomali roti and Punaji mutton curry

In all these years I never tried making roomali roti because I thought it was complicated but it was simple only thing is you have to roll it into the thinnest roti you could make

Roomali roti ( super thing indian wheat bread)

  1. Whole wheat flour (atta) 2 cups

  2. Refined flour (maida) 1/2 cup

  3. Salt to taste

  4. Cold water  as required

  5. Wheat flour  for dusting

  • Sieve the whole wheat flour and refined flour with salt. Mix it. Slowly add cold water and make a soft dough. Keep it covered with a damp cloth for thirty minutes. The dough should be very elastic. Knead well again. 

    Divide the dough into 6 equal portions. Shape them into round balls. Roll out each ball into small rounds on a floured surface as thin as you could roll (dust the surface as needed else the roti will stick to the surface)

    serve immediately with Punjabi lamb curry and onions.

  • Sunday, November 15, 2015

    Apple coffee cake

    The other day when I went to "Sprouts" super market they had the tiny apples...perfect for lunch boxes in a bag. They look good and yummy and I got a bag. Ofcourse as it always happens when you have too much of something at home no one touches it. So I have this bag of apples sitting on my counter for about 2 weeks now and today I made this yummy apple coffee cake to use up some apples.

         I couldn't use up as many apples as I would have liked but the cake turned out super delicious and my little Sou chef was helped me quite a bit.
     The recipe I followed is by Emeril Lagasse

    The recipe seems to have a lot of super in it but it wasn't sweet at all. I skipped the glaze part. But after eating a couple of pieces I think I will add the glaze.

    Apple Coffee Cake
    Apple coffee crumb cake

    1. 1 stick plus 2 teaspoons unsalted butter
    2. 1 1/2 cups packed light brown sugar
    3. 2 large eggs
    4. 2 cups all purpose flour
    5. 1 teaspoon baking soda
    6. 1 teaspoon ground cinnamon
    7. 1/2 teaspoon salt
    8. 1 cup sour cream
    9. 1 teaspoon pure vanilla extract
    10. 2 cups peeled, cored and chopped apples
    Crumble Topping:
    1. 1/2 cup packed light brown sugar
    2. 1/2 cup all purpose flour
    3. 1/2 teaspoon ground cinnamon
    4. 4 tablespoons unsalted butter, softened
    Brown Sugar Glaze:
    1. 1/2 cup packed light brown sugar
    2. 1/2 teaspoon vanilla extract
    3. 2 tablespoons water
    Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

    In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

    To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

    To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

    Tuesday, October 20, 2015

    Bengali lamb curry

    So... There has been a new addition to my extended family from west Bengal-one of the north eastern states of India with a very distinct cuisine. 
          So, it was the inspiration for me to search for a Bengali lamb curry and bioy oh boy , it turned out super yummy. I will be making it more often 

    Bengali lamb curry ( lamb in sweet and spicy gravy)

    1 lb lamb cut into 1 in cubes
    1 tablespoon oil 
    1 medium large onion chopped
    2 green chillies
    1 heaped teaspoon ginger garlic paste

    Ingredients for marinade
    1/2 cup plain yogurt
    1 teaspoon each of brown sugar, ground mustard, oil (preferably mustard oil) ( I used canola)
    1/2 teaspoon each of salt, chilli powder, turmeric

    Marinade the lamb pieces in the marinade for minimum 30 minutes .
    In a pressure cooker heat the oil ( the original recipe called for mustard oil, but I did not have any. So I used canola and fried 1/2 teaspoon mustard seeds till they started to splutter) and add onions. fry the onions till they start turning brown. Add ginger garlic paste and fry for 1-1.5 minutes. Add slit green chillies and fry for 30 seconds. Add marinated lamb and fry for 5-7 minutes. Stir to combine, add 1/4 cup water and cook for 3-5 whistles. 
    Let the steam escape, open the cooker and simmer till the gravy reaches your desired consistency.
    The original recipe calls for garnishing with toasted almond slices but I skipped it.

    Serve with vegetable fried rice or plain white rice and enjoy 

    Saturday, October 3, 2015

    Persian lentil curry

    Little Mr. Junior who used to just loooooovvvveeee the indian dal or sambar recently had a change in his tastes and doesn't want to eat rice with dal anymore. But that being a staple food in a house, I am seriously stuck. SO am searching for new ways to make lentils and today is the persian way of making red lentils or masoor dal

    Persian Lentil soup (Tangy Red lentils made with vegetables)


    1. 1/2 cup each of red lentils or masoor dal, grated carrots, thinly sliced onions
    2. 1 cup finely chopped tomatoes
    3. 1 tablespoon oil
    4. 1/2 teaspoon each of cumin powder, coriander powder, turmeric, chilli powder, salt, finely chopped garlic
    5. 2 tablespoons lemon juice

    In a pan heat the oil and fry the onions till golden brown, take a tablespoon out and set it aside. Add the carrots and garlic and fry for a few minutes. Add tomatoes and all the spices but hold the salt and fry for 5 minutes. Add 3 cups water and the lentils and bring to a boil and simmer for 20-25 minutes until the lentils are soft. Add the lemon juice and salt ans garnish with the fried onions set aside and cilantro and serve.


    Egg biryani

    Its been such a gloomy weather lately, winter just landed with a thud. We haven't seen the sun in 10 days. Its been raining non it feels more awful as I right it LOL

    So...I was craving something hot and spicy and for some reason I wanted Egg top it of, I never had egg biryani in my life. But the recipe I followed helped me make the most delicious rice dish I ever tasted. It will be a regular in my house for sure.

    Oh...and the pink spots on the eggs in my dish is because the previous day I used my cutting board to cut beetroot and even though I washed it, the color was still there and it colored my eggs when I peeled and put them on the cutting board

    Egg Biryani (Spicy rice with boiled eggs)
    Egg Biryani

    1. 2 cup of  basmati rice
    2. 2 tbsp oil
    3. A small bunch of  coriander leaves (cilantro)
    4. A small bunch of  mint leaves
    5. 2 green chillies
    6. 2-3 cloves of  garlic
    7. 2" piece of  ginger
    8. 1.5 cups of  large onions, sliced thin
    9. 1 cup  tomato finely chopped
    10. 1/2 tsp of  red chilli powder (adjust to taste), cumin powder, coriander powder and turmeric powder
    11. 1 cups of  thick coconut milk (optional)
    12. 1 teaspoon  biryani masala or Hyderabadi Hara masala 
    13. 1 tsp of  ginger garlic paste (freshly made is best)
    14. eggs hard boiled
    15. 1/4 cup of  cashew nuts and more coriander leaves and mint leaves, for garnish

    Hard boil the eggs and keep aside.
    In a pan and heat 2 tablespoon oil. Add the cashew nuts and fry until golden. Drain and set aside.

     To the same pan, add half of the sliced onions. Fry until golden, drain and set aside. Add the rice and fry for 2-3 minutes. Add it to a rice cooker and cook it.

     Grind together - coriander leaves, mint leaves, green chillies, ginger, garlic with salt.

    Heat 1 tablespoon oil and fry the rest of the onions until brown. Add the ground paste and fry for another 30 seconds or so. Or add 1 teaspoon ginger-garlic paste and the Hyderabadi hara masala and fry for a minute. Add the tomatoes and cook for 10 minutes. A
    dd the spices and powders - coriander, turmeric, fennel seeds, cumin seeds, chilli powder. Add the coconut milk and 1/2 cup water and cook for 10 more minutes on low flame. Mix the masala well. Add the rice and mix well and reduce the heat to medium low. Cover and cook for 5-7 minutes. Keep stirring occasionally. Garnish with the fried onions, cashew and cilantro and the boiled eggs. Enjoy steaming hot

    Wednesday, September 30, 2015

    Rava idli

    Ravva idli with beet root
    YSo, there are other kinds of idlis than just the regular one which needs planning ahead by 2 days....but when you are short of time and you want to eat an idli right now, then this is the idli . Super fast and delicious.

    Ravva idli( streamed sampling dumplings )

    1 cup upma ravva or samolina
    1 tablespoons+ extra oil for basting the idli moulds
    1/2 teaspoon each of cumin, mustard seeds, salt and baking soda
    1 teaspoon Chana dal soaked in water for 10 minutes
    1/2 cup plain yogurt
    1 teaspoon lemon juice (optional)
    1 tablespoon each of finely chopped ginger, green chillies and cilantro, cashew
    2 tablespoons finely chopped onions
    1 tablespoon each of grated carrot, beetroot, cabbage

    In a pan heat the oil and fry the cumin, mustard seeds, few curry and fry for a minute. Asd cashew and fry for a minute. Add Chana DaL and all the veggies and fry for 5 more minutes. Add soooo and fry/roast for 5-7 minutes.

    In a bowl mix the yogurt with lemon juice , salt, baking soda and 1 cup water. Let the soooo cool a bit and add this to the yogurt. Add more water to get the consistency of a thick pan cake batter.

    Prepare the idli pans by applying oil with a finger. Add a tablespoon of batter. Stream in a cooler for 15 minutes. Enjoy with your favorite chutney