Monday, November 26, 2012

#imade #meatless #monday #veggie pie. #instafood



via Instagram November 26, 2012 at 08:06PM

Saturday, November 24, 2012

#imade #fritata #meatpie



via Instagram November 24, 2012 at 11:34AM

Thursday, November 22, 2012

Wednesday, November 21, 2012

Tuesday, November 20, 2012

Thursday, November 1, 2012

Safed haleem & khichdi

For a dish that's best enjoyed in winter, its best accompanied with comforting soft khichdi and good company.
This is an adaptation of my previous post on lamb stew.
The haleem is usually made from the entire goat head or feet (paya) . I have used lamb chops but feel free to use your fave cut of meat. Its best also to throw in some marrow  bones as that adds intense flavor.

Haleem:
1.5 lb meat of choice + bones
1 med onion pureed
2 tblspn ginger & garlic
4 cloves
4 bay leaves
4 green chilies 1/2 head of cauliflower - broken into florets
8-10 baby carrots
8-10 pearl onions (remove skin)
1/2 cup green peas
8-10 baby potatoes (wash, don't remove skin)
1.5 L water Salt to taste
1 tblspn pepper corns

 Roux:
3 tblpns all purpose flour
3 tblspns oil
1.5 tsp jeera (cumin)
1.5 cups warm milk
Handful mint leaves

Use a big cooker, > 5L. dry roast the pureed onion for a couple mins with the ginger garlic paste. Add the rest of the Haleem ingredients and pressure cook until meat is done.

In a large stock pot, heat the oil and fry the cumin seeds. Add flour and roast until light brown. Add a couple ladles of pressure cooked stock to form a gravy while making sure no lumps form. Add the rest of the meat and stock to the roux and reduce the heat to a simmer. Add the mint and milk, simmer for 10 - 15 minutes. 

Khichdi:
3/4 cup toor dal (soaked)
2.5 cups cooked rice
1L water
Salt to taste
1 tblspn fried onion
1 tsp red chilly
1 tblspn ghee
1 tsp cumin

Boil water, add salt and daal. Allow to cook for ~15 minutes until daal is al-dente. Add this point a third of the water should still remain (add more if needed). Add the cooked rice, onion, red chilly & salt and stir constantly for about 3-4 minutes. Then turn the heat to low. In a separate saucier heat the ghee and fry the cumin. Once done add to the khichdi and give it a quick stir. At this point it should have the consistency as shown below.

 To serve , place khichdi in the center of the plate , then form a well. Ladle the haleem in the center and garnish with julienned mint.