via Instagram November 26, 2012 at 08:06PM
Monday, November 26, 2012
Saturday, November 24, 2012
Thursday, November 22, 2012
#imade #thanksgiving2012 #thanksgiving beef braciole with #stuffing
via Instagram November 22, 2012 at 10:39AM
Wednesday, November 21, 2012
prep 4 #thanksgiving2012 #thanksgiving coconut flavored green bean pesto #imade #instafood
via Instagram November 22, 2012 at 12:39AM
Tuesday, November 20, 2012
#imade #thanksgiving #thanksgiving2012 adapted menu #noturkey
via Instagram November 21, 2012 at 01:17AM
#imade chicken soup flavored with seeni sambol #male #srilanka
via Instagram November 20, 2012 at 09:26PM
Sunday, November 18, 2012
#imade charred pepper with mash potato and corn bread stuffing, in preparation for #thanksgiving
via Instagram November 18, 2012 at 08:30PM
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.
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.
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