Yesterday's BBQ

Clockwise from top: Seekh Kebab, Mishkaki, Piripiri Chicken, Shish Kebab, Tabouleh, Roast Vegetables, Coriander Potato Salad, Shish Kebab, Raita, Green Salad.

Royal Wedding Lunch

Everyone is coming round to celebrate.  We are going to watch TV together and then we are having a barbecue what ever the weather! .
Menu
Mishkaki (beef)
Seekh Kebab (beef)
Shish Kebab (Lamb)
Piri Piri Chicken (Salima)
Nan Bread
Green Salad (Salima)
Tabbouleh
Coriander Potato Salad
Fruit Crumble (Muni)

Recipes and photos to follow.

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

Ingredients

1 cup sprouted urad beans

1 teaspoon whole cumin

1 teaspoon mustard seeds

3-4 curry leaves (limdo pan)

2-3 green chillies; split lengthwise into two

2-3 cloves garlic; minced

1 inch ginger; grated

2 tomatoes; blanched, peeled and liquidized

1/2 teaspoon turmeric powder

2 teaspoons coriander and cumin powders

1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
5. Serve garnished with coriander.

Veal and Sweet Potato Tagine

I have adapted this recipe from the BBC Food website.  It was sooooo good, that I had to share it.  It smelt like ghosh jo shaak.

Ingredients

1 tbsp. olive oil

1 onions , thinly sliced

2 teaspoons  finely chopped fresh root ginger

1 lb. veal

1tsp ground cumin

½  tsp. each paprika, red chilli powder and ground coriander

1 cinnamon stick

1 400gm can plum tomatoes; liquidized

1 large sweet potato (8oz / 200gm , cut into chunks

salt to taste

3 medjool dates

2 dried apricots

1-teaspoon raisins

1 oz. toasted blanched almonds

1 tablespoon chopped coriander

Method

Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.

Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.

Garnish with the almonds and coriander.

Serve with couscous or rice.

Sprouted Methi / Fenugreek Pickle

I just made an amazing pickle, it is so delicious and totally new to me; sprouted fenugreek (methi) pickle.  I found the recipe in an article by Usha Prabhakaran.

The original recipe contains tamarind and jaggery (gur), but I had neither at hand, so I used pomegranate syrup as a substitute.  This is tart and sweet so would be a good substitute for tamarind and jaggery.  Pomegranate syrup is a made from pomegranate juice, lemon juice and sugar reduced to form a thick molasses.

I also referred to Priiya’s Blog,  Indira’s Blog and  Paajaka’s Recipes.  Do have a look at these blogs, they are amazing.

Ingredients

1 cup sprouted methi

½ cup (125 mls) sesame oil

1 teasoppn mustard seeds

4-5 curry leaves (limra leaves)

3 tablespoons pomegranate syrup

2 teaspoons salt

2 teaspoons red chilli powder

½ teaspoon turmeric powder

¼ teaspoon asafoetida

Method

1. Heat the 1 tablespoon of the oil in a pan,  add the sprouted methi and stir-fry for 2 minutes.  Remove and set aside.
2. Pour the rest of the oil into the pan, add the add the mustard seeds and the curry leaves, as soon as the seeds pop, add the pomegranate syrup, red chilli powder and turmeric.  Stir fry for about 30 seconds as the pomegranate syrup is already reduced, and add the sprouted methi.  Cook for about 20 minutes or until all the water has evaporated.
3. Place in a clean jar, and store in fridge when cool.
4. According to Usha, this pickle should last upto 6 months.  Mine has almost finished!  It is so yummy, I even add it to salads.