Healthy Lamb and Vegetable Biryani

Ingredients

8 oz or 250gm boneless lamb; well trimmed of all the fat, and cubed into 1.5 inch pieces
3 cloves garlic; crushed

2 inch piece of ginger; crushed

1 tablespoon yogurt

1/4 teaspoon saffron

1 tablespoon oil

whole garam masala comprising of: 

(1 teaspoon cumin seeds, 3 peppercorns, 3 cloves, 1 cinnamon, 2 whole cardamom) 

1 large onion; finely chopped

3 large tomatoes; peeled and crushed with
1-2 green chillies
1/2 teaspoon turmeric powders
1 1/2 teaspoon coriander and cumin powders
1/2 cup chopped methi / fenugreek leaves
3 cups mixed vegetables; cut into 2 inch chunks
(I used courgette, aubergine, potatoes and peas)
1/2 teaspoon garam masala powder
1 cup basmati rice; washed and soaked in some water
3 cups of water
1/4 teaspoon saffron; soaked in 1 tablespoon of warm water

Method

1. Marinate the meat in the yogurt, saffron, garlic and ginger pastes leave for at least 2 hours
2. Heat the oil in a large saucepan, add the whole garam masala, as soon as they start popping, add the onions and fry until brown.
3. Add the marinated lamb and stir until all the surfaces are sealed
4. Add the tomatoes and green chillies and bring to boil, simmer for 15 minutes
5. Add the turmeric, coriander and cumin powders, cook for a few minutes
6. Add all the vegetables and cook for a further 10 minutes.
7. Add the garam masala powder and mix well
8. In a separate saucepan, bring the rice to boil with 3 cups of water for 5 minutes.
9. Drain and place on top of the meat and vegetable mixture.
10. Sprinkle the saffron and water mixture
11. Place in the oven at 160 degrees centigrade for 40 minutes

serve with a tomato and cucumber salad
Serves 4

Badam Pak / Almond Fudge

Ingredients
1 lb butter
1 lb semolina
1 lb Almonds; roughly ground
2 tins condensed milk (405gm each) (I used carnation nestle)
8 oz whole milk powder
8 oz desiccated coconut
1 teaspoon roughly ground cardamom
1/4 teaspoon freshly grated nutmeg
1 big pinch saffron
handful of Sliced almonds and pistachios nuts for garnishing

1. Melt the butter in a large saucepan and add the semolina and cardamom, fry until golden brown. It should a yummy aroma.  Take it off the heat. (important else you will get burnt pak)
2. Add all almonds and condensed milk, saffron and nutmeg and mix well
3. Add the rest  of the ingredients and mix well.  It is quite hard to mix as there is a lot of it.
4 Put back on very low heat and keep stirring until everything gels together, about 8 minutes.
5. Place the mixture on a greased baking tray, flatten and smooth the surface.
6. Decorate with the sliced nuts.

7. Cut the pak into squares, and leave until completely cold, remove each piece gently. Place in an airtight container to store.

Crispy Bhajia - Maru Style

The secret of crispy bhajia is not adding any water.  That's right NO water.  The trick is to add salt to the sliced potatoes or any other vegetable, this releases the water from the potatoes.

Ingredients
1 large potato; sliced finely
1 aubergine; sliced finely
1 courgette; sliced finely
1 romano pepper; sliced finely
1 onion; sliced finely
3-4 mild green chillies; sliced length way
2 teaspoons garlic / ginger paste
1-2 green chillies; minced
salt to taste (I used 1 teaspoon)
2 tablespoons chopped coriander
1 tablespoon chopped methi leaves
1 cup chickpea flour
1/4 teaspoon ajwain
1/4 teaspoon sodium bicarbonate
Oil for deep frying

1. Mix all the sliced vegetables, with garlic, ginger, chillies, coriander and methi.
2. Add salt, mix and leave for 1/2 hour to release the water.
3. Add the flour and sodium bicarbonate and ajwain seeds, mix well.
4. Fry the flour coated vegetables in hot oil
I served with groundnut chutney

Makai Paka / Corn on the cob in Coconut Sauce

This is an East African dish.  Makai = corn.

Ingredients
3 sweet corn on the cob; cut into 4 pieces each
salt to taste
1 400ml tin of coconut milk
1/2 tablespoon ground peanuts or almonds
2 cloves garlic; crushed
1-2 green chillies; minced
1/4 teaspoon turmeric
a little water is neccessary
juice of half a lemon
3 sprigs coriander; chopped fine

Method
1. Boil the corn in a water and salt, drain and place in a saucepan.
2. Add coconut milk, ground nuts, garlic, chillies and turmeric.
3. Bring to boil for 20 minutes, add the lemon juice
4. Garnish with coriander leaves

Sufro for Chandraat - 2

Makai Paka

Date Halwa