Category Archives: Entrees

Idd-ul-Fitr

Entrees

 

Idd ul Fitr marks the end of Ramdhan, the holy month of fasting  Idd is an Arabic word meaning “festivity and Fitr means “breaking the fast”  This is a day where Muslims around the world try to show a common goal of unity.

The common  Arabic greeting on Idd is Idd Mubarak(blessed Idd).  In addition many countries have their own greetings in local language. Muslims are also encouraged on this day to forgive and forget any differences with others or animosities that may have occurred during the year.

As an obligatory act of charity, money is paid to the poor and the needy   No person should go hungry 

The Idd prayer is performed in congregation . After the prayers, Muslims visit their relatives, friends and acquaintances or hold large communal celebrations in homes, community centers or rented halls.

.Idd gifts, known as Iddi, are given on  Idd to children and immediate relatives.

Fasting

Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast  begins at dawn and ends at sunset.  The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul by freeing it from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

As a child I remember my mother and grandmother making (Mithias (sweet meats), chevro and ganthis in the last week of ramadan.  All the relatives and friends got a plate of mithia.  We also got new clothes to wear on Idd.

On the day, after namaz we visited our elders where gift of money was given  to every person who walked through the door. Gifts of clothes and jewellery were given to close family members.  Sherbat (sweet milk with almonds and takmaria (basil seeds) was offered  as you entered the house.  We had a family lunch and the children either went shopping with the money they had collected or went to the movies and the elders would stay at home and socialize.  

This year the Idd falls on Sunday Aug. 19.  We will have Idd Namaz in all Jamat Khanas and lunch will be served in Khana.

I have made Badam (almond) Pak, Coconut Barfi and  Kajoo (cashew) Barfi

Aug 19 009

I  will celebrate Idd with my Family and we will have a BBQ.
My menu is:
Vegetable platter,  Hummus, Baba Ganoush and Pita Bread, 
Curry Phyllo Pastry

  • Aug 19 014
 
 

 

                                       

 
  • Chicken Tikka
  • Curried Corn
  • Spicy potatoes
  • Mango and Papaya  Salad
  • Tamarind Chutney and Riata 

Chicken Tika BBQ 2  Curried Corn

Mango & Papaya salad

  • Muskaki (Beef cubes marinated and BBQ
  • Curried Corn
  • Spicy potatoes
  • Mango and Papaya  Salad
  • Tamarind Chutney and Riata
  • Fruit Salad
  • Mocha Ice Cream Brownie Bombe
  • Watermelon Cocktail

Aug 19 016Fruit Salad

Water Melon Cocktail 1

 

 

Batata Nu Sak

Entrees, vegetarian

 Ingredients

  • 4               med potatoes
  • 4               tbsp vegetable oil
  • 1/4            tsp mustard seeds
  • 1/4            tsp fenugreek seeds
  • 1/4            tsp cumin seeds
  • 5               curry leaves
  • 1               tsp dhana jeera
  • 1/4            tsp turmeric powder
  • 1               tsp salt
  • 1               tsp green masala
  • 1               tbsp tomato paste
  • 1               tbsp lemon juice or
  • 1/4            tsp citric acid
  • 1               tbsp chopped cilantro

Instructions

  1. Peel and cube the potatoes to 1/2 inch cube.
  2. In a medium saucepan heat the oil, add curry leaves, mustard seeds, fenugreek seeds and  cumin seeds.  When the seeds start to pop add the potatoes,  rest of the spices and tomato paste.  Mix well.
  3. Turn the heat to medium, cover the saucepan and let the potatoes cook for about 15 minutes or till the potatoes are soft.
  4. Decorate  with chopped cilantro before serving.
  5. Serve with chapatti.

Methi Chicken

Entrees, Poultry

 Methi Chicken 1

Serves 2

Ingredients

  • 1                bunch fresh methi(Fenugreek leaves)
  • 1                medium onion
  • 1                medium tomato
  • 4                tbsp oil
  • 1/4             tsp cumin seeds
  • 1                level tsp dhana jeera
  • 1/4             tsp haldi
  • 1                tsp green masala
  • 1                tsp salt
  • 1                chicken breast skinned and deboned
  • 1/4             tsp garam masala
  • 1                tbsp chopped cilantro

Instructions

  1. Remove all the leaves from the methi, rinse it in cold water and drain.
  2. Peel and dice the onions and tomatoes to 1/4”.
  3. Heat the oil in a saucepan, add cumin seeds and onions and fry the onions till they are light brown.
  4. Add the tomatoes, dhanajeera, haldi, green masala and salt, mix and cook for 2 min. 
  5. Add the methi and cook on low heat for about 5 min. stirring a couple of times.
  6. Remove the fat from the chicken and cube it to an inch, rinse it in cold water and add this to the sauce.  Cook for another 5 min. till the chicken is done.  (the chicken will change color and become firm to the touch).
  7. Sprinkle it with garam masala and cilantro before serving.
  8. Serve with Naan or chapati.

Prawn Masala

Entrees, Seafoods

 Serves 4

Prawn Masala

 

Ingredients

  • 1                lb prawns tails
  • 1/4             cup oil
  • 1/2             tsp cumin seeds
  • 1                medium onion diced 1/4”
  • 2                tomatoes diced to 1/4”
  • tsp             green masala
  • 1                tsp dhana Jeera
  • 1/4             tsp haldi(turmeric powder)
  • 1                tsp tomato paste
  • 11/2           tsp salt
  • 2                lemon
  • 1                tbsp chopped cilantro

Instructions

  1. Skin and devein the prawns (make a slit in the middle and remove the black vein).  Add 1/2 tsp salt and juice of 1 lemon and let it sit for about 15 minutes.
  2. In a wok or a medium saucepan heat the oil, add the cumin seeds and onions and fry the onions till they are transparent.   Add the tomatoes, green masala, dhana jeera, heldi, salt and tomato paste.
  3. Let it cook on low heat, covered, stirring a couple of times  for about 10 minutes.
  4. Rinse prawns in cold water and dry it on a kitchen  towel,  add this to the sauce and cook for about 5 min.  The prawns will change color to pink and it will curl up.
  5. Add lemon juice and mix.
  6. Serve in a shallow dish sprinkled with cilantro.

Serve with chapatti or paratha.

Kari nu Shak(Mango Curry)

Entrees, vegetarian

 

Ingredients
  • 2                 ripe mangoes
  • 2                 tbsp vegetable oil
  • 5                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1                 tbsp green masala
  • 1                 tsp dhana jeera (coriander & cumin) powder
  • 1                 tsp salt
  • 1/2              tsp red chili

Instruction

  1. Rinse and cut the mangoes into about 1-1/4 inch cubes.
  2. Heat the oil in a medium saucepan on medium heat. 
  3. Add the curry leaves, mustard seeds, and fenugreek seeds.
  4. Add the cubed mango with the pips, add the rest of the ingredients and mix well. 
  5. Cover and cook on medium heat for about 10 min.
  6. Serve with Chapatti.

Bharazi(Pigeon peas Curry) nu Shak

vegetarian

You can either use dried bharazi that you soak in water for 5 hours or overnight and boil it, or you can use frozen bharazi or canned bharazi.  You can buy the bharazi at an Indian grocery store or Iranian grocery store.

Ingredients

  • 2             medium onion
  • 1             medium tomato
  • 1/4          cup vegetable oil
  • 1             tsp dhana jeera(coriander & cumin powder)
  • 1/4          tsp haldi(turmeric powder)
  • 2             tsp green masala
  • 1             tsp tomato paste
  • 2             cups boiled bharazi(pigeon peas)
  • 2             cups water
  • 1             tsp salt
  • 1             tbsp chopped cilantro

Instructions

  1. Peel and slice the onions and chop the tomatoes.
  2. Heat the oil, add cumin and the onions and fry till the onions are golden brown.
  3. Add the tomatoes, dhana jeera, haldi, green masala and tomato paste, stir and cook for 5 minutes.  Add the water, salt and the bharazi and cook on medium heat for 15 minutes.
  4. Sprinkle chopped cilantro before serving.

Serve it with rice or chapatti.

Kuku Paka

Entrees, Poultry

Kuku Paka is a simple chicken dish, cooked with coconut milk, from the coast of East. Africa. It is sometimes called Kuku na nazi.  Kuku means chicken and nazi is coconut in swahalli.  For authentic flavor, grill or BBQ the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.

Serves 4 – 6

Ingredients

  • 1                chicken skinned and cut into 10 pieces
  • 1                small onion
  • 2                tbsp vegetable oil
  • 1/4             tsp cumin seeds
  • 5                cardamom pods
  • 1                jalapeño
  • 1                medium tomato
  • 1                tbsp green masala
  • 1/4             tsp haldi(turmeric powder)
  • 2                cans(400 ml)  coconut milk
  • 1                tsp salt
  • 1                lemon
  • 4                boiled eggs
  • 2                tbsp chopped cilantro

Instruction

  1. Remove all the fat from the chicken and rinse it in cold water.
  2. Peel the onions and dice it to a 1/4 inch.
  3. Heat the oil in a large saucepan, add cumin seeds, cardamom, ,jalapeño and onions.  Fry the onions till they are soft and transparent.
  4. Finely chop the tomato and add this to the onion mix.  Add the green masala, haldi, salt and  mix.  Cook for a min.
  5. Add the coconut milk, one cup water and cook till the mixture starts to boil.
  6. Add the chicken and cook  covered on medium heat for 15 min till the chicken is cooked.
  7. Add the lemon juice and boiled eggs.
  8. Serve sprinkled with cilantro.

Serve with Fresh bread, Makati and/or rice.

You can substitute potatoes for eggs.

BEEF ROLLS

Entrees, Meat

Serves 8

Ingredients

  • 2            lbs sirloin steak
  • ½           teaspoon salt
  • ½           teaspoon black pepper
  • ¼           cup vinegar

Filling

  • ½           cup raw peanuts
  • 2            jalapeño  
  • 1            bunch coriander leaves
  • 1            lemon
  • ½           tsp salt
  • 1            tsp  sugar
  • ½           tsp each ginger and Garlic
  • ½           cup yoghourt
  • 4            tbsp vegetable oil

Instructions

  1. Beat the steaks between 2 pieces of plastic and marinate  in vinegar, salt and sugar for a couple of hours.
  2. Place all the ingredients for the filling in a blender and make a paste.
  3. Spread this paste on the steak and roll it up. Hold the roll with a tooth pick.
  4. Heat oil and brown each roll on all sides.
  5. Transfer it in an ovenproof dish.
  6. Bake in a preheated oven 350 degrees.
  7. Sprinkle with chopped parsley before serving.

Serve with fried rice or oven fried chips and a vegetable.

Mayai Mani

Entrees, Meat

Mayai Mani is a rich , dry kheema curry with eggs on it.  You break the eggs on curry  and broil it.  When my kids were young they called this eggsagna. because it looks like lasagna with eggs on it.  It is served with bread, naan or chapatti.

Mayai Mani

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Ingredients

  • 1/4             cup  vegetable oil
  • 1/4             tsp cumin seeds
  • 1/4             tsp black pepper
  • 1                inch stick cinnamon
  • 5                cloves
  • 5                cardamom pods
  • 2                medium onions thinly sliced
  • 2                medium tomatoes chopped
  • 2                level tsp dhana jeera
  • 1/4             tsp turmeric powder
  • 1                tsp salt 
  • 2                tsp green masala
  • 2                lbs lean ground beef
  • 1/2             cup water
  • 1                tbsp chopped cilantro
  • 1/2             tsp garam masala
  • 2                tsp tomato paste
  • 6                eggs

Instructions

  1. In a saucepan heat the oil.  Add the cumin, black pepper,cinnamon, cloves, cardamom and sliced onions.  Fry the onions till they are golden brown.
  2. Add the tomatoes, dhana jeera, turmeric powder, green masala, salt and cook for  5 minutes.  Add the ground beef stirring and breaking the lumps.  Add the water and cook, covered for half and hour, on low heat.  Uncover and cook till the meat is dry.  Add garam masala and cilantro and mix well.
  3. Spread the mixture in an 8 inch square Pyrex dish.  Make six dents and break the eggs on it.  Broil this for about 5 minutes(the eggs should be cooked).
  4. Sprinkle some cilantro on it before serving.

You can also make it individually by putting the mixture in 4-4″

KAS KAS

Entrees

 

Poppy seeds (regular gray and Indian white type (close up) 

Poppy seed is a spice and an oil seed  from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years.  The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil.  Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.

 

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe.  It is also used as a garnish to the sweet dishes.