Goulash

Goulash is a typical Hungarian soup.  If you are a regular reader to my blog, in few of my previous posts I have mentioned that I used to think that  food without spices is bland.  This was  my opinion until I started exploring different cuisines.  Spices definitely adds a lots of flavour to the food, but the fact is each and every food say it meat or vegetable have their own flavour.  Chicken with tandoori spices is simply amazing.  But when you taste just roast chicken with a sprinkle of salt and pepper, it has it's own flavour which does taste really good.
  
 Goulash is a very simple stew, traditionally it's kept as simple as possible, with just meat, garlic and onion.  A few vegetables like carrot, leeks and celery adds much more flavour.  Don't try to add any spices and transform this simple stew into curry( I'm saying this for people like me, who tries to add spices in all different types of food).  Prepare the way , how it meant to be, you'll definitely enjoy it and see the difference.
Traditionally goulash is a slow cooked stew, cooked in a casserole for about 2 hours, off course it's hard for me to spend such long hours in cooking, so this is a simple pressure cooker method which reduces the time for cooking.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves 4

Ingredients:
Lamb- 400 g
Onion- 1 big sized finely chopped
Leeks- 200 g chopped
Carrot- 2 medium sized chopped
Green pepper- 1/2 chopped
Red pepper- 1/2 chopped
Parsley or coriander- 1 tbsp finely chopped
Vegetable stock- 1 1/2 cup( 1 cup= 225 ml)
Tomato puree- 2 tbsp
Paprika- 1/2 tsp
Bay leaves- 1
Cinnamon stick- 1/2 inch stick
Garlic- 4 pods finely chopped
Salt and pepper to taste
Flour- 2 tbsp+ extra
Oil- 1 tbsp

Method:
Wash the meat well, season it with salt and pepper.  Take oil in a wide open pan for browning the meat.  Dip the meat in flour and dust the excess flour.  Add 2 to 3 pieces at a time in the oil and just brown the meat, you don't have to cook it completely.  Take the meat and set aside.  To the same oil, add finely chopped garlic and onions and saute, transfer immediately to the pressure cooker in medium heat.  Add the bay leaf and cinnamon stick.
    Now add the meat, stock, paprika and pressure cook for 5 whistles.  Then add the leeks, carrot and any other vegetable if using , tomato puree and pressure cook for 2 whistles. Finally add the red pepper, salt and pepper to taste.  Then mix 2 tbsp of flour in 100 ml of water and add it slowly to the stew.  Let it simmer for further 20 minutes.Sprinkle finely chopped coriander leaves or parsley on  top of the stew and stir well.  At this stage the meat should look very tender, now you can take it off from heat.
Serve the stew warm with bread or rice.

Note:
Soup or stew taste at it's best when you use the best quality stock.

Linking this soup with Souper Sunday

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Bulgur with Meat Stuffed Cabbage Leaves

For the Bulgur:
Ingredients:
Bulgur wheat- 1 cup
Carrot- 1 medium sized finely chopped
Garlic- 2 pods finely chopped
Olive oil-3 tsp
Chilli flakes- 1/2 tsp
Salt as required
Method:
Add all the ingredients to the cooker or rice cooker, add two cups of water and cook it until the all water is absorbed and cooked. Once cooked, stir with a fork to separate the grains.

For the Meat Stuffed Cabbage and Carrot Bundles:

 I have used here the Chinese cabbage leaves, you can also use the normal ones which would be equally good.
Ingredients:
Cabbage leaves- 4
Minced Meat- 250 gm
Ginger garlic paste- 1 tsp
Chilli powder- 1/2 tsp
Garam masala- 1/4 tsp
Coriander powder- 1/2 tsp
Salt as required
Olive oil- 1/2 tbsp
Method:
First prepare the meat filling by heating the oil in a pan, add ginger garlic paste, meat , spices and salt. Cook it until the meat is completely cooked, the water is absorbed and it looks dry.
 To stuff the cabbage leaves gently remove the leaves without tearing, wash well. Immerse it in a boiling water and cook for 5 minutes. Remove it from the water and pat dry completely.
Place a level tablespoon of meat mixture in the middle of the leaves and wrap it up tightly enclosed without any gap. Repeat it with the remaining leaves and steam it in a steamer or any method of steaming which you use for 10 minutes.
For the carrot bundles:
Very simple preparation, just slice the carrots lenghtways and steam them. To tie the carrot bundles use chives or a coriander stalk.
For the Red pepper sauce:
Red pepper- 1
Garlic pods- 2
Dried red chilly- 1
Method:
Preheat the oven to high. Smoke the red pepper for about 1/2 an hour until the skin gets blackened out completely. Remove the top layer completely, grind it along with garlic, chilly and salt.
To serve this meal in a plate add the bulgar first, then the stuffed cabbage leaves, carrot bundles and some red pepper sauce on side.

Fruit Chaat:
Along with this recipe I have also included the fruit chat recipe, since it's a very basic and simple preparation, I didn't use a separate post for this.
Use selection of fresh fruits like apples,peaches, banana, melons etc.. Chop them into pieces, add a sprinkling of fruit chat and mix well. Fruit chat can be found in any Indian grocery stores.

This recipe goes to Joy From Fasting to Feasting and  Colour your palate- ' A Visual Treat' by Creative Sanyukta.

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Sourdough Bread

This is one of the breads in my list which i wanted to try. Before going to the recipe, i would like to give a brief introduction about sourdough, if you are new to sourdough, keep reading or just skip this part and go directly to the recipe.

Sourdough Introduction:

Sourdough breads can be made from either a natural leaven or a yeasted starter. Most natural sourdough cultures can be turned into a starter within about 5 days. Flour and water are the basic ingredients, but other ingredients may be added to encourage the fermentation like honey, malt extract, soured milk, ground cumin or even a little baker's yeast.

The French term of this flour and water mixture is a chef. The chef is left to ferment for 2 to 3 days, which brings about a lactic acid action, giving rise to the basic sour flavour. Once this dough is slightly sour and aerated, it is mixed with more flour and water to feed the fermentation process. After another 24 hours it is refreshed again and becomes a natural leavener or levain. This is left to ferment for about 8 hours or more to use in the final bread dough.

Bread made by this method will taste  slightly sour and will have a dense moist crumb. It also keeps for a long time.

Coming to the recipe now, although sourdough bread keeps for a long time, the one i made is stuffed with meat, so it can be kept only for a day. For vegetarian option you can avoid meat and make only bread or stuff some sweet or vegetarian stuffing.

Ingredients:

Dough:

For The Starter:

White Bread Flour- 175 g/ 1 1/2 cups

Water- 200 ml

Dried yeast- 1/4 tsp

For The Dough:

White bread flour- 280 g/ 21/2 cups

Dried yeast-1 tsp

Olive oil- 3 tbsp or 45 ml

Water- 100 ml

Salt-1 tsp

For The Topping:

Few sweet corn

Nigella seeds( optional)

For The Filling:

Minced meat -250 g

Ginger garlic paste- 1 tsp

Chilli powder-1/2 tsp

Garam masala- 1/4 tsp

Coriander powder- 3 tsp

Sweet corn- 1 can

Onion-1 small sized finely chopped

Tomato paste- 1/2 tbsp

Salt as required

Oil- 1/2 tbsp

Method:

Start preparing the starter the previous day since it has to ferment for one whole day. Mix the starter ingredients together in a large bowl, cover it and leave it in a room temperature. Leave the starter to rest for minimum 24 hours. 

The next day take your starter sprinkle with flour, salt, oil and water. Knead it together to make it into a dough. Cover and leave it in a warm place to rise until it's doubled in bulk.

Meanwhile prepare the stuffing. Heat the oil in a pan, add onion and ginger garlic,saute until onion becomes translucent. Now add the meat and stir well. Add the spices and tomato paste, mix well, cover the pan and  cook until the meat is cooked and water is dried completely.

Finally add the sweetcorn, reserving a few for the topping. Mix the sweet corn well with the meat. Add salt to taste. Switch off the flame and let it cool down.

Preheat the oven to 190 degree celsius. Take the risen dough, punch the air back. Divide the dough into two rounds. Roll out one dough into a circle of 15 cm diameter. Place the filliing the middle. Roll the other dough to the same diameter. Place it on top of the filling. Seal the edges. Sprinkle the sweetcorn and nigella seeds alternatively. Bake it in the preheated oven for 40 minutes or golden brown on top.

Serve the bread warm with salad and garlic sauce.

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Batchelor's Favourite Lamb Briyani

This dish is made by my better half from scratch. This is his signature dish, popular among his friends. It's been very long time he cooked for us, this week he had a holiday and he was home, so after a long time he gave us a chance to try his delicious briyani. I shouldn't say it by myself  but he is an expert in this briyani. Whoever tastes this briyani will definitely say this.

This is not a easy batchelor's way of briyani, but when my husband was a batchelor he used to cook this when he gets his turn to cook. This is one of the best briyani i have tasted in my life. The problem with this recipe is he doesn't know the measurements, because he always add the spices without measuring, he thinks himself as a 'Experienced Seasoned Cook' :-) Anyway this time when he made he measured it and he has also given all his tips to get his perfect briyani.
Serves 3 to 4
Ingredients:
Basmathi Rice- 400 g
Lamb with bones-300g
Garlic paste-3 tsp
Ginger paste-1 tsp
Onion-3 medium sized( sliced thinly)
Tomato-11/2 medium sized( chopped)
Green chilli-3 sliced lengthway
Yogurt-2 tbsp
Mint leaves-2 stalk
Coriander leaves-3 stalk
Masala powders:
Turmeric powder-1/2 tsp
Chilli powder-3/4 tsp
Coriander powder- 3 tsp
Garam masala powder-3/4 tsp
Cumin powder- 3/4 tsp
Whole spices:
Cardamom and cloves-2 each
Cinnamon stick-1/2 inch stick
Bay leaves-1
Sunflower oil-1/2 cup
Ghee-2 tbsp
Salt-as required
Method:
Heat the oil in a cooker, add the whole spices, immediately add the ginger garlic paste, after 1 minute add the sliced onion, stir well, add some salt. Keep the flame in low and cook the onions until they turn golden brown without burning. Once the onions turn golden brown, add the green chillies, then add the lamb and tomatoes, give it a good stir. Now add all the masala powders and stir well again, keep the flame in medium heat , cover the pan and cook for sometime until water leaves from the lamb, now add the yogurt, finally add the chopped coriander , mint leaves and salt. Cover the pan and cook the lamb for 5 to 6 whistles.
If you are not using a cooker, cover the pan and cook until the lamb is tender, stirring in between. Don't add water when you are cooking the lamb, let it cook from the juices it release.
Next step is to cook the rice. Boil the rice in a wide pan without covering, it has to boil well, using a spoon check the rice, it has to be grainy in the middle, in this stage drain the rice completely without any water and add it to the gravy in the cooker. Mix the rice and gravy gently without breaking the rice, this step is very crucial when you are mixing the rice , if the rice breaks when you are stirring it'll spoil the whole dish, as the starch from the rice will release and the briyani will become sticky. So take care not to break the rice and stir it gently from along the sides of the pan. Cover it slightly leaving a small air gap, keep the stove in very low flame and leave it for about 20 minutes. The remaining part of the rice gets cooked at this stage. Switch off the flame when the water is completely absorbed and the rice is well cooked.
Serve the Briyani warm with cucumber raita and boiled eggs.
Recipe For Cucumber Raita:
Yogurt-1 cup
Cucumber-1/2 peeled and chopped
Dried  mint-1 tsp
Garlic grated-1/2 tsp
Salt- as required
Mix all the ingredients together well and season it. This is also made by my husband.
He not only cooks, he also cleans everything after his cooking.

This recipe goes to the event, Festive Food:His Cooking Event by Indian Khana.

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Mutton Fry

Mutton fry is one of my favourite,my mom used to make these dry gravies to make me eat non-veg.Now i'm trying to do the same things for my little ones.
Serves 2

Ingredients:
Boneless lamb-300 g
Onion-1 sliced
Tomato-1/2 chopped
Ginger garlic paste-2 tsp
Green chilli-2
Chilli powder-1 tsp
Pepper powder-1/2 tsp
Coriander powder-1/2 tsp
Cinnamon stick- 1/2 inch stick
Curry leaves-a few spring
Lemon juice-1/2 tbsp
Oil-1 tbsp
Salt as required
Method:
Marinate the lamb with ginger garlic paste,chilli powder,coriander powder,pepper powder,salt and lemon juice for 30 minutes. Put the lamb pieces in a pressure cooker along with the cinnamon stick,add just enough water to cover and cook for 5 to 6 whistles.
Open the cooker,if there is any water in the lamb,cook it again in the medium heat until all the water is evaporated and the gravy is dry.
Heat oil in another separate kadai or pan.Add the lamb pieces and shallow fry for 2 to 3 minutes,remove the pieces from the pan,to the same oil add curry leaves,green chilli,onion and tomato,sprinkle some water and fry well. Cover the pan and cook till the tomato gets mashed up.Add the lamb pieces and stir well.
Serve hot with rotis or rice.
Note:
Don't burn the onions while frying it will give a bitter taste.Sprinkling water is to loosen the residues sticking at the bottom of the pan while frying lamb,this will give a nice taste to the gravy.

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White Lamb Kurma

White lamb kurma is mildly spiced coconut based curry,this recipe can also be followed for chicken or even with vegetables.In this lamb kurma i have also used vegetables along with lamb which is optional.This lamb kurma can be served with parathas,idiyapam,idli's or pulav rice.

Ingredients:
Lamb-1/2 kg
Onion-1
Tomato- 1 small sized
Grated fresh coconut-1 tbsp
Cashew nuts- about 7 whole nuts
Ginger garlic paste-2 tsp
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Cinnamon-1/2 inch stick
Cardamom-1
Cloves-1
Green chilli-3 small sized or 2 medium sized
Peas-1/2 cup
Potatoes-1/2 cup chopped
Coriander leaves for garnishing
Oil-1 tbsp
Salt as required
Method:
Dry fry the coconut along with the spices and cashew nut until a nice aroma comes from the spices,do not let the coconut colour change,this will change the colour of the gravy.Grind the mixture along with the green chilli into a smooth paste.
Heat oil in a pan,add ginger garlic paste and finely chopped onions,saute it until the onion becomes transparent in colour.Now add the lamb piecesand stir well,the add the tomatoes,add just enough water to cover the pan  and cook till the lamb is cooked or pressure cook  upto 5 to 6 whistles.
Now add the chopped vegetables and the ground paste,allow the gravy to boil until oil floats on top.Add salt to taste.Finally add the chopped coriander leaves.Serve warm.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.

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Srilankan Adukku Roti

If you are wondering what is adukku roti,it's like a layered pie.Srilankan cuisine is mostly influenced by Chinese and Malays.This one is bit different,it's like a English influenced one.
The taste of the pie depends upon the taste of the  filling.I have given a recipe idea here for the filling but you can vary it according to your taste.This Adukku roti has a pie covering,layered with pancakes and curries.This is considered as one of their special dish .

Ingredients:
Pastry:
Plain flour-250 g
Butter-120 g
Egg yolks-2
Iced water-2 to 3 tbsp
Pancake:
Plain flour-125g
Egg-1
Milk-300 ml
Melted butter-15 g
Curry
Boneless lamb-300 g
Onion-1 chopped
Tomato-1/2 chopped
Ginger garlic paste-1 tsp
Chilli powder-1 tsp
Coriander powder-1/2 tsp
Pepper powder-1 tsp
Cinnamon stick-1 small piece
Cardamom-1
Coconut milk-1/2 cup
Salt as required
Red pepper and yellow pepper chopped-2 to 3 tbsp(optional)
Oil-1/2 tbsp
Method:
Pastry
First prepare the pastry as it requires some chilling.Rub the butter and flour together until it resembles like bread crumbs,stir in the egg yolks and mix together,add just enough water to bring the dough together,don't add too much water;the dough might be too wet. Shape it into a dough,tightly wrap it in a cling film and chilli in the refrigerator.
Curry
Next prepare the curry.Heat the oil in a pan,add the whole spices,add the onions and ginger garlic paste and saute until the onion is slightly brown in colour.Now add the tomato and cook till the tomato gets mashed well,add the spice powder and stir well.The gravy might look dry,so add about 3 tbsp of water,now add the finely chopped lamb pieces and stir well,then add coconut milk and  salt.Cook until the lamb is fully cooked and soft.Switch off the flame and keep it separately.
Pancake:
Mix all the ingredients in a pan and make it into a smooth batter.Heat a non stick pan make about 20 cm diameter pancakes,this recipe makes about 6 to 7 pancake.
Adukku Roti

To make the Adukku roti,take the pastry dough out from the refrigerator and leave it outside for 15 minutes.
Preheat the oven to 180 degree celsius.Grease a 20 cm loose bottom cake tin.Divide the pastry into two,roll out the dough into a circle inbetween two baking paper.Take one circle of the pastry and place it inside the tin such that it fits the bottom and sides of the tin.
Place a pancake at the bottom of the pastry,then spread the curry on top of the pancake,and sprinkle some chopped peppers.Repeat this as layers,you might get 3 to 4 layers.The final layer should be a pastry again.Top it up with the another pastry circle.Seal and trim the edges.Take a knife and make slashes on top of the pastry.Brush it on top with milk or beaten egg white for glaze.Bake it in the preheated oven for 45 minutes,then increase the oven temperature to 200 degree celsius and bake it for another 30 to 40 minutes or until the crust looks golden brown in colour.
Take it out from the oven and leave it in the tin for 5 minutes,then gently take it out from the tin and carefully slide it over the serving plate.
The sauce from the filling should be enough gravy,so you don't have to make any separate gravy.
Serve slices of pie with fresh salad.

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Thuvarankuruchi Thali Kari Aanam

Thuvarankuruchi is a hamlet in between Trichy Rockfort City and Madurai Temple City in South India.  In this hamlet it has been practice for many generations where many in the community contribute towards a 'mega' meal for the entire hamlet and the surrounding communities once a year.  Thali Kari Aanam is the epicentre of this mega meal.
Thali kari aanam is a special lamb gravy made with a blend of freshly ground spices.

Ingredients:
Lamb with bones-1 kg
Garlic-12 cloves
Small onion-1/4 kg
Tomato-1
Turmeric powder-1 tsp
Oil-2 tbsp
Salt as required
To Grind:
Whole dried red chilli-6
Whole black pepper corns-20 g
Coriander seeds-1/2 tbsp
Cumin seeds-1/4 tbsp
Cinnamon stick-1/2 inch stick
Cardamom-3
Curry leaves-1 stalk
Raw rice- 1/2 tbsp
Seasoning:
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Method:
Heat oil in a wide kadai or pressure cooker.Add the seasoning,when the mustard seeds start to splutter add the finely chopped onion and roughly chopped garlic pods,fry it till the raw smell goes and onion is slightly brown in colour.
Now add the lamb and turmeric powder,stir well that the lamb gets coated in the onion and turmeric powder.Cover the pan and cook the lamb in it's own juice,when all the water comes out from the lamb,pour some more water to it and cook till the lamb is cooked well.
Meanwhile dry fry all the ingredients to grind and blend them in a blender.When the lamb is completely cooked,add the ground spices and allow the gravy to boil till it thickens.Add salt to taste.
Serve with rice,roti's,dosa's or idli's.

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The Spring Kibbee

Kibbee is a Syrian dish made with meat and bulgur wheat stuffed with cheese and walnuts. This recipe is from Walima Cooking Challenge ,April 2010. I missed many of their challenges with all the delicious middleeastern recipes.
Syrian food mostly consists of southern mediterranean,greek,asian,turkish and also french. To read more about Syrian history and cuisine click here.
When i first read this recipe i thought what a brilliant, you get all your carbohydrates,protein,calcium and vitamins in one dish. When we tasted this dish it took us back to Edgware road,London,where we use to have middleeastern food in some nice restaraunts. I can't wait to try the on coming challenges, i even want to try all the previous challenges if time permits.

Ingredients:
Bulgur wheat-500 g
Lean lamb-500 g
1 onion
1 tsp of middle eastern  spice mix(black pepper,white pepper,nutmeg,cinnamon,all spice,cloves)
1/2 tsp of ground cinnamon
2 tsp of ginger garlic paste( this was not in the actual recipe)
Salt to taste
Ghee or melted butter to brush on top
For the stuffing:
Ricotta cheese-100g
Mozzarella cheese-100g
Toasted walnut,almonds chopped or pine nuts- about 10 pieces
1 tsp of chilli powder
Method:
Soak the bulgur wheat in cold water for 10 to 15 minutes. Blend the bulgur wheat and onion in a food processor,then add the meat and spices blend it well. It should be like a nice dough. Take it out of the blender  and knead together the dough.
For the stuffing mix together the cheese ,chilli powder and walnuts.
Prepare the kibbee by greasing a ramekin dish and line it with cling film. Divide the dough into egg size balls ,place the balls inside the dish,flatten it and make it like a well in the center,place a tbsp of stuffing inside ;close the balls and make it like a dome shape at the top.Repeat it with the remaining dough.
Preheat the oven to 200 degree celsius.Place the kibbee on the baking sheet and brush it on top with melted butter. Bake it for about 20 minutes on each side and brown on top.
Serve it with fresh salad and garlic and mint yogurt.

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Kola Urundai Kulambu

Kola Urundai is nothing but meatballs cooked in a spicy coconut based gravy.This gravy can be served with rice or bread.
Ingredients:
Mincemeat-300 g
Onion-1
tomato-1
Coconut-2 tbsp
Oil-1 tbsp
Cardamom-1
Cinnamon-1 small stick
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Whole Black Pepper corns-1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Green chilli-2
Curry leaves-a few stalk
Split channa dhal-1 tbsp
Ginger Garlic Paste-2 tsp
Salt as required
Method:
Dry fry the coconut, cardamom, cinnamon, cumin, fennel, black pepper and channa dhal.Grind them along with the green chilli. Mix the ground ingredients, 1/2 chopped onion,1 tsp of ginger garlic paste to the meat and make them into small balls,set aside 1/2 a tbsp of the meat mixture to prepare the gravy.
Shallow fry the meat balls in oil, you can skip this step if you want to avoid frying and directly add the raw meat balls to the gravy.
To prepare the gravy, heat oil in a pan,add ginger garlic paste, remaining chopped onion and fry it until light golden brown in colour.  Now add the tomato and cook till the tomato gets mashed up, then add the remaining meat mixture, turmeric and chilli powder and fry it well, add about 1/2 or 1 cup or 1 cup of water, add salt to taste and let the gravy boil. Add the meatballs to gravy and cook till the oil separates and floats on top.
Serve it hot with rice or roti's.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.

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Lamb Varuval

Varuval is nothing but a dry gravy, it's a tamil word. This is my mom's recipe.This varuval is lamb marinated with mild spices and then cooked till it is tender.

Serves 2

Ingredients:

Lamb-300 gm

Lemon or lime juice-3 tsp

Tomato Paste- 2 tsp

Red Chilli Powder or Red Chilli Paste- 1 tsp

Aniseed Powder- 1/2 tsp

Ginger Garlic Paste- 1 tsp

Garam Masala- 1/4 tsp

Cardamon,clove,cinnamon- 1 each

1 small onion

Salt- according to your taste

Oil-1 tbsp

Method:

1. Marinate the lamb with spices,lemon juices and tomato paste for 1 to 2 hours, minimum 1/2 an hour.

2. Heat the oil in a pan, add the cinnamon,clove and cardamon. Add the finely sliced onion and cook till the onions are slightly browned, now add the lamb , cover with water and cook in medium heat till the lamb is tender and gravy becomes.

Serve with rice or rotis.

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