Anjeer Surprise

Anjeer Surprise Fig and coconut rolls and kewra smoothie Ingredients for Coconut & Fig Rolls1.5 cups of dried figs, mashed 2 tablespoons ground flax seed 2 tablespoons unsweetened shredded coconut 1 teaspoon ground coffee or espresso 1 teaspoon ground cinnamon pinch of salt 1/4 cup unsweetened almond milk 1/2 cup mixed nuts (almonds and walnuts), finely crushed into small pieces/ “flour”. Extra unsweetened shredded coconut for coating MethodMash up dried figs, either by hand in a ziplock bag or in a food processor. Fold in ground flax seed, 2 tablespoons of the coconut, ground coffee/espresso, cinnamon, and salt. If the mixture is too dry or hard to mix, add some almond milk, a little bit at a time. Add the nuts and mix well. Aim for a cookie dough consistency and then place the bowl into the refrigerator for at least 1 hour. In a separate bowl or plate have some unsweetened shredded coconut ready for coating. Use hands to roll fig mixture into little balls (~1 inch diameter) and drop them into the coconut. Coat well. The mixture should yield approx. 16 balls. Freeze the balls until ready to serve. Ingredients for Kewra Smoothie 1 cup  Yogurt 1/2 tsp kewra essence Method1. Combine ingredients in blender; blend until fruit is pure.

Read more!

Chana Kabaab Laajawaab

Chana Kabaab Laajawaab  Ingredients for Chickpea Kabaabs 2 cups chickpeas 1/2 teaspoon Jeera seeds 2 teaspoons Ginger garlic paste 1 Onion 1 teaspoon Chaat masala 1 teaspoon coriander powder Pinch of Hing or Asafetida 1 Green chili 1 tablespoon Oil 1 slice of small brown bread 1 teaspoon of maida (all purpose flour) Few springs of Coriander leaves Method Soak chickpeas overnight. Pressure cook until soft. Will require at least 4-5 whistles on medium flame. Drain out excess water. Heat oil. Add Jeera seeds. Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste. Once onions appear soft add chick peas, coriander powder and salt. Mix well. Turn off the heat. Add chaat masala and coriander leaves. All this to cool. Grind this mixture in a mixie jar without adding water. Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough. Now take the chickpea dough and  make round tikki’s. Grill in a non stick pan Ingredients for Mustard Tahini Dip 1/2 cup water 1/2 cup tahini 1/3 cup vinegar 1 small clove garlic, minced (or pressed) ½  Tbsp honey 3 Tbsp soy sauce 2 tsp dijon mustard 3 tsp toasted sesame oil 1/4 tsp sea salt (more or less) Method Whisk all ingredients together. Ingredients for Tomato Basil Soup1 onion , chopped 1 carrot , grated 1 garlic clove , crushed 1 tbsp olive oil 500gms chopped tomatoes 200ml vegetable stock 2 tbsp heavy cream a handful basil , chopped Salt & Pepper to taste MethodCook the onion, carrot,and crushed garlic in the olive oil, until softened. Add the tomatoes and vegetable stock. Simmer for 15 minutes. Add salt & pepper to taste. Whizz in a blender. Stir in the double cream and a handful chopped basil. Ingredients  for Pickled Beet, Carrot & Onion Relish 2 Beets, sliced 2 carrots sliced in the round 2 onions sliced in rings 1 jalapeno pepper sliced in rounds 2 garlic cloves – sliced Salt, ground black pepper and 1 bay leaf White vinegar MethodPlace the sliced carrots, sliced beets on the bottom of a saucepan; next place the sliced onions, jalapeno, garlic, salt, pepper and bay leaf on top. Add enough of the vinegar to just cover. Bring to a boil the reduce the heat, simmering over low heat until the vegetables are cooked (but not mushy – you want them to be a little crisp). Store in a glass container with a screw on lid. Refrigerate.

Read more!

Jaan-E-Maan with Saffron Rice & Salan Ingredients1kg chicken breast 1 litre milk 1tsp saffron 4tsp fennel 10 green cardamoms 5 cloves 2 bay leaves 2 cinnamon sticks (1”) Refined oil to deep fry Salt to season For the batter¼ cup basmati rice ½ fennel power ½ tsp tallow chili powder 10 tsp yoghurt MethodWash and soak the rice in water for 1hour. Cut the chicken breast into 1” pieces. Boil the milk and the chicken pieces, saffron, fennel, cardamom, cloves, cinnamon, bay leaves and simmer over medium heat until tender. Remove the chicken pieces and reserve the liquids. Keep the chicken pieces in the refrigerator. Drain the rice and put in a blender with the yellow chili powder, fennel powder, salt, 100ml of the reserved liquid and make a fine paste. Whisk the yoghurt and add to the paste. Skewer 4 chicken pieces, without any gap, on 4” wooden skewers. Heat the oil in a karhai. Dip the skewers in the batter and deep fry over medium heat till the golden sand crisp. Serve hot. Ingredients for Saffron Rice1 cup white basmati rice 1 cinnamon stick 1 bay leaf 1/2 tsp. salt 1/2 tsp. saffron threads ½ tsp shahi jeera 3 cardamoms 2 tbsp- ghee Water – 2 cups Method  Heat ghee. Saute the shahijeera and then add spices. Add rice and sauté for 3-4 mins. Add 2 cups water (water should be double the quantity of the rice), saffron, salt and cover it with lid. Allow it to cook till done. Ingredients for the Salan3 medium sized onions 1 cup fresh curds 1 tsp turmeric powder 1 ½ tsp red chilli powder 2 tsp coriander seeds powder As required Oil To Taste Salt ½ stick cinnamon 1 tsp cloves 1 tsp cardamom 2 bayleaves Few drops of kewra essence 1/2 cup cashewnuts 1 tsp shahijeera 3 to 4 green chillies A few drops of rose water Method Peel and thinly slice the onions. Heat oil in a lagaan on the gas and brown the onions. Heat oil in a pan and roast the cashewnuts. Cool and place in cold water. Drain off excess water and grind to a smooth paste. Keep aside. Grind the fried onions to a paste. Heat oil in a pan and add the whole garam masalas, shahijeera, browned onion paste, cashew nut paste, powdered masalas and cook on a medium flame.Add slit green chillies, remaining curds, salt and cook on a slow flame. Add few drops of kewra essence and rose water and mix well.

Read more!