KASHMIRI LAMB CURRY - ROGAN JOSH

First time am trying this Kashmiri Lamb Curry....ha..ha it was supposed to be fiery red but somehow mine didn't turned out that way. ..I slashed the amount of chili since am preparing dinner for my younger nieces and nephews.

This popular classic curry  is a lamb dish of Persian origin. It is a signature Kashmiri cuisine and derives its name from the Persian words means a dark red curry traditionally made with mutton. Its Hearty, rich and flavoursome and enjoyed bestwith steamed rice or bread

Rogan Josh

• 3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces
• scant  
• 3/4 cup yogurt + 2 tablespoon yogurt
  
• 1 tablespoon lemon juice
• 4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
• 2 tbsp chili powder
• 1 inch stick of cinnamon
• 2 tejpatta/Indian bay leaf
• 6 cloves, powdered
• 3/4 tablespoon saunf/fennel seeds, powdered – divided
• 1/2 tablespoon sooth/dried ginger powder
• a few grinds of fresh black peppercorn
• 1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)
• 4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil
• 1 teaspoon Garam Masala (homemade or store bought)
• fresh cilantro/coriander or fresh mint

  

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.

Whisk yogurt with half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.

Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.

Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.

Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.

Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.

Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.

Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.

Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.

RECIPE SOURCE:  Cooking ChANNEL

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LOMAK AYAM BELIMBING BULOH

Resipi favourite yang diulang berkali-kali pun tidak akan merasa jemu. Kali ini saya masukkan belimbing buloh. Masak Lomak cili padi memang sedap dimasukkan belimbing buluh terasa lemak-lemak masam.

Lemak dan pedas masakkan ini bergantung kepada citarasa masing, makanya santan dan cili padi boleh di adjut sendiri. Mantop dengan nasi panas bersama sambal belacan dan ulam ulaman.

Ayam Lomak Cili Padi Belimbing Buloh

• 1 ekor ayam - potong 10 bahagian
• 2 cawan santan pekat
• 2 cawan santan cair
• 2 batang serai - diketuk
• 1 helai daun kunyit disiat-siat
• 10 biji belimbing buloh dibelah dua
• garam / perasa pilihan

Bahan tumbuk:

• 20-25 biji cili padi
• 1 labu bawang besar
• 2 inci kunyit hidup

Cara:

1. Masukkan kesemua bahan ke dalam periuk.
2. Masak dengan menggunakan api sederhana sehingga ayam empuk dan kuah menjadi pekat.
3. Perasakan dengan garam / perasa pilihan.
4. Masukkan belimbing buloh
5. Padamkan api dapur.

RECIPE SOURCE:  PATYSKITCHEN

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BELGIUM CHOCOLATE CAKE

Have you ever felt lazy? You know you have things to do but you just can’t be bothered? This has happened to me lately, I have dozen of Ramadan and Eid Mubarak recipes in my folder that I need to post out but somehow am just too lazy to do so....ha..ha....

am forcing myself now..am breaking the cycle....am posting this out after the long break.

this is an awesome chocolate cake that I made before Ramadan....very rich, moist, and absolutely luxurious chocolate cake recipe....loaded with lots and lots of kit kat bites chocolate..

 

Belgium Chocolate Cake

• 13 1/2 tablespoons unsalted butter (1 2/3 sticks), softened, plus more for pan
• 2/3 cup Dutch-process cocoa powder, plus more for pan
• 14 tablespoons granulated sugar
• 1 2/3 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup boiling water
• 1 3/4 cups packed dark-brown sugar
• 4 large eggs, at room temperature
• 1 1/3 cups buttermilk, at room temperature
• 2 1/2 tsp pure vanilla extract

 

CHOCOLATE GANACHE

1 pound bittersweet or semisweet chocolate, very fintely chopped

1 1/2 cups heavy cream

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Directions

CAKE

1. Preheat oven to 350 degrees and butter a 9-by-3-inch springform pan; dust with cocoa and tap out any excess.
2. In large bowl, stir together sugar, flour, baking soda, and salt.
3. In medium heat-proof bowl, whisk together coca and boiling water until smooth. (Mixture with thicken as it cools).
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on high speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time, until well blended.
5. Stir buttermilk and vanilla into coca mixture. Mixing on low, add half the flour mixture to butter mixture until well blended; pour in cocoa mixture, and add remaining flour mixture, mixing until just incorporated, Scrape batter into prepared pan; smooth top. Bake 60-70 minutes, or until a cake tester comes out clean. Remove from oven; let cool in pan for 10 minutes. Remove from pan and cool completely. Place cooled cake on 9-inch cardboard round.
6. Place half the ganache in a bowl set in an ice bath. Whip with balloon whish until pale and spreadable, removing bowl from ice bath and returning it as needed.
7. Spread whipped ganache smoothly on top and sides of cake. Chill cake in the refrigerator. Gently stir remaining ganache every 5 minutes until thickened and cool, but still pourable.
8. Place the cake, still on a cardboard round, on a wire rack over a rimmed baking sheet lined with wax or parchment paper. Using a small ladle, pour ganache over the top of the cake, moving the ladle in a circular motion and letting the ganache run down the sides. Scrape up excess, if desired, and reserve for another use. Let cake stand at room temperature until set. Garnish as desired.

CHOCOLATE GANACHE

Place chocolate in large heat-proof bowl. Bring cream to boil in small saucepan over medium-high heat; pour over chocolate. Let stand 10 minutes. Using a rubber spatula, gently stir chocolate and cream until well combined. Let stand at room temperature, stirring occasionally, until cooled and just thickened, 30 to 60 minutes depending on the ambient room temperature

RECIPE SOURCE:  Donna Rothman

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TALAM PANDAN MINI

Saya ni boleh dikatakan peminat tegar kuih talam dan kuih-kuih Melayu, suka makan dan suka membuatnya tetapi kekadang tu stress bila terpaksa memakannya seorang kerana anak2 sekarang kurang berminat kuih-kuih ni. Tetapi alhamdulillah resipi ini dan cara ini sesuai untuk kita yang berminat membuat dan berminat memakannya.

Menalamnya mudah dan tak perlu kuatir menjadi atu tidak kerana dengan menggunakan acauan lompang proses mengukusnya menjadi lebih mudah dan paling best kita boleh kurangkan adunan pada 1/2 yang menghasilkan lebih kurang 10 biji dan tak perlu bimbang kuih ini terbuang, ngam-ngam buat minum petang seisi keluarga.

Talam Pandan Mini

Lapisan Bawah:

• 2 1/2 cawan tepung gandum
• 1 1/2 cawan gula pasir
• 3 cawan santan cair( dari 1/2 biji kelapa )
• 1 cawan air daun pandan
• 1 sudu kecil pewarna hijau
•  

Cara - cara:

1. Masukkan tepung gandum dan gula ke dalam bekas.

2. Tuangkan air daun pandan. Kacau rata.

3. Tuangkan santan cair. Kacau hingga sebati.

4. Tambahkan pewarna.

5. Tuangkan adunan ke dalam loyang dan kukus dengan api sederhana selama 45 minit.

* Jika selepas masak, ada air bertakung atas kuih ni, buangkan air tu dulu sebelum dituang lapisan bahagian atas pula.

Lapisan atas:

• 2 1/2 cawan santan pekat ( dari 1 biji kelapa )
• 1 cawan tepung gandum
• 1 sudu kecil garam

Cara  cara:

1. Masukkan tepung gandum dan garam ke dalam bekas.

2 Tuangkan santan pekat sedikit demi sedikit sehingga sebati.

3. Tuangkan atas lapisan bawah yang telah masak dan kukus lagi selama 15 minit.

4. Sejukkan sebelum dipotong.

RECIPE SOURCE:  PATYSKITCHEN

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MIRCHI PAKORAS - GREEN CHILI PAKORAS

Mirchi adalah cili hijau dan resipi ini adalah sama seperti membuat pisang goreng. Cili hijau diclup tepung dan digoreng. Untuk resipi ini tepung yang biasa digunakan ialah tepung kacang kuda. Popular dikalangan masyarakat India mirchi pakora ini sedap dicicah bersama sambal asam jawa.

Mirchi Pakaros

• 10 biji cili hijau
• 2 cawan tepung kacang kuda
• 1/2  sdt serbuk cili
• 1/2  sdt serbuk kunyit
• 1/8  sdt asafoetida
• 1/4 jintan putih
• garam secukup rasa
• air secukupnya
• minyak untuk menggoreng

Instructions

1. Bersihkan cili dan tos
2. Satukan semua bahan dan masukkan air mengikut kepekatan, tidak terlalu cair dan tidak terlalu pekat. Memadai bila adunan menyaluti cili
3. Panaskan minyak.
4. Celup cili dalam bancuhan dan goreng kekuningan

RECIPE SOURCE:  PATYSKITCHEN

all images & content are copyright protected. please do not use our images without prior permission. if you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. thank you.