AUTHOR: |
AUTHOR: |  |
Turmeric milk, Aka Golden milk
Like the name suggests, this is worth its weight in gold!
An Ayurvedic classic, this little treasure has been keeping us healthy through the generations.
There are several versions of this drink and each one suits a purpose. You can make it with simply turmeric and saffron, or you can make it for flu fighting with ginger and ajwaeen, (oregano seeds). I'm sure in Ayurvedic literature you can find many many more variations, but these two are the ones popular in our home. Another favourite is turmeric milk enriched with dry fruits/nuts and saffron.
Not only is it a drink full of healing, but it’s a drink which fills one up with the feeling of love and nurture, its natural warm temperature and beautifully inviting sunshine warmth of golden yellow is an instant pick me up! A perfect drink to snuggle up with on the couch, on late cold winter nights with a blanket and a book, or a movie, which ever you fancy.
Turmeric and saffron milk:
perfect for evening winding down and indulgence, especially those nights when you need a little tlc!
1 cup of whole milk
1/5 tspn of turmeric powder
Pinch of saffron
Combine all the ingredients in a small pot, and gently heat on a medium low flame. Stand over it stirring occasionally, but more importantly to watch the mellow pale yellow slowly turn into a beautiful strong vibrant entity, which in turn lifts up your spirits and elevates your mood. Trust me it does happen, so don't rush around doing other things while this boils away, stay with it and let it heal you completely.
Bring it to a boil then switch it off, pour into your favourite mug, and add a touch of honey if you please. Retreat into your quite corner of the world and switch off from the world to enter into a moment of blissful healing and rejuvenating, best enjoyed hot (like tea).
For extra indulgence scoop in a spoonful of freshly ground nuts/dry fruits.
Turmeric milk, the real flu nurse:
For nature's flu fighting power;
1 inch knob of ginger. peeled and quartered
1 cup of whole milk
1/4 tspn of turmeric powder
pinch of ajwaeen (oregano seeds)
1 tablespoon of raw pure local honey
Combine all the ingredients in a small pot except the honey. Heat on a medium-low heat. Bring to a boil, then reduce heat to low to simmer the milk for 5 minutes. Switch off and pour half out into a mug and add half tblspn of the honey (or more if you like it sweeter). Drink hot, as much as you can bare of course not burning hot, save the other half for later. Have half in the morning and half warmed up again in the evening (with the other half tblspn of honey as before).
For best results combine with lemon and ginger drink and if a chesty cough with ghee mixture.(recipes to follow soon)
Please note, if you suffer from diabetes then you can omit the honey, but if not, it is recommended to have the honey as it is also great to have in flu.
The ginger can be strained out when drinking, but it is better to eat the ajwaeen (oregano seeds), you can either swallow them whole or chew them, but I must warn you it has a slightly bitter taste!
This drink can be given to children above 1 year of age, although the ajwaeen (oregano seeds) should be strained out!
According to UK guidelines honey is not recommended to children under the age of 12 months!
If your child is under any medical treatment or if you have any doubts about giving this drink to children please consult your doctor.
Like the name suggests, this is worth its weight in gold!
An Ayurvedic classic, this little treasure has been keeping us healthy through the generations.
There are several versions of this drink and each one suits a purpose. You can make it with simply turmeric and saffron, or you can make it for flu fighting with ginger and ajwaeen, (oregano seeds). I'm sure in Ayurvedic literature you can find many many more variations, but these two are the ones popular in our home. Another favourite is turmeric milk enriched with dry fruits/nuts and saffron.
Not only is it a drink full of healing, but it’s a drink which fills one up with the feeling of love and nurture, its natural warm temperature and beautifully inviting sunshine warmth of golden yellow is an instant pick me up! A perfect drink to snuggle up with on the couch, on late cold winter nights with a blanket and a book, or a movie, which ever you fancy.
Turmeric and saffron milk:
perfect for evening winding down and indulgence, especially those nights when you need a little tlc!
1 cup of whole milk
1/5 tspn of turmeric powder
Pinch of saffron
Combine all the ingredients in a small pot, and gently heat on a medium low flame. Stand over it stirring occasionally, but more importantly to watch the mellow pale yellow slowly turn into a beautiful strong vibrant entity, which in turn lifts up your spirits and elevates your mood. Trust me it does happen, so don't rush around doing other things while this boils away, stay with it and let it heal you completely.
Bring it to a boil then switch it off, pour into your favourite mug, and add a touch of honey if you please. Retreat into your quite corner of the world and switch off from the world to enter into a moment of blissful healing and rejuvenating, best enjoyed hot (like tea).
For extra indulgence scoop in a spoonful of freshly ground nuts/dry fruits.
Turmeric milk, the real flu nurse:
For nature's flu fighting power;
1 inch knob of ginger. peeled and quartered
1 cup of whole milk
1/4 tspn of turmeric powder
pinch of ajwaeen (oregano seeds)
1 tablespoon of raw pure local honey
Combine all the ingredients in a small pot except the honey. Heat on a medium-low heat. Bring to a boil, then reduce heat to low to simmer the milk for 5 minutes. Switch off and pour half out into a mug and add half tblspn of the honey (or more if you like it sweeter). Drink hot, as much as you can bare of course not burning hot, save the other half for later. Have half in the morning and half warmed up again in the evening (with the other half tblspn of honey as before).
For best results combine with lemon and ginger drink and if a chesty cough with ghee mixture.(recipes to follow soon)
Please note, if you suffer from diabetes then you can omit the honey, but if not, it is recommended to have the honey as it is also great to have in flu.
The ginger can be strained out when drinking, but it is better to eat the ajwaeen (oregano seeds), you can either swallow them whole or chew them, but I must warn you it has a slightly bitter taste!
This drink can be given to children above 1 year of age, although the ajwaeen (oregano seeds) should be strained out!
According to UK guidelines honey is not recommended to children under the age of 12 months!
If your child is under any medical treatment or if you have any doubts about giving this drink to children please consult your doctor.
AUTHOR:
MAE
With a mild tangy dressing, this tea time snack is a perfect indulgent with an afternoon tea.
INGREDIENTS:
Chick peas 1.2 kg (3x400g)
Onions X 1 large, finely diced
Tomatoes X 2 medium, finely diced
Baby Potatoes X ¼kg, peeled and diced
Ginger 1tblspn grated
Chilli powder X ¼ tspn
Dry roasted Cumin powder X ¾ tspn
Dry roasted Coriander seed powder X ¾ tspn
Salt X 1tspn
Salt X ¾ tspn (for potatoes)
Tamarind pulp of 1/5 packet of 400grm wet tamarind. Soaked in hot water for at least 1 hr and strain to give a thick soup consistency tamarind pulp
Fresh Coriander leaves, washed and chopped (3 hand fulls)
METHOD:
Drain the chick peas into a colander and rinse them with fresh water and leave on the side to drain.
In a small pot add the diced baby potatoes, enough hot water to cover them, and the ¾tspn of salt
Place on a high flame
Boil the cubed potatoes until soft (about 5 minutes), but not overcooked so that it does not loose it’s shape. (drain and keep on the side).
In a high sided mixing bowl add the chick peas, onions, tomatoes, boiled potatoes, grated ginger and 2 hand fulls of the chopped coriander leaves.
Add in the spices and the strained tamarind pulp
Mix well, garnish with remaining coriander leaves and serve
TOP TIP:
If you are not serving straight away, (within a few hours), do not mix in the tomatoes and coriander until ready to serve so that it does not make the choley become watery and loose its freshness.
INGREDIENTS:
Chick peas 1.2 kg (3x400g)
Onions X 1 large, finely diced
Tomatoes X 2 medium, finely diced
Baby Potatoes X ¼kg, peeled and diced
Ginger 1tblspn grated
Chilli powder X ¼ tspn
Dry roasted Cumin powder X ¾ tspn
Dry roasted Coriander seed powder X ¾ tspn
Salt X 1tspn
Salt X ¾ tspn (for potatoes)
Tamarind pulp of 1/5 packet of 400grm wet tamarind. Soaked in hot water for at least 1 hr and strain to give a thick soup consistency tamarind pulp
Fresh Coriander leaves, washed and chopped (3 hand fulls)
METHOD:
Drain the chick peas into a colander and rinse them with fresh water and leave on the side to drain.
In a small pot add the diced baby potatoes, enough hot water to cover them, and the ¾tspn of salt
Place on a high flame
Boil the cubed potatoes until soft (about 5 minutes), but not overcooked so that it does not loose it’s shape. (drain and keep on the side).
In a high sided mixing bowl add the chick peas, onions, tomatoes, boiled potatoes, grated ginger and 2 hand fulls of the chopped coriander leaves.
Add in the spices and the strained tamarind pulp
Mix well, garnish with remaining coriander leaves and serve
TOP TIP:
If you are not serving straight away, (within a few hours), do not mix in the tomatoes and coriander until ready to serve so that it does not make the choley become watery and loose its freshness.
AUTHOR:
MAE
Delicious start to any day
INGREDIENTS:
(makes 2 portions)
Oil/ghee 2 tspn
semolina 2 & 1/2 -3 tblspn
milk 3 cups
clove x 1
cardamon x 1
sugar/honey to taste
METHOD:
-Put a medium sized heavy bottom pot on a medium heat, pour in the oil/ghee and add the clove and cardamon.
-Cook until the cardamon starts to go brown, then remove both the spices from the oil and turn the heat down.
-Next add the semolina to the now flavoured oil/ghee and stir continuously with a wooden spoon, for 3-5 mins, the semolina should start to become fragarent and start to lightly golden
-Now add the milk and stir continuously
-When the mix just starts to thicken remove from heat and add sugar/honey to taste and serve.
-Enjoy hot/warm.
TOP TIP:
The porridge should be like a soup consistency if it is too thick then add some more milk.
INGREDIENTS:
(makes 2 portions)
Oil/ghee 2 tspn
semolina 2 & 1/2 -3 tblspn
milk 3 cups
clove x 1
cardamon x 1
sugar/honey to taste
METHOD:
-Put a medium sized heavy bottom pot on a medium heat, pour in the oil/ghee and add the clove and cardamon.
-Cook until the cardamon starts to go brown, then remove both the spices from the oil and turn the heat down.
-Next add the semolina to the now flavoured oil/ghee and stir continuously with a wooden spoon, for 3-5 mins, the semolina should start to become fragarent and start to lightly golden
-Now add the milk and stir continuously
-When the mix just starts to thicken remove from heat and add sugar/honey to taste and serve.
-Enjoy hot/warm.
TOP TIP:
The porridge should be like a soup consistency if it is too thick then add some more milk.
AUTHOR:
MAE
MAIWE KA LADDU-
(MIX DRY FRUIT LADDU)
MY MUM'S RECIPE
INGREDIENTS:
1 kg Plain flour
1 cup Sugar
1 and 3/4 cup ghee (possibly 2 cups)
1/2 plate Almonds
1/2 plate pistachos (little less than half)
150g pine nut
1/2 plate cashew nuts
1 plate Makkana
1/2 cup coconut finely cut
12-15 pieces dried dates( chuwara) finely cut
1/2 plate of fried ghond
1/2 plate of walnut
ghee for frying
METHOD:
-Blanch fry all the dried fruits, preferably in ghee for few minute. N.B. Fry the walnuts and ghond last, as they will make the pan and ghee have an unwanted black residue.
-Leave to cool on the side
-Once cooled flash chop the nuts in a chopper to a chunky piece finish, (roughly pieces should be about 5mm cubed).
-Next in a big heavy bottom pot put in the plain flour
-On a low flame dry roast the flour until golden brown and a nice roasted aroma fills the air.
-Once the flour is roasted then add the ghee and mix in well.
-Next add the chopped fried dried fruits and mix them in well.
-Lastly add the sugar and working quickly mix it in and turn of the heat.
-Working quickly but carefully take small hand fulls of the still quite hot mixture and work them into laddus (balls), squeeze gently as you work them into balls as they will be: firstly very hot still and secondly will break easily if pressed too firmly. (if it is too hot to handle leave it on the side for 5-10 minutes but don't let it cool down completely, it still needs to be warm enough for the sugar and ghee to bind it into balls)
These Laddus are recommended for women after they have given birth to help heal and restore their health and strength 1-2 a day especially in the first 40 days after given birth. ( But you can eat them anytime too yum!)
(MIX DRY FRUIT LADDU)
MY MUM'S RECIPE
INGREDIENTS:
1 kg Plain flour
1 cup Sugar
1 and 3/4 cup ghee (possibly 2 cups)
1/2 plate Almonds
1/2 plate pistachos (little less than half)
150g pine nut
1/2 plate cashew nuts
1 plate Makkana
1/2 cup coconut finely cut
12-15 pieces dried dates( chuwara) finely cut
1/2 plate of fried ghond
1/2 plate of walnut
ghee for frying
METHOD:
-Blanch fry all the dried fruits, preferably in ghee for few minute. N.B. Fry the walnuts and ghond last, as they will make the pan and ghee have an unwanted black residue.
-Leave to cool on the side
-Once cooled flash chop the nuts in a chopper to a chunky piece finish, (roughly pieces should be about 5mm cubed).
-Next in a big heavy bottom pot put in the plain flour
-On a low flame dry roast the flour until golden brown and a nice roasted aroma fills the air.
-Once the flour is roasted then add the ghee and mix in well.
-Next add the chopped fried dried fruits and mix them in well.
-Lastly add the sugar and working quickly mix it in and turn of the heat.
-Working quickly but carefully take small hand fulls of the still quite hot mixture and work them into laddus (balls), squeeze gently as you work them into balls as they will be: firstly very hot still and secondly will break easily if pressed too firmly. (if it is too hot to handle leave it on the side for 5-10 minutes but don't let it cool down completely, it still needs to be warm enough for the sugar and ghee to bind it into balls)
These Laddus are recommended for women after they have given birth to help heal and restore their health and strength 1-2 a day especially in the first 40 days after given birth. ( But you can eat them anytime too yum!)
AUTHOR: |  |
This soup may not seem "authentic" to someone from Spain, but like I have said before: sometimes its not necessarily where the dish may come from, but sometimes where you had it/ made it/ or where it reminds you of is where you personally associate a dish “from” or with. As I keep saying food is more than the ingredients and flavours that go in it that create the “taste”; the energy gone into making and growing all have a vital part to play, but also the full environment and encounter associated with it has a big influence on our experience of the meal. A meal time is not just re-fuelling the tank, it is their to be lived, enjoyed and reaped.
On that note let’s press on with this recipe, this came to be as a result of a terms worth of learning the fruit and veg. in Spanish. The class shared a delicious meal all prepared in Spanish, to mark the end of term. Below is the soup that took shape from all the veg that was brought in by the children. This was served with bread, butter, a salad and cheese cubes. All in all that's my kinda Spanish class!
So as you may have guess by now this is not a “traditional” soup from anywhere, but as it came to be in the Spanish Lesson, it is known in our home as “Spanish soup”, and it is ALWAYS prepared in Spanish!
CREMA DE SOPA DE VERDURAS
Ingredientes/ Ingredients:
1 ajo (garlic bulb)
2 chirivia (parsnips)
5 zanahorias (carrots)
3 calabacin (courgettes)
1 batatas (sweet potato)
3 patatas / papas (potatoes)
3 cebolla (onions)
1 judias verdes (pack of green beans)
2 puerro (leeks)
1 pimiento rojo (red pepper)
2 apio (sticks of celery)
3 tblspns aceite de oliva/mantequilla (Oil/butter) (although I do not recommend cooking in olive oil, but it was part of their learning)
Metodo/ Method:
pelar le verdura, (peel the veg)
cortar la verdura, (chop the veg)
freir la verdura (fry the veg)
anadir agua (add water, enough to cover the veg)
cocinar hasta que la verdura sea suave (cook till the veg is soft).
Mezclar la verdura (blend the veg)
Ilevar a ebullicion ( put back on heat and bring to boil)
apagar y servir (switch off the heat and serve)
Disfrutar! (Enjoy!)
On that note let’s press on with this recipe, this came to be as a result of a terms worth of learning the fruit and veg. in Spanish. The class shared a delicious meal all prepared in Spanish, to mark the end of term. Below is the soup that took shape from all the veg that was brought in by the children. This was served with bread, butter, a salad and cheese cubes. All in all that's my kinda Spanish class!
So as you may have guess by now this is not a “traditional” soup from anywhere, but as it came to be in the Spanish Lesson, it is known in our home as “Spanish soup”, and it is ALWAYS prepared in Spanish!
CREMA DE SOPA DE VERDURAS
Ingredientes/ Ingredients:
1 ajo (garlic bulb)
2 chirivia (parsnips)
5 zanahorias (carrots)
3 calabacin (courgettes)
1 batatas (sweet potato)
3 patatas / papas (potatoes)
3 cebolla (onions)
1 judias verdes (pack of green beans)
2 puerro (leeks)
1 pimiento rojo (red pepper)
2 apio (sticks of celery)
3 tblspns aceite de oliva/mantequilla (Oil/butter) (although I do not recommend cooking in olive oil, but it was part of their learning)
Metodo/ Method:
pelar le verdura, (peel the veg)
cortar la verdura, (chop the veg)
freir la verdura (fry the veg)
anadir agua (add water, enough to cover the veg)
cocinar hasta que la verdura sea suave (cook till the veg is soft).
Mezclar la verdura (blend the veg)
Ilevar a ebullicion ( put back on heat and bring to boil)
apagar y servir (switch off the heat and serve)
Disfrutar! (Enjoy!)
AUTHOR:
MAE
I grew up on these pancakes in Saudi. Definitely a must have at least a few times in Ramadan for "sehri", especially during the last 10 days. We would stay up all night praying, then we would indulge in these yummies just before sunrise, having loads of fun making fun shapes!
Easiest pancakes you will make!
INGREDIENTS:
1 cup self raising flour
1 cup milk
1 egg
METHOD:
-Mix it all up in one big bowl with a whisk, to a smooth batter.
-Preheat a nonstick pan on a low flame, using a drop of oil and a kitchen roll leaf, smear the oil all around the pan
-Keeping the heat still on low; using a ladle pour a ladle of batter in the middle of the pan and let it spread naturally into a nice circle.
-Let it cook on one side until you see little bubbles form on the surface once there is a healthy covering of bubbles, it is ready to flip over to the other side, let it cook on the second side for around 30 seconds flip it over, it should start being golden on the second side as well, if so then it is ready to remove and serve, if not then flip back on to second side and cook for a further 10-15 seconds or until golden colouring appears.
-Serve hot, with your favourite toppings.
**(alternately you can add a couple of table spoons of sugar to the batter and eat plain)**
top tip:
you can make this pancake into different fun shapes (or letters) by using a spoon. Spoon on batter into different shapes on to the pan, and cook as normal, my kids love to "eat" their initials! Great bit of Sunday morning fun!
Easiest pancakes you will make!
INGREDIENTS:
1 cup self raising flour
1 cup milk
1 egg
METHOD:
-Mix it all up in one big bowl with a whisk, to a smooth batter.
-Preheat a nonstick pan on a low flame, using a drop of oil and a kitchen roll leaf, smear the oil all around the pan
-Keeping the heat still on low; using a ladle pour a ladle of batter in the middle of the pan and let it spread naturally into a nice circle.
-Let it cook on one side until you see little bubbles form on the surface once there is a healthy covering of bubbles, it is ready to flip over to the other side, let it cook on the second side for around 30 seconds flip it over, it should start being golden on the second side as well, if so then it is ready to remove and serve, if not then flip back on to second side and cook for a further 10-15 seconds or until golden colouring appears.
-Serve hot, with your favourite toppings.
**(alternately you can add a couple of table spoons of sugar to the batter and eat plain)**
top tip:
you can make this pancake into different fun shapes (or letters) by using a spoon. Spoon on batter into different shapes on to the pan, and cook as normal, my kids love to "eat" their initials! Great bit of Sunday morning fun!
AUTHOR: |  |
This Recipe I picked up from when I was in Saudi, I do not know to whom to give the credit to, so whoever created this "thank you!!" It is dead easy and delicious!
INGREDIENTS:
120 grms "Rice crispys"
100 grms butter
100 grms sugar
100 grms date paste
METHOD:
-In a wide and high sided heavy bottom pot on a medium heat, heat up the butter sugar and date paste until it is all melted and starts to just bubble
-Remove from heat and working quickly mix in the "rice crispys" evenly.
-In a medium heat proof glass rectangle dish, spoon out the mix
-Still working quickly, using a flat melamine style turner, press down the mix to a smooth compact even layer, so that the layer is about the thickness you want your finished squares to be (roughly between an inch to and inch and half)
-leave to cool for 40-45 minutes
-using a butter knife cut into "squares" of your desired size but do not remove from the dish yet.
-cover the dish with cling film and leave to fully cool at room temperature. ( about 1 1/2 -2 hours more)
-now they should be set enough to remove from the dish for serving, store in an air tight container.
VARIATION:
one can add melted cooking chocolate on top either drizzled or in a thin smooth layer (apply the chocolate after cutting).
TOP TIP:
Pressing into a compact layer is the most vital part and needs to be done so that it is as compact as can be, otherwise the square will not hold and fall apart.
MY WEIGHING CHEATS:
As you know I am always trying to get out of actually weighing ingredients, so for this recipe what I do is, buy 500grms butter 500grms date paste, 700grm pack of rice krispies and a 1kg pack of sugar, I use the whole of the butter, the whole of the dates and half the pack of sugar (just by eye balling it) and I estimate 6/7ths of the rice krispies pack (this ratio yields enough to make three big 8-10 serving size dishes worth of mix).
Easy made easier!
AUTHOR:
MAE
Shorba - clear meat and wheat broth soup.
Serves 6-8 people
The soup base:
-Wash and soak 2 cups of medium cracked wheat for 2-3 hours.
-Once soaked drain the water.
-Next in a large high sided heavy bottom pot add:
(Pre-soaked) drained cracked wheat
5 cups of water
Lamb/chicken/veg stock cubes X 4( chicken is my preference)
a pinch of turmeric
peppercorns X 8
cardimons X 3
cloves X 3
Dried (birds eye) chillies 1-3 ( not necessary if you wish to keep it mild)
a stick of cinnamon
Salt to taste.
-On a medium heat boil until the wheat has soften and is ready to eat. -Check by mashing a couple of grains between your forefinger and thumb. The grain should be soft enough to mash leaving just a tiny firm fibre part in the middle.
(Takes 4-6 hours on medium heat )
-Add more water as and when needed, enough that the “water line” is about an inch above the “wheat line”. (Do not be tempted to add too much water at the cooking stage as extra water is added at final stage to get to the right consistency of soup- if you add too much water it could become too watery at the end once everything is added, remember it's easier to add at the end then take away).
-Once cooked it is ready for the addition of the other ingredients which can be added straight away if pre-prepped or the soup base can be set aside left to cool and added to later on.
N.B.
Before adding the other ingredients this is the perfect time to fish out the unwanted whole spices.
Meat:
about 400g boneless lamb meat (ideally from the leg portion)
Thinly cut small pieces of lamb (no bigger than an inch in height and half cm thick).
In a medium heavy bottom pot add:
oil 3-4 tbspn
onion 2 medium finely chopped
On a medium-high flame cook until translucent
Next add:
ginger 3 tspns
garlic 2 tspns
Cook for a of minute
Next add the meat -Brown off the meat
Next add:
turmeric ⅓ tspn
salt to taste
chilli powder to taste
100-150 ml water
Cook on a medium-low flame until the meat is tender- If there is still plenty water left, turn up the heat to dry off any excess water (stiring continuously so that it does not burn) so that you are just left with a thick gravy coating.
Set a side.
Tomato:
Blanch 5-6 medium tomatoes remove skin and blitz. Also set aside.
Combining the dish:
-To the soup base add the meat with its gravy
(Once you have taken out the meat and gravy, add a little water to the meat pot and using your spoon “wash out” the remaining gravy into the soup base too so that you do not lose any of the lovely flavours from the gravy).
-Next add the blitzed tomato.
-Add the juice of one lemon. ( Or less or more to taste)
-Add 1-3 green chillies whole washed and pierced. (Not necessary if you wish to keep it mild)
-Salt to taste.
-Check the consistency of the soup that it is as thick/thin as you like, add water if you need to make it thinner.
-Bring to the boil.
-Switch off and garnish with chopped coriander.
-Serve hot
Top tip:
Do not cover after garnish as you lose the lovely green colour.
Serves 6-8 people
The soup base:
-Wash and soak 2 cups of medium cracked wheat for 2-3 hours.
-Once soaked drain the water.
-Next in a large high sided heavy bottom pot add:
(Pre-soaked) drained cracked wheat
5 cups of water
Lamb/chicken/veg stock cubes X 4( chicken is my preference)
a pinch of turmeric
peppercorns X 8
cardimons X 3
cloves X 3
Dried (birds eye) chillies 1-3 ( not necessary if you wish to keep it mild)
a stick of cinnamon
Salt to taste.
-On a medium heat boil until the wheat has soften and is ready to eat. -Check by mashing a couple of grains between your forefinger and thumb. The grain should be soft enough to mash leaving just a tiny firm fibre part in the middle.
(Takes 4-6 hours on medium heat )
-Add more water as and when needed, enough that the “water line” is about an inch above the “wheat line”. (Do not be tempted to add too much water at the cooking stage as extra water is added at final stage to get to the right consistency of soup- if you add too much water it could become too watery at the end once everything is added, remember it's easier to add at the end then take away).
-Once cooked it is ready for the addition of the other ingredients which can be added straight away if pre-prepped or the soup base can be set aside left to cool and added to later on.
N.B.
Before adding the other ingredients this is the perfect time to fish out the unwanted whole spices.
Meat:
about 400g boneless lamb meat (ideally from the leg portion)
Thinly cut small pieces of lamb (no bigger than an inch in height and half cm thick).
In a medium heavy bottom pot add:
oil 3-4 tbspn
onion 2 medium finely chopped
On a medium-high flame cook until translucent
Next add:
ginger 3 tspns
garlic 2 tspns
Cook for a of minute
Next add the meat -Brown off the meat
Next add:
turmeric ⅓ tspn
salt to taste
chilli powder to taste
100-150 ml water
Cook on a medium-low flame until the meat is tender- If there is still plenty water left, turn up the heat to dry off any excess water (stiring continuously so that it does not burn) so that you are just left with a thick gravy coating.
Set a side.
Tomato:
Blanch 5-6 medium tomatoes remove skin and blitz. Also set aside.
Combining the dish:
-To the soup base add the meat with its gravy
(Once you have taken out the meat and gravy, add a little water to the meat pot and using your spoon “wash out” the remaining gravy into the soup base too so that you do not lose any of the lovely flavours from the gravy).
-Next add the blitzed tomato.
-Add the juice of one lemon. ( Or less or more to taste)
-Add 1-3 green chillies whole washed and pierced. (Not necessary if you wish to keep it mild)
-Salt to taste.
-Check the consistency of the soup that it is as thick/thin as you like, add water if you need to make it thinner.
-Bring to the boil.
-Switch off and garnish with chopped coriander.
-Serve hot
Top tip:
Do not cover after garnish as you lose the lovely green colour.
MY RECIPE BOX
My heritage spans from the flavours of Bihar to the cuisine of the Arabias, the colourful food of Bengal to the delicacies of Pakistan.
I bring together here recipes that I have been blessed enough to have been entrusted with by my friends and family.
HERE YOU WILL FIND:
FAMILY RECIPES THAT HAVE BEEN PASSED DOWN TO ME.
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