Posts tagged ‘recipe’

March 12, 2014

Potato Soya Koftay

by Khanum

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Updated May 2014: Because I accidentally deleted some of my media files from the blog, You won’t be able to view rest of the pictures that were initially attached with this post. My humble apologies for that. please, continue to read

I’m officially the lady of the kitchen, now. Before I turned 25, I stepped into the home kitchen only when I was inspired. But now, things have changed. I have no other option but to step into the culinary battle zone everyday, due to my mother’s recent resignation from the Kitchen Chef post. So I did little improvisation in my cooking principles, and have set some new rules on home ground.

1- Everyday is a brand new day, therefore, If I am to be forced to take over kitchen, I will do it my way. And my way is, Everyday a new dish.

2- Goodbye to ordinary tasteless pulses, traditional vegetable meals and plain recipes.

3- Experiment in the kitchen is a must. You can’t handle it? Don’t eat. Chutti karo.

4- I have to take 2 days off in a week at least to regenerate my skills and energy. Which means, my family has to go on diet for two days.

5- And finally, Absolutely, No telephoning the neighbours and aunties and every possible or distant relatives to invite them over for lunch, to showcase my recipes. *If somebody still wants to gift me anything as a reward, that’s totally fine*

And now, The recipe. Potato Soya Koftay!

In my last post I told you guys about the organic garden we have. This is what inspires me now to create good food. So yesterday morning, I noticed the coriander and soya leaves were finally ready to be cut. So I cut them off and my goodness! The fresh smell it had. Heaven! My mother couldn’t contain her happiness and started shooting me. *Shooting me as in with camera, not with a gun*

She photographed me as well as made some funny videos of me doing the work. I wish I can share some videos with you all in the future. 

So after I was done with the cutting, I realised I still hadn’t decided what I wanted to cook for the day. My mother got hold of a food magazine and there it was, Ala ka scram! Potato Soya Koftay, snapped beautifully and giving off delicious vibes. I immediately knew what I wanted to do with the fresh soya that I had discovered in the garden recently. So without any delay, I started my version of the recipe.

And I swear, I never ever looked at or read the recipe card for the dish. That’s how I do it. A good bite or a good quality picture of any recipe is enough to imagine the ingredients used in it. Believe me! Stop wasting time on reading recipe card and watching those endless masala masla TV programs. That’s why I absolutely love bbc food. They make it quick, push you to experiment with the limited ingredients available and turn you into a versatile bomb chef.   

Ingredients Used in Potato Soya Koftay

Divide the recipe into two halves. 1- The gravy. 2- The koftay.

You all know how to make Gravy, right! It’s the basic masala  used for Pakistani dishes. If you unfortunately don’t know that yet, no worries. I am going to list the ingredients here. The rest of the “how to make it” part is something you should do yourself. SO you need:

1– Chopped Onions – Fry them brown in Oil

2– Chopped Ginger and Garlic / Or Ginger garlic paste

3– Yogurt

4– Sliced Capsicum

5– Small chicken pieces

6- Sliced Green chilli

7- Asian Spices , you know the usual.  Salt it according to your taste.

I prepared the gravy first, put it aside and then started working on the koftay. I used 4 potatoes and boiled them.

The ingredients used in the potato mash are:

1- Generous amount of soya leaves

2- Two bread slices (Soak the bread in water if your potatoes aren’t soft and you want to have a smooth mixture, but if your potato mash is already soft, use dry bread)

3- Mayonnaise

4- Black pepper and Salt

After the mash is done, you need to shape them into small balls.

Once you have your koftay ready. You need to coat the koftay with 2 more ingredients to have that crispy brown layer when you fry them. So coat them first with Corn flour, Step 2: dip into egg, step 3: generously coat with bread crumbs. Fry them and then finally , place the koftay (Potato soya balls) onto the gravy. Serve with Roti and yogurt chatni.

This is one dish that’s so light on the stomach that I ended up eating 5 of those koftay. Seriously, I am ruining my diet.

P.S. Excuse the photo quality, kindly. I’m photographing with my cell fone these days, so you’ll have to suffice with these for now.

July 2, 2012

Italian Fettuccine with Meatballs

by Khanum

Who says you can’t cook when you have exams or a upset stomach? Living in this part of the World means, obsessed with Delicious spicy food. Yes, yes and 1000 times yes! I am a proud foodaholic. It only happens, I like to cook more than I like to eat. And this just does not mean I cook under normal circumstances. Nope! My love for food heals me. I cook when I am stressed. I cook when I am sick. I cook when I have exams, yes yes and 100 times yes! anytime and anything. I just need the will to cook it and there you go!

I had plans to make Gulab Jamun today and blog on that, however, this sudden shift in the taste , in the middle of the night yesterday had me excited about making Italian Pasta dish.

What I do when I have a stomach that is forbidden for ravishing food for awhile? I watch lots n lots of BBC cooking shows online. That’s my therapy. This inspires me to get well soon for the sake of those delicious recipes that are still unexplored by me.

So following that, Last night I was watched Jamie Oliver’s Ministry of Food program. In a very old episode of it he prepared Italian spaghetti with meatballs. It of course had me off track and I forgot I am on strict diet by the doctor. I went to the kitchen at 2am in the night with a grumbling tummy and a torch in my hand. Guess what? It’s Pakistan. The light can go off any time. The moment I entered kitchen it went off again for the 100th time. SO obviously, a torch came to this damsel’s rescue. I searched for pasta but there was none. So I turned on GPS internet on cell and looked for fresh home made pasta recipe. I stumbled upon a very easy recipe by GialloZafferano, Italy’s number 1 food website. Ingredients for pasta are simple. Eggs and all purpose white flour.

This is how you make Fresh Pasta at home.

I took one 1 small cup of flour for one serving. and One egg. Make a pool of flour on clean kitchen shelf or a cutting board will work too. Then make a whole in the middle of it and break one egg in it. Using a fork, gently whip the egg in the centre of flour and slowly let both the ingredients mix. Then leave the fork and mix it with your fingers. When the mixture has the consistency of a sticky glue like , this is the time you need to use your hands and make a soft/hard dough. Please remember, it will not be a very soft dough as we haven’t used butter in it. That is used in the tart dough not for pasta otherwise your pasta will become just a regular dough of flour.Once your dough is ready after several minutes of hand shake with the flour, you need to put it in the refrigerator for awhile. In my case, it turned out,  I put it there and fell asleep. So rest of the recipe was made in the morning.

Roll it well, you’ll sweat profoundly during this and Your dough is now ready to be cut in many pasta shapes.Pipes, lines or bow ties whatever you call it. And Hey! Do you know there are more than 600 pasta shapes in the world? woof! I made only 2 of them. Farfalle and Fettuccine. Farfalle a type of pasta , commonly known as “bow-tie pasta”, the name is derived from the Italian word farfalla (butterfly).

While Fettuccine literally means little ribbons. Pretty, eh? I made these 😉

Now the Tomato Sauce for the Meatballs.

Its again very simple and depends on your style of cooking. I just follow my heart and put anything I feel like using at that time. Make small meat balls and fry them. Once they are done leave them aside and prepare the tomato sauce. You need tomatoes and some water for that. Shake it well in the shaker  and you’ll have a puree. Now finely chop garlic and green chillies. Fry them and pour the puree in. Let it cook for awhile and add your secret ingredients. In go the meatballs now and viola! Your meatballs are ready. Just boil the pasta and serve it.


P.S. My mom was really proud of me today 😀 I cooked pasta from the scratch!

February 11, 2011

The Yogurt Twist!

by Khanum

 

Wait wait! I know the food looks delicious and if u’re a Pakistani , ogling the dish above with mouth watering condition, I’m bound to give u its recipe pal, really , no problem! Just make some ‘Dahee ka Raita’ aka Yogurt Twist and throw in some lazeez ‘Tasty Tasty’ meat balls in the mixture! finish off with a desi ‘tarka’ using garlic n ginger! and WOALLA! there you go! Eat it with Roti or just with your fingers !

Yogurt Twist! My mom’s version!