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Mushroom Paprikash

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Mushroom Paprikash Recipe

Mushroom Paprikash inspired by the novel “Dracula” by Bram Stoke.

The Inspiration Behind Mushroom Paprikash

“We left in pretty good time, and came after nightfall to Klausenburgh. Here I stopped for the night at the Hotel Royale. I had for dinner, or rather supper, a chicken done up some way with red pepper, which was very good but thirsty. (Mem., get recipe for Mina.) I asked the waiter, and he said it was called “paprika hendl,” and that, as it was a national dish, I should be able to get it anywhere along the Carpathians.”

Amongst the several food and drink references in Bram Stoker’s horror masterpiece, I have been particularly fascinated with the idea of Paprika Hendl ever since coming across it while reading “Dracula” over a decade or so ago.

Believed to be what is known as Chicken Paprikash in current times, the vegetarian take on this Hungarian classic, Mushroom Paprikash, has been one of the 768 or so recipes that I keep telling myself I need to try but never get around to making.

With the Lahori weather turning cool, gray and decidedly Transylvanian, and today being a special day for the massive horror fan that I am, it was finally time to make this comforting classic.

What Is Mushroom Paprikash And How Exactly Is It Made

Simple yet rich, this creamy stew gets its velvety texture from heavy cream (easy hack to make sour cream in the instructions/method: no premixing required!) and packs a punch with heady smoked paprika and hot red chilli powder.

This may not seem like a lot of crisp fried button mushrooms but they are sitting atop a bed of shredded & equally crisp fried chanterelles and oyster mushrooms, all of which together, are a textural and flavour umami bomb.

Please read the note at the end of the recipe for details on the fresh mushrooms I used in this recipe and what you can substitute them with.

Mushroom Paprikash Recipe

Traditionally eaten with homemade egg noodle dumplings (galuska/nokedli/spätzle), I enjoyed this with a side of gnocchi-shaped pasta and a simple side of steamed broccoli and fresh baby spinach spiked with a fresh red chilli to balance the richness of this hearty dish.

For a cult-classic horror novel, there are plenty of food and drink mentions (magmila, impletata and slivovitz to name a few); rather strangely chilling if you think about it, since a vampire’s sole diet consists purely of blood and nothing else.

Perhaps I will create my versions of all of the food in the book together one day, as a feast in the infamous Count’s honour 😈.

On that note, here’s wishing a Spooky Halloween 🎃 to fans of the celebration!

 

Mushroom Paprikash

 

Simple yet rich, this creamy Mushroom Paprikash packs a punch with heady smoked paprika and hot red chilli powder. Topped with a selection of umami-rich crisp fried mushrooms for a deeply satisfying flavour.

 

Recipe Type: Main

Author: Alice In Eatland

Cook Time: 15-20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

  • 4 tablespoons oil
  • 2 cups mixed fresh mushrooms*
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 2 cups vegetable stock
  • Salt
  • 1/2 teaspoon red chilli powder or paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (if available)
  • 2-4 tablespoons heavy cream
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons cream/sour cream, to drizzle
  • Chopped fresh parsley
  • Boiled and buttered pasta, to serve
  • Steamed broccoli, to serve
  • Fresh baby spinach, to serve
  • Fresh red chilli, deseeded, to serve

 

METHOD

  1. Sauté whole or sliced mushrooms in a flat-based pan over high heat in batches, until crisp and browned. Cool completely in a metal sieve.
  2. Heat the remaining oil in the same pan and sauté onions and garlic until soft and fragrant.
  3. Add the tomato paste and cook till it darkens slightly.
  4. Sprinkle flour and cook the mixture 2-4 minutes or until the flour no longer smells raw.
  5. Remove pan from heat and whisk in the vegetable stock till the mixture is lump-free.
  6. Place pan back on the heat, season with salt, red chilli powder or paprika, smoked paprika (if using), garlic powder, onion powder and bring to the boil, whisking constantly.
  7. Cook 5 minutes until bubbly, keep whisking frequently.
  8. Turn the heat off and quickly whisk in 2-4 tablespoons heavy cream and lemon juice.
  9. Check seasoning, add more salt or lemon juice if needed and grind in fresh black pepper.
  10. Pour into serving dish/bowl/plate.
  11. Drizzle with heavy cream or sour cream, if wished.
  12. Top with fried mushroom mix and sprinkle chopped fresh parsley.
  13. Serve with boiled and buttered pasta of your choice and a side of steamed broccoli, fresh baby spinach and deseeded red chilli.

 

NOTE:

*I used a combination of sliced button mushrooms and shredded chanterelles and oyster mushrooms in this recipe.
Though fresh mushrooms taste best in this particular dish, you can absolutely use canned mushrooms instead.

This recipe, like most of my other recipes, is more of a guide rather than a strict set of rules to be fanatically adhered to, so please feel free to make substitutions and alterations to suit your preferences and budget.

Tamatar Paneer Recipe

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Tamatar PaneerTamatar Paneer, a vibrantly spiced Hyderabadi-style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

A spring-summer favourite, ideal for cooking when tomatoes are in seasonal abundance and one of my top favourite ways to enjoy paneer.

This recipe has been inspired by the Tamatar Paneer on the menu of Patli Galli, a desi restaurant that I am very, very fond of.

During Lockdown 2020, the restaurant started offering takeaway vegetarian and non-vegetarian thalis and Tamatar Paneer was one of the veg thali offerings. Notable mention: the Mirchi Ka Saalan from the veg thali was quite possibly, the best I’ve ever had.

The thalis have been discontinued but the delicious vegetarian options such as the ubiquitous Daal Maash and Palak Paneer are still available (both very good, actually). Thankfully, Tamatar Paneer is also still being offered and I believe, Patli Galli is the only restaurant in Lahore that has it on the menu. I hope they bring the Mirchi Ka Saalan back.

Tamatar Paneer Recipe

The phenomenal takeaway Vegetarian Thali (Tamatar Paneer in the centre) from Patli Galli Restaurant, during Lockdown 2020. They need to bring this back!

6 Tips For Making The Best Tamatar Paneer

  • Use ripe tomatoes for best results.
  • Tomato Paste adds great depth of flavour so please try not to omit it.
  • A small amount of sugar (preferably soft brown sugar, but regular white sugar is fine)  is essential to balance out the acidity of the tomatoes.
  • Please use the best quality paneer you can find for this recipe.
    Search for home-based vendors or small scale artisanal cheese makers. Commercially available cottage cheese is no substitute for paneer and is “highly NOT recommended” here!
  • I have used homemade paneer and would encourage you to do the same to make a really standout Tamatar Paneer. The recipe for homemade paneer is linked in the ingredients list (or just type in the search bar above).
    If you follow the recipe correctly, your paneer will turn out rich and creamy and will stay moist and velvety inside even after being grilled to a crisp outside.
  • Try Tamatar Tofu for a delicious vegan spin on this dish.
    Simply replace the paneer with firm or extra firm tofu.
    Slice tofu slab in half horizontally and  microwave 2 minutes on high. Much of of the liquid will get released.
    Drain and place tofu between heavy duty paper towels or a kitchen towel with a cutting board and a weight on top to press out as much moisture as possible.
    After 30 minutes, cut the pressed tofu into cubes or wedges and proceed with the grilling part of the recipe.

Tamatar Paneer is best served with garlic naan but a simple roti or a paratha will do in a pinch. Good with boiled white rice too. Surprisingly decent cold, straight out of the fridge as well.

Tamatar Paneer Recipe

 

How To Make Tamatar Paneer

 

Tamatar Paneer, a vibrantly spiced Hyderabadi style tomato curry with “crisp-on-the-outside-creamy-on-the-inside” grilled homemade paneer wedges.

 

Recipe Type: Main

Author: Alice In Eatland

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

 

TOMATO CURRY

  • 2 tablespoons oil
  • 1 dried red chilli
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon brown mustard seeds
  • 1/4 teaspoon nigella seeds
  • Salt
  • 6 – 8 fresh or dried curry leaves
  • 1/2 tablespoon crushed garlic
  • 1/2 tablespoon grated ginger
  • 2 teaspoons gram flour
  • 1 tablespoon tomato paste
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon Kashmiri chilli powder (optional)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • Good pinch brown sugar or white sugar
  • 500 grams ripe tomatoes, blended to a coarse purée
  • 3/4 cup hot water

 

GRILLED PANEER

  • 100 – 200 grams paneer wedges or cubes (find the recipe to make your own paneer at home here
  • 1 tablespoon oil


TEMPERING & GARNISH

  • 1 tablespoon oil
  • 1 dried red chilli
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon brown mustard seeds
  • 1/4 teaspoon nigella seeds
  • 2 cloves garlic, peeled & thinly sliced
  • 2 fresh green chillies, quartered
  • 6  – 8 fresh or dried curry leaves
  • Fresh mint leaves
  • Fresh coriander leaves
  • Fresh red chillies (optional)

 

METHOD

 

TOMATO CURRY

  1. Heat oil.
  2. Add dried red chilli, cumin seeds, brown mustard seeds and nigella seeds.
  3. Sauté until the seeds start crackling.
  4. Add curry leaves, followed by crushed garlic and grated ginger.
  5. Stir until fragrant and add the gram flour.
  6. Sauté until the gram flour doesn’t smell raw anymore and the colour deepens slightly, about 2 – 4 minutes.
  7. Add tomato paste, salt, turmeric powder, red chilli powder, Kashmiri chilli powder (if using, cumin powder, coriander powder and sugar.
  8. Cook, stirring and adding a splash of water if needed, till the masala thickens and the oil begins to separate from it.
  9. Pour in the coarsely blended tomato purée and bring to the boil, stirring constantly.
  10. Cover partially and cook on medium heat, stirring frequently, until the liquid evaporates and the tomato mixture thickens and begins to come together.
  11. Add water at this stage, stir and bring to a simmer.
  12. Let cook 5 – 10 minutes, stirring occasionally, until the oil begins to float on top in places and the curry is as thick as your preference.

 

GRILLED PANEER

  1. Heat a grill pan or heavy bottomed frying pan (non-stick works better here) on high heat and brush with half a tablespoon of oil.
  2. Coat the paneer wedges or cubes thoroughly with the remaining half tablespoon of oil.
  3. When the grill pan/frying pan is searingly hot (this is important, otherwise the paneer will stick to it), add the oil-coated paneer pieces. (Please follow the same instructions if you’re grilling tofu for a vegan Tamatar Tofu – see tip #6 at the top first though!)
  4. Let sit undisturbed 2 – 4 minutes or until you can see the bottom edges of the paneer browning.
  5. Turn carefully, prying gently to loosen with a spatula or butter knife if needed, and cook the same way on the other side.
  6. Remove paneer pieces to a plate.

 

TEMPERING & GARNISH

  1. Spoon the Tomato Curry into a serving dish or bowl.
  2. Arrange the grilled paneer pieces on top.
  3. Heat oil in a small pan.
  4. Add all other ingredients, except the mint and coriander leaves.
  5. Sauté until the garlic turns light golden and pour the hot tempering over the tomato curry and grilled paneer.
  6. Garnish with fresh min leaves, fresh coriander leaves and sliced red chillies, if using and serve.

Tikka Kofta Biryani

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Tikka Kofta Biryani Tikka Kofta Biryani: juicy barbecue-smoked tikka flavoured plant-based koftay on a bed of fluffy fragrant masala rice, the stuff of biryani dreams!

This beautiful and satisfying biryani makes for a comforting family meal and is also elegant enough to be served when entertaining guests.

Like most good biryanis, this one doesn’t need any sides really except maybe a cool plant-based raita and a crunchy kachumer salad on the side.

Tikka Kofta Biryani

I probably should’ve started with a basic biryani recipe instead of jumping straight onto a Tikka Kofta Biryani, since this is my first biryani recipe on the blog. Which is strange, considering how often I make biryani at home.

The recipe is fairly straightforward and just because there are several steps does not mean it is difficult by any means.

The key to making a good biryani, in my most humble opinion, is practice.

Tikka Kofta Biryani

Since biryani making can be an involved and time consuming process, I often prefer making the biryani components in stages.

Like for this Tikka Kofta Biryani, I’d make the tikka koftay and the biryani quorma one day (sometimes weeks ahead – thank you deep freezer!) and then boil the rice and assemble and finish the biryani the next day. Much easier to manage my time and sanity that way.

I would urge you to go through the tips at the end of the recipe, which are some of my thoughts and tricks that I’ve learned making biryani over the years.

Tikka Kofta Biryani

 

TIKKA KOFTA BIRYANI 

 

Recipe Type: Main

Author: Alice In Eatland

Serves: 2 – 4

 

Tikka Kofta Biryani: juicy barbecue-smoked tikka flavoured plant-based koftay on a bed of fluffy fragrant masala rice, the stuff of biryani dreams!

 

Tikka Koftay

  • 1 tablespoon oil
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon grated garlic
  • 1-2 tablespoons tikka masala
  • 1 tablespoon roasted gram flour
  • 4 medium potatoes, boiled, skinned & mashed
  • 1/2 cup boiled kaalay channay or red kidney beans, coarsely ground in food processor
  • Salt
  • Handful chopped fresh coriander leaves
  • A few green chillies, seeded & finely chopped


For the dhuan/smoke:

  • A small piece of charcoal
  • A small square of aluminium foil
  • 1/2 teaspoon oil
  • Metal tongs

 

  1. Heat oil in a pan.
  2. Add grated ginger and grated garlic.
  3. Sauté until fragrant then add the tikka masala and the roasted gram flour.
  4. Mix well and sauté 10-20 seconds.
  5. Add the mashed potatoes and the beans and mix very well.
  6. Check seasoning and adjust if required.
  7. Switch off the heat and cool to room temperature.
  8. Stir in the coriander and green chillies.
  9. Form into 15-20 balls, the size of an apricot.
  10. Chill koftay in the freezer half an hour.
  11. Deep fry, shallow fry, air fry or bake as per your preference.
  12. Place the aluminium foil in the centre of a pan that has a lid.
  13. Arrange the koftay around the foil.
  14. Ignite the charcoal by placing it directly into the fire on your burner.
  15. Turn a few times with the tongs until red hit in a few places.
  16. Using the tongs, place the charcoal onto the foil in the pan.
  17. Pour the oil on top of the charcoal and as soon it smokes, cover the pan immediately with the lid.
  18. Let stay covered until the smoke subsides.
  19. Remove the charcoal.
  20. Your Tikka Koftay are ready.

 

Biryani Masala

  • 1/2 teaspoon whole black peppercorns
  • 4 cloves
  • 4 green cardamoms
  • Seeds of 1/2 a black cardamom
  • 1 inch stick cinnamon
  • 1/4 of a star anise
  • 1/8 inch piece nutmeg
  • 1 big blade of mace
  • 1/2 teaspoon black cumin seeds
  • 1/2 tablespoon white cumin seeds
  • 1/2 tablespoon coriander seeds

Grind all of the above as finely as possible in a coffee grinder.

Then add the following to the ground spices:

  • 1/4 teaspoon white pepper powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Kashmiri red chilli powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon red chilli flakes
  • 1/2 tablespoon white cumin seeds
  • 1/4 of a star anise
  • 4 black peppercorns
  • 2 cloves
  • 2 green cardamoms
  • 1 small black cardamom
  • 1 inch stick cinnamon
  • 1 bay leaf
  • 4 dried plums (aloo bukharay)
  • 1/2 teaspoon salt

Mix well.

This makes enough for the whole recipe.

 

Biryani Ka Quorma

  • 1/4 cup + 1 tablespoon oil
  • 1 medium onion, peeled & finely chopped
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 2 medium tomatoes, coarsely puréed/blended
  • 2 tablespoons biryani masala from a box OR the entire quantity of the homemade biryani masala from the recipe on top
  • 1/2 cup vegetable stock OR 1/2 a vegetable stock cube
  • 3/4 cup coconut yoghurt OR full fat coconut milk OR 1/2 cup coconut cream + 1/4 cup full fat or lite coconut milk
  • 1 tablespoon fresh lemon juice

 

  1. Heat oil and sauté onion till golden. Do not over brown.
  2. Remove 1 tablespoon oil from the pan and reserve.
  3. Stir the grated ginger and the grated garlic into the pan.
  4. Sauté 10 seconds.
  5. Add puréed tomatoes, biryani masala, vegetable stock or crumbled vegetable stock cube & coconut product of choice.
  6. Stir and bring to a rolling boil.
  7. Let boil a minute or so then lower the heat and simmer partially covered 10-15 minutes or till the oil starts floating in places at the surface of the gravy.
  8. Turn off the heat and stir in the fresh lemon juice.
  9. Taste.
  10. At this stage the quorma should be saltier and spicier than your preference.

 

Biryani Rice

  • 2 1/4 cups rice, basmati or sella
  • 1 tablespoon salt
  • 4 green cardamoms
  • 2 small bay leaves

 

  1. Wash the rice in a few changes of water.
  2. Soak basmati 15-20 minutes and sella for 2 hours.
  3. Bring 14- 16 cups of water to a rolling boil in a large pan.
  4. Have a colander or sieve ready.
  5. Add salt, green cardamoms and bay leaves to the boiling water.
  6. Drain the rice and add to pan.
  7. Bring the water back to the boil.
  8. Cook uncovered until the rice is half done (2-3 minutes for basmati & 3-5 minutes for sella).
  9. Drain.

 

To Finish:

  • Small pinch red food colour powder
  • Small pinch yellow food colour powder
  • 4-5 sprigs fresh mint
  • 4-6 fresh green chillies, pierced in places
  • A few slices lemons
  • 1 tomato, sliced
  • Khewra water or essence
  • Fresh mint leaves
  • Roasted cashews
  • Edible silver leaf (warq), optional 

 

  1. To assemble the Kofta Tikka Biryani, place your tawa onto the stove over a medium heat.
  2. Pour the biryani quorma into the base of a flat bottomed pan that has a tight fitting lid.
  3. Spread the boiled rice evenly in a single layer over the quorma to cover.
  4. Mix the red and yellow food colours separately in two small bowls with a teaspoon each of water.
  5. Drip the 2 colours in places all over the rice, making sure to leave most of the rice white.
  6. Place the fresh mint sprigs, green chillies, lemon slices and sliced tomatoes on top.
  7. Drizzle over the reserved tablespoon of oil and the khewra essence.
  8. Arrange half the tikka koftay on top of the rice.
  9. Cover with the lid and place on the hot tawa.
  10. Increase the heat to high and let cook 5 minutes then reduce the heat and let simmer 10-15 minutes or till steamy and damm is reached.
  11. Remove the mint sprigs and plate biryani onto a serving dish.
  12. Top with the remaining tikka koftay.
  13. Garnish with fresh mint leaves, sliced green chillies and roasted cashews.
  14. Top some of the koftay with a bit of warq, if wished.


Tips For A Great Tikka Kofta Biryani Making Experience:

 

  • Make Ahead: Tikka Koftay

Follow recipe till step 11.

Cool koftay completely and freeze airtight up to a month.

To use, preferably flash deep fry or pan very briefly directly from the freezer.

Or just thaw completely in the fridge and use.

Finish from step 12 onwards.

 

  • Make Ahead: Biryani Quorma

Follow recipe till the end and cool completely.

Freeze airtight for up to 1 month.

Defrost completely in the fridge and warm up throughly before finishing with the rice.

 

  • Basmati rice requires careful timing and may break or the grains may stick together if not handled with care.
  • Sella rice is very forgiving as it retains its shape even if overcooked.
  • When making biryani for guests, I prefer hardy sella over delicate basmati.
  • The water for boiling both the basmati and sella must be well salted, just as you would generously salt it for boiling pasta.
  • For all 3 biryani rice colours to show separately, do not mix the biryani when plating. Just scoop it out and place on your dish. Mix rice on your plate when actually eating.

 

  • I feel fresh mint is essential for biryani damm. 
    However, I do not care for blackened mint leaves after they’ve been steamed and damm’ed, neither looks wise nor taste wise.
    Hence, I use whole mint sprigs for the damm as they are much easier to fish out and discard.
    I then top the biryani with fresh vibrant green mint leaves just before serving.
  • Skip the koftay if you are pressed for time (or energy) and make an equally delicious Aaloo Biryani.
    Just add 4 – 6 medium potatoes (halved) to the quorma after step 7 with 1/4 cup water.
    Cover and cook till potatoes are tender.
    Follow the rest of the recipe as is.

 

  • It is completely ok if you prefer commercially available biryani masala over making your own from scratch.
    Ignore anyone who may judge you for that.

Vegan Seekh Kabab

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Vegan Seekh Kabab
Vegan Seekh Kabab, the stuff of plant-based barbecue dreams.

Rich, melt in your mouth kababs with the sensational flavours of Pakistani barbecue minus the meat.

I keep a batch in the freezer and pull a couple out for a number of fabulous meals.

Desi Meals That You Can Make With Vegan Seekh Kababs:

+ served as part of a desi vegetarian lunch or dinner spread

+ rolled inside a naan or paratha with chutney & salad for a delicious street style roll

+ the same kabab mixture shaped into small patties to make desi style sliders

Vegan Seekh Kabab

I’ve kept this Vegan Seekh Kabab recipe pretty straightforward with a simple base of channa daal and potatoes plus other basic spices and readily available ingredients.

One can be totally flexible with the recipe and additions such as very finely chopped veggies like carrots, peas, french beans, mushrooms etc may be added for extra flavour, texture & nutrients.

Vegan Seekh Kabab

Zeera Naan, Tandoori Roti & Pudina Lachha Paratha. Homemade. Vegan.

 

Hydrated soya mince or soya granules may also be added for more of a meatier texture.

Next time you hear someone woefully bemoan “Kya banaoon?” because they have a vegetarian or vegan guest coming for a meal (obviously when it’s safe to socialise and have folks over post-pandemic), please direct them to this recipe. About time us non-meat eaters got treated to crazy good daawat food other than the ubiquitous Daal Maash, Mixed Sabzi & Paalak Paneer, fabulous though they are.

Vegan Seekh Kabab

Use this recipe as a guide, make it your own and feel free to add an ingredient or lessen any spice etc depending upon your personal preference.

The one step that I would advise you not to change or skip is the “smoking” part of the recipe. It is essential if you want your Vegan Seekh Kabab to be infused with the signature charred smokiness that is the hallmark of desi barbecue.

Vegan Seekh Kabab

VEGAN SEEKH KABAB

 

Rich, melt-in-your-mouth Vegan Seekh Kabab with the sensational flavours of Pakistani barbecue minus the meat. The stuff of plant-based barbecue dreams!

 

INGREDIENTS

  • 2 medium potatoes, boiled, peeled & mashed/grated
  • 1/2 cup channa daal, soaked 1 hour & boiled till soft but firm & not mushy
  • 1/2 – 1 cup very finely chopped firm mixed vegetables (optional)
  • 1/4 cup hydrated soya mince or granules (optional)
  • 1 medium onion
  • 2 tablespoons tandoori masala (homemade or your favourite brand)
  • 2 tablespoons oil
  • 1 teaspoon grated garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons dry roasted gram flour (besan) plus extra
  • 1/2 teaspoon garam masala
  • 4-6 green chillies, finely chopped
  • Handful fresh coriander (leaves & stalks), finely chopped
  • Salt

 

METHOD

  1. Grind cold boiled channa daal as finely as possible in your food processor & place in a mixing bowl with the cold mashed potato.
  2. Heat oil and fry sliced onion till golden. Remove from pan onto kitchen paper, cool & crush well.
  3. Heat the same oil in the same pan & sauté grated ginger & garlic until fragrant then add tandoori masala (add extra veggies & soya mince or granules at this point, if using), stir 5-10 seconds  & take the pan off the heat.
  4. Pour onto the ground daal & potatoes.
  5. Add crushed fried onion, roasted besan & garam masala. Mix well.
  6. Taste & check if it needs more salt or seasoning.
  7. Cover & chill 10 minutes.
  8. Then stir in coriander & chillies, form into mini kababs (the ones in the photos are about 4” long) on a flat seekh, skewer, cocktail stick or the thick end of  a chopstick like I did.
  9. Make slight indents on the surface with the tips of your finger & thumb for a bit of a textured look, if wished.
  10. A little extra besan can be added if the mixture seems loose & not firm enough.
  11. Place kababs on a flat tray lined with plastic wrap & chill at least 1/2 an hour.
  12. Deep fry in hot oil until golden brown.
  13. Alternatively, the kababs can be shallow fried, baked, grilled or air-fried.
  14. To smoke, place a square of aluminium foil in the centre of a heatproof pan or frying pan with a lid and arrange the kababs around it.
  15. Place a small piece of charcoal directly into the flame of a lit stove/gas burner. Balance & carefully keep turning with metal tongs until lit in places.
  16. Using your metal tongs, carefully place the lit piece of coal on the aluminium square & pour a teaspoon or so of oil on top.
  17. As soon as the oil smokes, cover immediately & let sit undisturbed for 15-20 minutes.
  18. The cooled kababs can be frozen at this stage. Flash deep fry frozen direct from the freezer.
  19. If kababs are firm enough, you can hold them over a lit gas burner/stove with t0ngs, turning frequently & quickly until charred in places.
  20. Serve Vegan Seekh Kabab with naan, roti or parathay plus chutneys, plant based raita & a crisp salad.

 

White Haleem

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White Haleem

White Haleem is a delicately flavoured grain and lentil based stew that makes for a delicious, nourishing and satisfying meal.

Dubai based food blogger Tasneem Rajkotwala, and her beautiful blog “Thoughts Over Chai” introduced me to the wonders of White Haleem.

She refers to this haleem as her “Dadijaan’s Morning Haleem” and you can head to her blog for the original recipe and accompanying post here.

Tasneem’s blog is a treat and a great place to check out if you’re looking for traditional Bohra recipes.

I am always on the lookout for a good meatless Haleem recipe and this is a lovely vegetarian and vegan friendly version.

White Haleem is kind of like a milder sibling of traditional Haleem, the spicy meat, lentil and grain stew popular in Pakistan and parts of India.

White Haleem

Regular Haleem is meat based and generally packs quite a punch whereas White Haleem is meatless and fairly mild.

The lack of fire in this delicious stew however, by no means denotes any lack of flavour.

The absence of strong spices means that the actual flavour of the lentils and grains themselves really shines through.

The final damm of ground spices infuses the haleem with the pleasingly heady aromas of caraway seeds, nutmeg, mace and green cardamoms.

I love White Haleem and honestly, it reminds me more of Shorba, a light non-spicy Yemeni Haleem than of Pakistani Haleem.

I had Shorba over a decade ago at a school friend’s home in Sana’a, Yemen. It was made by her Mother and I have never been able to forget it’s tastiness.

White Haleem

I am hopelessly addicted to spicy food. But there are some recipes that work so well without being fiery that I don’t miss the bite of spices at all.

With White Haleem, I feel that an inclusion of heavy flavours would actually intrude on its deliciously soothing taste.

Traditional haleem toppings such as fresh herbs, green chillies, caramelised onions and roasted nuts provide a pleasant textural contrast to the creaminess of the haleem, the ghee or oil and garam masala add additional flavour and the lemon juice imparts subtle tartness.

To make this vegan, simply substitute the ghee called for in the recipe with oil.

Perfect for any meal or any time of the year really.

White Haleem

WHITE HALEEM

 

Recipe Type: Main    Author: Alice In Eatland
Prep Time: 15 Minutes (plus 2 – 4 hours soaking time)    Cook Time: 60 Minutes    Total Time: 2 – 3 Hours
Serves: 2 – 4

 

White Haleem, a satisfying, aromatic  grain & lentil stew. The topping of fresh herbs, ginger, cashews & caramelised onions add additional flavour & textural contrast.

 

INGREDIENTS

  • 1/4 cup white basmati rice
  • 1/4 cup barley porridge / barley cereal (jau ka dalia)
  • 1/2 cup split black gram (maash daal / urad daal)
  • 1/4 cup split yellow mung (moong daal)
  • 1/4 cup split Bengal gram (channa daal)
  • 1/2 teaspoon black cumin seeds / caraway seeds (kaala zeera / shah zeera)
  • 1/4 of an inch or so piece of nutmeg (jaiphal)
  • 1 – 2 blades of mace (javitri)
  • 2 – 4 green cardamoms (hari elachi)
  • 2 medium onions, peeled & thinly sliced
  • Oil to deep fry
  • 2 – 4 medium fresh green chillies, roughly chopped
  •  1 medium onion, peeled & roughly chopped
  • 1 MSG free vegetable stock cube / vegetable bouillon cube (optional but recommended)
  • Salt
  • A few tablespoons of desi ghee (omit if making the haleem vegan)
  • Fresh ginger, peeled & cut into thin batons
  • Fresh coriander leaves, chopped
  • Fresh mint leaves, chopped
  • Fresh mild green chillies, seeded & chopped
  • Lemons, cut into quarters
  • Roasted cashews
  • Garam Masala

 

METHOD

  1. Place the rice, barley porridge and lentils in a large bowl and wash in several changes of water until it runs almost clear.
  2. Finally fill the bowl with enough water to come a couple of inches up the sides and let the grains and lentils soak for 4 – 6 hours or overnight.
  3. Grind the black cumin seeds, nutmeg, mace and green cardamoms to a fine powder in a small spice / coffee grinder. Set aside.
  4. Heat oil for deep frying and when hot, fry the sliced onions until golden. Remove fried onions to a plate lined with kitchen paper. Set aside.
  5. Reserve about 4 – 6 tablespoons of oil after deep frying.
  6. Boil a kettle of water and set aside to simmer on a very low heat.
  7. Drain the soaked grains and lentils and rinse one more time with fresh water. Place into a pan along with 2 tablespoons of the reserved oil, stock cube (if using), chopped onion, chopped green chillies and around 4 – 6 cups of water.
  8. Bring to the boil on a high heat, then lower the heat to low and let cook partially covered, stirring occasionally until the grains and lentils are completely soft and mushy.
  9. The mixture can take anywhere from 1 hour to more to soften to a mush. If you feel the haleem is getting too thick, add more water from the simmering kettle to thin it down.
  10. When cooked, the haleem will be thick but the consistency should also be slightly on the looser side.
  11. Sieve in the reserved ground spice mixture, cover and simmer on a very low heat for 10 minutes.
  12. Remove from heat, cool to room temperature and blend in a blender or with a stick blender until somewhere between smooth and grainy.
  13. It is best not to overblend because you want some of that grainy texture to remain.
  14. Check salt and adjust if needed.
  15. White Haleem can be frozen airtight at this point, if wished.
  16. When ready to serve, ladle out hot haleem into serving bowl (or individual serving bowls, if wished).
  17. Heat ghee if using or the leftover reserved oil until hot and pour all over the surface of the haleem.
  18. Garnish with ginger, coriander, mint, green chillies, cashews and reserved fried onion.
  19. Sprinkle garam masala and squeeze lemon juice on top.
  20. Eat.

Momofuku Ginger Scallion Noodles

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Momofuku Ginger Scallion Noodles

Post Updated: 04.12.23

The one and only Momofuku Ginger Scallion Noodles – I am salivating while updating this post.

Also, I am mentally going through the contents of my fridge and pantry, hoping I have all the ingredients to make these noodles after I’m done with this post.

Momofuku Ginger Scallion Noodles: The Legend

Restaurateur David Chang, creator of Netflix cult favourite “Ugly Delicious” and founder of the Momofuku Group of Restaurants writes in his book “Momofuku” (written with Peter Meehan) that “Our ginger scallion noodles are an homage to / out-and-out-rip-off of one of the greatest dishes in New York City: the $4.95 plate of ginger scallion noodles at Great New York Noodle Town down on the Bowery in Chinatown.”

I agree with Chang when he says, “You need ginger scallion sauce on your noodles, in your fridge and in your life. For real.”

Momofuku Ginger Scallion Noodles

Momofuku Ginger Scallion Noodles: The Real Star Of The Show

The real star of this Momofuku Ginger Scallion Noodle dish is the Ginger Scallion Sauce. There is absolutely nothing like it.

Also, the sauce in question is more solid than liquid, more like a chunky condiment or a chutney than a pourable flavouring concoction.

This Ginger Scallion Sauce is also a perfect demonstration of how the correct combination of just a few simple ingredients can result in astoundingly astonishing flavours.

I use it not just for this noodle recipe but also to top fried rice, mashed potatoes and soups. The possibilities are quite literally, endless.

Momofuku Ginger Scallion Noodles: How Do You Serve Them?

The Ginger Scallion Noodles at Momofuku are served with things like bamboo shoots, pickled cucumbers, pan roasted cauliflower, sliced scallions and toasted nori.

I eat mine unadorned, except for a few fresh spring onions tops chopped into bits sometimes. But mostly with nothing else.

These noodles taste great at room temperature but somehow I love them cold straight from the fridge more. Cold buckwheat soba noodles would also go pretty well with this sauce.

Thanks to fellow foodie blogger friend Monita Sen for introducing me to these incredible Momofuku Ginger Scallion Noodles – check out Monita’s luscious Instagram feed; it is insanely gorgeous!

Momofuku Ginger Scallion Noodles

Momofuku Ginger Scallion Noodles

 

Recipe Type: Main, Snack
Author: Alice In Eatland
Prep Time: 10 Minutes   Cook Time: 10 Minutes    Total Time: 20 Minutes
Serves: 1
Keyword: 10 Minute Recipe, Asian Noodles, Asian Recipe Easy, Dinner Ideas, Easy Recipes, Healthy Asian Recipes, Noodles, Quick And Easy Recipe, Vegetarian Recipes, Quick Recipes

 

 

Momofuku Ginger Scallion Noodles:

7 everyday ingredients & 10 minutes of your time are all you need to make David Chang’s ultimate ramen noodle recipe.

 

INGREDIENTS

  • 100 grams (4 oz) cooked ramen or egg noodles
  • 1 1/4 cups finely chopped spring onions / green onions / scallions (both white and green parts)
  • 1/8 cup peeled, grated ginger
  • 1/4 cup – 1/2 cup oil*
  • Salt
  • A few teaspoons of white vinegar
  • A few teaspoons of soy sauce

 

METHOD

  1. Place the chopped spring onions / green onions / scallions and the grated ginger in a heatproof bowl.
  2. Pour the oil into a small saucepan and place over medium heat until the surface of the oil is shimmering slightly.
  3. Put a piece of chopped spring onion in to test the oil. If it sizzles immediately upon contact with the oil, your oil is hot enough.
  4. Remove pan from heat and pour the hot oil straight onto the chopped onions and grated ginger.
  5. Stir in salt, vinegar and soy sauce to taste.
  6. Let sit 10-15 minutes.
  7. Place noodles in a bowl and stir in a couple of tablespoons of your ginger scallion sauce.
  8. Top with some fresh spring onion green bits if liked.
  9. Store any leftover ginger scallion sauce airtight in the fridge for up to 2 – 4 days.

 

*David Chang recommends either grapeseed or any other neutral oil for this recipe.

I just use regular cooking oil from my kitchen.

Any oil would work alright except a strong tasting one like olive oil.

Spicy Garden Burger

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Spicy Garden Burger A convenient batch of these delicious homemade veggie burger patties in my freezer (along with burger buns plus butter, mayonnaise and cheese in the fridge, of course) means that I’m never more than 10 – 15 minutes away from a great Spicy Garden Burger meal.  

Spicy Garden Burger

Vegetable mixture ready to be formed into patties

 

There is nothing “gourmet burger” about this Spicy Garden Burger. Its base is made up of the humblest of vegetables, the good ‘ol potato. The “garden” trio of vegetables that are added to the potato base provide added flavour, contrast and texture. It may not be haute cuisine, but it definitely hits the spot every time.

 

Spicy Garden Burger

Patty mixture shaped into a cylinder and placed on plastic wrap

 

This is the kind of meal you reach for on days when nothing but straightforward fast food will do. These boldly flavoured Spicy Garden Burger patties have a crusty exterior that withstands moisture from mayonnaise, raw vegetables etc quite beautifully and doesn’t get soggy.

 

Patty cylinder wrapped in plastic wrap & ready to chill in the freezer before cutting

 

This Spicy Garden Burger may taste as addictive as a fast food burger but the upside is that it is homemade and you know exactly what went into your burger patty. Chain restaurant flavour with homemade goodness and without most of the guilt. What more can one ask for?

 

Spicy Garden Burger

Slicing the burger patties

 

I’ve experimented with several veggie burgers recipes, some successful and others not so much. I think for me, this Spicy Garden Burger comes pretty close to what I feel a good old school fast food style plant based burger should taste like. I know of just one eatery in Lahore that has a veggie burger on its menu. GreenHouse, a healthy fast food joint, has a pretty tasty moong lentil based Daal Burger.

 

Spicy Garden Burger

Burger patties sliced & ready to be chilled before breading

 

The city has a plethora of burger places  and not even one of them has any kind of non-meat burger. Neither do any of the many, many other restaurants and cafes in Lahore. I do understand up to a point because ours is a primarily meat eating nation. Very few people would order a veggie burger.

 

Spicy Garden Burger

Done! Breaded & ready to fry or freeze for later

 

But it is 2018 after all, and if local eateries can offer expensive to source delicacies like Black Cod and Wagyu Beef on their menus, its about time burger joints started working on something as simple, inexpensive and sustainable as a decent veggie burger.

In the meantime, I will continue my experiments making different vegetarian and vegan burger patties. And hopefully share the more successful experiments here on the blog. My Spicy Garden Burger recipe is based on BharatzKitchen’s take on India’s popular McAloo Tikki Burger.  

 

Spicy Garden Burger Spicy Garden Burger

 
Recipe Type: Main    Author: Alice In Eatland
Prep Time: 30 Minutes    Cook Time: 10 Minutes    Total Time: 40 Minutes
Serves: 2 – 4

Boldly flavoured, soft inside & crusty outside Spicy Garden Burger. Create that “fast food” flavour at home with wholesome vegetables & simple spices!   BURGER PATTIES INGREDIENTS

  • 2 medium unpeeled potatoes, washed
  • 1/4 teaspoon turmeric
  • 1/4 – 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • Salt
  • 1 tablespoon rice flour
  • 1 tablespoon butter
  • 2 tablespoons peas (fresh or frozen)
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons sweet corn, well drained

METHOD

  1. Boil potatoes in plenty of water until tender. Remove from pan, cool to room temperature and put in the fridge for at least 4 – 6 hours. Overnight works great too.
  2. Peel cold potatoes and grate using a box grater. Do not mash.
  3. Add turmeric, red chilli powder, coriander powder, cumin powder, garlic powder and salt.
  4. Mix lightly with a fork until the flour and spices are combined with the grated potatoes. Taste for seasoning and adjust the salt and spices if needed.
  5. Stir in the rice flour lightly with a fork.
  6. Heat butter in a pan on medium heat until melted. Add the peas, finely chopped carrot and sweet corn. Sauté 2 – 5 minutes or until the peas and carrots are tender.
  7. Add the potato mixture and stir and mash together until combined.
  8. Remove from heat and cool to room temperature.
  9. Lay a sheet of plastic wrap on a work surface with one of the narrow ends towards you.
  10. Scoop the potato mixture in your hands and press and knead a little between your palms so that the mixture is uniform and smooth. Do not over knead.
  11. Place mixture in a log shape on the plastic wrap and roll and shape with your hands until a smooth cylinder forms.
  12. Roll the vegetable cylinder in the plastic wrap, using your palms to flatten the sides.
  13. Place vegetable roll in the freezer for 20 minutes.
  14. Line a tray with a sheet of plastic wrap and set aside.
  15. Remove the vegetable roll from the freezer and place, still wrapped in plastic, on a chopping board.
  16. Using a very sharp knife, slice the roll through the plastic wrap at equal intervals into discs.
  17. The width of the discs depends on how big or small you want your burger patties to be so cut accordingly.
  18. Place the cut burger patties on the plastic wrap lined tray and return to the freezer for 10 – 15 minutes.
  19. Meanwhile, prepare both the dry and wet coatings, get your breadcrumbs ready and set up a breading station.

DRY COATING INGREDIENTS

  • 1/4 cup corn flour / corn starch
  • 1/4 teaspoon baking powder

METHOD

  1. Stir corn flour and baking powder together until combined.
  2. Set aside.

WET COATING INGREDIENTS

  • 2 tablespoons plain flour
  • 1 tablespoon corn flour / corn starch
  • 1 tablespoon corn meal (makki ka aata)
  • 1 teaspoon oil
  • Pinch of salt
  • 1/4 cup + 1 tablespoon cold water

METHOD

  1. Place plain flour, corn flour, corn meal, oil, salt and water in a bowl.
  2. Whisk until smooth. Set aside.

TO FINISH THE BURGER PATTIES

  • Breadcrumbs
  • Dry herbs such as oregano, basil, thyme etc (optional)
  1. Season your breadcrumbs with the dry herbs if you like – this is optional so use plain unseasoned breadcrumbs if you prefer.
  2. After the sliced burger patties have chilled and firmed up in the freezer for 10 – 15 minutes, take them out and remove the ring of plastic wrap encircling each patty.
  3. With your breading station set up, dust the patties thoroughly in the dry coating, then dip them well in the wet coating, making sure they are coated evenly.
  4. Finally dunk the coated patties in the breadcrumbs, turning and pressing the crumbs gently until all sides are well coated.
  5. Place breaded patties back on the plastic wrap lined tray and place back into the freezer for 10 – 15 minutes to firm up a bit.
  6. At this point you can also freeze the patties for later (freeze flat, lightly covered with plastic wrap several hours until firm and then remove to an airtight container and freeze for up to a month).
  7. Deep fry patties in oil until crisp and golden. You can shallow fry them as well but deep frying will ensure that the patties turn a beautiful golden brown evenly all over.
  8. Drain thoroughly on kitchen towels before using.

TO ASSEMBLE THE BURGERS

  • Burger buns (the ones in the photos are mini buns from La Patisserie)
  • Soft, spreadable butter (I prefer Lurpak Slightly Salted Butter, Emborg Salted Butter or Nurpur Butter)
  • Cheddar Cheese slices (Kraft’s American Cheese Slices work best but any local cheese brand can obviously be used)
  • Lettuce
  • Tomatoes
  • Ketchup, Chilli Garlic Sauce or Sriracha
  • French fries, to serve

 

  1. Place a flat based frying pan over medium heat.
  2. Mix in some ketchup, chilli garlic sauce or Sriracha into your mayonnaise – this step is optional so feel free to use mayonnaise without adding any of these additional flavourings.
  3. Slice burger buns horizontally. Spread both cut sides of each bun evenly with softened butter and place buttered sides down in the hot frying pan.
  4. Press the buns lightly down to ensure even surface contact with the hot pan. Remove after a few minutes once the cut sides are golden.
  5. Spread browned buns with mayonnaise, place a whole or half a slice of cheese on top if you prefer your burgers cheesier.
  6. Next place a fried burger patty on top. Add another slice of cheese over it.
  7. Add your choice of sliced tomato and lettuce if using and place the upper bun half (spread with mayonnaise) over.
  8. Secure with toothpick to keep the patty from sliding. Serve with ketchup and fries.
  9. Make sure whoever you serve the burgers to doesn’t accidentally bite into the toothpick!
  10. Enjoy your Spicy Garden Burgers.

Spiced Purple Carrot & Coconut Soup

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Spiced Purple Carrot & Coconut Soup

Welcoming spring with one of the most vibrantly beautiful soups I’ve made in a while 💜 – Spiced Purple Carrot & Coconut Soup.

The desi purple-black carrot, called kaali gaajar (that literally means ‘black carrot’ in Urdu) makes a brief yet stunning appearance every winter. This purple carrot is the star of the show here and gives the soup its deep amethyst colour.

Spiced Purple Carrot & Coconut Soup

My Dad brought home some gorgeous purple carrots the other day and I set out to make the traditional digestive drink Kanji with them.

As I was slicing the carrots and staring in awe at their amazing colour and the intricate natural pattern on the inside, I decided I would make something else too with these rare beauties that would show off their colour to perfection.

Spiced Purple Carrot & Coconut Soup

Hence the idea for this pretty Spiced Purple Carrot & Coconut Soup came about. I decided to add coconut milk to the soup for richness and a more rounded flavour. Plus some of my favourite spices give it a pleasing intensity without any heat.

I’ve swirled some heavy cream and crushed a couple of my homemade Crispy Spinach Chips on top for contrast, both in terms of colour and texture. The garnish / toppings are totally optional though; the soup is wonderful on its own too.

Spiced Purple Carrot & Coconut Soup

I still cannot get over the bright hue of this soup. And it tastes pretty great. So I’ve frozen a few servings of my Spiced Purple Carrot & Coconut Soup that I can defrost, reheat and enjoy during the upcoming months.

A regular carrot can be substituted for the purple one when purple carrots are not in season for an equally yummy Spiced Carrot & Coconut Soup.

Spiced Purple Carrot & Coconut Soup

 

Spiced Purple Carrot & Coconut Soup

 

Recipe Type: Starter & Snack, Main
Author: Alice In Eatland
Prep Time: 10 Minutes    Cook Time: 20 Minutes    Total Time: 30 Minutes
Serves: 1

 

Spiced Purple Carrot & Coconut Soup – the flavour & nutrients of purple carrot, fragrant spices & creamy coconut milk make this a winner. Gluten free.

 

INGREDIENTS

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 tablespoon oil
  • 1 small onion, sliced
  • 2 large cloves garlic, sliced
  • 1/2″ piece ginger
  • 1 medium purple carrot, roughly chopped
  • 1/2 cup vegetable stock OR water
  • 1/2 cup coconut milk
  • Salt
  • Fresh milled black pepper
  • A little extra vegetable stock
  • A little extra coconut milk
  • Cream, to garnish (optional)
  • Crispy Spinach Chips, to garnish (optional; recipe here)

 

METHOD

  1. Put the cumin seeds and coriander seeds in a small pan and place over medium heat.
  2. Tilt the pan and swirl the seeds inside until they darken slightly and smell fragrant. Be careful not to burn.
  3. Remove from heat and crush coarsely, either with the back of a spoon or with a pestle and mortar. Set aside.
  4. Heat the oil in a pan over medium heat and add the onion, and garlic. Stir until soft and fragrant – no need to brown.
  5. Grate in the ginger and stir.
  6. Add the carrot pieces and the coarsely ground cumin and coriander.
  7. Give everything a good stir and pour in the stock or water and the coconut milk.
  8. Increase the heat to high and bring mixture to the boil, uncovered.
  9. When a rolling boil is reached, reduce heat to medium-low and let cook, partially covered, until carrot pieces are tender.
  10. Remove pan from heat, cool mixture to room temperature and then blend either in a blender or with a stick blender until smooth.
  11. Return soup to heat to warm up. Check for salt and add pepper if wished.
  12. Taste the soup. At this point you can add more stock and / or coconut milk depending on how the soup tastes to you – it’s all about personal taste and flavour preference so make adjustments accordingly.
  13. If more liquid is added, bring the soup to a boil, then lower the heat and simmer 5 minutes.
  14. When ready to serve, ladle warm soup into serving bowl.
  15. Drizzle cream on top if wished.
  16. Crush a few Spinach Chips lightly and place in a mound in the centre of the bowl. Enjoy.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

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Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes is a delicious and flexible combination. It can be had as either a light but satisfying snack when you’re feeling peckish but don’t want a full meal. And it also makes a not-too-heavy yet adequately filling entree at meal times as well. Plus it’s gluten free.

I am including this as a Valentine’s Day recipe. Yes. Folks, I understand that tomato soup and baked potatoes usually do not qualify as “special” meals and are certainly not classified as “romantic” by most people. And that’s okay.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

There are those who go the Grilled Oysters with Chilli Herb Butter, Filet Mignon and Chanterelle Duxelles Strudel way on 14th February. And then there are unsophisticated chow hounds like yours truly, that are very happy gobbling down comfort foods at the most romantic of occasions. This recipe will obviously appeal more to the latter on Valentine’s Day. And hopefully to everyone else on all other days of the year, haha!

This rustic soup and potato recipe can actually be a fun starter. In order for it to be that, serve the Roasted Tomato & Thyme Soup in small cups, heatproof glasses or mugs, wide enough so that the eaters can easily dunk their Fluffy Baked Potatoes into the soup before eating.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

Tomato soup and baked potato make a fantastic combination. But obviously both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be served on their own as well. I just feel they’re better together.

The recipe is really quite simple. Tomatoes, onions, garlic and thyme are seasoned, roasted in the oven and then blended into the creamiest soup ever. No cream required.

The fluffy baked potatoes have a texture that I can only describe as somewhere between a potato & cheese croquette and a cheesy potato soufflé, if that makes any sense. The addition of creme fraiche or sour cream and a little beaten egg gives the filling a lovely lightness. So, so good.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

The recipe has been loosely adapted from Sophie Dahl’s recipe – the cooking show was “The Delicious Miss Dahl” and I would eagerly await each new episode while living in London. I was totally in love with the series! So pretty – all flowers, vintage utensils and what not. Plus the soft spoken and beautiful Miss Dahl.

Both the Roasted Tomato & Thyme Soup and the Fluffy Baked Potatoes can be made a few days ahead and reheated before serving. Add a crisp green salad and maybe a decadent dessert to follow and you have quite a meal there.

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Roasted Tomato & Thyme Soup with Fluffy Baked Potatoes

 

Recipe Type:    Starter & Snack, Main Meal
Author:    Alice In Eatland
Prep Time:    30 – 40 Minutes    Cook Time:    40 – 60 Minutes    Total Time: 1.5 Hours
Serves: 1 – 2

 

Roasted Tomato & Thyme Soup

 

Roasted tomatoes, onion, garlic & thyme blend to create creamy Roasted Tomato & Thyme Soup!

 

INGREDIENTS

  •  2-4 medium tomatoes (the ripest you can find), thickly sliced
  • 1 medium onion, peeled and thickly sliced
  • 4-6 garlic cloves, peeled and smashed lightly
  •  1 sprig fresh thyme or a few pinches of dried thyme
  • 2 tablespoons oil
  • Salt
  • Fresh milled pepper
  • A pinch of sugar
  • Water or vegetable stock, at room temperature
  • 1/2 a vegetable stock cube, crumbled (optional)
  • Cream to serve (optional)

 

METHOD:

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Line a baking tray or flat oven proof glass dish with foil.
  3. Lay the tomatoes, onions and garlic onto the foil.
  4. Scatter the thyme all over, drizzle over the oil and season with salt and pepper.
  5. Bake uncovered until the vegetables look roasted and dehydrated and are beginning to darken in places. This can take anywhere from 20 minutes to an hour depending on your oven so keep an eye on your vegetables.
  6. Once done, remove the roasted vegetables from the oven and cool to room temperature.
  7. Put cooled vegetables into the jug of a blender with a little water or vegetable stock and blend until smooth.
  8. Pour the blended mixture out into a pan. Rinse out the blender jug with a little more water or stock and add to the pan.
  9. Add the sugar and also the crumbled vegetable stock cube into your pan, if using.
  10. Let soup come to a boil, stirring frequently. Check the consistency: add more water or stock if you need to thin it down a bit and let reduce if you prefer it thicker.
  11. Taste soup to see if it needs more seasoning.
  12. Pour soup into bowls, cups or a mug.
  13. Swirl a little cream on top before serving, if wished.
  14. Serve soup with Fluffy Baked Potatoes – dunk them into the soup before eating.

 

Fluffy Baked Potatoes

 

Twice cooked/baked cheesy & airy Fluffy Baked Potatoes like you’ve never had them before!

 

INGREDIENTS

  • 2-4 smallish to medium potatoes
  • 1-2 tablespoons butter, at room temperature
  • 2 teaspoons milk, at room temperature
  • 1/2 teaspoon fresh lemon juice or white vinegar
  • 2-4 tablespoons cream
  • 1-2 tablespoons cream cheese OR goat’s cheese OR grated cheddar cheese
  • Salt
  • Fresh milled black pepper
  • 1/2 of a small beaten egg
  • Chopped chives or other fresh herbs of choice

 

METHOD

  1. Preheat oven to 180 degrees C / 350 degrees F.
  2. Wash the potatoes.
  3. You can either cook the potatoes in plenty of water until soft but not over cooked.
  4. Or you can place the potatoes into your preheated oven and bake until they are cooked through.
  5. Stir the milk and lemon juice or white vinegar together in a small bowl and then stir in the cream. Set aside.
  6. When your potatoes are boiled or baked, slice each potato lengthwise into two.
  7. Carefully scoop out the potato pulp into a bowl, being careful not to let the potato skins/shells break.
  8. Mash the hot potato pulp with the butter until smooth.
  9. Give the sour cream a stir and stir into the potatoes followed by your cheese of choice, salt and black pepper.
  10. Taste the mixture to check if it needs more cheese or seasoning.
  11. Then stir in the beaten egg until smooth.
  12. Lastly stir in the chopped chives or other fresh herbs.
  13. Spoon the mixture equally into the potato skins/shells.
  14. Line a baking sheet or tray with foil and arrange the filled potatoes on it.
  15. Bake in your preheated oven until the filling looks a bit puffy and is browning in places.
  16. You can turn the grill on from above for a couple of minutes to brown the tops of the potatoes more. Keep an eye on them so they don’t burn.
  17. Remove the potatoes from the oven and sprinkle with extra chives or herbs right before serving.
  18. Serve Fluffy Baked Potatoes warm.

 

 

 

Spicy Coconut Karrhi

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Spicy Coconut Karrhi One of my favourite comfort foods is karrhi or kadhi. This thick tangy yoghurt and gram flour based curry is such a mood lifter for me and ever since I started making my Spicy Coconut Karrhi, I rarely make karrhi any other way. Karrhi is usually considered a summer dish because of the cooling properties of the yoghurt in it. But when you’re a karrhi fiend like me, you make it the entire year. So when the weather is warm, I turn to karrhi for a cooling meal. And when the weather is cold, I turn to karrhi to warm up the cockles. This is how I feel about this utterly delicious and comforting curry. Spicy Coconut Karrhi Karrhi is mostly eaten with rice but also with roti in some places. My preferred way of devouring Spicy Coconut Karrhi is to grab a spoon and slurp it like a soup entirely by itself. I can enjoy it with or without pakorray. Making a Spicy Coconut Karrhi has been nothing short of a revelation and a variation of karrhi that I proudly pat myself on the back for each time I make it. Because of my love for karrhi and for coconut based curries in general, it seemed only natural to combine both of them. This experiment resulted in my Spicy Coconut Karrhi and if you like savoury coconuty things, you will adore this. Spicy Coconut Karrhi I recently discovered that coconut and gram flour based curries are in fact, not as uncommon as I thought. There seem to be a number of variants of this type of curry, from the starkly simple to the more elaborate. Although I have always loved karrhi, making karrhi myself wasn’t always a big success for me. The gram flour to yoghurt ratio has to be correct for a decent karrhi. Some days I’d get that ratio right and many times not. Sometimes the quantity of the yoghurt was too much and at other times I would add the gram flour a bit over enthusiastically; basically eyeballing the ingredients did not always result in consistently perfect karrhi for me. Spicy Coconut Karrhi Now, thanks to a book titled “Vegetarian Delights” that helped me figure out the correct ingredient ratio for regular pakorra karrhi, I came up with the gram flour to yoghurt and coconut milk ratio that I find results in the best Spicy Coconut Karrhi for me. I believe most karrhi recipes that we in Pakistan are used to usually require long cooking times, even hours. Those slow cooked karrhis taste great, no doubt about that. But this Spicy Coconut Karrhi that takes a maximum of just 20 – 30 minutes of total cooking time tastes pretty awesome too. Here is my humble version of my favourite karrhi. I love karrhi of all types, but this Spicy Coconut Karrhi tops that list for me. Spicy Coconut Karrhi   Spicy Coconut Karrhi
Recipe Type: Main    Author: Alice In Eatland
Prep Time: 20 Minutes    Cook Time: 30 Minutes Total Time: 50 Minutes
Serves: 2

Quick to make, creamy & tangy Spicy Coconut Karrhi! A gram flour & yoghurt based curry with deep fried gram flour dumplings & aromatic tempering – yum!

 

INGREDIENTS FOR KARRHI

  • 1 cup yogurt
  • 1 cup coconut milk
  • 1/2 – 1 cup water
  • 1/4 cup gram flour
  • Salt
  • 1/4 – 1/2 teaspoon red chilli powder
  • 1/4 – 1/2 teaspoon Kashmiri red chilli powder or regular red chilli powder
  • 1 teaspoon turmeric
  • 2 tablespoons oil
  • A few tablespoons lemon juice (optional)
  • Extra water

 

METHOD

  1. Whisk all ingredients, except oil, lemon juice and extra water, well together.
  2. Heat oil in a pan and whisk in the yoghurt, gram flour and spice mixture.
  3. Increase heat to high and bring to the boil, whisking or stirring constantly.
  4. When it reaches the boil, lower the heat and simmer gently 10 minutes, whisking or stirring frequently.
  5. Add extra water, little by little, if you feel the karrhi is too thick. Bring back to the boil, and let simmer 5 minutes.
  6. Taste for salt and adjust accordingly.
  7. Stir in lemon juice if you feel the karrhi isn’t tangy enough.
  8. Remove from heat and set aside.

 

INGREDIENTS FOR PAKORRAY

  • 1/2 cup gram flour
  • Small pinch of baking soda
  • 1 small onion, peeled & finely chopped
  • 2 – 4 fresh green chillies, finely chopped
  • Small pinch of carom seeds or ajwain (optional)
  • Salt
  • Water to mix
  • Oil to deep fry

 

METHOD

  1. Stir together the gram flour, baking soda, ajwain (if using) and salt.
  2. Add water, a little at a time, mixing well until the mixture becomes a thick paste of dropping consistency. It should not be thin or runny because that will result in your pakorray turning out flat shaped.
  3. Let mixture sit at least 10 – 15 minutes.
  4. Heat oil in a small wok or deep frying pan to medium high heat.
  5. When oil is hot, stir the chopped onions and green chillies into the prepared gram flour mixture and depending on how small or big you prefer your pakorras, drop either teaspoonfuls or tablespoonfuls of the batter into the hot oil.
  6. Be careful not to overcrowd the pan.
  7. Also make sure the oil isn’t too hot or the pakorray will brown fast on the outside but stay uncooked on the inside.
  8. Fry pakorray until golden brown all over, turning to help brown evenly.
  9. Remove fried pakorray from oil onto a plate lined with kitchen paper or onto a drainage rack.
  10. When well drained, add to the karrhi and simmer gently for 5 minutes.

 

INGREDIENTS FOR TEMPERING

  • 2 tablespoons oil
  • A pinch of asafoetida (heeng)
  • 2 – 4 dried whole red chillies
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon brown mustard seeds
  • Pinch nigella seeds
  • 1 small onion, peeled and chopped (optional)
  • 2 large cloves garlic, peeled and thinly sliced
  • 6 – 8 curry leaves, either fresh or dried
  • 2 medium fresh green chillies, sliced lengthwise
  • Small pinch Kashmiri red chilli powder or regular red chilli powder (optional)
  • Fresh coriander leaves to garnish
  • Chilli oil to drizzle (optional)

 

METHOD

  1. When ready to serve Spicy Coconut Karrhi, carefully pour the karrhi and pakorray out into a serving bowl.
  2. Heat oil and add asafoetida and dried red chillies. Stir 30 seconds or so until chillies darken a bit.
  3. Add the cumin, mustard and nigella seeds.
  4. Stir 10 – 30 seconds or so until they begin to sputter, change colour a bit and smell fragrant.
  5. Add chopped or sliced onion and sauté until it starts turning golden.
  6. Add sliced garlic and sauté a few more seconds until it begins to colour. Be careful not to over brown.
  7. Then add the curry leaves. Be careful if using fresh curry leaves, as they sputter immediately on contact with the hot oil.
  8. Stir a few seconds until the curry leaves darken in places.
  9. Carefully add the sliced green chillies, stir again a few seconds.
  10. If using red chilli powder, add it to the oil, remove immediately from heat, give the pan a quick swirl and pour the oil and spice mixture all over the surface of the karrhi in the serving bowl.
  11. Garnish with fresh coriander leaves.
  12. Drizzle a bit of chilli oil on the surface of the karrhi in places, if using. No need to use it if adding red chilli powder to the tempering.
  13. Serve Spicy Coconut Karrhi with steaming hot boiled white rice.
  14. Karrhi thickens on standing and cooling so stir in a splash of water from a recently boiled kettle if needed, when warming it up.