Lucknow here I come
Mumbai to Lucknow is the next destination. A friend from my UK university is coming around to India. He asked me to join him, I thought -> why not!.
I’m gonna try and get hands on the different types of kebabs being offered. For some reason I’m getting the biryani word but i thought it was hyderabad which was famous for it. Anyways, the plan is to meet up, eat up, drink up, and explore the city. While at it, try and get a few culinary tips for the locals if there is anything to learn.
Other than that, enjoying my overpriced bad coffee at the airport. On a positive note – I recall the Indian airports being much more Shabbir than this -definitely good job handling airports, the way forward!
Chinese chicken comes in many forms and varieties, I called it Chinese because it uses vinegar and soy sauce for the main flavors. I was bored with the regular Indian tastes and asked my cook to show me something new, this dish is her sons favorite one.
Ingredients list –
Garlic chopped – Whole flower
Red Onion chopped x 3
Green Bell Pepper Chopped x 1
Rice Vinegar (or white) x 2 1/2 Tsp
Tabasco Sauce x 1 Tsp
Soy Sauce x 1 Tsp
Salt x 1 Tsp
Black Pepper Powder x 1 Tsp
Maggi Chicken Stock Cube x 1
In a pre-heated pan with 1 tablespoon of oil, add the chopped garlic and onion and keep stirring until the onion softens and becomes brown.
Once its brown, add the seeds from within the bell pepper and stir well.
Mix in the vinegar, Tabasco, soy sauce, the diced bell pepper, salt and black pepper and stir well until the bell peppers soften a bit.
Drop in the chicken stock cube and keep stirring util the cube has properly dissolved in the mixture.
Let it cook for until the spices and cube stock have mixed into the protein and vegetables. – DONE
What defines us, separates us. If you stop to to think about this statement, your actions on society, you will come to see that it is a fact that by whatever measure, we tend to define ourselves – by species, culture, gender, lifestyle, appearance or convictions – while doing this and becoming part of something, we are also detaching ourselves from the ones who believe otherwise.
What is baffling is that we do it in the blink of an eye, we could say – Im American – in a second you have detached yourself from the other 194 countries in the world. – Sure this is not a bad thing, the bad thing is the habit of choosing a side, a definition, without giving it a second thought. Essentially what is happened is that you have removed yourself from those who do not think alike – but its not the arabs fault for not being american, or viceversa.
If they suffer, it means nothing to us, for they are “something” else, beyond the reach of our compassion. We are who we are and they are who they are. There will be many who will go against this text, believing they do care about global affairs and have empathy towards others – what it boils down to is choice. –
Should you have a choice to choose under pressure or no pressure a side, which side would you choose? You will always choose a side because you are a fabric of the conditions of the society which you have chosen sides with.
Keema, or mince meat in English, is simply what it is – a dish made of mince meat and spices to give it a juicy aromatic flavor. This is one of my favorite dishes and has scope for usage with other recipes. I am going to use chicken mince as lamb is a bit heavy for me, however lamb will always have much more taste.
You will need the following ingredients –
3 x Medium Onions Diced
1 x Whole Garlic Flower (5 pieces) finely chopped
½ x Thumb size garlic – finely chopped
2 x Tomatoes -> I grated them into a lumpy puree
1 x Small red chili – chopped
2 x Tsp Salt
1 x Tsp Haldi (turmeric)
½ x Tsp Red Chili Powder ( The coloring one)
½ x Tsp Dhaniya (coriander) powder
1 x Tsp Garam Masala
500gr x Mince Chicken
Coriander for garnish
In the order above add the ingredients.
First let the onion get brown, then add the rest up to tomatoes and let it cook.
Halfway of the tomatoes cooking add the everything leaving just the chicken mince out.
Once you see the gravy you have made is properly mixed together, add the mince chicken. – mix in well and let it cook by covering the pan for a while.
Stir to mix gravy into the mince properly.
Garnish with coriander and eat.
There you have it, Keema. Usually it has some gravy that goes with it and resembles the mexican chilli con carne dish. This particular dish can be used for many other dishes such as – Lasagne, steamed buns, hotdogs, mexican food. etc
Lassooni Palak / Garlic Spinach dish is probably a generic dish which is used in many cuisines. For me, the first time I tried it, was at an Italian restaurant in Gran Canaria. It was served with a toasted baguette which was sliced – you were to get a spoonful of spinach and spread it on top of the bread – to enjoy as a starter with drink. This version of lassooni palak is more Indian oriented – it tasted pretty much like the Sindhi Palak recipe but much more bitter.
Sindhi Palak, a traditional Indian, primarily made of spinach which also carries other vegetables such as onions, tomatoes, carrots and potatoes. The dish provides you with a healthy dose of Iron, Vitamin K and others – and its tasty.
So I do not eat breads or chapatis with my indian food, I prefer to eat the dish by itself and if still left hungry, I can always eat more of the same dish. – therefore, this recipe is made for 1 cereal sized bowl.
Recipe Ingredients –
2 Small Potatoes
2 small onions
1 tablespoon salt
1 teaspoon Jeera Powder (cumin)
1 teaspoon Haldi Powder (turmeric)
1 teaspoon Dhaniya Powder (coriander)
5 Small Garlic – chopped
1 Cup of water
Cut the spinach and clean it by leaving it to soak in a bowl of water.
Peel carrots and tomatoes and dice them (I leave the tomato skin on), chop onions, chop spinach, chop the potatoes,
Put all the ingredients mixed together into the pressure cooker
Add salt, haldi, jeera and dhaniya powder
Add 1 cup of water
Close pressure cooker with lid and let it cook for 4-5 whistles.
To the final dish, we add a tadka ( a spice mix to give an external flavor to the dish)
In a small pan, add 1 tablespoon of oil, 5 chopped garlics, dhaniya powder, jeera powder – mix around until garlic comes to a light brown color
7. Once the cooker is done, open it, add the tadka mixture into the pressure cooker and mix.