Mutton Casserole

Enter November and that is like bidding a final goodbye for hot and long days. The evenings have been transformed into serene, peaceful with stunning sunset scenes and breadthtaking beauty. Strolls at the sea front in the evenings, enjoying the views of the shallow sea waters and the panaromic landscape sorrounding the corniche of Muscat is one of the perfect ways to chill out in the weekends.

I have been delighting in the pleasant days that have just started and are going to stretch for the next 3 months atleast.Perhaps,the chill in the air has something to do with all this magical effect on me and I toyed with the idea of trying my hand into something that is very meaty and unique.

Finally I ended up choosing the Mutton Casserole recipe for a perfect dinner meal - light, lean and simple. Result - a fantastically rich and deeply flavourful spread of mutton and vegetables with a few seasonings  and a hint of spice ; then baked to perfection.

INGREDIENTS:

1 Kg Neck end of Mutton
50 gms seasoned flour
50 gms Cooking Oil
1 Onion
1/2 Kg small carrots
3/4 pint chicken stock/water
Salt to taste
Pepper to taste
1 tbsp tomato puree
8 spring onions
8 fresh small potatoes
1 Bouquet Garni **

** A bouquet garni is a bundle of herbs that is added to casseroles, stocks, sauces and soups. It traditionally comprises parsley (or parsley stalks, which have lots of flavour), a few sprigs of thyme and a bay leaf. These herbs may be bundled into a strip of leek or a piece of celery stalk, or tied in a muslin bag or with string, to keep them together during cooking and allow easy removal before serving.

HOW TO MAKE:

1)  Cut the meat into single rib pieces.

2)  Roll the pieces into seasoned flour.

3)  Heat oil, fry the meat in it. Turn periodically to brown evenly on all sides. Remove and place in a large casserole dish.

4) Chop the onions and scrape and slice the carrots  Add this to the casserole.

5) Drain away most of the oil from the frying pan. Put 1 tbsp of the seasoned flour and stir to brown lightly.

6) Slowly pour the hot stock Add the tomato puree and bring the sauce to boil. Strain the sauce into the casserole, season with salt and pepper and add the bouquet garni.

7) Cover the dish and put into the center of the oven pre-heated to 170 degrees Celsius and cook for an hour and quarter.

8) Put the cleaned spring onions in a pan of cold water and bring to boil. Drain at once.

9) Scrape the potatoes and add these and the spring onions to the casserole. Cook for another 30 minutes.

10) Remove bouqet garni and serve immediately from the casserole.

Cheese Straws

On a lazy weekend afternoon with the sunlight streaming into my window just the way I liked it, I sat on my couch flipping through the pages of my latest read - The woman in white by Wilkie Collins.

[Wilkie Collins is a popular English Novelist and is the author of several English Novels published in the mid 1800s. His stories are mostly real life experiences with mind gripping matters. The Woman in White is one such book that kept me engrossed all weekend and it has a very interesting ending which I am yet to cover]

To satiate my desire of munching savouries while the novel reaches its climax, I put down my book and hit the kitchen to spend the next one hour trying out a bookmarked starter recipe called the Cheese Straws.

The name is quite fancy and so are the Straws that manage to attain a fanciful look. All its ingredients are sure to dwell in the refrigerator of a normal household. There is not much of work invloved in it. Just some dough kneading,shaping the straws and baking them. The final straws were ready to be munched in an hour's time all fresh and crunchy from the oven. A good snack for the evening too.

So the next time you host a tea party, this is sure to be a grand success. It is ridiculously simple and tastes crunchy and fantastic.

The recipe for the Cheese Straws

INGREDIENTS:

120 gms All purpose flour

30 gms grated Cheese (I used Cheddar Cheese)

A pinch of Mustard powder

Salt to taste

1 egg yolk

1/4 tsp red pepper/chilli flakes

30 ml water

60 gms butter

1 tbsp dried Parsley/other herbs finely chopped

HOW TO MAKE:

1)  Sieve together flour, mustard, salt and red pepper. 

2)  Rub in the butter till misture resembles bread crumbs.

3)  Add grated cheese, egg yolks, water and mix to a stiff dough with a fork adding a little more water if necessary.

4) Roll the dough to about 1/8" thickness and cut into long thin strips.

5) Give a twist to each strip and put in a baking tray.

6) Bake at 200 degrees Celsius in a preheated oven  for 10-15 minutes or till very light browned.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

** Straws can be made in any shape you desire. They can be twisted or circled using a piping bag or can be just cut using a knife.

Classic Chocolate Mousse

I am glad that we have gradully left behind the long summery days and have started to witness the vibrant colors of a short spell of fall. The signs of rainfall in this deserted country seem to be grim, but the pleasant temperatures and the soft breeze is surely inviting.

Strolls along the corniche and weekend outings have become a common sight these days, not to forget the barbeque nights at the beach side and witnessing spectacular sunsets. The next 4 months on my calender have been pencilled in as wintry days.Winter has certainly started to take shape adding color and sparkle to everything and I am sure to love and enjoy it.

After a quick tour to India, I have returned with a nostalgic feeling of pouring rains,grey skies, subtle fragrance of the blooms & the punchy chills in the air. Memories to keep safe. And I have returned with a renewed sense of energy and am glad to have found my niche.

Now hopping to the recipe of the day - a rich and a creamy dessert called the Classic Chocolate Mousse that is incredibly easy to make and that ticks all the boxes. I call chocolate the bountiful gift of winter as it is an energy rich food and an effective cough preventor. Overall it is a super seller and it is central to many desserts as it can be widely used for glazing as well.

INGREDIENTS:

1/2 cup chocolate powder
1 sachet unflavored powdered gelatin
1 cup heavy whipping cream
1/2 cup  sugar
1/4 tsp of vanilla essence
Chocolate shavings/chips, for garnish

HOW TO MAKE:

1) In a small bowl dissolve the gelatin in 1/2 cup of hot water. Stir thoroughly and let it sit for 5 minutes. The gelatin will bloom well. Add some cold water to this and alow it to sit for 5  more minutes.

2) Meanwhile, in a bowl mix in the chocolate powder,sugar, vanilla essence and the whipping cream. Beat it on high speed for 1-2 minutes till its silky. Keep aside.

3) After the gelatin has bloomed for 5 minutes, gently fold in the the chocolate cream mixture. Make syre that you do not lose the volume from the cream.Stir thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours.

4) Top with chocolate shavings, chocolate chips, berries or whipped cream and enjoy!

Spinach Fritters (Palak Pakoda)

Its months since I have posted and they have been big time busy days packed with a lot of activity. There has been so much happening around and so much to share. The road of life seems to be taking surprising twists & turns but amidst everything I took my time off for a flying visit to my hometown - India.

I am also aware that this has been my longest absence from blogging and I wish I do not repeat this again. But at the rate life is moving on, I sometimes wonder if I could continue to maintain this rhythm or will I all of a sudden abandon my blog some day? That's something to think and worry about !!!

OK, Its been a fortnight since I returned to Muscat after a quick tour to India. I remember leaving the sweltering heat behind to land in the midst of monsoons,shallow puddles,green foliages & exotic blooms. Something to behold. And then the rest of the days were totally social - greeting family & old friends, parties,shopping and much more.

Anyways, to keep the momentum going, I decided to post another savoury .... A quick fix and a healthy wintry recipe called the Spinach Fritters or the Palak pakoda.

 INGREDIENTS:

1)   1 bunch of Spinach
2)   6 tbsp of Chick pea/besan flour
3)   Salt to tatse
4)   1 tsp Red chilli powder
5)   1 tbsp of chopped coriander leaves
6)   1/2 tsp of turmeric powder

HOW TO MAKE:

1)   Wash and pat dry the spinach leaves and chop them into 1 inch pieces and keep them aside.

2)   In a bowl, mix the chick pea flour with salt, red chilli powder, turmeric powder and coriander leaves.

3) Add water to this mixture and make a batter of desirable consistency. (The batter should not be watery or too thick also)

4)   Heat oil in a wok. Dip the spinach leaves in the mixed batter and start placing bite size pices in the oil and deep fry them till golden.

5)  Serve hot.

Cashew Burfi

With the essence of the festive season spreading in gradually here, we are having a phenomenal time with the joys of planning our Eid day and the hols starting from tomorrow. Suddenly the season seemed to have turned magical with the spirits of goodwill and optimism . I have broken myself free from the ho-hum days to jump start my preprations for all the excitement and life suddenly seems to have become incredibly busy, packed with tons of activities.

To enhance this festive mood, I planned to prepare something sweet,sinfully rich and indulgent to enjoy on a warm festival evening. Yes, there are lots of other great dishes that will be made and enjoyed, but now I will leave with this royal sweet that is sure to be crowd pleaser and very irresisitable.

INGREDIENTS:

100 gms Cashews
100 gms Sugar
1 tsp Rose water
A pinch of saffron
1/2 tin condensed milk

HOW TO MAKE:

1) Grind the cashews to a coarse paste.

2) In a vessel, heat 3 cups water along with the sugar. Bring it to boil and stir till the sugar dissolves and becomes like a syrup.

3)  Add in the cashew paste, the condensed milk and continue to stir it until the mixture starts thickening. Allow it to cook till slightly thick. Dont over do it as the mixture will anyways thicken on its own while cooling.

4) At this stage, add the rose water and the saffron. Cook for 2-3 minutes and then switch off the stove.

5) Pour this in a greased tray and allow it to cool.

6) Cut shapes and decorate them as desired.

Laban & Roohafza

We have neared the end of the holy month of Ramadan and that means we are so close to the Eid-ul-Fitr that we have almost started some of our preprations also for it. The best part of living in a Muslim country are the week long hols declared by the government duirng the 2 major Eids that we muslims celebrate.

Yes, I am terribly excited that we have just another working day left before we kick start our Eid holidays that are almost 8 long days.We have tons to do before Eid and I have forecasted the next few days to be super busy - and we still have a lot of time left to complete our spiritual activities before this blessed month comes to an end.

I have 2 drinks (Coolers) that I always made them to break my fast with but was not able to share their recipes here due to time constraint. These healthy coolers help to hydrate your body instantly and are one of the best consumptions during Iftar after a long day of fast. Infact, we love to drink these often during usual summer days also as they are terribly cooling to the stomach and are packed with a wide range of nutrients. They are a cinch to make and are a deliciously healthy kick-off start to our Iftars.

Laban  basically is a Saudi Arabian drink which is milky,sour and with a salty finish made up of diluted Yogurt. It can be prepared in a jiffy by just blending some yogurt with water, salt & a bit of cumin powder to glorify its taste. Garnish it with some finely chopped cilantro & onions and serve it often. I prefer drinking this all through the year as it is very effective in keeping stomach issues at bay.

It is very popular in the middle eastern countries and is widely sold in all supermarkets in small packs. With healthy ingredients, it is a rich source of calcium & Vitamin D that helps to strengthen bones and aid in digestion.

This is how we make Laban at home:

INGREDIENTS :

3 tbsp thick yogurt
1/2 cup water
1/4 tsp Salt
1/4 tsp cumin powder
2 tsp finely chopped onion & cilantro  to garnish

HOW TO MAKE:

1) Blend together yogurt, water, salt and cumin powder for less than 10 seconds in a blender.

2) Pour in glasses and garnish with onion & cilantro.

3) Serve. (makes 2 glasses)

Roohafza

Sometimes, we like to drink something sweet and instead of grabbing unhealthy readymade juices, we opt for the Roohafza made with milk at home.

Roohafza is a Pakistani product and is made with concentrated sugar syrup with a lovely rose aroma. We add this to plain or slightly thickened milk and garnish with nuts of our choice. Another great addition to this is the Sabza seedsor the basil seeds (tiny black seeds available in Indian supermarkets that swell when soaked in water for 20-30 minutes). Sabza seeds have several health benefits and they are very refreshing too. Sabza seeds help aid digestion, strengthen the immune system and also fight off to remove stress and anxiety.

Sometimes, I like to add a dash of Roohafza in milk shakes & smoothies for variations in taste.

Now coming to the recipe for a sweet plunge of the most refreshing drink called Roohafza

INGREDIENTS:

1 tbsp Roohafza syrup
2 cups milk
2 tsp sabza seeds (basil/water melon seeds they call it)
Sliced nuts of your choice for garnishing (I use pistachios, almonds usually)

Note - Sabza seeds should be soaked in some water for atleast 30 minutes before using it in any drink etc. The sabza seeds will swell after this.

HOW TO MAKE:

1) Bring milk to boil and continue to cook till it it thicknes to consistency as desired. Let it not be too thick as the drink becomes heavy.

2) Cool the milk and then add the Roohafza syrup.

3) Add the Saza seeds and mix well.

4) Garnish with nuts of your choice (this step is optional) and chill it before serving.

Fruity Frozen Candies

A few weeks back we had a weekend with an overcast sky and a windy morning. We wondered if it could be raining in the Interior regions of Oman and since we were free for the weekend, we decided to go on a long drive to enjoy this unique weather.

We ended up reaching a beautiful city called Nizwa filled with thousands of Date Palms and is around 140 Kms from Muscat.


The city of Nizwa

After a long 1.5 hour drive,we did not find any rain here when we arrived, but we were so glad that we visited this place as we explored so many places here before driving back to Muscat late in the evening.
 

Date Palms view from the Nizwa fort roof top

 

The Book Roundabout in Nizwa



A structure on the roundabout in Nizwa

Our tour managed to cover up with the history, local life & culture of this oldest city of Oman which has been an important centre of trade,education and historical places here. Our starting point of this one day tour was the popular Nizwa Fort which traces the history of this city which was soon followed by a quick lunch and a short drive through the streets thus exploring this city and admiring its scenery which has mountains sorrounding it from all sides. The view from the roof top of the fort is very impressive and offers a panaromic view of the sorrounding landscape.

Nizwa Fort



Nizwa Fort Interiors

During the late afternoon, we reached the traditional Souq and began our walking tour of the labyrinthine alleyways. Here one gets to mingle with the residents of the city. The shops here beckon you with a myriad of merchandise from colorful imported fabrics to arabian costumes sold at reasonable rates and exotic arabian perfumes,oriental spices and handmade artifacts. Scents of exotic arabian spices float through the air thus making it a delightful experience.

Entrance to the Nizwa Souq

 

Some of the shops in Souq that sell pottery

 

Beautiful carvings in the Souq

The Souq depicts a picture of rich traditions and is refurbished with traditonal furnitures,beautifully carved ceilings and doors and also houses a beautiful Mosque which has a distinctive minaret & dome. The houses sorrounding this area are intricately carved and are a sight to behold.



Nizwa Souq Mosque

As Dusk descended the city, we sat down to enjoy a cup of coffee and then drove back through the date palms delighting in the views of the magnificient fort and the traditional buildings glittering under lights thus returning to the highway to get back on our way to Muscat.


Nizwa Fort & Mosque under lights

An experience worth sharing and the pictures depicts the rest.
So coming to the recipe of the day:

Summer is the time we all like to rustle up with several coolers & frozen treats. Nothing screams summer as much as these frozen treats. The effect of this unbearable heat makes you crave for chilled foods and that is how I decided to convert some fruits in my refirgerator into frozen candies. Here is how I did it:

INGREDIENTS:

Any Fruit's juice/whole fruit - I generally use watermelon, strawberries, orange, apple, banana, kiwis etc
1/4 cup milk/ yogurt
Sugar (optional)
A few Candy sticks or Tooth picks
Moulds/small glasses(preferebly the plastic use & throw ones)

HOW TO MAKE:

1) Chop the fruits and beat each of them seperately in a blender with some milk/Yogurt and sugar to collect their juices.

2) Pour their juices in moulds/plastic glasses and allow to semi-set it in the freezer of your refrigerator for about 20-30 minutes atleast.

3) When half set, insert the candy sticks or tooth picks in it and allow it to set for 3-4 hours before they are ready for serving.

4) If you like to have them in double/multi-colors, fill the mould/cup with some juice of one fruit, then allow it to set for 30-40 minutes, when semi solid, pour in another colored fruit and repeat step 3 till you get candies of desired shapes and colors.

5) For pure fruit candies, you can eliminate milk and yogurt and follow same procedure.

6) For custard candies, you can make some custard which is not very thick, chop some fruits into it and then allow to set in moulds.

7) To detach from the mould before serving, just run some warm water over the mould and the candies are ready to be served.

RATING NOTES:

               DIFFICULTY LEVEL    :   Easy
              RATING  POINTS         :    9/10

Crispy bread Tarts

Ramadan has a special purpose for all muslims with its prime one being to establish a connection with God and cleansing oneself. For me,Ramadan is all about Contemplation & Sharing. Overall, its a holy period of self-discipline.

This year the holy month has fallen during the summer months and the same will continue for the next 3-5 years. Breaking the fast with the right type of food is crucial for all of us during these days. It is very important to eat a balanced and a healthy diet duirng these days so that our body is not deprived of any kind of nutrients.

We are trying our best to include plenty of fruits,vegetables, breads made of whole wheat and nuts in our iftar meal along with lots of fluids that can keep us hydrated all day.

I have got here a lovely appetiser recipe that can be prepared with endless ideas of tantalising toppings with abundant flavours by giving a free rein to your creativity. Equivalent to being gourmet foods, these tarts can be made personalised depending on your tastes and likes.

So here is the recipe for Chic, trendy but crispy bread tarts.

INGREDIENTS:

For the Tart cases

8 slices whole wheat bread
3 teaspoons low fat butter

For the filling

1½ cups Green Giant Niblets
1 tsp finely chopped green chillies
1 tsp chopped Capsicum
1/2 tsp red chilli powder
1/2 tsp seasoning powder
1 tsp Tomato Ketchup
1 tsp oil
salt to taste

For baking

4 teaspoons grated cheese

HOW TO MAKE:

For the toast cases

1)  Remove the crust from the bread slices. Dip the bread in some water and press it genlty between your hands(palms) to squeeze out excess water.

2)  Roll out a little and press into the cavities of a muffin tray which is greased with butter.

3) Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling

1) Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.

2) Add the capsicum and green chillies and fry for 1 minute.

3) Add the corn,seasoning, tomato ketchup and salt and cook till the mixture thickens. Keep aside.

How to proceed

1) Fill a little mixture in each toast case, sprinkle cheese on top.

2) Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.

3) Serve hot.

Mango Mousse

Mango, the king of all fruits is an ancient fruit with verstaile uses.

Little has been known about its health aspects. Its anti-cancerous properties has made it a wonder food. Mangoes also contain enzymes which aid in digestion and help in relieving the clogged pores of the skin. Since they are the bountiful fruit of summer, they also serve as an excellent remedy against heat strokes.

We managed to buy some great mangoes this year which turned out to be very sweet. I whipped up rich smoothies during the summer days and was toying with an idea to try out the mango cheese cake. But somehow plans did not go my way and I finally attempted the Mango Mousse which tasted great and it had a deliciously creamy texture which makes you crave for more.

 I somehow missed to share this delicious dessert recipe with you all during the mango season. As its said that "Better late than Never", so I am here with the recipe for a lovely Mango Mousse.

INGREDIENTS:

2 mangoes ( I used ripened alphanso mangoes)
1 sachet unflavored powdered gelatin
1 cup heavy whipping cream
1/2 cup  sugar
1/4 tsp of vanilla essence
Diced mango, for garnish

HOW TO MAKE:

1) In a small bowl dissolve the gelatin in 1/2 cup of hot water. Stir thoroughly and let it sit for 5 minutes. The gelatin will bloom well. Add some cold water to this and alow it to sit for 5  more minutes.

2) Meanwhile, in a blender cut in the mango pieces,sugar, vanilla essence and the whipping cream. Beat it on high speead for 1-2 minutes. Keep aside.

3) After the gelatin has bloomed for 5 minutes, gently fold in the the mango cream mixture. Make syre that you do not lose the volume from the cream.Stir thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours.

4) Top with diced mango and enjoy!

Rice porridge

We are going through the Dog days of summer here with Muscat boiling especially in the afternoons. The warmth of the hob adds to our diminishing energy levels since our cooking starts only in the late afternoons so that we are on time for our Iftar.

July & August brings you sweltering heat & humid weather with long days and short nights. Our Suhoors(meal before dawn taken by a fasting person) end at 4:00 a.m. and that is why we wake up an hour early so that we are on time with it before the white light of dawn is visible in the sky and the morning prayers are read.

Growing up in India, we have adopted several stomach soothing but healthy Iftar options that allow us to avoid oily foods soon after we break our fast. One such dish is the rice porridge that is alleviating without any calorie penalty and we adore such foods. It is a very simple recipe and doesn't need you to linger around it for long. It can be cooked easily without much hassle. I like to keep its spices light so that it revives you during the Iftar and keeps you ready with a good appetite for your dinner.

So here is the recipe for a piping hot bowl of rice porridge - a popular Iftar recipe.

INGREDIENTS:        

•  1 cup coarse rice powder
•  2 tbsp oil
•  1/4 cup yellow mung dal
•  ½ tsp turmeric powder (optional)
•  1/2 tbsp Ginger-Garlic Paste
•  1 Cardomom
•  1 Clove
•  1/2 Onion Sliced
•  1 hand Coriander Leaves chopped finely
•  6-8 Mint Leaves
•  2 Green Chillies Slit
•  Salt to taste

HOW TO MAKE:

1.    Wash 2 cups rice and soak in water overnight.

2.    Next morning, drain the water from the rice and allow it to dry by spreading it on a cloth or a wide plate.

3.    Once the rice is dried, grind it coarsely in the dry jar of the mixer. It forms a coarse powder which can be stored in an air tight container for further uses also. 


4 . Heat oil in a cooking vessel. Add the sliced Onion and fry till onion turns pink/light brown.  

 5.    Next add ginger garlic paste and Turmeric powder(optional) and salt. Stir and mix well.


 6.    Add the Moong dal(green gram lentil) and fry it for 1-2 minutes.

7.    Add the Mint leaves, Green Chillies and Coriander leaves. Fry them for a minute.

8.   Pour 2-3 cups water and bring to boil. Then add 1 cup of the rice powder and allow it to cook on low flame till you find the rice powder become very soft. If water level gets diminished in the vessel, you can add more water also.

9.   The porridge should have a watery consistency. So don't be shy to add a good amount of water. Serve hot.

 RATING NOTES:

               DIFFICULTY LEVEL    :   Easy

              RATING  POINTS         :    8/10**

** You can garnish it with finely chopped Spring Onions, grated carrots, caramalised onion etc .