Tuesday 07 / May / 2024
PRESSURE COOKER HALEEM
Here is a quick to make mutton haleem recipe which is instant and delicious. Nutritious and wholesome, Haleem is a hearty stew of meat and lentils cooked for hours but this recipe is a shortcut yet tasty version of the same.
Ingredients
• 1 tablespoon bengal gram lentils
• 1 tablespoon moong dal (yellow lentil)
• 1 tablespoon masoor dal (red lentil)
• 1 and 1/2 cup cracked wheat
• 5 tablespoon ghee or oil
• 1 teaspoon cumin seeds
• 2-3 cloves and cardamom
• 4 green chillies
• 3 medium onions
• 2 tablespoon ginger garlic paste
• 500g boneless lamb meat, cut into small pieces
• 2 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 cup yoghurt
• 2 tomatoes, finely chopped
• Salt to taste
• For garnishing: Coriander leaves, fried onions, lemon wedges, and julienne ginger
Preparation
Soak the lentils and cracked wheat for about 1 hour. Heat oil or ghee in a pressure cooker and add the cumin seeds, cloves, cardamom, and green chillies. Fry for a minute and add the onions. Fry till translucent. Now stir in the ginger-garlic paste and boneless mutton and fry till all the water has dried up from the mutton. Throw in the red chilli powder, turmeric powder, yoghurt, tomatoes and salt. Mix it in and add the soaked lentils and cracked wheat. Add 5 - 6 cups of water and give it a stir and close the lid of the pressure cooker and cook for 2 whistles or 20 minutes. (Adjust the water to prevent the bottom from getting burnt.) Allow the cooker to cool down and cook on low heat till done stirring frequently. Please make sure that the lentils and wheat have combined well with the meat. The consistency should be thick and not runny in texture. Serve hot with fried onions, lemon wedges, coriander leaves and ginger julienne.
Tip –Dry roast the wheat, bengal gram, moong dal and masoor dal till they lightly change the colour. Allow it to cool and dry grind it in a coffee grinder to a lightly coarse powder and add accordingly to the meat before pressure cooking. This is an alternate to soaking the lentils and wheat.
SPANISH STYLE RICE AND PRAWN ONE POT
A fast meal filled with delicious Mediterranean flavours., this is an easy, quick and a no fuss take on a Spanish Paella.
Ingredients
• 1 onion, sliced
• 1 red and 1 green bell pepper, deseeded and sliced
• 1/4th cup of chicken sausages (diced)
• 2 garlic gloves, crushed
• 1 tablespoon olive oil
• 1 and 1/4th cup of basmati rice (soaked for half hour)
• 1 (or 1/2 cup) of chopped tomatoes (this depends on your likeness)
• 1 cup of peeled prawns
• A few saffron strands soaked in warm milk (2 tablespoons of milk)
Preparation
In a non-stick frying or shallow pan with a lid, sauté the onion, pepper, sausages and garlic in the oil over a high heat for 3 minutes. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, and then cook over a high heat for 12 minutes.
Uncover, and then stir the rice as it should be almost tender. Combine with prawns, with a splash more water if the rice is looking dry, and then cook for another minute until the prawns are just pink and rice tender. Add your seasonings of salt and pepper mix well and finish off with a garnish of saffron soaked in milk. Or if you don’t want to spend time at the stove you can bake this dish in the oven. Throw in the onion, peppers, sausages, garlic and oil into a greased ovenproof dish, then bake for 15 minutes at 200C. Add the rice, tomatoes, seasonings of salt and pepper and water, cover, then bake for another 20 minutes, stirring in prawns for the final 5 minutes. Finish off with a garnish of saffron.
ONE POT MAC AND CHEESE
What’s better than a bowl of macaroni and cheese? One that's made with the goodness of milk, the zip of Cheddar and all in one pot. This one pot mac and cheese recipe makes for an easy, less mess, delicious vegetarian dinner.
Ingredients
• 4 cups whole milk
• 3 cups elbow macaroni
• 2 cups mild Cheddar, shredded
• 1 cup mozzarella, shredded
• 4 to 5 tablespoons cream cheese
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon Dijon mustard
• Pinch of cayenne pepper
• Large pinch freshly grated nutmeg
• Salt
Preparation
Put the milk and macaroni in a medium saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from sticking and clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne, nutmeg and 1 1/2 teaspoons salt, and stir until smooth, thick and creamy. Serve hot. (The dish will thicken as it cools).
EASY CREAMY CHICKEN RISOTTO
A basic risotto recipe is a must in every cook’s repertoire and this one tastes great - it's bursting with fresh herbs. Creamy and cooked in a jiffy, this one pot risotto is perfect to unwind with on a busy day.
Ingredients
• 1 medium onion
• 50g butter (2- 3 tablespoons)
• 400g Arborio Rice (3 and 1/3 cup)
• 5 cups chicken stock, heated until simmering
• 2 cooked or boiled chicken breasts, chopped into bite-sized pieces (skinless)
• Finely grated 1/2 zest of lemon
• 1 tablespoon chopped parsley and 1 tablespoon fresh thyme leaves
• 1/2 cup grated parmesan
• Salt and freshly ground pepper
Preparation
Finely chop the onion. Melt the butter in a large saucepan and cook the onion until it is tender. Add the rice to the pan and stir until well coated with the butter. Add a little of the hot stock (about 1/2 a cup) to the pan and stir until it has been absorbed. Continue to add the stock, a little at a time, stirring until the liquid is absorbed before adding any more. After approximately 20 minutes, all of the stock will be used and the rice will be just tender to the bite. Stir through the chicken, lemon zest, parsley, thyme and grated parmesan. Continue to cook the risotto for a minute or two more until the chicken has heated through. Season to taste with salt and freshly ground black pepper. Serve in bowls and top with extra parmesan if desired.
VEGETARIAN BURMESE KHAU SUEY
A delectable one pot meal which has noodles and crisp vegetables in a tangy coconut milk curry.
Ingredients
• 3 cups of cooked flat noodles (see instructions)
• 350 ml thick coconut milk
• 1/2 cup yoghurt
• 2 tablespoons gram flour
• 1 tablespoon oil
• 2 cloves of crushed garlic
• 1 tsp each red chilli powder, cumin powder
• 1 teaspoon coriander powder • Salt to taste
• Salad Ingredients
• 1/2 cup each of chopped carrots, beans, steamed
• 1/2 cup of finely shredded cabbage, raw
• 1 cup of chopped tomatoes
• 1 cup chopped spring onions or red onions
• 3 tablespoons of finely chopped coriander leaves
• 1/4 cup freshly squeezed lemon juice
• 1 cup fried noodles (boil a packet of instant noodles, drain the water and deep fry)
Preparation
Mix coconut milk, 2 cups of water, 1/2 cup yoghurt and gram flour. Whisk them well until the gram flour has dissolved. Heat oil in a pan; Add crushed garlic and sauté on low for a few seconds. Add the above coconut milk mixture, red chilli, cumin, and coriander powders and salt. Give the mixture a good boil and simmer for 5 minutes. The coconut curry is ready. Transfer to a serving dish.
To Serve
Divide the noodles in 4 serving bowls. Divide the steamed carrots, beans, chopped cabbage, onions, coriander leaves into the bowls. Pour in the hot coconut curry into this salad until you see it rising to the top of the bowl. Add 1tsp of lemon juice to all the bowls, top with coriander leaves and fried noodles and serve immediately.
