Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤
350 gms beef mince (finely minced)
1.5 medium sized onions (coarsely chopped)
Salt to taste
1 tbspn red chilli flakes
½ tspn freshly crushed cumin (not powder or seeds)
1 tbsp chaat masala
A generous pinch of carom seeds
4 tbspns oil for frying
4 tspns whipped yogurt
A generous pinch of kasoori methi (crushed)
1 tspn mix of ginger and garlic powder (not crushed or minced)
2 tbspns finely chopped fresh mint leaves
2 Thai/ small green chillies, chopped fine
40 pcs of samosa sheet
2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
Oil for deep frying
Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
Keep making the samosas until the mixture & the sheets are finished.
Refrigerate for 30 minutes.
Fry on medium heat at 180 degrees Celsius until golden and crispy.
(Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.
It is a full meal which is nutritious and healthy in every way…..
1 cup moong daal
1 cup masoor daal
2 chicken stock cubes
1 tspn heap full turmeric
Water to boil
1 knob butter
½ cup cream
2 tbspns chopped fresh coriander
1 cup boiled and hand shredded chicken
½ cup boiled rice
Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
Remove from flame and allow the mixture to cool.
Blend it with the hand blender until its smooth and velvety.
In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
Adjust the salt to your desire.
Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
It is my version of Lahore Chatkhara’s Papri chaat, a must try!
2 cans of chickpeas/ 4 cups of boiled chickpeas
2 potatoes, medium sized, boiled and cubed
1 red onion, finely chopped
2 bengali green chillies/ 2 thai chillies finely chopped
A pinch of red chilli powder
1 generous pinch of crushed cumin
1 generous pinch of kaala namak
1 generous inch of chaat masala
FOR MINT SAUCE
1 cup fresh mint leaves
½ cup fresh coriander leaves
½ tspn roasted cumin
½ tspn saunt
1 ½ cup thick yogurt
½ cup chilled water
2 tbspns date and tamarind sauce
2 tbspns caster sugar
2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
Chaat masala, as desired
Combine everything needed for channa mixture in a mixing bowl and mix.
In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
Now it is up to you if you want to use mortar and pestle to crush it or you can mix grind it with the hand mixer. I prefer mortar and pestle because I am a traditional kinda chef but it depends on what you are comfortable with. If you are using a hand mixer or blender or grinder you can add that ½ cup of water then otherwise we will mix it as we mix in yogurt and tamarind sauce.
Check the salt and spices, adjust it to your liking.
Pour the yogurt sauce over the chickpeas and mix.
Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.
1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
1 tbspn salt
2 tbspns freshly crushed ginger and garlic
1 tspn carom seeds (ajwain)
FOR SECOND MARINATION
1 tbspn heap full red chilli powder
A pinch of yellow food colour (optional)
1 tbspn freshly crushed small green chilli
1 tbspn heap full chaat masala
1 tbspn heap full freshly ground cumin
1 tbspn heap full cracked coriander seeds
1 tbspn chilli flakes
A generous pinch of salt
1 tbspn besan
2 tbspn mustard oil
1 tspn olive oil
2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)
Wash the fish & pat dry with paper towel. Put it in a big marination tray.
In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
Put it back in the fridge for 8 hours.
Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
White mutton pulao is my recipe for my twin nephews. They love the boti in it ❤
3 cups Basmati rice (soaked 30 mins before use)
1 kilo mutton with bone (ideal is chops)
1.5 large brown onion (sliced thinly)
2 cloves of garlic (smashed roughly)
1 tspn ginger paste
1 tspn garlic paste
2 green chillies
1 tspn coriander seeds
2 large cinnamon sticks
2 small cardamoms (lightly smashed)
5 to 6 peppercorns
A small piece of mace and nutmeg
Salt to taste
1 tbspn cumin seeds
¼ cup oil & 2 tbspns full of ghee
In a pot put mutton, 1 litre water, half of the onion, green chillies, smashed garlic, cinnamon, cloves, peppercorns, coriander, mace, nutmeg and cardamom and cook until mutton is 100% done. Strain the mutton and take out all the whole spices from it and keep the stock aside.
In a separate thick bottomed pot, heat oil and ghee and add rest of the onions and fry until they are golden. Now add ginger and garlic paste and fry for further 1 minute.
Add mutton and fry for 5 minutes on medium heat. Add 6 cups of stock and bring it to a boil. Now add soaked rice in the stock and cook until very less water remains. Cook on low heat with the lid on for 10 mins or until all the water evaporates.
Take off the lid and move the rice a bit. Keep it open for sometime and the serve hot.