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Lahore Style Lamb Curry

Ingredients:
4 tbsp oil
1 bay leaf
2 cloves
4 black peppercorns
1 sliced onion
Half kg boneless cubed lamb
Half tsp turmeric powder
1 tsp red chilli powder
1 tsp crushed coriander seeds
1 inch pc cinnamon stick
2 tsp ginger garlic paste
1/3 cup chana dal (yellow split peas)
2 tomatoes, quartered
2 fresh green chillies, chopped
A few sprigs of fresh coriander leaves
Salt to taste

Method:
Heat the oil in a wok or a large pan or pressure cooker. Lower the heat and add bay leaf, cloves, peppercorns and onion. Fry for about 5 mins, or until the onions turn golden brown.

Add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, ginger garlic paste, salt, and stir-fry for about 5 mins over a medium heat.

Pour in 3 3/4 cups of water and cook by covering the pan until the lamb is tender (about 35-40 mins).

Put the chana dal into a large pan with a pinch of salt. Add water and then boil for 15 mins, until the dal is soft enough to be mashed.

When the lamb is tender, remove the lid and stir fry the mixture, until the oil separates from the curry.

Add the cooked lentils to the lamb and mix together well. Stir in the tomatoes, chillies and chopped fresh cilantro and serve hot with garlic or butter naans. :)

Easy Chicken Breast Stuffed With Feta Cheese and Red Peppers

Ingredients:
2 Chicken Breasts cut into half horizontally
Salt and Pepper to taste
Lemon Juice - 2 tbsp
Dried Parsley - 1 tsp
Herbs De Provence - 1 tsp
Paprika Powder - Just enough to sprinkle
1/4 Cup - Crumbled Feta cheese
1 Red Bell Pepper - finely chopped
Fresh Parsley for garnishing
2 tsp Bread Crumbs
1 tsp Parmesan Cheese

Method:
Preheat the oven at 375 deg F.
First of all lay the chicken breasts flat in a ziploc bag and hammer or pound it with a rolling pin to make it thin. Be careful while you pound it, you might just end up making it too thin which we don't want.
Rub the chicken breasts with salt and pepper, lemon juice, dried parsley and herbs de provence.
On the middle of the breast spoon feta cheese and chopped red bell pepper. Then roll the breast tightly and secure the ends with a tooth pick so that the mixture doesn't escape out.
Now set these prepared chicken breasts onto an olive oil sprayed baking dish. Sprinkle with bread crumbs, fresh parsley, parmesan cheese and a teaspoon of olive on each of them.
Bake for 40 minutes at 375 deg F. If you feel its not done after the specified cooking time, then keep for an additional 5-7 minutes.

You can cut them into slices and enjoy your meal with a cool salad :)

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Will be posting new recipes really soon! Contest open until 23rd November

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Fish Qorma

Ingredients:
2 boneless Tilapia fish fillets - cut into medium sized pcs
Half a cup fried onions
1 tsp ginger garlic paste
Half tsp turmeric
1 tsp red chilli powder
Half tsp black pepper powder
Half tsp garam masala powder
1 tbsp lemon juice
Fish tikka masala - half tsp (Optional)
Half a cup beaten yogurt
5-6 curry leaves
2 green chillies - chopped
A few sprigs of coriander leaves
1 tbsp roasted coconut powder - ground into a fine paste
2 tbsp all-purpose flour
1 tsp cumin and coriander seeds powder mixed
A drizzle of black pepper powder and salt
Oil
Salt to taste

Method:
Combine the flour, coriander and cumin powder, black pepper and salt and rub the fish pcs with it, coating them evenly. Keep it aside.

In a pressure cooker on medium heat, add oil, ginger garlic, turmeric, red chilli powder and fried onions. Fry for less than 2 minutes and then add the beaten curd. To this add the curry leaves, garam masala, black pepper, coconut, lemon juice and salt. Pressure cook for 5 minutes after the first whistle and then remove from heat.

In a separate frying pan, add oil and shallow fry the fish pcs until brown on both sides.

Now uncover the cooker and add these fish pcs to it and cook for about half an hour on low-medium heat. Add the fish tikka masala powder if you wish for a spicier taste. Sprinkle the coriander leaves on top.

Serve with rice or chapatis :)

Oats Kheer / Oats Pudding

Oats is good source of fibre and also helps reducing cholesterol. This pudding is full of good stuff, especially for kids cuz its sweet and healthy!

Ingredients:
2 cups Milk
4 tbsp Instant oats
A pinch of Cinnamon powder
1 tbsp Almond powder
5-6 Raisins
2-3 tsp Sugar
Half a tsp Vanilla essence
Pistachio (whole or powder) for garnishing

Method:
Take 2 cups of milk in a non stick pan. Keep it on low to medium heat, add the oats and bring to a boil. Now add the cinnamon powder, almond powder, raisins and let it cook for about 5-6 minutes on low heat. As soon as the pudding thickens, add sugar and then let cook for another 5 minutes on low heat. Remove from flame, add the vanilla essence and stir well. Then cool it in the refrigerator or serve warm as a porridge, but don't forget to garnish with pistachios before eating :)
Wasn't that easy?