- Seviyan/ vermicelli (thin) – 600 gms
- Kheema (Lamb) – 500 gms
- Finely chopped onions – 2 medium
- Finely chopped tomatoes – 2 medium
- Ginger garlic paste – 2 tsp
- Slit green chilies – 4-5
- Coriander leaves – handful
- Oil – 3/4 cup
- Cloves – 5
- Cinnamon – 3 small pieces
- Cardamom – 2
- Bay leaf – 2
- Star Anise – 1
- Red chili powder – 2 tsp
- Coriander powder – 2 tsp
- Turmeric powder- 1/4 tsp
- Garam Masala powder – 1/4 tsp
- Water – 3 1/2 glasses
- Salt – as required
- Dry roast the seviyaan, keep aside. Make sure not to burn them.
- Heat oil in a big vessel. Add cloves, cinnamon, cardamom, bay leaf and star anise.
- Add onions and fry till slightly brown. Now add ginger garlic paste and fry till raw smell goes.
- Now add tomatoes and cook till it melts. Add red chili powder, turmeric powder, coriander powder and Garam Masala powder along with green chilies and mix well.
- Once the masala is done and forms a lump add the kheema. Fry well till all the water dries up.
- Add salt as required and cook till the kheema is done.
- Add water and bring it to boil. Now add 1/4 cup of peas.
- Once the water comes to boil add the seviyan little by little mixing gently.
- Finely chop coriander leaves and add to the seviyan and keep it for dum on low flame for about 10 minutes.
- Serve hot and enjoy
You can also add some beans carrot and potatoes. Make it for Iftar and even on Eid for breakfast.
Here’s a lip smacking and simply delicious snack that is a great alternative for potato.
Mum would make the easy yet tasty arbi fries that we would relish. Do try it out 🙂
- Arbi /colocasia – 10-12
- Red chili powder as required
- Oil for deep fry
- Salt as required
- Wash the arbi thoroughly and boil them in a pressure cooker for 2 whistles
- Peel them and cut them into thick strips. If the arbis are small and round, just cut them into half
- Deep fry. Sprinkle some salt and red chili powder and toss the arbi
- Enjoy when hot
Did someone say ‘samosa’?! Mum would make the most delicious samosas during Ramzan and whenever we craved for the yummiest snack ever 🙂
Here’s Paneer Burji Samosa that you can make when you have friends or family visiting you or when you just want to enjoy your Sunday evening tea 🙂
- Paneer crumbled – 1 cup
- Finely chopped onion – 1 medium
- Finely chopped tomato – 1 medium
- Finely chopped green chilies – 2
- Finely chopped green pepper/ capsicum – 1 small
- Green peas – 1/4 cup
- Finely chopped Methi/ fenugreek leaves – 1/2 cup
- Finely chopped coriander leaves / cilantro – 1/4 cup
- Ginger garlic paste- 1/2 tsp
- Red chili powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – 1/4 tsp
- Black Pepper powder – 1/4 tsp
- Garam masala powder – 1/4 tsp
- Oil – 2-3 tbsp
- Salt as required
- Heat oil. Add onions and fry till slightly brown. Add ginger garlic paste and fry till raw smell goes.
- Add tomatoes and cook till soft. Add all the powders, salt and fry well until the masala is done and oil starts to separate.
- Now add methi leaves and fry. This is totally optional. Add green pepper and peas. You can also add red and yellow peppers if you wish to.
- Don’t forget the green chilies to spice it up a little more. Cook for another 2 minutes.
- In the end add the crumbled paneer and toss it well in the masala. Sprinkle some finely chopped coriander leaves.
- Add the flour and salt in a bowl
- Mix water needed to make a stiff dough
- Grease your hands with a little oil and knead the dough
- The dough should not be too soft
How to make the samosas:
- Make small even sized balls from the dough
- Roll it with a rolling pin into a circle
- Cut the circle into 2 halves
- Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
- Bring both the ends of the semi circle to form a cone
- Hold the cone upside down and fill it with paneer Burji. Then seal it completely
- Continue the same with the remaining dough
- Refrigerate for half an hour. This makes the samosas crispy
- Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
- Serve the hot crispy samosas with pudina chutney
Everybody’s favorite, sweet and salt biscuits melts in your mouth and you can’t just get enough of it! Mum would bake biscuits for us and we loved sharing it with our friends.
Try them out 🙂
Sweet and salt biscuit
Courtesy: Mujahid Khaleel
- Maida/All purpose flour – 1 cup
- Powdered sugar – 1/2 cup
- Butter – 1/2 cup
- Rice flour – 2 tbsp
- Baking powder – 1/4 tsp
- Salt – 1/4 tsp
- Cardamom powder – a pinch
- Melt the butter and allow it to cool. Sieve the maida, baking powder, rice flour, salt and cardamom powder together to be evenly distributed
- Pour this mixture into a bowl and mix well the powdered sugar
- Add the melted butter little by little to make a dough. It will be a little crumpled. Do not add more butter, milk or water to make a soft dough.
- Leave the dough for about 15 – 20 mins covered in a cloth, kept in a closed vessel. This will make it easier to make a small ball and flatten it a bit .
- You can give the biscuits any shape you like. Arrange them on a biscuit tray
- Meanwhile, preheat the oven to 180 degree Celsius. Bake in the middle rack for about 15 – 20 minutes.
- Broil it for a minute. It gives a nice texture on the top. Remove it from oven and store it in air tight containers once it cools.
Mom would make this mouth watering vadas with tea in the evenings or she would serve this with dal and green leaves curry ( Kathli dal) for lunch.
Photo Courtesy: Mujahid Khaleel
- Chana dal – 1 cup
- Dill leaves – 1 cup
- Green chillies – 5
- Ginger – 1 inch piece
- Onion- 1 medium sized
- Curry leaves – 7-8
- Coriander leaves
- Salt as required
Soak Chana for about 3 hours
Grind 1 tbsp Chana dal, green chilli ,ginger and salt into smooth paste
Coarsely grind rest of the Chana dal. Finely chop the onion, dill leaves, coriander leaves and curry leaves and add it to the ground Chana dal
Heat oil in a kadai and deep fry