Sheekh Kebab

Sheekh Kebab means kebab on a skewer, traditionally made on an outdoor grill over charcoals that add as much colour as it does flavour to the kebab.  Sheekh Kebab is a a type of Kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.  It is cooked on a barbecue, or in a tandoor.  The kebabs can be made in your oven.

Ingredients            

  • 1            jalepino(or to taste)
  •               handful fresh cilantro
  • 10          leaves mint
  • 2            lbs lean ground beef(lamb or chicken
  • 1            tsp garlic paste
  • 1            tsp ginger paste
  • 1.5         tsp salt
  • 1            tsp freshly ground black pepper
  • 1            tsp freshly ground cumin
  • 1            tsp garam masala
  • 1            small onion 
  • 2            tbsp finely chopped cilantro

Instructions

  1. In a blender, puree the onion, cilantro and mint leaves.
  2. Put the meat,  in a medium bowl, add the rest of the ingredients and mix together.
  3. Let the mixture rest in the fridge for a couple of hours or overnight.
  4. Make the kebabs, using the skewers.
  5. BBQ the kebabs, rotating as needed to brown on all sides, till they are cooked inside.  about 20 minutes.
  6. Once cooked slide the kebabs on a plate, sprinkle with diced onions and cilantro and serve with raita and Ambli and or green chutney.
  7. Serve it with spiced potatoes, and/or vegetarian rice or Naan.

Kebabs ready to be cooked

 

 

 

 

 

 

Note:

  1. If you are grilling the kebabs in the oven, preheat the oven to 450 degrees.  Place the rack in the upper third of the oven.  
  2. Grill the kebabs for 20-25 minutes rotating as needed to brown the kebabs on all around.

Tomato and lemon Chutney

  • 1        lemon
  • 1        tomato
  • 1/2     tsp salt
  • 1/2     tsp jeera
  • 10      red chillies(dried or fresh)
  •           fresh cilantro
  • 1        tsp Jaggery

Instructions

  1. Rinse lemon and tomato in cold water, cut it into quarters.  Remove the seeds from the lemon.  
  2. Rinse the cilantro in cold water.
  3. Put everything in a blender or a food processor and grind it to a fine paste and serve.

Ingredients for Chutney

 

 

Lamb and Roasted Vegetable Pasties

You can buy the pastry or make your own.  You will find the pastry in the freezer in the grocery store.

Ingredients

Short crust Pastry

  • 1           lb all purpose flour
  •              pinch of salt
  • 1/2        lb butter
  • 4           tbsp cold water

Filling

  • 2 carrots, sliced down the middle
  • 2 large potatoes, scrubbed and cut in half
  • 1 large (swede) rutabaga, cut into wedges
  • 2 parsnips, peeled and cut in half
  • Sea salt flakes
  •  freshly ground black pepper to season
  • 350 gms ground lamb
  • 40g butter
  • 1 large brown onion, diced
  • 3 cloves garlic
  • 100g frozen peas
  • 2 eggs
  • 150 g cheddar cheese
  • 2tbsp sesame seeds

Instructions

Short Crust Pastry

  1. In a medium mixing bowl, add the flour and the salt.
  2. Cut butter into small pieces,  (about 1/2 inch cubed), and rub into the flour.  The mixture should be like bread crumbs.
  3. Stir into the mixture with the a fork.
  4. Form the pastry into a ball with your finger tips.(you may need a little more water)
  5. Lightly flour the rolling pin and board.
  6. Turn out the pastry on to the board, and with light, quick, forward strokes roll out to the thickness required.
  7. Cut and use the pastry as directed by the recipe. 

Filling

  1. Preheat oven to 400 degrees. Line 2 large oven baking trays with baking paper.  
  2. Put vegetables in a large bowl, drizzle with a generous amount of oil, season and toss to coat.  Transfer to a large baking dish and roast for 60 minutes.., or until tender, turning vegetables a few times.  Remove from the oven and set aside to cool.
  3. Roughly dice vegetables.  Increase oven to 200 degrees C fan forced(400 degree F)(220 degrees C conventional, 425 degrees F) Put a medium pan over medium heat. Add a little oil and ground meat, and cook, breaking up, until brown and crisp.  Drain off any excess oil and transfer to a large bowl.
  4. Put a medium saucepan over low heat,;  Add a little oil, butter, onion, garlic and season.  Cook gently for 10 minutes, until softened.  Add onion mixture, peas, 1 whisked egg and cheese to ground meat and stir to combine.  Gently mix diced vegetables through.
  5. Divide dough evenly into 10 pieces.  On a clean, dry bench, roll out each piece into a circle, about 18cm-dia.(8inches)  Brush circles with remaining whisked egg, place filling in centre of each and bring edges together, crimping pasties closed.  Move to the trays, brush with egg and sprinkle over sesame seeds.  Bake for 20-25 minutes until golden.

Note:  I rolled out the pastry to 1/4” thick and cut a 5” round, to make smaller pasties.

Vegetables for pasties

Moong(Mung) nu Shak

  • 1         cup Moong Beans
  • 1/4      cup oil
  • 1/2      tsp jeera(cumin whole)
  • 1         medium onion, peeled and sliced (2 oz)
  • 1         medium tomato, diced small
  • 1/2      tsp crushed garlic
  • 1/2      tsp crushed ginger
  • 1         jalapeños crushed
  • 1/2      tsp red chilly powder
  • 1         tsp dhana jeera(Coriander and cumin powder)
  • 1/4      tsp haldi(turmeric powder)
  • 1         heaped tsp tomato paste
  • 1/2      tsp salt(or to taste)
  • 1         tbsp chopped fresh dhania(cilantro)

Instructions

  1. In a medium bowl, soak Moong overnight.  It will double in size.
  2. In a medium saucepan heat oil, add jeera and sliced onions.  Fry the onions, stirring a few times, till they turn golden brown.  About 5 minutes.
  3. Add the diced tomato, garlic, ginger, jalapeños, chilly powder, chana jeera and haldi.  Turn the heat to medium and cook stirring occasionally till the oil separates, about 10 minutes.  
  4. Add the tomato paste, 2 cups water and the Moong beans.  Cook on medium high till the beans are soft to the touch.  
  5. Add  the salt and cook for a couple of minutes.
  6. Serve hot, sprinkled with fresh dhania.
  7. Serve it with rice and or chapati.

Soaked Moong Beans

Green Chutney(Lili chutney)

Ingredients

  • 1             bunch cilantro(fresh dhania)
  • 2             jalapenos(or to taste)
  • 1/2          tsp salt
  • 1/2          tsp cumin seeds(jeera)
  • 1             lemon(juice only)

Instructions

  1. Chop the cilantro and jalapeño in chunks and rinse it in cold water.
  2. Add all the ingredients in a blender or a food processor and puree it.

Ingredients for green chutney

Gingerbread cake with cream cheese icing

  • 1          cup hot water
  • 3/4       cup fancy molasses
  • 1-1/2    tsp baking soda
  • 2          tbsp ginger
  • 2          tsp pumpkin spice
  • 1-1/2    tsp baking powder
  • 1/4       tsp salt
  • 2          eggs
  • 1/2       cup canola oil
  • 1          cup granulated sugar

Cream Cheese icing

  • 1          250 g-packafe cream cheese(room temperature)
  • 1/3       cup granulated sugar
  • 1-3/4    cup 35% cream

Instructions

  • Position rack in centre of oven, then preheat to 350 degree.
  • Spray 3 9-inch round cake pans with butter or pam spray and line the bottoms with parchment paper.
  • Whisk hot water with molasses in a medium bowl until smooth.
  • Whisk in baking soda.  Set aside.
  • Whisk flour, ground ginger, pumpkin spice, baking powder and salt in a medium bowl.
  • Whisk eggs, oil and sugar in a large bowl.  Whisk in molasses mixture.  Gradually whisk in flour mixture just until smooth.
  • Divide batter amongst prepared pans.
  • Bake until a toothpick inserted in centre comes out clean, 20-25 minutes.
  • Cool in pans on wire racker 10 minutes.
  • Run a knife around edge of pans and turn out onto rack.  Remove parchment and cool completely, about an hour.

Cream Cheese Icing

  • Beat cream cheese with 1/3 cup sugar in a large bowl, using an electric mixer on medium, until sugar dissolves and mixture is smooth, 1-2 minutes.  Reduce speed to low and slowly add cream until combined.
  • Increase speed to medium-high and beat until stiff peaks form,, about 3 minutes.
  • Scoop 1 cup icing into a piping bag fitted with a 1/2in or 1in star tip.
  • Add a dollop of icing in the centre of a serving plate.  
  • Spread one-third of the icing overtop.  Add second cake layer. 
  • Spread half of the remaining icing overtop .  Add the third cake layer.
  • Spread remaining icing on top and thinly on the sides of the cake.(you want to see the cake through the icing)

Decorate

Pipe 12 rosettes along the top edge of the cake and top with gingerbread cookies.

Tip:

Cake can be made 2 days ahead.  Wrap in plastic wrap.  Make icing just before serving.

 

Salgirah Khushialy Celebration(2020)

Birthdays are a time to express affection and thanks to those we love.

Today we express our love and gratitude to the Imam on his 84th birthday.  We would have started with a devotional program, flag raising ceremony and a breakfast in Jamat Khana, but due to covid we can not get together.

The breakfast would be paratha and sambar, raita, some kind of a square/cake and chai.

In the evening we would have Thal sufro and Gatpat and then have cake and sorbet and entertainment, dandiya ras.  This year we are celebrating virtually from

our living room.  There is all kinds of entertainment and program on the Ismaili T.V.  I am sure the immediate family will share a meal together.  We would have 

shared a meal in Jamat Khana yesterday evening with live entertainment, mehindi(henna) dandia and ras.

Back in the days when the jamat was small, cake and Khadho(Saffron Milk) was served after khana.  Now we serve Sherbat and cake. 

Khadho is a hot drink, popular in India and Pakistan, it is usually flavoured with  cardamon, nutmeg and saffron, making it very aromatic and flavourful.  It is sprinkled with almonds and pistachio..  It is a celebration drink.  It is served at parties, engagements, weddings, Birthdays and announcing the birth of a child.  It is a very delicious drink but at the same time it is also rich both in texture and also in calories.  It is not something you drink everyday.

Sherbat is a Milk shake(cold drink) flavoured with rose essence, Takmaria(basil seeds) and almonds and pistachios.  It is a celebratory drink and is served at wedding and parties, Eid and Khushiyali.

Since we are celebrating Salgirah Khusiyali on the 13December 2020, and are celebrating virtually, I made a Pistachio Cannoli Cake, Khadho and Sherbat for my family.

Kadho

Khadho

 

 

 

 

 

 

 

 

 

 

Serves 6

Ingredients

  • 1           lt Homo milk
  • 1           can evaporated milk
  • 1/2        can evaporated milk or (sugar to taste)
  • 1/4        tsp freshly crushed Cardamon seeds
  • 1/4        tsp freshly grated nutmeg
  • 20         strands of saffron
  • 1           oz each sliced almonds and pistachio

Instructions.

  1. In a coffee grinder, or a mortar and pestle, crush cardamom seeds, nutmeg and saffron into a powder.
  2. In a medium saucepan, over medium high heat bring the milk to a boil, stirring constantly so that the milk does not burn.
  3. As soon as the milk reaches a boil, reduce the heat to low, add evaporated milk, condensed milk and the spices and cook over low heat for 5 min. stirring continuously.
  4. Pour it into cups, sprinkle with almonds and pistachio and serve.

spices

Pili Pili Chicken

Serves 4

Ingredients

  • 2          Cornish Hen
  • 1/2        tsp garlic paste
  • 1/2        tsp ginger paste
  • 1/2        tsp salt
  • 1/2        tsp coarsely crushed black pepper
  • 2           tsp all purpose flour(optional)
  • 1/4        cup butter
  • 1/4        cup Franks Red Hot sauce

Instructions

  1. Defrost the Cornish Hen In the refrigerator.  It will take 24 – 36 hours.
  2. Cut it in half and rinse it in cold water.  Dry it on paper towel.
  3. In a bowl mix garlic, ginger, salt, black pepper and all purpose flour.  Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
  4. Preheat the oven to 400 degrees.
  5. Put the cornish hen on a baking tray and bake for about 45 minutes, or until done.  It should be crispy on top.
  6. In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
  7. Coat the chicken in this sauce and serve.
  8. You can serve it with chips, rice or roast potatoes.
  9. You can buy the Cornish hen at a supermarket in the frozen meat area.

Cornish Hen

Franks RedHot Sauce

 

 

 

 

 

 

 

Roast Potatoes

4            medium potatoes, peeled and cut in thick slices.
1/2         tsp salt
1/2         tsp black pepper
1/4         cup Red Hot sauce(or to taste
2            tbsp bread crumbs
2            tbsp vegetable oil.

Instruction

  1. Mix everything together and bake at 400 degrees.
  2. You can bake it with the chicken.

 

 

 

 

 

 

 

 

 

Igloo

Igloo

 

 

 

 

 

 

 

10 servings

Ingredients

  • 1/2          cup butter, softened
  • 1             cup sugar
  • 1             can(20 oz) crushed pineapple, well drained
  • 1             cup raisins
  • 1             cup shelled pecans
  • 1             pkg(8oz) butter-flavoured cookies
  • 2             cups whipping cream
  • 1             tbsp icing sugar
  • 1/4          tsp vanilla essence
  • 1             cup unsweetened shredded coconu
  • 10           maraschino cherries

Instructions

  1. In a medium bowl cream butter and sugar, stir in pineapple until blended.
  2. In a food processor, blender or food grinder chop raisins and pecans until ground coarse.  
  3. Stir into pineapple mixture until well blended.
  4. Spread mixture on 3 cookies, stack and gently press together.  Top with a plain cookie.  repeat for 10 stacks, 4 cookies each.
  5. Place stacks on a tray or baking sheet.  Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
  6. In a large bowl beat cream with sugar and vanilla until stiff.
  7. With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
  8. Gently pat and sprinkle with coconut to coat.
  9. Top each igloo with a maraschino cherry.

Refrigerate up to 3 days.

You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too.  I used Marie Biscuits and No Name brand because I like the size.                        

Maria Biscuit

 

 

 

 

 

 

 

Filling, ready

Igloo Filling

 Spreading the filling on the cookies                                                

Cookie Stack

 

 

 

 

 

 

 

 

 

 

 

 

Stacked cookies, ready to go in the fridge

Stacked Cookies

Pistachio Cannoli Cake

 

salgirah Mubarak

 

 

 

 

 

 

 

 

The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate  and candied orange zest.

Ingredients

  • 5              oz unsalted butter
  • 1 1/2        cups unbleached all purpose flour
  • 1/2           cup plus 3 tbsp unsalted pistachios(3.5 oz)
  • 1 1/2        tsp baking powder
  • 1/4           tsp baking soda
  • 1/4           tsp orange-flavoured water(optional)
  • 2              large eggs plus 2 large egg yolk, room temperature
  • 1              cup sour cream

Filling

  • 2 3/4        cups ricotta(about 1 1/2 lbs)
  • 3/4           cup whipping cream 
  • 1/4           tsp salt
  • 1              tsp vanilla extract
  • 1/4           tsp ground cinnamon
  • 3/4           cup icing sugar
  • 4 oz         semisweet chocolate coarsely chopped
  • 2 1/2        oz melted chocolate
  • 4              oz candid orange peel, cut into a 1/4 inch dice

Cake

  1. Preheat oven to 350 Degree.
  2. Butter 2 – 8” round cake pans, bottom and sides.
  3. Line them with parchment paper.
  4. In a food processor finely bring pistachios.  Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
  5. Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
  6. Add orange-flower water, beat to combine.
  7. Beat in egg s and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
  8. Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
  9. Divid batter evenly between cake pans’ smooth tops with an offset spatula.
  10. Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
  11. Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour.  wrap in plastic and refrigerate at least 1 hr or overnight.

Filling

  1. Meanwhile, combine ricotta and cream in a bowl of food processor;  process until smooth.
  2. Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
  3. Transfer mixture to a bowling stir in chopped chocolate and orange peel.
  4. Refrigerate in an airtight container at least 1 hour and up to 2 days.

Assembly

  1. Cut each cake horizontally into 2 layers.  Stack on a cardboard cake round or a plate;.
  2. Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
  3. Separate, then refrigerate in a single layer until set, 10 minutes.
  4. Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
  5. Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
  6. Refrigerate at least 1 hour or overnight.
  7. Sprinkle with confectioners’ sugar and remaining reserved pistachios.