Foodiection – Food Madeness

Ingredient: Black Pepper

  • Murgh Chanay

    Murgh Chanay

    Murgh Chanay, a traditional Pakistani dish, is a hearty and flavorful combination of tender chicken and chickpeas simmered in a richly spiced curry. This comforting dish is perfect for family gatherings and is often enjoyed with naan or rice.

    This slow cooked tomato based chicken and chickpea curry cooked with a blend of aromatic spices is a finger-licking flavorful and toothsome Punjabi cuisine and is best served with naan.

    Murgh Chanay is a hearty, protein-packed dish, bursting with traditional flavors!

    Here’s the recipe for this Appetizingly Toothsome Murgh Chanay;

     

    Directions:

    • Heat oil in a pan.
    • Fry onions until golden.
    • Add chicken and ginger garlic paste.
    • Cook for 5 mins.
    • Add whole spices, red pepper powder, coriander powder and turmeric powder.
    • Saute for a couple of mins.
    • Cover and let cook until chicken tenders.
    • Add boiled chickpeas.
    • Cook for 15 mins on medium-low flame. 
    • Add crushed black pepper and garam masala powder.
    • Let simmer for 5 mins on low flame.
    • Sprinkle some coriander and sliced green chilies.
    • Serve hot with naan.
  • Vegetable Cornish Pasty

    Vegetable Cornish Pasty

    A timeless British classic, the Vegetable Cornish Pasty is a delicious hand-held pastry filled with hearty, seasoned vegetables. Traditionally associated with Cornwall, this vegetarian version keeps the essence of the dish alive while catering to modern tastes. Perfect as a snack or a meal, it’s an excellent comfort food for any occasion.

    Here’s the recipe for Crispy Vegetable Cornish Pasty;

     

    Directions:

    • Preheat the oven to 375°F (190°C).
    • Mix flour and salt in a bowl. 
    • Add butter and rub it into the flour until crumbly. 
    • Gradually add cold water and knead into a dough. 
    • Chill for 30 minutes.
    • In a bowl, combine vegetables, seasoning, and thyme.
    • Roll out dough and cut into circles. 
    • Place filling in the center, fold, and crimp the edges.
    • Brush with egg wash (optional) and bake for 30-35 minutes until golden brown.
    • Serve warm and enjoy the flaky, savory goodness!
  • Chole Bhature

    Chole Bhature

    An exotic, spicy Punjabi Cuisine that consists of spicy, tangy white chickpea curry served with crisp, fried and puffed bread known as Bhature.

    This crispy puffed bhature makes an excellent combination with the delicious and flavorful chana masala (chickpea curry) most often eaten at breakfast.

    However, I made this hearty meal for lunch and really loved it.

    Here’s the recipe for the Delicious Chole Bhature;

     

    Directions:

    For Bhature:

    • Add all the ingredients in a bowl and mix well.
    • Knead a soft dough.
    • Grease with oil and let rest for 1-2 hrs.
    • Make small dough balls and roll into flat breads with the help of oil. (do not roll the breads too thin)
    • Heat oil, fry until golden. (press the puris/bhature gently while frying to help puff it up)

    For Chanay:

    • Add baking soda in water and let chickpeas soak overnight or 5-6 hrs.
    • Drain soaked chickpeas.
    • Prepare 2 cups of black tea.
    • In a pressure cooker add soaked chickpeas, whole spices (mentioned in ingredients) and garlic cloves.
    • Pour in the prepared black tea in about 500 ml of water or as required.
    • Pressure cook for about 1 hour or until very soft.
    • Heat oil in a pan.
    • Add onion paste and cook for 3-4 mins.
    • Add ginger garlic paste and mix well.
    • Add tomato puree and cook for 2-3 mins.
    • Add green chilies, ginger, cumin powder, coriander powder, red pepper powder.
    • Add some water and let cook until oil separates.
    • Add in the boiled chickpeas and mix well.
    • Add a cup of water and let cook for 8-10 mins.
    • Add water if required to adjust the consistency)
    • Add garam masala powder and kasuri methi.
    • Let simmer for 2-3 mins.
    • Dish out, sprinkle on some fresh coriander.
    • Enjoy with hot puffed bhature.
  • Namkeen Chicken Karahi

    Namkeen Chicken Karahi

    A famous Peshawari style Pakistani dish made with succulent juicy chicken pieces cooked with a fusion of exotic spices and simmered with dried fenugreek. This super flavorsome aromatic and tangy Namkeen Chicken Karahi is an all time favorite Pakistani cuisine.

    Here’s the recipe for this Remarkably Toothsome Namkeen Chicken Karahi;

     

    Directions:

    • Heat oil\ghee in a wok.
    • Add ginger garlic paste.
    • Saute for a min.
    • Add chicken, salt and tomatoes.
    • Saute for 2-3 mins.
    • Cover and let cook on medium flame until chicken tenders.
    • Add black pepper, coriander and cumin powder.
    • Saute for a couple of mins.
    • Add yogurt and let simmer until water dries off and oil separates.
    • Sprinkle fenugreek, green chilies and sliced ginger.
    • Let simmer for 5 mins on low flame.
    • Serve hot with naan. 
  • Mutton Stew

    Mutton Stew

    Mutton stew, a timeless classic, is a deeply flavorful dish made from slow-cooked mutton pieces that turn tender and succulent, infused with aromatic spices. Perfect for a hearty meal, this stew is best enjoyed with warm bread or steamed rice. This version of mutton stew is straightforward and highlights the rich taste of the meat.

    Here’s the recipe for Flavorful and Toothsome Mutton Stew;

     

    Directions:

    • Heat oil in a pot and add onion and fry them until light brown on low flame.
    • Add mutton, ginger and garlic and fry for 2-3 minutes.
    • Add whole red chilies, black cardamom, cinnamon sticks, black pepper, cumin seeds, bay leaf, cloves, red pepper flakes, salt, coriander powder, turmeric powder and give it a good mix. 
    • Add tomatoes and mix well. 
    • Add 2 cups of water and mix. 
    • Cover and cook until meat is tender on low flame. (You can additional water to tenderize meat)
    • Add yogurt and cook until water dries and oil separates.
    • Sprinkle whole spice powder. 
    • Garnish with green chilies.
    • Serve with steamed rice or bread.
  • Hashweh

    Hashweh

    Hashweh, a traditional Palestinian dish, combines aromatic spices with ground meat and rice, creating a comforting and flavorful meal. Often served during festive occasions or family gatherings, this spiced rice and meat dish is a testament to the region’s rich culinary heritage.

    Enjoy your authentic Hashweh, a delightful blend of spices and textures that embodies the spirit of Palestinian cuisine.

    Here’s the recipe for Palestinian Spiced Rice and Meat Hashweh;

     

    Directions

    • In a large pot, heat the olive oil over medium heat. 
    • Add the chopped onion and sauté until translucent.
    • Add the ground beef or lamb to the pot, breaking it apart with a spoon. 
    • Cook until browned and fully cooked through.
    • Stir in the cinnamon, allspice, black pepper, cloves, nutmeg, and salt. 
    • Cook for another 2-3 minutes, allowing the spices to bloom.
    • Add the rinsed rice to the pot, stirring to coat the grains with the meat and spices.
    • Pour in the broth, bring the mixture to a boil, then reduce the heat to low. 
    • Cover the pot and simmer for 20 minutes or until the rice is fully cooked and has absorbed the liquid.
    • Remove from heat and let it sit covered for 5 minutes.
    • Fluff the rice with a fork, stir in the toasted pine nuts, and garnish with fresh parsley before serving.
  • Lamb Chops with Tomato Sauce

    Lamb Chops with Tomato Sauce

    Lamb chops with tomato sauce is a dish that perfectly combines the robust flavors of tender, juicy lamb with the tangy goodness of a rich tomato sauce. These perfectly marinated and seared Lamb Chops make an ideal combination with this spicy and peppery tomato sauce.

    This recipe is a surefire way to impress your family and friends with a restaurant-quality meal that’s easy to prepare at home.

    Here’s the recipe for these mouthwatering Lamb Chops with Tomato Sauce;

     

    Directions

    • Marinate lamb chops with olive oil, lemon juice, salt, fresh mint, and coriander leaves for 3-4 mins.
    • Heat 150 ml of corn oil in a pan.
    • Fry marinated chops on medium-low flame until brown.
    • Set aside.
    • In a separate pan heat 3 tbsp. of corn oil.
    • Add garlic paste, tomato paste, oregano, rosemary, yogurt, salt and pepper.
    • Saute for about a minute.
    • Add tomatoes and let simmer until tomatoes soften.
    • Add fried chops to the prepared sauce while the sauce is simmering.
    • Let simmer for 10 minutes or until the chops are tender.
    • Garnish with mint leaves and lemon slices.
    • Serve hot and Enjoy!
  • Dum Ki Boti

    Dum Ki Boti

    These slow-cooked marinated Dum Boti (meat cubes) are super rich, spicy, soft, tender, and finger-liking just divine. You can serve it with naan or chapati, sliced lemon, and onion. It is super easy to make and super delicious. You can make this dish at family gatherings as it is ready in just a few minutes and serve as the main course.  

    Here’s the recipe for Soft, Tender, and Delicious Dum Boti;

     

    Directions

    • In a bowl, marinate beef with all ingredients except oil, mint, and chopped green chilies. 
    • Leave it for 15-20 min.
    • Now, put them in a frying pan and cook until water dries.
    • Add oil and squeeze lemons.
    • Cover the pan and cook on low flame. ( dum flame)
    • In the end, garnish with chopped mint and green chilies.
    • Serve hot with sliced lemon and parathas.
  • Palestinian Maqloubeh

    Palestinian Maqloubeh

    Maqloubeh, meaning “upside-down” in Arabic, is a beloved Palestinian dish that showcases the country’s rich culinary heritage. This hearty, one-pot wonder is a masterclass in flavor and texture, with tender meat, fluffy rice, and a crispy, golden-brown crust.

    Here’s the recipe for this Finger-Licking Delicious and Hearty Maqloubeh;

     

    Directions:

    For Rice:

    • Heat oil in a large pan over medium heat.
    • Add onion and cook until softened (about 5 mins).
    • Add garlic, cumin, smoked paprika, sumac, salt, and pepper.
    • Cook for 1 minute (stirring constantly).
    • Add chicken and cook until brown. (about 5-7 minutes).
    • Add rice and water.
    • Bring to a boil and reduce heat to low.
    • Cover and let simmer for 20-25 mins or until rice is cooked and liquid has been absorbed.

     

    Sumac Chicken:

    • In a small bowl, mix together sumac, lemon juice, parsley, and mint.
    • Add chicken and toss to coat properly.
    • Once the rice is cooked, stir in the sumac chicken.
    • Garnish with additional parsley and mint.
    • Serve hot and Enjoy!
  • Beef Goulash

    Beef Goulash

    Goulash, a rich and flavorful Hungarian beef stew, has been simmering with love for centuries. This super satisfying and hearty soup made with tender beef chunks, fresh veggies, and a blend of aromatic spices, served with a side of egg noodles or crusty bread, is a staple in Hungarian cuisine that is cherished by the locals and adored by visitors from around the world.

    This super comforting, slow-cooked, and flavorsome one-pot Beef Goulash can now be enjoyed at your home. 

    Here’s the recipe for this Rich and Hearty Beef Goulash;

     

    Directions:

    • Heat oil in a large Dutch oven over medium-high heat.
    • Brown beef on all sides, in batches.
    • Remove beef from the pot and set aside.
    • Add more oil if needed, and sauté onion, garlic, carrots, and celery until tender.
    • Stir in cumin, paprika, caraway seeds, salt, and pepper.
    • Cook for about 1 minute.
    • Add broth, diced tomatoes, tomato paste, and browned beef.
    • Bring to a boil, cover, and let simmer for 2 & ½ hrs or until beef is tender.
    • Remove bay leaves and serve hot.
    • Garnish with chopped parsley.
    • Traditionally served with egg noodles or crusty bread.
    • Enjoy!