Foodiection – Food Madeness

Ingredient: Red Pepper Powder

  • Qeema Aloo Cutlets

    Qeema Aloo Cutlets

    Qeema Aloo Cutlets are a delightful fusion of minced meat, potatoes, and aromatic spices. This recipe brings together the best of both worlds, creating crispy and succulent cutlets that are perfect as a snack or a side dish during a feast or a hi-tea party.

    With a harmonious blend of flavors and a touch of creativity, these cutlets are sure to impress your taste buds.

    Let’s dive into this unique recipe and bring a burst of excitement to your dining table.

     

    Directions:

    • Heat 1 tbsp. of cooking oil in a pan.
    • Add meat, and fry for a minute. 
    • Add ginger garlic paste, red pepper powder, garam masala powder, and salt.
    • Saute for 2 minutes.
    • Add 1 cup of water.
    • Cover and let cook on medium heat until the mince is cooked and the water evaporates.
    • Let cook until the mince (qeema) dries off completely.
    • Set aside and let cool.
    • Add the cooked mince to boiled mashed potatoes.
    • Mix well together.
    • Add black pepper powder, cumin powder, lime juice, salt (according to taste), chopped green chilies, and chopped coriander leaves.
    • Mix well.
    • Make patties round-shaped patties.
    • Dip into the whisked eggs.
    • Roll in bread crumbs.
    • Let sit in the refrigerator for a few minutes.
    •  Heat oil in a pan.
    • Shallow fry each pattie until golden brown.
    • Serve hot with a dip of your choice.
  • Malai Kofta

    Malai Kofta

    A finger-lickingly delicious combination of soft delicate melt-in-mouth Koftas (meatballs) with spicy savory and creamy gravy. These super satisfying and indulging Malai Koftas are perfect for an occasion or a family feast and would surely become a family favorite.

    Let’s dive into the recipe for this finger-licking delicious Malai Kofta;

     

    Directions

    • In a bowl, mix the mince, salt, green chilies, corn flour, chopped onion, yogurt, and ginger.
    • Transfer the mixture to a chopper and chop well.
    • Make small round balls.
    • Set aside.
    • Heat oil in a pan and fry onions until golden brown.
    • Remove from oil and crush.
    • In the same pan, add garlic paste, yogurt, salt, red pepper powder, coriander, and crushed brown onions.
    • Cook until water dries off and oil separates.
    • Add some water and let simmer on high flame for 3-4 mins.
    • Add meatballs to the gravy.
    • Cook for 10 mins without stirring.
    • Add water to adjust the gravy accordingly.
    • Sprinkle chopped fresh coriander and green chilies.
    • Serve hot with boiled rice or chapatis.
  • Lamb Leg Roast

    Lamb Leg Roast

    A perfectly marinated spicy tangy and succulent Lamb Leg Roast is slow-cooked or baked until tender. This classic recipe is perfect for special occasions or when you want to impress your guests with a show-stopping centerpiece. This exquisitely succulent Lamb Leg Roast is slow-cooked to perfection with a beautifully caramelized exterior

    Here’s the recipe for this perfectly juicy and succulent Lamb Leg Roast;

     

    Directions

    • Make deep cuts on both sides of the leg.
    • Add all the ingredients to a large skillet.
    • Add 2-3 cups of water (or as required).
    • And let cook for 3-4 hours or until the meat tenders.

    OR

    • Bake in the oven for 3-4 hours or until meat tenders.
    • Cook on high flame until water dries off and oil separates.
    • Sprinkle some sesame seeds.
    • Serve hot with naan.
  • Mutton Paya

    Mutton Paya

    A Persian-originated traditional Indo-Pak cuisine is basically mutton feet cooked with a blend of spices.

    This slow-cooked super flavorsome and nutritious Mutton Paya is served to guests on festivals, get-togethers, or even occasions.

    This hearty, rich, and super flavorsome gravy with gelatinous fat, juicy bones, and marrow melting through is an ideal meal during the winter season.

    Here’s the recipe for this super flavorsome and delicious Mutton Paya;

     

    Directions

    • Heat oil in a pressure cooker.
    • Add onions and fry until golden.
    • Add washed paya (totters).
    • Add ginger garlic paste, green chili paste, salt,  turmeric powder, red pepper powder, and coriander powder.
    • Saute for 2-3 mins.
    • Add 1 1⁄2 liters of water.
    • Boil and let cook on slow flame for 4-5 hrs.
    • Add garam masala.
    • Let simmer on low flame for 5 mins.
    • Garnish with freshly chopped coriander and julienne-cut ginger.
    • Serve hot with naan.
  • Delhi Chana Chaat

    Delhi Chana Chaat

    This popular street food from the bustling streets of Delhi is a super succulent and delectable snack that combines the goodness of soft boiled chickpeas with a burst of spicy and tangy flavors. This appetizingly scrumptious Delhi Chana Chaat would be a sure hit at any gathering or may also be served as a quick evening snack.

    Here’s the recipe for this scrumptiously toothsome spicy and tangy Delhi Chana Chaat;

    Directions

    Soak chickpeas overnight.
    Drain and pressure cook for 10-15 mins or until chickpeas are soft.
    Strain and set aside.
    Heat oil in a pan.
    Add cumin and cardamom.
    Let Crackle for a minute until aromatic.
    Add green chillies, asafoetida, red chili powder, cumin powder and salt.
    Saute for 1-2 min.
    Add tomatoes and let cook until soft.
    Add boiled chickpeas (keep aside 2-3 tbsps and mash them).
    Add a cup of water and let simmer on high flame for 4-5 mins.
    Lower the flame and let simmer for 8 more mins.
    Add the mashed chickpeas and tamarind paste.
    Let simmer for a couple of mins.
    Do not dry out completely.
    Turn off flame.
    Sprinkle some fresh coriander leaves and chopped onions.
    Enjoy!

  • Kala Chana Chaat

    Kala Chana Chaat

    This super nutritious yet invitingly flavorsome easy to prepare spicy and tangy Kala Chana Chaat makes an ideal evening snack or side dish for a hi-tea party or can also be served as an appetizer.

    Here’s the recipe for this scrumptiously toothsome spicy and tangy Kala Chana Chaat (Black Chickpea Chaat);

    Directions

    In a pot, add all the ingredients except tamarind, green chilies and coriander.
    Add approx. 2 cups of water.
    Cover and let cook until chickpeas are soft and water is reduced.
    Add tamarind pulp and saute for 2-3 mins.
    Sprinkle some chopped green chillies and coriander.
    Enjoy!

  • Baked Parmesan Eggplants

    Baked Parmesan Eggplants

    This delectable easy-to-prepare baked cheesy Eggplant casserole is an amazing Italian dish that’s layered with Marinara sauce, baked Eggplants and Parmesan Cheese.
    This delicious Baked Eggplants with Parmesan Cheese and Marinara sauce is seasoned with some Italian seasonings and finally sprinkled on with some fresh Basil.

    Here’s the recipe for this yummilicious Parmesan Baked Eggplants;

    Method

    Grease the baking sheet with oil.
    Arrange eggplant slices in a layer on the baking sheet
    Spray some oil on the eggplant slices.
    Season with salt and pepper.
    Preheat the oven to 400°.
    Bake for 20 minutes or until eggplants are golden brown.
    Spread 1/2 cup marinara sauce on the baking dish.
    Place half of the baked Egg Plant Slices.
    Top with 1 cup mozzarella cheese.
    Sprinkle some Parmesan, oregano, basil and red pepper.
    Repeat with remaining Eggplants, Marinara, cheese and seasonings.
    Broil for 10 mins.
    Serve warm and Enjoy!

  • Besan Dahi Baray

    Besan Dahi Baray

    This super easy and scrumptious Besan Dahi Baray with spicy tangy Tamarind chutney serves as an exemplary side dish for an Iftar or Hi-tea party.

    Here’s the recipe for this scrumptious Besan Dahi  Baray;

    Method

    • In a bowl, add besan, salt, asafetida, baking powder, and water.
    • Whisk well to make a paste and let rest for 30 mins.
    • Heat oil in a pan and drop a spoonful of batter into the hot oil.
    • Deep fry until golden.
    • Let soak in water until soft.
    • Strain and squeeze out excess water.
    • Whisk yogurt in a separate bowl.
    • Add salt, red chili powder, and half tsp. cumin powder and sugar.
    • Whisk well.
    • Add prepared dumplings to the yogurt.
    • Transfer to a serving dish.
    • Pour on some sweet tamarind chutney and sprinkle chaat masala before serving.
    • Enjoy!
  • Burns Road Special Malai Dahi Baray

    Burns Road Special Malai Dahi Baray

    Here’s the recipe for the delicious spicy tangy and creamy Malai Dahi Baray from Burns Road, a famous food street in Karachi;

    Method

    • Wash and let soak Dal Moong for 3-4 hrs.
    • Drain water and blend to a fine paste.
    • Transfer to a bowl.
    • Add salt, red chili powder, and baking soda.
    • Whisk well until smooth.
    • Let rest for 30 mins.
    • Whisk yogurt, cream, salt n sugar in a bowl.
    • Set aside.
    • Heat oil in a pan.
    • Drop a spoonful of lentil batter in hot oil.
    • Fry until golden.
    • Let soak in water until soft.
    • Strain and squeeze out excess water.
    • Transfer to a serving dish.
    • Pour on the prepared yogurt cream mixture.
    • Sprinkle some chaat masala and papri.
    • Enjoy!
  • Dahi Phulkiyan

    Dahi Phulkiyan

    This delicious creamy yogurt-based Dahi Phulkiyan is one of the favorite Pakistani side dishes and may also be served as an evening snack or appetizer.

    Here’s the recipe for this temptingly toothsome Dahi Phulkiyan;

    Method

    • In a bowl mix all the ingredients for Phulkiyan.
    • Add water gradually.
    • Whisk until smooth.
    • Let rest for 10 mins.
    • Heat oil in a wok.
    • Drop 1 tbsp. of the prepared batter into the hot oil.
    • Fry dumplings until golden.
    • Soak in water for 10 mins or until soft.
    • Press gently and squeeze out excess water.
    • Set aside.
    • In a bowl whisk yogurt, sugar, milk, and salt until smooth.

    Assembling:

    • Place soaked and squeezed dumplings in a serving dish.
    • Add whisked yogurt.
    • Sprinkle roasted cumin powder, red pepper flakes, and chaat masala.
    • Serve with Papri (crisps).
    • Enjoy!