Posted on Leave a comment

Vegetable Pulao using Handi Extreme Double Extra Long Grain Rice

Pulao has always been a staple in our house. I grew up eating more pulao than biryani. I think it might be a Kashmiri thing. Anyways,  the subtle yet flavour packed rice has been my favourite for many year and now it’s a highly requested dish by both of my toddlers. While we love beef pulao (recipe in my Ramadan eBook here) I like to change it up from time to time and make a vegetable pulao, especially when serving it with a main meat dish (re: kofte or a mutton dish)

This recipe comes together very fast, in under 30 minutes, which is essentially why I love it. 

Pre-soaking the Handi Handi rice is essential to this recipe but don’t worry I’m not talking hours, I just soak the rice for 15 minutes or the time it takes to makes the masala part of the recipe. The Handi Extreme Double Extra Long Grain Rice is the perfect rice to use. The long grains soak up the water, reducing cooking time a tad bit. First, I rinse the rice until the water turns clear after washing. Then I soak the rice in water for about 15 minutes prior to cooking (that’s when I brown the onions and sauté the spices!)

 

 

 

 

 

Ingredients:

2 cups Handi Extreme Double Extra Long Grain Rice

1 tsp Handi Pink Hemalayan Salt

1 tsp Handi Garlic and Ginger Paste

4 cups water

1 cup frozen mixed vegetables

6 black cloves

2 black cardamom pods

1 bay leaf

1 tsp whole black pepper

1/2 tsp cumin seeds

1 star anise

1 small onion, sliced thin

1 small cinnamon stick

                                                                                                         1 tbsp coriander seeds

                                                                                                    1 tbsp fennel seeds

 

 

Preparation:

  1. In a pot fry onions until very dark brown (but not burnt) 
  2. Take onions out, and put in mortar and pestle and grind 
  3. In the same pot add in the spices and fry until fragrant, about a minute or two
  4. Add in the Handi garlic and ginger paste
  5. Add in the frozen mixed vegetables and sautée for a five minutes
  6. Mix well for a few mins 
  7. Add 2 cups pre-soaked rice (but remove liquid by drawing the rice before adding to pot)  to 3 cups water when it boils first add in crushed onions 
  8. Add in Hand Pink Salt Grains (ground up using the mortar and pestle) and cumin seeds to taste 
  9. Cook on medium high heat until water evaporates 
  10. Cover and put in oven at 350 for 30 minutes 
  11. Optional-remove large pieces of whole spices at this point before serving
  12. Enjoy!

 

 

 

All of the products I’ve used can be found on the Handi Food Products website: https://www.handifoodproducts.ca

Handi ad: https://www.youtube.com/watch?v=OvJipWgS1Wg

 

I would love to see your Ramadan creations so don’t forget to tag me on instagram @kashmirifoodie

 

Happy cooking!

Posted on Leave a comment

Vegetable Curry with a side of Furlani Garlic Toast!

I’ve been keeping a little secret….we LOVE garlic bread in this house, specifically Furlani Garlic Toast! The versatility and subtle garlic flavour of this toast is what I love most about it. Furlani products are vegetarian, so I can feed my family in confidence 🙂

A little backstory for you all: One day I was at home with the kids and I hadn’t gotten a chance to pick up the traditional roti we usually pair with our homemade curries (Hi, my name is Tabassum and I cannot for the life of me make a round soft roti so I gave up for now lol) and my kids were HUNGRY. So I was picking my brain on what vehicle to use with the curry to feed the kids. Then the lightbulb moment happened: I had Furlani Garlic Toast! I quickly popped a few pieces into my oven and within 5 minutes dinner was ready! The kids gobbled up the curry and garlic toast and were really happy doing so may I add!

That night I put the kids to bed and taste tested this out myself…and guys, we have a winner!! The thickness of the bread is perfect to sop up delectable curries and the subtle garlic bread added another element of flavor to overall dish!

And so, ladies and gentleman, I present to you: Fusion Vegetable Curry with a side of Furlani Garlic Toast!

Vegetable Curry Recipe:

 

Ingredients:

2 tbsp vegetable oil
4 cups mixed vegetables (I used frozen)
1 medium potato
1 medium onion, diced
1 tomato, chopped
3 garlic cloves, mined
1 tbsp freshly grated ginger 2 tsp garam masala
1⁄2 tsp turmeric
1 tsp ground coriander
1⁄2 tsp black pepper
1⁄2 tsp red chilli powder
1⁄2 tsp salt (or to taste)
2 cups vegetable broth
1⁄4 cup cilantro (garnish)

 

 

 

 

Method:

●  Add the the vegetable oil to a large pot and place over medium heat

●  Sautee the onions for 5 minutes or until golden brown

●  Add in the tomatoes, garlic and ginger and cook down until soft or the onion and tomato mixture gets to a paste consistency, stirring periodically

●  Add in the spices: salt, garam masala, turmeric, ground coriander, black pepper and chili powder

●  Saute for one minute

●  Add in the vegetable broth along with the mixed vegetables and the potato

●  Stir to incorporate and cook covered or 10 minutes, stirring periodically

●  Uncover and mix gently, 5 minutes

●  If there is a lot of liquid left, continue to boil on medium head until reduced (curry should

be thick but if you like it one the thinner side, reduce boil time)

●  Once the potatoes have softened completely, the curry is complete!

●  Enjoy!

 

I hope you will try out this vegetable curry recipe with a side of Furlani Garlic Toast! You won’t be disappointed.

Website: ​https://furlanis.com/garlic-texas-toast/

Available at the following retailers: Metro, Costco, Sobeys, No Frills, Loblaws, Giant Tiger, Walmart

#MyFurlani #FurlaniRecipes #Garlictoast #garlicbread

 

Until next time,

Tabassum

 

Posted on Leave a comment

Lentil Soup (Instant Pot)

We love soups in this house and one of our favourites is this lentil soup! It’s healthy, delicious and packed with a ton of protein! Soups are a great way to fill up without that heavy feeling. One of the key things I did to lose weight over the course of many months, was to implement soups into my diet at least four times a week. This really helped me curb my craving pangs and focus on my goals.

While the final result of the soup is indeed yellow, I actually used RED lentils for this soup! We did add a bit of turmeric  which has an abundance of health benefits and gives this soup the vibrant yellow shade.

You can follow along on my YouTube channel:

 

Here is the complete recipe:

 

Lentil Soup

I used the Instant Pot for this recipe but you can easily make this on the stove top too.

Course Dinner
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Tabassum

Ingredients

  • 1 Medium Onion
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Cup Red Lentils Washed & Drained
  • 1/2 Tsp Garlic Cloves (or Garlic Powder) Crushed
  • 1/2 Tsp Turmeric Powder
  • 1/2 Tsp Cumin
  • 4 Cups Low Sodium Vegetable Stock
  • 1-2 Bay Leaves
  • Optional: Garnish with Hot Sauce

Instructions

  1. Chop up the onion and set aside.

  2. Crush the garlic cloves now if you are using fresh garlic.

  3. Plug in the instant pot and hit the Sautee button.

  4. Once the instant pot says "Hot" add in the onion and mix.

  5. Once the onions are golden brown, add in the garlic and mix.

  6. After a minute add in the lentils and mix.

  7. Add in the vegetable stock and the spices now. Mix well.

  8. Hit the cancel/off button on the instant pot.

  9. Put on the lid of the instant pot (making sure the valve is pointed to the centre!).

  10. Hit the multigrain button and reduce the time to 10 minutes.

  11. The instant pot will take 15 minutes to pressurize.

  12. Once the instant pot is done cooking it will beep. 

  13. Carefully turn the nozzle and release the steam.

  14. Open the lid and mix the lentil soup.

  15. Enjoy a healthy and delicious meal! Serve with a crusty bread or with nachos as I did!

Posted on Leave a comment

Keema Mirch (Ground Beef & Green Bell Pepper Curry)

Keema Mirch, which translates to ground beef and bell pepper curry, is one of my childhood favourites!

When it comes to the best keema mirch recipe, I’ve had my fair share from my mom’s homeade to picking some up from a local restaurtant. And the truth is, there’s no singular authentic recipe. They’re all tweaks and variations. But today, I’ll share with you my tried and true keema mirch recipe that always brings my family back for seconds.

 

I’ve made this recipe quite a few times over the years and it’s always a hit with my family, especially my kids. I’m happy to be able to pass down my Pakistani/Kashmiri heritage to my children through my cooking. And I have a HUGE announcement for everyone- I have just launched my NEW YouTube Channel! Here you go:

 

The complete Keema Mirch Recipe:

Keema Mirch (Ground Beef & Green Pepper Curry)

A simple and hearty meal to end the day with!

Course Dinner, Main Course
Cuisine Pakistani
Keyword desicooking, Foodblogger, Pakistani Cooking, pakistanicuisine
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Tabassum

Ingredients

  • 1 Small Onion
  • 1 Small Tomato
  • 1 Large Green Bell Pepper
  • 1 lb Halal Ground Beef
  • 1 Tsp Salt
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Red Chilli Powder
  • 1 Tbsp Garlic Paste
  • 1-2 Tsp Ketchup
  • 2 Tbsp Vegetable Oil
  • 1/4 Cup Green Onions

Instructions

  1. Begin by chopping up all of the vegetables.

  2. Dice up the onion and set aside.

  3. Cube the tomato and set aside.

  4. Dice up the green bell pepper to be used later on.

  5. Turn on your stove to medium high heat. In a medium sized pot, add in the vegetable oil and onions.

  6. Give the onions a good stir and let them cook for 5-10 minutes, stirring occasionally.

  7. The onions should be golden brown/dark brown (but not burnt!).

  8. Add in the tomatoes and stir. Wait for the tomatoes to simmer down and then add the spices (everything except the ketchup).

  9. Stir this mixture and allow to cook for 2 minutes. Keep stirring.

  10. Now add the ground beef to the pot.

  11. The meat will take about 5-7 minutes to cook through. Keep stirring during this time.

  12. Now it's time to add the ketchup to the pot. The secret ingredient! Mix well

  13. Add in the chopped green bell peppers, mix and cover the pot with the lid. Cook on medium heat for about 7-10 minutes.

  14. The keema mirch is done! Garnish with green onions and serve with brown rice.

 

I hope you’ll try out this recipe! Let me know your thoughts by tagging me @kashmirifoodie on Instagram.

 

Posted on Leave a comment

Turkey Puff Pastry Patties

Disclosure: I have partnered with YMC and Turkey Farmers of Ontario and have received compensation for this post. All opinions are my own.

As you know, I made a whole turkey this past weekend. My first ever…so exciting! Well, from that one turkey, I was able to create many other meals using the meat! I love making one large protein source and turning it into a bunch of different dishes! Versatility at it’s best. My whole turkey recipe can be found here.

The first dish I created with the breast meat was turkey puff pastry patties! This is the first time I have ever created puff pastry patties….thought this was as good as a time as any since I had all this meat to use up!

Here are some visual guides to creating the pastries:

The turkey mixture consists of: shredded turkey, diced red onion, shredded carrots. peas and corn (I used frozen!)

 

Portion the puff pastry into nine equal parts. Place the cooled filling on the puff pastry. I originally placed warm filling on the puff pastry and ran into the puff pastry getting too sticky! With the advice of my pastry chef friends, I made sure to cool the filling for my next batch and success!

 

Went with the triangle shape-it was easiest! Brushed an egg wash over these and popped them into the oven!

Here is the full recipe:

Turkey Puff Pastry Patties

Course Appetizer, Breakfast, Dinner, Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 box Puff Pastry 2 sheets
  • 2 cups Turkey Breast shredded
  • 1 1/2 cups Frozen Peas
  • 1 1/2 cups Frozen Corn
  • 2 tbsp Butter unsalted
  • 1 Carrot shredded
  • 1 Egg whisked
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chilli flakes

Instructions

  1. Shred the carrot and the cooked turkey breast. Set aside (in separate bowls).

  2. On medium heat, melt the butter in a pan and add the: peas, corn and carrots. Stir fry for 3 minutes.

  3. Add in the shredded turkey.

  4. Season with salt, pepper and chilli flakes.

  5. Cook until vegetables are soft.

  6. Allow the filling to cool before bringing out the puff pastry. Approximately 20 minutes.

  7. Pre-heat oven to 350 degrees

  8. Once the filling is cool, take one package of puff pastry out of the fridge (my box came with two packages). Unroll the pastry gently out of the packaging.

  9. With a rolling pin, lightly roll over the puff pastry. Be gentle, you don't want to flatten completely. Just a simple roll or two!

  10. With a pizza cutter or knife, section the puff pastry into nine pieces.

  11. Take a teaspoon of the cooled filling and put in centre of one of the sectioned puff pastry pieces.

  12. Go over the outline of that puff pastry section with the egg wash and fold the  pastry over the filling, to create the triangle shape.

  13. Take a fork and crimp the two outer edges. If it gets sticky, dip your fork into a little flour. (Thanks for the tip Amanda!)

  14. Place on baking sheet and repeat until all patties are complete. Work fast to avoid the puff pastry getting sticky!

  15. Once all patties are on the baking sheet, brush them all with the egg wash.

  16. Bake in oven for approximately 25 minutes, or until golden brown.

  17. Serve warm with a chutney or spicy ketchup...mmm! Enjoy!

This recipe is very easy to make! My biggest challenge was getting the hang of using the puff pastry to be honest! But once I got it, the procedure was quick! I actually made these patties while holding my 20 pound daughter in one arm! What?! Yep, they’re that easy!

Using turkey in this recipe definitely added another depth of flavour and I really enjoyed them. And I’m pretty sure my husband did too because we ate the batch of these in two days….whoops!

Don’t forget to tag me if you try out this recipe!

-Tabassum 🙂

#makesitsuper

HELPFUL LINKS

Nutritional factshttp://makesitsuper.ca/all-about-ontario-turkey/get-the-facts/ 

How to storehttp://makesitsuper.ca/all-about-ontario-turkey/storing/  

All About Turkey http://makesitsuper.ca/all-about-ontario-turkey/whole-turkey/