Category Archives: Non vegetarian

Asian style Fried Chicken Drumsticks

Time management has always been a roller coaster ride for me. Some weeks, I am organized, motivated, super productive and all the good stuff but other weeks, it just drowns and overwhelms me completely. And this is not something that has happened post my blogging/self-entrepreneurial journey; it has always been the case.

Last week was one of the latter. I have no clue what went wrong but nothing was really getting accomplished. My mind was not in the right space, a wavering mish mash of random thoughts that left me emotionally drained for no reason at all. And soon the writing work was getting piled up which left me all the more frustrated.

Unlike many people who say that cooking is a stress buster, I cannot bring myself to even boil water if I am not in the right mood. But takeaways do not sit too well with me so I had to force myself into the kitchen. Instead of elaborate meals, I opted for no fail recipes that required minimal prep time, one pot meals etc…. and these chicken drumsticks fit perfectly.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

Fried chicken is an all time comfort food. If crunch is the end result of dunking anything in oil, then it wins my heart…always. And if it’s savoury, then all the better.

So as the name of the dish goes, these are fried chicken drumsticks with some Asian flavours going on. You can use any part of the chicken; I went ahead with drumsticks because it had been a while since we had it. The only difference from any regular fried chicken is the Asian style marinade in which the drumsticks are marinated before going through the flour-egg-flour routine.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

If you are not a fan of the flour coating, then use breadcrumbs instead. And if you can find Panko, then all the better for the crunch. Remember that you only need a light dusting of the flour or the outer coating can be quite floury and gluggy. And get that oil temperature right before frying the chicken if you need the crunchy deliciousness.

If oven baked is your preference instead of deep frying, then I suggest the breadcrumbs as I feel the texture is better with crumbs than flour.

So there you go; so many options to make these delicious fried chicken drumsticks. And please do tag me #thespiceadventuress if you are posting on any social media; gives me great joy to see your creations.

Sichuan peppercorn salt - thespiceadventuress.com

Sichuan peppercorn salt - thespiceadventuress.com

Ingredients:

  1. 8 medium sized chicken drumsticks
  2. 3 tbsp soy sauce
  3. 1 tbsp rice wine vinegar
  4. 2 tsp sesame oil
  5. 2 tbsp sriracha (can be replaced with any chilli sauce)
  6. 3 tsp crushed ginger
  7. ½ tsp crushed Sichuan peppercorns
  8. ½ cup cornflour
  9. ½ cup plain flour
  10. 2 eggs, beaten
  11. Salt, to season
  12. Vegetable oil; for deep frying
  13. Sichuan pepper-salt
  • 2 tbsp Sichuan peppercorns
  • 50gms salt

Method:

  • To prepare the Sichuan salt, toast the peppercorns in a pan (without any oil) on low heat for about 2 minutes. Shake the pan constantly to avoid burning the peppercorns. Remove and allow to cool. In the same pan, lightly heat the salt for about 30-40 seconds and then add to the peppercorns. Using a mortar and pestle (or grinder), crush well to get the Sichuan peppercorn salt. If you prefer a fine powder, you may sieve this but I like to use it a bit coarse.
  • To prepare the marinade for the chicken, mix all the sauces, wine vinegar, sesame oil, ginger and pepper. Add the chicken and mix well; cover and refrigerate for at least 2 hours or longer if possible. Taste and season with salt only if required.
  • Combine the corn flour with the plain flour in a bowl. Add ½ tsp Sichuan salt to the flour and mix well.
  • Beat the eggs well in another bowl.
  • Remove the excess marinade from the chicken and then coat lightly with the flour mixture. Shake off the excess flour before dipping in the beaten egg. Return back to the flour mixture for another light dusting and keep aside.
  • Heat oil for deep frying and fry the drumsticks in batches till golden brown and crispy. (Remember if the oil is too hot, the outside will brown up quickly without cooking the chicken inside properly).
  • Serve hot with Sichuan pepper salt.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

 

 

 

Moroccan Lamb Chops + Snippets from my Early Easter Party

It was an early Easter party for us this year. Actually totally unplanned; it was meant to be a barbecue party with a few friends which eventually turned out to be sort of an Easter lunch.

Succulent - thespiceadventuress.com

Before we get to the party and the recipes, let me share with you the story of my Weber and how it came into our lives. Way back in 2013, when I had just started blogging, I came across a giveaway hosted by Kikkoman in association with Weber. The prize pack was the new Kikkoman condiments being released that year along with a Weber Q200.

And on a lark I participated (I enter a lot of giveaways guys and its pretty common knowledge amongst my friends) and won!

The prize pack arrived and the interesting bit is that we were living in an apartment at that time where the Weber could not be used. And it stayed in a box for the longest time till we moved homes late last year. So finally the Weber that I got in 2013 was inaugurated in 2016 for a Christmas party. So naturally we are very excited to use it after waiting all these years that every party planned eventually ends up as a barbecue themed one.

There were a few recipes I had scheduled to be developed and photographed for the blog as well as clients and two of these fit in perfectly for the party menu. So the idea of a casual get together turned into an early Easter party. And coupled with other dishes, we soon had a feast on our table.

So here’s what I had on the menu for the day…

For starters, we had Cajun sausages and grilled corn.

The recipe for Cajun sausages has been there on the blog for the longest time and is a favourite in our home. It’s quick to put together and hence features regularly on our weekend entertaining.

No barbecue would be complete without grilled corn and we had it the classic way, rubbed with butter, lemon and chilli powder (substitute with paprika for less heat).

Cajun sausages, a delicious party starter - thespiceadventuress.com

Grilled corn with butter, lemon and chilli - thespiceadventuress.com

For mains, we had two meat dishes – Moroccan lamb chops and the Middle Eastern style beef kofta platter.

I have been dying to try out Noha’s beef kofta recipe for the longest time and this seemed to be the perfect occasion for it. No adaptations or tweaks; just followed the recipe as such. And yes, good quality beef mince with a bit of fat is highly recommended.

If you aren’t already following her, please do for all the deliciousness she puts up on her space.

Middle Eastern beef kofta platter - thespiceadventuress.com

Coming to Moroccan lamb chops, I had to share it with you guys because it’s simple, tastes awesome and everytime I have made it, it’s been a big hit.

Lamb chops with a bit of fat attached is recommended especially while grilling because it helps keep the meat moist and tender. The marination is simple and is best done a day ahead. I have frenched the lamb chops because it looks nice and pretty that way but you don’t strictly need to.

Moroccan lamb chops - thespiceadventuress.com

Moroccan lamb chops - thespiceadventuress.com

Our choice of wine for the day was the Yering Station Pinot Noir 2015, a really balanced wine on the palate with hints of cherries, dark berries and savoury forest floor spice. I loved the fact that the tannins are not overpowering and has a delicate finish, thus pairing beautifully with grilled Moroccan lamb chops.

Yering Station Pinot Noir 2015 - thespiceadventuress.com

Moroccan lamb chops - thespiceadventuress.com

Recipe adapted from Cooking with Alia

Ingredients:

  1. 1 kg lamb chops; frenched
  2. ½ cup fresh flat leaf parsley; finely chopped
  3. ½ cup fresh coriander leaves; finely chopped
  4. ½ cup fresh mint leaves; finely chopped
  5. Salt; to season
  6. ½ cup olive oil
  7. 3-4 garlic cloves; grated
  8. 1 tbsp paprika
  9. 1 tsp red chilli powder
  10. 1 tsp cumin seeds; crushed

Method:

  • In a bowl, mix the herbs and spices with olive oil.
  • Add the lamb chops; season with salt and allow to marinate for at least 6 hours, overnight if possible.
  • Grill on high heat on both sides till done.
  • Enjoy!

And finally it was time for dessert. I had created an Easter themed icecream cake as a guest post for Stuff Mums Like. Since it was a warm day, the icecream cake made the perfect dessert to end our happy meal.

Easter themed icecream cake with chocolate nest - thespiceadventuress.com

An extremely simple one, this cake consists of three different icecream layers on a base of cookie crumble. Store bought icecreams were used; saves time and great for parties. Choose whichever flavours you prefer and the number of layers too. A totally customizable cake, it’s great for birthday parties too especially if you are hosting one at home for children.

The addition of the chocolate nest and chocolate filled Easter eggs add that special touch of festivity.

So hop over to their website for the full recipe.

Easter themed icecream cake with chocolate nest - thespiceadventuress.com

Chicken Stir fry (with Chilli, Garlic and Coriander)

‘Time Flies’ is an age old adage but the supersonic speed at which the flying is happening in my life currently leaves me so lazy to cook. Too many work and personal assignments that leave me completely drained of time and energy that the everyday meals has become such a chore.

And more often than not, it is not the actual cooking that takes time but rather than the planning of ‘what to cook’! So I decided to pull out my cookbooks (the few that I have) and find inspiration amongst the pages.

Today’s recipe is adapted from ‘The F-Word’!

Chicken Stir fry (with Chilli, Garlic and Coriander) - simple and delicious - thespiceadventuress.com

Yup, you heard it right. This fantabulous book by Mita Kapur is one of my most treasured ones because it is more than just recipes. It is a glimpse into Mita’s food crazed family and her constant juggles as a working mother. The recipes are from around the world with no borders whatsoever and perfectly suit my style of cooking. I have written more about this book here, if you would like to have a read.

And one of my all time favourite recipes from the book are these Malai Kebabs (minced chicken patties with spices, aromatics and cream).

This time, given the time situation, I chose a simple chicken stir fry. Just a handful of ingredients stir fried in a wok topped over rice or noodles; makes an amazing dinner in no time at all.

Chillies are a key ingredient and I have used both Thai red chillies and large green ones. The original recipe has much more heat but with a 7 year old at home, I had to tone down the heat factor. But it depends on what you like; adjust the number of chillies accordingly.

Always use boneless thigh fillets for making stir fries as the meat is much more tender and juicy while the breast meat often tends to go dry. And of course the wok, never undermine the importance of this cooking vessel in getting that perfect stir fry. A good quality wok is a must have in your kitchen!

Ingredients:

  1. 500gms boneless chicken thigh fillet; cut into bite sized pieces
  2. 3 Thai red chillies; chopped
  3. 3 sprigs fresh coriander leaves (with roots); chopped
  4. 4 garlic cloves
  5. 2 large green chillies
  6. 2-3 tbsp fish sauce
  7. 2-3 tbsp oyster sauce
  8. 4-5 tbsp vegetable oil
  9. Salt; to season

For garnish:

  1. 2 sprigs fresh coriander leaves; chopped
  2. 1 spring onion (leafy part); sliced

Method:

  • Using a mortar and pestle, pound the red chillies, garlic and coriander leaves into a coarse paste; keep aside.
  • Heat 3-4 tbsp oil in the wok and add the chicken pieces. Stir fry the chicken pieces on high heat till 3/4ths done and remove.
  • In the same wok (add a bit more oil if necessary), add the pound chilli mixture and sauté on low heat for about a minute. Add the oyster sauce, fish sauce and whole green chillies; also return the chicken pieces to the wok.
  • Stir fry on medium heat till done; add salt only if necessary.
  • Garnish with coriander leaves and spring onions
  • Serve hot.

 

Chicken Stir fry (with Chilli, Garlic and Coriander) - simple and delicious - thespiceadventuress.com

 

 

Chicken Fajita Tacos with Minty Cucumber Yoghurt

What a newsworthy month it has been! And while the headlines continue to shock and stir us, the social media is filling up with delicious treats that promise us much joy and hope this festival season.

As I mentioned in my previous post, I have no plans whatsoever for Christmas or New Year; in fact we haven’t thought or discussed about it as a family. There will be some sort of celebration and most likely a quiet one with just a couple of close friends….that’s our style of entertaining.

I have always been picky and choosy about my friends. And while during my teens, that was seen as a disadvantage (my parents used to get a tad bit worried that I walked around lonely with a book in hand most of the time), it eventually turned out to be the biggest strength of my life. My ability to choose just a handful of good people as friends ensured that I was always surrounded by positivity.

And luckily I am married to a person who shares that idealogy though it took him a while to get that. He had a zillion friends only to discover that when life dealt him a series of blows, there was hardly anyone to turn to. So now we have our chosen few, friends who are non-judgemental, accept us the way we are and shares a common thread of mutual respect and understanding not confined by social norms. And I know, plan or not, we will celebrate this holiday season with a couple of them.

While I am getting busy developing, testing and photographing new recipes leading to the festive season, the reality of everyday dinners is always on the horizon. So when Maraya, who is one of the super moms behind the popular blog ‘Stuff Mums Like’ reached out to me for a guest collaboration, I was thrilled.

While there were a zillion ideas buzzing in my head, I zeroed in on tacos….I mean, who doesn’t like tacos. I am sure it’s a fave at every home. And this recipe is bound to be a big hit with the kiddos; my 7 year old adores it. And if there are any leftovers, you can convert it into a wrap or add it to the salad bowl for a delicious lunch the next day.

Chicken Fajita Tacos with Minty Cucumber Yoghurt - simple, easy to make and feeds a crowd - thespiceadventuress.com

Chicken Fajita Tacos with Minty Cucumber Yoghurt - simple, easy to make and feeds a crowd - thespiceadventuress.com

Also, don’t forget to make an extra batch of the fajita seasoning; a very handy blend in your spice cupboard.

Fajita Seasoning - food photography - thespiceadventuress.com

Ingredients:

  1. Mini wheat tortillas
  2. 500gms skinless chicken thighs; cut into thin strips
  3. 1 orange bell pepper; cut into strips

This is a guest post in collaboration with Stuff Mums Like, so kindly head over to their website for the full recipe.

Chicken Fajita Tacos with Minty Cucumber Yoghurt - simple, easy to make and feeds a crowd - thespiceadventuress.com

Chicken Fajita Tacos with Minty Cucumber Yoghurt - simple, easy to make and feeds a crowd - thespiceadventuress.com

Kashmiri Rista……Sandwiched!

If you have travelled through Kashmir or have been lucky enough to eat at a Kashmiri wedding, then you would have definitely come across Rista.

Rista is a famous meatball preparation that holds a prestigious place in the Kashmiri wazwan. For those who don’t know what a wazwan is, it is the elaborate traditional feast of Kashmiri cuisine. A multi course, non-vegetarian meal that has become symbolic of the culture of this magnificent region.

Always made using lamb/goat, Rista is a delicious, aromatic and rich meatball curry with a classic deep red colour from the Kashmiri chillies and saffron – two ingredients that are available everywhere these days yet, must be an integral part of your shopping list when visiting Kashmir.

Rista is a traditional dish and involves a bit of prep work like most traditional dishes. The key components of this dish are the lamb mince itself (though in Kashmir, it is most likely to be goat mince, especially from the leg part), chilli water and shallot paste; it is the unique combination of these ingredients that makes this dish special. The mince is traditionally beaten with a wooden pallet to attain the soft, melt-in-your-mouth texture but that might not really work out in our modern kitchens where a food processor would ‘almost’ do the job.

Though traditionally this dish would be in a curry format i.e. with semi thick gravy, I decided to give it my own spin.

Kashmiri Meatball Sub with Baby Spinach, Pickled Shallots and Jalapenos – yes, that’s how I transformed the Kashmiri Rista.

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

I haven’t touched or altered the recipe of making the Rista in any manner and I want to preserve its originality. Only the sauce gets simmered down till it just about coats the meatballs. Shallots are a vital ingredient of Kashmiri cuisine and hence being used in a pickled form to add the sour, salty punch and to cut through the richness. Fresh spinach, tomatoes and cucumbers add a healthy, vibrant freshness and texture to the sandwich…and of course, the jalapenos for that extra kick of heat.

If you do not fancy a subway, you can still follow the recipe and enjoy a delicious and authentic version of Kashmiri Rista. But for those who don’t mind a bit of experimentation in the kitchen, try out my version of the Kashmiri Meatball Sub with Baby Spinach, Pickled Shallots and Jalapenos.

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

And once again thanks to an amazing friend, Supriya (my expert on Kashmiri cuisine) for teaching me yet another classic from the region. I also learnt the Tabakh Maaz (Kashmiri style Lamb Ribs) and the classic Mutton Roganjosh from her, both of which you need to check out.

Ingredients:

For the Rista:

(Yields 12-13 meatballs)

  1. 500gm lamb mince (with at least 25%fat content)
  2. 1 whole egg
  3. 4 cups water
  4. Salt, to season
  5. 1 tsp turmeric powder
  6. 5-6 tsp kashmiri chilli water
  7. ½ tsp garam masala
  8. 1 ½ tsp shallot paste
  9. 2 tsp saffron water
  10. 2 tsp ghee/clarified butter
  11. ½ tsp shahi jeera/caraway seeds

For the sandwich:

  1. Crusty bread rolls (3 meatballs per sub which makes around 4 subs)
  2. A handful of baby spinach
  3. 2 semi-ripe tomatoes, cut into even discs
  4. 1 cucumber, sliced finely
  5. 1 cup pickled shallots
  6. 2 fresh jalapenos, sliced finely into discs

Notes:

To make Kashmiri chilli water, soak 10-12 dried Kashmiri chillies (stems and seeds removed) in warm water for at least 30 minutes. Grind well with water and sieve to get the vibrant red chilli water. Can be refrigerated upto 2 weeks or store frozen as cubes for upto an year.

To make shallot paste, roast 10 – 12 shallots in a pan with a tbsp of oil till light brown. Grind to a paste with as little water as possible. Excess can be refrigerated and stored for upto a week or frozen and used upto a month.

Method:

  1. To make pickled shallots, slice the onions, add 1 tbsp salt, a pinch of sugar and 1 tbsp vinegar. Keep for at least 10 minutes; mix the shallots by hand and then squeeze out all the liquid from the onions.
  2. To prepare the meatballs, add the lamb mince along with one egg to a food processor (If you are adding fat separately, make sure it is added cold). Season lightly with salt and blend for a minute or two. Wet your hands and remove the mince mixture onto a plate.
  3. Place a pan with 4 cups of water on the stove to boil. Begin to roll the meatballs as the water starts to heat up.
  4. Wet your hands lightly to roll the meatballs easily; add each meatball into the water as soon as you roll it.
  5. As the meatballs begin to cook, you will notice the fat begins to leach out into the water which turns it cloudy (this is an important step). Move the meatballs around in the pan to ensure that it cooks evenly on all sides.
  6. Once the meatballs are looking springy or have begun to rise to the surface (this should happen in 5-6 minutes), add the turmeric powder.
  7. Then add the chilli water (do not get worried about the quantity as this does make the dish spicy) and garam masala.
  8. Next, add the shallot paste followed by saffron water. Taste and season with salt; cook for another 1 minute.
  9. Remove the meatballs carefully into a bowl and continue to cook the sauce to reduce and thicken the consistency. You need just enough sauce to coat the meatballs and also to drizzle a bit in the sandwich. Once this consistency has reached, return the meatballs to the pan, mix and remove from heat.
  10. In another pan, heat ghee and add to the meatballs; cover immediately and keep for 5 minutes.
  11. Meanwhile, assemble the other components of the sandwich.
  12. Place all the different vegetables and meatballs in separate bowls so that each person can make his own sub – a fun way to bring family and friends together.

Even though it might look like a whole lot of steps, this is an easy to make recipe once you have all the ingredients at hand.

Bon Appétit!

Kashmiri Rista - a traditional meatball preparation from Kashmir in a new format - thespiceadventuress.com

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry

Curry and Australia are inseparable, all thanks to the multicultural diaspora of this beautiful country. But can a curry change the world?

Maybe not. But a curry can definitely help and contribute towards putting food on another family’s table. Isn’t that ironic? Yes, it is and that is why we need to join hands with Opportunity International Australia in its annual fundraising campaign ‘Great Australian Curry’ to help and raise funds to help give a hand up to families living in poverty.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

I had collaborated with Opportunity International last year on their fundraising ‘Food for Thought’ campaign, which gave me an insight into how this organization works. As I mentioned in last year’s post, I am not a big believer in giving away a few dollars (or more) to an NGO or charity organization and think I have done my bit for the society. I like to be involved in campaigns where I know the exact reach of that money and if it is being used in a truly positive manner i.e. is there at least one person whose life I have touched in a positive way.

Opportunity works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes. And this year’s ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

Opportunity International Australia - Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

This year’s campaign is extra special because it is being backed by three-time Olympic gold medallist, Stephanie Rice and former Australian test cricketer and fast bowler, Michael Kasprowicz.

Michael Kasprowicz said: “I recently visited Opportunity’s work in Delhi, India. Seeing firsthand the impact of small loans, empowering parents to meet the needs of their children, was so rewarding. Kids can dream of becoming whatever they want in the future, whether it be sportspeople or teachers, because they know their parents can afford to give them an education. It’s the way it should be.”

Stephanie Rice invited Australians to get behind the Great Australian Curry. “By simply getting together with some friends and family and cooking up your favourite curry, we can help raise much needed funds and give people in Asia a hand-up,” she exclaimed.

The ‘Great Australian Curry’ was officially launched last week with a fun curry cook-off between Stephanie and Michael. You can watch all the action here and get inspired to cook up some curry.

Great Australian Curry cook-off with Stephanie Rice and Michael Kasprowicz - thespiceadventuress.com

So how exactly can you help?

Plan – Decide on which curry you would like to cook (that’s where I come in with ideas and recipes) at home or maybe a fun cook-off with friends/colleagues or simply head over to your nearest curry offering establishment sometime in October or November.

Set up your goal – Start your unique fundraising page here and mention the goal you would like to achieve.

Donate and spread the word – Get everyone you know onboard and encourage them to not only share the curry with you but also contribute towards this campaign to help families living in poverty in Asian countries like Philippines, Indonesia, India etc….

Ofcourse I cannot leave you guys without a curry recipe so today I have a very special dish for you – the Jaffna style goat curry.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

Adapted from a Peter Kuruvita recipe, this curry is a rather simple one. And with this, I added yet another spice blend to my collection – the Srilankan roasted curry powder. Garam masala has taken a backseat forever!

In traditional Srilankan cooking, two forms of spice blends are common – the roasted and the unroasted variety. While the former is reserved for the rich curries and nonvegetarian dishes, the latter is milder and for seafood and vegetarian dishes (exceptions ofcourse). The key to a good roasted curry powder is getting your hands on good quality whole spices and then roasting it yourself. The roasting is taken right to the edge without burning it, so watch over it diligently.

I read up a lot of recipes and articles on how to make both the versions and ended up using this one I found on YouTube; seemed the most basic and authentic version. Also just as with many traditional spice blends like the garam masala, the Srilankan roasted curry powder also varies slightly between households.

Unroasted Srilankan curry powder - thespiceadventuress.com

Srilankan roasted curry powder - thespiceadventuress.com

The Jaffna goat curry uses both the roasted and unroasted curry powder which is liberally used to marinate the meat along with a few other aromatics and thin coconut milk. Another interesting thing about the recipe is that it only uses the thin and not the thick coconut milk so you still get that rich dark curry opposed to the creamy coconuty one.

As I mentioned, this is an adaptation of the traditional curry (which uses blood and offals); I have not done both, choosing to keep it simple and easy to make by all.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

And before we get on to this recipe, here are five other curries that would be perfect to host the ‘Great Australian Curry’

  1. Thai Massaman Curry
  2. Indian style Chickpeas and Mustard Leaves Curry
  3. Cambodian (Khmer) style Chicken Samlâ Curry
  4. Gosht Durbari (Lamb Curry slow cooked with Yoghurt, Fried Onions and Spices)
  5. Burmese style Prawns with Tomatoes Curry

Jaffna Goat Curry

Ingredients:

  1. 1 kg goat curry pieces (with bones)
  2. 1 tbsp Jaffna unroasted curry powder (recipe given below)
  3. 1 tsp roasted cumin powder
  4. 5 green cardamoms; crushed
  5. ½ tsp fenugreek seeds
  6. 1 cinnamon stick
  7. ¾ tsp turmeric powder
  8. 1 ½ tbsp red chilli powder (adjust to heat preferences)
  9. 2 tbsp Srilankan roasted curry powder (recipe given below)
  10. 2 tbsp tomato paste
  11. 200ml thin or 2nd extract coconut milk
  12. Salt, to season
  13. 4-5 shallots; finely sliced
  14. 3 garlic cloves; grated
  15. 1 inch ginger; grated
  16. A few sprigs of curry leaves
  17. 3-4 tbsp vegetable oil

Method:

  1. In a large pot, add the goat curry pieces along unroasted curry powder, cumin powder, cardamoms, fenugreek seeds, cinnamon, turmeric powder, red chilli powder, roasted curry powder, tomato paste, salt and thin coconut milk. Mix and keep aside for at least 30 minutes.
  2. Heat oil in another vessel (earthenware if you have) and add the curry leaves, shallots, garlic and ginger; sauté till the onions are soft and translucent.
  3. Then add the marinated goat pieces into this, season with salt and mix well to combine. If there is extra marinade in the first pot, add a little water to it and rinse it out into the curry so none of that lovely flavour is lost. Add more water to the curry if necessary and cook covered on low heat till the goat pieces are tender and falling off the bone. Stir occasionally and add water if more gravy is required.
  4. Garnish with curry leaves and serve warm.

Note – It is best to make this curry ahead and let it sit for a while for the flavours to develop.

Ingredients for unroasted curry powder:

  1. 2 tbsp coriander seeds
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds

Method:

In a grinder, add all the whole spices and grind to get a fine powder. Store in an airtight container and use as required.

Ingredients for Srilankan roasted curry powder:

  1. 3 sprigs curry leaves
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds
  4. 2 tbsp coriander seeds
  5. 10 dried chillies
  6. ½ tbsp black peppercorns
  7. 5 cloves
  8. 5 green cardamom
  9. 1 stick Ceylon cinnamon (not cassia)
  10. 2 dry bay leaf

Method:

Note – Roasting the spices has to be done in steps as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.

Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaf and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

Celebrating the ‘Great Australian Curry’ with a Delicious Jaffna style Goat Curry - thespiceadventuress.com

WWFreshBox by Aussie Farmers Direct + a Recipe for Pasta with Kale, Bacon and Mushrooms

‘So what do I cook tonight?’

How many times in a week do you ask yourself that question? I do…almost every single day. Friends often assume that meal planning is something I enjoy and ace at, being a food blogger. Definitely not, at least not most of the time because in addition to the everyday food, I have to plan ahead for the recipes that are to be created for the blog, clients etc…..

It takes me two days to get my meal plans and grocery shopping list in order and there are weeks when the whole exercise freaks me out. So you can imagine my excitement when I get a mail from Aussie Farmers Direct asking if I would like to review the new WWFresh Box that has been designed and created by Weight Watchers. Yes please….bring it on!

Aussie Farmers Direct and Weight Watchers – two brands that we are pretty familiar with and so I am not going into the details here. There’s plenty of information on their websites for the newcomers. Instead, I am going to talk about the WWFreshbox; this perfectly packed box full of absolutely gorgeous and fresh ingredients that has been sourced from local farms and food producers. And also, the printed recipes that got me really excited.

WWFreshbox from Aussie Farmers Direct - a review - thespiceadventuress.com

So my choice was the Family Freshbox which includes ingredients and fresh produce to serve 5 meals for 4 people. I have been testing out and cooking from the WWFreshbox for the past couple of days using the Weightwatchers recipes that was included. And here is what I think;

(Aussie Farmers Direct has also offered a generous discount for all the subscribers of The Spice Adventuress. More details at the end of the post)

Pros:

  • No more meal planning – You don’t have to break your head wondering what you are going to cook each day and then shop around for ingredients. You get the ingredients delivered straight to your door with the recipes included. Definitely a time saver!
  • Choose from different types of WWFreshbox – there are plenty of choices when it comes to the size of the WWFreshBox designed to serve 2 or 4 people for 3 or 5 meals. Ensures zero wastage.
  • High Quality Fresh Ingredients – that are packed to perfection in a special temperature controlled box. Aussie Farmers Direct does a brilliant job at sourcing all the produce from local farmers which means that you not only eat healthy and fresh but also support the local community.
  • Free Delivery – Yup, you heard it right….free delivery to your door.
  • Excellent Packaging – Since all the ingredients are packed in a temperature controlled box, everything stays fresh till you reach home and put it away. The vegetables are packed neatly, in sealed containers where necessary and all the protein is in a special cover with gel packs. The gel packs inside can be reused and if you do not wish to keep it, you may leave it inside the box and place it outside on the day your next delivery happens.
  • Delicious and Healthy Recipes – I mean it guys, really delicious recipes. All the recipes are designed by the nutrition experts at Weight Watchers and includes the Smart Points so that you can keep track. And even if you are not watching your weight, you still can eat healthy. The recipes change every week so it doesn’t get boring at all. Every week’s recipes are updated on the website so you can check out that before placing your order.What I really loved about the recipes is that there is no compromise on flavour and taste as you can see from the dish I will be sharing with you guys shortly.

Cons:

  • Delivery can be an issue for those who live in apartments with unit numbers; the box will need to be delivered to a friend’s place or your business address. Also, delivery is currently not available in certain suburbs. Do check if your suburb is covered on the website.
  • No dry ingredients provided.
  • No exclusively vegetarian WWFreshbox.

Getting to my favourite part; the recipe that I tried out from the WW Freshbox and absolutely loved – Pasta with Kale, Bacon and Mushrooms.

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

We are not big on kale in our house. I don’t mind it but the boys are not very enthusiastic about it and the only way I have been able to make them eat it is in a lentil curry. So with this recipe, I was both excited and apprehensive. But went ahead anyway, hoping the bacon will work its magic even if the kale fails.

And let me tell you peeps, we loved it!

This pasta dish was a winner on all counts – it was light, refreshing, healthy, low on calories and super packed with flavour. From prep to finish, on the table in 30 minutes. All thanks to Weight Watchers, we have found our favourite kale dish.

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

Pasta with Kale, Bacon and Mushrooms

Serves: 4

7 SmartPoints® value per serve

Ingredients:

  1. 200gms dried pasta
  2. 5 tsp olive oil
  3. 125gms lean bacon (fat trimmed); chopped
  4. 1 red capsicum; chopped
  5. 200gms button mushrooms; sliced
  6. 2 medium garlic cloves; crushed
  7. 2 small fresh red chilli; finely chopped
  8. 200gms kale; chopped
  9. 2 tsp finely grated lemon rind
  10. 2 tbsp lemon juice
  11. Salt; to season

Method:

  1. Cook the pasta in salted boiling water as per packet instructions till al dente. Drain (reserve ½ cup liquid) and keep aside.
  2. Heat 1 tsp olive oil in a large pan and add the chopped bacon. Cook on medium heat for 4-5 minutes till the bacon pieces have turned golden and crisp. Transfer to a bowl.
  3. In the same pan, add 2 tsp olive oil and add the garlic, chillies and capsicum. Cook for 30 seconds and then add the mushrooms. Cook over high heat for another 2-3 minutes till the mushrooms have softened. Transfer to the same bowl as the bacon.
  4. Heat the remaining olive oil and add the kale. Season with salt and cook covered for 2-3 minutes on low heat. Then add ¼ cup water to the kale, mix and continue to cook covered for another 2-3 minutes or till the kale has become tender.
  5. Increase heat and return the bacon and vegetables to the pan. Also add the lemon rind and juice; season with salt if necessary.
  6. Add the cooked pasta, half of the reserved liquid and toss on high flame for a few seconds.
  7. Serve warm

I served this pasta dish with a fresh salad made from cherry tomatoes, red onion, coriander leaves, balsamic vinegar and extra virgin olive oil.

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

And if you would like to make this delicious recipe or make several like these, all that you need to do is place an order with Aussie Farmers Direct for the all new WW Freshbox.

Thanks to Aussie Farmers Direct, a special discount code has been offered to all the subscribers of ‘The Spice Adventuress’ (make sure you subscribe to my blog). Enjoy $25 off* with your first WW Freshbox. Use promo code ‘FRESHSPICE’ on checkout – T&Cs below.  

(Offer open to new customers. Minimum spend $65. For full T&Cs visit AussieFarmers.com.au. Valid until 31/08/2016. Order must be placed by 12 noon 30/08/2016.)

So go ahead, place your order today and enjoy fresh ingredients with healthy recipes, delivered straight to your doorstep. And if you prepare the above recipe, make sure to tag me #thespiceadventuress so that I may see it too.

Pasta with Kale, Bacon and Mushrooms - delicious, healthy and ready in 30 minutes - thespiceadventuress.com

 

Disclaimer – This post has been bought to you in collaboration with Aussie Farmers Direct. All the opinions stated in this review are mine; hope it helps you make an informed choice. 

 

Grilled Chicken Skewers (with Fresh Herbs and Chillies)

I have a small balcony garden at home, not too many plants but I do grow most of the herbs and a few leafy greens. And the hailstorm that we experienced last week was not very complimentary to my gardening efforts. Since I do not have too much space inside my apartment to move all the plants, I decided to be selective and move in only the curry leaves and basil along with a few other ornamental ones. But with the wind raging all day, all my herbs took a real beating. And then the hail started!

Hailstorm in Melbourne - thespiceadventuress.com

Since I wasn’t sure if the plants were going to survive, I cut off all the herbs and thus ended up with a huge amount of parsley and a bit of coriander, mint and some rosemary too.

I didn’t want the herbs to just wilt off in the fridge especially the parsley so decided I must do something delicious with it. Chimichurri came to my mind immediately especially since I have made it before. I had some chicken thigh fillets stocked too so the decision was made; I will grill the chicken and have it with the chimichurri. But tweaking is something I love to do and what I finally ended up with was these absolutely gorgeous Grilled Chicken Skewers with fresh herbs and chillies.

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Veered away from the traditional chimichurri as I was thinking of a marinade and not a sauce. So I wanted more flavour which is why the fresh red chillies and ginger ended up in it. Along with the freshness from the parsley, coriander and basil, this marinade has the depth of flavour from the aromatics and that mild kick from the chillies. Long red chillies which are not very fiery are best for this style of marinade.

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

The chicken skewers turned out so good that I decided to share it with all of you. An extremely easy dish to make, hardly any prep work except for chopping up some herbs and a very affordable one too especially if you grow herbs. Perfect for an easy and healthy weekday dinner.

We had these grilled chicken skewers Middle Eastern style served up on my trusted wooden board. So pita bread, chicken skewers, garlic dip, tzatziki, olives and a green salad. Even better the next day to take to work….just put it all into the pita and roll it up for a delicious wrap for lunch. Winner, isn’t it!

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Hope all of you enjoy these grilled chicken skewers (with fresh herbs and chillies). And if you make it, I would so love to see it so please tag me in all your pictures using #thespiceadventuress. Have a great weekend folks!

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Ingredients:

  1. 500gms chicken; cubed into even sized pieces
  2. 2 heaped tbsps herb marinade
  3. Salt; to season
  4. Juice of half a lemon
  5. Bamboo skewers

Herb Marinade:

  • 1 cup parsley; finely chopped
  • ½ cup fresh coriander leaves; finely chopped
  • ¼ cup fresh basil; finely chopped
  • 3 medium garlic cloves; grated
  • ½ inch ginger; grated
  • 1 ½ fresh red chillies (long variety); seeded and finely chopped
  • 1 ½ cups olive oil
  • Salt; to season

Method:

  • Soak the bamboo skewers in water for 15 minutes to prevent burning.
  • To prepare the herb marinade, place all the ingredients in a bowl and add the olive oil. Season with salt.
  • Place the cubed chicken pieces in a bowl and add the marinade, salt and lemon juice. Mix well to combine.
  • Skewer the chicken pieces and allow to refrigerate for at least 30 minutes.
  • Preheat the oven to 180°C.
  • Heat a grill pan (or frying pan) to high and place the skewers on top. Since olive oil is already added to the marinade, no extra oil is required.
  • When grilled on one side, turn over, baste with more marinade and cook. Repeat till you get good caramelization all over and then finish off in the oven (another 2-3 minutes). You can continue to baste with the marinade as required.
  • Serve warm with dips, salad and pita bread.

Note – The marinade can be prepared in bulk; stays well in the refrigerator for upto 3 days and upto a month if  frozen.

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

Herby and delicious - Grilled Chicken Skewers (with Fresh Herbs and Chillies) - thespiceadventuress.com

 

 

 

 

 

Massaman Curry

It’s Friday guys! Time to put up the tired feet and get some much needed rest or catch up time with family and friends. Not so much for me as we are currently house hunting and the whole thing is slowly beginning to get on my nerves. We just can’t seem to find a decent place especially with the zillion demands we have. Hopefully something comes up soon and then the herculean task of moving houses will begin. Telling you guys, I have amassed a ton of props and I know I am going to freak out during the packing and shifting process.

I am sure you will hear me whining more about that later but for now, let’s just feast on this deliciously comforting Beef Massaman Curry.

Massaman Curry - a sweet, spicy and highly aromatic curry from Thailand - thespiceadventuress.com

If you are familiar with Thai food, then you would have definitely heard of Massaman curry. It’s a staple curry from the region and often made with chicken, with beef and lamb not being far behind.

Massaman curry has a very interesting history to it. Also known as Matasaman curry, it is believed that this dish was introduced to Thailand by Persian merchants and soon became an integral part of the Thai Muslim cuisine. Infact, historical writers believe that the name Massaman could also have been originated from the word ‘Mussulman’ which is another word for Muslim. But there are many others who believe that it is more of a Southern Thai dish with influences of Malay and Indian cooking since the curry relies heavily on the use of spices and coconut.

Traditionally, this curry was always made using chicken given the Islamic dietary laws. Beef and mutton were also popular but hardly ever made with pork. But in the West, you can find all sorts of protein being used including pork. Personally, I prefer lamb or beef; hence I have made a Beef Massaman Curry today.

The recipe I have used today has been adapted from the Chin Chin cookbook (remember the copy I won for last year’s Social Feeds competition). The recipe is not just detailed out well but more importantly; there is also a recipe for making the Massaman curry paste from scratch. Now this paste is where the magic lies – a medley of spices and aromatics blended together to create a spicy, sweet and heavily aromatic blend.

Massaman Curry Paste - a spicy and highly aromatic curry paste from Thailand - thespiceadventuress.com

Massaman Curry - a sweet, spicy and highly aromatic curry from Thailand - thespiceadventuress.com

Let me tell you straight ahead, this is not your ordinary quick fix weekday dinner. The Massaman Curry takes time, effort and a whole lotta love to make it from scratch. But believe me guys, it’s so worth it. And when you make the curry paste, make sure you prepare a larger quantity and freeze in small batches.

Coconut cream is another main component of the Massaman curry. Though I generally prefer to use homemade coconut milk, the weather at the moment made me quite lazy so I used store bought ones. Also look out for coconut cream rather than milk when you are buying for that thicker and creamier consistency.

The braising liquid for the beef is another crucial step for this dish. The meat is just so tender and once strained, this flavourful liquid becomes the stock for the curry. The whole recipe is about adding layer after layer of flavour to yield that rich, sweet and spicy curry that warms your souls and tummies.

Do not get put off by the long list of ingredients or steps involved. Prepare the curry paste one day ahead so that you have enough time on the day of cooking the curry. Substitute with lamb shanks or chicken or even mixed vegetables with tofu for a vegetarian version. Make it folks, I promise you will love it.

Massaman Curry - a sweet, spicy and highly aromatic curry from Thailand - thespiceadventuress.com

Massaman Curry - a sweet, spicy and highly aromatic curry from Thailand - thespiceadventuress.com

Ingredients:

Massaman Curry Paste

(yields more than 2 cups)

  1. 60gms large dried red chillies, seeded; soaked in warm water and roughly chopped
  2. 1 medium red onion
  3. 1 ½ heads garlic
  4. 1 large galangal knob
  5. 3 stalks lemongrass (only the pale part)
  6. 4-5 coriander roots with a bit of stalk
  7. 60gms roasted peanuts
  8. 1 ½ tbsp coriander seeds
  9. ½ tbsp cumin seeds
  10. ½ tbsp cloves
  11. ½ nutmeg
  12. 3/4th tbsp mace powder
  13. 1 large cassia/cinnamon bark
  14. 3 green cardamom

For the braising liquid:

  1. 2 tbsp vegetable oil
  2. 1 large knob galangal; roughly chopped
  3. 1 stalk lemongrass (pale part); roughly chopped
  4. 2 large red chillies; seeded and sliced
  5. ½ red onion; chopped
  6. 300ml coconut cream
  7. 2 cups water
  8. 1 cup homemade chicken stock
  9. 1/3 cup fish sauce
  10. 100gms palm sugar

For the curry:

  1. 1 kg beef (chuck steak); cut into 5-6 large pieces
  2. 1 cup kecap manis
  3. 6 tbsp vegetable oil
  4. 200ml coconut cream
  5. 5-6 tbsp massaman curry paste
  6. 2 shallots; diced
  7. 70gms pineapple; diced
  8. 1 tbsp palm sugar
  9. 2 tbsp fish sauce
  10. 2 large potatoes; boiled and cubed
  11. 1-2 tbsp tamarind water
  12. ½ cup toasted peanuts; crushed
  13. Crispy shallots; for garnish
  14. Coriander leaves; for garnish

Method:

Massaman curry paste:

  • Blitz the chillies, onion, garlic, galangal, lemongrass, roasted peanuts and coriander root to a coarse paste.
  • Grind the spices and add this to the paste along with a good pinch of salt.
  • Blitz again to get a smooth paste (you may need to add water).
  • Freeze in small batches.

To make the curry:

  • Marinate the beef pieces in kecap manis for a few hours or overnight.
  • Wipe off the excess sauce and keep aside to be braised.
  • To get the braising liquid going, heat 2 tbsp oil in a large vessel and add the onions, chilli, lemongrass and galangal. Cook to release the aromas for a couple of minutes and then coconut cream, water, stock, fish sauce and palm sugar.
  • Bring to boil and add the beef pieces to this. Cover and slow cook on the lowest heat possible till the beef has become really tender (took me about 1 ½ hours). Alternately, braise in the oven at 150°C till the meat is tender.
  • Meanwhile, 2 tbsp oil and coconut cream along with a good pinch of salt in another heavy based pan. As the cream separates and the oil starts to split, add the massaman curry paste and cook on high (with frequent stirring) for about 10 minutes. The aroma as the paste starts to cook is so aromatic. Reduce heat a bit and continue to cook the curry paste with frequent stirring till the oil starts to separate. Takes a fair bit of time so be patient.
  • Once the meat has cooked, allow the pieces to cool in the liquid, remove and cut into bite sized pieces. Strain the braising liquid and reserve the stock.
  • In another pan, heat the remaining oil and cook the shallots till golden. Add the pineapple pieces and continue to cook until it has softened and cooked out. Then add the palm sugar to get a caramel like mixture.
  • Add this to the curry paste and continue to cook till the oil starts to separate again. At this stage, add half of the strained braising liquid along with the fish sauce and tamarind water. Taste and season with salt if necessary; also balance out seasoning with fish sauce, tamarind water etc….
  • Add the boiled potatoes and the beef pieces and simmer on low heat. Add the remaining braising liquid and simmer till the meat and potatoes have warmed through.
  • To serve, spoon into a large bowl and garnish with crushed peanuts, crispy shallots and coriander leaves.

Massaman Curry - a sweet, spicy and highly aromatic curry from Thailand - thespiceadventuress.com

 

 

 

 

Tabakh Maaz (Kashmiri style Lamb Ribs)

Kashmir – a mysterious, beautiful land that always evokes a deep sense of calmness and peace within me.

Ironic, isn’t it…especially given its turbulent geo-political issues. I have never visited Kashmir except through the thousands of breathtaking photographs of the place but everytime I think of the land, it’s ‘Garden of Eden’ that I remember. And everytime I visualize Adam and Eve eating that apple, its pictures of Kashmir that flash through my mind.

Travelling through Kashmir remains one of the top wishes on my bucket list, and particularly visiting the saffron fields and picking out the flowers; I want to experience that at least once in my life. Though today’s dish has nothing to do with saffron, it has all to do with the cuisine of the region. Tabakh Maaz or Kashmiri style Lamb Ribs!

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

A very traditional preparation of the region, Tabakh Maaz is one of the integral dishes of a wazwan. (You can check out more about wazwan on the Internet or read my mutton roganjosh post). And I learnt this recipe too from my dear friend, Supriya who remains my expert on Kashmiri cuisine. I am a lucky gal indeed!

Making Tabakh Maaz is rather simple but one which takes a bit of time and some good quality ingredients. It is a brilliant example of how spices flavour a fish without adding any heat. The lamb ribs are slow cooked in a broth flavoured with whole spices and then fried off in ghee. It is rich and indulgent, a dish that warms you from within and definitely not one if you are calorie-conscious.

I left the fat layer on the ribs for that extra flavour but you can choose to trim it off. Traditionally it is served as 2-3 ribs together on the bone but I have kept it 1-2. Tabakh Maaz is usually a starter type dish of the wazwan but I had it as the main protein for dinner, so served it with Afghan style bread, cucumber yoghurt dip with sumac and a fresh green salad. One of the ways of adapting a traditional recipe to your family’s needs.

Whole spices to make Tabakh Maaz or Kashmiri style lamb ribs - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

So here we have a very traditional lamb dish from Kashmir – Tabakh Maaz or Kashmiri style Lamb Ribs.

Ingredients:

  1. 500 gms lamb ribs; cut into 2-3 pieces
  2. 2 inch cinnamon bark
  3. 3 black cardamom
  4. 5 green cardamom
  5. 2 dried bay leaf
  6. 1 tbsp cumin seeds
  7. 1 tbsp crushed fennel seeds
  8. ½ tbsp dried ginger powder
  9. A pinch of asafoetida/hing
  10. 2 large garlic cloves; crushed
  11. 1 tsp turmeric powder
  12. Salt, to season
  13. 1 cup milk
  14. 2-3 tbsp ghee/clarified butter

Method:

  1. In a heavy bottomed vessel, add the lamb ribs and fill with water, enough to just cover the ribs.
  2. Bring to boil and remove the scum that floats on the surface.
  3. Then add all the spices, garlic and season generously with salt. Also add 1 cup milk and stir well to combine.
  4. Cover the vessel, reduce the flame and slow cook the ribs for 1 hour or till the meat has become tender and almost fall off the bone.
  5. Remove from heat and take out the ribs slowly and keep aside. You can either keep the ribs in large chunks or cut into smaller pieces.
  6. Heat another flat pan, add the ghee and add the ribs one by one. Fry on medium to high heat till one side has caramelized before turning over. Remove when the other side has also caramelized well.
  7. Serve warm.

Though the basic recipe for making Tabakh Maaz is the same across the state, there can be variations from region to region. For eg: Kashmiri Pandits soak the ribs in plain yoghurt before frying it off in the ghee.

Note – The broth in which the ribs were cooked has a beautiful flavour. It can be strained and use as a stock for making soups and risottos.

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

Tabakh Maaz (Kashmiri style lamb ribs) - a traditional dish that forms an integral part of the wazwan - thespiceadventuress.com

 

 

 

 

 

 

 

 

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