Monday, June 15, 2015

Amir Al Khaleej Aiysh Bukhary Restaurant, Kuwait

At the recommendation of a friend and a very enticing picture on facebook, I decided to check out this restaurant located at Khaitan, for Afghan food. The above picture was taken at the time of Dine-in/ 

As we had a very tiring day, the idea was to get the food home and relax and enjoy the meal. Got a bit confused finding the location as the name of the restaurant was in Arabic and we missed the spot. However to make it easy and for those who know Khaitan, its just the free right of the 50 before the stadium and about a 100 meters thereafter and before Abou Tareq Koshairy restaurant. Had a long chat with one of the waiters there and he explained that the Aiysh or the Rice is cooked in the stock of chicken or lamb in one pot and called Bukhary by the Afghans.

We ordered our takeaway which was a dish of Rice with Grilled Chicken and some kebabs to go with it. We ordered three portions, but the quantity was easily sufficient for 5. It was a massive dish. The rice was served half and half in two different flavours. One was a orange coloured rice and the other was white and both had its own distinctive flavours. The char grilled chicken gave an additional flavor to the rice and made it all the more delicious. It was served with a sauce mixture of raw garlic, chillies and tomatoes which the ladies of the house enjoyed. I however felt that an added gravy item would make it really fantastic. When I mentioned it to my friend who had recommended the restaurant, he recommended to try the Channa masala gravy which is a killer. So next time perhaps.

The Lamb Kebas in my opinion was OK but the ladies loved it. I will definitely recommend it as it is very cheap and tasty. However, for those of my friends who are looking for an alternative to the Machbous from Freej Soweileh, please don’t confuse yourself. There is no better place for Machbous than Freej Soweileh and you cant compare the two. It’s a different flavor altogether. So for those who would like to try Afghan food, then this probably is one of the few places where you can get good Afghan food. So if you make it, do let me know. Cheers

The Quest for Kebabs- Malek Al Meshawy (King of Grills)

Arabian Kebabs differ from the Indian variety and are much mildly spiced. The meat is mildly flavoured with light herbs so as to retain the meat flavours. Our quest for kebabs in Kuwait had ended with Kebabs from Hijja Kebabs and there was nothing we thought could surpass that taste.

However, after tasting many kebabs we were recommended to try an Iraqi Restaurant in Kuwait city for Kebabs. Chanced to pass by on one of the days at about 6 pm and decided to go for it.

We ordered lamb kebabs and Shish Tawooqs along with sides of hummus and muttabel. The kebabs were fantastic, thick and juicy with a different taste altogether. However, the shish tawooqs was the dish that hit the spot. The chicken was grilled to perfection and  was soft and juicy. The taste too was different and went well with the hummus and muttabel. The piping hot and soft Khubz (Iraqi/ Iranian Style rotis) was an added incentive and was brought as and when required.
The price surprisingly is bloody cheap and easily affordable. Its located at the Sawaber intersection in Kuwait city adjacent to the KIPCO tower.

Wednesday, January 14, 2015

Egg Masala


6 Eggs (boiled, shelled and shallow fried in little oil)
3 Big Onions chopped finely
3/4 pkt Tomato paste
7-8 garlic flakes chopped finely
3 green chillies chopped finely
2 inch ginger chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
5-6 tbsp Oil
salt as  per taste
1/2  cup water


In a pot add oil and once hot add the chopped onion. Fry till its light brown.

Now add the chopped ginger,  garlic and green chillies fry for another minute

Add the tomato paste and fry till it leaves the oil.

Add turmeric,chilli powder and salt stir well and fry for another minute.

Add 1/2 half cup of water,give  boil  and now reduce the flame and leave it to simmer for 5 minutes.

Leave the whole fried eggs in the thick gravy.

Enjoy with rotis or steamed rice.

Monday, December 15, 2014

Prawns Pulao


1/2 kg small prawns shelled, deveined, washed and kept aside
3 cups of rice (I used India Gate) wash and soak it in water for 1 hour
1 big onion sliced
2 med tomatoes chopped
1 tsp ginger garlic paste
6-7 tbsp oil
3 veg. maggi cubes
1/4 tsp turmeric powder
1/2 tsp red chilli powder
4 1/2 cups of boiling water


In a hot pan add the oil.... once the oil is hot add the sliced onion, brown it.
Add the tomatoes brown it well, now add the ginger garlic paste brown it  lightly.
Add the turmeric and chilli powder.
Add the prawns and fry it for another minute or 2.
Add the boiling water and the cubes.
Once the water starts boiling add the rice. (make sure to throw the water in which the rice was soaking)
Stir it slowly while its boiling.  Now reduce the flame to minimum .
Cover the pan or pot with foil and cover the lid.
Leave it on sim for 15 minutes,open the lid and give one stir with very light hands. Close the flame and cover it again for another 5 minutes.
Serve and Enjoy

Saturday, December 13, 2014

Sannas (Idlis)

Ingredients :

2 cups of  raw rice (washed and soaked overnight)
1 cup of urad dal (washed and soaked overnight)
Salt as per taste
1/4 cup water (luke warm water)
3/4 tsp instant yeast 

Grind the rice and dal with 11/2 cup of water to a fine paste. Add salt as per taste

Add another cup of water... the batter should  be little thick and pouring consistency.

In small bowl take 1/4 cup of water  put it in the microwave for 15 Seconds (lukewarm). Add the yeast and leave it aside to froth.

Add the yeast to the ground batter, cover  and leave it aside in a warm dark place to ferment ( it will rise within  4 to 5 hours).

Take a steamer, add water to it and put it on gas to boil.

Grease some small aluminium vaatis (bowls) with oil. Pour the batter into it and. place them in the steamer once the water starts boiling. Close the lid and let them  steam for 15 minutes.

Once cooked remove them out and leave it on the counter to cool for 10 to 15 minutes. 

Remove from the vaatis and enjoy them with sambhaar and chutney or chicken roce curry.or pork bafat.

With this same batter you can also make dosas... They are soft, fluffy, crisp at the edges and yummy. 

To make DOSA 

Grease lightly with oil a tefal medium pan. Once the pan is hot pour 1 laddle full of batter. Close the lid and cook on medium flame for  1 minute until its crisp on the sides. Just dunk them in your chai or coffee and enjoy.   

Note : For sweeter version of sannas just add 5 tbsp of sugar and 1/4 cup of  thick coconut milk while grinding the rice and dal. 

Friday, December 05, 2014

Quick Microwave Bread Pudding


7-8 leftover bread slices ( U could also use the leftover buns too) The bread slices in India are smaller...
2 tsp butter at room temperature
1/2 cup milk
2 eggs
3 Tbsp sugar (if you want it more sweeter add as per your taste.
few dry fruits chopped ( raisins, walnuts, cashewnuts,almonds whatever you prefer)
2 cardamoms ( remove the seeds and powder it)
1/4 tsp cinnamon powder
1/4 tsp vanilla essence

Roughly tear the bread slices, add milk and sugar.
Add the beaten eggs, vanilla essence, butter, cardamom and cinnamon powder.
Leave it aside for 5 minutes.
Now add the batter into a pyrex casserole. Sprinkle the chopped dry fruits.
Put the pyrex casserole in the microwave on high speed for 5 minutes.
Voila bread pudding ready to be served...Yes it just took 5 minutes.... YUMMMY.

Note : You could even add chopped chocolate for a gooey chocolatey bread pudding.

A quick dessert when you cant think of anything and craving for something sweet,,,