Ballimaran Dilli, Dubai UAE

Away from Dubai’s fancy and high end restaurants, you will find a few restaurants dishing out hardcore Indian and Pakistani foods like a Mutton Nihari, Bheja Masala, Payas amongst other spicy flavourful dishes.

We were recommended to try out Ballimaran Dilli specializing in Indian Lucknowi cuisine, in Dubai’s Karama area and which was pretty difficult to find at first. Its located on 6A street but better to call and take directions, tel.no. is 04-3972224.

We were eager to try out the Sheermal and the Lucknowi Galouti Kebabs and that was the main reason for our trip. The waiter who attended on us was an old chap with pretty good experience of the stuff available and recommended we go for the Mutton Nihari and with it some Kulchas plus our choice, which was Sheermal topped with Galouti Kebabs and a Lucknowi Dumwala Mutton Biryani.

We were absolutely disappointed with the Sheermal Bread topped with the Galouti kebabs as the Sheermal was a very flat tasteless bread with a kind off rubbery texture without any flavour. The kebab was soft, smooth and mildly spiced but the texture was too soft and pasty for our liking.

However the star of the show was the Kulchas which was one of the best breads I have ever eaten. It had a golden brown crispy crusty top with buttery soft layers of goodness. The Nihari was excellent and nicely spiced and the kulchas were absolutely divine when dipped in the Nihari. 

This was the saving grace of our lunch outing as the Lucknowi Dum Biryani was disappointing as it lacked any flavour and as is the case, biryanis made in restaurants rarely qualify to make the list of recommendations.

We didn’t have space for anything more to experiment but I would definitely recommend the Kulchas and Nihari.

Spice Goa, Thivim, Goa (just off NH17) - A very special Goan lunch

This place was recommended in 2014 by my cousin Louis and specifically to try out the Prawns Biryani at Spice Goa. However, when on a short holiday, it gets difficult to plan anything in advance and then you never make it. During  my last trip to Goa, in April 2015, and the rush to have a biryani, I headed out with another of my cousin, Sandy who is also a foodie and a couple of friends, on our Quest to find Spice Goa.

It was relatively easy to find the place which is on the right side of National Highway 17, if you are heading north and about 200 meters after the Thivim junction on NH17. You need to turn right and get on to a small lane leading to the restaurant. The restaurant can be seen easily if you are on NH11 so you can miss it if you keep looking towards your right. 

We were quickly seated on the upper air-conditioned floor and started of with a few Kingfishers which were chilled perfectly. Infact we had to look at one another to admire the chill of the beer at the first sip and had a good acknowledging smile about it.

Ok now to the main focus which is the food. We first asked if the biryani was available which was nodded pleasantly by the waiter who was going to serve us that afternoon. Very cheerful chap, prompt and well versed with the dishes. A pity we didn’t get his name. We told him to ensure that we get our fix of Prawns biryani after we done with our appetizers and beers and asked him to recommend his best dishes. We were told to try the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. We also asked him if he had Kalwaan curry (Xacuti) to which he said they don’t have the curry but they had it Rawa fried. We decided to go for it and also decided to try out their reichad masala so ordered some bangda reichard to see if they pass the test. 

We were first served the Prawns Grilled in Banana Leaves and the Erliyo (silver fish) Koshimbir. Both these dishes were fantastic and in my opinion the best two dishes we had there. The prawns were neatly wrapped in Banana leaf and the green masala stuffing was just perfect..not too spicy and just balanced the sweetness of the prawns. 

The Erliyo (silver fish) Koshimbir was something unique and although I have had Koshimbir before, this was different. The fish was fresh, of good size and fried just enough not to overdo the soft tasty flesh. The fish was tossed in a mixture of fried onions, garlic chillies and the works. I would definitely go back for this,

The deep fried mussels too were very good, juicy and crunchy at the same time and had a good buttery taste in it. There are few restaurants that can really do it well and Spice Goa was one of them.

The mackerels were nice and plump and the reichard was ok. Have had better. 

One of  our friends tried out the thali and loved it. The King fish too was fried well but we were too stuffed and our main event, the prawns biryani was on its way

Finally it was time for the Prawns Biryani and which didn’t disappoint. The prawns were quite large and cooked just right. The Biryani was awesome, not too spicy and with enough flavours to give you that twang in your tongue. This was an extremely good biryani and even after eating so much, the taste of the biryani stood out. The next time will focus on a fewer items so that the biryani can be given its due respect.

This restaurant was the highlight of our trip and will definitely make it once I'm back. I highly recommend that you try it out during your trip to Goa.  

Fenugreek flavoured Khampi Fish Curry & Fish Fry

This fish curry recipe originates from Mangalore and was given to Sari by her Mom... the curry is awesome and for fish curry aficionados its a must try.

Ingredients for the curry

4 pcs of fish clean and cut into half.

Masala for grinding :

1 tsp fenugreek seeds dry roasted.
3 tsp coriander seeds
1/2 tsp cumin seeds
7 kashmiri dry chillies
6 to 7 black peppercorns
2 small flakes of garlic
Medium lemon size ball of tamarind
1 small onion sliced
6 tbsp dessicated coconut
3 tbsp coconut milk powder

Grind the above to a fine smooth paste with half cup of water.  Add if u need more water. Keep the ground masala aside.

For tempering
1 medium onion sliced
Few curry leaves
3 tbsp oil

Method

In a handi  add oil.  Heat the oil , add the sliced onion and fry till its  lightly browned.  Add the curry leaves and the masala. Fry the masala for 4 to 5 minutes. Add 2 to 3 cups of water as per the thickness of the gravy you prefer. Once the curry starts boilng add salt to taste and 1 tsp vinegar. Add the fish. Let it cook for 3 to 4 minutes. Switch off the flame. 

For the Fish fry

5 to 6 whole fish clean't and scored on the sides
2 tsp red chilly powder
1tsp turmeric powder
1tsp crushed black pepper
5 tsp vinegar
1 tsp salt.

Mix above spices with vinegar and salt. Rub this thick paste on the fish and leave it aside to marinate for 2 to 3 hrs. Shallow fry the fish in medium hot oil till its nice and golden. 

Enjoy your curry and fish fry with white steamed rice.

Nihari (Mutton / Lamb Shanks Gravy)

As our daughter had returned back from India for holiday, we made one her favorite dishes. Mutton Nihari! Usually it is easier to buy Nihari from a restaurant as the cooking process is long, however it is very difficult nowadays to get this dish as very few restaurants make it and those who do, have not been able to master this dish and provide it regularly with the same consistency.

In the old days the meat was usually cooked with all its ingredients on slow fire for hours till the fat melts and the meat literally falls off. But nowadays due to our busy lives and to save time, a pressure cooker is ideal to quicken the cooking process. The meat should be pressure cooked just enough as you will need another hour of cooking the meat with the gravy so that the masala blends well with the meat.  We used full lamb shanks but meat with bones can be used, preferably from the leg. Bone marrow gives it that additional kick and makes it a superbly flavoursome gelatinous gravy.

You can use a ready-made/ packaged Nihari masala from the store, which actually makes sense due to the no. of ingredients involved or use the recipe as given below.

For the Nihari masala – Grind the below spices to a fine powder

2 Bay leaves

1 ½ tbsp Fennel seeds

¼ Nutmeg

1 blade of Mace

10 to 12 Black peppercorn

6 to 8 Green cardamom

5 to 6 Cloves

1 ½ tsp Cumin seeds

2 sticks Cinnamon sticks

1 Black cardamom

1 Star anise

7 to 8 Kashmirir red chilies

1 tbsp Roasted chana dal

½ tbsp Poppy seeds

Other Ingredients

1 kg Mutton with bones / Lamb Shanks

6 to 8 tbs Oil / ghee may be substituted

4 medium sized onions – finely chopped

3 tbsp ginger/ garlic paste

1 tbsp red chilli powder

Water as required

Salt as per taste

2 tbs Wheat flour mixed with little water to thicken the gravy

1 tbsp Lemon juice

METHOD

Pressure cook the mutton with enough water and salt (a few full spices can be added for flavour) till the meat gets soft enough and tender. Separate the stock and keep aside.

In another vessel heat the oil and add the onions till nicely brown, add the ginger paste along with the chilli powder and ground Nihari masala. Fry well. Add the mutton stock with some water and let it simmer on slow fire for an hour. Check the taste once done and add salt if required.

Make a mixture of wheat flour with some water and add this to the gravy. Stir well to avoid lumps from forming. Add lemon juice and simmer on slow fire till the gravy is thick and the fat floats on the top.

Garnish with ginger, coriander leaves and green chillies.

Serve hot with your favourite naan or roti. We also had it with rice and it was awesome

Spinach Dill & Potatoes Vegetable

2 bunches of Spinach (pick, clean, wash & drain)


1 small bunch dill chopped finely (optional)


8-10 baby potatoes with skin washed & pat dry


2 big tomatoes chopped finely
2 big onions chopped finely
3 green chillies chopped
1 tbsp ginger finely chopped
2 tbsp garlic finely chopped


1/2 tsp turmeric
1/4 tsp red chilly powder
Salt to taste
4-5 tbsp Oil

In a heavy bottom pot heat oil.

Add ginger, garlic & chilly fry till golden brown.

Add onions and fry till it turns light brown.

Add tomatoes fry till all the water is evaporated and oil separates. Keep stirring to avoid burning or stick to the bottom.

Add turmeric, chilly powder.


Add potatoes, spinach & dill.

Add 1/4 tsp salt. Mix well.



Cover the pot with a lid and leave it on slow flame for 20 minutes till the potatoes are cooked and the water is completely evaporated. Check the salt if you need more add as per taste.

Serve it with chappatis, dal & rice.

Stuffed Baby Aubergines (Bharwan Masala Baingan)

250 gms Baby Aubergines


1 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp tumeric powdeer
1/4 tsp red chilli powder
1/4 tsp chaat masala
1 tsp sugar
2 tbsp oil
1/4 tsp salt

Mix together all the dry spices, salt & sugar.



Make cross slits half way on the sides.

Stuff the slits with the spice mixture.



Heat the oil in a non stick pan. Add the stuffed aubergines.



Cover and cook on very low heat for 15 minutes, stirring every 5 minutes.

Enjoy with rotis

Safed Murg Korma (Agra Speciality)

A rich, aromatic korma which is basically a blend of Moghlai & Nawabi cuisine. Originally this dish is made only with Almonds but I tried making this with cashew & almonds. If you wish make it only with almonds.

Ingredients :

1 kg chicken breast(cut into big pcs)
1 1/2 tsp lightly roasted sesame seeds
150 gms yoghurt (hung and drained for 1 hour)
2 tbsp ghee or butter
50 gms cashew nuts
50 gms blanched almonds
1 bay leaf
4 green cardamoms
350 gms onion chopped finely
3 green chillies chopped
2 tsp chopped garlic
2 tsp chopped ginger
1 whole green chilly
1/2 tsp nutmeg powder
1/2 tsp mace powder
1 clove
salt to taste

Heat the ghee/butter in a deep cooking pot keeping 1 tbsp ghee/butter aside.

Reduce the flame to medium heat. Add the almonds, cashews and bay leaf fry for 4-5 minutes.

Add onions and let it fry for another 7-8 minutes.

Add the chopped green chillies, green cardamom & sesame seeds. Add 200 ml of water and cook for another 10 minutes on slow flame.



Cool the mixture & now puree it in a blender to a smooth paste.



Add the reserved ghee/butter in a deep pan. Heat the ghee, now add garlic, ginger, whole green chilly & clove.

Addd the chicken pieces. The chicken will leave its juices. Cook till all water evaporates. Now add the whisked hung curds. mix it well. Don't worry if the yoghurt will curdle.

Now add the ground spice mixture with the nutmeg & mace powder. Add salt to taste. Stir well and add 300 ml of hot water. Mix, cover and leave it on slow flame for 10 minutes untill the chicken is tender.

Serve it with butter naan or plain pulao or boiled rice.

Super Quick Oats Idly

A very nutritious Breakfast for those kids who don't like porridge. I bet, your kids will not be able to spot the Yeeks ingredient in here. They are soft and delicious. A new addition to your breakfast list.

I was waiting to see Sabu's (my daughter) reaction. She can very well identify the Ingredients but this time no way. She kept asking me what is this made of. Finally after she finished her breakfast I told her the secret ingredient and she was like really. It was nice, Okay okay. Thank god she said it was okay. That's like a YES for my new addition to the breakfast list.

2 1/2 Cups Oats
1/2 Cup Semolina
1 Cup Yoghurt
1/2 tsp Salt
1 tsp Eno
2 cups of water


Whisk all the above ingredients to make a smooth batter.

Grease the small idly steel bowls, pour batter.

Steam it in a Idly steamer for 10 Minutes.


Serve with Onion Tomato Chutney. I could just eat it plain.

Onion Tomato Chutney

1/2 onion
1 red dry chilly
3 big tomatoes
2 cloves garlic
salt to taste

Grind the above to a smooth paste.

Take a pan, heat 1 tbsp oil, add 1/2 tsp mustard seeds let it splutter. Add 3-4 curry leaves.


Add the ground puree. Cook on slow flame for 5 minutes.

Chutney is ready to be served.

Masala Dry Bombill Chilly Fry

11/2 doz. of dry masala bombay duck (bombill) (cut it into 3 pcs)
3 big onions (chopped )
3 big tomatoes (chopped)
1 green chilly
6 cloves garlic chopped
2" pc of ginger chopped
1/4 bunch of Coriander
1/4 tsp turmeric powder
1/4 tsp salt
2 tbsp tomato paste
3 tbsp oil
1/2 cup water


















Heat oil in a pan add garlic, ginger, chilly & onions brown it.

Add tomatoes & tomato paste fry well till all the water evaporates & it leaves oil.

Add turmeric powder stir and fry for another minute.

Add the bombill, salt to taste and water.

Leave it on slow flame for 15 minutes. Put off the flame add the chopped coriander leaves & mix well.


















Enjoy the Chilly fry with Rice Bhakri (chappati)absolutely divine. Or you could eat with any bread of your choice. I relished it with Khabous.

Bottlegourd (dudhi/lauki) Kofta in thick curry sauce

Ingredients for the Koftas

500 gms bottle gourd (dudhi/lauki)(peeled & grated)
1/2 cup chickpea flour (Besan) add more if the batter is thin. (add spoon by spoon)
1/4 tsp cumin powder
1/4 tsp black pepper powder
1/2 tsp amchur powder (optional)
1 tsp salt
4 cloves garlic minced
1 small onion minced
2 green chillies minced
1 " ginger minced
2 tsp dry pomegranate seeds
4 tsp crushed peanuts (optional)

In a bowl add the above and mix to make a nice thick mixture.



Take a deep pan and heat oil in it. Once oil is medium hot add 1 tbsp full of the mixture and deep fry the koftas to light brown colour on slow flame. Keep the koftas aside.



For the thick curry sauce

1 big onion chopped finely
3 medium tomatoes chopped finely
2 green chillies finely chopped
1 tsp chopped ginger
1 tsp chopped garlic
1/4 bunch of chopped coriander
1/4 tsp red chilly powder
1/2 tsp turmeric powder
3/4 tsp cumin powder
2 tsp coriander powder
1/2 tsp salt (add salt as per taste)
5 tbsp Oil
2 1/2 cups of water

In a pan heat oil, add the chopped ginger , garlic & chillies, fry till it is lightly browned then add the onion and brown it well.

Add the chopped tomatoes and fry till it browns and oil starts separating.

Add the dry spices and fry for another minute. Add salt.

Add water and let the sauce boil. Let the sauce simmer for another 2 minutes on slow flame.

Add the coriander leaves, put off the flame.

Add the koftas in the thick curry sauce till it is well coated.

Enjoy it with Chappati , Paratha or any bread that you like.

Kualo (Kuvalo) Bafat (Ashgourd Curry) - Manglorean Special

1 Kg Ashgourd (Kualo) skin peeled & cut into thin long strips

Ingredients for grinding
2 tbsp coriander seeds
1 tsp mustard seeds
3/4 tsp cumin seeds
4-5 black pepper
2 cloves garlic
3 cloves
1 inch cinnamon stick
4 dry red chilies
½ onion sliced
5 tbsp fresh or desiccated coconut
Small ball of tamarind

Grind all the above in a grinder to a thin paste with little water. Keep the ground masala aside. Also wash the grinder and keep the masala water aside.
In a pot take the thinly sliced ash gourd, add ½ tsp salt, 4 bay leaves and little water. Boil the ash gourd till it is little translucent. Throw the water and keep it aside.

Take the ground masala water in a pot. To this add 3 green chillies slit, 2 thinly sliced onions, 1 inch ginger finely chopped, 8 flakes of garlic thinly sliced. Add ¼ tsp salt. Boil till the onions are translucent (takes about 5 minutes). To this now add the ground masala. Add the boiled ashourd and leave it to simmer for 5 minutes. Add 2 tsp vinegar, ½ tsp sugar and salt to adjust. Let the curry boil. Put off the flame. Take ½ cup of water, boil. To the boiling water add 7 tbsp coconut milk powder and stir it well to a smooth paste. Add this coconut milk to the curry and mix well.
Now temper the curry with 1 thinly sliced onion browned well in 3 tbsp oil.

Enjoy the curry with Pan Poley (Lacey Rice Pancakes) or steamed rice.


Variation : you can substitute ashgourd with lady fingers. Yummy..

Lacey Rice Pancakes recipe can be viewed here : http://gluttonyandgourmet.blogspot.com/2006/11/pan-poley-neer-dosa-rice-pancakes.html