KULFA: The Cheat’s Version

This past week has been all about surviving the heat of summer.

Despite the short outbursts of rain here and there, it’s been SO hot.

The kind of hot where all you feel like doing is blasting on the air conditioner, putting Netflix on, and devouring mint chocolate chip ice cream (recipe coming soon!).

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

It was on one particularly hot day that I was craving something cold, something creamy when I decided to hunt down a recipe that didn’t require much of my energy or time. Going through my huge recipe stash, I found this magical recipe. A Shireen Anwer classic I remember jotting down in my journal years ago.

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

 

Kulfa or kulfi is a popular street food here in Pakistan. Its a frozen milk based dessert, perfect for a hot summer day. The authentic recipe calls for cooking down milk and sugar for hours and hours till its reduced to half. It’s a slow and tiresome process. The cheat version, however, is so much quicker and so much better!

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

It’s rich, creamy, and sweet…not to mention delicious. And it is SOOO Easy to make. Chuck-everything-into-the-blender easy!

Try this cheats version, you won’t be disappointed.

Kulfa

Ingredients:
2 slices of white bread, soaked in some milk
1 teaspoon cardamom powder1, leveled
2 Tablespoon almonds, roughly chopped
2 Tablespoon pistachios, roughly chopped
1 pack (200 ml) heavy cream, chilled
½ a tin (200 g) of condensed milk, chilled
1 small tin (210 g) evaporated milk, chilled
Directions:
Blend all the ingredients in a blender till well combined. Pour the contents into an airtight container.2 Seal the top and place in the freezer overnight.
When ready to serve, wrap a warm kitchen towel around the container for a few seconds. Run a knife around the sides. Overturn the container onto your serving platter. Cut into slices. Sprinkle some chopped pistachios and almonds on top and enjoy.
Notes
1.       I made my own cardamom powder by grinding just the seeds of some cardamom pods. Wasn’t very fine, but I liked that it was a bit coarse.
2.      You can use ice cream or ‘kulfi’ molds.
Recipe source: Shireen Anwer

Kulfa: rich and creamy. Chuck-everything-into-the-blender easy!

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Kebab Masala with Homemade Puri

I’ve been meaning to make kebab masala for so long. I’d always liked the sound of it…soft, succulent kebabs smothered in a rich spicy tomato gravy.

Easy, comforting, and packed with flavor!

Made using fresh herbs, garam masala, fenugreek leaves; this is a true South Eastern feast. And what’s better than to enjoy it with some good ole puris.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

What I love most about this kebab masala is how quick it is to put together.

It has two steps to it;

  1. The kebabs

  2. The masala

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

You start off by making the kebab mix, shaping it, and then shallow frying till golden brown. Set aside.

Next you make the masala; everything cooked together till onions and tomatoes mush up. I did end up grinding the whole mixture just because I don’t like bits of onion in my gravy. It’s up to you though. You can leave it as it is or grind it till smooth like I did.

Lastly, add the fried kebabs to the masala and let it simmer on low heat till kebabs are cooked all the way through. Garnish with fresh coriander and serve with puris, and voila, you’ve got a sumptuous dinner ready in no time!

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

And now the Puris.

.

.

Would you believe me if I told you that these puris too take NO time at all to make and devour?

I got the idea of making them halfway through while I was frying the kebabs. I just mixed together all the dough ingredients, kneaded it for a few minutes and let the dough rest for round 20 minutes. Then made balls and rolled them till very thin, fried in very very hot oil.

A few tips to keep in mind while making puris:

  • The dough must be kneaded to a hard consistency. Don’t be tempted to add in more water

  • Yogurt helps in making soft puris, so don’t skip it

  • Oil for frying must be Hot. Very very hot

And that’s it! Soft, flaky homemade puris ready in no time at all.

Soft, succulent kebabs smothered in a rich spicy tomato gravy.

This will make for a perfect Sunday brunch meal. Make this for your family tomorrow and remember me in your prayers. 🙂

Gola Kebab Masala with Homemade Puri

Serves: 6-8
Ingredients:
For Kebabs:
  • 500g lean beef mince
  • 1 small onion, chopped
  • 1 small bunch coriander leaves, chopped
  • 3 green chillies, chopped
  • 1 slice white bread soaked in milk
  • 1 beaten egg
  • 2 Tbsp. gram flour/ chickpea flour, roasted lightly
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1/2 tsp. black pepper powder
  • 1/2 tsp. cumin powder
  • ½ tsp. Shan Karhai Masala, optional
  • ½ tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1 tsp. salt
For Masala/Gravy:

 

  • 3 medium onions, chopped finely
  • 1/4 cup oil
  • 5 small fresh tomatoes, sliced
  • 1/4 cup yoghurt
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1 Tbsp. tomato paste
  • 1 tsp. red chilli powder
  • 1 green chilli
  • 1/2 tsp. cumin seeds
  • 1 cinnamon stick
  • 1 cardamom pod
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. sugar
  • 1 tsp. garam masala
  • 1 tsp. dried fenugreek leaves
  • 1 tsp. salt, or to taste
  • Fresh coriander for garnishing
For Puris:
  • 2 cup all-purpose flour
  • 3 Tbsp. yoghurt
  • 3 Tbsp. oil
  • 1 tsp. salt
  • pinch of baking powder
  • a little bit of warm milk and water for kneading
  • oil for deep frying
Directions:
For the Kebabs
Place the onion, coriander, ginger, garlic and chillies in a grinder and grind until smooth.  Add this to the minced meat in a large bowl along with all the rest of the ingredients.
Mix well with your hands for about 3-5 minutes until everything is very well combined. Cover the bowl with cling film and refrigerate for about 30 minutes.
Shape the kebabs like small balls, make sure they are very smooth, and then lightly shallow fry, just for a couple of minutes on each side till golden brown. Drain and set aside.
For the Masala/Gravy
Heat oil in a pan. Fry the onions till golden brown, then add the cumin seeds, cinnamon and cardamom. Fry. Then add the tomatoes and the ginger garlic paste. Mix well. Add in the tomato paste, a little bit of water, and the sugar, salt, cumin, chilli, turmeric and coriander powders Cook together until the oil is released from the sides. Then add the yogurt and the green chilli. Mix and let it cook on low heat until the gravy is thick.
Next, add ½ cup water and allow to simmer. Gently add in the kebabs and cook on low heat for 10 minutes. Every once in a while, open the lid and gently swirl everything together so that the gravy coats the kebabs and they get turned over so that they may cook evenly on all sides.
Once the kebabs are fully cooked, add the garam masala and the dried fenugreek, garnish with coriander and serve hot puris!
For the puris
In a large bowl, mix together the flour, baking powder, salt, yogurt and oil. Gradually add in the warm water/milk mix and knead till a hard ball comes to form. Let it sit, covered with a kitchen towel, for about 20 minutes, and then divide the dough into 10-12 pieces. Roll each one out till thin.
Heat your oil, make sure it’s quite hot. Put in a puri in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the puri with the back of a wooden spoon or spatula, and you will see it start to puff up. Flip the puri over and cook the other side until golden brown.

 

Notes:
For a smoother gravy, blend it before adding the water and kebabs. Make sure the masala is cool before you blend it.

 

Soft, succulent kebabs smothered in a rich spicy tomato gravy.