Camel Pepper Fry

 

            Camel Pepper Fry is a flavorful and spicy meat preparation that is worth trying if you enjoy exploring different kinds of meat and regional flavors. This recipe is a South Indian-inspired fusion preparation, combining camel meat with aromatic spices, curry leaves, and a generous dose of black pepper. Camel meat is readily available in supermarkets across the UAE, making it easy to experiment with this distinctive local ingredient.

            

            For an authentic South Indian touch, I have used coconut oil. You may also use sesame oil or groundnut oil, depending on your preference. Black pepper is the star ingredient, giving the preparation its characteristic warmth and bold aroma, while the curry leaves and garlic add depth and fragrance. A final garnish of fresh coriander leaves and a squeeze of lime juice brings everything together with a refreshing hint of tanginess.

            Camel meat has a long culinary history in the Arabian Peninsula, where camels have traditionally been valued as a source of food as well as for transport. It continues to be enjoyed in the UAE in both traditional and contemporary preparations. This Camel Pepper Fry brings together the culinary heritage of the Arabian region and the bold, aromatic flavors of South Indian cooking to create a unique fusion dish.

            This spicy and flavorful preparation can be served as a starter, a side dish, or alongside steamed rice, chapati, parotta, or any variety of Indian / Afghani breads. So, do check out my step-by-step pictorial recipe to prepare this delicious Camel Pepper Fry at home.

 

Marination - 

• 300 gms. camel meat, curry cut
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. coconut oil

To dry roast  grind - 

• 1 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. whole pepper corns
• 1 sprig curry leaves

Other Ingredients - 

• 1 tbsp. coconut oil
• 2-3 green cardamoms
• 1" cinnamon stick
• 4-5 cloves
• 1 onion, sliced
• 1 sprig curry leaves
• 3-4 garlic cloves, chopped
• 1 tsp. coriander leaves, chopped
• 1 tsp. lime juice

            Marinate the camel meat overnight with all the mentioned ingredients.

            Dry roast all the spices and curry leaves for a minute. Set aside to cool down. Then grind into a powder and keep aside. 

            Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker and 2-3 cups water. Place the vessel containing the marinated mutton in it and pressure cook for almost an hour on a very low flame after one whistle.

            Then transfer the pressure cooked mutton back into the pan and simmer on a high flame till almost dry. Set aside.

            Heat the oil in a pan and temper with cardamoms, cinnamon and cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic and curry leaves. Sauté till light brown. 

            Add the cooked mutton, the ground spices and 1/4 cup water. Stir fry for 1-2 minutes.

            When done, switch off the flame and add the coriander leaves and lime juice. 

            Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads. 

         

  Marinate the camel meat overnight with all the mentioned ingredients.

                   Dry roast all the spices and curry leaves for a minute. 

              Set aside to cool down. Then grind into a powder & keep aside. 

Transfer the marinated mutton in a steel vessel along with 1 cup water. Now take a pressure cooker & add 2-3 cups water at the bottom. Place the vessel containing the marinated mutton in it & pressure cook for almost an hour on a very low flame after one whistle. Then transfer the cooked mutton back into the pan & simmer on a high flame till almost dry. 

Heat the oil in a pan  temper with cardamoms, cinnamon & cloves. Sauté for a few seconds. 

            Add the sliced onion, garlic curry leaves. Sauté till light brown. 

                    Add the cooked mutton, 

                     the ground spices 

                     and 1/4 cup water. Stir fry for 1-2 minutes.

When done, switch off the flame and add the coriander leaves and lime juice. 

Enjoy it as an appetizer, as a side dish or alongside steamed rice, chapatti, parotta or any variety of Indian / Afghani breads. 

         

Beetroot Curd Rice

 

            There is nothing like having a bowl of this humble Beetroot curd rice for a simple lunch when time is a constraint. It is not only wholesome, colorful and soothing to your tummy, but it also tastes yummy with any pickle of your choice, papad or chips. A little bit of curry leaves podi or any gun powder sprinkled over it does wonders to this lovely dish. It is simply divine. In fact I can have it everyday and this happens to be one of my comfort food and it tops the list. So check out the step by step pictorial recipe to prepare this amazing one-pot meal.

• 1 cup cooked rice, mashed
• 3 tbsp. yoghurt
• 1/2 tsp. salt or to taste
• 1/4 cup water
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 whole dry red chilies
• 2 green chilies, slit
• 1 sprig curry leaves
• 1 tsp. urad dal 
• 1 tbsp. tuvar dal / chana dal
• 1/2 tsp. whole peppercorns
• pinch of asafoetida
• 2 tbsp. beetroot, grated
• 1 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Mix the rice with the yoghurt, salt and water. Set aside.

          Heat oil in a tadka pan and temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida and peppercorns. Sauté till the mustard seeds stops crackling.

          Then add the ginger and beetroot. Sauté for a few more seconds.  

          Pour this tempering over the beetroot curd rice. Mix well.

          Add the roasted peanuts and chopped coriander leaves. Give it a stir. 

          Serve as it is or with papad, chips or pickle for a wholesome and a heathy one-pot meal / breakfast. 

                  Mix the rice with the yoghurt, salt

                 and water. Set aside.

Heat oil in a tadka pan & temper with whole dry red chilies, mustard seeds, urad dal, tuvar dal, green chilies, curry leaves, asafoertida & peppercorns. Sauté till the mustard seeds stops crackling.

                   Then add the ginger 

                 and beetroot. Sauté for a few more seconds.  

                   Pour this tempering over the beetroot curd rice. 

                         Mix well.

 Add the roasted peanuts & chopped coriander leaves. Give it a stir. 

Serve as it is or with papad, chips or pickles for a wholesome & a heathy one-pot meal / breakfast. 

Kuttu Atta Modak (Buckwheat Flour Modak)

 

          Modak is a sweet dumpling that is offered to Lord Ganesha. Without it, celebrating Ganesh Chaturthi is incomplete. There are many types of modak available in the market. They are traditionally prepared with rice flour and with a coconut-jaggery stuffing. 

            However, let me share a healthy modak recipe made of Buckwheat flour and jaggery. I flavored it with cardamom powder and saffron. Very easy to prepare, they can be made in a very short time. The end result are these yummy and healthy Modak that can be offered to Lord Ganesha on this festive occasion. So check out the step by step pictorial recipe to prepare this divine festive treat.

• 1 tsp. ghee
• 1 cup kuttu Atta
• 1/2 cup jaggery powder
• 1/4 tsp. cardamom powder
• a pinch of saffron
• 2-3 tbsp. water / milk or as required
• few chopped pistachios

          Heat ghee in a pan and add the kuttu atta. Roast on a low flame for 2-3 minutes or till light golden in color. 

          Switch off the flame and add the cardamom powder, pinch of saffron and jaggery powder. 

          Transfer the mix to a bowl and mix everything well.

          Add water, little at a time, to make it moist. It should come together when you hold it in a fist. 

          Grease a modak mold with some ghee and add few chopped pistachios. Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

          Now gently demold and arrange it on a serving plate. Make similar modak with the remaining mix. 

          Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

                       Heat ghee in a pan.

Add the kuttu atta & roast on a low flame for 2-3 minutes or till light golden in color. 

   Switch off the flame & add the cardamom powder, pinch of saffron 

                     and jaggery. 

                  Transfer the mix to a bowl & mix everything well.

Add water, little at a time, to make it moist. It should come together when you hold it in a fist. 

Grease a modak mold with some ghee & add few chopped pistachios. 

Then fill it with a small portion of the prepared dough. Press it with your fingers to make the modak. 

Now gently demold & arrange it on a serving plate. Make similar modaks with the remaining mix. 

Wow!!! tasty and healthy modak is ready to be offered to Lord Ganesha. 

White Peas Sundal

 

            This White Peas Sundal is a take on the classic Chickpeas Sundal, found in South India, especially Tamil Nadu. I was introduced to this simple and easy snack during my stay in Chennai. They are usually served in temples and also can be found being sold in beaches and parks. 

          As these peas contain high protein, they can be relished anytime of the day. But it is best enjoyed as an evening snack along with a cup of hot tea or coffee. So check out the step by step pictorial recipe to prepare this popular and a healthy snack. 

• 1/2 cup white peas, soaked overnight
• 1 tbsp. oil
• 1 sprig curry leaves
• 1 whole red chili, broken
• 1-2 green chilies, chopped
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1 tbsp. chana dal (Bengal gram lentil)
• 2 tbsp. fresh coconut, grated
• 1/2 tsp. salt or to taste
• 1-2 tbsp. coriander leaves, chopped

         

          Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

         Heat oil in a pan and temper with red chili, mustard seeds, green chilies, urad dal, chana dal and curry leaves. Sauté for 1-2 minutes.

          Add the boiled white peas and salt. Stir fry for a minute or two. 

         Then add the grated coconut and coriander leaves. Give it a toss and switch off the flame. Serve and enjoy as a snack.

Pressure cook the soaked white peas in required quantity of water for 1-2 whistles. Drain and keep aside. 

Heat oil in a pan & temper with red chili, mustard seeds, green chilies, urad dal, chana dal & curry leaves. Sauté for 1-2 minutes.

       Add the boiled white peas & salt. Stir fry for a minute or two. 

Then add the grated coconut & coriander leaves. Give it a toss & switch off the flame.

                    Serve and enjoy as a snack.