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
• 1 tsp. salt or 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. 

         

Green Soya Keema

 

            Soya in any form is always a healthy option and is a great substitute to any non-vegetarian dish. Full of protein, you will be surprised to know that it tastes just like mutton / chicken mince. So let me share a yummy recipe of soya keema matar with a twist. The gravy is a green based with some coriander-mint-dill leaves, along with other basic ingredients as the base of the gravy. So check out the step by step pictorial recipe to prepare this amazing veggie dish.

 

         This dish is a vegetarian version of the classic Mumbai style Green Mutton Keema. The original recipe, bought to India by the Persians, is typically served for breakfast with buttered pav in all Irani restaurants across the city. 

         The dill leaves along with coriander and mint leaves imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with buttered pav, steamed rice, jeera rice or any variety of Indian bread. 

• 1 cup soya granules
• 1 cup coriander leaves
• 1/4 cup mint leaves
• 2 green chilies
• 2-3 tbsp. oil
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/4 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/3 cup yoghurt, whisked
• 1 tsp. salt or to taste
• 1/2 cup green peas (I used frozen peas)
• 1/4 cup dill leaves, chopped
• 1/2 tsp. garam masala powder
• 2 green chilies, slit

          Boil sufficient water in a pan and add the soya granules. Cover and keep aside for 10 minutes. Drain and keep aside. 

         Blend together 2 green chilies, coriander leaves and mint leaves along with some water into a smooth paste. Keep aside. 

         Heat oil in a pan and sauté the onion till light brown. 

         Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder mixed with 2-3 tbsp. water. Mix well and sauté till the oil separates.

         Add the whisked yoghurt and keep stirring continuously for 2 minutes.

          Add the drained soya granules, salt, the green paste and green peas. Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

          Now add the chopped dill leaves, garam masala powder and 2 slit green chilies. Mix well and serve with any form of Indian bread, steamed rice or jeera rice.

              Heat oil in a pan & sauté the onion till light brown. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder mixed with 2-3 tbsp. water. Mix well & sauté till the oil separates.

      Add the whisked yoghurt & keep stirring continuously for 2 minutes.

                 Add the drained soya granules, salt, 

                  the green paste and green peas. 

Give it a nice mix and add 1/2 cup water. Simmer on a medium flame till the gravy comes to a desired consistency.

Now add the chopped dill leaves, garam masala powder & 2 slit green chilies. 

Mix well & serve with any form of Indian bread, steamed rice or jeera rice.

Green Mutton Keema (Hara Masala Mutton Keema)

 

                    Turn your usual Mutton Keema curry into an amazing dish by adding a paste of coriander-mint leaves. It will immediately take the dish into a next level with a green tinge. It turns out real yummy, with full of flavors and a blend of various spices. I also added some green peas. You may skip if you want.

                 In this recipe, I have used mutton keema. However, you can also go in for chicken keema as per your preference. This is a great party recipe and just perfect for a weekend lunch menu. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food. 

          This recipe is almost similar to the very popular Mumbai style Irani Keema Curry minus the dill leaves, which is mandatory in this dish. The original recipe, bought to India by the Persians, is served for breakfast with buttered pav in all Irani restaurants across the city. 

          The dill leaves along with coriander and mint imparts a distinct flavor to the dish. Moreover, the vibrant green color makes it further more appetizing. You can drizzle some lime juice over the end product and serve along with steamed rice, jeera rice, tandoori roti, naan, chapatti or any variety of Indian bread. 

• 150-200 gms. mutton keema / mince, washed well and drained
• 1/3 cup frozen green peas
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• pinch of turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• salt to taste
• 1 cup coriander leaves, roughly chopped
• 1/4 cup mint leaves
• 1 tbsp. chopped coriander leaves to garnish

          Make a paste of the coriander leaves and mint leaves along with 1/4 cup water. Keep aside. 

          Heat oil in a pan and sauté the onion till they turn translucent. 

          Now add the ginger-garlic paste, turmeric powder, coriander powder and cumin powder. Mix well and sauté for 2 minutes. 

          Then add the mutton keema and salt to taste. Cook on a low flame till the moisture has almost been absorbed.

          Add the peas and 1/2 cup water. Cover and simmer till the gravy turns thick. 

          Now time to add the coriander-mint paste. Mix well and continue to sauté on a medium to high flame till the oil separates.

          Garnish with chopped coriander leaves and enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

                Heat oil in a pan & sauté the onion till they turn translucent. 

Now add the ginger-garlic paste, turmeric powder, coriander powder & cumin powder. Mix well & sauté for 2 minutes. 

Then add the mutton keema & salt to taste. Cook on a low flame till all the moisture has almost been absorbed.

                     Add the peas 

                 and 1/2 cup water. Cover & simmer till the gravy turns thick. 

                 Now time to add the coriander-mint paste. 

Mix well & continue to sauté on a medium to high flame till the oil separates.

                   Garnish with chopped coriander leaves.

             Enjoy with rice, pav, poori, naan, paratha or any Indian bread. 

Falafel Kadhi (Falafel in Yoghurt Gravy - Fusion Style)

 

           Falafels are popular Middle Eastern Snacks which can be had either as an appetizer with hummus or as a main course with pita bread, salads and a drizzle of tahini. The main ingredient is Kabuli Chana (white chick peas). They can also be had with some green chutney in an Indian style. 

          Today I prepared a delicious Kadhi dish (yoghurt sauce) with the leftover falafels. Here fried pakoras (fritters) are served, dipped in a yoghurt based gravy. The end result was a creamy smooth texture which can be relished with either any rice preparation or any Indian bread. So check out the step by step pictorial recipe to prepare this amazing fusion dish. 

• 7-8 leftover Falafels
• 1/2 cup yoghurt
• 3 tbsp. gram flour / besan
• 3 cups water 
• salt to taste
• 2 tbsp. oil
• 1 tsp. cumin seeds
• 1/2 tsp. asafoetida
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• 1 tsp. coriander-cumin powder, dry roasted
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fried onions to garnish

          Whisk together the yoghurt, water, gram flour and salt to taste. Keep aside.

          Make a paste of ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder with 1/4 cup water. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Sauté for a few seconds.

          Add the spice paste and sauté till the oil separates.

          Now add the yoghurt mix and bring it to a boil. Simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

          Drop in the leftover falafels and simmer for 2-3 minutes.

          When done, add the coriander leaves and serve, garnished with fried onions.

 Whisk together the yoghurt, water, gram flour & salt to taste. Keep aside.

Make a paste of ginger-garlic paste, turmeric powder, red chili powder & coriander-cumin powder with 1/4 cup water. Keep aside. 

Heat oil in a pan & temper with cumin seeds & asafoetida. Sauté for a few seconds.

                  Add the spice paste & sauté till the oil separates.

Now add the yoghurt mix & simmer on a low flame by stirring at intervals for 10-12 minutes or till the gravy turns slightly thick to the desired consistency. 

            Drop in the leftover falafels and simmer for 2-3 minutes.

                  When done, add the coriander leaves.

                  Serve, garnished with fried onions.