Chicken Corn Soup

It's a cold, drizzly winter day in Pakistan. Lining the streets are vendors selling Chicken Corn Soup. These vendors can be seen stirring giant steel pots with large ladles. Surrounding the pot are stacks of clean soup bowls, like the ones you get at your favorite Chinese restaurant, and stainless steel spoons. As my fiance tells it, twenty years ago, you could get a steaming bowl of Chicken Corn Soup for 1 rupee (about 30 U.S. cents). You will see groups of people standing around these stands, chatting, and eating their soup. After you have licked your bowl clean, you can return the bowl and spoon to the vendor to be washed and reused. Who wouldn't enjoy a bowl of peppery chicken soup to warm your heart and soul?

In the summer, when fresh corn is plentiful, I roast and freeze it to use in this wintertime soup. I also usually double this recipe because it makes only about 16-20 ounces of soup and that is just not enough!

Chicken Corn Soup

t = teaspoons; T = Tablespoons

1 chicken breast or 3 chicken tenders

2 cups water

½ t black pepper

¼ cup corn (frozen or fresh off the cob)

1 t Shan vegetable curry

1 cube chicken stock (Maggi brand)

3 T corn starch, 2 cups water

2 T vinegar

Chopped green onion and/or crispy fried onion pieces for garnish

Boil chicken in water (takes about 15 mins). Save water. Shred chicken. To water, add pepper and vegetable curry. Add chicken and corn, cook on low about 5-7 mins. Mix corn starch and water. Pour corn starch mixture into pot, bring to a boil, stirring constantly. Cook 5-7 mins. Add chicken stock and vinegar. Turn off heat, cover for 4-5 minutes. Serves 2.

I like to top it with chopped green onion for a little color and another layer of flavor. Faisal likes those crispy fried onion pieces - like Americans put on their green bean casseroles at holiday time.

Indo-Chinese Noodles with Shrimp

Seeing this meal ready on the stove for the first time gave me a chuckle. Amina vehemently professes her distaste for Chinese food, yet produces what is very obviously a Chinese dish. Just last week, she even made chicken fried rice. I just rolled my eyes as I served myself a bowl of that deliciousness!

A dish such as Indo-Chinese Noodles with Shrimp, coming from a Fare East home cook is not really bizarre though, as the region is a major melting pot. Just like North America, many different ethnic groups settled in the region. With them, they brought their culture, religion, and their food, but sometimes they left their language behind. You'll encounter many Chinese individuals that do not speak a word of Chinese, but are happy to carry on a conversation with you in Hindu. The Far East is an interesting place to be!

Feel free to sub the protein for any other that you enjoy more (chicken, pork, or beef). Vegetarian is good too! You can also use whatever type of noodles you prefer. I love rice noodles, so that is what I make it with. Amina's original recipe calls for thin spaghetti. I hope you enjoy this recipe as much as I do! 

Indo-Chinese Noodles with Shrimp
t = teaspoons; T = Tablespoons

1 T vegetable oil

1 bunch green onions, chopped

2” fresh ginger, chopped

6 cloves garlic, chopped

½ bell pepper, chopped

¼ t black pepper

¼ t turmeric

1 t vegetable curry

1 chicken stock cube

1# shrimp, peeled & deveined, tails off, cut in half

½ white cabbage

4 T shredded carrot

16 oz thin spaghetti or rice noodles, cooked to package directions

Boil noodles per package directions. Heat oil. Add green onion. Sauté for a few mins. Add garlic, ginger, bell pepper, all spices, chicken stock, and shrimp. Stir. Cook on high for a 5-7 minutes or until shrimp is cooked. Add cabbage and carrot and cook for 3-4 minutes. Stir, add cooked noodles and stir to combine. Cover. Remove from heat and let stand for 4-5 mins. Stir and serve.

Bhartaa (Roasted Eggplant)

Baingan bhartaa (roasted eggplant) is a great vegetarian dish. It's simple to make and is on the milder side, if you're someone that likes it spicy, but not too spicy. Eggplants were sold per item instead of by the pound at the store, so I bought the biggest one they had. Because of that, cooking times may vary, but I roasted this gigantic eggplant in about an hour and it yielded 4 cups of bhartaa. Also note that bigger eggplants can be sweeter than smaller ones. 

Take note of the Ninja food processor in the picture below. This is a must-have in Indian cooking, since many ingredients are usually blended together before being added to the pot. The Ninja works pretty well, but any food processor would do the job. 

Scoop up your finished bhartaa with some warm garlic naan, or spread it on some toasted slices of french bread. It makes a great main dish or an appetizer. You won't be disappointed!

Bhartaa (Eggplant)
t = teaspoons; T = Tablespoons

1 large eggplant

2 T oil

1 small red onion, sliced

4 cloves garlic

2 tomatoes

½ t cumin seeds

2 green Indian peppers

1 t Bharta Masala

1 t kashmiri chili powder

¼ t turmeric

1 t ground coriander

¼ t garam masala

2 T water

Salt and pepper to taste

Toasted crostini or warm naan to serve

Preheat oven to 350 degrees. Prick eggplant with a fork and cover with 1T vegetable oil. Roast in oven for 45 mins. Peel off skin and cut off top. Slice eggplant. Blend together garlic, tomatoes, cumin seeds, and peppers. Heat 1T oil, lower to low heat, sauté onion. Add eggplant and mash as you cook, add blended ingredients, add spices, rinse blender with 2 T water and add to pot. Cook on medium for 5-7 mins, stirring occasionally. Add salt and pepper to taste. Turn off burner, cover, let stand 8 mins. Serve on toasted crostini or with warm naan.

Ramadan 2016

Rather than post a recipe this week, I'm going to write about Ramadan, since it is coming up shortly, and Amina practices it. This year, Ramadan will be from Friday, May 26 through Sunday, June 25. Ramadan is the 9th month of the Islamic calendar and lasts 29-30 days, depending on the visual sightings of the crescent moon. Ramadan is observed by Muslims around the world by fasting to commemorate the first revelation of the Quran to Muhammad. 

100 years of Ramadan

The word Ramadan comes from the Arabic root ramida or ar-ramad, which means scorching heat or dryness. It's a hot time of the year - especially when you can't drink anything during the day! Muslims fast from dawn until sunset and refrain from consuming food and liquids, smoking, and engaging in sexual relations. Muslims are also encouraged to refrain from any type of sinful behavior, such as gossiping, lying, cursing, insulting, and fighting that might negate the reward of fasting.

There are some individuals that are relieved of fasting for reasons such as, travelling, having an illness, pregnancy, being elderly, breastfeeding, having diabetes, or experiencing menstrual bleeding. There's no minimum age to begin the practice of fasting, but it becomes mandatory once a person reaches puberty.

The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate, thus encouraging actions of generosity and charitable giving. During Ramadan, the frequency of prayer and recitation of the Quran are also increased.

prayer rug

I would liken it to Lenten (Catholicism), but I feel that Muslims are much more devoted to Ramadan and the understanding of its purpose. The Catholics that I know that celebrate Lent choose some pretty pathetic sacrifices to observe it, such as giving up soda, coffee, junk food. For Muslims, nothing says devotion like barely eating, drinking, or indulging for a month, and dutifully praying.

Each day before dawn, Muslims observe a pre-fast meal called suhur. At sunset, families observe a fast-breaking meal called iftar. Are you thinking about how long the "dog days of summer are?" Traditionally, the fast-breaking commences with eating dates and then a main meal.

iftar in Istanbul, Turkey

Eid al-Fitr
The conclusion of Ramadan is called Eid al-Fitr - and it is a party! Eid al-Fitr is the "festival of breaking the fast." Eid lasts for up to 3 days. Muslims rise before sunrise, say their prayers, brush their teeth, bathe, put on new/clean clothes, and apply perfume. Fasting is forbidden during Eid. Instead, Muslims feast!

References:

https://en.wikipedia.org/wiki/Ramadan

https://en.wikipedia.org/wiki/Eid_al-Fitr

Nihari (Beef Stew)

Nihari is no joke when you are from Karachi City, Pakistan. Just check out this YouTube video about the "5 Must Visit Nihari Places in Karachi":

Nihari was a special treat when growing up in Karachi City, Pakistan, and Faisal cannot remember ever making it at home until he arrived in the U.S. Fridays, like Sundays in America, were off days from school and work. The whole family would load up in the car and drive about 30 minutes to a restaurant called Sabri, a "Mom & Pop" type of place known for having the best Nihari around. Maybe that YouTube video was supposed to be about the Top 6 Nihari Places in Karachi and they left out #1? Lines were long to order at Sabri, but the Nihari would be served quickly on shallow steel plates. Maybe you would have to wait a few extra minutes for a fluffy naan to go with it, but you needed it to sop up the flavorful gravy, and it was always worth the wait. 

Homeless folks would hang out around the restaurant and patrons entering or leaving Sabri would often purchase Nihari to share with them.

Sabri Nihari is so popular, that there were copycats that opened restaurants in Chicago and Houston, although the Houston location has gone out of business. 

If you like Carne Guisada, then you are sure to enjoy Nihari. Flavors are different, but tender cuts of beef in a flavorful gravy are sure to please your palate. Low and slow is key! Check out my Sabri Nihari rendition below:

insert photos of ingredients 

Nihari (Beef Stew)
t = teaspoons; T = Tablespoons

2# lean beef stew meat, tenderized OR boneless beef ribs cut in ½” cubes

1 box Shan Nihari

2 T + 1 t vegetable oil

1 t Kashmiri chili powder

1 small red onion, sliced in rounds

4 c water

2 heaping large spoonfuls of wheat flour

For garnish:

Chopped cilantro

Chopped ginger

Chopped Indian peppers

Chopped green bell pepper

Lime juice

Heat 2T oil in pot, add beef, Shan Nihari, and chili powder. Cook on high heat, stirring constantly, 3-4 minutes. Add 1 cup water. Lower to medium. Cover. Cook 20-25 minutes, checking and stirring every 5 minutes. Taste a piece of meat to see if tender. Combine 2 cups water and wheat flour. Turn heat to high. Add flour/water mixture to pot while stirring constantly. Add 1 cup water to empty flour/water bowl and add to pot, stirring constantly. Stir 2-3 minutes. Lower to medium heat. Cover, cook 15 minutes, checking every 2-3 minutes and stirring. While the stew is cooking, start another pan with 1 t vegetable oil to sauté the red onion slices until brown. Add onion to stew pot when 20-25 minutes cooking is done, do not stir. Turn off heat, cover for 5 minutes, then stir and serve. Add garnishes, serve with warm naan.

Keema (Indian Picadillo)

This is a long recipe, but do not be frightened by the ingredient list. It is very easy to cook! This particular recipe brings back childhood memories for Faisal of being at his grandmother's house, sleeping in on the weekends, and being awakened to the smell of freshly made tortillas and the Keema cooking on the stove. 

Indians call this Keema, but I call it Indian Picadillo because it resembles the Mexican Picadillo meat that you will often find here in Texas at pretty much any Mexican restaurant. Because of the ground meat, tomato, potatoes and cilantro, it feels like "home," but with a very different flavor, and maybe even a lot more spice - no salsa needed! I often fill warm tortillas with the Keema and eat tacos. Faisal and his Mom like to just serve it in a bowl and eat it with a toasted roll or fluffy naan. I hope you enjoy!

Keema (Indian Picadillo)
t = teaspoons; T = Tablespoons

1# 90/10 ground sirloin (we like to use the chubs)

1 t vegetable oil

1 small red onion, sliced in rounds

1 big russet potato (or 2 small), peeled & chopped into ½” pieces

1 t garlic paste

1 t ginger paste

1 t Kashmiri Chile Powder (I call this Indian Cayenne)

¼ t turmeric

1 t coriander powder

½ t garam masala

1 t Keema Masala (Shan brand)

4 garlic cloves

1 tomato

1” piece of ginger, peeled

1 t cumin seeds

3 Indian green peppers

¾ cup water

2 medium chopped poblano peppers (use more or less depending on your taste)

½ bunch chopped cilantro

Salt as needed (there’s salt in the masalas)

Brown sirloin in heavy pot, drain. Add vegetable oil to pot and add red onion. Cook until slightly brown, about 10 minutes. Add potatoes and beef back to pot. Stir. Add spices (garlic paste to Keema Masala). Blend garlic cloves, tomato, ginger, cumin seeds, and 3 peppers. Add the blended ingredients to the pan. Add water to blender to rinse sides and add to pot. Bring to a boil for a couple of minutes, stirring constantly. Turn down heat to medium, cover, cook 25 minutes or until potatoes are tender. Open, stir, add chopped poblano and salt to taste. Cover and simmer for 10 mins. Add the cilantro, stir. Turn off heat, cover for 5 minutes. Serve with warm tortillas or naan. Freezes well.

Far East Fare

These recipes come from my fiance's Mother, Amina, who is Indian. She has all of these recipes in her head, so getting them onto paper and tasting the right way was my biggest challenge. She took a trip last year to Dubai, Pakistan, and Sri Lanka and was gone for over 4 months. So, before she left, I sat down with her and my fiance, Faisal, to get some of my favorite recipes from her. She dictated them in Memon (pronounced "may-mon"), my fiance translated them into English, and I typed them up. Then, I spent the 4 months that she was gone tweaking the recipes, trying to make sense of her process and cooking times, and making them healthier. For instance, she usually does not drain the grease from the sirloin in the Keema recipe, and she uses about 4 times the amount of oil to brown the onion. These recipes are healthier versions, as I have eliminated most of the oil and grease from them, which I think everyone and their arteries appreciates! You'll also notice a lack of salt in these recipes - please season them to taste. There is salt already in most of the masala mixes, and Faisal does not care for any added salt, so I leave it out and I just add it to my own after plating.

I love all the fresh ingredients that are used in these recipes. Aside from maybe a can of garbanzo beans, you are not likely to see any canned or frozen ingredients in any of these recipes. I use organic produce when I can. Fresh produce and meat are key to a tasty dish!

The ingredient lists in Indian cooking are usually pretty long, as are the cooking times, but the difficulty level is easy and it is always worth it! Indian cooking is very fragrant and made with a lot of spicy ingredients. Short of the pre-made masalas, you can tailor the spice level to better suit your taste buds by adding or deleting peppers and other spice amounts, such as the kashmiri. It is important to have proper ventilation when cooking these recipes, unless you want your home to smell like an Indian market for days! 

I get most of my ingredients, such as the Shan mixes, kashmiri, garam masala, and Indian green peppers from the local Middle Eastern grocer, Ali Baba. They also usually have some pretty great deals on other produce, spices, and herbs; freshly butchered Halal meats and poultry; and housemade pita and naan breads. Several of the recipes only call for small amounts of some of the mixes and not the entire box (e.g., vegetable curry, keema), so I usually transfer the ones I frequently use small amounts of to a labeled jar for easier access and measuring.