Mutton Biryani (East African Style)

Ingredients: Mutton Masala:

1. 2 lb mutton on the bone cut into 2 inch pieces
2. 1/2 cup yogurt
3. 2 inches ginger grated
4. 6 cloves garlic minced
5. 5 chillies minced
6. 1/2 tsp saffron
7. 8 large tomatoes (blanched, peeled and liquidised)
8. 12 small potatoes (extra oil to fry)
9. 2 tbsp oil
10. 2 sticks cinnamon
11. 4 pods cardamom
12. 5 cloves
13. 1/2 tsp cumin seeds
14. 8 medium onions, minced fine in a food processor
15. 2 tsp coriander/cumin powder
16. 1/2 tsp turmeric
17. 1 tsp garam masala (blend of cloves, black pepper, cardamom, cinnamon)
18. salt to taste

Rice:

1. 3 cups basmati rice; washed well; and soaked in water for 30 mins
2. 1 tbsp oil
3. 1 tsp cumin
4. 1/2 tsp saffron soaked in a little warm water
5. salt to taste

Method:

• Marinate the mutton in yogurt, garlic, ginger, green chillies, half the tomatoes and saffron overnight if possible; minimum of 2 hours
• Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed
• Pressure cook the mutton, or boil until tender
• Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up
• Add the onions and fry until they are a rich golden brown, this is more important for biryani masala. You can buy pre-fried onions if you want - available in Indian shops
• Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders
• Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes
• Meanwhile cook the rice, add 1 and ½ cups of water per cup of rice for 15 minutes
• Layer mutton mixture and rice alternatively
• Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice
• Pour the saffron and water mixture on the rice
• Put in oven for about 10 mins
• Serve
• You can also serve rice and mutton mixture separately

Jalapeno Cheese Shortbread

Preparation time: 20 minutes Flaky appetizers with a jalapeno zing, ideal with tea, they are best served the day they are made. Ingredients:

1. 1/2 cup shredded strong cheddar cheese (125 mL)
2. 1/2 large fresh jalapeno, seeded and chopped coarsely
3. 3/4 cup all purpose flour (175 mL)
4. 1/4 tsp dry mustard (1 mL)
5. 1/4 tsp pepper (1 mL)
6. 1/3 cup Butter (salted), cold and in pieces (75 mL)

Method:

• In food processor, pulse cheese and jalapeno together finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter; pulse until mixture resembles coarse crumbs with butter the size of peas.
• Pour in 3 tablespoons (45 mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tbsp (15 mL) more water if dough seems dry.
• Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours (disc can be frozen for up to 2 months; thaw in fridge before rolling).
• Preheat oven to 375F (190C)
• Transfer dough to lightly floured work surface. Dusting with flour to prevent sticking, roll dough to ¼-inch (5mm) thickness. Using 2-inch (5 cm) cookie cutter, cut out rounds. Transfer to parchment paper lined cookie sheets.
• Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
• Makes about 20 shortbread.

Bajri-Methi ja Dhebra

If you have never tried these, I suggest that you make them - they taste absolutely heavenly when you have it with a hot cup of tea. Ingredients:

1. 2 cups bajra flour (millet)
2. 1/4 cup whole wheat flour
3. 2 tbsp semolina/ravo
4. 3 tbsp gram flour (chane-jo-lot)
5. 2 tsp sesame seeds
6. 1 cup fresh methi leaves (fenugreek)
7. Salt to taste
8. 1 tsp red chili powder
9. 1/3 tsp haider (turneric)
10. 1/2 to 3/4 cup yogurt
11. Oil for frying (for deep frying version)

Make a paste of the following ingredients:

1. 5 green chilis
2. 1/2 tsp ginger paste (1 inch ginger)
3. 1 tsp garlic paste (2 garlic cloves)

Method:

• Add all ingrdients together except yogurt and the ground green chili paste and mix well. This ensures that the spices are mixed properly
• Next add the green chili paste and mix well
• Start making a dough using yogurt. Make a firm but semi-soft dough. You might not need all the yogurt. Set it aside for 30 minutes to an hour
• Make medium size balls and start patting out the balls to make medium size patties. You can use a rolling pin on a plastic wrap. Cover the balls with some whole wheat flour so that it is easier to use the rolling pin
• Heat oil for deep frying.
• When dhebras puff up and turn brown, remove and drain on paper towel to remove excess oil. Let cool.
• You can heat up a frying pan (on high heat). Lower heat to minimum and lay a patty flat over it. Cook until small bubbles appear on the surface. Increase heat to medium. Sprinkle 1/2 tbsp oil around the patty and 1/4 tbsp oil on the surface of the patty. Fry till small brown spots appear on both sides. Remove from the griddle at once. Repeat till all patties done.
• These can be refrigerated and you can re-heat in a microwave before eating
• Serve with yogurt chutney and definitely chai....