Welcome to Kravings Blog! We're going to have fun together!

There’s plenty of excitement in the kitchen, in addition to all the recipes I have in the right rail, there are also videos on my  youtube channel at youtube.com/kravingsblog. Please subscribe to this blog and the channel! More about me and my contact information

Some of my favorite recipes are the ones I know my mother and grandmother used to make. Although I was never paying attention, giving these recipes new life is fun and I know that my children and their children will enjoy it for years to come.

So why do I blog and share this with the world? Initially I admit I did it just to jump on the blog bandwagon, but it grew and I got so much love and appreciation from people all over the world, that it made it worthwhile. And in May 2013, I started to video blog for the first time. I'm no stranger to the camera, I've appeared on The Decorating Challenge, Design to Win and Come Dine With Me Canada and more recently on Recipe to Riches, however setting up in your home has it's fair set of challenges. Luckily for me, I have my two young sons that help me immensely with the filming and editing so let's just call this a home production!

I hope you enjoy these recipes and are able to bring a smile to the faces of those you serve and please return the favor by subscribing to this blog, my youtube channel at youtube.com/kravingsblog and sharing it with your friends. Happy Cooking!

Satan's Spawn - Halloween Themed Deviled Eggs

 

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Deviled eggs are so easy to prepare. All you need to do is add mayo to the yolks of hard boiled eggs and use your imagination. Watch the video to see my new creation - Satan's Spawn ... it's so scary, it's hard to bite into!

Red Masala Lamb Curry

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This is a delicious gravy made using a red masala paste and other spices.


2 pounds lamb shoulder cut in small cubes.
1 onion chopped fine
3 tbsps red masala paste - view video
2 tbsps coriander powder
1 tsp cumin seeds
1 tsp ground pepper
2 tbsps each ginger and garlic paste
2 tomatoes finely chopped
1 potato cubed and fried
Salt
Oil


Heat some oil and fry the onions till golden brown. Add  3 tbsps of red masala paste to the hot oil. Add the cumin seeds, coriander powder, pepper and 2 tbsps each of ginger and garlic paste. Add the lamb and stir in with the gravy. Add the tomatoes and cook covered for about 40 minutes. Stir and watch this at intervals and add water.  Fry some potatoes and add to the gravy and serve.

Red Masala paste

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Here's a basic red masala spice mix you can make ahead and bottle for upto a month. This is great as a fish marinade or the base of a good curry.

15 red dried chillies(available at most Indian stores)
1 tbsp Ginger paste
1 tbsp garlic paste
Juice of 1 lemon
1 tbsp cumin seeds
1/2 tsp black peppercorns
1/2 tsp turmeric powder
1/2 tsp salt
1 tsp oil
water

Grind the red chillies till it's as fine as possible, then add all the other dry ingredients. Then add the wet ingredients and grind to a thick paste. Add a little water and a tsp of oil.

Reachad Masala Fish Fry

Watch Video of us making this at the cottage. Includes how to clean a fresh fish

1 lb fresh lake fish – you can substitute for any kind of fish of your preference.

Quick Reachad Masala
1 tbsp Red chili powder
1/2 tbsp turmeric powder
1/2 tbsp cumin seeds
1/4 cup vinegar
Salt

If using lake fish please add extra salt. Grind all the ingredients together with the vinegar and marinate the fish for at least 2 hours. Fry for about 4-7 mins on each side and enjoy!

Fish & Shrimp Biriyani

Watch VIDEO!

Biriyani is usually a long process especially when you’re cooking meat or chicken. If you’ve attempted this before, you know this is not something to take on during the week. Because my last minute guest loves biriyani, I decided to go a jaldi five (quick version) using fish and shrimp since both of those cook very fast. You can mix the two, make only fish or only shrimp. Totally up to you!

3 cups Basmati rice soaked for minimum 1/2 hour, washed and drained
1 tbsp Ghee(clarified butter)
1 stick of cinnamon, 2 bay leaves, 4 cardamoms and some cloves

1 lb Basa fillets cut in cubes
8 oz Tiger or White Shrimp
1 tbsp each cumin, turmeric, red chilly and garam masala powders
1 tbsp each ginger and garlic paste
2 medium red onions sliced
2 medium tomatoes chopped
2 small chillies sliced
Pinch of saffron strands soaking in 1/2 cup of milk(optional)
3/4 cup each fresh mint and coriander
1/2 tsp yellow powder food coloring


In a pot heat the ghee(clarified butter) and add the whole spices. Add about 6 cups of water and bring to a boil. Add salt to taste and the basmati rice. Cook till half done for about 10 – 15 mins, Strain all of the leftover water if any.

Heat some oil in a pan and fry the onions till golden brown. Remove from heat and reserve half for the garnish. To the same pan add the fish and then the shrimp. Just saute the fish till it’s sealed all over and remove from heat. Save any juices that come out of the fish and shrimp. Add half the onions back in the pan and follow with the ginger and garlic paste, tomatoes and chilies. Add the powdered spices, salt, stir and cover for a few mins. Be sure to watch the pan and add a little water if necessary. Add the fish back in, cover and cook for 7-10 mins.

Heat the oven to 350 degrees. In an over proof deep dish we are ready to layer the biriyani. I will typically not make more than 4 layers – 2 gravy and 2 meat. The more layers you make the heavier the mass and the grains don't get a chance to fluff out. Also don’t over crowd your pot. The rice is only half cooked and still needs room to grow. Start with a layer of fish and shrimp with gravy, over that add a layer of rice and all of the saffron strands soaked in milk. Then add another layer of fish and shrimp with gravy and top with the final layer of rice. Add powdered yellow food coloring and all of the reserved fried onions. Tightly seal the pot with some foil and place a heavy lid over it. Cook this in the oven for 30 – 40 mins. 

When done open the foil, allow the steam to fully escape before fluffing the rice with a fork. Mix in mint and coriander leaves before serving.