Grandma's Kitchen

ᴍᴀᴄᴀʀᴏɴɪ sᴀʟᴀᴅ

Ingredients:

2 cups uncooked elbow macaroni

3 large eggs, hard-boiled

3 sticks celery, chopped

1 onion, chopped or diced

2 tbsp sweet pickle relish

3 tbsp yellow mustard

1 small red bell pepper, stemmed, seeded, and chopped

2 cups Miracle Whip salad dressing

¾ cup white sugar

2 ¼ tsp white vinegar

½ tsp celery seed

Salt and pepper to taste

Directions:

Cook macaroni according to package directions

In a large bowl, combine the eggs, relish, red pepper, and onion
In a small bowl stir together the salad dressing, mustard, vinegar, salt, sugar, and celery seed

Pour this dressing mix over the vegetables

Add in the macaroni and stir to combine

Cover and refrigerate for one hour before serving

Enjoy

PERSIAN MUTTON STEW
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Ingredients

oil for frying
onions 2, chopped
red chilli 1, seeded and diced
garlic 2 cloves, crushed
lamb leg steaks 2 (about 450g), fat trimmed and cut into chunks
ground cinnamon 1 tsp
ground cumin 1 tsp
cardamom 3 pods, bashed
saffron a pinch or ½ tsp turmeric
chicken stock 400ml
tomato purée 1 tbsp
pomegranate molasses 1 tbsp
chickpeas 400g tin, rinsed and drained
mint or coriander a small bunch, chopped
pomegranate seeds 4 tbsp
cucumber ½, seeded and sliced

step 1
Heat 1 tsp oil in a casserole, and fry the onions with a pinch of salt for 5 minutes until soft. Add the chilli and garlic for a minute, then add the lamb and cook for 5 minutes until brown. Stir in the spices, fry for a minute, then add the stock, purée and molasses. Cover with a lid, and cook for 40 minutes, stirring occasionally.
step 2
Add the chickpeas, season and cook for another 30 minutes until the lamb is tender. Scatter some herbs and pomegranate seeds over the lamb and serve with the remaining pomegranate tossed with the cucumber.

nutritional info
PER SERVING 314 kcals, fat 10.4g, saturates 3.3g, carbs 18.8g, fibre 5.6g, protein 33.3g, salt 0.8g

Koiralo ko Phool ko Achaar (Mountian Ebony Flower Pickle)

It is almost the end of Koiralo ko Phool season now. Scientifically know as Bauhinia Variegata L., it can grow up to 1900m of altitude and can grow in dry infertile land. It is one of the most popular among the few edible flowers we Nepalese eat. It starts flowering from late winter and blooming period lasts until early summer. The flowers are also used to cure the digestive problems and have medicinal values.

Here is the simple recipe of Koiralo ko Phool ko achaar.

Ingredients

300 gm Koiralo ko Phool
3 medium size Potatoes
1 medium size Onions
2 medium size Tomatoes
2 green garlic leaves
Coriander leaves
½ tsp Turmeric
1 tsp Coriander seed
1 tsp Cumin seed
2 tbs Sesame seed (white)
½ tsp Sinchuan pepper (Timur)
½ tsp Fenugreek seed
2-3 dry Red chilies

2-3 Green chilies
2 tbs roasted Mustard seed oil
1 lime/lemon
Salt

Methods

Boil the Koiralo ko Phool and potatoes separately. Boil the Koiralo ko Phool for around 12 mins in medium heat until it becomes slightly soft. Transfer the boiled flower to large bowl immediately. Peel the boiled potato, break it with your hands into small chunks in the bowl.

(You can also remove brown stigma (in the center of flower) before boiling which is slightly bitter in taste)

Chop onion, tomatoes, green garlic leaves, coriander leaves and green chilies, and add them in the bowl with boiled flower and potatoes.

In a pan, roast coriander seed, cumin seed, sesame seed and timur until it becomes light brown and aromatic. Grind them together using mortar and pestle, and sprinkle them in the mixture.

In a small pan, pour two tbs of roasted mustard oil, fry fenugreek and dry red chilies and pour them in the mixture.

Squeeze one lemon and mix them together using your hand. The achaar is ready to be served.