Aloo Gosht and Arusuvai Friendship Chain

I had received these lovely gifts from Mallugirl from Malabar Spices a few weeks back as part of the Arusuvai Friendship Chain..

The day she informed me that she was going to send me a surprise ingredient, I was thrilled. From that day till I received the package, I wondered every moment what the surprise ingredient might be. When I received it I tasted the surprise powder ingredient and guessed it might be something with ground Cinnamon as it had a pleasantly sweetish aroma. Mallugirl then told me that it was the Biryani Garam Masala. I also loved the fiery red hot dried chillies she sent me along. I used them in my cooking for the Baghaar (tempering), even planted the seeds from a dried chilli and the plants are doing very good. Mallu girl, I really enjoyed the yuummy chocolates and delicious other ingredients.

Aloo Gosht – Lamb meat and Potato Curry 

I used the Biryani Garam masala to prepare Gosht Ki Biryani and also prepared Aloo Gosht a few days ago using the Biryani Masala and it turned out quite delicious.

Aloo Gosht – Lamb meat and Potato Curry

Ingredients:

• Canola Oil - 1/2 cup
• Yellow Onions – 3, large, finely chopped
• Lamb/Veal Meat – 300 gms, washed, cubed and drained
• Yogurt/Dahi – 2 cups, lightly whisked
• Salt – as per taste
• Red Chilli powder – 3 tsp
• Lemon Juice – 2 tbsp
• Green Beans/Binees Ki Phalli – 20 to 30 ,fresh, each sliced at an angle into 3 pieces
• Potato/Aloo – 2, medium, peeled and quarted
• Dried Fenugreek leaves/Kasuri Methi – 1 tbsp
• Biryani Garam Masala – 2 tsp

Method:

• In a medium sized pressure-cooker at medium heat, pour oil and as soon as it gets warm add the finely chopped onions and let them fry till they are nicely browned. Keep stirring them frequently.
• Add the cubed meat and let it cook along the onions for 4-5 minutes. Pour in the whisked yogurt and salt and mix well. Let it cook for 5 minutes.
• Close the lid of the pressure cooker and let it cook till the meat is tender. Keep an eye on it.
• During this time, in a seperate frying pan, pour little oil and stir fry the french beans and the quartered potatoes seperately for 5-8 minutes each. Drain and keep aside.
• Add red chilli powder, lemon juice, Kasuri methi, Biryani Garam Masala, quartered potatoes and water (around 5 cups or according to your wish as per the consistency of the gravy you desire) and let it cook till the oil has seperated and the potatoes are soft and nicely done. Serve hot.

Suggested Accompaniments: Serve hot with warm Naan, Afghani Roti or Parathas..

I will be sending my surprise ingredient to Trupti of The Spice Who Loved Me very soon.

Luv,
Mona

Navratan Khorma

Khorma is one dish which we can have with Pulao, or Plain Rice, or Parathas or Naan. Its one ethnic rich recipe which even ‘vegetable haters’ will surely love to have. I love to have this dish with Rajma Pulao. I love the meal the day i have this combination. Its even great for gatherings, when you can prepare this combination with some snacks and a dessert to finish off. Your guests will be happy with you

This dish comes from the cookbook India’s Vegetarian Cooking by Monisha Bharadwaj. I have tried many recipes from this cookbook and loved most of them. I have not yet bought this book, but it sure now is among the top in the list of my Cookbook Wishlist.

Navratan Korma – Nine Jewelled Curry

Its yummy, and i’m glad i tried her recipe. The dish looks lovely, as it tastes, like a scene during the fall season with all vibrant colours on the trees, Isnt it ?! You can dump in all the left over vegetables in your refrigerator you have in you house, you can use in this dish vegetables like cabbage, carrots, cauliflower, potatoes, peas, corn, capsicum, carrots, beans.. I have used only a few, i didnt have all those in the house. It a yummy aromatic and an easy dish. Here’s the recipe:

Navratan Korma – Nine Jewelled Curry

Serves:4; Preperation Time:15 mins; Cooking time:25 minutes 

Ingredients:

• Frozen Mixed Vegetables – 300 gms
• Canola Oil – 1 tbsp
• Onion – 1, small, finely sliced
• Ginger Garlic Paste/Adrak-Lahsun Masala - 1 tbsp
• Tomato Paste – 3 tbsp
• Green Chillies – 3 fresh, slit in middle
• Turmeric powder/Haldi – 1 tsp
• Garam Masala powder – 1 tsp
• Cashew Nuts – 2 tbsp
• Salt – to taste
• Tinned Pineapple Chunks – 2 tbsp, chopped
• Light Cream – 100 ml
• Cherries – to garnish
• Cilantro – to garnish
• Grated Cheddar Cheese – to garnish

Method:

• Heat oil in a saucepan and fry the onion for a minute or so. Keep stirring to prevent it from sticking and stir in the ginger garlic paste.
• Add the tomato puree and chillies and cook until oil seperates, ading a couple of tablespoons of water to hasten the process.
• Add the frozen vegetables, turmeric powder, garam masala and salt. Mix gently and cook for a couple of minutes before folding in the cashewnuts, pineapple and cream. Heat through without allowing to boil.
• Serve hot garnished with the cherries, coriander leaves and cheese.

Suggested Accompaniments: You can have it along with Pulaos, Naan, Parathas, Basmati Chawal or Roti

Haleem

Haleem, is a stew or a porridge made by slow cooking the lentils, meat and broken wheat together. Its one of the most nutritous one-dish meals anyone can have. Its perfect for a cold weather, or a starving stomach.

Murgh/Chicken Haleem garnished with fried onion slices, halved lime and sliced green chillies  

It is mostly a Hyderabadi dish, usually had by Hyderabadi muslims at Iftaar or dinner in the holy month of Ramadhan. I remember back in India, stalls and shops, especially for the month of Ramadhan would be set up and people would gather in big crowds to have it then and there, or parcel it and take home for everyone at home. The crowds and the stalls which would especially be seen in the month of Ramadhan in Hyderabad was a sight to watch, remember and recollect always. Missing India and my Dear Parents now ! sob

This dish needs some pre-planning and is a little bit time consuming. But you will definitely love it once you try it. It is a balanced, delicious and famous Hyderabadi one dish meal.

I have been trying out many ways of preparing this delicious one dish meal and here is my modified simpler version of the dish. Do give it a try friends..

Haleem – Slow Cooked Lentils, Wheat and Meat/Vegetables Porridge

Serves: 4-5

Ingredients:

For Nonvegetarian Version-

Lamb Meat, boneless or with bone - 300 gms, washed and cubed (or) Chicken meat, boneless or with bone – 300 gms washed and cubed (I suggest using meat with bone) (you could also use minced chicken or lamb/veal meat)

For Vegetarian Version-

Fresh/Frozen chopped mixed Vegetables -300gms (you can use chopped vegetables like Cauliflower/PhulGobi, Peas/Matar, Carrots/Gajar, Capsicums/Shimla Mirch, Green Beans/Phalli) 

Remaining Ingredients:

Broken Wheat/Bulgar Wheat/Dalia – 1 1/2 cups
Split Bengal Gram/Chana Dal – 2 tbsp
Split Yellow Lentils/Masoor dal – 2 tbsp
Split Yellow Lentils/Toor dal – 4 tbsp
Salt – to taste
Turmeric/Haldi – 1/2 tsp
Canola oil - 1 tbsp
Butter – 1 tbsp
Deep Fried Crisp Onions/Tali huwi pyaz – 1 cup
Ginger-Garlic paste - 4 tbsp
Red chilli powder – 1 tsp
Coriander seeds – 2 tsp, dry roasted and powdered
Cumin seeds – 2 tsp, dry roasted and powdered
Garam masala – 1 tsp

For Garnish:

Mint leaves/Pudina – a few
Cilantro/Kothmir – 4 tbsp
Green chillies/Hari Mirch - 4, finely chopped of slit
Fried Onion/Pyaz – 1 cup
Juicy Lemon/Lime – 4, halved
Butter – 2 tbsp (optional)

Method:

-Wash and soak the Bulgar wheat and the lentils seperately overnight or for atleast 3 hours, in generous amount of water.
-For a Non-vegetarian version, pressure cook the meat in surplus amount of water with a pinch of salt and turmeric till tender. Chicken Meat will cook faster than Lamb meat. Once the meat is tender, shred the meat and keep aside in a bowl, Throw away the bones and measure and reserve the stock. If using minced meat, cook it in a little oil, salt and red chilli powder until browned evenly. Keep aside.
-In a non-stick 7 quart Dutch oven at medium heat, pour oil and butter. As it gets warmed up throw in the fried onion. Add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained broken wheat and lentils and mix well. Pour in the reserved meat stock. If you are preparing a vegetarian version, you can add vegetable stock or just plain water. You need to add a total of 8 cups of liquid to the saucepan. Let it boil once then simmer and let it cook covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring it once in a while taking care it doesnt stick to the bottom of the dish.
-Stir in the garam masala and add the frozen/fresh chopped vegetables, or for a non-vegetarian version, the reserved shredded meat or minced meat, and mix well. Let it cook covered till the vegetables are tender and oil comes to surface, about 5 -8 minutes. You can add a little water if needed. Remove the dutch oven from heat. Let it cool down slightly.
-Once cool, pour the entire thing into a food processor and process for a minute. Pour back into the dutch oven, add a little water, and let simmer covered for 5 more minutes.
-To serve pour the Haleem into individual plates with a laddle and garnish each plate with a few mint leaves, cilantro, green chillies, fried onion, halved lemon and a dollop of butter(optional) for a deliciously nutritious meal.

Luv,
Mona

Pasinde

Ah! The long weekend has gone by and I still wanted more of it. Weekends just fly away, dont you all also think so? But i enjoyed the long weekend with a day trip to the CNE, I had been to that place for the first time and enjoyed every bit of it! I had also made some traditional dishes for the long weekend and we all enjoyed good food at home. I buy ready made food from outside very less. I usually prepare food in my house, pack it and take it with us to picnics. When we can make delicious food at home, why to waste money from outside ?!

Today I am sharing with you all my recipe of ‘Pasinde’, a dry meat curry with spices, french beans and potatoes. The correct procedure is to prepare this curry using thinly sliced meat. But I was not able to get it from the butcher and instead prepared it using the usual cubed meat pieces. Pasinde is one of the most liked dishes by the Hyderabadi Muslims mostly. My family loves it. We have it with Paratha or Rice and Khatti Dal. Pasinde is nutritious and delicious side dish for a meal. And it is simple to prepare too. Here goes the recipe:

Pasinde - Meat Cooked with Spices, French Beans and Potatoes

Ingredients:

• Boneless Lean Meat – 500 gms
• Turmeric – 1/4 tsp
• Ginger-Garlic Paste – 1 1/2 tsp
• Yogurt – 4 tbsp
• Salt – 1 1/2 tsp
• Red Chili Powder – 1 tsp
• Green Beans – 1/2 cup,
• Potatoes – 1/2 cup, peeled and cubed
• Canola Oil – 4 tbsp
• Yellow Onion – 2
• Black Pepper powder – 1/2 tsp
• Garam Masala – 1 tsp
• Coriander Powder – 1 tsp
• Khus Khus – 1 tsp
• Chironji – 1 tsp
• Cilantro – 1 tbsp
• Mint leaves – 1 tbsp

Pasinde - Meat Cooked with Spices, French Beans and Potatoes

Method:

• Marinate the meat with Turmeric, Ginger Garlic paste, Yogurt, Salt and Red chilli powder for atleast 3-4 hours in the refrigerator.
• Meanwhile, in pan with little oil, stir-fry the french beans, and the cubed potatoes. Remove and reserve in a bowl.
• After the marination time of the meat, bring it to room temperature and, now, lets start preparing the curry.
• Pour oil into a heavy bottom pan at medium heat.
• Fry the sliced onions till they are brown and crisp.
• Add the marinated mutton and let it cook for 10 minutes. Keep stirring it occasionally so that it doesnt get stuck to the bottom of the pan.
• Now add a glass of water to it and mix well. Simmer the heat and let it cook till the meat is soft. You can also pressure cook and tenderize the meat.
• Add black pepper, garam masala, coriander powder, Khus Khus, Chironji and stir well to mix.
• Add the stir fried potatoes and french beans to the mixture and combine well.
• Cook the mixture at medium heat till the potatoes are soft and the whole mixture is dry.
• Add coriander and mint leaves to the mixture. Serve hot

Suggested Accompaniments: We usually have this curry along with Parathas or Basmati Chawal and Khatti dal for a meal.

Luv,
Mona

Veggies and Me!

Today I am going to share with you all the recipe of ‘Vegetable Dum Biryani’, ‘Rice Cooked With Vegetables and Spices, from the Cookbook India’s Vegetarian Cooking, by Monisha Bharadwaj. I have modified this recipe according to my tastes here and there. Sounds Yummy, Isnt it !

Biryani’s are everyone’s favourite, may it be Vegetarian or Non-vegetarian – the Chicken Biryani or Mutton Biryani. I, somehow always had disliked Vegetarian Biryani. My Mom always had to run after me to make me have my Vegetable Biryani whenever she would make it Infact it was scary for me to have all the veggies, in one plate at a time ! They looked like as those veggies were challenging me to gulp them down Now when I look back, I myself wonder about the possible reason for my hatred towards them during my childhood, was it the taste ?! .. they look fab and colourful to me now when together in a plate, so looks might not have been a reason.. Cannot really make out the reason for that. I guess there’s really some direct relation between childhood and the repulsion towards Veggies Oops, am talking in chemistry language !! My Hubby though still hates veggies Men,’ Most’ men, and Veggies arent friends anytime of life

As I grew older, and came in the Nutriton field, I began to have food more based on the ‘nutrient’ value rather than my likes and dislikes. And likes automatically became what is healthy and what’s not ! I now love Veggies, and Vegetable biryani too, a lot. I prepare it on weekends mostly for lunch or dinner, and very occasionally on weekdays for dinner.

Vegetable Biryani is healthy, and delicious, especially this one. Yes, I, who once used to ‘hate’ it, am admitting it today. Like Mutton Biryani and Chicken Biryani, Vegetable Biyani is not a Mughalai dish, as far as I know. It is a modified version of the Pulao. A rich, aromatic version of pulao, resembling the Authentic and Aromatic Non-Veg Mughalai Biryani’s.

I usually cherish spending my time in the kitchen. And I reserve these kind of lengthy recipes for moments like these. Leisurely and carefully preparing meals in the kitchen helps me relieve and wind down. I enjoy my time cooking with love for everyone.

The spices, that I am using in the recipe can be bought from any Asian spice stores. I love to add milk and cream to my Biryani’s and make them rich in flavours. You can always alter the amounts of Salt in any of the recipes according to your tastes. I use the mixed frozen vegetables from the market, when I do not have fresh veggies in my house. I find it very useful at those times. You can however use chopped fresh veggies for the Biryani in the recipe.

Vegetable Dum Biryani -  Rice Cooked With Vegetables and Spices

Source: India’s Vegetarian Cooking

Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

 

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

 

Phalli Gosht

The combination od Green beans and Lamb ribs is most loved my my family. Lamb ribs are the most tender meat and have a very good flavour. They make any vegetable to which you add very delicious imparting their own flavours to the veggies and making the dish all the more delicious and nutritious.

Binees Ki Phalli/Green Beans and Pyaz/Yellow Onions

I had once prepared this dish as a change usinf Lamb ribs, I usually add boneless meat cubes, and it was loved by all and since then I cook this curry very often. Adding meat to a veggie dish lifts up the nutritional value of the food balancing the amounts of Minerals and Vitamins in the Veggie with Protein and Iron content of Lamb meat. Its a healthy dish and can be had with rice and Khatti dal/Tangy Lentil curry. Try it out. Its gets prepared in no time and nutritious and easy.

Phalli Gosht – Lamb Ribs with French beans Curry

Serves: 6

Ingredients:

• Green beans/Binees Ki Phalli - 1 kg, washed, chopped
• Canola Oil – 2 tbsp
• Lamb ribs – 500 gms, washed, chopped up into small pieces
• Turmeric – 1/4 tsp
• Yellow Onion – 2, medium sized, sliced
• Salt – 2 1/2 tsp
• Red chilli powder – 2 tsp
• Tomato - 2, chopped

Phalli Gosht – Lamb Ribs with French beans Curry

Method:

• Take a pressure cooker and put it on meduim high heat. Add oil to it and put the lamb ribs and sliced onions. Stir for 5 mins till the meat is no longer pink and the onions have become translucent. Add turmeric and one fourth teaspoon of salt to it and mix well. Add a glass of water to it and pressure cook it till the meat is tender.
• Later, add the washed and chopped french beans to it. Also add salt, red chilli powder, chopped tomato and stir well to mix. Cover the lid and pressure cook it again for a few minutes till the french beans have become soft.
• Later open the lid, stir well and le it cook it on meduim high heat for 5-8 more minutes. Serve it hot and enjoy.

Suggested Accompaniments: With Rice and and Khatti dal for a delicious meal, or along with Roti

Colourful Pasta

There’s one thing about pasta that I like a lot. It can be made in a hundred different ways changing the flavours with every ingredient you wish to add to it. While preparing pasta you can experiment a lot, with whatever you like, and it gets ready instantly for a delicious heartful meal.

This recipe which I make is loved by everyone in my home. You can substitute meat in this recipe with the same amount of chicken breast pieces, or omit both and make it a vegetarian pasta dish. Adding meat or chicken just gives a good flavour of itself to the dish and i did not use much. Its a colourful and healthy dish. Try it out.

Serves : 4

Colourful Pasta

Ingredients:

• Lamb/Veal meat – 110 gms, cubed into bite size pieces
• Fusilli Pasta – 400 gms
• Ripe Tomatoes – 2, large, chopped finely
• Canned Tomato paste – 1 cup
• Carrots – 2, washed peeled and sliced
• Red capsicum – 1, large
• Green beans/Binees – 1 cup, washed and chopped
• Canned Black beans – 1 cup, drained and gently washed
• Salt – to taste
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Garam masala – 2 tsp
• Yellow Onion – 1, small, sliced
• Canola Oil – 4 1/2 tbsp
• Parmesan Cheese – 1 cup, Grated (optional)
• Black Olives – 1 cup, sliced and deseeded (optional)

Method:

• Put a pressure cooker on heat and add half a tablespoon of oil to it. Add the washed and cubed lean meat pieces and stir until no longer red. Pour a little water and pressure cook till it becomes soft. You can even use some left over meat. Just shred it into bite size pieces. Remove the meat with all its juices to a bowl once done.
• Take a pan and add two teaspoon oil to it. Fry the cut carrots, capsicum, french beans individually for 3-4 minutes each and remove in an another bowl.
• In a sauce pan, add the remaining oil and put it on heat. Add the sliced onions to it and let them turn translucent. Add the finely chopped tomatoes and cover the lid for a few minutes till the tomatoes have become soft. Add the tomato paste and stir to mix. Add salt, chilli powder, garam masala and turmeric and stir again. Now add the meat pieces with all its juices to the tomato mixture and let it cook for 2-3 minutes.
• Meanwhile cook Fusilli according to instructions and reserve half cup of the water in which the Fusilli was cooked. Drain and keep aside.
• Add the drained pasta with its reserved water, the drained black bean and the sautéed vegetables to the tomato mixture. Reduce the heat to medium low and let it cook uncovered for 5 more minutes.
• Serve immediately into individual plates sprinkled with grated parmesan cheese and sliced olives on top.

Luv,
Mona