Qaeema bhare Aloo Cutlets

Potato ‘Cutlets’ or ‘Tikki’ are one of the best Indian snacks for a gathering of hungry foodies at a party or as a comfort food during winters. They also fulfil as a good side dish along with a patla salan/thin gravy curry and chawal/rice for a delicious meal.

Qaeema Bhare Aloo ke Cutlets

You can prepare plain seasoned mashed potato cutlets or stuff the potato cutlets with little leftover dry Qaeema/Minced meat for some delicious eats. I enjoy them along with chutneys, Tomato chutney and Kothmir-Pudina wali Chutney or Coriander-Mint Chutney. My personal favorite chutney along with these cutlets is Kothmir-Pudina wali Chutney. They can also be served at Iftaar during Ramadhan

Potato Cutlets/Tikki/Cakes

Ingredients:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle but still warm, add black pepper powder and salt to taste and mix well.
Shape them into patties, about 2 1/2 inches in diameter and 1/2 inch in thickness. Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil, just before serving, at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Qaeema Bhare Aloo Cutlets – Potato Cutlets/Cakes stuffed with Minced meat

Ingredients:

(You can use any left over dry minced meat curry, or prepare some minced meat from scratch. To prepare minced meat, follow this or this recipe, or the recipe that follows below-)

For Stuffing:

Minced meat – 200 gms
Onion – 1 small, finely sliced
Ginger garlic paste – 1 tsp
Red chilli powder – t taste
Salt – to taste
Tomato puree – 2 tbsp
Canola oil – 2 tbsp
Mint leaves – 2 tsp, finely chopped

For Potato Cutlets/Cakes/Tikkis:

White potatoes – 4, large
Black pepper – to taste
Cilantro – 2, tbsp, finely chopped
Wheat flour – 3 tbsp
Salt – to taste

Method:

For the stuffing, gently sauté the onion in the oil until golden brown in color. Add ginger garlic paste and the remaining spices. Add meat, stirring to break up all lumps as the meat cooks and mix it all thoroughly. When all traces of pink have disappeared, add tomato puree and let cook for 4 minutes or until dry and there are no traces of water. Stir in the finely chopped mint leaves, check the seasonings and let cool completely.
Wash the potatoes and boil them with their skin on until they are fork tender. Drain, peel and mash them with coarsely using a fork while they are still hot. Once they are cool enough to handle, add black pepper powder and salt to taste and mix well.
Next shape the potato mixture into small golf balls and make a well in the center. Put about a teaspoon of the filling into the well and gently enclose it inside the potato mixture. Neaten the shape of the cake and patch up any cracks and gaps taking care that the filling nicely enclosed inside. Flatten it slightly between your palms.
Dip them in the flour on both sides. Remove excess flour and shallow fry them in oil at medium high in a large non-stick frying pan in batches. Let cook until the first side until it is golden brown, about 3-5 minutes, then gently flip them using a rubber spatula and cook the other side for more 3 minutes. Remove them on a tray. Wipe the pan with paper towels, and add a little more oil. Repeat until all the potato mixture is finished. Cover the tray with aluminium foil and keep them warm in an oven at 200°F until all are done.

Suggested Accompaniments: Enjoy them as a snack along with Tomato chutney and Kothmir-Pudina wali Chutney or Coriander and Mint Chutney, or serve them as a side dish along with a curry and Pulao or your choice.

Luv,
Mona

Aloo Bonda

After a good afternoon siesta during the humid and sultry Indian Summer days, a few Aloo Bondas along with a cup of warm tea while going through the days newspaper would be perfect. It is also savored during the rainy days in India. Oh, it brings back many cherished memories..

Aloo Bondas – Potato Croquettes

Aloo Bondas are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. They are the most loved snacks in India, sold in most of the ready made food stalls, and also as a street food by the bandiwalas in small carts by the road side.

I often prepare Aloo Bondas for Iftaar in Ramadhan. These are our favorite snacks.

Aloo Bondas – Potato Croquettes

Makes -About 20

Ingredients:

For the Tempering/Baghaar:

• Canola Oil - 1 tbsp
• Split Black Gram/Urad Dal – 1 tbsp
• Black Mustard seeds/Rai – 1 tsp
• Dried Curry leaves – 6, crushed (optional)
• Ginger – 1 tbsp, finely chopped

For the Potato filling/Aloo:

• Potatoes – 4, medium sized, boiled, peeled and diced into 1/4 inch pieces
• Red chilli powder – 1/2 tsp
• Salt – 1 tsp
• Turmeric – 1/4 tsp
• Lemon juice – 2 tbsp
• Finely chopped Cilanto, Mint leaves and Small Green chillies/Hara Masala - 1/2 cup, loosely packed
• Roasted Cashewnuts – 1/4 cup (optional)
• Frozen peas (thawed) – 1/2 cup (optional)

For the Chickpea flour batter/Besan:

• Chickepea flour/Besan – 1 cup
• Water – 150 ml
• Canola Oil – to deep fry

Method:

Prepare Popato Filling/Aloo:

• Pour oil into a small frying pan at medium heat, and add the black mustard seeds, split dal and chopped ginger. Cover with a splatter screen. Saute for 30 seconds or until the seeds stop popping. Add the dried crushed curry leaves. Remove from heat. This is the ‘Baghaar’.
• Add red chilli powder, salt, turmeric and the prepared baghaar to the chopped potatoes. Also add the cashewnuts and peas, if using, and mix well. Take a little bit of the potato mixture at a time in your hands and shape them into walnut sized balls pressing them between your palms. Keep doing this until the whole potato mixture is completed. Keep them aside.

Prepare the Batter/Besan:

• In a bowl, add the chickpea flour, water, red chilli powder, salt and turmeric to it and whisk it till there are no lumps and it is a smooth, pancake or buttermilk like batter of pouring consistency.

Deep frying the Croquettes/Bondas:

• In a kadai or a wok at medium heat, pour oil and let the oil heat up. After a little while, drop about 1/4 tsp of the chickepea flour batter into the hot oil. If it floats on surface the oil is ready for deep frying.
• One at a time dip the potato balls into the chickepea flour batter. With the help of a tablespoon, bath them well so they are covered all over with the batter. (Note: The potato balls should be completely covered with the batter or else they will disintegrate during deep frying)
• Carefully drop them, one at a time, into the hot oil. Deep fry about 4-6 balls depending upon the size of the Kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the potato balls are done. Discard excess chickpea flour batter. Serve warm.

Suggested Accompaniments: Enjoy them along with Tomato ketchup, Kothmir-Pudina ki Chutney or any of your favorite Chutney as a dipping sauce along with a cup of warm tea.

Reminder: Send your entries to RCI-Authentic Hyderabadi Cuisine before September 15 ’08. Only 5 days to go! Hurry!!

This goes to ‘Joy from feasting to Fasting’. Takecare everyone and enjoy your weekend!

Luv,
Mona

Kachchi Aqni ki Dum Murgh Biryani

Note – Read the whole post very carefully, Do not be overwhelmed by the length of the post. I have tried to explain each and every step briefly and as efficient as possible. Do write to me, if you have any queries. I will be glad to help you out.

Biryani is one of the most famous Hyderabadi One dish meals craved and devoured by people from all over the world. It is a one dish meal, where the cooked/raw marinated meat is layered along with half cooked long grained rice and a range of fresh spices and herbs for flavor and aroma.

‘Kachchi Aqni’ means marinated raw Chicken/Murgh. The preparation of ‘Kachchi Aqni ki Biryani’ is rather simple compared to the ‘Pakki Biryani’ of Chicken/Murgh or Red meat/Gosht, where cooked meat is used, mostly because you do not need to stand in front of your stove attending it, as the Chicken/Murgh cooks quite instantly on ‘Dum’ or ‘Slow heat’ and isn’t as complicated to cook as the Red meat in Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani. However, I shall be posting the recipe of the Kacchi Aqni ki Gosht-(Lamb/Beef/Veal) Biryani sometime in the near future inshallah. Here, on the first day, you simply have to marinate the chicken. The next day, prepare rice, arrange layers and garnish and sit back for it cook on ‘Dum’ or ‘Slow Cook’, saving you ample time.

As you use the raw marinated chicken in this method, while you slow cook it, the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house.  

Here is the Outline of the steps involved in the preparation, so that it is simpler for you all to understand the method, follow these steps while you prepare the Biryani:

Day 1

Marinate Chicken

Day 2

1) Add Fried onions to the Marinated Chicken
2) Give a smoked flavor to the Marinating Chicken with Fried Onions (optional, but gives a very good flavor to the Biryani)
3) Prepare rice
4) Arrange layers and Garnish

The Detailed method:

Kachche Aqni ki Dum Murgh Biryani

Serves – 8-10

Day 1-Marinate Chicken

Ingredients:

Chicken - 1.4 kg, with bone, cut into medium size pieces
Red chilli powder - 1/2 tsp
Green chilli paste – 1 1/2 tsp
Salt – 2 tsp
Turmeric/Haldi – 1/2 tsp
Tomato – 2, medium sized, pureed
Ginger-Garlic/Adrak-Lahsun paste – 2 tbsp
Yogurt – 1 cup, lightly whipped
Freshly squeezed Lemon Juice – 1/2 cup
Garam masala – 2 tbsp
Green Cardamom powder – 1 tsp
Dry roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp

Method:

In a large bowl marinate the chicken with all the ingredients. Make sure all the pieces of chicken are coated in the marinade. Cover and leave in the fridge overnight.

Day 2-Adding Fried onions to the marinated chicken; Preparing rice; Arranging layers and Garnish.

1) Adding Fried onions to the marinated chicken:

Ingredients:

Canola Oil – 1/2 cup
Finely sliced Yellow Onions – 800 gms

Method:

-Remove the marinating chicken from the fridge and let it come to room temperature.
-Meanwhile, pour oil into a large frying pan at medium high heat. As soon as it gets warm, throw in the sliced onions and stir fry them in the oil until they are dark brown in colour. Make sure they do not burn them. Remove the pan from heat and let cool.
-With the help of tongs, remove the chicken pieces one by one from the marinating mixture and put them into large mixing bowl. Discard the leftover marinade.
-Once the fried onions are cool, divide them into two and add one half of the onions, with their cooking oil, to the chicken and mix well. Reserve the other half for garnish.

2) Give a smoked Flavor to the Marinating Chicken

Ingredients:

3 or 4 Burning Charcoal briquettes
Canola oil – 1 tsp
Disposable aluminium foil tray/loaf pan

Method:

-Make a well in the center of the marinating chicken in the bowl so that the loaf pans fits into it perfectly.
With the help of tongs, carefully put the burning charcoal briquettes into the aluminium loaf pan.
-Pour about a teaspoon of oil onto the charcoal. You will see that dense fumes start forming.
-Immediately cover the bowl with a lid, so that the fumes do not escape. Keep it aside until you prepare the rice. 

3) Preparing rice/Adhaan:

Ingredients:

Basmati/Long grained Rice - 4 cups, presoaked in water for 30 minutes
Salt - 3 tsp
Bay leaf/Tej Patta – 1
Cloves - 3
Green cardamom – 4
Cinnamon stick – 3/4 inch
Caraway seeds/Shah Zeera – 1 1/2 tsp
Water – 9 cups

Method:

-Wash the rice and soak it in surplus water for about 30 minutes.
-Later drain the rice and put into a cooking pot along with cloves, bay leaf, cardamom, cinnamon, caraway seeds and salt. Pour water into it and give it a stir.
-Let it boil on high until the rice if half done. Drain the rice and keep aside.

4) Arranging layers and Garnish:

Ingredients:

Marinating Chicken
Boiled, Quartered and shallow fried Potatoes – 2 cups (optional)
Chopped Mint leaves/Pudina – 1/2 cup, loosely packed
Half cooked rice prepared earlier
Chopped Cilantro/Kothmir – 1 cup, loosely packed 
Ghee - 2 tsp (optional)
Reserved Fried Onions for garnish
1/4 Saffron strands, crushed and steeped in 1/4 cup warm milk
Rose water/Gulab Jal – 1 tsp
Green Cardamom seed powder – 1/2 tsp
Toasted Almonds and Cashewnuts – 1/2 cup total
Shelled Hard Boiled Eggs – 6-8 (optional)
Dough to seal the edges of the Casserole dish (optional)

Method:

Preheat the oven to 550°F (if using an Oven to prepare it on Dum-read below)
Carefully lift the loaf pan containing the charcoal briquettes from the marinating chicken, and discard it.
In a heavy bottomed casserole dish (which can be used in Oven-if using the Oven method (or) which can be used on stove-top-if using the Stovetop method – read below), arrange the marinating chicken in a single layer. Do not crowd it. (Use two casserole dishes if needed)
Spread the chopped mint leaves  and the shallow fried potatoes (if using) over it.
Now add the drained half cooked rice prepared earlier and spread it nicely to cover the chicken all over.
Next, spread the chopped cilantro, toasted almonds and cashewnuts, hard boiled eggs (if using), fried onions, cardamom seed powder and pour ghee (if using) and the saffron soaked in milk and rose water all over the rice. 
Cover the dish with an aluminium foil and then with the lid (or) seal the edges with a dough and cover with the lid tightly, so that no steam escapes.

If using an Oven to cook:
1) Put the Casserole in the preheated oven at 550°F for 20 minutes. Later, lower the heat to 300°F and leave the Casserole dish in the oven for a about 30 minutes.
2) Close the heat, but the let the casserole dish be in the heated oven so that it stays warm, until you need to serve it in a few hours.

If you are cooking on stove top:
1) Take a flat Dosa Tawa and put it on the stove at high heat (on either ceramic stove tops and gas burner stove tops). As it gets warm, put the casserole dish on the tawa and let it cook for about 10 minutes.
2) Later, lower the heat to medium low and let it cook for about 40 minutes.

Before serving, open the lid and remove the aluminium and a heavenly aroma fills your house inviting all your house members. Carefully dig your spoon deep into the casserole dish until it touches the bottom, and mix the rice with the chicken until it is all completely mixed. Serve warm.

Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan as a side dish, and glass of chilled coke alongside. Yumm-O!

I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I am hosting this month on my blog.

Be sure to read all the rules for the event and drop me your entries. The last date to send me your entries is September 15th.

Luv,
Mona

Minty Strawberry Banana Smoothie

I am so delighted and glad! The good news is that both zaaiqa(dot)net website has been closed down and the my recipe pictures has been removed by the blogger as they both had violated the copyright policy of my blog. I thank all those who helped me out in this cause. Cheers!

A few days back I had brought home some ripe bananas and fresh strawberries, and they were lying in the refrigerator waiting to be turned into something delicious. I thought of preparing a smoothie immediately as I am a huge fan of strawberry smoothies.

Enjoy this smoothie on a hot summer afternoon. Your kids will also love this drink. Its healthy and nutritious.

Minty Strawberry Banana Smoothie

Makes – 5 small glasses

Ingredients:

• Ripe Banana – 1
• Whole Strawberries – 4 cups
• Mint Leaves – 8, large
• Yogurt – 1/2 cup
• Honey – 8 tbsp
• Lemon Juice – 1/2 tbsp
• Ice cubes – 1 cup

Method:

• Halve the banana and strawberries, roughly tear the mint leaves with you hands and add with all the remaining ingredients into a food processor or a blender container. Blend till pureed. Add the few ice cubes and blend again till they are lightly crushed.
• Pour into chilled glasses and serve immediately. Do not store to serve at a later day.

For this smoothie, I used the mint from my Mint plant which I planted indoors in container. This goes as an entry to Grow Your Own Event hosted by Jai and Bee of Jugalbandi.

Some of my bloggers friends were kind enough to pass me some awards during the last few weeks. I am honored and feel delighted to recieve them. Now I have two more awards on my shelf to show off

Silvana of UvAromatica has forwarded me the “Brilliant Weblog Prize”.

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

1. When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
2. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.
3. Show a picture of those who awarded you and those you give the prize (optional).

I furthur pass this award to Indira of Mahanandi, Asha of Aroma, Meeta of Whats For Lunch Honey, Elise’s Simply Recipes, Cinnamon of Cinnamon Trial, Shilpa of Aaayi’s Recipes and Nupur of One Hot Stove.

I also recieved the Inspiration Award from Zainab and Hameeda of Arabic Bites.

This is given to bloggers whose stories and recipes inspire us.Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe. The rules of the award are: As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it

My Mother’s simple and quick cooking, my readers and their comments is what inspires me.

I pass on this award to Kay of One Bite at a time, Priya of 365 Days of Pure Vegetarian, Sunita of Sunita’s World and JZ of Tasty Treats.

And last but not the least, I thank Foodbuzz for sending me the goodies which include Moo cards, an organic Tote bag and a personalised ‘Zaiqa’ site badge. I loved them all a lot.

Luv,
Mona

Masaaledaar Pudine wala Kheema

Mint or Pudina is my most preferred herb only next to Cilantro/Kothmir. They are so gorgeous to look at! I would have loved to dedicate a part of my garden to this herb if only there was no threat of the plants being destroyed by the rabbits or raccoons or the groundhog which I consider a menace! I have them planted indoors in front of the windows in small pots and they grow very well and quite rapidly. Mint has a very pleasant, fresh and strong aroma with innumerable benefits. I add this herb, fresh and chopped mostly to all of my meat preperations as the last step just before I turn off the heat source for a refreshing aroma to the dish.

Spearmint growing in pot indoors in my kitchen

One such meat preperation in which I love to add lots of fresh chopped mint leaves is the dish I writing about today. The mint leaves enhance the flavor of the dish diffusing their minty and fresh aroma to the meat preparation and brightens it.

Masaaledaar Pudine wala Kheema – Minced Lamb/Veal meat with Mint and Spices

Kheema is one of the most loved dish in my house. It can be devoured upon as a side-dish along with a number of main dishes for a meal, or the leftovers, if any, can even be used as a filling for parathas or samosas, or between toasted bread with cheese slices as evening snacks with a warm cup of tea. I usually prepare Kheema in large amounts and portion and store them in plastic microwavable and freezable food storage boxes for very long time, so that I can use this during the days I dont feel like cooking.

Masaaledaar Pudine wala Kheema – Minced Lamb/Veal meat with Mint and Spices

Ingredients:

Minced Lamb/Veal meat – 550 gms
Red chilli powder – 2 tsp
Salt - 2 1/2 tsp
Ginger-Garlic paste – 1 heaped tbsp
Turmeric – 1/2 tsp
Hung Yogurt – 1/2 cup
Garam masala – 1 tbsp
Canola oil – 1/4 cup
Cloves - 3
Green Cardamom – 2
Cinnamon stick – 2 inch piece
Dried Bay leaf/Tej patta - 1
Yellow Onions – 2, finely sliced
Tomato paste – 3/4 cup
Small Green chillies – 4, chopped
Chopped Mint leaves – 1/2 cup

Method:

1. In a large mixing bowl, add the minced meat, red chilli powder, 2 tsp salt, ginger garlic paste, turmeric, hung yogurt and garam masala. Mix it all well with a wooden spoon and keep aside.
2. Heat oil in a large non-stick frying pan at medium heat and as soon as it warms up, add the cloves, cinnamon stick and green cardamoms. Saute them for about a minute. Add the sliced onions and remaining salt and stir fry them till they are golden brown in colour.
3. Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and let it cook for about 5 minutes. Later, open the lid and break up the lumps of meat using a wooden spoon and add the tomato paste and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally.
4. Later, once the water has completely dried, add the sliced green chillies and chopped mint leaves. Let it cook covered for a minute more. Serve warm.

Suggested Accompaniments: Warm Rotis or Parathas or Naan, or along with Basmato Chawal and a Vegetable side dish or just Khatti dal, or along with Khichdi and Khatta for a delicious and felling meal.

I am sending this as an entry to Grow Your Own event hosted by Andreas Recipes.

And before I take my leave for today, here’s a very famous and touching song that I love, ‘Ye Galiyaan, Ye Chowbaara..’ from an excellent Bollywood movie Prem Rog. It never fails to bring tears in my eyes..

Luv,
Mona

Kothmir aur Pudina Ki Chutney

This recipe is very close to my heart and my most cherished one. I love this chutney a lot, and it goes along very well along with almost all snacks like pakode, samosas, bhajiye, and tastes heavenly eapecially along with Khichdi. It has got all the goodness in it. I remember, my fair Dadi (Grandmother) always used to ask a second helping of this chutney… some times more than once! Memories are always associated with food.. many many memories with each and every dish on your table and I know everyone can agree with that.

I cherish this recipe because this is my humble Mother’s recipe which was taught to her by her mother. My Nani (Grandmother) is a very nice soul, she is a great cook too. Now, but due to age, both my Nani and Dadi, my Paternal and Maternal grandmothers cannot cook much today, but I can always ask them for the treasured tips, and recipes which are priceless to me.

Hara Dhaniya aur Pudine Ki Chuteny – Coriander and Mint Chutney 

I have slightly modified the recipe here, and used Thai Red Chillies too. They are optional. Use them if you like, you can substitute them by adding a few more green chillies depending how spicy you want this chutney to be. Also, you can add a few roasted groundnuts to the Chutney, makes it more flavorful, but here i havenot.

Store this Chutney in an airtight small glass jar in the refrigerator for upto a week.

Hara Dhaniya aur Pudine Ki Chutney – Coriander and Mint Chutney  

Ingredients:

• Fresh Cilantro/Kothmir – 1 cup, washed and dried on paper towels, roughly chopped along with the tender stems
• Fresh Mint Leaves/Pudina – 1 cup, washed and dried on paper towels, roughly chopped, only leaves
• Garlic pods – 4, large, roughly chopped 
• Thai Red Chillies – 3, washed and chopped
• Green Chillies – 4, washed and chopped
• Curry leaves – 6-8, washed
• Tamarind ball – without seeds, about the size of a golf ball (or) Tamarind Concentrate – 3 tbsp
• Sesame seeds – 1 tbsp
• Dry Desiccated Coconut – 1/2 cup
• Salt – 1 1/3 tsp or according to taste
• Canola/Sunflower Oil – 1/2 tsp

Method:

• In a non stick pan at medium high heat, pour oil and as it warms up, add the shredded coconut and the sesame seeds, and roast them both together till light brown and aromatic. Let it cool. Keep aside.
• Put the tamarind ball in a cup of warm water and let it dossolve completely. Once the tamarind pulp is all soft, sieve the pulp and keep it aside.
• In a blender container put the coriander leaves, mint leaves, garlic pods, red and green chillies, curry leaves, tamarind pulp, sesame seeds, shredded coconut and salt. Blend it till nice and smooth. You can add about half cup of water to aid in the blending if needed.

Serve chilled along with Khichdi, Idli, Dosa, Pakodas, Bhajiyas, Samosas, Croquettes, Kababs, Baghara Chawal, Aloo Paratha.. Or anything you like.

Whenever you are free, listen to this song ‘Luka Chuppi’ from the bollywood movie ‘Rang De Basanti’.

 

Its a very beautiful, touching, soulful song hindi song, , sung by the great Lata Mangeskar and A.R Rahman, never fails to bring tears in my eyes.

Luv,
Mona

Feast Time! Hyderabadi Dum Gosht Ki Biryani, Dahi Ki Chutney

Folks! Today I present you with Lamb Biryani, a simpler kind of it, with lesser oil, and lesser spices, the way we prepare it in our house, but equally yummy, moist and appealing as the original.

Hyderabad is known for its Biryani. The traditional Hyderabadi biryani is a dish of Meat and Rice infused with flavors and spices. Its the best of the one dish meals one could have ever. Biryani mostly means cooked layered rice along with meat of Beef, Lamb, Chicken, Shrimp, Deer, Hare or Fish, whatever the speciality of the day..

Lamb Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It was the best Biryani I had ever had ! This dish is so authentic that it is served along with Mirchi Ka Salan and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all weddings. Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and Mirchi Ka Salan in the menu. This dish is so important in the Hyderabadi Muslim community. It is also prepared on gatherings, occasions, parties, all kinds of merry making get togethers..

My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our family and ourselves with something special, and we immediately thought of this dish. What could be a more better meal to delight ourselves than this flavorsome fare?!

There are two methods to prepare this dish, one is with Raw meat, Kaccha Gosht and the Biryani is called as Kacche Gosht Ki Biryani. In this method, the meat is left to marinate for atleast 24 hours for the flavors to properly permeate into the meat, tenderize it and deepen the tastes. But today I am writing about the procedure to prepare a quicker kind of Gosht Ki Biryani, the Pakki Gosht Ki Biryani, where pre-cooked meat is used to prepare the dish. I will be posting the procedure of how I prepare Kacche Gosht Ki Biryani in my house in the coming days.

Gosht Ki Biryani, Dahi Ki Chutney 

Dahi Ki Chutney – Yogurt Chutney 

Makes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml
Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) - 1, small, deseeded and chopped finely

Method:

-To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.
-Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.
-Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.

Hyderabadi Dum Gosht Ki Biryani – Fragrant Flavored Meat and Rice Casserole

Serves:5-8

Ingredients:

For the Marinade

Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee - 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)  
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder - 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras - 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup

For the Garnish -

Green Chillies/Hari Mirch - 2, each slit into two
Thai Red chillies/Choti Lal Mirch - 2, each slit into two (optional) 
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish - 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk (or) a pinch of red food colour, and pinch of yellow food colour
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)

For the Rice -

Basmati Rice/Chawal – 4 cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera - 1 tsp

Method:

-Wash and soak the rice in a big bowl for about 30 minutes.
-In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
-In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
-Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
-Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
-Preheat the oven to 350°F.
-In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.  
-Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it or sprinkle the food colors and a little water. You can also add a dollop of butter if you wish. 
-Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
-Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki Chutney or Tomato Chutney.

This is my entry for Meeta’s Monthly Mingle-One Dish Dinners

Luv,
Mona

Tamate ka Kut

Tamate Ka Kut is an another Hyderabadi special dish. I love the rich red colour of this Sauce. Who wouldnt like to have a yummy rich Tomato sauce with Pulaos and Biryanis or as a side dish with almost anything..

Tomatoes, with their juicy subtle sweetness enhance the flavor of most of the dishes. I consider tomatoes as one of the most essential ingredients in Indian cooking, next to onions, dont you agree guys ?!

I like to have Tamate Ka Kut a little bit thick in consistency, not too thick though. I do not add too many spices to this dish, and like to have it only along with cumin and coriander seed powders as the main added spices. So, I suggest everyone also to keep the spices to the minimum. Yet, sometimes i end up adding a little bit more red chilli powder, as i love food when it gives a light kick on my tongue, tear in my eye

Tomatoes are rich in lycopene, Vitamin A, B, C, and in minerals like Phosphorus and Potassium etc,. So they are beneficial for a healthy immune system and proper health.

Tamate Ka Kut is a saucy curry, loved and had mostly by Hyderabadis. Its a yummy Hyderabadi Dish side dish. You can add a dollop or cream to it just before serving as a garnish. Do try it out guys..

serves: 6-8

Tamate ka Kut – Rich Tomato Saucy Curry

Ingredients:

• Tomatoes – 10, large, red and ripe, washed and quartered (or) Canned ground/crushed tomatoes – 596 ml
• Besan/Gram Flour – 1/3 cup
• Salt – 1 1/2 tsp
• Red Chilli Powder – 1 1/2 tsp
• Dry Roasted Cumin Seed Powder – 1 tsp
• Dry Roasted Coriander Seed Powder – 1 tsp
• Oil – 2 tbsp
• Cumin Seeds/Zeera – 1 tsp
• Curry Leaves/Karyapaak – 8
• Garlic pod/Lahsun -  2, whole, crushed
• Dried Red Chillies – 2, each split into two
• Fresh Cilantro/Kothmir – 1 cup, finely chopped
• Fresh Mint/Pudina
• Heavy Cream – a dollop(optional)
• Hard boiled Eggs – 4

Tamate Ka Kut – Rich Tomato Saucy Curry

Method:

• Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.
• Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
• Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
• Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
• Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flor is gone, about 30 minutes. Keep stirring it occasionally.
• Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl. Drop in a dollop of heavy cream and serve it warm.

Note: For a good dark red colour, add a few tablespoons of canned Tomato paste.

Suggested Accompaniments: It is uaually devoured along with Chinese Fried Rice, Vegetable Biryani or Pulaos as a side dish. WE use this sauce to wet rice when we have it.

Luv,
Mona

Lazeez Murgh Qorma

Murgh Qorma is one dish i and my family cannot live without. Its Irf‘s most loved dish. He will rate it ten out of ten all the time. Its a dish in which the chicken is simmered on low in a creamy fragrant yogurt sauce with ginger-garlic pastes and cashew nuts in it. There can be nothing as filling and comforting as this. Its comfort food!

It gets prepared easily, doesn’t need lot of preparation and pre-planning. Its one of the ‘most’ important dishes in Hyderabadi cuisine. Earlier, for the preparation of this curry, the Chicken was allowed to cook on low heat for a long time in the fried onion and the fragrant spiced yogurt sauce till soft and perfectly done. But i have modified it a bit from the original style, and cook it in a differet way, so that it’s simpler, healthy and creamier.

In Hyderabad, this dish is mostly prepared on every Gatherings and Occasions, big or small, be it a wedding, a birth, new house, new car, or Eid.. It is usually had along with Naan or Rumali Roti. The bread is dipped into the warm sauce, and had with a few bits of Chicken in each morsel.

A typical Hyderabadi menu for an Occasion will be: Non-Vegatarian or Vegetarian Kababs or Spring rolls and Marag as Appetizer; Any Sookha(dry) Chicken or Mutton Curry, or Chicken/Lamb Qorma (this will be the Patla Salan- Liquid Gravy Curry, with Rumali Roti(Rumali means Kerchief, its called so because the Roti is unbelievably as thin as a kerchief!, it is light and very yummy), Lamb/Chicken Biryani along with Mirchi Ka salan, and then a Meetha. Ah! I am missing India and my place’s wonderful and mouth watering dishes. I am proud of my place, Hyderabad for its very Ethnic and Scrumptious Cuisine. I will post the recipes of each and every recipe here to share with you all guys, the way i prepare it in my house.

I plan to publish a Cookbook of my own where i can write all my Recipes, my version of Hyderabadi Cuisine. I have not done much about it right now. This thought and wish lingers on my mind and i think its time i should do something about it. I need resources for this project. Will let you guys know as the work proceeds..

You can add heavy cream, cashew nuts or almonds, and cubed potatoes too in this dish. But it is optional. You can even exclude Chicken in the recipe and only add potatoes instead, to make it ‘Aloo Ka Qorma’. If you do not even want potatoes, you can simply make it ‘Malai Qorma’, excluding the Chicken and Potatoes. The procedure to prepare ‘Mutton/Lamb Qorma’ is slightly different. So, i will post its recipe separately in the coming days.

Lazeez Murgh Qorma

Ingredients:

• Chicken with bone/Boneless Chicken Breast – washed and cubed into bite size pieces, 500 gms
• Red Chilli Powder – 1 3/4 tsp
• Turmeric – 1/2 tsp
• Ginger-Garlic Paste – 2 tsp
• Salt – 2 tsp
• Dry Roasted Coriander Seed Powder – 1 1/2 tsp
• Onions – 4, large, sliced thick
• Cashewnuts and Almonds – 1/4 cup, chopped
• Canola/Sunflower oil – 4 tbsp
• Yogurt – 1 1/2 cups, lightly beaten
• Desiccated Coconut/Coconut Milk – 2 tbsp
• Mint leaves/Pudina – 1 cup, finely chopped
• Cilantro – 1 cup, finely chopped
• Potatoes – peeled, washed, and cubed, 1 cup (optional)
• Heavy Cream – 2 tbsp
• Thai Red Chillies, Coriander leaves – for garnishing

Method:

• Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
• Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
• Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl. Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
• Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
• In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
• The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
• Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
• Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
• Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.

Enjoy!

I am sending this entry to Meeta as the theme for her Monthy Mingle this time is ‘Comfort Foods’. I’m waiting for its round up, now who doesnt like Comfort Foods?!

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