Sheekh Kawab Series~II

Sheekh kawabs are quite interesting and fun finger foods to prepare, and very versatile too. I love to mix and match and play with a variety of ingredients to flavor the sheekh kawabs and alter the tastes deliciously for a change. I had also posted an another version of sheekh kawabs a few months back. The main ingredients in todays version of sheekh kawabs are dhaniya/cilantro and hari mirch/green chillies, lending a faint tangy yet fresh flavor to them. These kababs are sure to whet your taste buds.

My lunch plate – Khushka with Khatti dal and Sheekh Kawab
(Plain boiled rice with sweet and sour lentil soup and Meat Kababs)

Marinate the meat in the spice mixture for atleast 6-8 hours or overnight for the best results, so that it absorbs all the flavors and the meat gets tender. One of my close friends S was telling me that she sun-dries the peels of very raw young papaya and once completely dry, powders them to store in jars in cool dark place at room temperature. It has a long shelf life. She added that she uses about a pinch or two of this powder as a tenderizer for the meat and leaves it to marinate for delicate melt in mouth kawabs. This I thought is a useful tip to share with my readers.

Sheekh Kababs – Minced meat Kebabs (II)

Makes: 15-18, enough for a large gathering

Ingredients:

Dry roasted and powdered Cumin seeds/Zeera – 1/2 tsp
Dry roasted and powdered Coriander seeds/Dhaniya – 1/2 tsp
Green chillies/Hari mirch – 8, roughly chopped
Lean Lamb meat – 900 gms
Thick yogurt – 2 tbsp
Chopped blanched almonds – 1 tbsp
Turmeric/Haldi – 1/4 tsp
Salt – 2 tsp
Red chilli powder – 1/2 tsp
Egg -1, large
Ginger garlic paste – 2 tbsp
Khoa – 1 tbsp
Raw papaya skin paste – 2 tbsp
Roughly chopped Cilantro/Kothmir – 1 cup, loosely packed
Lemon zest – 1/2 tsp

Kawabs ready to be grilled

Method:

-Wash and cube the meat into bite size pieces. Add the meat to a food processor along with all the other ingerdients and pulse until the meat is minced and completely mixed with all the other ingredients. Put this mixture into a mixing bowl. Cover and let it marinate in the refrigerator overnight.
-The next day bring it back to room temperature. Dip your fingertips in a little canola oil and smear you palms with it. Take a large lemon size ball of the meat mixture in your hands and shape it into a sausage. Insert a metal skewer into it to make hole all the way through it. Enlarge the hole by rotating the kawab a few times around the skewer. Remove the skewer and place the Kawab on a baking pan lined with aluminium foil. Keep repeating until the whole mixture is finished.
-Preheat the oven to 350°C. Place the baking tray uncovered in the middle rack. Turn the kawabs once after 15 mins. Let cook for a furthur 15 mins. Serve warm.

Suggested Accompaniments: For a simple meal, serve these kawabs warm along with Khatti dal and Khushka. You could also serve it along with Dalcha, Baghara khana and a salad for a party meal, or simply along with a chutney as a snack.

Luv,
Mona

Home made Yogurt, Dahi

Preparing yogurt, the wonder food-a natural antibiotic, at home is quite a simple task. Yogurt is one of the essential ingredients in Hyderabadi cuisine. Its sweet-sour flavor is used in marinating the meats, and to prepare gravies for curries. I often prepare yogurt at home and use store brought yogurt occasionally.

Homemade Yogurt

To prepare yogurt you can either use full fat whole milk or skimmed milk, it is your wish. The proportion I use to make Yogurt is 1 tablespoon of starter yogurt to every 1 litre of milk.

Homemade Yogurt/Dahi at home:

Makes-2 cups

Boil 2 cups of milk stirring frequently in a heavy based saucepan over medium heat. Remove from heat and pour the milk into a bowl. Set aside for a few minutes. Wait until the milk is just lukewarm, you should be able to tolerate the heat of the milk on your finger for about 20 seconds or a thermometer inserted should read between 105-115°F (if the milk is too hot or cold, yogurt/dahi will not properly set). Pour about 2 tsp of the lukewarm milk into a cup, add 1/2 tbsp of thick plain yogurt/dahi to it and uniformly mix it. The added yogurt is called as the starter yogurt. Pour this mixture into the lukewarm milk and gently stir to mix well. Cover and keep aside for it to ferment in a constant warm and dark place where it not disturbed at all for around 8 hours or overnight. Once set, refrigerate the yogurt to store. The longer the yogurt is stored, the sourer it becomes.
Always save some yogurt as it can be used as a starter for the next batch.

Tip: As I live in a place where the temperatures are usually very chilly during winters, what I do is put the bowl of lukewarm milk on a heating vent and add the yogurt starter, mix it well and cover the bowl with a lid. Wrap the bowl in a towel and leave it to set, undisturbed, for about 8 hours or overnight. You will get thick and creamy yogurt by morning.

In places where it is warm and humid, making yogurt is quite easy and does not require much attention. You can cover the bowl with the yogurt starter and leave it on your countertop, undisturbed for it to set around 8 hours.

Luv,
Mona

Mirch Bhajiye

Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the chutneys they offer.

Slit Serrano chillies

I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

• Serrano chillies – 12, straight
• Oil for deep frying

For the stuffing-

• Roasted coconut paste (refer below for recipe) – 1/2 tsp
• Roasted groundnut paste (refer below for recipe) - 1/2 tsp
• Roasted Sesame seeds – 1/2 tsp
• Roasted Coriander powder (refer below for recipe) - 1/2 tsp
• Tamarind concentrate – 2 tbsp
• Salt – to taste

For the batter:

Besan Batter

• Chickpea flour/Besan – 300 gms
• Red chilli powder – 1 tsp
• Salt – to taste
• Ajwain – 1/2 tsp
• Water

Method:

• Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)

Stuffed Chilli

• In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
• In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
• Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.

Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.

For my convenience I stock up on a few roasted spice powders and pastes that usually last for almost a month or more. Heres how I prepare and store them.

Roasted Cumin and Coriander powders:

Dry roast cumin and coriander seeds seperately, let them cool down and powder them in a spice grinder until very fine. Store the seperately in small glass air tight jars.

Roasted Coconut paste:

Dry roast shredded coconut until golden brown and a beautiful aroma fills. In a grinder, add the roasted coconut and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store refrigerated in small glass air tight jars for future use.

Roasted Groundnut paste:

Dry roast split peanuts until golden brown and a beautiful aroma fills. In a grinder, add the roasted peanut halves and process until the natural oils are released. Keep scraping the sides and process until it is a fine puree. Store frozen in small glass air tight jars for future use.

Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!

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

Amchur-Harimirch wale Kacche Gosht ke Kofte

Happy Indepedence Day all my dear Indians!

Kofta (in Urdu language, Singular-Kofta; Plural-Kofte) means meatballs. Among all the meatball curries that I prepare, two of them, the Methi-Gosht ke Kofte and this one that I am writing about today are the most favorite in my house and we devour them along with warm Naan, or Afghani Roti which I get from the market usually.

It is called as ’Kacche Gosht ke Kofte’ as the meatballs/Kofte in this method are added raw into the hot gravy and are allowed to cook in it. The meatballs cook perfectly in the hot bubbling gravy within a few minutes. I love this technique because, as the raw meatballs cook in the hot gravy, they impert their juices and flavor and give a deep taste.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy 

The two main ingredients here are Amchur in the Kofta and Green chilli paste in the gravy. You can feel the light tartness in the meatballs when you have them and the slight hotness due to the green chilli paste in the gravy make you leave wanting for more. It is a very simple recipe.

As Ramadhan is fast appraching, you can prepare this curry in large amounts, portion it and store it in freezable plastic food storage boxes that are microwave safe. When you sit to have your meal after iftaar, just microwave the box for a few minutes, and you are done. It will save you a lot of time.

You can use ground meat to prepare this curry, or if ground meat is not available, then you can even use meat chunks to prepare it. Wash and cut the meat chunks into bite size pieces, and put the chunks along with the spices for meaballs in a food processor, and pulse till the meat is well ground and mixed with the spices. Food processor is one of the most important kitchen gadgets in my kitchen. It makes my work very easier.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy

For the Meatballs/Kofte

Ingredients:

Ground Veal/Lamb/Goat meat (or) Veal/Lamb/Goat meat chunks cut into bite size pieces or mince – 300 grams (read the notes above)
Dry Raw Mango/Amchur – 2 tsp
Red chilli flakes – 2 tsp
Garam Masala – 1 tsp
Salt/Namak – 1 tsp
Turmeric/Haldi – 1/2 tsp
Ginger-Garlic/Adrak-Lahsun paste - 2 tsp

Kacche Gosht ke Kofte – Raw meatballs

Method:

-In a food processor or a blender, add all the ingredients and pulse till the mixture is all well mixed. Remove it into a bowl. Take a small amount into your hand and shape into little balls (approx 1 inch in diameter) rubbing the mixture between your palms. Continue making balls untill all the mixture is completed. Keep aside.
-Wash your hands well with soap.

For the Curry/Gravy:

Ingredients:

Canola oil – 4 tbsp
Yellow onion – 3 , large, thinly sliced
Salt – 1 tsp
Seseme seeds/Til – 1 tsp
Cumin seeds/Zeera – 1 tsp
Carom seeds/Ajwain – 1 tsp
Clove/Laung – 2
Green cardamom/Elaichi – 4
Cinnamon sticks/Dalchini – 1 inch stick
Ginger-Garlic paste – 2 tsp
Green chilli – finely chopped, 2 tsp
Red chilli powder – 1/2 tsp
Yogurt – 2 cup, lightly whipped
Beef Stock – 1 litre
Curry leaves – 6
Dried red chilli – 4, broken into two, seeds shaken out

Method:

-Pour oil into a large non-stick frying pan at medium heat and as soon as it warms up, add the onion and salt. Saute it for 3 minutes, then cover the lid. After 3 minutes, stir the onions, add a tablespoon of water and cover the lid again. Continue doing this until the onions are well browned and soft.
-Add seseme seeds, cumin seeds, carom seeds, clove, green cardamom, cinnamon, and ginger-garlic paste and green chillies. Saute them for 2-3 minutes. Sprinkle red chilli powder. 
-Add the yogurt and keep strirring it continously for 1-2 minutes. Turn the heat off. Once cool, pour this gravy into a blender container and blend till finely pureed. 
-Pour this back into the pan. Add the meat stock and increase the heat to medium high. Let it come to a boil.
-Lower the heat to medium low, and gently add the meatballs one by one to the gravy in a single layer, and close the lid. Let it cook for 10-15 minutes. Keep gently giving it a stir every 3 minutes or so taking care not to break the meatballs. Serve warm.

Suggested Accompaniments: This curry goes very well along with Naan or Afghani Roti, or even along with steamed Basmati.

This curry goes all the way to Srivalli of ‘Cooking 4 All Seasons’ who is hosting the event- Curry Mela.

Have a pleasant weekend eveyone!

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

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

Adraki Murgh

Today is the first official day of Spring here and the forecast nowhere shows such signs. It will be remaining cloudy with a few showers of snow and the temperatures remaining in ‘minus’ for some more time. There are a few signs of sun only the next week, which again are not very consistent. I hope Spring arrives very soon. Winter has been too beautiful, loved it so much, but i admit it gave many problems to my dear hubby.. the shoveling, the problem with car and snow troubled him a lot. I am waiting for spring, then summer, mainly because i can take my grill out, and also plant a little vegetable garden inshallah. So looking forward to it..

Speaking about planting your backyard with plants and herbs, ginger is the simplest. Whenever i see some rhizomes with buds, i just plant them in a pot, keep it well watered, and in some time i see the pot full of ginger rhizome. It comes very useful to me, and it keeps fresh in the soil.

Adraki Murgh - Ginger Chicken 

I prepared this dish with these fresh ginger rhizomes. And it is also one of the quick non-vegetarian dishes that i prepare quite often in my house. Today i share with you the procedure of how i prepare Ginger Chicken. I believe the flavor of chicken goes very well along with ginger. They are made for one another. The sharp pungent taste of ginger, the sweet flavor of onion, and chicken is this dish is perfectly delectable. Irf loves this dish.

Adraki Murgh – Ginger Chicken

Serves:6-8

Ingredients:

To Marinate-

• Chicken Boneless Breast Meat/Murgh – 800 gms, washed, pat dried and cubed into bite size pieces
• Ginger juliennes - 3 tbsp
• Garam Masala - 2 tsp
• Yogurt/Dahi – 3 tbsp
• Red Chilli Powder/Lal Mirch Powder - 2 tsp
• Salt/Namak – 2 tsp
• Turmeric/Haldi – 1/3 tsp

Other Components- 

• Cloves/Laung – 3
• Canola/Sunflower Oil – 3 tbsp
• Curry leaves (fresh) - 4
• Yellow Onion – 1, large, thinly sliced
• Scallions/Hari Pyaz - chopped, for garnishing
• Ginger juliennes - 1 tbsp

Method:

• In a bowl or a resealable plastic bag, marinate the chicken with the ingredients under the heading ‘To Marinate’. Let the chicken marinate for about 2-4 hours in the refrigerator. Remove the chicken from the refrigerator and bring it to room temperature atleast an hour befor you plan to cook it. (Remember this always)
• Later, heat oil in a non-stick heavy bottomed pan at medium high heat and throw in the cloves and thinly sliced onions. Stir fry it till the onion is lightly browned. Add the curry leaves and saute it for just a minute more.
• Add the marinated chicken and mix it well with the sauteed onion mixture. Close the lid for about 15 minutes. Later, open the lid and stir it gently, being careful not to break the tender chicken pieces.
• Let it cook uncovered for a little more time, till it is quite dry. Garnish with the ginger juliennes and spring onions.

 Suggested Accompaniments: Parathas or Naan or Pulao..

Luv,
Mona

Dahi Tamatar Murgh

Its been snowing, snowing very hard here since friday night. Today, I see Sun in the sky and I liked the early morning sunlight streaking through all the windows into my house. Beautiful day it is!! Like I said earlier, I love snow!.. love it when it snows, it looks so bueatiful. Its a wonder to watch! And.. did I tell you i get that strong urge to eat snow whenever I’m outside in snow! Irf (hubby) and my Sis tease me always about this! I dunno how this sounds guys, but I feel like doing it always, and I tried once too!! Yeah! I did. It was tasteless, didnt like it much, but wanna try again Is something wrong with me? I wonder!!

Dahi Tamatar Murgh – Baked Tomato-Yogurt Chicken 

Food, especially in winter has to be comforting! The first thing Irf asks me after he returns home is, ‘Whats for dinner today?’ So, I try and prepare meals that are effortless to me and satisfying to my family too. These kind of quick curries, like the one I am writing about today, is my family’s favorite,.. and mine too. You guys will also love it. This dish is easily done in less than 45 minutes. You just have to mix them all up, marinate for a little while, and let it slow cook by itself for the required time in the oven, and in the mean time you can prepare your other dishes for the day. It’s light, doesnt have much oil, and you can even lessen the oil to one teaspoon if you wish! The yogurt and tomatoes give the Chicken a sweet-sour taste, and the Garam masla makes it a little bit spicy. Its a very warming dish for these winters.

Dahi Tamatar Murgh - Slow Cooked Tomato-Yoghurt Chicken 

Ingredients:

• Chicken Breast Pieces/Murgh – 800gms, cut into bite size pieces
• Tomato Paste – 3 tbsp
• Olive Oil – 1 tsp
• Ginger Garlic Paste – 1/2 tsp
• Red Chilli Powder – 1 tsp
• Salt – to taste
• Yogurt - 2 tbsp
• Garam Masala – 1 tsp
• Turmeric – 1/3 tsp
• Cilantro – 1/2 cup, finely chopped 

 

Dahi Tamatar Murgh - Slow Cooked Tomato-Yogurt Chicken, in a baking dish

Method:

• In an Oven proof flat baking dish, mix all the above ingredients, except the coriander leaves, and let it marinate for 30 minutes or 2-4 hours preferably at room temperature if you can preplan it.
• Preheat the oven to 350°F
• Cover the dish tightly with an aluminium foil and put this dish in the middle rack of the oven.
• Check once after 25 minutes, and mix it well. Cover it again with the aluminium foil and put it back at the same temp in the Oven to cook completely.
• Remove the dish after 45 minutes. Garnish with chopped coriander leaves and serve hot.

Suggested Accompaniments: Basmati Chawal or Naan or Roti or Parathas or Pulao..

Check out Ripple and Free Rice. They are both for a very noble cause, and spread the word. 

Luv,
Mona