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

Puran ke Laoz

Chana dal, or split bengal gram are an essential item among Pulses in Indian cooking. The other dals most commonly used by indians in their everyday cooking are Toor dal or Split pigeon pea, Masoor dal or Red lentils. These three pulses or dals are the basic source of protein intake in an Indian, chiefly vegetarian diet. Mostly savory dishes are prepared out of dals, but a few of the sweet dishes like the one I am writing today are my favorites.

Chana dal and a block of Jaggery/Gud

My Ammi prepares the following halwa a lot. It brings back many sweet memories from my childhood. It is a simple meetha, which everyone will enjoy, and it is healthy too. It has got chana dal which are rich in proteins, ghee which has got many health benefits and lots of nuts to add flavor and richness.

This meetha is quite subtly sweetish in taste. Once this meetha is done, it is spread out evenly on a flat greased dish and left to set until cool. It is then cut into diagonal pieces, hence called laoz. You can always add more sugar or khoa for flavor according to your preferences. The prepared chana dal or split bengal gram paste is called as ‘Puran’. It is also used as a stuffing for Parathas, just like Aloo Parathas, to prepare ‘Mitthi Roti’, and also as a filling in the ‘Halwa/Puran Puri’ which are the halwa stuffed deep fried pastries/puri which I will write about soon. Khoa and nuts are added to the Puran for that purpose.

An Indian Kadai

It is better to prepare this meetha in a non-stick heavy bottomed kadai or saucepan, so that it wont stick to the bottom and burn. A kadai is a deep Indian kitchen utensil. It is wok shaped, has thick walls, usually used to for deep frying purpose. Mine is a new addition to my kitchen utensils, recently gifted to me by my MIL.

Puran ke Laoz – Bengal gram Halva

Ingredients:

Chana Dal – 1 cup
Sugar – 75 grams
Jaggery – 40 grams
Powdered cardamom pods – 1/4 tsp
Khoa – 3 tbsp
Ghee – 2 tbsp
Finely chopped nuts (walnuts, pistachio, almond, pine nut) – 1/8 cup
Slivered nuts – for garnish

Puran ke Laoz – Bengal gram Halva

Method:

-Soak the dal for about 3-6 hours in surplus cool water. Later, drain and wash the dal. Pressure cook the dal in fresh cool water, until it is soft. Let cook until there is little or no water left. Once cool, puree it to a fine paste in a blender.
-Grease a stainless steel thali or any swiss roll tin with a little oil/ghee. Keep aside.
-Put the paste into a non-stick Kadai at medium heat. Add the powdered cardamom powder, ghee, jaggery, sugar and khoa. Mix well and keep stirring continously and let it cook until it thickens, no longer sticks and leaves sides of the pan. It will take around 20 minutes (time depends on the amount of water in the paste). Once done, stir in the chopped nuts. This is the Puran. Put the puran on the greased thali or swiss roll tin and spread it evenly to a thickness of 1 cm or half inch. Flatten the surface using a flat spatula. Once a little bit cool, put it in the refrigerator for an hour to serve later.       

You can store these meetha stacked in an air tight food storage box for upto a month.

Luv,

Mona

Chuqandar ka Halwa

Chuqandar, in Urdu, also called as Beetroot in English are one of my favorite veggies. This nitrate rich, gorgeous root vegetable is best eaten as a salad, roasted, boiled or steamed and then seasoned lightly for added flavor. They are high in fibre, calcium, potassium, folate, antioxidants, vitamin A and C, minerals and other micro nutrients and quite low in calories. They are also used to treat hypertension and hence maintain a healthy cardio vascular system.

Beetroot – Chuqandar

Be careful when you are working with these ground vegetables, as its juices tend to stain whatever comes in contact, like your hands, chopping board etc.

Beetroots are also commonly referred to as Sweet Beets, as they are very sweet in taste. They have a unique earthy sweetness in them, and are hence perfect for halwa or a dessert to serve on special occasions.

Serves – 2 to 4

Chuqandar ka Halwa - Beetroot Dessert

Ingredients:

Beetroot – 1, medium sized, washed, peeled and coarsely grated
Fat free Half and Half cream – 1 cup
Sugar – 4 to 5 tbsp or according to taste (the amount of sugar depends on the size and sweetness of the beets)
Ghee – 1 tsp
Finely slivered blanched almonds+pistachios – 1 tsp
Raisins + chopped walnuts – 1 tsp

Beetroot Dessert -Chuqandar Halwa

Method:

-Heat a thick bottomed non-stick saucepan at medium heat and add the grated beetroot.
-Pour in the cream and let simmer uncovered on low until most of the cream has been absorbed by the beetroot. Keep stirring it occasionally.
-During the mean time, heat ghee in a pan at medium heat and throw in the prepared dry fruits and nuts. Roast them until they turn golden brown. Reemove from heat and keep aside.
-Add sugar to the cooking beetroot and let cook for a furthur 5 minutes or until the halwa is thickened.
-Serve warm or cold garnished with the roasted dry fruits and nuts in ghee.

I am sending this royal halwa over to RCI-Lucknow cuisine.  

For some more ideas on how to use beets, head over to the healthnut blog.

Luv,
Mona

Qubani Ka Meetha

Qubani ka Meetha never fails to reminds me of the grandiose and pompous Hyderabadi weddings. A Hyderabadi gathering is never complete without the presence of this glorious meetha that has become synonym and a glory to the place of Hyderabad. 

Qubani Ka Meetha topped with thick cream

Qubani, in Urdu language means Apricot in English. For this particular meetha, only dried apricots are used along with their kernels, which are rehydrated in a sugary syrup into a thick compote. I prefer Kashmiri or Afghanistani dried apricots with their kernels to prepare this dessert as I find the dried apricots from Kashmir or Afghanistan very delicious and sweeter in comparision to others.

Dried apricots are high in fibre and proteins. I usually stock up my pantry with a few extra packets of dried apricots as they keep very well in room remperatures.

Dried apricots, soaked and halved apricots, their kernels and nuts

The amount of sugar you use in the preperation of this dessert depends on the sweeteness of the kind of dried apricots you are using. Be careful before you add sugar, use it according to your tastes.

Qubani Ka Meetha – Apricot Compote

Ingredients:

• Dried Apricots/Qubani – 400gms (preferably dried naturally)
• Saffron threads – a pinch (optional)
• Sugar – 300 gms
• Thick cream/Custard/Vanilla Ice-cream for serving

Method:

• Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their kernels and keep them aside in a cup. Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed. Once the done, let it cool down. (You can even pressure cook for speedy cooking)
• Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
• Once the apricots are cool, pour half of it into a blender container and blend till pureed.
• Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook until it has become thick and pasty in consistency. Taste check for sugar. Add more if you need.
• Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking. 
• Garnish with the badam/nuts and the saffron threads and serve it chilled topped with fresh thick cream, custard or a generous dollop of (Amul) Vanilla ice cream. 

Qubani Ka meetha served garnished with nuts

It is one of the most simple but incredibly delicious Hyderabadi desserts that you will definitely love and remember always. 

Mansi from Fun and Food Cafe has requested me to send this dish to her Vegetarian Thanksgiving event that is hosting on her delicious blog. Mansi, so, here it is.. my recipe all the way to you

Foodbuzz: A couple of days ago, I recieved a lovely Apron and a Rubber Spatula from Foodbuzz. Thankyou for the genorosity for sending me those gifts. I am enjoying using them in my kitchen everyday. 

Luv,
Mona

Matar Paneer

Paneer is perhaps the only kind of cheese most commonly eaten in India. It has a sweet smell, kind of rubbery with a mild flavor and the best form of protein source for vegetarians in their diet next to Soya protein(TSP_TVP). It is a block of condensed milk solids made my curdling milk (low fat or high fat) with acid, then strained with a muslim cloth and left to set under a weight until it is set into a block of white smooth textured cheese.

The first time I tasted Paneer was when I was in my teens during my school days. At the lunch break, I and my class mates would sit under the trees for shade in fresh air in the school playground with napkins spread on our laps and share our tiffin boxes passing about a spoonful of what each one of us had brought that day until we all had a sample of everyone else’s to taste. There are always memories associated with food. Since then, I love to add paneer in my food.

Vacuum-packed paneer is available ready made, either frozen or fresh, at most of the Indian stores. I love to prepare my own Paneer whenever possible as I find it more soft, fresh and delectable. The procedure is effortless. You can later cut it into cubes and store them either frozen if you plan to use it after a while or refrigerate it in a plastic wrap to use it the next day.

Homemade Paneer – Indian (Unaged) Cheese

Ingredients:

• Milk (low fat or high fat) - 2 litres
• Buttermilk – 4 cups

Homemade block of Paneer – Indian (Unaged) Cheese

Method:

• Line a sieve with a moistened muslin cloth and put it in sink.
• Bring milk in a large saucepan to a boil over medium heat, stirring occasionally to prevent scorching.
• Add the buttermilk, and lower the heat. Keep stirring the milk for a few minutes until you see the milk has curdled completely.
• Carefully strain the curdled milk through the sieve lined with the muslin cloth. Let drain.
• Later, lift the edges of the cloth and tie the corners of the cloth into a bag completely enclosing the curds. Place it back in the sieve. Set aside under a heavy weight for about 3-4 hours to press to a flat shape about 2 cm thick. 

The following is a curry I prepare quite often using paneer and frozen peas. The rich and subtle spicing in this curry is worth trying out. You will all love this gluttingly delicious side dish.

Matar Paneer – Indian Cheese and Peas curry

Ingredients:

• Home-Made Soft Paneer/Cottage Cheese – 200 gms, cut into bite sized cubes
• Fresh or Frozen Peas/Matar – 2 cups
• Dry Roasted Coriander powder – 1 tbsp
• Dry Roasted Cumin seed powder – 1 tbsp
• Onion – 1, large, finely chopped
• Tomato paste - 6 tbsp
• Salt – to taste
• Red Chilli powder – 2 tsp
• Canola Oil – 2 tbsp

Matar Paneer – Indian Cheese and Peas curry

Method:

• Por oil into a large frying fan with lid on medium heat and as soon as it warms up add the chopped onion. Stir fry it till lightly browned, then add the tomato paste, coriander and cumin seed powder and mix well
• Add the cubed paneer, red chilli powder, salt, peas, half cup water and gently mix. Close the lid and let it cook for about 5-8 minutes. Serve warm. 

Suggested Accompaniments: Serve it warm along with freshly prepared Rotis.

Luv,
Mona

Hari Pyaaz aur Malai wale Jhinge

This is one of the dishes that I prepare when I do not have much time to spend in my kitchen. These creamy prawns with scallions get prepared quite quickly and contain all the goodness. 

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream  

Prawns are my favorite among the Seafood. These little crustaceans are devouring. In this dish I have used hari-pyaz/scallions and light cream along with some other ingredients as well, each one of them imparting their own special flavor to the dish, but keeping the flavor of the prawns the dominant.

I have also used the Salan Masala which I learnt from the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. This masala has now become a very important ingredient in many of my daily recipes and I find it very flavorful. I’m sharing the recipe of the masala with you all which I found in the cookbook.

Salan Masala

Makes about 2/3 cup

Ingredients:

• Dry Dessicated Coconut – 1/3 cup
• Sesame seeds – 1 1/2 tbsp
• Coriander seeds – 1 tbsp
• Cinnamon stick – 1 insh piece
• Whole cloves – 4
• Green Cardamom pods – 6 green
• Cumin seeds – 1 tsp
• Red Chilli powder – 2 tsp
• Turmeric – 1 tsp

Method:

• Dry roast the coconut and sesame seeds at medium heat until golden forn 3-4 minutes. Set aside to cool, then in a spice grinder, grind it to a fine powder. Transfer to a bowl.
• Add coriander, cinnamon, cloves, cardamom and cumin to the same pan. Dry roast at medium heat, stirring, until fragrant, 4-5 minutes. Set aside, cool and gring to a fine powder. Add to the coconut mixture along with chilli powder and turmeric. Stir well to combine. 
• Transfer to an airtight container. Store in refrigerator forupto 6 months. Use a clean dry spoon each time to us ethe masala to prevent mold from forming.

I usually get frozen prawns as they are easy to keep and are available for me to prepare and have them whenever I want. You can even use fresh prawns if available. I miss all the freshly available food in abumdance in India so much. Here, I do not get most of my Indian ingredients, and miss many of the Indian delicacies.

Tip: I have been practising a new way of storing food. I wash, dry and chop them up in the required shapes and freeze them in zip-lock freezer bags for weeks together. Foods that I usually store frozen are chopped green beans, chopped scallions, chopped bottle guard, choped okra, thickly chopped bananas and so on..

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream

Ingredients:

• Fresh or Frozen Prawns – 400 gms, deshelled; tails, legs and veins removed 
• Canola Oil – 2 tsp
• Scallions – 3 cups, chopped with both the green and white parts
• Tomato Paste – 2 tsp
• Red Chilli Flakes – 1 tsp
• Turmeric – 1/4 tsp
• Salt – to taste
• Light Cream – 2 tbsp
• Lemon Juice – 2 tbsp
• Grated Ginger – 1 tsp
• Salan Masala - 2 tsp

Method:

• Pour oil into a large frying pan with lid at medium heat and as soon as it warms up, add the scallions and saute them for 3-5 minutes. Add tomato paste, red chilli flakes, turmeric, salt and shrimp. Mix, cover with lid and let it cook for 3 minutes.
• Later, add light cream, lemon juice, grated ginger and salan masala. Gently mix well and cover and let it cook for 5 more minutes. Serve warm.

Suggested Accompaniments: It tastes wonderful along with warm Rotis, or Basmati Chawal and any Vegetable side dish.

Luv,
Mona

Qaeema Aloo Matar

The weather has not been good at all. Been playing games with us since the temperatures actually started to be in the two digits. Its has suddenly become so very hot, this being just the Spring in Canada and not Summer yet. Weather has been too topsy-turvy for the past two to three weeks, resulting in me catching Flu. It was terrible. Now I feel alright and thank my God for the good health again. It sure is a precious bounty-Good health.

I have not even been cooking since the past few days, but yesterday as I began to feel alright, I prepared Qaeema Matar Aloo and had it with some warm Phulkas. It was so good. Good home cooked food is always very comforting and gives solace.  

 

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry 

For this recipe, you can use the ground meat of Veal, Lamb or Goat, whatever is available. It turns out equally delicious and I have tried this recipe with all the above mentioned meats.

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry

Ingredients:

For Gravy:

• Canola/Sunflower Oil – 4 tbsp
• Yellow Onion/Pyaz – 3 medium, finely chopped
• Tomato – 1, large, chopped
• Red Chilli Powder/Lalmirch Powder - 1 tbsp
• Salt – 2 tsp
• Potato – 2, medium, peeled and quartered
• Tomato Ketchup – 2-3 tbsp (I use Heinz) OR Tomato Chilli Sauce – 2-3 tbsp

To Cook Qaeema/Ground Meat:

• Canola Oil/Sunflower Oil – 2 tbsp
• Qaeema/Ground Lamb/Veal/Goat meat – 700 gms, washed and drained
• Turmeric Powder/Haldi – 1 tsp
• Garam Masala – 2 tsp
• Soya Sauce – 1 tbsp
• Lemon Juice – 4 tbsp
• Matar/Frozen peas – 1/2 to 1/4 cup
• Shredded Cheddar Cheese - 4 tbsp (optional)

Method:

• Pour 2 tbsp oil into a non-stick heavy bottomed sauce pan at medium high heat and throw in the finely chopped onions as soon as the oil warms up. Keep stirring them until they are lightly browned.
• Add the chopped tomato, red chilli powder and salt and mix well. Let it cook until its mushy.
• Add the quarted potatoes and a little water and close lid for 3-5 minutes. Remove from heat and keep aside.
• In an another saucepan, pour the rest of the oil, and add the freshly washed ground meat and let stand for 5 minutes. Stir to break lumps and add turmeric powder, garam masala, soya sauce, lemonjuice amd keep stirring until the water starts evaporating and the raw smell of the meat wards off.
• Pour in the reserved gravy of tomato onions and potato and mix the whole thing together. Let cook on low heat and when the water has almost evaporated, add frozen peas and give it a stir.
• Garnish with shredded cheddar cheese, and serve hot.

Suggested Accompaniments:Serve it hot with Basmati Chawal / Naan/ Afghani Roti, along with a dollop of butter.

Tip: Leftovers? Use up this left over curry as the filling for Samosa for some very delicious Snacks.

Luv,
Mona

Fettuccine in Creamy Coconut Milk

Pasta is loved by everyone, and i believe it is one of those simplest one dish meals one can think of which is also everyone’s favorite for times when you have to serve the meal in less than 35 minutes. This is one such dish that i prepare using the usual ingredients and turns out to be a great hit with my loved ones.

This is my lovely Sisters recipe. She taught me this recipe and i prepare this along with any noodles that I have in my house. I also serve it along with Chicken Tikka, Salmon Tikka or Lamb Tikka. Children will especially devour upon it, and the elders too.  

 

Fettucine in Creamy Coconut Milk 

Coconut Milk here makes a creamy sauce giving it a rich golden colour. Its healthy and nutritious.

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

• Canola Oil – 4 tbsp 
• Yellow Onions – 2, thinly sliced
• Tomatoes – 1, large, finely diced
• Red Chilli Powder – 2 tbsp
• Salt – 2 tbsp
• Garam Masala – 1 tbsp
• Cornmeal – 2 tbsp
• Coconut Milk – 3 tbsp
• Light Cream – 1 tbsp
• Water – 2 cups approx
• Green Capsicum – 1, chopped
• Red Capsicum – 1, chopped
• Crimini Mushrooms – 100 gms, sliced

To Prepare Pasta 

• Fettuccine Noodles - 500 gms
• Water – 5.5 litres
• Salt – 1 tbsp

Method:

• In a heavy non-stick saucepan at medium high heat, pour in oil and as soon as it warms up, add the sliced onions and sauté them till they are light brown in colour. Add the chopped tomatoes, red chilli powder, salt and garam masala. Mix and let it cook on medium heat till the tomatoes are mushy.
• Transfer the mixture to a blender container and add cornmeal to it. Blend till pasty.
• Pour this paste back in the same pan and let it cook till oil seperates.
• Add Coconut milk, cream and water to it. Let it cook for 3 minutes.Throw in the chopped red and green capsicums and mushrooms. Bring to a boil at medium high heat.
• Meanwhile in a large saucepan , pour water and add the remaining salt to it. Bring it to a boil and add the pasta and stir until water again returns to a boil. Cook uncovered for 9 minutes stirring occassionally or until al dente. Drain.
• Mix the drained pasta with the prepared Coconut milk sauce in the saupan and cook on low heat for 3 minutes.

Suggested Accompaniments: Serve it hot along with Boiled halved Eggs, and sliced Black Olives, Chicken Tikka or Lamb Tikka or Salmon Tikka, Chicken Croquettes, Pan Grilled Chicken Mustard, Grilled Sweet Chilli Chicken.

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