Spring rolls

Indo-Chinese cuisine is every Hyderabadi foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Hyderabad.  

Spring Rolls

Spring rolls are an another appetizer items that is predominantly being seen at the menu tables at most of the Hyderabad weddings nowadays. I for one like this finger food immensely and miss those that are served at the Hyderabadi weddings. They are so delectable and have a unique taste.

These spring rolls are my take on them. They are simple to prepare and enjoyed as a snack by all age groups. They can also be served at Iftaar during Ramadhan.

Spring Rolls

Makes-22

Shredded carrots - 3/4 cup
Shredded green cabbage - 1 cup
Shredded cooked boneless Chicken (or) finely diced cooked Shrimp (or) cooked Minced meat/Qaeema - 1 cup 
Spring onion stalks – 3
Salt – to taste
Black pepper – 1/4 tsp
Egg wash -1 egg, lightly beaten along with 1 tbsp water
Thawed Spring rolls wrappers – store bought
Canola Oil – to deep fry

Clockwise from top – Taiwanese green cabbage, carrot,
green onions, shredded chicken

Method:

-In a large pan, pour 1/2 cup water, and add the shredded carrots, cabbage, spring onions and chicken/shrimp/qaeema. Cover and let cook for 8 minutes. Drain and reserve the water for later use. Put the drained vegetables in a bowl, add salt and black pepper and toss to mix well.

Pictorial tutorial to help you wrap up a Spring roll

-Gently seperate the spring roll wrappers from the pack. Place a wrapper on a flat surface with a ponited edge towards you. Keep the rest of the wrappers under a dampened towel. Place about 2 tbsp of the filling in the lower third of the wrapper. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tighty up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides. Arrange them all, seam side down on a platter. Continue making the rolls until the filling is completely used up.
-Deep fry the prepared rolls in hot oil until lightly browned. Serve them once cooled along with your favorite dip.

I am sending these rolls to Sunday Snacks-Grab and go event and Meals on Wheels event.  

Luv,
Mona

Sabut Zafraani Murgh

Baking during the winter season gives a lot of pleasure to me. It provides the warmth needed and enlivens the arid spirit inside us during these dull and cloudy days. I thank my god that I have a conventional oven that I love to use during these icy days.

Carved Roasted Chicken
served along with Roasted Veggies and Lemon slices

Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.

Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.

Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6

Ingredients:

For Brine:

2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken

1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables

5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel  and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary

Stuffed and Seasoned Whole Chicken
on the bed of spiced veggies ready to be roasted

Method:

-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

I have recently updated a new theme for my blog. Hope you all like it like I do.

Luv,
Mona

Fish Manchurian

Earlier, authentic dishes like Luqmi-Kawab, Mirchi Ka Salan, Kacche Gosht ki Biryani and desserts/meetha like Double ka Meetha and Gajar ka Halwa were a sure sight at any Hyderabadi wedding on the dinner tables. With passing time and generations, this has changed. A modern take on several authentic dishes and innovative techniques to present them is todays mantra. Among them, ‘Apollo fish’ is a seafood manchurian type of dish that is getting very popular nowadays, which more and more Bawarchis are prefering to include in the menus, and quite liked my common.

Apollo fish (or) Fish Manchurian

The below recipe is my imitation of ‘Apollo Fish’. I do not know why is it called particularly as ‘Apollo’ fish, but I sure am among those ardent lovers of this Hyderabadi seafood dish. Your friends will definitely enjoy this very light and tangy platter of fish.

Apollo fish (or) Fish Manchurian

Ingredients:

• Gram flour/Besan - 4 tbsp
• All Purpose flour/Maida – 2 tbsp
• Corn Flour – 2 tbsp
• Ginger garlic paste – 2 tsp
• Roasted Coriander powder – 1/4 tsp
• Roasted Cumin powder – 1/4 tsp
• Red chilli powder – 1 1/2 tsp
• Salt – 1/2 tsp
• Water - 1 tsp
• Egg – 1, large
• Any firm boneless fish fillets (I prefer Bass/Salmon) – 500 gms, cubed into bite size pieces
• Canola Oil – 1 tbsp
• Ginger Garlic paste – 2 tsp
• Fresh Curry leaves – about 20
• Green, Yellow, Orange and Red bell peppers – 1/2 cup, cut into strips
• Soya Sauce – 3 tbsp
• Lemon juice – 3 tbsp
• Mint and Cilantro leaves - 2 tbsp each, finely chopped, for garnish

Method:

• In a bowl add the first 9 ingredients and mix them well to make a thick batter. Add the fish cubes and gently mix with a spoon so that each piece gets completely covered with the batter.
• Add a few drops of oil to a large non-stick frying pan at medium low heat and as soon as it gets warm, add the fish cubes in a single layer. Shallow fry them till they are golden brown on each side. Repeat until all the fish cibes are done. Remove in a platter and keep aside.
• In the same frying pan, add oil and throw in the ginger garlic paste. Stir fry it till it is golden brown. Add the curry leaves and peppers. Saute it for 2 minutes. Pour in the soya sauce and add the fried fish cubes. With a rubber spatula, gently mix them all. Cover the lid and let cook for 2-4 minutes.
• Add lemon juice. Garnish with cilantro and mint leaves and serve warm immediately.

Suggested Accompaniments: Enjoy the manchurian along with roti, rice or as a snack.

Cheers,
Mona

Daliya Soup

Daliya Soup is a very usual item for Iftaar in Ramadhan in my house. I had first tasted it in my Khala/Aunt’s house and since then loved it always. It is highly nutritious and useful for a body which has been fasting throughout the day providing it with vital nutrients and comforting it.

Daliya/Broken Wheat and Whole Green Gram/Sabut Moong Dal

Daliya is Broken wheat. It is also used to prepare Haleem, an another Ramadhan special dish for Muslims.

Do not serve serve it piping hot when you break the fast at Iftaar. Serve it lukewarm. Your kids will also enjoy this healthy and nutritious soup.

Daliya -Broken Wheat and Lentils Soup

Ingredients:

• Home made Ghee/Clarified Butter - 2 tsp
• Ginger Garlic Paste -  1 tbsp
• Tomato – 2, medium sized, finely chopped
• Red Chilli powder - 1 tsp
• Salt – 2 tsp
• Dry roasted Coriander/Dhaniya powder – 1/4 tsp
• Turmeric/Haldi – 1/8 tsp
• Broken Wheat Kernels/Daliya – 1 cup, washed and soaked for 30 minutes
• Whole Green gram/Sabut Moong Dal - 1/2 cup, washed and soaked for 30 minutes
• Water - 2 Glasses
• Beef/Chicken/Vegetable Stock – 1/2 litre
• Lemon Concentrate- 1/8 cup
• Chopped Cilantro/Kothmir – 1 cup

Method:

• In a pressure cooker at medium heat pour ghee and as soon as it warms up, add ginger garlic paste and stir fry it till it golden bworn in colour.
• Add chopped tomatoes and red chilli powder, salt, turmeric and coriander powder. Stir to mix and half cover the lid for 3 minutes.
• Drain the soaked dal and wheat kernels.
• Add the drained dal and wheat to the pressure cooker and give it a stir. Pour in water and stock (do not add the stock for a vegetarian soup) and pressure cook it for 10 minutes or until the dal and the wheat kernels are done.
• You can add more water if needed at this point. Let the soup boil uncovered for 3-4 minutes.
• Garnish with chopped cilantro, add lemon concentrate and serve lukewarm.

This goes to ‘Joy from feasting to Fasting’.

Luv,
Mona

Murgh Methi

Inshallah the holy month of Ramadhan begins from tomorrow here, I wish all my readers Ramadhan Mubarak! May the choicest blessings of ALLAH shower upon us all, and grace our home with peace joy and happiness.

Ramadhan Mubarak to you all!

This month inshallah, like the last year, I will try to take some time out and post about the Ramadhan special dishes, some authentic, and some daily recipes, with tips to make life easier.

Tip: In my daily schedule, I do not get time to sit at home and cook leisurely for Iftaar or the dinner afterwards, or for Seher for that matter. So what I do is, I stock up my refrigerator and freezer with cooked food that I prepare as and when I get time. Lots of curries in the Freezer- both vegetarian, non-vegetarian and dals., Rice for the week in the refrigerator. When I have to serve food, I reheat them all for a few minutes in the microwave and serve it all piping hot on the Dastarkhaan. This way I stay peaceful and get ample time for my studies and prayers. This a great tip that I learnt from my MIL.

Mature/Full-grown Fenugreek leaves/Methi in pot

Mature Funugreek Leaf/Methi

This Summer, I had planted Fenugeek leaves/Methi along with the others. Methi is very easy to grow and the quickest to germinate. Just sow some fenugreek/methi seeds in wet soil and keep watering them everyday a little, you will soon see small seedlings in about a week time. We, Hyderabadis do not use the full grown mature Fenugreek leaves/Methi leaves in cooking. We pluck the leaves when they are at the two-leaves stage, tender, young and full of flavor. This time however I let it grow and used mature leaves to prepare Murgh Methi.

Murgh Methi is a delicious and well-known Hyderabadi chicken curry. I prepare it usually in the oven when I cannot devote my time to attend to the chicken cooking on stove top. But I have tried both the methods, the stove top method and the Oven method, and the curry was just as delicious both the ways.

Murgh Methi - Chicken with Fenugreek leaves

Ingredients:

Chicken with bone – 1.3 kgs, cut into medium size pieces
Onions
Canola Oil – 1 tbsp (optional)
Canned Tomato paste – 1/2 cup
Ginger -Garlic paste – 2tbsp
Red Chilli powder - 2 tsp
Turmeric – 1/4 tsp
Salt – 2 tsp
Dy roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp
Fenugreek leaves – fresh, roughly chopped, 1 cup

Oven Method-The following is a quick method, where you do not have to stand in front of the stove attending to the chicken and tiring your legs. You have to simply marinate it and then let it slow cook in you oven, saving you lots of time:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. In a large flat baking dish, add 100 gms of store brought fried onions. Add the chicken along with all the other ingredients except the fenugreek leaves and mix well so that all the chicken pieces are coated with the marinade. Cover the dish with aluminium foil and keep in the refrigerator for 30 minutes to 3 hrs.
3. Pre-heat the oven to 350° F.
4. Bring the marinated chicken to room temperature and keep the dish, covered, in the oven and let it cook for about 35 minutes. Later, carefully remove the aluminium foil (hot steam can burn your fingers) and throw in the fresh chopped fenugreek leaves. Gently stir to mix without breaking the chicken pieces. Cover once again with the aluminium foil and put it back into the oven and let it cook for a further 10 minutes. Serve warm.

Stove-Top Method-If you do not happen to have an Oven in your house, You can always prepare this curry on stove-top. The following is the procedure for it:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. Pour oil into a large frying pan and fry two large finely sliced onions till golden brown. Add ginger garlic paste, and chicken pieces and stir fry them till they are lightly browned on all sides.
3. Add salt, red chilli powder, cumin seed powder, coriander seed powder, turmeric and canned tomato paste. Close the lid and let it cook for 15-20 minutes for until the chicken is tender and fully cooked and oil floats on surface. Add a little water if needed to cook.
4. Add the chopped fenugreek leaves and gently stir to mix well, taking care not to break the chicken pieces. Let it cook uncovered for 5 more minutes. Serve warm.

Suggested Accompaniments: Khatti Dal/Sojni Ki Phalli Ki Patli Dal, Khushka/Roti for a filling delicious meal.

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

Khatti Moongphalli wali Murgh

The weather has been too hot and humid during the past few weeks and the weather forecast says its still going to stay so for the next few days as well. And during this type of weather, its quite unbearable to spend time in the kitchen in front of the stove preparing long and laborious meals. Speedy and quick recipes like this one come for my rescue here.

Khatti Moongphalli wali Murgh – Hot and Sour Chicken with powdered Groundnut 

The nutty taste of groundnut, a little hotness from the small green chillies and a slight acidic flavor of the amchur go very well along with the mild chicken here. This delicious dish gets prepared in less than 30 minutes.

Khatti Moongphalli wali Murgh – Hot and Sour Chicken with powdered Groundnut

Serves – 4 

Ingredients:

• Canola Oil – 2 tsp 
• Chicken Breast – 250 gms, cut into bite size piece
• Ginger-Garlic paste –  2 tsp
• Red chilli powder – 1 tsp
• Salt – 1 tsp
• Amchur powder/Dry Mango powder - 1 1/2 tsp
• Dry Roasted Groundnut powder – 1 tbsp
• Green chilli - 4, chopped

Method:

• Pour oil into a large non-stick frying pan at medium heat and as soon as it warms up pour oil into it and add the chicken pieces. Stir fry them lightly till they turn from pink from white.
• Add the rest of the ingredients and mix well. Pour in about half cup water and close the lid. Let it cook for about 20 minutes till the mixture is dry. Serve warm.

Suggested Accompaniments: Roti or Paratha, or along with Basmati Chawal and a vegetable side dish or Mitthi Dal.

Luv,
Mona

Upma

Upma is an another Indian dish which can be had as a snack or can even be had as a filling breakfast.  

Tip: Indian cuisine is versatile. Simple techniques and and a marriage of various kinds of spices and flavors makes the Indian cuisine flexible and sapid. Indian women know very well to use the left overs and whip up delicious meals using them. One such dish where I usually use the leftover curries is Upma. If the left over curry is a dry dish, I often mix it in the preperation of the Upma which makes it even more delicious and healthier. And if the left over curry is thin (soupy) in consistency, then I use it to serve along with Upma.  

Upma – Semolina cake, served along with leftover Colocasia/Arvi in a tangy sauce

Upma is comfort food for me. It is a filling healthy breakfast to start a new day, quite easy to prepare and gets prepared swiftly. Upma Rawa or Semolina or Sooji is available at many Indian stores very easily.

Serves – 4

Upma – Semolina cake

Ingredients:

• Semolina/Sooji/Upma Rawa - 1 1/2 cups
• Canola oil - 3 tbsp
• Black Mustard seeds – 2 tsp
• Whole dried red chilli – 1 
• Small Green chillies – 4, finely chopped
• Fresh grated ginger – 1 tbsp
• Fresh or dried Curry leaves – 10
• Urad Dal – 1 tsp
• Moong Dal – 1 tsp
• Turmeric – 1/2 tsp
• Yellow Onion – 2, large, finely chopped
• Salt – 2 tsp or to taste
• Water/Chicken or Lamb Stock - 3 1/2 cups
• Lemon juice – 3 tbsp
• Cilantro – 1/2 cup, finely chopped
• Fried Cashewnuts – 1/2 cup, chopped

Method:

• In a non-stick saucepan at medium heat, pour oil and as soon as it gets warm, throw in the mustard seeds. Cover the saucepan with a splatter screen and as soon as the seeds begin to pop, add in the green and red chillies, dals, ginger, turmeric and curry leaves. Saute them for 3 minutes and later add the chopped onion and salt to it. Let the onions sweat out a little. Fry them all for about 5 minutes stirring it continually. Add the Upma Rawa and fry the whole mixture for 5-8 minutes more again stirring frequently (if you have any dry curry left-overs, you can add it too at this stage, read the notes above)
• Now pour the water/stock and mix throughly to that no lumps form. Reduce the heat to low and cover the saucepan. Let it cook for 3 minutes more. 
• Remove from heat and add lemon juice, cashewnuts and cilantro. Fluff and mix it all using a fork and spoon the mixture into whatever molds you like, press the mixture well. Invert them onto warm serving plates and serve them for a yummy breakfast. 

Suggested Accompaniments: I and my family enjoy it along with Lemon/Lime or Mango pickle prepared Indian style, or with any thin (soupy) leftover Curry/Saalan. I also love to savor it along with Khatti Dal. My Mother used to serve it us when I was a kid along with a handful of shallow fried groundnuts. 

This goes as an entry to the event, Click Yellow for Bri, being held this time as a Cancer Fundraiser by Jai and Bee for Briana Brownlow.

This also goes all the way to Raaga of The Singing Chef for the WBB#23 Express Breakfast Event she is holding this month.

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