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

Qaeema bhare Aloo Cutlets

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

Qaeema Bhare Aloo ke Cutlets

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

Potato Cutlets/Tikki/Cakes

Ingredients:

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

Method:

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

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

Ingredients:

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

For Stuffing:

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

For Potato Cutlets/Cakes/Tikkis:

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

Method:

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

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

Luv,
Mona

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

Aloo-Gosht ka Khatta Shorba

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah. 

Frozen Moment #5 – Spring’s not very far from now

The weather was in digits yesterday, after a long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days. 

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch. 

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta shorba means ‘soured stew’. The sourness from the tomatoes, a slight heat from peppercorns and red chilli powder and the subtle sweetness from jaggery and onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Bhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Shorba - Meat & Potato in Aromatic Tomato Stew

Ingredients:

• Lamb meat with bone – 1.3 kg, washed and cut into bite size pieces
• Yellow Onion – 3. large, roughly diced
• Red chilli powder – 2 tsp
• Salt – 2 tsp
• Ginger garlic paste – 1 tbsp
• Turmeric – 1/4 tsp
• Peppercorns – 1 tbsp (optional)
• Roasted Cumin powder – 1/2 tsp
• Roasted Coriander powder – 3/4 tsp
• Water – 3 cups
• Tomatoes – 7, large red and ripe, finely chopped
• Canned Tomato paste – 2 tbsp
• Jaggery – 2 tbsp (optional)
• Potatoes – 4, medium sized, quartered
• Corn flour – 1 tbsp
• Canola oil – 2 tbsp

Method:

• In a large pressure cooker at medium high heat, add the diced onions, ginger-garlic paste, salt, red chilli powder, turmeric, cumin and coriander powder, peppercorns and meat. Pour in about 2 cups of water and pressure cook until the meat is half done, about 10-15 minutes (the time depends on the cut and type of meat you are using)
• Once the meat is half cooked, add the chopped tomatoes, tomato paste and jaggery and again pressure cook until the meat is very tender and almost falls off the bone.
• Meanwhile, in a frying pan at medium high heat, pour oil and as soon as it warms up, add the quartered potatoes and fry them until lightly browned on all sides.
• Add the roasted potatoes and cornflour to the tomato and meat stew and let it cook uncovered for a further 10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Luv,
Mona

Ful Masala

Sauteed Beans are my favorite during these wintry seasons. One such dish that I usually prepare when Fava beans are available in the market is Ful masala.

Ful (fool) in Arabic are called as Fava beans or broad beans in English. Ful-Roti was my favorite combination during my stay in Saudi Arab. Most of the restaurants in Saudi sell Ful and we enjoyed it along with Tameiz, a kind of delicious bread sold in the Saudi markets. My friend had posted the recipe for Tameiz sometime back on her blog.

Cooked Ful /Fava Beans

Dried Fava beans are available in Walmart Supercentres, and usually at many middle-eastern grocery shops. 

These beans have a meaty texture and a distinct taste. I sometimes add the puree of fava beans to curries as it adds body, thickness and nutrition to gravy curries.

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Ingredients:

• Extra Virgin Olive oil – 2 tbsp
• Yellow Onion – 1 cup, finely sliced
• Garlic – 1 tbsp, finely chopped
• Roasted Cumin powder – 1/4 tsp
• Red chilli powder – 1 1/2 tsp
• Salt – to taste
• Tomato puree – 3/4 cup
• Tomato Ketchup – 3 tbsp
• Fava beans – 1 can
• Cilantro – 1 tbsp (for garnish)

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Method:

• Drain and rinse the fava beans if you are using canned fava beans, and keep aside. If using dried fava beans, wash and soak them in surplus water overnight in a cool dark place. Drain the water. Using fresh cool salted water, pressure cook them until soft. Keep aside.
• Pour oil into a nonstick kadai or wok at medium high heat. As it warms up, add the onion and let it caramelize until nicely golden brown in color. 
• Add garlic and saute for a few minutes. Add cumin powder, red chilli powder and salt. Pour the tomato puree and tomato ketchup. Mix well. Let it cook for 2 minutes. 
• Add the fava beans and gently mix with the tomato sauce. Cover the lid and let cook for 3 minutes. 
• Garnish with cilantro and serve warm.

Suggested Accompainments: Enjoy Ful along with Tameiz, Pita bread, or your regular Roti or Rice.

Cheers,
Mona

Shaami, Shikampur aur Kofte

I remember when I was kid, my mother used to get up early and prepare the whole days meal while we were all still sleeping, and also fix everybody’s lunch boxes, sometimes each one different from one another according to the likes of each person. By lunch time in the school, tired and bored, lunch was always what I looked forward to. Yummy and heartfully delicious simple home food to satisty the hungry stomach. Later, when I was in the junior college, I had to stay away from my parents. I then seriously missed food, especially filling lunch. That is when I began to develop a like for Shaami-sandwiches for lunch everyday. My mother would prepare Shaami in bulk, and send them to me. I used to store them in the freezer, content and happy. 

Shaami, Shikampur and Kofta are all prepared the same way from a dough like cooked meat+dal paste. Boneless/Minced meat is cooked dry along with lentils, onions and spices to perfection, along with a few fresh herbs, spices and chillies. This is then ground to a dough like paste which is then shaped into various kinds. If you shape it into a diamond like oblong kawabs, it is called as ‘Shaami‘, if you shape it into a small patty with a finely chopped onion, yogurt and herb relish, it is called as ‘Shikampur‘, and if you shape them into small golf balls, they are called as ‘Kofta‘.

Preparing the meat+dal mixture before hand, and storing it in sandwich bags, like I have explained below, saves a lot of time. Infact during my holidays, I buy the ingredients for this in bulk, and prepare and store them in the freezer for future use. Comes extremely handy to me.

You can serve Shaami and Shikampur as snacks along with chutney to your guests, or add them between your sandwich bread for lunch, between burger buns for a delightful meal, or you can add a few Shaami along with little chutney, salad and mayonnaise and roll them between a Paratha as a wrap. Kids will love it.

Shaami and Shikampur and Kofte - Fragrant and Spicy Meat Kababs

Ingredients:

• Boneless Lamb/Veal meat (or) Minced Lamb/Veal meat - 700 gms
• Yellow onions – 2 large, roughly chopped
• Chana Dal – 1 cup
• Turmeric – 1/4 tsp
• Lal mirch – 3 1/2 tsp
• Roasted Cumin seeds – 1/2 tsp
• Garam Masala – 1 tsp
• Cinnamon sticks/Dalchini – one 8 cm long stick
• Salt – 3 tsp
• Ginger garlic paste – 2 tbsp
• Green Serrano chillies – around 12, roughly chopped
• Small Thai Red chillies – 3, chopped (optional)
• Cilantro – 1 cup, roughly chopped

Method:

• In a pressure cooker at medium high heat, pour half cup water, and add lamb, dal, chopped onions, turmeric, red chilli powder, salt, cumin seeds, and ginger garlic paste. Close the lid and let it pressure cook until the meat is tender. Later, open the lid and let it cook until all the liquid has evaporated and it is mostly a dry mixture. There should be no water in the mixture left. This is important, else you will not be able to properly shape them later on and they will end up cracking while you shallow fry them later on.
• Let the mixture cool down. Once cool, remove and discard the cinnamon stick. Add the mixture to a food processor. Throw in the cilantro, garam masala, serrano chillies and process, without adding any water, until smooth and pasty. The mixture is ready. 

To prepare Shaami:

• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Dipping your right hand fingertips into the water, shape the mixture into a oblong diamond shaped Shaami on the palm of your left hand. Keep aside. Continue preparing Shaami until you get the number of Shaami you need.
• In a small frying pan at medium high heat, pour little oil and shallow fry the Shaami until crisp dark brown on each side. Shallow fry them in batches and serve warm.

To prepare Shikampur:

• Finely chop 1 medium onion, 1 tbsp cilantro, 1 tbsp mint, and 4 small green chillies. Add 2 tbsp hung thick yogurt and salt to taste. Mix well. This is the yogurt  relish. (Prepare more of this if you are planning to make many Shikampur for a large crowd)
• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Make a well in the centre and add about a tablespoon of the onion relish prepared in the above step. Working gently with your hands, bring the edges together and cover the filling properly to shape into a flattened patty.
• In a small frying pan at medium high heat, pour little oil and shallow fry the Shikampur until crisp dark brown on each side. Shallow fry them in batches and serve warm.

To prepare Kofta:

• Wash your hands clean. Take a small amount of cool water/oil into a cup. Take the above prepared meat mixture, the size of a golf ball into your hands. Wetting your palms with little the water, shape the mixture into a balls and keep aside. Continue preparing the koftas until you get the number you need.
• In a small frying pan at medium high heat, pour little oil and shallow fry the kofta’s, one at a time, until crisp dark brown on their sides.

(Note: Koftas prepared this way are used in Kofte Ka Salan, which I will write about later)

Meat mixture packed in Sandwich bags to be stored frozen for later use

Method of storing the extra meat mixture for future use:

I often prepare the meat mixture for Shaami/Shikampur and Kofta in bulk at a time. Once the mixture is cool enough to handle, store the extra amount in ziplock sandwich bags. Stack them up and freeze for future use. When you feel like having it, take a few sandwich bags out of the freezer and keep them on the countertop until they defrost to room temperature. Shape them into Shaami or Shikampur or Kofta and shallow fry them to serve. It saves a lot of my time this way.

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

Reshmi Gosht

This week’s weather forecasts are perhaps among one of the most monstrous weather conditions I had ever experienced here, with terrible snowstroms and piles and piles of snow everywhere.

Frozen Moment #4

Thankfully I and my family are at home for the holidays, but my I feel sorry for all those people who have to go through the harsh snow strom. Keep safe and warm everyone! I also feel miserable to watch my hubby shovel the snow and fight with the car to get it started everytime after a snowfall. 

After all this back breaking endeavor of scooping out the bulky mounds of snow, I decided to treat my hubby with one of my most loved recipes that I had learnt from my dear mother. Its simple and quick, and even so, one of the most delectable red meat dish that you will remember always.  

Reshmi Gosht - Spicy Lamb Breast pieces in an aromatic sauce

This recipe uses the Lamb breast riblets, also called as Seenay ka gosht in Urdu. It contains ribs and fat sheets arranged in layers and is one of the most delicious tasting flesh. However it is also high in fat content. You can also replace it using Lamb thigh meat which again has a delicate flavor.

Reshmi Gosht – Spicy Lamb Breast pieces in an aromatic sauce

Ingredients:

• Lamb Breast Riblets/Seenay ka Gosht- 600 gms
• Red onion – 1, large, finely sliced 
• Ginger-garlic paste – 2 tsp
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Salt – 1 tsp
• Lemon juice – 3 tbsp
• Saffron threads – a pinch

Method:

• Wash and clean the meat, and keep in a colander for the water to drain away.
• Add the sliced onion along with the meat in a pressure cooker. Add ginger-garlic paste, red chilli powder, turmeric and salt. Pour in a cup of water and close the lid. Let it pressure cook on medium heat until it is tender.
• Later, open the lid, and let it cook on meadium heat, until the meat is quite dry. Add lemon juice and saffron threads. Remove from heat and serve.

Note: There is no need to add oil to the curry, there is already enough fat in the meat

Suggested Accompaniments: Serve this curry warm along with warm parathas

Cheers,
Mona

Nihari

It snowed here very heavily this year on Eid-ul-Adha, and I thought it would be best to cook a warming and nourishing brunch for the next day in the morning. My father in law recollected his good old times while we were having Nihari as our breakfast and said at the dastarkhaan, that when he was a school going kid, his father would ask him to get up very early if he would like to join him for a breakfast of Nihari at Shehran Hotel, beside Charminar in Hyderabad. He also added he always loved the Nihari at Shahran and devoured it and still remember its taste.

Some of the traditional dishes prepared by muslims just after Qurbani on Eid-ul-Adha are Nihari, Maghaz Masala, Organ meat and various kinds of the red meat preparations from the Qurbani ka gosht.

Nihari, is a rich broth, made out the bones and meat of a sheep or lamb’s cheek and head bones and the tongue meat and shanks. It has a special mention in the must-taste list of travelers visiting the city around Eid. In Hyderabad, after the Qurbani, my father would take the sheep’s head and feet to the butcher for further preparations so that we could prepare Nihari. The butcher used to remove all the hairs from the skin of sheep’s feet and head, discard the waste parts and whack them up into pieces. These were then roasted in fire to kill all the disease-causing agents, if present, and also to intensify its flavors. The meat from the sheep’s cheeks is substantial and most tender and delectable. Its tongue takes a longer time to get cooked, but is a delicacy. The butchers here where I live remove the skin from the trotters and clean them, so I do have to fire roast the shanks.

Nihari prepared using fire-roasted lamb trotters with skin

Nihari is prepared by boiling or slow cooking the sheep bones and meat along with a range of ambrosial spices and herbs. Earlier, people used to slow cook it on coal in large pots the whole night long, until it was thick and enticing by morning, ready for the breakfast. Today, women, use pressure cookers to save time.

The Potli ka Masala or bouquet garni for Nihari contains a mixture of around 20 or more aromatic herbs and spices which are tied in a muslin cloth and tossed into the saucepan to infuse its flavors and a beautiful fragrance into the boiling broth. Its contains but is not limited to spices such as:

	English	Urdu		English	Urdu
1.	Coriander seeds	Dhaniya	7.	Black Peppercorns	Sabut Kali Mirch
2.	Bay Leaf	Tej Patta	8.	Chinese Cubeb	Kawabchini
3.	Sandalwood sticks	Sandal ki lakdi	9.	Spiked Ginger Lily	Kapoor Kachri
4.	Stone Flowers	Pathar Ka Phool	10.	Cardamom	Badi Elaichi
5.	Dried Rose petals	Sukhe Gulab ke Phool	11.	Salt	Namak
6.	Roots of the Betel plant	Paan ki jad	12.	Garam Masala	Garam Masala

Ready made Potli Ka Masala from a store in Hyderabad,
containing various aromatic dried herbs and spices

You do not have to go searching for all these herbs to make your own Potli ka Masala. It is available ready made at many specialty stores in Hyderabad, especially in the Old city, a 25 gm potli ka masala costs around 10 rupees per packet. Use any of the brands that you get your hands on. In the ready made Potli Ka Masala packets available in the markets in Hyderabad, there is again a small packet inside called as the Nihari Maala powder, which consists of the powdered masala  used in the second stage in the cooking process for Nihari.

Almost every household in Hyderabad prepares Nihari as breakfast or brunch at the second or third day of Eid. It is had by sousing soft and warm Kulcha‘s or Paratha‘s, or by dunking in crusty breads into the highly flavored and nourishing broth containing all the goodness.

Nihari, prepared using deskinned lamb trotters,
served along with warm Parathas in the Hot-Pot

Nihari is always prepared out the head bones, tongue & cheek meat and the shanks or trotters of a lamb or a sheep. The traditional Nihari is never prepared of boneless lamb meat or chicken. However people add the same Nihari masala to chicken and boneless meat broths to simulate the dish in other simpler forms.

Nihari – Aromatic Slurpy Broth of Lamb Shanks and Cheek Meat

Ingredients:

4 legs and a head of a sheep – cleaned (and fire roasted if using the trotters with skin), and whacked into pieces + a sheep’s Tongue/Zabaan – cleaned
Potli ka Masala – half the quantity in a 25 gm packet
Red onion – 1, large, roughly chopped
Corn/Gram flour – 1/2 cup
Red chilli powder – 2 tsp
Salt – 2 1/4 tsp
Turmeric/Haldi – 1/4 tsp
Small green chillies – 3, slit half

For Tempering, Baghaar:

Canola oil – 3 tbsp
Yellow onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp

For Garnish:

Cilantro – 1/2 cup, finely chopped
Ginger juliennes – 2 tsp
Lemon wedges – 1 cup
Saffron threads – a pinch
Lemon juice – 1/3 cup

Method:

1. Wash the sheep’s head bones, tongue and trotters in surplus water. Put them in a strainer for the water to drain away. Meanwhile, in a pressure cooker, add the roughly chopped red onion, the washed bones, tongue and trotters from the strainer and pour in 1 liter of water. Make a bouquet garni of the required amount of potli ka masala (not the powdered masala from the small packet, read about it above). Add this bouquet garni along with salt and turmeric and close the lid to pressure cook for about 35 to 40 minutes on medium low heat. Later, open the lid and add corn/gram flour (make sure it doesn’t form into a lump), red chilli powder and green chillies. Half cover the lid and let it slow cook for an hour more. Let it cool down just enough for you to handle it. Using a spoon, only remove all the small and large sharp bones from the broth, except the shanks and discard them. The broth is ready.
2. During that time, prepare the baghaar. Take a medium sized pan at medium high heat and pour oil into it. Throw in the sliced onions, and stir fry them until they are golden brown in colour. Now add the ginger garlic paste to the caramelized onions and fry it along for about 2 minutes more. Remove the pan from heat and keep aside.
3. Just before you are ready to serve it everyone, add half the quantity of the nihari masala powder from the small packet of the store brought potli ka masala, and the contents of the pan to the broth in the pressure cooker and boil it once. Remove the bouquet garni and squeeze it thoroughly. Discard it. Close the heat and pour the Nihari into a large serving bowl. Add lemon juice, saffron threads and ginger juliennes. Serve the lemon wedges in a separate small cup if anyone wishes for an extra zing. Enjoy!

Suggested Accompaniments: Enjoy Nihari along with warm Parathas for a sumptuous breakfast.

Luv,
Mona

Maghaz Masala

Maghaz in Arabic language means ‘Brain’ in English, and ‘Bheja‘ in Urdu language. Maghaz masala is one of my favorite dishes only next to Nihari that I look forward to after every Qurbani. Eid-ul-Adha is a time when Muslims pray for forgiveness from God and pray for an increased strength in faith by refreshing the sprit of sacrifice for virtue and rectitude.

Just after the Qurbani on Eid-Ul-Adha, also called as Bakri Eid, muslims around the world, feast on red meat dishes, ranging from Biryanis, Nihari and many other kinds of its meat and organ meat preperations. Among them, Maghaz masala is one of the famous organ meat preperations, usually had as breakfast on Eid-ul-Adha after the Qurbani, which is easy to cook and most delicious. you will relish the excuisite and creamy flavor of the dish along with the sweet caramelized onions and spicy green chillies and fresh aromatic herbs. 

This dish is also called as Bheja fry in some places in Hyderabad.

Maghaz/Brain Masala:

Ingredients

• Sheep’s brain – 2
• Canola oil – 2 to 3 tbsp
• Yellow Onion – 1, large, finely sliced
• Ginger garlic paste – 1 1/2 tsp
• Red chilli powder – 1 tsp
• Turmeric – 1/4 tsp
• Green chillies – 4, finely chopped
• Salt – to taste
• Roasted coriander seeds powder – 1/2 tsp
• Cilantro – 2 tbsp, finely chopped
• Lemon juice – 2 to 3 tsp

Maghaz/Brain Masala

Method:

• Bring about a litre of water to boil. Close the heat and dip the whole brains into the hot water for about 2-3 minutes. Remove the brains from the water, and throw away the water. Wear gloves, carefully remove the membrane adhering to the brain and as many nerves as possible. You can also ask your butcher to do this. Once the brain is clean (it wont matter if a few nerves are till attached to the brain), cut it into bite size pieces. Keep aside. 
• Pour oil into a medium sized non-stick frying pan and as soon as it gets warm, add the sliced onions and fry them on a medium high, with a careful eye so thet you do not burn them, until they are golden brown in color.
• Lower the heat to medium low and add ginger-garlic paste, turmeric and red chilli powder. Stir fry till a nice aroma comes, for about a minute or so, then add the cubed brain pieces. Add about half cup of water, salt and green chillies for a slight zest to the dish. Mix it all gently with a rubber spatula. Cover the pan with a lid and let cook for around 5 minutes.
• Remove the lid, and add the coriander seed powder. Stir fry for a minute more, until no water is left and it is mostly dry and well cooked. Serve onto a platter and garnish with cilantro, and sprinkle with lemon juice. Enjoy it warm.

Suggested Accompaniments: Enjoy Maghaz masala along with some warm parathas for a delicious breakfast.

Cheers,
Mona