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

Idli

Idli is the most favorite breakfast item in India. They are steamed cakes of Lentils and Cream of Rice or Wheat. These soft and fluffy cakes which are rich in proteins and carbohydrates are prepared in many hotels, and restaurants almost every day for the morning breakfasts. It is a healthy and nutritious probiotic Indian breakfast. 

Idlis in a plate with Sambar poured over them and served along with Coconut Chutney 

The Idli Rawa, which is the Cream of Rice or Wheat are available in any Indian Store. The Idli mould are also easily available in most of the Indian Stores, and are sold in almost every stainless steel utensils shop in India. The Idli plates in a Idli mould have depressions  to pour the batter in those. These depressions vary in sizes in different stores. I have a medium size Idli Mould which is perfect for my family.

To prepare Idli, i usually start its preperation from a day ahead. Like for example if i plan to prepare it on Sunday for breakfast or brunch, i start from Saturday morning. On the Saturday morning, i wash and soak the Urad Dal and before i go to sleep in the night i drain away the water and grind the dal well, then mix it with the washed Idli Rawa in a bowl and keep the bowl in a warm and dark place. I use equal amounts of Idli Rawa and Dal.

Idlis – Steamed Rice-Lentil Cakes

Makes : approx 40 Idlis 

Ingredients:

• Urad Dal/Black Lentils (Split White) – 1 1/2 cups
• Cream of Rice (Idli Rawa) – 1 1/2 cups
• Baking powder – 1/2 tsp
• Salt -  1 tablespoon
• Canola Oil – to grease the Idli Plates

  

Idli batter in the Idli Mould & Cooked Served Idlis 

Method:

(Note: Read the above instrictions before you proceed to prepare the Idli)

• Wash and soak the Urad Dal and in surplus water for about 6-8 hours. Wash the Idli rawa and keep aside.
• In a wet grinder, or a food processor, blend the Urad dal adding a few drops of water to aid in the blending to a very fine paste.
• Add this to the washed idli rawa in a large mixing bowl and mix them both completely. Add water to it to make a batter of a slightly thick consistency, it should not be too watery or too thick. Keep aside in a warm and dark place for it to ferment for about 8 hours or overnight.
• Later, when you see the bowl, the batter should have fermented well and the volume almost doubled. Add Salt and mix it well.
• Grease the Idli stand with a few drops of oil and pour about 1-2 tablespoon of batter in each depression in the Idli stand.
• In a large pressure cooker, pour water and put the stand inside, making sure the water does not touch the lowest idli plate in the stand. The water level in the pressure cooker should be well below it.
• Close the lid of the cooker and do not put the weight on it, pressure cook them for about 10 minutes.
• Once done, scoop the Idlies out with a tablespoon in a big serving bowl.
• Repeat this process adding water to the cooker as necessary until the batter is all used up.

Suggested Accompaniments: Serve them hot with Sambar, Coconut chutney, Hara Dhaniya aur Pudina Ki Chutney. ( I love to have Idlis with Padma’s Udipi Sambar)

Tips:

1.  If you live in a cold place, you can add about half tsp of Baking powder to the batter before you keep it to ferment, and set the oven to 350°F. Keep the bowl inside. Later after 10 minutes, Off the oven keeping the bowl still inside till fermented well. This aids in the fermentation. If the batter has not fermented and doubled in size by next day, do not use it for Idli. Instead make Dosa out of it.
2. If you do not find Cream of Rice, you can even use Cream of Wheat as the Idli Rawa.
3. This is the basic recipe for the prepartion of Idli. You can alter it by adding a few chopped french beans, carrits, coriander leaves ..
4. Adding a dollop of butter to the idli while having them hot along with sambar makes it more delectable.
5. These Idli moulds are the traditional methods to prepare Idli at home. If you are somehow not able to find the Idli Mould, you can use little metal bowls which can be kept in a steamer or an egg poacher. I have however never used these. I only use the Idli Mould each time i prepare these. 

Luv,
Mona

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

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

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

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

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

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

Gosht Ki Biryani, Dahi Ki Chutney 

Dahi Ki Chutney – Yogurt Chutney 

Makes:One small bowl

Ingredients:

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

Method:

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

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

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

Serves:5-8

Ingredients:

For the Marinade

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

For the Garnish -

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

For the Rice -

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

Method:

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

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

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

Luv,
Mona

Khichdi

Khichdi always reminds me of my childhood when on every friday after the Jummah Salah, by the time my father would come home for lunch, my lovely Ammi would prepare and serve Khichdi piping hot. The beautiful aroma of Khichdi used to fill the house provoking our taste buds. This dish is uniquely tasteful. It would be so comforting, and we all used to enjoy the meal to the last morsel.. Sweet Memories !

This dish is also sometimes prepared at breakfasts, especially when someone is invited for a brunch or a breakfast. It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney. Everyone is allowed to help themselves with whatever he/she likes as an accompaniment with Khichdi. My grandmother used to loved it along with the chutney the most. It is also very delicious when had with nothing along. The ginger garlic paste and onion are the main flavor ingredients and give the dish a sweet-pungent flavor.

Khichdi is best for upset stomachs and Diarrhoeas. Add a little water to the prepared Khichdi and pressure cook it a little more so that the rice is very soft. Mash it lightly with the back of a wooden spoon. Have it along with Yoghurt. You will definitely feel good as it is easy to digest and very nutritous.

Khichdi – Red Lentil Rice 

I like my Khichdi piping hot. As soon as it gets prepared I serve it along with its accompaniments. So I prepare the accompaniments well before the khichdi is to be prepared, so that everything can be served all at once. Warm Khichdi is so very comforting in these wintery days. It gives immense gratification to the soul. 

Khichdi – Red Lentil Rice 

Ingredients:

• Basmati Rice – 4 cups
• Water – 7 cups
• Yellow Onions – 2, large, finely sliced
• Ginger-Garlic Paste – 2 heaped tbsp
• Masoor Dal/Red Split Lentils – 1 cup
• Salt – 1 tbsp
• Canola Oil – 1/2 cup
• Turmeric – 1/2 tsp

Method:

• In a big bowl, wash together the red split lentils and rice very well. Soak them in clean water for about 30 minutes. 
• In a heavy bottomed deep non stick saucepan at medium high heat, pour oil and let it warm up.
• As soon as it gets warm, throw in the sliced onion and stir fry them till they are all light brown in colour.  
• Now drop the ginger-garlic paste into it. Reduce the heat to medium and fry it along with the onions for 5 minutes till the whole mixture is nicely browned and a beautiful aroma starts.
• Throw in salt, turmeric and pour water. Increase the heat to high and let it come to a boil once.
• Meanwhile drain the rice which was kept aside to soak.
• As soon as the water with onion mixture has come to a boil, add the drained rice and stir well but gently to mix. Let it cook for 2-3 minutes then simmer and cook until the water has almost all been absorbed. Turn off the heat and close the lid. Leave to rest for about 10 minutes. During this time nice steam will be built up and the rice will all be cooked to perfection. Serve hot along with above suggested accompaniments. Enjoy.

Suggested Accompaniments: It is had along with Khatta (see below for its recipe), Qaeema, Mango Pickle/Keyri Ka Achar, Papad, Qageena and Coriander and Mint Chutney/Hara Dhaniya aur Pudine ki Chutney

Updated-Nov07, 2008:

On the request of Aadarsh, a reader of my blog, I present you all with the recipe for ‘Khatta’.

Khatta – Tamarind Water

Ingredients:

For the Tamarind water:

• Tamarind Concentrate – 2 tbsp
• Water – 3 cups
• Red Chilli powder – 1/4 tsp
• Salt – to taste
• Cilantro/Dhaniya – 1 tbsp, finely chopped
• Mint leaves/Pudina - 1 tbsp, finely chopped
• Small green chillies/Hari mirch – 1 tbsp, finely chopped
• Yellow Onion – 1 tbsp, finely chopped
• Ginger-Garlic paste – 1/3 tsp
• Sesame seed or Almond paste – 1 tsp

For Baghaar:

• Canola oil – 2 tsp
• Fresh Curry leaves – 4-6
• Cumin seeds – 1 tsp
• Dried Red Chilli – 2, whole

Method:

• In a bowl mix all the ingredients under the heading, ‘For Tamarind water’.
• Heat the oil in a small saucepan, and add curry leaves, cumin seeds and the dried red chilli. Immediately add the tamarind water and let it come to a boil. Cover with a lid and remove from heat. Serve along with Khichdi.

And it is not the end, I have another pleasing information to share with you all, Priya of 365 Days of Pure Vegetarian and Lubna of A Hyderabadi Foodie’s Cookbook, has again presented me with the Nice Matters Award, Thanks Dear. I’m honored!

Luv,
Mona

Hyderabadi Khushka (Basmati Chawal) and Chicken 65

Chicken 65

Chicken 65 is one dish which is most loved by almost everyone. I do not know why it is called so. I believe every one of us has a variation to this recipe and we all make it our own way. In my family alone, everyone has their own version of this dish. Today i am writing about my way of preparing this yummy chicken dish. This dish one among those when i want to whip up a whole meal in less than an hour time. Gets prepared quite soon and is simply delicious.

Ingredients:

Canola Oil – 2 tsp 
Chicken – 500 gms
Lemon juice – 2 tbsp
Cornflour – 1 tbsp
Turmeric – 1/3 tsp
Soya sauce - 1 1/2 tbsp
Yogurt – 2 tbsp
Curry Leaves(fresh/dried) – 5-6
Salt – to taste
Black Pepper powder – 1/3 tsp
Ginger-Garlic paste – 1 tsp
Chicken Stock – 1 cup
Yellow Onion – 1, finely chopped
Green chillies – 5, cut into strips

Method:

-Marinate chicken in lemon juice, turmeric, yogurt, soya sauce, ginger garlic paste and salt for about 30 minutes.
-Shallow fry the chicken in oil till done. Drain and remove the chicken in a bowl.
-Again in the same pan, add a lil more oil, add the chopped onion, curry leaves and chillies. Fry over high heat for 2-5 minutes.
-Add cornflour, stock, black pepper powder and let it boil for 5 minutes. Add the chicken along with all the juices and let it cook till it is dry. Serve hot.

Hyderabadi Khushka and Chicken 65

Khushka – Basmati Chawal

Khushka is Plain Boiled Rice. The word Khushka comes from the term ‘Khushk‘ in Urdu, which means Dry, or Plain. Khushka is the staple food in my house, and it is so in most Hyderabadi households. It is prepared almost everyday. We have it along with curries. Parathas, Phulkas, or Khushka is either has with a dry curry, a Sukha Salan or a gravy curry with a watery consistency, Patla Salan. Khushka is also called as Saada Chawal in some households, which means Plain Rice. It is lightly salted and crained. The procedure is very simple, and it is as the name says about it, a plain basic rice which can be had along with any side dish.

Having this Rice while it is warm is so comforting, but if wish to serve it later and want to prepare it ahead of time, just microwave reheat it for 1 or 2 minutes adding a few drops of water to it. You can store it in a microwave safe bowl for easy reheating in a refrigerator for upto a week. It stays good and is as good as fresh when reheated in a microwave just before having it.

Ingredients:

Long grained white rice – 2 cups 
Water - 9 cups
Salt – 2 tsp

Method:

Wash the rice well and soak it in 4 cups of water for about 30 minutes.
Drain the rice and keep aside.
In a large saucepan, boil the remaining 5 cups of water and as soon as it comes to a boil, drop in the reserved soaked and drained rice. Also add the salt. 
Let it boil at medium high heat till the rice grains are all done. Take a few grains with a slotted spoon in your fingers and press them to check if they are done.
Once all the grains are done, and are just soft, drain the rice and put it back into the saucepan. Clean the sides of the pan with a rubber spatula and level the rice properly. Cover with a lid, and put it on dum (till a nice steam has been formed) on the hot cooktop.
Serve it hot, or you can even have it later.

I am so happy to recieve the Nice Matters Award from the beautiful sisters Zainab and Hameeda, of Arabic Bites.

“Nice Matters Award is for those bloggers that are just nice people , good blog friends and those that inspire good feelings and inspiration! Those that care about others that are there to lend support or those that are just a positive influence in our blogging world!

 

Thank You Guys, This is my very first Award, and i’m delighted to recieve it. If i would not have to send it to only a few of the selected bloggers, i would have sent this award to each and every blogger in the blogging world, as each one of us are so dedicated to our love of sharing our knowledge across places. However i had to cut short the list, so, I choose to pass on this Award to Asha, Amna, Lubna, Daagh, Sailaja, Indira, Priya, Jai and Bee, Meena, Nabeela, Rahin, Seena and MJ. Everyone of you all bloggers are deserving for this award and very nice.

Luv,
Mona

Rajma Pulao

Pulao and Khorma is one combination i love to have. And this particualar combination of Rajma Pulao with Vegetable Khorma is my favourite. Try it once and you will love it.

I had prepared it for dinner yesterday night after having Cabbage Pakodas for iftaar. I will be posting the recipe for the pakodas soon. During this month i havent got much time to post. Only two days more, and Ramadhan, the holy month will go away, and we will have to wait for an another year to for this auspicious month to again arrive. Eid, our festival, which we celebrate at the end of Ramadhan might be on this Saturday. On Eid we usually prepare dishes like ‘Nihari‘, ‘Biryani’, ‘Chole’ and ‘Sheer Kurma’, a sweet dish which we muslims especially prepare on Eid of Ramadhan which is called as Eid-Ul-Fitr.

On Eid, we get up early, and the men go to mosque and offer the Eid Prayers, and the women offer their prayers for Eid at home. We then greet our relatives and spend the day together with our loved ones. We celebrate Eid for the three days after Ramadhan. Back in India, we used to have a grand celebration on Eid, with our relatives visiting and greeting each other, the whole day. And like they say, ‘Pardes’, I’m away from my parents. I’m gonna miss my all relatives and my Dearest Parents, like always!

 

Rajma Pulao – Red Kidney Beans and Rice Casserole 

One of my friend had once invited me and she served Rajma Pulao. I had loved it and that day,. i decided someday i will try to prepare that dish in my own way. So, yesterday, i was all set and we had Rajma Pulao with Vegetable Kurma, and Oh my God, it was one yummy dinner which we enjoyed a lot. It didnt take a lot of time and i was very happy over my own successful experiment of preparing my version of Rajma Pulao. Here’s the recipe : 

Rajma Pulao – Red Kidney Beans and Rice Casserole 

Ingredients:

• Long Grained Basmati Rice – 2 cups
• Salt – 1 tbsp
• Black Peppercorns – 4
• Green cardamom – 2
• Cinnamon – one 2 inch stick
• Cloves – 2
• Onion – 1, large, sliced thin
• Oil – 6 tbsp
• Sesame seeds – 2 tbsp
• Mustard seeds – 1 tsp
• Cashewnuts – 2 tbsp
• Green chillies – 2, sliced lengthwise
• Dried Red Chillies – 1
• Shredded/Grated Coconut – 2 tbsp
• Canned Red Kidney Beans – 1 Can

Method:

• Make a bouquet garni with black peppercorns, green cardamom, cinnamon and cloves.
• Boil five cups of water in a heavy bottomed bowl on stovetop and add the salt and the prepared bouquet garni to it. Once the water is boiling nicely, squeeze and remove the bouquet garni and add the rice and set the gas temp to 8 level.
• After 3-4 minutes, take some grains of rice in a spoon from the boiling water and test them if they are soft enough. Once they are just soft, drain the water and adjust the gas level now to 2, and put the bowl of rice onto the stovetop and cover well.
• Remove the bowl from heat after 2-3 minutes once the steam has nicely formed.
• Meanwhile open and put the red kidney beans in a colander and wash them well in a water bath, taking care that you do not break the beans into pieces.
• Pour 2 tbsp ghee/butter/oil into a pan and add the mustard seeds, sesame seeds, cashewnuts and green chillies and dried red chillies. Let them splutter up a bit. Then add the red kidney beans. Give it a careful stir and add this to the prepared rice.Mix it well with the rice
• Pour 4 tbsp of butter/oil/ghee in a heavy bottom pan and fry the onions till brown and crisp. Remove in a paper towel and garnish the rice with the fried onion and serve hot.

Veggies and Me!

Today I am going to share with you all the recipe of ‘Vegetable Dum Biryani’, ‘Rice Cooked With Vegetables and Spices, from the Cookbook India’s Vegetarian Cooking, by Monisha Bharadwaj. I have modified this recipe according to my tastes here and there. Sounds Yummy, Isnt it !

Biryani’s are everyone’s favourite, may it be Vegetarian or Non-vegetarian – the Chicken Biryani or Mutton Biryani. I, somehow always had disliked Vegetarian Biryani. My Mom always had to run after me to make me have my Vegetable Biryani whenever she would make it Infact it was scary for me to have all the veggies, in one plate at a time ! They looked like as those veggies were challenging me to gulp them down Now when I look back, I myself wonder about the possible reason for my hatred towards them during my childhood, was it the taste ?! .. they look fab and colourful to me now when together in a plate, so looks might not have been a reason.. Cannot really make out the reason for that. I guess there’s really some direct relation between childhood and the repulsion towards Veggies Oops, am talking in chemistry language !! My Hubby though still hates veggies Men,’ Most’ men, and Veggies arent friends anytime of life

As I grew older, and came in the Nutriton field, I began to have food more based on the ‘nutrient’ value rather than my likes and dislikes. And likes automatically became what is healthy and what’s not ! I now love Veggies, and Vegetable biryani too, a lot. I prepare it on weekends mostly for lunch or dinner, and very occasionally on weekdays for dinner.

Vegetable Biryani is healthy, and delicious, especially this one. Yes, I, who once used to ‘hate’ it, am admitting it today. Like Mutton Biryani and Chicken Biryani, Vegetable Biyani is not a Mughalai dish, as far as I know. It is a modified version of the Pulao. A rich, aromatic version of pulao, resembling the Authentic and Aromatic Non-Veg Mughalai Biryani’s.

I usually cherish spending my time in the kitchen. And I reserve these kind of lengthy recipes for moments like these. Leisurely and carefully preparing meals in the kitchen helps me relieve and wind down. I enjoy my time cooking with love for everyone.

The spices, that I am using in the recipe can be bought from any Asian spice stores. I love to add milk and cream to my Biryani’s and make them rich in flavours. You can always alter the amounts of Salt in any of the recipes according to your tastes. I use the mixed frozen vegetables from the market, when I do not have fresh veggies in my house. I find it very useful at those times. You can however use chopped fresh veggies for the Biryani in the recipe.

Vegetable Dum Biryani -  Rice Cooked With Vegetables and Spices

Source: India’s Vegetarian Cooking

Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

 

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

 

Instant Light Chicken Biryani..

When I first read about the Express Cooking Event hosted by Mallugirl, many of my Mom’s and Mother in law’s recipes came to mind. They both are experts in the kitchen, my inspirations, and I always wonder when I would be like them in the kitchen. They prepare a lot of things in a jiffy and will be seen doing some other house chores in some time with all dishes for the day prepared already. I do not call myself a good cook, but yes, my hubby likes the food I prepare, and that’s enough for me. With time I might also master cooking like my Mums. From the long list of meals which I learnt from both my both Mum’s, I decided to publish this instant meal which we have at my house most usually, when there no time in luxury to spend in the kitchen.

This 30-Minute meal of mine has got ‘Instant Light Chicken Biryani’, ‘Orange juice’, and ‘Peach Flavoured Yogurt Ice cream’. My earlier version of Chicken Biryani was the traditional one, but I learnt this version from my Mother in law and is very light and has lesser calories when compared to any other type of Chicken Biryani’s. As this event calls for a meal to get ready in less than 30 minutes, I have used left over cooked plain rice, you guys can always make it fresh if you do not have left over rice. Its a complete meal with Biryani, a dessert, and a juice, and is filling but light.

I publish this post for the Express Cooking Event hosted by Mallugirl. As you know, I’m a new blogger and have started blogging very recently, just 2 months ago. And believe me, I’m hooked to it, 24*7. Its soo addictive, and gives a lot of pleasure when I share my daily recipes with you all. So, this is the first time I’m participating in an event. As the host has allowed it, I am using some semi-home made products like the orange juice powder, the yogurt ice-cream, tomato paste, left over cooked plain rice, fried onions which are easily available in asian stores. I have italicized the brand names of the Semi-Home made products I’m using in this recipe. You can always alter the amounts of spices and use the brand names you like most instead. Here’s my entry:

My Version of ‘Instant Light Chicken Biryani

Serves – 2

Ingredients:

Canola Oil – 1 tbsp
Chicken Breast – 200 gms, washed, and cut into 2 cms cubes
Yogurt – 1 tbsp
Tomato paste – 2 tsp (optional)
Ginger Garlic paste – 1 tsp
Garam Masala – 1 1/2 tsp
Dry roasted Cumin seed/Zeera powder – 1 tsp
Dry Roasted Coriander/Dhaniya seed powder – 1 tsp
Water – 1/2 cup
Lemon Juice – 2 or 3 tbsp ( as you like)
Edible Red Colour – 1/4 tsp
Edible Yellow Colour – 1/4 tsp
Cooked Plain White Rice – 3 cups
Crispy Fried Onions – 2 tbsp

Method: ( Target time to prepare the whole meal – 30 minutes )

-Put a heavy bottom pan on medium heat, and pour oil into it.
-Add the chicken pieces, and fry till golden brown on all sides. This takes probably 7 minutes. When the chicken cubes has been browned properly, adjust the heat to medium high add the yogurt, tomato paste (optional) and ginger-garlic paste and the three dry masalas and stir well. This will take about 5 minutes. Now add half cup water and lemon juice. Cover the lid of the pan for 2 minutes until the water dries up.
-In the mean time, pour a tablespoon of water into a cup and add a pinch of red and yellow colour into it, and stir well.
-Now arrange the half of the rice in a microwave safe bowl in a layer, add the cooked chicken breast from the pan on top of the rice in a layer, again arrange the remaining rice layer on top. Sprinkle the fried onions on top and pour the water with colours evenly on top of rice. All this takes about 5 more minutes
-Cover and microwave for 3 minutes. The Biryani is ready.
-Serve the Biryani along with and a Juice and Ice Cream for a heartful meal for two ready in about in less than 30 minutes.

Luv,
Mona

Tahari

Tahari can be also called as ‘Biryani of Minced meat’. In mutton biryani, there are mutton pieces and spices in rice, like wise, in Tahari, there is minced meat in rice. These kinds of dishes like, Chicken/Vegetable/Mutton or Prawn biryani or Tahari, I find, are convenient dishes for picnics. We just have to carry some paper plates, glasses, a ‘Dahi ki Chutney’ or ‘Baghare Baingan’ as a side-dish to the Biryani’s, or ‘Tomato Chutney’ if its Tahari. We like Tahari along with Tomato Chutney. On our Saturday trip to the Niagara Falls, we had Takari and Tomato chutney for lunch. After a looong drive, when we reached there, my hubby was so hungry, we quickly had it and set out to enjoy the beautiful landscapic view of the Falls. Anyways, the recipe. Enjoy.

Tahari – Minced Meat with Rice Casserole

Serves: 8

Ingredients:

Ground Lamb lean meat – 500 gms
Yellow Onion – 1, large, sliced
Canola Oil – 5 tbsp
Green Chillies – 4, slit in middle
Red chilli powder – 3 tsp
Salt – 2 1/2 tbsp
Garam Masala – 1 tsp
Yogurt – 4 tbsp
Green Cardamoms -4
Cinnamon sticks – 2
Caraway seeds/Shah Zeera – 1 tsp
Water – 5 cups
Rice – 4 cups
Coriander leaves – 2 tbsp

Method:

-Preheat the oven to 350 F.
-Wash and soak the rice in water sufficient enough to remain 5 cms above the level of rice.
-Wash ground meat along with sliced onions well and drain the water completely.
-In a pressure cooker at medium heat, add three tablespoons oil and green chillies. Let them splutter.
-Add the drained onions and ground meat and also add red chilli powder, 2 1/2 tsp salt, garam masala and stir well and let it cook for 10 minutes.
-Add a cup of water to it and cover the lid. Simmer and let it pressure cook for 20 minutes.
-Later open the lid and adjust the heat to medium and cook the meat mixture well till the water dries up.
-In an another heavy bottom sauce pan, at medium heat, with high walls, add remaining oil and the ginger garlic paste. Fry till golden brown.
-Whisk the yogurt and add to the sauce pan. Also add cardamom and cinnamon sticks, salt, black cumin. Let it boil once.
-Add the water and let the mixture boil. Adjust the heat to medium high. As soon as it begins to boil well, add rice and mix well. Be careful not to break the rice grains.
-As the water dries to half the quantity, add the ground meat mixture and mix well.
-Let it cook till very little water remains.
-Transfer the mixture to an oven proof dish and cover it well with an aluminium foil and keep it in the oven for 12-15 minutes till a nice steam has been formed.
-Garnish with fresh coriander leaves and serve hot.

Luv,
Mona

Hyderabadi Dum Murgh Biryani

Mazadaar!! (meaning ‘yummy’ in English) is what everyone in my house say when they have just had thier first niwaala/morsel.

Chicken Biryani is an exotic recipe made usually at large get-togethers, occasions and parties like weddings, ceremonies and festivals. This recipe is originally from Hyderabad, India. The method of cooking involves a layering process of rice with the prepared spiced chicken mixture. Hyderabadi people have a great fondness for Biryanis and it is seen at almost every restaurant in the menu cards as thier speciality item.

People modify and cook the Biryani in thier own ways. In my Family, we have it on weekends, around two times in every month, its everyone’s favourite and why not treat yourselves with some authentic cuisine every once in a while. I have been making it from a very long time, and its no big deal for me to make Chicken Biryani in a jiffy. My hubby loves it a lot and he always looks forward for me to prepare this Biryani. There are usually four types of Biryani’s, Mutton Biryani, Chicken Biryani, Vegetable Biryani, and Jumbo Prawn Biryani. People also prepare biryani with the meat of Shrimp, Deer, Hare, Veal or Beef. I will post the procedure to prepare all kinds of Biryani’s in the coming days.

There are two kinds of Meat Biryani prepared in Hyderabad. One is the Pakki Biryani, which is the one I am writing about today. And the other one is Kachchi Aqni ki Biryani. I have also writen about Kachchi Aqni ki Dum Murgh Biryani.

The following is the procedure how I prepare Pakki Chicken biryani in my house on a regular basis. In this recipe you can use a whole chicken with bones cut into pieces too. But I prefer to use boneless Chicken, as we all love boneless breast pieces of Chicken, which has minimal fat in it, hence a healthier option. The below version of biryani has butter and oil in it in larger amounds to enhance the flavour of biryani. If you do not want a heavy meal, can can check out my Instant Light Chicken Biryani, which is light and gets prepared in less than 30 minutes.

The Royal cumin, Garam Masala, and Food colours, Saffron strands, other spices used in this recipe can be easily found in most Indian market stores which sell spices. My family prefers to have Biryani a bit hot and lemony with a little bit of an acetous flavour, so I’ve added red and green chilli and lemon juice according to our tastes. You can alter those according to your tastes.

Do not worry if you have never prepared Biryani till now by yourselves. I have tried here to explain each step in as simpler method as possible. Do write to me if you have any doubts regarding the procedure. Go ahead and prepare this for your family, Enjoy.

Hyderabadi Dum Murgh Biryani – Fragrant Rice-Chicken Casserole with Spices

Serves: 8

Ingredients:

Ginger-Garlic Paste – 2 tbsp
Garam Masala – 1 1/2 tsp
Yogurt -2 cup
Tomatoes – 2, large and ripe, chopped fine (or) Canned tomato paste – 5 tbsp
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Lemon juice – 6 tbsp
Salt – to taste
Almonds – 1/2 cup, slivered
Cashew nuts – 1/2 cup
Yellow Onions – 5, large, sliced
Chicken – 900 gms, Boneless, skinless breast pieces, cut into 2 cms cubes
Basmati, Long Grained Rice – 5 cups
Water – 8 cups
Canola/Sunflower/Vegetable Oil -9 tbsp
Caraway seeds/Royal Cumin – 1 tbsp
Milk – 1 cup
Saffron Strands/Edible Red Food Colour – a pinch
Saffron strands/Edible Yellow Food Colour – a pinch
Bay leaves – 1
Green Chillies – 5, small sized, slit lengthwise
Butter/Ghee – 3 tbsp
Fresh Mint leaves/Pudina – 2 tbsp, wahsed
Fresh Cilantro/Kothmir – 2 tbsp, washed, chopped finely

Hyderabadi Dum Murgh Biryani 

Method:

-Marinate the chicken with the first 8 ingredient for about 6-8 hours maximum or one hour minimum covered in the refrigerator.
-Start by pouring 1 tbsp oil into a large heavy bottomed non-stick frying pan and fry the Almonds and Cashew nuts till they are golden brown and remove them into a bowl.
-In the same pan add 8 tbsp oil and add thes sliced onions. Fry them till the onions are brown and crisp. Make sure not to burn them. Remove from heat. Remove about a cup of the fried onions with a slotted spoon onto a paper towel in a platter.
-Take out the chicken from the refrigerator, bring it to room temperature. In the pan with oil and fried onions, dump the whole bowl consisting of the marinating chicken and all its juices into it and put the pan on medium high heat. Let it cook uncovered until the gravy is dry and dense and the chicken is done. Kepp stirring it occasionally. This might take about 20-30 minutes. Remove from heat and keep aside.
-Meanwhile take half a cup of milk, and add to it a pinch each of red and yellow food colours. Mix well. You can also add a few strands of saffron instead of using food colours. Just take a teaspoonful of saffron strands and soak them for an hour in the same amount of warm milk.
-Wash and soak the rice in water for preferably half an hour. Later, drain the rice and keep it in the sieve. Boil 8 cups of water and add cinnamon sticks and caraway seeds/shah zeera, bay leaves and salt (I use the proportion:1 tsp salt for 1 cup rice). Once the water is boiling add the strained rice, give it a stir and let the rice soften up. Once the rice is half done, strain the rice and throw away the water. Discard the bay leaves.
-Arrange half the amount of rice as the bottom layer layer in a large dish. Next, add the chicken mixture prepared earlier in a layer. Now add the remaining rice above the chicken layer, covering it completely.
-Garnish with mint, cilantro, fried onions, slit green chillies. Now pour evenly the milk with the food colour or saffron strands and two tablespoons of butter over the layered and garnished rice. Cover the dish with a lid or aluminium foil.
-Preheat the oven to 350°F and put the dish in the oven for 10-12 minutes, till a nice steam has formed inside the dish, and the rice has been done. Serve hot for a delicious meal.

 Note: If you have forgotten to marinate the chicken, follow this method:

-Follow the step 1 and 2, and continue the steps below-
-In a small amount of oil, add the cubed chicken breast pieces and fry them till opaque and very lightly browned. Remove the chicken pieces with a slotted spoon into a bowl.
-Again in the same pan, pour a little more oil and add cloves, black cumin and cardamoms. Lower the heat to medium low and let them splutter. add the sliced onions and fry them till light brown in colour. Then add ginger- garlic paste and stir fry it for 4-5 mins until it is golden brown.
-Now add yogurt, garam masala, chopped tomatoes or tomato paste, red chilli powder, lemon jiuce, turmeric, salt and almonds and cashew nuts. Stir and adjust the heat to medium and let it cook till oil seperates, about 15-20 minutes. Add the fried chicken pieces to the yogurt mixture and stir well. Let it cook for 20 minutes more, or till it the water from the mixture has been dried up and the gravy becomes dense. Once done, cover the lid and remove from heat.
-Continue from step 5.

Suggested Accompaniments: Biryani goes very well along with Mirchi Ka Salan or Baghare Baingan, or Tamatar Ki Chutney and Dahi Ki Chutney.

Luv,
Mona