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

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

Sem Ki Phalli Ka Salan

Sword beans - Sem Ki Phalli, are are a kind of green bean, very commonly sold in Indian markets and are available fresh daily at the ‘Rythu Bazar’ or the Farmers Market where you get to see an array of fresh fruits, spices, nuts, herbs and vegetables in huge piles being sold at reasonable prices. I do not usually get to see Indian vegetables and herbs at the Farmers market here, but when I do, I do not hesitate to get some, cook and enjoy eating them to the late morsel. Try searching for these beans at the Indian or Chinese grocery stores and food markets, you will find them definitely.

Sword Beans – Sem Ki Phalli 

The last week, I found some Sword beans at the market and prepared this very comforting and simple stir fry which brings along many memories of my dear Mother and my childhood. After washing and pat drying them, I always used to sit along with my mother to remove the hard fibrous srtings from the sides, split each bean into two, remove the seeds from inside into a small cup, and make a small pile of the prepared beans, chatting and confabulating endlessly on countless matters. She used to then chop them up and when all were done, I was always so eager to taste this mouth wateringly delicious simple vegetable stir fry preperaed by her at the meal. Faint nostalgic memories like these tears my heart out with an intense desire to go back and live those moments again. 

Sem Ki Phalli – Sword Beans, with strings removed, split and chopped 

These beans have hard fibrous strings which are preferably removed always while preparing them to be cooked. Some choose not to remove these strings as it provides fibre to the diet. The method to remove these strings is to simply tear the tip of the bean with hand and pull away the string from each side in one motion. These beans are delicious and nutritious. Do try them if you find these at the stores anytime.

Sem Ki Phalli Ka Salan – Sauteed Sword beans

Ingredients:

• Sword beans/Sem Ki Phalli – 500 gms
• Canola Oil – 2 tbsp
• Yellow Onion – 2, large, sliced thin
• Red Chilli powder – 2 tsp
• Water – 1/2 cup
• Salt – 2 tsp or to taste
• Garam Masala – 1 tbsp
• Dry Roasted Coriander seed powder/Dhaniya powder – 1 tsp
• Tomato (fresh) - 1, medium, chopped fine

Sem Ki Phalli Ka Salan – Sauteed Sword beans 

Method:

• In a large frying pan at medium heat, pour oil and as soon as it gets warm add the sliced onion and salt and let it cook covered for 5-8 minutes, stirring it occasionally in between.
• Add the Sword beans, red chilli powder and water. Close the lid and let it cook for about 20 minutes, or until the beans are soft, stirring it occassionally. You can add more water if required.
• Add garam masala, coriander seed powder and tomato. Close the lid and let it cook for 10 more minutes until the water is absorbed. Serve warm.

Suggested Accompaniments: Serve warm with Rotis.

Luv,
Mona

Rajmah Masala

Red kidney beans are one of the gorgeous beans among the Beans and Lentils food group. They are very nutritious too.

Whenever I prepare this dish, I make it a point to savor them along with Palak Pooris, the combo I love to have for a meal or a filling breakfast. You can even have this red bean curry along with rice and a side dish, or prepare Rajmah Pulao for a one-dish meal.

Rajmah Masala 

Adding dried crushed Curry leaves to this recipe impart their own flavor to the dish. Ofcourse you can substitute it with fresh leaves if available. I have been searching extensively for a Curry leaf plant in Canada so that I can always have a supply of those fragrant leaves for my culinary use. I hope I find one someday soon.

Rajmah Masala

Serves: 4-6

Ingredients:

• Canola Oil – 2 tbsp
• Yellow Onion – 1, large, finely sliced
• Dried Red Kidney Beans – 1 cup (or) Canned Red KidneyBeans – 1 can (173 gms, Red Kidney beans in Water), drained
• Tomatoes – 2, finely chopped
• Thick Coconut Milk – 4 tbsp
• Garam Masala – 1 1/2 tsp
• Red Chilli powder – 2 tsp
• Salt – 1 1/2 tsp
• Dried Crushed Curry Leaves – 2 tbsp (or) Fresh Curry leaves – 8-10

Method:

• Wash and soak the Red kidney beans in surplus water overnight. The next day, drain them and in a saucepan, bring two litres of water on boil and add the soaked and drained beans and cook them along with half tsp salt till they are just soft. Do not make them mushy. Drain and keep aside
• Pour oil into a saucepan at medium heat and as soon as it warms ups, throw in the sliced onion. Stir fry them till they are golden. Add the drained Red kidney beans, chopped tomatoes, coconut milk, red chilli powder and salt. Stir gently to mix well and cover the lid. Simmer for about 10 minutes stirring it two times in between.
• Open the lid and mash the mixture a little bit with the back of a wooden sppon. Throw in the crushed dried curry leaves and the garam masala. Gently give it a stir and cook for 4-5 minutes more. Serve warm.

Suggested Accompaniments: It tastes delicious along with Palak Poori, my favorite combo. You can also have it along with Roti or Parathas or Rice.

I am sending this to as an entry to the Click:Beans ‘n Lentils event hosted by Jai and Bee at Jugalbandi.

Luv,
Mona

Aloo Gosht and Arusuvai Friendship Chain

I had received these lovely gifts from Mallugirl from Malabar Spices a few weeks back as part of the Arusuvai Friendship Chain..

The day she informed me that she was going to send me a surprise ingredient, I was thrilled. From that day till I received the package, I wondered every moment what the surprise ingredient might be. When I received it I tasted the surprise powder ingredient and guessed it might be something with ground Cinnamon as it had a pleasantly sweetish aroma. Mallugirl then told me that it was the Biryani Garam Masala. I also loved the fiery red hot dried chillies she sent me along. I used them in my cooking for the Baghaar (tempering), even planted the seeds from a dried chilli and the plants are doing very good. Mallu girl, I really enjoyed the yuummy chocolates and delicious other ingredients.

Aloo Gosht – Lamb meat and Potato Curry 

I used the Biryani Garam masala to prepare Gosht Ki Biryani and also prepared Aloo Gosht a few days ago using the Biryani Masala and it turned out quite delicious.

Aloo Gosht – Lamb meat and Potato Curry

Ingredients:

• Canola Oil - 1/2 cup
• Yellow Onions – 3, large, finely chopped
• Lamb/Veal Meat – 300 gms, washed, cubed and drained
• Yogurt/Dahi – 2 cups, lightly whisked
• Salt – as per taste
• Red Chilli powder – 3 tsp
• Lemon Juice – 2 tbsp
• Green Beans/Binees Ki Phalli – 20 to 30 ,fresh, each sliced at an angle into 3 pieces
• Potato/Aloo – 2, medium, peeled and quarted
• Dried Fenugreek leaves/Kasuri Methi – 1 tbsp
• Biryani Garam Masala – 2 tsp

Method:

• In a medium sized pressure-cooker at medium heat, pour oil and as soon as it gets warm add the finely chopped onions and let them fry till they are nicely browned. Keep stirring them frequently.
• Add the cubed meat and let it cook along the onions for 4-5 minutes. Pour in the whisked yogurt and salt and mix well. Let it cook for 5 minutes.
• Close the lid of the pressure cooker and let it cook till the meat is tender. Keep an eye on it.
• During this time, in a seperate frying pan, pour little oil and stir fry the french beans and the quartered potatoes seperately for 5-8 minutes each. Drain and keep aside.
• Add red chilli powder, lemon juice, Kasuri methi, Biryani Garam Masala, quartered potatoes and water (around 5 cups or according to your wish as per the consistency of the gravy you desire) and let it cook till the oil has seperated and the potatoes are soft and nicely done. Serve hot.

Suggested Accompaniments: Serve hot with warm Naan, Afghani Roti or Parathas..

I will be sending my surprise ingredient to Trupti of The Spice Who Loved Me very soon.

Luv,
Mona

Qaeema Aloo Matar

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

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

 

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry 

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

Qaeema Aloo Matar – Ground meat with Peas and Potatoes Curry

Ingredients:

For Gravy:

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

To Cook Qaeema/Ground Meat:

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

Method:

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

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

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

Luv,
Mona

Fettuccine in Creamy Coconut Milk

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

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

 

Fettucine in Creamy Coconut Milk 

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

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

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

To Prepare Pasta 

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

Method:

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

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

Luv,
Mona

Adraki Murgh

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

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

Adraki Murgh - Ginger Chicken 

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

Adraki Murgh – Ginger Chicken

Serves:6-8

Ingredients:

To Marinate-

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

Other Components- 

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

Method:

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

 Suggested Accompaniments: Parathas or Naan or Pulao..

Luv,
Mona

Gobi-Mirch Jalfrezi

Jalfrezi is a type of Indian curry in which marinated pieces of meat or vegetables are fried in oil or spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that the jalfrezi can range in heat from a medium dish to a very hot one. Other main ingredients include Peppers, Onions and Tomatoes. – Wikipedia

It was a bright day today, got to see sun and sunshine peeking through the heavy dark clouds for a little longer time after quite an extended period. That made me very happy and cheerful. I wanted to cook something special today,  vegetarian meal.. and I quickly thought of this dish.

This is my lovely little sister’s recipe. Its a brisk recipe which gets prepared in a jiffy. I searched for the ingredients in my refrigerator and I had all those, so I prepared and had this Curry/Salan along with Zeera Rice/Baghara Chawal and Khatti Dal. It was a filling and we enjoyed it. 

Gobi-Mirch Jalfrezi - Cauliflower and Capsicum in a Tangy Sauce 

Ingredients:

• Cauliflower/Phul Gobi – 1, large, washed and cut into florets
• Red and Green Capsicums/Shimla Mirch – 1 each, de-seeded, cut into bite-size strips
• Canola Oil – 2 tbsp
• Yellow Onion/Pyaz – 2, large, sliced thin
• Soya Sauce – 4 tbsp
• Salt – to taste
• Red Chilli Powder – 1/3 tsp (optional)
• Garam Masala – 1 tbsp
• Tomato Paste – 2 heaped tbsp
• Cumin Seeds – 1 tsp
• Nigella Seeds/Kalaunji – 1/2 tsp

Method:

• Heat oil in a non stick pan on medium heat, and throw in the Cumin seeds and Kalaunji. As soon as they start to splutter add the Onions and saute them till they are lightly browned.
• Add the Tomato paste, Garam masala, Salt and Red Chilli powder and mix well. Let it cook for 2-3 minutes.
• Add the Cauliflower florets and stir fry them in the sauce for 3-5 minutes.
• Later add the Capsicum strips, Soya sauce, and a little water and stir to mix. Cover the lid and let it cook for 5 minutes taking care the curry isnt becoming too dry or getting burnt. Keep giving it a gentle stir every now and then. Serve warm.

Suggested Accompaniments: We had it along with Zeera Rice/Baghara Chawal and Khatti Dal for a delicious meal.