Kaddu Ki Kheer

Eid-ul-Fitr Celebrations after the month of Ramadhan

Eid Mubarak Everyone!

Alhamdulillah its been a wonderful Eid, May Allah accept all our Duas and make us better Muslims inshallah.

I prepared Kaddu ki Kheer on the second day of the celebrations of the Eid-ul-Fitr, after coming back from work. Its a pity that its not a public holiday on the religious festivals. I think, especially in a multi-cultural place like Canada, this should definitely be given a thought.

Kaddu Ki Kheer – Bottle Gourd Milk Pudding

Kheer is one the most delicious, simple and quick pudding or dessert to prepare. I usually use rice, bottle-gourd, sago, potato and sweet-potato to prepare different varieties of Kheer. The basic steps remain the same, boiling milk with sugar, cardamom, nuts and saffron for flavor. 

Kaddu Ki Kheer – Bottle Gourd Milk Pudding

Ingredients:

• Bottle Gourd/Kaddu – small sized, 400 gms (approx)
• Full fat or Low fat Milk - 2 1/2 cups
• Chopped Pistachios – 1 tbsp
• Sliced Almonds – 1 tbsp
• Chopped Walnuts – 1 tbsp
• Chopped Raisins – 1 tbsp
• Milk Powder – 1/4 cup
• Sugar – 55 gms
• Ground Cardamom seeds – a pinch
• Saffron strands/Zafraan – a pinch

Method:

• Wash, peel and remove the seeds from the bottle gourd, reserve only the flesh. Shred it either in a food processor or using a grater.
• Pour 2 cups milk into a saucepan and bring to a boil. Simmer heat and let it cook uncovered for 10 mins. Keep an eye on it, so that it does not boil away.
• Dissolve the milk powder in the remaining 1/2 cup milk. Pour this into the saucepan. Also add the shredded bottle gourd, ground cardamom seeds, sugar and chopped nuts.
• Let it cook for 10 more minutes on simmer. As the milk cooks it begins to turn light yellow in colour, and gets more richer and cremier. Once done, remove from heat and serve warm or cold.

(Note: To make it more rich for a special occasion and for an indulgence, you can even use Condensed milk and Khoa in the recipe)

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

Masaaledaar Pudine wala Kheema

Mint or Pudina is my most preferred herb only next to Cilantro/Kothmir. They are so gorgeous to look at! I would have loved to dedicate a part of my garden to this herb if only there was no threat of the plants being destroyed by the rabbits or raccoons or the groundhog which I consider a menace! I have them planted indoors in front of the windows in small pots and they grow very well and quite rapidly. Mint has a very pleasant, fresh and strong aroma with innumerable benefits. I add this herb, fresh and chopped mostly to all of my meat preperations as the last step just before I turn off the heat source for a refreshing aroma to the dish.

Spearmint growing in pot indoors in my kitchen

One such meat preperation in which I love to add lots of fresh chopped mint leaves is the dish I writing about today. The mint leaves enhance the flavor of the dish diffusing their minty and fresh aroma to the meat preparation and brightens it.

Masaaledaar Pudine wala Kheema – Minced Lamb/Veal meat with Mint and Spices

Kheema is one of the most loved dish in my house. It can be devoured upon as a side-dish along with a number of main dishes for a meal, or the leftovers, if any, can even be used as a filling for parathas or samosas, or between toasted bread with cheese slices as evening snacks with a warm cup of tea. I usually prepare Kheema in large amounts and portion and store them in plastic microwavable and freezable food storage boxes for very long time, so that I can use this during the days I dont feel like cooking.

Masaaledaar Pudine wala Kheema – Minced Lamb/Veal meat with Mint and Spices

Ingredients:

Minced Lamb/Veal meat – 550 gms
Red chilli powder – 2 tsp
Salt - 2 1/2 tsp
Ginger-Garlic paste – 1 heaped tbsp
Turmeric – 1/2 tsp
Hung Yogurt – 1/2 cup
Garam masala – 1 tbsp
Canola oil – 1/4 cup
Cloves - 3
Green Cardamom – 2
Cinnamon stick – 2 inch piece
Dried Bay leaf/Tej patta - 1
Yellow Onions – 2, finely sliced
Tomato paste – 3/4 cup
Small Green chillies – 4, chopped
Chopped Mint leaves – 1/2 cup

Method:

1. In a large mixing bowl, add the minced meat, red chilli powder, 2 tsp salt, ginger garlic paste, turmeric, hung yogurt and garam masala. Mix it all well with a wooden spoon and keep aside.
2. Heat oil in a large non-stick frying pan at medium heat and as soon as it warms up, add the cloves, cinnamon stick and green cardamoms. Saute them for about a minute. Add the sliced onions and remaining salt and stir fry them till they are golden brown in colour.
3. Add the marinated minced meat and mix well using a wooden spoon. Cover with a lid and let it cook for about 5 minutes. Later, open the lid and break up the lumps of meat using a wooden spoon and add the tomato paste and stir well to mix. Cover the lid and let it cook for 20 -30 minutes, stirring it occasionally.
4. Later, once the water has completely dried, add the sliced green chillies and chopped mint leaves. Let it cook covered for a minute more. Serve warm.

Suggested Accompaniments: Warm Rotis or Parathas or Naan, or along with Basmato Chawal and a Vegetable side dish or just Khatti dal, or along with Khichdi and Khatta for a delicious and felling meal.

I am sending this as an entry to Grow Your Own event hosted by Andreas Recipes.

And before I take my leave for today, here’s a very famous and touching song that I love, ‘Ye Galiyaan, Ye Chowbaara..’ from an excellent Bollywood movie Prem Rog. It never fails to bring tears in my eyes..

Luv,
Mona

Hari Pyaaz aur Malai wale Jhinge

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

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

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

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

Salan Masala

Makes about 2/3 cup

Ingredients:

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

Method:

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

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

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

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

Ingredients:

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

Method:

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

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

Luv,
Mona

Kashmiri Lamb Qorma

The Rice shortage had severly affected my family’s dietary lifestyle. Rice is a staple food for me and my family. Nowadays, we rely on other sources as rice has become too costly here in Canada too and because of its unavailibility. I hope and pray that Rice will be available very soon again in the markets in surplus amounts.

A few days back I got my hands on the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. After a moments of spending my time browsing through the recipes of the book, I knew I will be trying out some dishes as the recipes and presentation pleased me a lot. The recipes were easy to follow and described and divided the different Regional Indian Cuisines very well.

Kashmiri Lamb Qorma

I tried the following recipe from the this cookbook and modified it here and there according to my tastes. I and my family enjoyed it, as it was very delicious and I mostly liked it because I found it very simple to prepare. I put the meat to cook for about an hour and then went on with my other house chores and activities and later came back to finish the dish which took me not more than 30 minutes and did not require any laborius techniques or ingredients for the preparation. 

Kashmiri Lamb Qorma

Ingredients:

• Boneless Lamb Meat – 650 gms, cut into 2 cm approx cubes
• Tumeric/Haldi – 1/2 tsp
• Salt – 1 tsp
• Water – 3 cups
• Unsalted Butter – 3 tbsp
• Green Cardamom pods/Sabut Elaichi – 4
• Cloves/Laung – 6
• Whole Cinnamon Stick/Dalchini Sabut- 2 inch piece
• Aniseed/Saunf – 3/4 tsp, powdered
• Red Chilli powder – 2 tsp
• Fresh grated Ginger – 1/2 tsp
• Tamarind concentrate – 2 tsp

Method:

• In a saucepan, combine lamb, turmeric, salt and water. Place over high heat and bring to a boil. Reduce heat to low and cook, uncovered, until meat is very tender, about 1 to 1 1/2 hours. Drain meat, reserving cooking liquid. Set meat aside.
• In a heavy-bottomed frying pan, melt butter over medium heat. Add cardamom, cloves, cinnamon, aniseed, chilli powder, ginger and tamarind. Reduce heat to low and stir until oil seperates, 2-4 minutes.
• Raise heat to high, add meat and cook, stirring, for 2-3 minutes to coat meat with seasonings. Stir in 1 cup reserved stock, reduce heat to low and cook, uncovered, for 10 minutes to blend flavors. Serve immediately.

Kashmiri Lamb Qorma in a pan 

Suggested Accompanimeant: Basmati Chawal or Paratha or Naan or Coconut Rice.

Luv,
Mona

Sheer Qurma

We celebrated Eid-Ul-Fitr, our festival after the month of fasting 3 days ago. On Eid I had prepared Chicken Biryani, Sheer Qurma and Cholay.

Sheer Qurma is a meetha/dessert prepared using roasted fine Vermicelli Noodles, or Seviyan cooked in milk with some fried dried nuts and sprinkled with saffron and nutmeg, cardamom powders to enhance the savory flavour of the dessert.

It is traditionally served after the Eid prayers to the entire household and also to all the guests who arrive to greet you on Eid, and is served hot along with other snacks, I usually serve spicy Cholay along. Some people like this dessert rich and slightly thick in consistency and some people like it a bit thin in consistency with less seviyan and more of milk. To make it rich, you can add khoa to it, or add a bit of condensed milk. I and my family prefer the latter kind. If you like it thick, you can cook the Sheer Qurma a bit more on medium heat till you get your desired consistency.

You can roast the vermicelli and store in the refrigerator for more than a week, a make ahead for this dish. If you prepare the whole thing and store it in the refrigrerator it will become pasty as the days pass. You can also fry the nuts and store in the refrigerator a day before to prepare this sweet savory instantly when your guests arrive, as you will just have to cook it all in milk and serve. 

Sheer Qurma – Vemilcelli Cooked in Fragrant Milk 

Serves: 4

Ingredients:

*Fine* Vermicelli noodles/Seviyan – 3/4 cup
Ghee/Oil - 2 tbsp
Almonds – 1 tbsp, deskined and thinly sliced
Pistachio – 1 tbsp, halved
Chironji nuts – 1 tbsp, shelled
Dates – 5 dates, halved and deseeded
Saffron strands/Zafraan – 1/2 tsp
Black Raisins/Kala Kishmish -1 tbsp
Milk – 5 1/2 cups
Nutmeg powder – 1/4 tsp
Green cardamom/Elaichi powder - 1/4 tsp
Green Cardamom/Elaichi – 1, whole
Sugar – 4 to 5 tbsp

Method:

-Soak the saffron and the halved and deseeded dates in 1/2 cup warm milk. Cover and keep aside.
-Pour milk into a large pan. Throw the skin of the whole cardamom and add the seeds to the milk. Boil milk in the pan at high heat with sugar and green cardamom powder, nutmeg powder until it is reduced by one-fourth.
-In a heavy bottomed pan at medium heat add butter/oil and roast the vermicelli noodles in it until they are a few shades darker brown. Add the raisins and the remaining nuts. Pour the reduced milk into it and let it come to a boil once. Add the dates and the saffron with the milk in which they have been soaking. Cover and let it cook for 3-5 minutes. By now the noodles must have become very soft. Remove from heat. It can be served hot or cold.

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.

 

Kaddu ka Meetha

I am not much of a ’Mithai‘ person, I do not like Sweets/Mithai’s. Just yesterday I had to attend a party and those guys gifted me some Laddu’s and the one to have them are everyone besides me in this house !

I usually prefer sweets/desserts that are light, with not too much sugar, infact only a hint of sugar in it. My hubby bought some Bottle gourds, and i thought of preparing this Meetha/Sweet dish out of it, for my family. Its quite dry Meetha, and can be varied according to your tastes. This is my sisters version of Kaddu Ka Meetha. Bottle gourd is a simple and humble vegetable which is not much loved my many people. An hence they do not try it, or have it quite often. This unattractive vegetable is low in saturated fats and is hence good for weight loss. Try it out.

Serves: 4

Ingredients:-

• Bottle gourd/Kaddu – 1, medium sized, approx 500 gms, peeled and grated
• Milk – 1 cup
• Khoa – 2 tbsp
• Green Cardamom – 3
• Butter – 1 1/2 tbsp
• Sugar – 1 1/2 cup
• Almonds – thinly sliced

 

Kaddu Ka Meetha - Bottle Gourd Sweet Dish

Method:-

• In a heavy bottom sauce pan on medium heat, put the grated bottle guard and add water so that the water stays 1 cm above the level of the grated bottle guard and cook it stirring occasionally till almost dry.
• At this point add milk and let it cook again for 7 minutes.
• When the milk in the pan has almost dried, add khoa, and keep mashing the mixture slightly stirring continously with hardwood spoons preferably.
• Remove the seeds from two green cardamoms and grind them into a fine powder.
• Add cardamom powder, the whole cardamom and butter. Stir well.
• Now add sugar keep stirring it. You can add more or less sugar as your wish. Let it cook again until the oil seperates.
• Pour it out into a bowl and garnish with thinly sliced almonds.