Masalewali Bhunihuwi Arvi

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Sautéed Taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick sautéing lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Ingredients:

• Taro root/Caolocasia/Arvi – 8, medium sized
• Canola oil – 2 tbsp
• Cumin seeds/Zeera – 1 tbsp
• Turmeric – a pinch
• Nigella seeds/Kalonji – 1 tsp
• Red chilli flakes – 1 tsp
• Roasted Coriander/Dhaniya powder – 1/2 tsp
• Salt – 1 tsp
• Dry Raw Mango powder/Amchur powder – 1 tsp

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

• Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the cumin seeds, nigella seeds and the red chilli flakes. Add the coriander powder, turmeric and salt.
• Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder.
• During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Kalonji Wali Bhindi-Tamatar Subzi

Bhindi or Okra is one of my most favorite vegetables. I love it a lot, and i am glad my loved ones love it equally.

I usually keep prepararing three kinds of preparations with Bhindi/Okra whenever they are available fresh which are so adored by my family. I either fry them or make a Curry/Patla Salan or sometimes make a sautéed dish with tomato and onion which is what I’m writing about today. We have it along with Parathas for Brunch on the weekends or at Breakfasts.

 

Kalonji Wali Bhindi-Tamatar Subzi – Sautéed Okra with Tomatoes and Nigella seeds

Adding Nigella seeds/Kalonji to the dish here gives it its own unique peppery taste. The seeds are also known for their medicinal value. These little things are considered as a herbal medicine for many ailments and is beneficial for good health. Lots about this spice is also written in the Quran, The Prophet Mohammad(S.A.S) has said “Hold on to the use of Black Seed for it has a remedy for every illness except death”. Evidence of the therapeutic use of Nigella seed has been found in all over the world. So I tend to add it to almost all the dishes I can in small amounts.

Kalonji Wali Bhindi-Tamatar Subzi – Sauteed Okra with Tomatoes and Nigella seeds

Ingredients:

• Canola/Sunflower Oil – 3 tbsp
• Okra Pods/Bhindi – 550 gms, washed, dried with paper towels, chopped into 1/2 inch pieces
• Tomato (fresh)/Tamatar - 1, ripe red, large, finely chopped
• Yellow Onion/Pyaz – 1, large, finely sliced
• Nigella Seeds/Kalonji – 1 tbsp
• Red Chilli Powder/Lal mirch powder - 1 1/3 tsp
• Salt/Namak – 1 1/3 tsp

Method:

• In a sauce pan at medium high heat, pour in the oil, and as soon as it warms up, add the kalonji, and the sliced onions. Let them cook till they are all nicely lightly browned.
• Add the chopped tomatoes and let it cook till they are sofy and mushy. Also throw in the red chilli powder and salt and mix well.
• Lower the heat and add the chopped Bhindi and fry it for 3 minutes. Pour in a cup of water and close the lid. Let it cook till the Bhindi is soft and done. Keep opening the lid, and checking it, if it’s getting stuck to the bottom. Also, you can add a little more water if needed. Serve hot.

Serve it hot along with warm Parathas for a Brunch or Breakfast. You will also enjoy this as a dry side-dish along with Basmati Chawal/Rice.

Luv,
Mona

Hyderabadi Mirchi Ka Salan

Talk about Hyderabad’s cuisine, and Hyderbadi Mirchi Ka Salan is sure to become a topic of interest there. Its hot, its spicy, it has gravy, its tangy.. Ah! Yumm!! You will keep on savoring it.

Green Chillies – Hari Mirch

I have used spicy medium thick green chillies for this curry, which are the usual kind preferred. If you do not like this curry too hot and spicy, you can get the chilli according to your taste buds. You can use chillies ranging from the Serrano, Shishito, Jalapenos, Capsicums, Poblano, New Mexican Green, Guero, Chilaca, Anaheim, California Chillies, etc. There are a whole lot of choices depending of the chillies being mild or hot. The chilies preferred for this curry are not very hot, and should have smooth skin, not wrinkly, and should be medium thick, straight and long, and should be fresh. Dried chillies are not used in this curry.

Hyderabadi Mirchi Ka Salan - Green Chillies in Sesame Seeds Sauce

The procedure to prepare Baghare Baingan is also almost the same as this curry. Also, you can also add fish (Red snapper, Haddock, Cod..) fillets to the gravy to make it a fish curry. There is no difference, except for the fact that in Baghare Baingan, brinjals are used., in fish curry, fish fillets are used., and in this curry, the green chillies are used. I will even post the recipe for Baghare Baingan and Fish curry in the coming days sometime. They are all equally yummy too.

Hyderabadi Mirchi Ka Salan - Green Chillies in a Tangy-Sesame Seeds Sauce

Ingredients:

Green chillies (thick and long) - 10, washed, slit, (seeds removed, if you dont want the curry to be too hot)
Khus Khus/Poppy seeds – 1/2 tsp
Till/Sesame Seeds – 2 tsp
Dhania/Corinader seeds – 1 tsp
Zeera/Cumin seeds – 1 tsp
Groundnuts/Moong Phalli - 1/8 cup
Tamarind concentrate – 1 tbsp (or as per taste)
Coconut milk – 1/3 cup
Yellow Onions – 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil – 3/4 cup
Salt – 2 tsp
Red Chilli Powder – 1 1/3 tsp
Turmeric – 1/3 tsp
Karyapaak/Curry leaves (fresh) - 8
Cumin seeds/Zeera – 1/3 tsp
Dried Red chilli – 2
Kalaunji/Nigella seeds - 1/3 tsp
Kothmir/Cilantro - chopped, for garnishing

Method:

1.  Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green colour of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
2. In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
3. Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
4. Add tamarind paste and coconut milk to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
5. Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavour from the Baghaar (tempering).
6. Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
7. Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
8. Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
9. Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
10. Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.

Suggested Accompaniments: Basmati Chawal/Plain Long White Rice, Murgh Biryani/Fragrant Rice-Chicken Casserole, Gosht Ki Biryani/Fragrant Mutton-Rice Casserole, Naan/Indian Flat Bread.

Enjoy !

( I am posting this recipe again as due to some problem this post of mine was deleted! )

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.

Sheekh Kewab Series~I

Kawabs are one of the most delicious non-vegetarian dishes invented by someone sometime. I heard and read at a site that the first kawabs were invented during the war times, when the animal was slaughtered, cut into pieces, and pierced by the only things they had along, sword (!) and roasted it over fire. We in the modern world continue to do so, but in a more decent way, we have replaced swords with skewers. ‘Sheekh’ means a ‘skewer’, and ‘Sheekh Kawabs’ are the ‘Kawabs grilled/roasted on Skewers’.

Sheekh Kababs – Minced meat Kebabs

Kawabs are vegetables, or meat pieces or ground meat with spices wrapped around the skewers and grilled or roasted over fire, charcoal, or in our oven grill. They are very easy to prepare too. Marinate them with the required ingredients, and later you just have to grill them for less than 45 minutes time. There is no long process to it. Kababs can be Vegetarian, Non-Vegetarian or both. They are a delicacy.

In this recipe I am using both minced chicken as well as minced lamb. The taste comes out very well. My Mother-In-Law usually prepares this type of kawabs. I learnt this procedure from her but modified it my way. An another version of Sheekh Kabab is posted here.

It is very important that after you wash the minced meat, the water from it has all been drained out completely, or else the shape doesnt come out very well. And while mixing the minced meat with the other ingredients, its important that you use your hand, your best tool to mix it all up, and pulverise the mixture with your palm. You can marinate it for 2-6 hours in the refrigerator. Bring the whole marinated mixture to room temperature before you start grilling it. 

Sheekh Kawabs – Minced meat Kebabs (I)

Ingredients:

Minced Chicken – 350 gms
Minced Lamb – 200 gms
Onions – 3, large, finely sliced
Dry Roasted Black Cumin powder – 3/4 tsp
Dry Roasted Sesame seeds powder – 3/4 tsp
Dry roasted Khus Khus powder – 3/4 tsp
Nigells seed/Kalaunji powder – 3/4 tsp
Dry Roasted Coriander seeds powder – 1 tsp
Dry Roasted Groundnut powder – 1 1/2 tbsp
Green chilli – 6, cut and grinded to paste
Garam Masala – 1 tsp
Raw papaya paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/2 tsp
Eggs – 2, lightly beaten
Ginger Garlic Paste – 2 tsp
Cilantro/Kothmir – 1 tbsp, finely chopped
Plain Parsley leaves – 1 tbsp, finely chopped
Canola Oil – to baste the kababs, and to deep fry the onions.

Method:

-Wash the meat and drain it well till all the water has been removed completely and the meat is dry. This is important or else the shape does not come out very well.
-Fry the Onions in oil oil they are crisp and brown in colour. Remove them once they are done from the oil onto a paper towel.
-In a bowl, mix all the ingredients, with your hands till they nicely mixed. Mash the mixture till pulverised with your palms. Later wash your hands very well with an antiseptic soap.
-Let the mixture marinate for 2 to 6 hours.
-Bring it to room temperature, and divide the mixture into 8 balls. Shape each one into a long cylinder.
-Dip your skewer into oil and insert it into the cylinders just to make a big hole in each one. Remove the skewer and continue doing it with all the shaped cylinders.
-If using your oven grill – Take a baking tray and line it with aluminium foil, place the holed cylinders on the tray and baste them with oil.
-Grill it at low heat, 15 minutes, per side. Grill them till they are nicely done on both sides.

Suggested Accompaniments: Enjoy the kawabs along with ’Kaddu ka Dalcha’, or ‘Khatti Dal’ and ‘Baghara Chawal’ aka Zeera rice, or simply along with a chutney as a finger food.

Luv,
Mona