Soya Palak

The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol); preventing Cancer and alleviating menopausal symptoms.

Dried Soya Nuggets available in the market  ~  Soaked Soya Nuggets

Soak Soya nuggets in surplus water overnight. The next day, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeeze them while washing them up. This is important, otherwise the lather in soya will cause severe flatulence. So, be careful there.

Likewise, Spinach or Palak, the most common green leafy vegetable is rich in iron, hence valuable for the treatment of anemia. It is also full of various antioxidants and vitamin A,B and C, folate, potassium and ample dietary fiber. Including Spinach regularly in your diet also improves eye health and fights against cancer.

Soya palak along with Rice and Lemon Dal ~ My Lunch plate

Wash the leaves thoroughly and pat them dry before you chop them to ensure that there are no pesticides.

I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Soya Palak – Spinach with Soya Nuggets

Ingredients:

Spinach/Palak – 300 gms, chopped (Fresh or frozen)
Canola oil – 1 tbsp
Yellow onion – 1, large, finely sliced
Dried Soya nuggets/Soya Vadi – 3/4 cup
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Roasted cumin seed powder – 1 tsp
Roasted coriander seed powder – 1 tsp
Tomato – 1, large, finely chopped

Method:

-In a pan, add the sliced onion and stir fry it for a few seconds. Add the soya nuggets and fry them along stirring frequently for 5 minutes.
-Add spinach and the remaining ingredients. Pour in half cup water and mix well. Cover the lid and let it cook until the spinach is tender. Serve warm.

Go Unplugged: Earth hour, a worldwide voluntary movement initiated by WWF in the year 2007, to raise global awareness against climate change, is 1 day, 5 hours and 18 minutes from now, depending on where in the world you live. Be sure to participate by turning off all non-essential lights and electrical appliances for an hour on March 28, 8:30 pm to 9:30 pm, that is tomorrow ~ www.earthhour.org

Remember it is not only at the Earth Hour to do our part to save the earth, we have to be conscious all the time and practice ways to save our earth for a healthier, safe and cleaner place to live. Teach your kids to always shut down lights when not in use. It is one thing my parents have always taught me. Contributes a lot in conserving energy.

Also, head over here to watch the very pleasant Hyderabadi culinary celebrity – ‘Kunwar Rani Kulsum Begum’, the niece of Salar Jung III, dishing out a wonderful TAMATAI MURGH. Enjoy the video!

Luv,
Mona

Butterscotch Mini Loafs

The beautiful aroma that fills my house when I bake these beauties revs up my appetite for them. These beautiful mini loafs are perfect for breakfast along with a cup of warm coffee or tea, or you could also enjoy them as a snack. Children will especially love these butterscotch mini loafs, as well as adults.

Butterscotch Mini Loafs

Just put all the ingredients together in a large mixing bowl and mix them well using a rubber spatula until everything is well blended together, and pour the batter into the moulds to get perfect results. There is no need for an electric mixer or a food processor for the mixing.

Butterscotch chips

Stock up your pantry with chocolate, white chocolate and butterscotch chips. They come extremely handy when baking to flavor up the goodies.

Butterscotch Mini Loafs

Makes – 8 mini loafs (I have used a mini-loaf tin, instead you could use use around 20 muffin cups)
Source: Cakes – 1,001 recipes from around the world

Ingredients:

All-Purpose flour – 2 cups
Baking powder – 2 1/2 tsp
Salt – 1/4 tsp
Granulated sugar – 1/4 cup
Butterscotch chips – 1 1/2 cups
Milk – 1 cup
Butter – 4 tbsp (1/2 stick), melted
Egg – 1, large, lightly beaten
Honey – 2 tbsp
Vanilla extract – 2 tsp

Method:

-Preheat the oven to 400°F.
-Sift the flour, baking powder and salt into a large mixing bowl. Add sugar and butterscotch chips. Make a well in the center and pour in milk, butter, egg, honey and vanilla. Mix well with a rubber spatula until you get a smooth batter. Spoon the batter into the mini loaf pan, filling each 3/4 full.
-Bake for 15-20 minutes or until a toothpick inserted into the middle comes out clean. Cool the muffins on racks.

Luv,
Mona

Chuqandar ka Halwa

Chuqandar, in Urdu, also called as Beetroot in English are one of my favorite veggies. This nitrate rich, gorgeous root vegetable is best eaten as a salad, roasted, boiled or steamed and then seasoned lightly for added flavor. They are high in fibre, calcium, potassium, folate, antioxidants, vitamin A and C, minerals and other micro nutrients and quite low in calories. They are also used to treat hypertension and hence maintain a healthy cardio vascular system.

Beetroot – Chuqandar

Be careful when you are working with these ground vegetables, as its juices tend to stain whatever comes in contact, like your hands, chopping board etc.

Beetroots are also commonly referred to as Sweet Beets, as they are very sweet in taste. They have a unique earthy sweetness in them, and are hence perfect for halwa or a dessert to serve on special occasions.

Serves – 2 to 4

Chuqandar ka Halwa - Beetroot Dessert

Ingredients:

Beetroot – 1, medium sized, washed, peeled and coarsely grated
Fat free Half and Half cream – 1 cup
Sugar – 4 to 5 tbsp or according to taste (the amount of sugar depends on the size and sweetness of the beets)
Ghee – 1 tsp
Finely slivered blanched almonds+pistachios – 1 tsp
Raisins + chopped walnuts – 1 tsp

Beetroot Dessert -Chuqandar Halwa

Method:

-Heat a thick bottomed non-stick saucepan at medium heat and add the grated beetroot.
-Pour in the cream and let simmer uncovered on low until most of the cream has been absorbed by the beetroot. Keep stirring it occasionally.
-During the mean time, heat ghee in a pan at medium heat and throw in the prepared dry fruits and nuts. Roast them until they turn golden brown. Reemove from heat and keep aside.
-Add sugar to the cooking beetroot and let cook for a furthur 5 minutes or until the halwa is thickened.
-Serve warm or cold garnished with the roasted dry fruits and nuts in ghee.

I am sending this royal halwa over to RCI-Lucknow cuisine.  

For some more ideas on how to use beets, head over to the healthnut blog.

Luv,
Mona

Qaeema Bhari Mirch

Warm and sustaining dishes that comfort the soul are dear to everyone living in nippy cold weather conditions who is literally sick and tired of bearing the cold winds and seeing the huge piles of snow as white sheets everywhere covered on the vast ground, and waiting eagery to see sun and some color around.

I usually turn to cooking homely and comforting dishes quite often during this season of the year. Qaeema bhari mirch is one such dish and I had prepared it with a day old left over Masaaledaar Pudine Wala Qaeema as the stuffing for some sweet long peppers which we enjoyed along with some warm store brought Afghani bread.

Qaeema Bhari Mirch - Peppers stuffed with Spicy Minced meat

Qaeema is so versatile. I usually prepare a good amount of Qaeema, and use it in sandwiches, to prepare spring rolls, haleem, as a filling for samosas or aloo cutlets and even as a stuffing in various vegetables, etc. Peppers stuffed with spicy minced meat is a sure sight at most of the party/dawat menus. My Ammi prepares the best of its kind. The peppers are filled with Qaeema and slow cooked on dum until they are soft and served warm.

You can even use Saada Qaeema or whatever dry Qaeema you have leftover as the filling for the peppers here.

Halved and cleaned long sweet red peppers ready to be stuffed with Qaeema

During my recent visit to the grocery mart, I happened to spot a few very fresh looking long sweet red peppers which I brought home. These peppers were really sweet in taste. You can use any kind and color of peppers that you like as long as they are thick enough, boat or bell shaped to hold the stuffing inside. 

Qaeema Bhari Mirch – Peppers stuffed with Spicy Minced meat

Ingredients:

Masaaledaar Pudine Wala Kheema – 1 Recipe
Bell Peppers (or) Long sweet peppers – 5
Tomato ketchup – 4 tbsp

Method:

-Wash the peppers and pat them dry with paper towels.
-If you have long bell peppers, cut them horizontally (and keep the other halves aside), so that they form into boat shaped containers in which the Qaeema can be stuffed. Or else, if you have bell-shaped peppers, remove the tops, 1 inch from the stem end, and keep the tops aside. Remove the seeds and membranes carefully and discard. Dice the tops of the peppers into tiny pieces, discard the stem, and keep the chopped pepper tops in a bowl.

Sweet Long Red Peppers stuffed with Qaeema and arranged on a tray 

-Stuff the Masaaledaar Pudine Wala Kheema into the peppers and arrange them on a tray.
-In a bowl add tomato ketchup, and the finely diced pepper tops into the remaining Qaeema and mix well. Keep aside.
-With the rack in the middle position, preheat oven to 450°F.
-Spread the qaeema mixed with ketchup evenly in a baking dish. Carefully arrange the stuffed peppers on the qaeema, so that they do not touch each other and cover the dish with aluminium foil. Keep the dish in the oven and let cook for 30 minutes or until the peppers are soft and well cooked. Serve warm.

Suggested Accompaniments: Pulao/ Baghara Chawal or Roti of your choice.

Luv,
Mona

Spring rolls

Indo-Chinese cuisine is every Hyderabadi foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Hyderabad.  

Spring Rolls

Spring rolls are an another appetizer items that is predominantly being seen at the menu tables at most of the Hyderabad weddings nowadays. I for one like this finger food immensely and miss those that are served at the Hyderabadi weddings. They are so delectable and have a unique taste.

These spring rolls are my take on them. They are simple to prepare and enjoyed as a snack by all age groups. They can also be served at Iftaar during Ramadhan.

Spring Rolls

Makes-22

Shredded carrots - 3/4 cup
Shredded green cabbage - 1 cup
Shredded cooked boneless Chicken (or) finely diced cooked Shrimp (or) cooked Minced meat/Qaeema - 1 cup 
Spring onion stalks – 3
Salt – to taste
Black pepper – 1/4 tsp
Egg wash -1 egg, lightly beaten along with 1 tbsp water
Thawed Spring rolls wrappers – store bought
Canola Oil – to deep fry

Clockwise from top – Taiwanese green cabbage, carrot,
green onions, shredded chicken

Method:

-In a large pan, pour 1/2 cup water, and add the shredded carrots, cabbage, spring onions and chicken/shrimp/qaeema. Cover and let cook for 8 minutes. Drain and reserve the water for later use. Put the drained vegetables in a bowl, add salt and black pepper and toss to mix well.

Pictorial tutorial to help you wrap up a Spring roll

-Gently seperate the spring roll wrappers from the pack. Place a wrapper on a flat surface with a ponited edge towards you. Keep the rest of the wrappers under a dampened towel. Place about 2 tbsp of the filling in the lower third of the wrapper. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tighty up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides. Arrange them all, seam side down on a platter. Continue making the rolls until the filling is completely used up.
-Deep fry the prepared rolls in hot oil until lightly browned. Serve them once cooled along with your favorite dip.

I am sending these rolls to Sunday Snacks-Grab and go event and Meals on Wheels event.  

Luv,
Mona

Qaeema bhare Aloo Cutlets

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

Qaeema Bhare Aloo ke Cutlets

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

Potato Cutlets/Tikki/Cakes

Ingredients:

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

Method:

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

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

Ingredients:

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

For Stuffing:

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

For Potato Cutlets/Cakes/Tikkis:

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

Method:

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

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

Luv,
Mona

Sabut Zafraani Murgh

Baking during the winter season gives a lot of pleasure to me. It provides the warmth needed and enlivens the arid spirit inside us during these dull and cloudy days. I thank my god that I have a conventional oven that I love to use during these icy days.

Carved Roasted Chicken
served along with Roasted Veggies and Lemon slices

Roasting a whole chicken is not as laborious and redoubtable is it is considered to be. I love to roast whole chickens. Roasted chicken is perfect for a party dinner and comforting in the cold weather. Roasted red potatoes and carrots also bring seasonal color and nutrition to the dish.

Tip: To remove the skin of the chicken, use paper towels. Hold the chicken skin with a paper towel and pull it. This way your hand wont get slippery and the task is a piece of cake.

Sabut Zafrani Murgh – Saffron infused Whole chicken

Serves: 4 to 6

Ingredients:

For Brine:

2.5 litre fresh water
Salt – 3 tbsp
Sugar – 2 tbsp
Garlic pods – 2, crushed
Bay leaves -2

For Chicken

1 medium whole roasting chicken, skinned/Sabut Murgh (Preferably Fresh)
Black Pepper powder/Kali mirch, used liberally
Sea Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
1/4 tsp Saffron/Zafraan, pounded
1 tsp Ginger-Garlic/Adrak-Lahsun paste
1/2 tsp Dried thyme
1/2 tsp Dried rosemary
1 large Egg/Anda, hard boiled and peeled
1 large Lemon/Nimbu, cut into two halves (one half used as stuffing and the other half juiced to season the chicken)

For Vegetables

5 Red Potatoes, quartered/Aloo
1 cup baby Carrots/Gajar (you can even use large carrots, peel  and cut them into pieces)
Black Pepper powder/Kali mirch, used liberally
Salt/Namak, used liberally
Ghee/Butter – 3 tbsp (you can subsbitute it with Canola oil)
Dried thyme
Dried rosemary

Stuffed and Seasoned Whole Chicken
on the bed of spiced veggies ready to be roasted

Method:

-Remove the giblets and neck from the chicken and discard or freeze for future use.
In a large pot pour 2.5 litres of cold water. Add the remaining ingredients for brine and let the water boil once. Remove from heat and let it cool down completely. Once cooled, place the chicken in the brine, breast side down. Cover and refrigerate overnight if possible or atleast for 2 hours.
-With the rack in the middle position, preheat an oven to 450°F.
-Remove the chicken from the brine. Wash with cool water and pat dry throughly both inside and out with paper towels.
-Pound the saffron with ginger-garlic paste, ghee/butter, lemon juice, salt, black pepper powder, rosemary and thyme in a mortar and pestle until well combined and keep aside.
-Rub the chicken inside and out with the prepared saffron+spices paste and place the boiled egg, a halve of the lemon in the cavity of the chicken.
-Truss the bird. This means binding the legs and wings close to the body of the bird so that the meat is protected during cooking and the finished shape of the roasted bird is pleasing.
-Combine carrots and potatoes in a large oval ceramic baking dish with a rack. Spread into one layer in bottom above the rack. Douse them with ghee/butter and liberally sprinkle with black pepper powder and salt. Carefully place the stuffed chicken, breast side up, on the bed of seasoned vegetables.
-Roast the chicken at 450°F for the first 20 minutes and then lower the oven to 350°F for another 45 minutes or until juices run clear when pricked with knife, and thermometer insterted at thickest part of thigh next to body registers 180°F. Keep basting the chicken with ghee/butter and with the juices collecting below the rack in the baking dish and turn the chicken for even cooking every 20 minutes.
-Once done, remove the chicken from the oven and place in a warm place, loosely covered with aluminium foil and let rest for 5 to 10 minutes. Remove the trussing thread and carve to serve.

I have recently updated a new theme for my blog. Hope you all like it like I do.

Luv,
Mona

Aloo-Gosht ka Khatta Shorba

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

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

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

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

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

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

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

Ingredients:

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

Method:

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

Suggested Accompaniments: Chawal and Khadi dal.

Luv,
Mona

Ful Masala

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

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

Cooked Ful /Fava Beans

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

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

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Ingredients:

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

Ful Masala – Fava Beans in a Tomato-Garlic Sauce

Method:

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

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

Cheers,
Mona

Shaami, Shikampur aur Kofte

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

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

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

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

Shaami and Shikampur and Kofte - Fragrant and Spicy Meat Kababs

Ingredients:

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

Method:

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

To prepare Shaami:

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

To prepare Shikampur:

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

To prepare Kofta:

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

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

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

Method of storing the extra meat mixture for future use:

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

Luv,
Mona