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

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

Aloo Methi Gosht

The Haramasala walah (herb vendor) used to come by our house back in Hyderabad at around 10 a.m everyday. His loud, long and rhythemic shout..

“Kothmir, Pudina, Harimirch, Methi, Palak, Kulfa.. lelo”  (Buy fresh green herbs for cooking)

.. announcing whatever he carried on his bicycle that day, in small gunny bags to keep them fresh in the morning heat for his regular customers, used to bring me hurrying up to the gate.

I admit I miss these kind of venders here. They would have a boon in the kind of busy lives we are living. Imagine the kind of convenience they would have offered! You would atleast not have to worry for the supply for daily fresh fruits and green herbs in your diet. Aloo Methi Gosht reminds me of this Haramasala walah selling a range of fresh herbs and greens at my doorstep at a cut-price.

Aloo Methi Gosht - Potatoes,Meat and fresh Fenugreek leaves curry

The recipe is quite simple, and most loved in my family. Here it goes:

Aloo Methi Gosht – Potatoes, Meat and fresh Fenugreek leaves curry

Ingredients:

• Canola oil – 2 tbsp
• Red Onion – 1, large
• Meat – 250 gms
• Red chilli powder – 1 1/2 tsp
• Salt – 2 tsp
• Potatoes – 6, medium sized
• Tomato – 1, large
• Methi – 1 cup

Method:

• Add oil in the cooker. Once warm, add onions, meat and red chilli powder, salt. Let cook for about 5 mins on medium heat. Later, add water, close the lid and pressure cook until the meat is very tender.
• In the same pressure cooker with stock and meat, add tomatoes, diced potatoes and give it a stir. Pressure cook again for about 6-8 minutes or until the potatoes are just done.
• Add the chopped methi and let cook for about 5 more minutes.

Suggested Accompaniments: Tomato chutney and warm Rice or Rotis.

Luv,
Mona

Aloo Bonda

After a good afternoon siesta during the humid and sultry Indian Summer days, a few Aloo Bondas along with a cup of warm tea while going through the days newspaper would be perfect. It is also savored during the rainy days in India. Oh, it brings back many cherished memories..

Aloo Bondas – Potato Croquettes

Aloo Bondas are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. They are the most loved snacks in India, sold in most of the ready made food stalls, and also as a street food by the bandiwalas in small carts by the road side.

I often prepare Aloo Bondas for Iftaar in Ramadhan. These are our favorite snacks.

Aloo Bondas – Potato Croquettes

Makes -About 20

Ingredients:

For the Tempering/Baghaar:

• Canola Oil - 1 tbsp
• Split Black Gram/Urad Dal – 1 tbsp
• Black Mustard seeds/Rai – 1 tsp
• Dried Curry leaves – 6, crushed (optional)
• Ginger – 1 tbsp, finely chopped

For the Potato filling/Aloo:

• Potatoes – 4, medium sized, boiled, peeled and diced into 1/4 inch pieces
• Red chilli powder – 1/2 tsp
• Salt – 1 tsp
• Turmeric – 1/4 tsp
• Lemon juice – 2 tbsp
• Finely chopped Cilanto, Mint leaves and Small Green chillies/Hara Masala - 1/2 cup, loosely packed
• Roasted Cashewnuts – 1/4 cup (optional)
• Frozen peas (thawed) – 1/2 cup (optional)

For the Chickpea flour batter/Besan:

• Chickepea flour/Besan – 1 cup
• Water – 150 ml
• Canola Oil – to deep fry

Method:

Prepare Popato Filling/Aloo:

• Pour oil into a small frying pan at medium heat, and add the black mustard seeds, split dal and chopped ginger. Cover with a splatter screen. Saute for 30 seconds or until the seeds stop popping. Add the dried crushed curry leaves. Remove from heat. This is the ‘Baghaar’.
• Add red chilli powder, salt, turmeric and the prepared baghaar to the chopped potatoes. Also add the cashewnuts and peas, if using, and mix well. Take a little bit of the potato mixture at a time in your hands and shape them into walnut sized balls pressing them between your palms. Keep doing this until the whole potato mixture is completed. Keep them aside.

Prepare the Batter/Besan:

• In a bowl, add the chickpea flour, water, red chilli powder, salt and turmeric to it and whisk it till there are no lumps and it is a smooth, pancake or buttermilk like batter of pouring consistency.

Deep frying the Croquettes/Bondas:

• In a kadai or a wok at medium heat, pour oil and let the oil heat up. After a little while, drop about 1/4 tsp of the chickepea flour batter into the hot oil. If it floats on surface the oil is ready for deep frying.
• One at a time dip the potato balls into the chickepea flour batter. With the help of a tablespoon, bath them well so they are covered all over with the batter. (Note: The potato balls should be completely covered with the batter or else they will disintegrate during deep frying)
• Carefully drop them, one at a time, into the hot oil. Deep fry about 4-6 balls depending upon the size of the Kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the potato balls are done. Discard excess chickpea flour batter. Serve warm.

Suggested Accompaniments: Enjoy them along with Tomato ketchup, Kothmir-Pudina ki Chutney or any of your favorite Chutney as a dipping sauce along with a cup of warm tea.

Reminder: Send your entries to RCI-Authentic Hyderabadi Cuisine before September 15 ’08. Only 5 days to go! Hurry!!

This goes to ‘Joy from feasting to Fasting’. Takecare everyone and enjoy your weekend!

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

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

Lazeez Murgh Qorma

Murgh Qorma is one dish i and my family cannot live without. Its Irf‘s most loved dish. He will rate it ten out of ten all the time. Its a dish in which the chicken is simmered on low in a creamy fragrant yogurt sauce with ginger-garlic pastes and cashew nuts in it. There can be nothing as filling and comforting as this. Its comfort food!

It gets prepared easily, doesn’t need lot of preparation and pre-planning. Its one of the ‘most’ important dishes in Hyderabadi cuisine. Earlier, for the preparation of this curry, the Chicken was allowed to cook on low heat for a long time in the fried onion and the fragrant spiced yogurt sauce till soft and perfectly done. But i have modified it a bit from the original style, and cook it in a differet way, so that it’s simpler, healthy and creamier.

In Hyderabad, this dish is mostly prepared on every Gatherings and Occasions, big or small, be it a wedding, a birth, new house, new car, or Eid.. It is usually had along with Naan or Rumali Roti. The bread is dipped into the warm sauce, and had with a few bits of Chicken in each morsel.

A typical Hyderabadi menu for an Occasion will be: Non-Vegatarian or Vegetarian Kababs or Spring rolls and Marag as Appetizer; Any Sookha(dry) Chicken or Mutton Curry, or Chicken/Lamb Qorma (this will be the Patla Salan- Liquid Gravy Curry, with Rumali Roti(Rumali means Kerchief, its called so because the Roti is unbelievably as thin as a kerchief!, it is light and very yummy), Lamb/Chicken Biryani along with Mirchi Ka salan, and then a Meetha. Ah! I am missing India and my place’s wonderful and mouth watering dishes. I am proud of my place, Hyderabad for its very Ethnic and Scrumptious Cuisine. I will post the recipes of each and every recipe here to share with you all guys, the way i prepare it in my house.

I plan to publish a Cookbook of my own where i can write all my Recipes, my version of Hyderabadi Cuisine. I have not done much about it right now. This thought and wish lingers on my mind and i think its time i should do something about it. I need resources for this project. Will let you guys know as the work proceeds..

You can add heavy cream, cashew nuts or almonds, and cubed potatoes too in this dish. But it is optional. You can even exclude Chicken in the recipe and only add potatoes instead, to make it ‘Aloo Ka Qorma’. If you do not even want potatoes, you can simply make it ‘Malai Qorma’, excluding the Chicken and Potatoes. The procedure to prepare ‘Mutton/Lamb Qorma’ is slightly different. So, i will post its recipe separately in the coming days.

Lazeez Murgh Qorma

Ingredients:

• Chicken with bone/Boneless Chicken Breast – washed and cubed into bite size pieces, 500 gms
• Red Chilli Powder – 1 3/4 tsp
• Turmeric – 1/2 tsp
• Ginger-Garlic Paste – 2 tsp
• Salt – 2 tsp
• Dry Roasted Coriander Seed Powder – 1 1/2 tsp
• Onions – 4, large, sliced thick
• Cashewnuts and Almonds – 1/4 cup, chopped
• Canola/Sunflower oil – 4 tbsp
• Yogurt – 1 1/2 cups, lightly beaten
• Desiccated Coconut/Coconut Milk – 2 tbsp
• Mint leaves/Pudina – 1 cup, finely chopped
• Cilantro – 1 cup, finely chopped
• Potatoes – peeled, washed, and cubed, 1 cup (optional)
• Heavy Cream – 2 tbsp
• Thai Red Chillies, Coriander leaves – for garnishing

Method:

• Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
• Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
• Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl. Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
• Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
• In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
• The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
• Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
• Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
• Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.

Enjoy!

I am sending this entry to Meeta as the theme for her Monthy Mingle this time is ‘Comfort Foods’. I’m waiting for its round up, now who doesnt like Comfort Foods?!

Luv,
Mona

Pasinde

Ah! The long weekend has gone by and I still wanted more of it. Weekends just fly away, dont you all also think so? But i enjoyed the long weekend with a day trip to the CNE, I had been to that place for the first time and enjoyed every bit of it! I had also made some traditional dishes for the long weekend and we all enjoyed good food at home. I buy ready made food from outside very less. I usually prepare food in my house, pack it and take it with us to picnics. When we can make delicious food at home, why to waste money from outside ?!

Today I am sharing with you all my recipe of ‘Pasinde’, a dry meat curry with spices, french beans and potatoes. The correct procedure is to prepare this curry using thinly sliced meat. But I was not able to get it from the butcher and instead prepared it using the usual cubed meat pieces. Pasinde is one of the most liked dishes by the Hyderabadi Muslims mostly. My family loves it. We have it with Paratha or Rice and Khatti Dal. Pasinde is nutritious and delicious side dish for a meal. And it is simple to prepare too. Here goes the recipe:

Pasinde - Meat Cooked with Spices, French Beans and Potatoes

Ingredients:

• Boneless Lean Meat – 500 gms
• Turmeric – 1/4 tsp
• Ginger-Garlic Paste – 1 1/2 tsp
• Yogurt – 4 tbsp
• Salt – 1 1/2 tsp
• Red Chili Powder – 1 tsp
• Green Beans – 1/2 cup,
• Potatoes – 1/2 cup, peeled and cubed
• Canola Oil – 4 tbsp
• Yellow Onion – 2
• Black Pepper powder – 1/2 tsp
• Garam Masala – 1 tsp
• Coriander Powder – 1 tsp
• Khus Khus – 1 tsp
• Chironji – 1 tsp
• Cilantro – 1 tbsp
• Mint leaves – 1 tbsp

Pasinde - Meat Cooked with Spices, French Beans and Potatoes

Method:

• Marinate the meat with Turmeric, Ginger Garlic paste, Yogurt, Salt and Red chilli powder for atleast 3-4 hours in the refrigerator.
• Meanwhile, in pan with little oil, stir-fry the french beans, and the cubed potatoes. Remove and reserve in a bowl.
• After the marination time of the meat, bring it to room temperature and, now, lets start preparing the curry.
• Pour oil into a heavy bottom pan at medium heat.
• Fry the sliced onions till they are brown and crisp.
• Add the marinated mutton and let it cook for 10 minutes. Keep stirring it occasionally so that it doesnt get stuck to the bottom of the pan.
• Now add a glass of water to it and mix well. Simmer the heat and let it cook till the meat is soft. You can also pressure cook and tenderize the meat.
• Add black pepper, garam masala, coriander powder, Khus Khus, Chironji and stir well to mix.
• Add the stir fried potatoes and french beans to the mixture and combine well.
• Cook the mixture at medium heat till the potatoes are soft and the whole mixture is dry.
• Add coriander and mint leaves to the mixture. Serve hot

Suggested Accompaniments: We usually have this curry along with Parathas or Basmati Chawal and Khatti dal for a meal.

Luv,
Mona

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.