Zaiqa

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 (صَلَّى اللَّهُ عَلَيْهِ وَسَلَّمَ) 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

It has been snowing; snowing very hard here since friday night. Today, I finally see sun in the sky and I immensely enjoyed the early morning sunlight streaking in through all the windows into my house. Beautiful and cheerful day it is alhamdulillah!

Dahi Tamatar Murgh – Baked Tomato-Yogurt Chicken

Food, especially in winter has to be comforting! The first thing Irf asks me after he returns home is, ‘Whats for dinner today?’ So, I try and prepare meals that are effortless to me and satisfying to my family too. These kind of quick curries, like the one I am writing about today, is my family’s favorite. This dish is easily done in less than 45 minutes. You just have to mix them all up, marinate for a little while, and let it slow cook by itself for the required time in the oven, and in the mean time you can prepare your other dishes for the day or complete the other chores. It doesn’t have the use of much oil, and you can even lessen the oil to one teaspoon if you wish! The yogurt and tomatoes give the chicken a delicious sweet-sour taste, and the garam masla makes it a little bit spicy. Its a very warming dish for these chilly winters.

Dahi Tamatar Murgh – Slow Cooked Tomato-Yoghurt Chicken

Ingredients:

Chicken Breast Pieces/Murgh – 800gms, cut into bite size pieces
Tomato Paste – 3 tbsp
Olive Oil – 1 tsp
Ginger Garlic Paste – 1/2 tsp
Red Chilli Powder – 1 tsp
Salt – to taste
Yogurt – 2 tbsp
Garam Masala – 1 tsp
Turmeric – 1/3 tsp
Cilantro – 1/2 cup, finely chopped

Dahi Tamatar Murgh – Slow Cooked Tomato-Yogurt Chicken, in a baking dish

Method:

1. In an Oven proof flat baking dish, mix all the above ingredients, except the coriander leaves, and let it marinate for 30 minutes or 2-4 hours preferably at room temperature if you can preplan it.
2. Preheat the oven to 350°F
3. Cover the dish tightly with an aluminium foil and put this dish in the middle rack of the oven.
4. Check once after 25 minutes, and mix it well. Cover it again with the aluminium foil and put it back at the same temp in the Oven to cook completely.
5. Remove the dish after 45 minutes. Garnish with chopped coriander leaves and serve hot.

Suggested Accompaniments: Basmati Chawal or Naan or Roti or Parathas or Pulao..

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Free Rice

Ripple

They are both for a very noble cause, and spread the word.

Luv,
Mona

This is my favorite brunch on a lazy weekend morning, Palak-Tamatar Ki Subzi with warm Parathas. Hmmm, comforting!

Palak-Tamatar Ki Subzi / Spinach in Tomato-Onion Gravy

The base I use for this spinach curry is a simple tomato-onion gravy. And as fresh spinach is not very easily available all the time, I usually get many frozen spinach boxes, as it will be much easier for me to quickly prepare any curry using these. You all can however use fresh spinach if you have assess to it, I do not get to see many fresh desi greens here. You can enjoy this curry along with rice too, but I always prefer to have it along with my warm parathas. You will love and enjoy it.

Palak-Tamatar Ki Subzi / Spinach in Tomato-Onion Gravy

Ingredients:

Canola Oil – 2 tbsp
Yellow Onions – 2, medium, chopped fine
Ginger-Garlic Paste – 1 tsp
Ripe Red Tomatoes – 2, medium, chopped
Red Chilli Powder – 1 1/3 tsp
Salt – 1 tsp
Fresh/Frozen Chopped Spinach – 300 gms

Method:

-Pour oil into a small sized saucepan on medium heat and as soon it gets hot, throw in the chopped onions. -Stir fry them till they light brown in colour, then add ginger garlic paste to it. Saute the mixture for about 2 minutes.
-Add the chopped tomatoes and a cup of water, mix it well. Then close the lid of the saucepan and let it cook for about 5-8 minutes till the tomatoes are all mushy. Keep stirring it occasionally just to keep a check if it isnt drying up or getting burnt.
-Add the frozen thawed spinach and again close the lid. Keep stirring the mixture every now and then, till the Spinach is nicely mixed with the Tomato-Onion mixture.
-Sprinkle Red Chilli powder and Salt. Let it cook on low heat. You can add a little more water if needed. Once Done, serve hot with Warm Parathas. Enjoy.

And while having this brunch, you can have a look at the New Hyderabad International Airport soon to be opened, probably by next month at Shamshabad. Its beautiful and i’m proud of it.

Also, Download and check out Kanye West’s Performance at the recent Grammy awards. Its awesome !

Luv,
Mona

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, a nice vegetarian meal, and I quickly thought of this dish.

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

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.

Luv,
Mona

Dal with a dollop of butter in it, with warm Parathas sounds so good for a delicious breakfast. I first had this Dal when I was a kid, and always loved it when mom would serve me this for breakfast. It is so delectable and yummy, you will enjoy your breakfast to no end.

Sabut Masoor Masala – Whole Red lentils Masala

I usually prepare this Dal with Whole/Sabut Masoor Dal and savour them along with Parathas as brunch for a weekend, a good and healthy start for the day. You can also have this as a side-dish with Khushka (Plain White Rice), or Parathas at lunch or dinner too.

I let the Dal boil just until done, a little bit softer, but not too mushy, or pasty. This dish gets ready in less than 45 minutes, or even less if you have pre-soaked the Dal.

Sabut Masoor Masala – Whole Red lentils Masala

Ingredients:

Brown lentils/Sabut Masoor Dal – 1 cup
Ripe Red Tomato – 1, chopped
Yellow Onion – 1, medium sized, thinly sliced
Ginger-Garlic paste – 1 tsp
Cumin seeds – 1 tsp
Canola Oil – 2 tbsp (You can substitute oil with Butter here if you like to make it more rich)
Dried Red chillies – 2
Salt – 1 3/4 tsp
Red chilli powder – 1 tsp
Green chillies – 2, small, finely chopped

Method:

1. Wash and drain the lentils. Add salt to two cups water in a saucepan and let them boil, or you can pressure cook it to save time, till they are just soft and not mushy. Keep aside.
2. Meanwhile, in a pan, pour oil and throw in the cumin seeds. Once they start to splutter, add the dried red chillies, and the sliced onion and stir fry them till they are light brown in colour.
3. Add the sliced green chillies, chopped tomato, salt, red chilli powder, garam masala and mix well. Close the lid and let it cook for 4 minutes.
4. Mash the mixture till it is all pulpous. Taste and check if you need to add more salt, or spice to it.
5. Now add the cooked dal, mix it and let it cook uncovered for 10 minutes. If the curry becomes too dry, you can sprinkle some water.
6. Serve it hot in a bowl, and just before you serve add a dollop of butter on it and Enjoy the Very Yummy Dal.

Luv,
Mona