Zaiqa

I am immensely happy to update all my readers that my blog has been mentioned in The Telegraph article. This is the first time my blog has been mentioned in any newspaper. However, there is a spelling mistake regarding the title of my blog in that article. When contacted the author said she will not be able to rectify it now.. Regardless, I am immensely elated and joyous. I thank everyone for your support and appreciation.

Yesterday, we witnessed the first glimpse of flurries for this season of winter. I love winter, the use of layers of warm clothes, oceans of lotions, the lovely snowfall, the sparkly sunshine when the rays fall on the snow spead everywhere.. but there are also things that I dont like about winter, like the really short days with the dark setting in by as early as four in the evening, or the immense difficulty in leaving the warm and cozy blanket to get up and get ready in the morning, watery eyes, runny noses, boring darkness, dangerously slippery side walks and the wearisome task of scraping ice after every snowfall.. Nevertheless Canadian winter is a beauty in itself for the tourists (..and just for the first few weeks for the residents here after which we all get irked, fed up..)

After a day of work in these long, chilly and wintry days, one craves for comfort Indian food prepared fresh and ready to enjoy along with a few warm rotis. One such dish that I love is this preperation of Tuvar dal which I had learnt from my aunt.

Tuvar ki dal served along with warm rotis and Sukhi Arvi

Dals are an essential part of an Indian diet. They are prepared in various ways, dry, thin or saucy in consistency, and relished as either a side dish or used to wet rice. They serve as excellent protein sources. Tuvar dal is a little sweeter in comparision to other dals and mostly widely used. It is my favorite dal.

The following Tuvar dal preperation is a regular item in my house. It tastes absolutely yummy along with a vegetable side dish and rotis as a comforting meal for the soul.

Tuvar ki Dal – Yellow Lentils currry

Ingredients:

• Tuvar dal – 1 cup
• Water – to soak and cook
• Canola oil – 2 tsp
• Curry leaves – about 10
• Cumin seeds/Zeera – 1/2 tsp
• Canned tomato paste – 3 tbsp
• Red chilli powder – 1 1/2 tsp
• Salt – to taste

Method:

• Soak the dal in surplus water for about 6 hours. Later drain the dal and wash it well prior to cooking.
• Put the washed dal in a tall saucepan along with about 2 cups water and salt and let it cook on medium until the dal is soft but retains its shape. You can add a little water if needed for the dal to cook.
• Meanwhile, in a frying pan, pour oil and as soon as it warms up, add the cumin seeds and curry leaves. Add tomato paste, red chilli powder and let it cook for 2-4 minutes on medium heat. Dump it all into the saucepan with the cooked tuvar dal. Add a little more water for all the ingredients to get properly mixed together. Let cook for about 5 more minutes. Serve warm.

Suggested Accompaniments: Warm rotis and a vegetarian or non-vegetarian side dish.

Takecare and Keep warm!

Luv,
Mona

Crisp Wadas (Wada-singular, and Wade-plural) with hot sambar or soconut chutney are an another favorite of the Hyderabadis and all South Indians. These are available at almost all the food stalls and tiffin restaurants. I remember I had the most delicious of the Wada-Sambar and Dosas at Shadaab restaurant at Charminar in Hyderabad.

Maash ke Wade – Indian Soft and Spicy Donuts

Wadas are quite simple to prepare. I always used to be so amazed at the ease by which my mother used to get a perfect hole in the centre and deep fry these yummy and spicy, crisp outside and soft inside Indian donuts aka wadas. The trick is not to add excess water and wet your hands before you prepare each vada in your palm to drop into the hot oil carefully. Once you will get a hang of it with some practice, it will be easy as pie.

Wadas are a common sight as street food or tiffin in India, usually had at breakfasts or as snacks in the evenings. An another variety of a dish prepared with wadas is the famous Dahi-Wada, an another favored snack of Hyderabadis.

I often prepare these wadas for Iftaar along with Kothmir-Pudina ki Chutney along with other light snack items, or enjoy them as a snack in the evenings during normal days.

Maash ke Wade – Indian Spicy Donuts

Ingredients:

Split Black Gram/Urad dal – 1 cup
Green chillies – 6-8, small
Ginger garlic paste – 1 tsp (optional)
Dried and crushed Curry leaves – 1 tsp (optional)
Salt – 1/2 tsp
Cilantro/Kothmir – 1/4 cup (optional)
Dry desiccated Coconut – 1/4 cup (optional)
Water – 1/4 cup

Vada Batter

Method:
1. Wash and soak the dal for about 4-6 hours in surplus water.
2. Drain and add the dal and the rest of the ingredients to a food processor container or a blender container and process/blend till smooth. Only add a little water to make the batter smooth. Do not make the batter watery, or else they will not be able to hold their shape.
3. In a wok or kadai at medium high heat, add oil for deep frying and let it heat up.
4. Wet your hand, take a portion of the mixture and make a hole in the center with your thumb. Upturn your hand and drop the wada in hot oil.
5. Deep fry about 4-6 wadas 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 batter is used.

Suggested Accompaniments: Enjoy them along with Kothmir-Pudina ki Chutney.

Note: Inspite of deep frying, they do not have oil in them as the air inside the Wadas pushes the oil out while they deep fry, hence they are relatively oil-free.

This goes to ‘Joy from Fasting to Feasting’.

Luv,
Mona

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 chickpea 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 chickpea 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.

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

Luv,
Mona

Daliya Soup is a very usual item for Iftaar in Ramadhan in my house. I had first tasted it in my Khala/Aunt’s house and since then loved it always. It is highly nutritious and useful for a body which has been fasting throughout the day providing it with vital nutrients and comforting it.

Daliya/Broken Wheat and Whole Green Gram/Sabut Moong Dal

Daliya is Broken wheat. It is also used to prepare Haleem, an another Ramadhan special dish for Muslims.

Do not serve serve it piping hot when you break the fast at Iftaar. Serve it lukewarm. Your kids will also enjoy this healthy and nutritious soup.

Daliya -Broken Wheat and Lentils Soup

Ingredients:

Home made Ghee/Clarified Butter – 2 tsp
Ginger Garlic Paste –  1 tbsp
Tomato – 2, medium sized, finely chopped
Red Chilli powder – 1 tsp
Salt – 2 tsp
Dry roasted Coriander/Dhaniya powder – 1/4 tsp
Turmeric/Haldi – 1/8 tsp
Broken Wheat Kernels/Daliya – 1 cup, washed and soaked for 30 minutes
Whole Green gram/Sabut Moong Dal – 1/2 cup, washed and soaked for 30 minutes
Water – 1.5 litre
Lemon juice- 1/8 cup
Chopped Cilantro/Kothmir – 5 tbsp

Method:

1. In a pressure cooker at medium heat pour ghee and as soon as it warms up, add ginger garlic paste and stir fry it till it golden bworn in colour. Add 4 tbsp chopped cilantro and mix well. Immediately add chopped tomatoes and red chilli powder, salt, turmeric and coriander powder. Stir to mix and half cover the lid for 3 minutes.
2. Drain the soaked dal and wheat kernels.
3. Add the drained dal and wheat to the pressure cooker and give it a stir. Pour in water and pressure cook it for 10 minutes or until the dal and the wheat kernels are done.
4. You can add more water if needed at this point. Let the soup boil uncovered for 3-4 minutes. Garnish with remaining chopped cilantro, add lemon juice and serve lukewarm.

This goes to ‘Joy from feasting to Fasting’. Luv, Mona

‘Phalli’, in Urdu Lanaguage means beans or pods. Sojni Ki Phalli in Urdu language, are also called as ‘Drumsticks’ in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I simply love the drumsticks.

The pods which are rich in vitamin C, iron, folic acid and calcium have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones which are bright green in color while you shop.Seeds show as knobbles in mature seeds, avoid these. They are available fresh at various Indian stores selling groceries, and are also sold canned. However canned or frozen drumsticks can only give you a faint impression of the real thing.

To prepare the pods, they are first washed and pat dried, top and bottom trimmed, and the outer skin is scraped slightly with knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and the sweet pith and later the skin is discarded it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is Sojni ki Phalli Ka Dalcha. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli ka Dalcha- Drumsticks in a Tangy thin Lentil Soup

Ingredients:

Sojni ki Phalli/Drumsticks – 4, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Tuvar ki dal/Yellow lentils (or) Masoor ki dal/Red lentils (or) Chane ki dal/Bengal gram – 1 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh – 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 2, finely chopped

Method:

1. Soak the dal for about 2 hrs in surplus cool water. Later drain and boil the dal in a saucepan with 4 cups of fresh water along with a pinch of salt and turmeric until the dal is mushy. Add tamarind concentrate to the dal. With an immersion blender, puree the dal or whisk it alternatively until smooth.
2. Meanwhile, in a pressure cooker, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add red chilli powder, turmeric, salt and the chopped tomatoes. Mix well. Add the drumsticks and pour in 2 cups water. Close the lid and pressure cook for 5 minutes or until the pods are done. To test doneness, try breaking a pod using a spoon, if it easily breaks, then it is done. Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is neither too thick or too thin in consistency. Serve warm.

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona