The Hyderabadi Bakr-Eid Food Festival 2010~Roundup

January 4th, 2011 Mona Posted in Blog Events/Entries/Polls, Eid/Ramadhan/Iftaar 7 Comments »

I have been missing from the blogging arena for quite some time now. I apologise. Inshallah I will try to get back to blogging as soon as I can. Lately been busy since BakrEid. Till then, please enjoy the round up of the delicious entries sent by enthusiastic foodies for the BakrEid 2010 event. My aim through this event is to share traditional methods of preparation of Qurbani ka gosht (sacrificed meat) in Hyderabadi households, and to showcase Eid-ul-Adha special recipes.

Thank you all for joining in the fun and making this a success. Those of you who were not able to send in your entries this year, please join us the next BakrEid when I will again announce this event on my blog inshallah, and you can all participate once again. Here are the entries:

Blogger Entries: (all entries are in order of how I received them)
Click on the recipe title to go through the recipe.

Shobha, author of Foodmazaa – Shahi Hyderabadi Biriyani.

Jyothi, author of ShadruchuluMutton and Tomato Curry

“Its a good tradition of exchanging sweets, savories for festivals. We in our apartments exchange eatables for dasara, diwali, christmas, ramzan and bakrid. On bakrid day got Qurbani ka ghost from one of my husbands friend. Made this curry with the same mutton. This is very tasty and easy to make with less ingredients. This curry is best served with rice or rotis.”

Subhorup, author of Subho’s Jejune DietMutton Dalcha

“I was the assistant for this preparation recently, but it turned out so well that I had to post this. This goes well with hot chapatis, or with basmati rice, and recently I discovered the Hyderabad combo meal of jeera rice with dalcha.”

Yasmeen, author of HealthnutKheema Tamatar

“Eid special this year is Cherry Tomatoes and Minced Lamb(Kheema Tamatar),a juicy spicy side dish that would leave any meat-lover asking for more.I know meat is the attraction of this recipe,but what makes it even more special is the garden fresh Cherry tomatoes.”

Priya, author of Priya’s Easyn Tasty RecipesMutton Pepper Roast

“I rarely make dishes with mutton and this weekend I prepared this spicy delicious mutton pepper roast by preparing freshly grounded pepper powder. This mutton roast tastes extremely delicious and fabulous with hot rice and rasam. We enjoyed having this hot spicy mutton roast for our sunday’s lunch.”

Non-Blogger Entries:

Humera, a regular reader of my blog sends:
Oats Haleem
Ingredients:

Mutton- 300gms
Oats- 250gm
Black gram dal – 1/4 cup
Chana dal – 1/4 cup
Yogurt – 1/4 cup
Red chilli powder – 1 tbsp
Turmeric powder – 1/4 tsp
Onion – deep fried for garnish
Cashewnuts – 2-3tbsp
Green chillies- 2 -3 no.s
Whole garammasala- cloves,pepper,cardamom,dalchini,
Ginger garlic paste -1 tbsp
Oil -3-4 tbsp
Cilantro, Mint – 1/4 cup
Salt to taste
Lemon juice – 1 tbsp
Ghee – 2-3 tbsp

Procedure:
Wash and soak the oats and the dals separately for 15 -20 mins.
Add ginger garlic paste,chilli powder,salt,turmeric powder,oil to mutton and pressure cook it till soft.Once done,add yoghurt and mix well and let it simmer for sometimes. Later,debone and shred it and keep aside.
Cook the oats with little water along with whole garam masala,green chillies and salt till it becomes little pasty in consistency. Boil the black gram dal and chana till soft.Keep it aside till it becomes cool.
In a blender add half of the cooked oats along with shredded mutton,boiled dals and make into a coarse paste.
Take a suitable vessel,add oil, add the remaining cooked oats and then add the blended paste and simmer it on low flame.
Finally add ghee and garnish it with fried onions,fried cashew nuts, boiled egg slices (optional) and chopped cilantro,mint and lemon juice and serve hot.

And the following are my contributions to the event:

Lamb Chops

Lamb Roast

For more Lamb meat preparations posted earlier on my blog, please refer here and here.

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That wraps up the roundup of this year’s Hyderabadi BakriEid special recipes. Feel free to go through the last years Hyderabadi Bakr Eid Food Festival round up as well. Enjoy these meaty delicacies and be sure to join in again the next year!

Luv,
Mona

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Announcing ‘The Hyderabadi Bakr-Eid Food Festival ~ 2010 (Season II)’

November 15th, 2010 Mona Posted in Blog Events/Entries/Polls, Hyderabadi special 13 Comments »

Abu Qatada al-Ansari (Allah be pleased with him) reported that the Messenger of Allah (may peace be upon him) was asked about fasting on the day of ‘Arafah (9th of Dhu’l Hijjah), whereupon he said: “It expiates the sins of the preceding past year and the coming remaining year.” (Sahih Muslim)

Just like the last ten nights of Ramadaan are the best ten nights out of the whole year, the first ten days of Dhul-Hijjah are the best days of the year and the most beloved to Allah (s.w.t.) as they combine acts of worship in a way unlike any other times.

The second Muslim festival, Eid-ul-Adha is just a day away. Eid-ul-Adha falls on the 10th of Dhu’l-Hiijjah, the Youm-e-Nahr (day of sacrifice) (this year on the 17th Nov 2010). On this day, as a commemoration of Ibrāhīm’s (a.s.) willingness to sacrifice his son Ismā’īl (a.s.) for Allah (s.w.t.), an animal sacrifice is offered by Muslims all over.

With this, just like the last year, its time for me to announce the Season-II of ‘The Hyderabadi Bakr-Eid Food Festival’ on my blog, and invite everyone from all around the world to send me Hyderabadi special Bakr-Eid recipes. Inshallah I will post the round-up of all entries in the first week of January 2011.

The logo for the event is:

Feel free to use the logo.

Inshallah I plan to host this event every year on my blog during Bakr-Eid, so that people can share the recipes of the dishes they prepare using ‘Qurbani ka gosht’ which is the meat of the slaughtered animal, which is a Cow, Camel, Goat, Sheep etc. You can go through last years round up here.

The rules of the event are as follows:

1. Both bloggers as well as non-bloggers can send me Hyderabadi special recipes with pictures of the food that you prepare using ‘Qurbani ka gosht’ after the Bakr-Eid (Eid-ul-Adha). It can be a snack, curry, kawab, etc whatever you wish. You can even send me traditional desserts as well.
2. There is no limit to the number of entries per person. Bloggers should link their post to this announcement page. Mail me the entries to zaiqa.mona@gmail.com before December 31 ,2010 which is the deadline with following details :

  • Your Name and blog/website title (if you have one)
  • Recipe link (non-bloggers include the complete recipe)
  • A Picture of the food prepared (300 pixels width)

So, spread the word and start sending me your entries. Looking forward to a delicious spread inshallah.

Luv,
Mona

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The Hyderabadi Ramadan Food Festival 2010~Season II-Roundup

September 20th, 2010 Mona Posted in Blog Events/Entries/Polls, Eid/Ramadhan/Iftaar 16 Comments »

My Ramadan this year in Hyderabad along with my parents and loved ones was indeed delightful alhamdulillah. I witnessed the typical Hyderabadi Ramadan fervor. By afternoon almost all restaurants would gear up to prepare the day’s Haleem. The pounding of this delectable dal and wheat mixture starts and by Iftaar time, the streets would be full of stalls set up selling all kinds of fresh fruits, to a range of freshly deep fried snacks and what not. By the night, all mosques would be filled with Allah ke banday coming from far and near to pray and beg Allah for mercy and blessings.

At an Iftaar party

Streets brimming with fruit vendors selling all sorts of fresh seasonal fruits

The Haleem fervor in Hyderabad during Ramadan

As promised, its time for me to present the roundup of all the entries sent for the Hyderabadi Ramadan Food Festival 2010~Season II.

This year, sadly non-bloggers have not come forward and participated in the event. My purpose of hosting these events on my blog is to be able to provide a platform for non-bloggers to share their recipes with the world. However my fellow food bloggers have sent some delicious contributions. Do go through them and try the delicacies.

1. Yasmeen, the healthnut of the food blogosphere has shared some healthy and hearty recipes for Ramadan:

A Wholesome Iftar Dinner : Vegetable Brown Rice Pulov, Baked chicken in Tandoori Masala and Almond Tropical Lassi

Water melon Spritzer

Barley Pomegranate Tabbouleh

Dal Soup

2. Anjum has shared with us all the amazing Hyderabadi delicacy, Pathar Ka gosht, where traditionally thin slices of meat are cooked on a heated slab of stone until perfection.

She has however shared with us her recipe where one can cook this delight in our own kitchens using the standard pressure cooker.

3. Muneeba contributed her favorite Hyderabadi dish, Tala Hua Gosht, which she says she has grown up eating.

4. Khaddy, a new blogger on the block has shared with us all the following Ramadan delicacies:

Dahi Vada

Hyderabadi Mutton Biryani

Fiery Tomato Chutney

5. Syeda has to to share with us her recipe for Shaami Kabab.

According to me Shaami Kabab is a necessity that almost every Hyderabadi woman prepares and stocks up before Ramadan commences.

6. Akheela made Beef pickle, a perfect accompaniment to tickle your taste buds at meals.

7. Jyothi, has contributed the following recipes which are perfect sides to meals both at Seher and Iftaar.

Keema Matar Curry

Mutton and Drumstick Curry

Palak and Chana Dal Curry

8. Tazaika has come forward with a bunch of some very enticing Ramadan savories:

Hawaiian Salad

Haleemy Soup

Chickpea Salad

Haleem

Sabudana Wada

Nargisi Kabab

9. Humaira tempts us with Tahari, a meat and tomato one dish meal which she says is simple to cook, filling and her childhood favorite.

Apart from these, you can also go through the last years roundup for a range of recipes that you can try out at Iftaar and Seher. You can go through the Recipe Index on my blog for more choices.

I thank all the participants for their contributions and If I have missed out any of the entries, please let me know.

Luv,
Mona

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Announcing ‘Hyderabadi Ramadan Food Festival 2010′ (Season II)

July 13th, 2010 Mona Posted in Blog Events/Entries/Polls 25 Comments »

Ramadan (Sawm) is just round the corner, with less than 28 days to go inshallah. With this its time for me to announce the event ‘Hyderabadi Ramadan Food Festival 2010′ yet again on my blog just as we all had celebrated this event the last year.

I welcome everyone of you all to send me traditional Hyderabadi delicacies that are usually prepared during the auspicious month of Ramadan at Iftaar and Suhur, and also at Eid-ul-Fitr. Below is the logo and the rules for the event. If you have any questions, queries or issues please feel free to contact me.

The Rules

1. Prepare traditional Hyderabadi recipes that are savored during Ramadan at both Iftaar and Suhur (snacks, curries, etc), and also at Eid-ul-Fitr. Post about it on your blog between now and 15th September 2010.
2. There is no limit to the number of entries per person. You can even update old posts on your blog with a link to this announcement page in order send me your entries. Please provide a link to this announcement in your post and feel free to use the logo.
3. Send me your entries at zaiqa.mona@gmail.com with the following details:

  • Your name
  • Your blog name/title
  • Name of the entry
  • URL of your post
  • A photo that is 300 pixels wide

4. If you don’t have a blog, you can still participate by emailing me the recipe, along with the other details mentioned above.
5. The round-up will be posted by 20th September 2010 inshallah.

Please do participate and make use of the ample time from now until the end of Ramadan. I look forward to a delectable round-up inshallah.

Luv,
Mona

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The Hyderabadi Bakr-Eid Food Festival ’09~Roundup

January 1st, 2010 Mona Posted in Blog Events/Entries/Polls, Eid/Ramadhan/Iftaar, Hyderabadi special 16 Comments »

Welcome 2010!

Dear friends, I am thrilled to present you all with a fine collection of BakrEid special preparations sent by enthusiastic Hyderabadi foodies.

BakrEid or Eid-ul-Adha or the Festival of sacrifice, which is also the Greater Eid, is celebrated by Muslims worldwide to commemorate the obedience of prophet Ibrahim (as) who was asked by Allah (سبحانه وتعالى) to sacrifice his son prophet Ismail (as), and at the last time Allah (سبحانه وتعالى) intervened and spared Ibrahim’s (as) son and replaced a lamb instead. Eid-ul-Adha marks the conclusion of the major rites of Hajj, the annual pilgrimage to Makkah. One-third of the meat is distributed to the poor and needy as a charity and also to share the joy of the occasion.

My aim through this event is to share traditional methods of preparation of Qurbani ka gosht (sacrificed meat) in Hyderabadi households, and to showcase Eid-ul-Adha special recipes.

I am humbled to receive delicious entries from all these creative cooks. Thank you all for joining in the fun and making this a success. Those of you who were not able to send in your entries, please join us the next BakrEid when I will again announce this event on my blog inshallah, and you can all participate.

Without any furthur ado, let us now go through the entries of each and every contributor to this event and listen to what they have to say about their recipes, in their own words:

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Blogger Entries: (all entries are in order of how I received them)
Click on the recipe title to go through the recipe.

Yasmeen, author of HealthnutKachchi Gosht ki Biryani.

“The aroma of finest spices,flavor of fresh herbs,elegance of fragrant basmati rice and tenderness of succulent meat ,make biryani the most glorified dish of the city of Hyderabad.No daawat(party) is complete without this phenomenal Biryani.”

Yasmeen, author of HealthnutKofta Curry

“Kofte,the spiced meatballs are a popular meaty delicacy in the Arabian and South Asian Cuisines.In Mona’s remarkable Kofte recipe,the meat is seasoned to perfection and cooked in gravy with curry spices.This is certainly a very appetizing side dish ,the dry mango(amchur) powder(available in South Asian Stores) adds a smack to the meat,drenched in the gravy the meatballs soak up all the goodness of spices”.

Yasmeen, author of HealthnutMint Lamb Chops

“Lamb chops are excellent when cooked with spices and herbs. Make sure to trim all the excess white fat from the chops to reduce the saturated fat as much as possible. Eating low fat meat moderately can be part of healthy diet. Serving these lamb chops with heaps of vegetables in couscous can a complete low carb healthy recipe”.

Yasmeen, author of HealthnutKali Mirchi Gosht

“Kali Mirchi Gosht was regular on our weekend lunch with rice and Khatti dal,an immense favorite in my family.Intensely spiced with fresh Peppercorns(kali mirchi) and green chillies,Mom’s Kali Mirchi Gosht was the best,this is her simple recipe.”

Syeda, author of Indian SpicesTala hua Gosht

“This one was, is and will be my favorite! My mom just called it tala hua gosht,but the fancy term to it is ‘dhajji kabab’, because the meat is cooked till tender and then the meat is shredded like thread with fingers and then fried till crisp brown or soft brown,whichever way you prefer.You can enjoy it with warm parathas or khatti daal and steamed rice,I prefer the latter.
This was a frequent dish enjoyed by all of us after Eid-ul-Adha,to use up the meat lying in the freezer.”

Syeda, author of Indian SpicesChugar Gosht

“CHUGAR are the tender tamarind leaves which hits the market only once a year for about 2-3 months during summer, and that is the time,we make the most of this wonderful,tangy ingredient.
Tender tamarind leaves find their place in a number of recipes,including chutneys,chugar rice,chugar dal,etc. But my personal favourite is Chugar gosht.I think chugar is more popular in the state of Andhra Pradesh than anywhere else,it is also called Chinta Chiguru Pappu in telugu.”

Jyothi, author of ShadruchuluMutton Pepper Curry

“Being in Hyderabad from birth. I have many muslim friends and neighbours. We share our delicacies during festivals and family parties. So I too get a share in Sheer Khorma and Qurbani ka ghost from my muslim neighbours and I send my sweets and snacks for Dasara, Ugadi and Sankranthi. Is so lovely to share .. Here i made a hot spicy curry with the Qurbani ka ghost , I got for bakrid this year..”

Tazaika, author of The Food JunctionHaleem

“This traditional dish is a blend of wheat, meat,lentils and spices and is slow cooked for atleast 7-8hours which results in a paste and sticky like consistency,It is especially prepared in the Muslim countries during Ramadan and Muharram months and relished by all.”

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Non-Blogger Entries: (all entries are in order of how I received them)

RizrubySukhe Ghost Ke Kabab (Like sundried Sukhe kebab)
Ingredients:

Boneless meat – 8 pounds (I usually get boneless beef in USA)
Salt – 5-6 tsp
Red chilli powder/Lal mirch powder – 4 -5 tsp
Turmeric powder/Haldi – 1 tsp
Ginger garlic paste/Adrak-Lahsun paste – 4 TSP
Nesco Dehydrator machine with 4 plates – 500W

Special note:
1. The meat should be fresh, preferably sameday cut, no frozen meat is used. You can get fresh meat from your desi meat grocery store when requested or from a farmhouse.
2. Do not/Never wash meat in water for Sukke Kabab.
3. Take a few precautions and always make the preparation for Sukke Kabab on completely dry surfaces, just like we do while making pickles.
Procedure:
1. Cut the meat into long and narrow strips following the grain of the meat, about 1 inch in thickness and 10-15 inches long. I use butchers knife/katha which can be bought at Oriental/Chinese stores in USA.

2.Take a clean dry mixing bowl/bagona, add cut meat and salt, mix with hand. Now add ginger-garlic paste, red chilli powder and turmeric powder. Mix thoroughly with hands continuously, rubbing the spices into the meat for 5-10 minutes.

3. Take the dehydrator machine. It should be dry. Plase the meat pieces on plates of the dehydrator in circles as shown in the picture. Do not overlap or fold meat. You will require 4 plates for 8 pounds of meat.

4. After placing the meat in dehydrator, cover the lid and place on 155 F for 14 hours. Place an plug the machine in backyard/patio as it produces strong smell. Do not leave when raining or in snow.

5. After 14 hours, unplug the dehydrator. You will see the size of the meat has shrunken, and the color is more darker red.

Cut all the long strips of meat into small pieces, approx 1 inch in size with butchers knife/daronti. You will see the inner part of the kabab is slightly not done and pink in color.

Place all the cut kabab in the dehydrator in flour plates now at 95 F. Dehydrate for the next 6 hours, adjust time by looking at the color and texture of meat.

Well done Sukke Kabab are dark red, very dry, hard and there are no juices. Now, remove kababs and store them in ziplock bags or air-tight containers for upto 3-4 months. Never refrigerate it.
Clean and wash the the dehydrator plates soon after the procedure.
To use:
Shallow fry the kababs in little oil for a just few minutes in a frying pan at medium high heat. Serve the shallow-fried kababs with Khichdi, Khatti dal, Khatta salan etc.

You can also add the shallow fried Sukke kabab to regular dishes like palak kabab, baingan, kaddu, turai for a delicious flavor.

I always make dua for the person who told me this recipe. So, please make dua for me if you are successful in trying out this recipe too. I am sure you will enjoy Sukke Kabab.
~RIZRUBY”

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SamiraChaakna
I asked my friends in Old City (Hyderabad) as authentic as it can go to give me Chakna Recipe. I tried it this morning and it was a hit.
ChaaknaChaakna~Lamb offal in a Spicy sauce
Step 1:
Ingredients:

Lamb intestines/Boti, well cleaned and half boiled) – 1 Bowl
Lamb Stomach, well cleaned half boiled) – 1 Bowl
Goat/Lamb Tongue/Zabaan – 3 tongues
Onions – 4 Large
Garam Masala – 1 1/2 tsp
Clove/Lavang powder – 1 tsp
Red Chilli/Mirchi powder – 2 tsp
Adrak Laisan – 2 tbsp
Haldi – 1/4 tsp
Oil – 5 tbsp
Salt – to taste
Water – 1 and half Glass
Water (for Gravy) – as required per consistency (about 1 glass)

Procedure:
Put all this in a pressure cooker and pressure cook until the meat tenderizes, approx 10-15 mins. After this stir well, till all the water just about evaporates and you get a good thick gravy. Add water for gravy and let it boil till oil separates.

Chaakna

Step 2
Ingredients:

Spices:
Patthar Phool/Dagad Phool – 1 tsp
Star Anise/Lavang key Phool – 2 flowers medium
Kabab Chini – 1/4 tsp
Jawaari ka Atta – 1 small cup

Procedure:
1. Till the Meat cooks in the pressure cooker saute these a little and grind spices to fine powder.
2. Make a semi thin paste with water of the Jawaari ka atta with the spices. Add into the curry in a slow thin stream.Mix well. Garnish with Coriander leaves and green Chillies. Serve with Parathas or Naan or savour just like that and Enjoy!
If you are an experienced cook u can adjust the spices as per your taste.
~SAMIRA”

RizrubyTala huwa ghost
Hyderabis love talahuwa ghost and I am sure there are innumerble ways to cook to make talahuwa ghost. This is one of my favorite, my moms recipe. I just luv it and my family, inlaws too.
I do not add many spices and try to maintain real taste of meat in this recipe.
You can also cook this recipe if you are planning for long drives and want desi food on way since it has no onions and shall keep fresh for long time.

Tala huwa ghost
Ingredients

Meat – 300 gms (goat meat is preferred, as it is tender, you can also try beef)
Ginger-garlic paste/Adrak-Lahsun paste – 2/3 tsp
Salt – 1/2 tsp
Red chilli powder – 1/2 tsp
Oil – 3 tbsp

Procedure:
Wash meat and cut into small 1 inch size pieces.
Take pressure cooker and add meat, salt, red mirchi powder, adrak lahsun paste-only 1/4 tsp paste now, and 1 tbsp oil.
Mix all ingredients thoroughly with meat. Add 1/5 cup water and pressure cook for on medium flame for 5-7 minutes. The trick is to add less water but yet get meat cooked without getting meat burned. If the meat is not cooked then pressure cook it again adding water.
After pressure cooking, fry remaining water on medium flame for 3-4 minutes.
Now add 2-3 tbsp oil to meat, fry for 3 mints. now add 1/2 tsp red mirchi powder, 1/4 tsp adrak lahsan paste and fry for next 3-4 minutes on medium flame.
Dont get the redmirchi powder burnt. I love the taste of this oil in ghost.
Serve with roti or khuska/plain rice, khatti dal or khatta salan, yummy.

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And the following are my contributions to the event:

Kairi ka Do Pyaza – Lamb meat in a spicy sour gravy

Hyderabadi Haleem – Lentils, Wheat and Meat Porridge

Tala huwa Gosht~II – Braised Meat in aromatic spices and onion

Aloo Gosht ka Qorma – Lamb Qorma (Lamb in a fragrant spiced gravy along with potatoes)

Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani

For a variety of other Lamb meat preparations posted earlier on my blog, please refer here and here.

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That wraps up the roundup of this year’s Hyderabadi BakriEid special recipes. Enjoy these meaty delicacies and be sure to join in again the next year!

Luv,
Mona

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