Zaiqa

Maghaz in Arabic language means ‘Brain’ in English, and ‘Bheja‘ in Urdu language. Maghaz masala is one of my favorite dishes only next to Nihari that I look forward to after every Qurbani. Eid-ul-Adha is a time when Muslims pray for forgiveness from God and pray for an increased strength in faith by refreshing the sprit of sacrifice for virtue and rectitude.

Just after the Qurbani on Eid-Ul-Adha, also called as Bakri Eid, muslims around the world, feast on red meat dishes, ranging from Biryanis, Nihari and many other kinds of its meat and organ meat preperations. Among them, Maghaz masala is one of the famous organ meat preperations, usually had as breakfast on Eid-ul-Adha after the Qurbani, which is easy to cook and most delicious. you will relish the excuisite and creamy flavor of the dish along with the sweet caramelized onions and spicy green chillies and fresh aromatic herbs.

This dish is also called as Bheja fry in some places in Hyderabad.

Maghaz/Brain Masala:

Ingredients

Sheep’s brain – 2
Canola oil – 2 to 3 tbsp
Yellow Onion – 1, large, finely sliced
Ginger garlic paste – 1 1/2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/4 tsp
Green chillies – 4, finely chopped
Salt – to taste
Roasted coriander seeds powder – 1/2 tsp
Cilantro – 2 tbsp, finely chopped
Lemon juice – 2 to 3 tsp

Method:

• Bring about a litre of water to boil. Close the heat and dip the whole brains into the hot water for about 2-3 minutes. Remove the brains from the water gently using a slotted spoon, and throw away the water. Wear gloves, carefully remove the membrane adhering to the brain and as many nerves as possible. You can also ask your butcher to do this. Once the brain is clean (it wont matter if a few nerves are till attached to the brain), cut it into bite size pieces. Keep aside.
• Pour oil into a medium sized non-stick frying pan and as soon as it gets warm, add the sliced onions and salt and fry them on a medium high, with a careful eye so thet you do not burn them, until they are golden brown in color.
• Lower the heat to medium low and add ginger-garlic paste, turmeric, coriander seed powder and green chillies, red chilli powder. Stir fry till a nice aroma comes, for about a minute or so, then add the cubed brain pieces and gently mix well. Add about half cup of water and mix it all gently with a rubber spatula. Cover the pan with a lid and let cook for around 5 minutes.
• Remove the lid, stir fry for a minute more, until no water is left and it is mostly dry and well cooked. Serve onto a platter and garnish with cilantro, and sprinkle with lemon juice. Enjoy it warm.

Suggested Accompaniments: Enjoy Maghaz masala along with some warm parathas for a delicious breakfast.

Consuming sheep’s brain might be a taboo food to some people, but for those of you willing to experiment and try out new victuals, do try it out. I am sure you will enjoy this mellow and delicate Hyderabadi dish.

Cheers,
Mona

Dear Readers,

Wishing you a all very very happy, fun filled, safe and prosperous Eid-Ul-Adha

May all your wishes be granted as you offer your sacrifices to الله, the Almighty.

Eid Mubarak!

Luv,
Mona

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

Qubani ka Meetha never fails to reminds me of the grandiose and pompous Hyderabadi weddings. A Hyderabadi gathering is never complete without the presence of this glorious meetha that has become synonym and a glory to the place of Hyderabad.

Qubani Ka Meetha topped with thick cream

Qubani, in Urdu language means Apricot in English. For this particular meetha, only dried apricots are used along with their seeds. The seeds contain kernels inside. The dried apricots are rehydrated in a sugary syrup into a thick compote. I prefer Kashmiri or Afghanistani dried apricots with their seeds to prepare this dessert as I find the dried apricots from Kashmir or Afghanistan very delicious and sweeter in comparision to others.

Dried apricots are high in fibre and proteins. I usually stock up my pantry with a few extra packets of dried apricots as they keep very well in room remperatures.

Anti-Cloclwise from top-Dried apricots, soaked and halved apricots,
its seed, white kernel without skin, and kernel with skin

The amount of sugar you use in the preperation of this dessert depends on the sweeteness of the kind of dried apricots you are using. Be careful before you add sugar, use it according to your tastes.

Qubani Ka Meetha – Apricot Compote

Ingredients:

• Dried Apricots/Qubani – 400gms (preferably dried naturally)
• Saffron threads – a pinch (optional)
• Sugar – 300 gms
• Thick cream/Custard/Vanilla Ice-cream for serving

Method:

• Wash and soak the dried apricots overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup. Put the slit apricots into a large non-reactive saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. Add more hot boiling water if needed. Once the done, let it cool down. (You can even pressure cook for speedy cooking)
• Meanwhile, crack open the apricots kernels using a nut cracker and soak the badam or nuts in a cup of water to loosen their skin.
• Once the apricots are cool, pour half of it into a blender container and blend till pureed.
• Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and let it cook until it has become thick and pasty in consistency. Taste check for sugar. Add more if you need.
• Remove the skin of the soaking apricot nuts or badam. This should be pretty easy as they have been soaking.
• Garnish with the badam/nuts and the saffron threads and serve it chilled topped with fresh thick cream, custard or a generous dollop of (Amul) Vanilla ice cream.

Qubani Ka meetha served garnished with nuts

Note: You can use pureed dates instead of sugar for sweetness in this recipe.

It is one of the most simple but incredibly delicious Hyderabadi desserts that you will definitely love and remember always.

Mansi from Fun and Food Cafe has requested me to send this dish to her Vegetarian Thanksgiving event that is hosting on her delicious blog. Mansi, so, here it is.. my recipe all the way to you 🙂

Foodbuzz: A couple of days ago, I recieved a lovely Apron and a Rubber Spatula from Foodbuzz. Thankyou for the genorosity for sending me those gifts. I am enjoying using them in my kitchen everyday.

Luv,
Mona

Eid-ul-Fitr Celebrations after the month of Ramadhan

Eid Mubarak Everyone!

Alhamdulillah its been a wonderful Eid, May Allah (سبحانه وتعالى) accept all our Duas and make us better Muslims inshallah.

I prepared Kaddu ki Kheer on the second day of the celebrations of the Eid-ul-Fitr, after coming back from work. Its a pity that its not a public holiday on the religious festivals. I think, especially in a multi-cultural place like Canada, this should definitely be given a thought.

Kaddu Ki Kheer – Bottle Gourd Milk Pudding

Kheer is one the most delicious, simple and quick pudding/dessert to prepare. I usually use rice, bottle-gourd, sago, white potato and sweet-potato to prepare different varieties of Kheer. The basic steps remain the same, boiling milk with sugar, cardamom, nuts and saffron for flavor.

Kaddu ki Kheer is also referred to as Gil-e-Firdaus (or Gul-e-Firdaus or Dil-e-Firdaus). This pudding is prepared by cooking grated Opo Squash/Kaddu in sweetened milk along with nuts and Tapioca pearls to give it body/thickness.

Kaddu Ki Kheer – Bottle Gourd Milk Pudding

Ingredients:

Bottle Gourd/Opo Squash/Kaddu – small sized, 400 gms (approx)
Full fat or Low fat Milk – 2 1/2 cups
Sabudana/Tapioca pearls – 1/2 cup, soaked in water for 15-30 minutes
Chopped Pistachios – 1 tbsp
Sliced Almonds – 1 tbsp
Chopped Walnuts – 1 tbsp
Chopped Raisins – 1 tbsp
Khoa – 1/4 cup, grated (or) Milk Powder – 1/4 cup
Sugar – 55 gms
Ground Cardamom seeds – a pinch
Saffron strands/Zafraan – a pinch

Method:

• Wash, peel and remove the seeds from the bottle gourd, reserve only the flesh. Shred it either in a food processor or using a grater.
• Pour 2 cups milk into a saucepan and bring to a boil. Add the drained sabudana and simmer heat and let it cook uncovered for 10 mins. half cover witha  lid, keep an eye on it, and stir frequently so that it does not boil away.
• Add khoa or milk powder, whatever using, to the remaining 1/2 cup milk. Pour this into the saucepan. Also add the shredded bottle gourd, ground cardamom seeds, sugar and chopped nuts.
• Let it cook for 10 more minutes on simmer. As the milk cooks it begins to turn light yellow in colour, and gets more concentrated and cremier. Once done, remove from heat and serve warm or chilled.

(Note: To make it more rich for a special occasion and for an indulgence, you can even use Unsweetened Condensed milk/Evaporated Milk in the recipe)

Luv,
Mona