Zaiqa

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

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 Qimah Matar Aloo and had it with some warm Phulkas. It was so good. Good home cooked food is always very comforting and gives solace.

Qimah 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.

Qimah Aloo Matar – Ground meat with Peas and Potatoes Curry

Ingredients:

For Gravy:
Canola/Sunflower Oil – 2 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 Qimah/Ground Meat:
Canola Oil/Sunflower Oil – 2 tbsp
Qimah/Ground Lamb/Veal/Goat meat – 700 gms, washed and drained in a very fine wire mesh strainer
Turmeric Powder/Haldi – 1 tsp
Garam Masala – 2 tsp
Soya Sauce – 1 tbsp
Lemon Juice – 4 tbsp
Matar/Frozen green peas – 1/2 to 1/4 cup (if you are using dried green peas, soak them in surplus water a day before, drain and cook until just tender in fresh water)
Shredded Cheddar Cheese – 4 tbsp (optional)

Method:
1. 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.
2. Add the chopped tomato, tomato ketchup, red chilli powder and salt and mix well. Let it cook until it is mushy. Add the quarted potatoes and a little water and close lid for 3-5 minutes. Remove from heat and keep aside.
3. In an another saucepan, pour the rest of the oil, and add the washed and drained ground meat and let stand for a minute. Stir to break lumps and add turmeric powder, garam masala, soya sauce, lemon juice amd keep stirring until the water starts evaporating and the raw smell of the meat wards off.
4. Pour in the reserved gravy of tomato+onion+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.
5. 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

Dear readers, today I present you with renowned Hyderabadi Lamb Biryani. Biryani is one of the most famous Hyderabadi one-dish meals craved and devoured by people from all over the world. The basic process of preparing Biryani involves the layering of raw marinated or cooked meat along with half cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs for exceptional flavor and aroma.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani
2. Kachche Aqni ki Dum Murgh Biryani

Biryani always reminds me of my wedding, when I wore a very beautiful Khada Dupatta. It was on that day that I had best Biryani ever! This dish is so important in the Hyderabadi Muslim community that it is served along with Mirchi Ka Salan and Baghare Baingan and Dahi Ki Chutney, as the main dish at almost all gatherings, occasions, parties, all kinds of merry making get togethers. Essentially all weddings in Hyderabad are suposed to have Lamb Biryani and Mirchi Ka Salan in the menu.

My lovely sister had prepared this dish on the weekend. We were all in a mood to treat our family and ourselves with something special, and we immediately thought of this dish. What could be a more better meal to delight ourselves than this flavorsome fare.

Gosht Ki Biryani, Dahi Ki Chutney

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Dahi Ki Chutney – Yogurt Chutney
Makes:One small bowl

Ingredients:

Plain Yogurt (low-fat or full-fat)- 375 ml
Salt – 2/3 tsp or according to taste
Thai Red Chillies – 2, chopped (optional)
Green Chillies – 2, chopped
Yellow Onion – 1, medium, finely chopped
Mint leaves – 1/2 cup, finely chopped
Coriander leaves – 1/2 cup, finely chopped
Firm Red Tomato (fresh) – 1, small, deseeded and chopped finely (optional)

Method:

1. To the yogurt in a bowl, add salt and half a cup of water and whip it till smooth, and creamy for approx 2-3 minutes.
2. Add the remaining ingredients and fold them into the yogurt gently. Adjust salt according to your taste and cover the bowl with a plastic wrap.
3. Put it in the refrigerator to serve it later along with Biryani.

You can store Dahi Ki Chutney in the refrigerator in an air tight food storage box for only one more day in a refrigarator, it doesnt last long. It is always better if you have an idea how much your family memebers will have it and you prepare it in only the required amount.

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Hyderabadi Dum Pukth Pakki Gosht Ki Biryani – Fragrant Flavored Meat and Rice Casserole
Serves:5-8

Ingredients:

For the Marinade
Canola/Vegetable/Sunflower Oil (or) Butter/Makhan (or) Clarified Butter/Ghee – 90 ml/6 tbsp
Yellow Onion/Pyaz – 2, large, thinly sliced
Lean Lamb leg meat – 1 kg, washed and cubed into 3 cm pieces approx (with bones preferably if available, I have used only boneless here)
Plain Yogurt/Dahi – 500 ml, lightly whipped
Red Chilli Powder/Lal mirch powder – 1 1/2 tsp
Salt/Namak – 1 1/2 tsp
Lemon Juice/Nimbu Ras – 4 tbsp
Garam Masala – 1 tbsp
Turmeric/Haldi – 1/2 tsp
Ginger Garlic paste – 2 tbsp
Water/Meat Stock – 1/2 cup
For the Garnish
Green Chillies/Hari Mirch – 2, each slit into two
Thai Red chillies/Choti Lal Mirch – 2, each slit into two (optional)
Fried Onion reserved for garnish earlier
Mint Leaves/Pudina – 1/2 cup
Cilantro/Kothmir – 1/2 cup
Toasted sliced Almonds/Bareek Kata Badaam – 2 tbsp
Fried Red Raisins and Cashwnuts/Tala-huwa Kishmish – 3 tbsp
Pinch of Saffron threads/Zaafraan soaked in 1/2 cup warm Milk
A dollop of Butter/Makhan or Clarified Butter/Ghee (optional)
For the Rice
Long Grained Basmati Rice/Chawal (preferably ‘Lal Qilla’ Brand) – 4 cups
Salt/Namak – 4 tsp
Black Cumin seeds/Shah Zeera – 1 tsp

Method:

1. Wash and soak the rice in a big bowl for about 30 minutes.
2. In a pressure cooker at medium high heat, fry the onions in oil/butter until they are golden brown in colour. Remove with a slotted spoon on a kitchen towel and reserve half for garnish. Blend the other half in 2 tbsp water inoi a paste.
3. In the same pressure cooker, with oil/butter in it, add the washed cubed meat pieces, Stir fry till the meat has browned on all sides. Add the fried onions paste and the ginger garlic paste and turmeric. Saute them for 2 minutes. Throw in the red chilli powder, salt, garam masala, half cup water, and yogurt. Mix well and pressure cook for about 15-20 minutes until the meat is tender.
4. Meanwhile drain the soaking rice and keep aside. Bring 9 cups of water in a to boil in a large saucepan with Black cumin seeds and salt (do not forget to add salt to the rice!!) in it. As soon as its boiling, add the drained rice and let it cook till the rice grains are just done. Drain and keep aside.
5. Now, open the lid of the cooker and cook the meat mixture well without covering the lid on medium high heat until the meat mixture is done and most of the liquid has dried up. It should be a little bit dry mixture.
Add lemon juice to the meat and mix. Remove from heat.
6. Preheat the oven to 350°F.
7. In a large oven proof baking dish, add half of the rice in a layer at the bottom of the dish. Now add the whole meat mixture in one layer. Then cover it with the remaining rice completely and work gently, try not to break the rice kernels.
8. Garnish the layered rice with the reserved fried onions, mint and coriander leaves, slit red and green chillies, toasted and fried nuts, and sprinkle the milk with saffron threads in it. You can also add a dollop of butter if you wish.
9. Cover the dish with a tight lid or aluminium foil and keep it in the preheated oven for about 10-15 minutes, till a nice steam has formed inside.
10. Before serving, dig the spoon into the dish till the base and take the rice and meat in a bowl. mix it and serve it hot.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.

Suggested Accompaniments: Mirchi Ka Salan or Baghare Baingan or Dahi Ki Chutney or Tomato Chutney.

This is my entry for Meeta’s Monthly Mingle-One Dish Dinners

Luv,
Mona

Fall’s here! My first Fall here in Toronto insallah. I love the trees in this season, with colors of the leaves ranging from red, orange, yellow and some shades of green, nature’s beauty I must say! Earlier I only got to witness these beautiful sceneries in movies, but now I am able enjoy it all right in front of my house! I love to go out on walks, perceiving it all, and I thank my God for making Earth a beautiful place to live in, with all sorts of visual pleasures for humans to enjoy, admire and be thankful.

It has also become cold, and I look forward to the winter, again.. will be my first winter here. My hubby sometimes scares me, telling me about the temperatures going very cold, and it being shivering cold here during the peak in winter. I just am looking forward to see snow all around, hoping it wouldnt be so terrible as described inshallah.

Well, this recipe is one of the most easiest recipes, a Ramadan special served at Iftaars. Its an instant light snack and very nutritious.

Tip: While you are preparing dals, it is always necessary to pre-soak them in surplus water for 4-6 hours preferably. And then to drain and discard the water and wash the dal well in fresh water. The water in which the dal was soaked should never be used for cooking and should always be thrown away coz if you use that water, chances of intestinal gas (flatulence), bloating and abdominal cramps are higher, and you do not want to end up with that. If you do not have time to presoak the dal, you can use it as it is, but you should throw away the water in which you boil the dal.. losing some of the vital water soluble vitamins, so I always only pre-soak my dals. In the later case, you need not throw away the water used to boil it, as the water while soaking them was already thrown away.

Here goes the recipe:

Chanay ki Dal – Lemony Boiled Split Bengal Gram

Ingredients:

Split Bengal Gram/Chana Dal – 1 cup
Turmeric – 1/2 tsp
Salt – to taste
Black Pepper Powder – to taste
Finely chopped small green chillies – 1 tbsp
Cilantro – 1/2 cup, finely chopped
Mint leaves – 2 tbsp, finely chopped
Lemon Juice – to taste

Chanay ki Dal

Method:

1. Wash and soak the dal for 4-6 hours preferably. Drain the water away and wash them well.
2. Now boil them in warm water, taking care you do not add too much of water to it. When the dal has softened up, make sure it not mushy and still in its shape, (the water shouldn’t be there, it should be dry). So, while boiling water, add only a cup of water and if it dries up before the dal being softened, add little more amount of warm water to it.
3. Remove the dal and add black pepper powder, salt, cilantro, lemon juice and chopped green chillies. Serve it warm.

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

Luv,
Mona

Tandoori Chicken is a classic Indian dish. The chicken is marinated in yogurt spiced with ginger garlic and other aromatic spices and some edible food colour. It is left to marinate for minimum 6-8 hours, or for best flavor~overnight, in the refrigerator. During Ramadhan, you can marinate the chicken pieces a day ahead, and just before the iftaar time, you will have to grill them up, and keep them warm in an oven.

Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices

Traditionally the Tandoori chicken is made in a Tandoor(Indian clay oven) but today I prepared it in the oven. During summer I prepare it in a Charcoal BBQ Grill for a delicious smoky flavor.

Tandoori Murgh – Chicken Marinated in a mixture of Yogurt seasoned with Spices

Ingredients:

Chicken – 1, skin removed, cut into big 8 pieces (approx)
Lemon juice – 6 tbsp
Salt – 3 tsp
Yellow Onion – 1, large, roughly chopped
Ginger-garlic paste – 3 tsp
Saffron threads – 1 big pinch
Milk – 1 tbsp
Butter – 2 tbsp
Roasted Coriander seed powder – 2 tsp
Roasted Cumin seed powder – 2 tsp
Thick Yogurt – 1 cup
Red Chilli powder – 2 tsp
Kasuri Methi – 2 tbsp
Garam masala – 1 1/2 tsp
Turmeric Powder – 1 tsp
Butter – for basting the chicken

Method:

1. Wash and pat dry the chicken with paper towels, then make incisions on the chicken pieces at the thick parts. Soak Chicken in lemon juice and salt for 2 hours. This is the first marination.
2. Meanwhile prepare the second marination mixture. Grind the roughly chopped onion into a smooth paste and keep aside. Warm the milk slightly and add the saffron threads to it. Let them steep into the milk for again two hours, till the chicken has marinated in the first marination mixture. Now, in a bowl, mix the processed onion paste, thick yogurt, saffron threads with milk, and all the other ingredients except the last one, with the chicken marinating in salt and lemon juice. Rub the mixture well into the chicken. Cover and put the bowl in the refrigerator for 8 hours or preferably overnight, for a great taste.
3. Remove the chicken from the marinade. Preheat the charcoal BBQ and grill the chicken pieces, turning and basting them with butter as needed. Grill and cook chicken for 25 minutes till done and but still tender. Alternatively, you can grill/broil/bake it in the oven at low heat again turning and basting them with the butter as needed. Bake it in the oven for 25 – 30 minutes at 400°F turning them once after 15 minutes and basting them with butter. Pierce the chicken with fork to check if it is done. Garnish with onion rings, lemon wedges, sliced green chillies and serve.

Note: 1. The tempetarures and time used to cook chicken depends entirely on the size of the chicken pieces and the type of oven used. So, it varies. Keep a check on the chicken and make sure you not burn it or do not under cook it.
2. Usually for Tandoori chicken an edible red food color is used during marination for appeal, but I have avoided using it.
3. You can also use a whole skinned chicken to prepare a whole roasted tandoori chicken. For this purpose, make incisions on the chicken on the breast part, thighs and legs. Then let marinate covered in the refrigerator overnight. The next day, bake in a roasting pan with rack uncovered at 400°F for 30-45 minutes, turning the chicken once in the middle. Once done, carve and serve along with salad.

Luv,
Mona