Zaiqa

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I’m a BIG fan of Samosas. I and my hubby usually go and get potato stuffed samosas for us all from the Samosa King Embassy Restaurant here, but today I thought of preparing them at home, Hyderabadi style.

This non-veg version of Samosas are my favorite,, which I prepare occasionally at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods… tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom’s recipe, and here it goes:

Qimah Samosa – Spicy Ground Meat Samosas

Ingredients:

For the Dough
Wheat Flour (Durum Atta) – 1 cup + Extra flour while rolling the dough
Salt – 1/2 tsp
Canola oil – 2 1/2 tbsp (optional)
Warm Water – 1 cup
For the Filling
Canola Oil – 2tbsp
Yellow Onion – 1, chopped
Ginger-Garlic Paste – 1 1/2 tsp
Coriander seed/Dhaniya powder – 1 tsp
Cumin seed/Zeera Powder – 1 tsp
Tumeric/Haldi powder – 1/2 tsp
Red Chilli powder – 1/8 tsp
Garam Masala powder – 1/2 tsp
Minced Lean Lamb meat – 200 gms
Salt – 1 tsp
Lemon juice – 1 tbsp
Mint leaves – 1 tbsp, finely chopped
Green chilli – 2, small, finely chopped
Canola Oil for deep frying the Samosas.

Method:
For the Dough
1. Sift the flour and salt together in a bowl. Rub in oil and gradually add water.
2. Knead and mix the dough, preferebly 10 minutes, until it is soft and leaves the side of the bowl.
3. Cover the bowl with a plastic wrap and keep aside at room temperature for 30 minutes.
For the Filling
4. Pour oil in a heavy bottom pan over medium heat and fry the onion till it changes color. Add the ginger garlic paste and stir fry. Lower the heat and add the cumin, coriander, turmeric powder, red chilli powder, salt and garam masala powder and mix well. Add the minced meat and stir it well, mashing it against the walls of the pan, with the spoon to prevent it from forming lumps. Add lemon juice, chopped mint leaves, green chilli and stir well. Cover and cook it until the mixture is dry. Remove from heat and let it cool.
5. Now, Lightly knead the rested dough. Divide into 8 balls and press each ball and cover with a plastic wrap.

The Dough Balls

6. Now roll out each ball, one by one, on a lightly floured work surface woth a rolling pin into approx 12 cm circles.
7. Cut each circle into semi circles and brush the edges with water.

Preparing Samosas

8. Put a generous teaspoon of the filling on one half of the semi circle and fold the free half over the filling to form a triangle.
9. Press the edges firmly to seal.
10. Fold until all the samosas are ready.

Prepared Samosas ready for frying

11. Heat oil in a wok or kadai or a deep, heavy bottomed sauce pan until it begins to sizzle.
12. Fry the Samosas, a few at a time, on medium heat, gently, until they are golden brown in colour.

Frying Samosas

13. Remove with a slotted spoon and drain on absorbent paper. The Samosas are ready to be served.

To Bake the Samosa:
After step 10, place the samosas in a greased or non-stick baking tray. Bake in a pre-heated 220° C oven for 20 minutes or until light brown in color. Serve immediately

This recipe goes as a contribution to Hima for the event ‘Whats Your Favourite..’ she is holding. For this time, the theme is ‘Whats your favourite Snack’. I’m sure her inbox will soon be overflowing with lots of snacks. So, it will a snack party at Hima’s place in the month of September. Be sure to drop by at here place! Eagerly and impatiently waiting for the round up Hima.

These Samosas make great Snacks, or you also serve them as Appetizers. Enjoy.

Luv,
Mona

Soft deep fried Pooris along with delicious spicy Cholay was my breakfast today, or call it a lazy weekend brunch.

There’s something about Poori’s that everyone loves. This breakfast is a favorite in my house. The prepared dough is rolled into a circular disc just like it is done for parathas or chapatis, but instead of being cooked on a hot griddle, they are deep fried till nicely puffed like a baloon.

I had posted the last time about the Palak Poori, in which spinach in added to the dough of poori for a different flavor. Today’s poori’s are plain poori’s, which people usually enjoy alongside a potato curry, or a chickpea curry called cholay. It is a classic Indian breakfast.

This recipe goes as a contribution to Anita of ‘A Mad Tea Party’ for holding this Party of Poori’s.

Poori – Deep Fried Puffed Bread
Makes: 14 pooris

Ingredients:

Durum Wheat Flour – 3 cups (or) 1 1/2 cups whole wheat flor + 1 1/2 cups all purpose flour
Salt – 1/4 tsp
Canola oil – for deep frying
Lukewarm Water – about  1 1/2 cups

Golden deep fried puffed Pooris ready to be eaten

Method:

1. Add flour and salt in mixing bowl and mix. Add water a little at a time and mix to form a kneadable but stiff dough. Soft dough will absorb more oil while deep frying. Knead the stiff dough for 5-8 minutes until soft. Divide the dough into 3 parts. Roll each part into a cylinder. Cut/pinch each cylinder into 8 pieces. Roll each piece into smooth and even balls between palms of your hands. Cover the balls with a damp towel.
2. Roll out all the dough balls one by one on a lightly floured board to a circular disk (approx 12 cm diameter) and arrange them on a tray. Turn the disk several times to make even circles. Use as less flour as possible while rolling the pooris. Do not roll the poori’s too thin, or else they will not puff up like a baloon.
3. Heat approximately 2 inch of oil in a deep frying pan or kadai/wok. (Never use non-stick pan for deep frying). Drop a tiny ball of dough into the hot oil, if it rises quickly then the oil is ready to deep fry the pooris. Slip a rolled out poori into the hot oil, making sure it does not fold over. Using a slotted spoon gently press the poori in the centre into the oil while rotating it and spoon hot oil continually over the cooking poori. Within seconds it puffs and swells and turns into a lovely light golden color. Turn over and fry other side in the same way. When both sides are pale golden brown, remove to a paper lined tray and continue frying until all the pooris are cooked. Do not stack them. Stacking deflates the puffed up pooris and makes them soft. My hubbby likes soft pooris so I stack a few especially for him. Serve immediately while still hot along with Cholay. Pooris can be kept warm for a few minutes in 200°F oven if stood on their sides without crushing them. The pooris will deflate eventually if left uneaten, but they will still taste great. You can also use them as a great snack along with any curry of your choice for picnics and while travelling.

Cholay – Chickpeas in a spicy sauce

Ingredients:

Dried whole Chickpeas/Garbanzo beans/Kabuli Chana – 1 cup
Ginger garlic paste – 2 tsp
Salt – to taste
Turmeric – 1 tsp
Dry roasted Ground Cumin seed powder – 1 tsp
Dry roasted Ground Coriander seed powder – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/2 tsp
Green chillies – 3, finely chopped
Tomatoes – 3, medium sized, finely chopped
Yellow Onion – 2, medium sized, chopped
Oil – 2 tbsp
Cilantro – 1 tbsp, for garnishing
MDH Chana Masala – 1 tsp
MDH Chaat masala – 1 tsp

Cholay – Chickpeas in a spicy sauce

Method:

1. Soak dried chick peas overnight in plenty of water.
2. Next day, drain the old water and add about 4 cups fresh water, 1 tsp salt and pressure cook until soft. Drain the chickpeas in a colander but reserve the liquid in a bowl.
3. In a heavy bottom pan, pour oil and add the onions, reserving a little amount for garnishing. Cook until they are lightly golden bown. Add the ginger garlic paste and fry along for a minute. Add tomatoes, salt, turmeric, red chilli powder, chana masala, chaat masala, green chillies, cumin powder, coriander powder and cook until the tomatoes are mushy and well cooked. Add the boiled chickpeas, 2 cups of the reserved water and mix well. Mash up a few of the chickpeas to impart a gravy consistency. Let it cook for 10 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori or just as a snack.

Luv,
Mona

My earlier version of Chicken Biryani was the traditional kind, but I learnt this version from my Mother in law and is very light and has lesser calories and gets prepared quite quickly when compared to any other type of Chicken Biryani’s. As this Express Cooking Event calls for a meal to get ready in less than 30 minutes, I have used left over cooked plain rice, you guys can always make it fresh if you do not have left over rice. Its a complete meal with Biryani, a dessert, and a juice, and is filling but light on stomach.

My Version of ‘Instant Light Chicken Biryani‘
Serves – 2

Ingredients:

Canola Oil – 1 tbsp
Chicken Breast – 200 gms, washed, and cut into 2 cms cubes
Salt – to taste
Red Chilli powder – 1 tsp
Yogurt – 1 tbsp
Tomato paste – 2 tsp (optional)
Ginger Garlic paste – 1 tsp
Garam Masala – 1 1/2 tsp
Dry roasted Cumin seed/Zeera powder – 1 tsp
Dry Roasted Coriander/Dhaniya seed powder – 1 tsp
Water – 1/2 cup
Lemon Juice – 2 or 3 tbsp ( as you like)
Saffron threads – a pinch, soaked in 1/4 cup warm milk
Cooked Plain White Rice – 3 cups
Crispy Fried Onions – 2 tbsp

Method: ( Target time to prepare the whole meal – 30 minutes )

1. Put a heavy bottom pan on medium heat, and pour oil into it.
2. Add the chicken pieces, salt and red chilli powder, and fry till golden brown on all sides. This takes probably 7 minutes. When the chicken cubes has been browned properly, adjust the heat to medium high add the yogurt, tomato paste (optional) and ginger-garlic paste and the three dry masalas and stir well. This will take about 5 minutes. Now add half cup water and lemon juice. Cover the lid of the pan for 2 minutes until the water dries up.
3. Now arrange the half of the rice in a microwave safe bowl in a layer, add the cooked chicken breast from the pan on top of the rice in a layer, again arrange the remaining rice layer on top. Sprinkle the fried onions on top and pour the milk with saffron threads evenly on top of rice. All this takes about 5 more minutes
5. Cover and microwave for 3 minutes. The Biryani is ready.
6. Serve the Biryani along with and a Juice and Ice Cream for a heartful meal for two ready in about in less than 30 minutes.

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.

Luv,
Mona

Bhendi, or Okra, is one of my favourite vegetables. It is available very easily in the markets, fresh as well as frozen. I keep buying it from the market very often to cook it for everyone in my home. But, you should always be careful while buying fresh Okra. I always like to buy tender baby okra. Larger pods are tough and fibrous, so look for brightly colored pods smaller than 3 inches (9cm) long, with smooth, unblemished skin and firm texture. Refrigerate okra in a plastic bag for up to three days. Wash okra just before using it.

Bhindi – Okra

Khatta Salan/Shorba means ‘soured stew’. The sourness from the tomatoes and tamarind, a slight heat from red chilli powder and the subtle sweetness from the roasted onions along with the roasted spices impart an aromatic and delectable flavor to this okra stew. This same base is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Aloo-Gosht ka Khatta shorba , Arvi-Gosht ka khatta shorba etc.

When boiled, okra gives off a viscous substance that can add smooth thickness to stews or soups. It can be a bit difficult to cook as it sometimes is very slimy. In this recipe, the sourness from tamatoes and tamarind helps while cooking to get rid of the sliminess. It is an excellent sourse of vitamin-C, folate, and magnesium.

Bhindi aur Gosht Ka Khatta Salan – Okra and Lamb meat Stew
Serves – 6-8 people

Ingredients:

Canola Oil – 8 tbsp
Yellow Onion – 3, large, sliced
Ginger Garlic paste – 1 tsp
Tomatoes – 5, large, diced
Curry leaves – 2 sprigs, fresh
Salt – 2 1/2 tsp
Roasted Cumin seed powder – 1/2 tsp
Roasted Cumin seed powder – 1/2 tsp
Red Chilli Powder – 1 tbsp
Lamb meat with bones – 650 gms
Cilantro – 3 tbsp, finely chopped
Okra/Bhendi – 700 gms, washed, dried and cut into approx 5 cm pieces with top and bottom removed
Tamarind concentrate – 2 tbsp (or) Lemon/Lime juice – 2 tbsp

Bhindi aur Gosht Ka Khatta Salan – Okra and Lamb meat Stew

Method:

• Heat oil a pressure cooker and fry the sliced onions till lightly browned. Add the ginger garlic paste and sauté it along for a minute. Add curry leaves, red chilli powder, salt, cumin and coriander seed powder and turmeric powder. Mix well. To it add the diced tomatoes and cilantro and let cook cook for 3-5 minutes until the tomatoes are soft and the oil has separated. Add meat and cook along until no longer pink. Pour water to cover the meat and pressure cook until the meat is tender.
• Once done, add tamarind concentrate or lemon/lime juice and okra and 2-3 cups water (as per your wish, depending on the consistency you desire) to the stew. Stir well and cover the lid. Let it cook on simmer until the okra is cooked. Serve warm.

Suggested Accompaniments: Naan / Afghani Roti / Basmati Chawal / Paratha

Luv,
Mona

Butter chicken is one of the famous North-Indian dishes that made its way on the menu card of almost every Indian restaurant all over the world. Each person/household has their own style of cooking this delectable dish, but I prefer this procedure, its simple, healthy and gets prepared soon, and its delicious.

Butter Chicken – Makhani Murgh

Butter Chicken can be enjoyed along with parathas, naan or with plain rice.

Butter Chicken – Makhani Murgh
Serves: 6-8

Ingredients:

For Marinade
Chicken – 1 (large) whole, cut into pieces
Ginger garlic paste – 1 tbsp
Yogurt (thick) – 1/2 cup
Red chilli powder – 1 tsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
Lemon juice – 1 tbsp
For Curry
Cloves – 3
Green Cardamom – 4
Cinnamon stick – 2 inch long stick
Ginger garlic paste – 1 tbsp
Fresh tomato puree – 5-6 cups
Red chilli powder – 2 tsp
Salt – 2 tsp
Half and half – 1 1/4 cups (or) equal amounts heavy cream or light cream
Garam masala – 1 tsp
Kasoori methi – 1/4 cup
Canola oil

Method:

1. Mix all the ingredients under the heading ‘for marinade’, and keep aside for 2-3 hours or overnight. Bring it back to room temperature before you start cooking. Heat a stove top grill pan and grill the marinated chicken pieces until lightly charred on both sides. Baste with canola oil whenever needed.
If using boneless chicken, marinate them as above directions. Skewer them onto bamboo skewers and grill them both sides until charred as shown here.
You can even grill the chicken on a charcoal grill for best flavors.
Cover and keep the grilled chicken aside in a bowl.
2. Heat 3 tbsp oil in a saucepan, add cloves, cardamoms, and cinnamon stick. As the spices begin to sizzle, add ginger garlic paste and stir fry for a few seconds. Add pureed tomatoes, red chilli powder, salt. Cover and let it cook until the puree is thick. Give a stir every once in a while. Add half and half or whatever using and let it come to a boil. Once boiling reduce heat and add the grilled chicken, kasoori methi, garam masala and water according to the consistency of the curry you desire. Cover and let cook until the chicken is tender and thoroughly cooked. Transfer to a serving dish and garnish with drizzles of cream.

Suggested Accompaniments: Parathas, Naan, Basmati Chawal, Pulaos.. or even in between toasted bread as sandwiches.

Luv,
Mona