Zaiqa

This year, I am totally in love with the winter. 2010 started with a beautiful, tamed and tolerable winter. The last years winter here was horrible, with harsh snowstorms almost every week and grey skies with the sun gone for a long holiday behind the clouds. Lets just hope that this year along with all the coming years brings to us all good things and cheers us every way inshallah, Ameen.

I also love the market at this time of the year brimming with gorgeous winter vegetables and fruits. Broccoli is one such vegetable that makes it appearance at its best this time of the year.

Sautéed Broccoli

How do I like my broccoli? Simply sautéed along with a dash of fresh lemon juice, salt and pepper in warm oil. Hmm, comfort and nourishment in a bowl.

Bhuni huwi Hari Phool Gobi – Sautéed Broccoli

Canola oil – 2 tsp
Broccoli – 1, large head, cut into florets, washed and drained
Lemon juice – 2 tbsp (or according to taste)
Salt and Black pepper powder, to taste

Method:

Warm a skillet at medium high heat and as soon as it is hot, add broccoli and stir fry until the broccoli is bright green, about a minute or two. The aroma of sautéing broccoli is just amazing! Immediately add the rest of the ingredients and stir fry until broccoli is crisp tender and cooked, about 2-3 minutes more.

I am interested to know, what is Broccoli rightly called in Urdu language?

Luv,
Mona

Sprouts, which are germinated seeds are living foods that are highly nutritious and can be prepared very easily to enhance any recipe. They are good sources of proteins, vitamins, trace minerals and low in calories. They aid in digestion, reduce stress, boost immunity, prevent cancer and hydrating to the body.

Whole Masoor sprouts

I usually prepare a simple sautéed side dish using sprouts which I also enjoy as a snack along with a cup of hot chai. You can even substitute the whole masoor sprouts here with moong sprouts.

Sautéed Sprouts

Ingredients:

Sprouted Whole Masoor – 1/2 cup
Yellow/White Onion – 1, small sized, thinly sliced
Tomato – 1, medium sized, finely diced
Dry roasted Coriander powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Salt – 1/2 tsp
Turmeric powder – 1/4 tsp
Canola oil – 1 tsp

Sautéed whole Masoor sprouts

Method:

In a pressure cooker at medium high, pour oil and as soon as it warms up, add the sliced onion and let cook for a few seconds until just lightly softened. Add tomatoes, salt and half cup water and cook them for a few minutes until mushy. Add the sprouted masoor. Also mix in red chilli powder, turmeric powder and coriander powder. Mix well and pressure cook for just 5 minutes or less. Open the lid and cook for a further 3-5 minutes and serve. You can also sprinkle a little bit of fresh lemon juice if desired.

Luv,
Mona

Patli dal (dal with thin consistency) cooked with tamarind or sometimes tomatoes as the souring agents, is a staple, atleast in my house. It is served along with a non-vegetarian or a vegetarian side dish and rice at most of our meals, and I believe at most of the Hyderabadi households as well. The usual variety of patli dal that I prepare are tamarind khatti dal, tomato dal, mitthi dal, lemon dal, kaddu ka dalcha, sojni ki phalli ka dalcha and kulfe ki katli. Among all these I dearly miss kulfe ki katli as I havent been able to find Kulfa (purslane) at stores here until now.

Unripe green mangoes ~ Kairi

This version of khatti dal with a hint of tangy flavor from unripe green mangoes is most flavorful and enjoyed by everyone at my house. Select sour, firm and unripe green mangoes for the perfect tangy smack in the dal. We enjoyed this flavorsome dal along with kairi ka do pyaza and tali huwi bhindi as our meal today.

Kairi ki Khatti Dal – Green Mango Dhal

Ingredients:

Tuvar ki dal – 1 cup
Salt – 1 1/2 tsp
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Tomatoes – 2, large, red and ripe, quartered
Unripe green sour mango/Kairi – 1, small, peeled and chopped (about 1 cup) (do not discard the stone)
For Baghaar:
Canola oil – 2 tbsp
Cumin seeds – 2 tsp
Dried red chillies/Baghaar ki mirch – 2, each broken into two
Curry leaves – 2 sprigs, fresh

Method:

1. In a saucepan, add the tuvar dal, red chilli powder, salt, turmeric powder, quartered tomatoes and 4 cups fresh cool water and boil the dal at medium high heat, half covered, until the dal is done. You can also pressure cook it until the dal is mushy. Once done, let cool and add to a blender container. Also add the chopped unripe mango (do not add the stone now) and blend until the dal is smooth. Pour this back into the saucepan. Add the mango stone to the dal and let cook for 10-12 minutes. Add water to adjust consistency. The consistency should be just slightly thick, not too thick, or too thin.
2. Meanwhile in a small frying pan, prepare baghaar. Pour oil in a warm small frying pan and as soon as it hot, add the cumin seeds, dried red chillies, curry leaves and as they start spluttering immediately add to the dal in saucepan. Let cook for 2 minutes and serve warm (before serving, scrape the mango stone and add all its juices and soft tangy flesh to the dal and discard the stone).

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

Luv,
Mona

The last week during my visit to the grocery mart, I had bought a few unripe mangoes and have been dishing out meals using this wonderful ingredient.

Unripe green mangoes ~ Kairi

Do Pyaza is an onion gravy preparation with a souring agent. Various main ingredients are used to prepare different versions of do pyaza. Tomatoes, Lemons, Gooseberries or Unripe green mangoes are the usual souring agents used. One can also prepare a vegetarian do pyaza without adding meat.

Kairi ka Do Pyaza

The acetic flavor of the unripe sour green mangoes in the current recipe adds a delicious kick to the curry which you will definitely savor. The following is my grandmother’s recipe.

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

Lamb meat with bones – around 1 kg
Onions – 1, medium sized, roughly diced
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 1/2 tsp
Ginger-garlic paste – 1 1/2 tbsp
Canola oil – 1 tbsp (optional)
Sour, Raw and Unripe Green mango – 1, small, peeled and chopped (about 1 cup) (do not discard the stone)
Fresh Cilantro and Mint leaves – 1 tbsp

Method:

In a pressure cooker, add everything except the chopped green mango and also pour in about 1/2 cup fresh water and pressure cook until the meat is tender. Once done, add the green mango and mix well. Aldo add the stone and pressure cook for 2-3 minutes. Now open the lid of the cooker and cook stirring frequently until most of the moisture has been evaporated, 5-10 minutes approx. Garnish with herbs before serving. Scrape all the soft flesh and juices from the stone and add to the gravy and discard the stone, check seasonings and serve warm along with Parathas or Tandoori Naan.

This is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes before December 31, 2009, which is the day after tomorrow. So hurry up and send me your entries! Click on the link or the logo for more details.

Luv,
Mona

Some comfort for this wintry day today with this vivid, tart, sweet and spicy quick mix of fresh fruits. Get creative and use whatever seasonal fruits you can get your hands on and enjoy a yummy fruit chaat, usually prepared for Iftaar during the month of Ramadan.

Fruit Chaat – Fruit Salad
Serves – 2 or 3

Kiwi fruit – 2, peeled, and chopped
Fuji Apple – 1/2, cored and chopped
Clementine – 2, peeled, sectioned and halved
Clementine juice – 1 tsp
Granulated Sugar – 1 tsp
Salt – a pinch
Black pepper powder – 1/4 tsp

Add all the ingredients in a bowl and mix. Cover with a plastic wrap and let chill in the refrigerator for 2-3 hrs for flavors to blend. Serve chilled.

Which are your favorite fruit combinations for fruit chaat?

Luv,
Mona