Zaiqa

These yummy stuffed griddle breads with spicy potato filling are a favorite breakfast choice in my house. I enjoy them along with a little tomato chutney on the side. A cup of chai to end the meal and I am satisfied. Bliss!

Aloo Paratha – Flat Bread stuffed with spicy Potato mixture

Ingredients:

For the Stuffing mixture:
Potatoes – 5, medium, washed, peeled and cubed
Canola Oil – 2 tbsp
Cumin seeds/Zeera – 1/4 tsp
Mustard seeds – 1 tsp
Green chillies – 2, very finely chopped
Turmeric/Haldi Powder – 1/2 tsp
Salt – to taste
Red Chilli powder – 1 tsp
Cilantro – 2 tbsp, very finely chopped
For the Bread:
Wheat flour (Durum Flour) – 450 gms
Canola Oil/Ghee – 2 tbsp
Salt – to taste
Water – as needed

Note: You will need additional oil for cooking the Parathas/Bread.

Aloo Paratha – Potato Stuffed Indian Bread served along with Tomato Chutney

Method:

1. Boil or pressure cook the potatoes until they are soft. Drain, peel and mash them and keep them aside in a bowl. Heat a pan on medium high heat and pour oil into it. Add cumin seeds and mustard seeds. When they splutter, add the chillies and fry them for a minute and add the turmeric powder. Add this to the the mashed potatoes. Also add salt, red chilii powder, and cilantro. Mix well and keep aside.
2. Now for the parathas, combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and knead hard for 10 minutes until the dough is smooth, firm and pliable. Divide the dough into 16 equal sized balls. Roll each ball into a circle with a rolling pin of 8 cm approx diameter on a lightly floured board. Divide the potato mixture and roll them into 8 balls between your plams, 4 cm approx diameter and keep aside. Put each potato filling in the middle of each of the 8 rolled out discs and flatten it a bit. Cover the remaining 8 rolled discs onto each of them like a sandwich, and press the edges of the discs to make a potato parcel and enclose the potato mixture inside. Cover them all with a kitchen towel.

3. On a lightly floured working surface, take the sandwiched bread+potato and roll out very lightly and carefully, each one by one, to a circle, the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough, and also, do not roll it too thin or the Paratha will tear. Keep the working surface generously floured to aid in the process. Roll gently.
4. When all the parathas are filled and ready to cook, heat a heavy flat bottomed frying pan/girdle/tawa until very hot. Keep oil/ghee ready in a small bowl. Put a teaspoon of oil/butter on the girdle, spread it and put a paratha on it carefully and let the paratha sizzle on the girdle for a minute. Spread another small teaspoon of oil/butter on top of the paratha. Turn the paratha over and cook another side until nicely golden on both sides. Remove into a platter lined with kitchen towel. Cover with another kitchen towel to keep warm. Repeat until all the parathas are ready and serve warm.

Suggested Accompaniments: Serve at once with Tomato chutney or have it with any curry you like. You can also enjoy them as it is.

Tip: If there is a leftover potato mixture (filling):
1. You can make Potato cutlets with it and store in the refrigerator. Shallow fry them later when you want and a snack is ready.
2. You can also use the potato mixture as the filling into mirchi and make mirch bhajiya with besan. A yummy snack is ready.

Luv,
Mona

Listening and enjoying the song ‘Mere Zindagi me aaye ho..‘, from the Bollywood movie Armaan in my ipod, today I prepared this curry for dinner and am just waiting to have it. I love to listen to songs when I stay alone with my hubby gone for the work, while I do my house chores and the cooking.. Music helps me stay happy, I cling to it. I’m energized by it. I’m inspired by it. I can go on and on..

Spicy Curries are always yummy, no doubt in that. By spicy curries, I do not mean curries that are super hot to burn your mouth., what I really mean by spicy curries is masaaledaar salan, which are gravy based curries infused by a range of exotic Indian spices as the base. I am an ardent lover of spicy curries, and I am sure almost everyone in the whole world love spices and the beautiful flavours they add to a dish. This curry of Meaballs is one such and it is a favorite in my house. Its easier to prepare and extremely delicious along with Parathas or Naan to mop up the gravy.

Meatballs are called ‘Kofta‘ in Urdu. They are similar to Meatballs or Meat dumplings in the U.S. The other version of Kofte ka Salan, or meatball curry that I most usually prepare is Amchur-Harimirch Wale Kacche Gosht Ke Kofte, Meatballs in a hot and sour gravy

When I prepare meat balls I make them smaller in size, about 2 cm in diameter. The reason is, I believe, they get done perfectly. Many of my associates always make larger sized meatballs- approx 4 cm in diameter, and they are never well cooked, (remain raw, undone and undercooked in the centre). So, this trick that I learnt my MIL comes very handy to me.

I always prepare larger amounts of curries, portion and store them in the refrigerator for a later use. It saves lot of time.

This curry/Salan gets prepared in almost an hour time, and you can have it with Parathas or Naan, or Khushka/Plain Boiled Rice.

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves

To prepare Meat Balls –

Ingredients:

Ground Lamb/Goat/Veal Meat (or) Boneless Lamb/Goat/Veal Meat Bite-Size pieces – 250 gms
Green Chillies – 3, small, slit
Cilantro – 1 tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Salt – 1 1/2 tsp
Red Chilli Powder – 1 tsp
Yellow Onion – 1, large, sliced
Canola Oil – 2 tbsp

Kacche Gosht Ke Kofte – Meatballs

Method:

-Pour oil into a pan at medium heat and add the sliced onions. Fry them till brown and crisp. Remove from oil, cool and reserve
-Now in a meat processor, add the fried onion slices, the slit green chillies, chopped coriander and mint leaves, salt, red chilli powder and the ground meat or cubed boneless meat pieces, whatever you are using and process till its all grinded into a smooth paste.

(Note:Make sure that the washed meat, whether you are using ground meat or meat pieces, is completely dry, or they will not hold shape later on)

-Now, take a little bit of meat paste at a time and slightly apply pressure and roll it between your palms untill soft, tight and round shaped. Arrange them on a plate.
-The meat balls are ready. Keep them aside.

TIP: To freeze meatballs ahead of time: You can prepare the meatballs and freeze them for future use.
Form meatballs, and place them on a parchment paper lined baking sheet in the freezer. Once the meatballs are hard and well frozen, transfer them to a resealable plastic bag and store in the freezer for up to 3 months. To serve, thaw and cook them in the curry.

To Prepare The Gravy –

Ingredients:

Canola Oil – 5 tbsp
Yellow Onion – 4, large, finely chopped
Ginger Garlic paste – 1 1/2 tsp
Yogurt – 6 tbsp
Red Chilli Powder – 1 tsp
Salt – 1 1/2 tsp
Garam Masala – 1/2 tsp
Dry Roasted Cumin Seed powder – 1/2 tsp
Dry Roasted Coriander seed powder – 1/2 tsp
Dry Roasted Dessicated Coconut – 1 tsp
Dry Roasted Groundnut Powder – 1 tsp
Methi/Fenugreek Leaves – 100 gms, very finely chopped

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves

Method:

-In a heavy bottom sauce pan at medium heat, fry the ginger garlic paste and add onions in the oil till light brown in colour.
-Add yogurt to it and give it a good stir. Cook it well till it starts leaving oil.
-Meanwhile wash the Methi/Funugreek leaves well, only the leaves, not the stems or flowers, chop them up very finely and reserve.
-Add the dry ingredients, the red chilli powder, salt, garam masala, the dry roasted cumin seed powder, coriander seed powder, coconut powder, groundnut powder, and mix well.
-After 3-5 minutes, remove from heat, cool the mixture and grind it to a paste.
-Pour back the grinded mixture to the saucepan and add the very finely chopped Methi/Fenugreek leaves and let them cook till they are soft.
-Add three glases of water to it and bring it to a boil.
-As soon as it boils once, simmer and slowly drop the earlier prepared meat balls one by one into it. Now do not stir at all for about 10 minutes. Half cover the lid and let it cook undisturbed at the low heat.
-Later, slowly stir the gravy and let it cook for 7-8 minutes more. You can add more water or let it cook for some more time on medium heat so that the water dries up and you achieve the consistency.
-The curry is ready and serve it hot with Parathas preferably or along with Rice.

Luv,
Mona

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.

This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:

Recipe Source: India’s Vegetarian Cooking, by Monisha Bharadwaj

Serves : 4

Ingredients:

• Cumin Seeds – 2 tsp
• Tamarind Concentrate – 1 tbsp
• Hot water – 600 ml
• Brown Sugar – 6 tbsp
• Red Chilli powder – 1/2 tsp
• Black Salt/Kala Namak – 1 tsp
• Cilantro – few, finely chopped
• Mint Leaves – few, finely chopped

Method:

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

Tahari is a kind of one dish meal made with mutton pieces+rice, or minced meat+rice and masalas for flavor. In this technique, the meat is cooked in seasonings and masalas and later water is poured in to the gravy in which rice is added and it is all cooked together until the rice is done. For this, one has to learn the perfect ratio of water and rice so that the rice does not end up like an over cooked mushy mess.

Qimah ki Tahari is different than Biryani. In Mutton or Chicken biryani, Mutton or Chicken is layered along with half cooked rice and finished in the oven until the rice completely done; whereas in Tahari, rice is cooked on dum in the gravy containing Minced meat or Mutton pieces.

Qimah ki Tahari, served along with tomato chutney

I like Qimah ki Tahari along with ‘Tomato Chutney’. On our Saturday’s trip to the Niagara Falls, we had Qimah ki Tahari and Tomato chutney for lunch. After a very long drive when we reached there, my hubby was so hungry, we quickly had Tahari and set out to enjoy the beautiful landscapic view of the Falls.

Qimah ki Tahari – Minced Meat with Rice Casserole
Serves: 6-7

Ingredients:

Ground Lamb lean meat – 500 gms
Yellow Onion – 1, large, sliced
Canola Oil – 5 tbsp
Green Chillies – 4, slit in middle
Ginger garlic paste – 1 1/2 tbsp
Tomatoes – 3, finely chopped
Red chilli powder – 1 tbsp
Salt – 2 1/2 tbsp
Garam Masala powder – 1 tsp
Yogurt – 1/2 cup
Green Cardamoms -4
Cinnamon sticks – 2
Caraway seeds/Shah Zeera – 1 tsp
Water – 5 cups
Rice – 3 cups
Cilantro – 3 tbsp, finely chopped

Method:

1. Wash and soak the rice in fresh cool water sufficient enough to remain 5 cms above the level of rice.
2. Wash ground meat along with sliced onions well and drain the water completely in a very fine mesh strainer.
3. In a large saucepan at medium heat, add three tablespoons oil and green chillies, cinnamon stick, cardamom, caraway seeds and ginger garlic paste. Let it splutter and fry. In a minute. Add the drained onions+ground meat and also add red chilli powder, 2 1/2 tsp salt, garam masala powder, tomatoes and stir well and let it cook for 10-15 minutes until you see oil floating on top. Add the yogurt and mix well. Let cook for 2-3 minutes. Add cilantro and mix well.
4. Add the water and let the mixture come to a boil. As soon as it begins to boil well, add rice and mix well. Let it come to a boil. Once boiling, reduce heat to simmer and cover with a lid. Let it cook till very little water remains. Keep checking it every now and then, and give a gently stir everytime. Add a few splashes of water if you feel you need more water for the rice to cook. Once the water is mostly dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes. Serve warm.

Suggested Accompaniments: Enjoy this ambrosial one-dish meal along with Dahi ki Chutney or Baghare Baingan or Mirchi Ka Salan or Tomato Chutney.

Luv,
Mona