Zaiqa

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

Tamatar Murgh

Today was one such day when I was out of ideas to prepare a chicken curry. Thats when suddenly I recollected the video that I had posted on my blog a while back where Rani Kulsum Begum was dishing out a delicious Tamatar Murgh curry. I tried her recipe today with a few changes of my own here and there and it was one ambrosial yet a simple curry to prepare.

Tamatar Murgh – Chicken simmered in crushed tomato sauce

Ingredients:

تيل/Canola oil – 3 tbsp
ثابت کلونجی/Nigella sativa seeds – 1 tsp
ثابت زیرہ/Cumin seeds – 1 tsp
میتھی دانہ/Fenugreek seeds – 1/2 tsp
رائی/Mustard seeds – 1 tsp
ادرَک لہسن مسالہ/Ginger-garlic paste – 3 tbsp
کری پتہ/Curry leaves – 2 sprigs, fresh
زیرہ پاوٴڈر/Dry roasted Cumin seed powder – 1 1/2 tsp
دھنیا پاوٴڈر/Dry roasted Coriander seed powder – 2 tsp
سرخ مرچ پاوٴڈر/Red Chilli powder – 2 1/2 tsp
پساہوا ٹماٹر ٹين والا/Canned Crushed tomatoes – 400 ml
نمک/Salt – 2 tsp
مُرغ/Whole Chicken with bone – skinned and cut into pieces (around 1.5 kg)
گرم مسلہ پوڈر/Garam masala powder – 1/2 tsp

Method:

In a large non-stick saucepan or a saute pan at medium high heat, pour in oil and as soon as it warms up, add the nigella seeds, cumin seeds, fenugreek seeds and mustard seeds. As they begin popping and spluttering, add the ginger-garlic paste and fry for a minute. Add the curry leaves and fry them along for a few seconds. Add the dry roasted cumin and coriander seed powders as well as the red chilli powder and mix well. Pour in the crushed tomatoes and mix well, let cook uncovered for 2 minutes. Add salt and chicken and mix well. Spread the chicken so that it is in a single layer. Cook uncovered at medium heat for 5 minutes. Then, cover with a lid and let cook for 25-30 minutes or until the chicken is tender and well cooked, stirring it gently occasionally. Uncover the lid and cook until the oil is floating on top and the tomato masala is dry and clinging to the chicken, around 8-10 minutes. Add garam masala powder and mix well. Serve warm.

Note: If you like to have a saucy masala instead of a dry clinging masala, do not cook uncovered furthur in the last stages.

Luv,
Mona

Kurkuray Chanay – Crunchy Chickpeas

Curled up in my cozy comforter and browsing through food blogs on this gloomy, rainy and cold autumnal evening, I satisfied my cravings for something crunchy with these very addictive tale huwe chanay along with a cup warm chai.
Pure Bliss!

Kurkure Chanay – Crunchy Chickpeas

Ingredients:

Dried White Chickpeas/Kabuli Chanay – 1 cup, washed and soaked in surplus cool water overnight
Canola oil
Red chilli powder – 1/4 tsp
Amchur powder – 2 pinch (or) MDH Chaat Masala powder – to taste
Salt – to taste
Curry leaves – 8-10, fresh

Method:

1. Drain the soaked chickpeas and transfer them to a pressure cooker. Add 1/2 cup water and a dash of salt and pressure cook until they are soft but not mushy. Boil away the remaining water, or if there is too much water left and the chickpeas are thoroughly done, drain the remaining water and use it while preparing dal. Let the boiled chickpeas cool down for 10-20 minutes. Once cooled, spread them out on a paper towel for about 10 minutes so that they dry up a little bit.
2. Pour Canola oil to deep fry in a kadai. Once hot, add the cooled boiled chickpeas and deep fry for 5-8 minutes at medium high heat until they are golden brown in color and crisp. Remove using a slotted spoon into a wire mesh strainer.
3. Pour 1 tsp Canola oil in a frying pan and add the curry leaves. As they crisp up, remove using a slotted spoon into a platter and crush them using your hands. In the same warm oil, add the red chilli powder and remove the pan from heat. Add the fried chickpeas into the pan, also add the amchur powder and salt. Toss to coat evenly. Serve them as a snack.

Alternatively, if you want to avoid deep frying, after step 1: add 1 tsp canola oil/olive oil and the boiled chickpeas, red chilli powder, salt, amchur power and curry leaves in a mixing bowl and toss well so they thoroughly get coated with the mixture. Now spread these masala coated chickpeas in an aluminium foil lined rimmed baking sheet and bake in 425°F pre-heated oven for 15-20 minutes until they are nicely browned, keep a close eye and do not burn them. Once done, cool the baking sheet, crush the toasted curryleaves and enjoy the baked chickpeas.

Luv,
Mona

Perhaps one of the most simplest yet ambrosial meat preparations, made very often in Hyderabadi households, that I love to prepare for my family is Tala huwa Gosht, which means Sautéed meat. Simple seasonings, an aromatic baghaar, and lemon juice are the main flavoring ingredients.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Enjoy this delicious Hyderabadi meat preperation along with Tamatar ki dal, or Khatti dal and Baghara Chawal or plain Khushka.

Tala huwa Gosht – Sautéed meat in aromatic spices and herbs

Ingredients:

Boneless Veal/Mutton meat – 650 gms, washed and drained, cut into small bite size pieces
Sliced yellow onions – 100 gms
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:

Canola oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 1 sprig
Cilantro – 1/4 cup, finely chopped, loosely packed
Mint leaves – 1/4 cup, finely chopped, loosely packed
Green chillies – 4, each cit into two, then slit into halves in the middle

Black papper powder – 1/2 tsp
Kawabchini – 1/2 tsp, dry roasted in a stovetop frying pan and cooled; once cooled, finely powdered
Lemon juice – 2 tbsp

Method:

1. In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender. Make sure it not tough at all.
2. Meanwhile, in a kadai or wok at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped cilantro and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
3. Once the meat is done, let it cook uncovered until all of the liquid has been evaporated. Once almost dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat and serve immediately.

This recipe is also being featured in the HomeAway.co.uk Travel Cookbook.

Luv,
Mona

Baghara Khana (or Baghara Chawal), is an another simple and nourishing dish that reminds me of that happier era, when I was a kid. Food that reminds me of my childhood and my hometown definitely makes me immensely nostalgic every time.

Baghara Khana along with Aloo Gobi Matar ~ was my yesterday’s lunch

Fragrant long grained basmati rice is cooked along with caramelized onion and exotic whole spices that give a delicate flavor and a wonderful aroma that will fill your house, and welcome your loved ones with open arms and a sense of home where warmth and comfort abounds. Always serve Baghara khana warm, along with the accompaniments of your choice.

To prepare Baghara Khana, use rice and water in the ratio of 1:2, i.e., for 1 cup rice, use two cups of water. Save a little amount of the water to add later on after the rice is about 3/4th cooked as described below.

Baghara Chawal/Khana
Serves: 2

Ingredients:

Long grained White Basmati Rice – 1 cup (I prefer the brands ‘Daawat’ or ‘India Gate’ or ‘Lal Qila’)
Canola Oil – 1 tsp
Ghee – 2 tsp
Onion – 1, small, finely sliced
Ginger-garlic paste – 1 tsp
Fresh Cilantro/Kothmir – 1 tbsp, finely chopped
Fresh Mint/Pudina – 1 tbsp, finely chopped
Green cardamom/Elaichi – 2
Cinnamon/Dalchini – 2 inch stick
Dry bay leaf – 1, medium sized
Caraway seeds/Shahzeera – 1/2 tsp
Water – 2 cups
Salt – 1 tsp

Method:

1. Wash the rice in two changes of water and soak it in surplus cool water for 30 minutes.
2. In a saucepan at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion is nicely browned up. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick and caraway seeds. Fry them for a minute more. Add 1 2/3 cup of water and salt. Cover with a lid and increase the heat to high. Let it come to a boil.
3. Meanwhile drain the soaked rice and keep ready.
4. Add the drained rice to the boiling water in saucepan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3 minutes. Open the lid, pour in the remaining 1/3 cup water and gently mix well. Cover and let cook until the rice is tender. Close the heat and leave the saucepan on the hot stove for about 15 more minutes to finish cooking on Dum. Serve warm.

My house smells like a potpourri every time after I prepare Baghare Chawal due to all those aromatic spices.

Note: You can also add chopped green chillies and a few whole cloves along with the other spices while frying the onions. I do not prefer to add them. Also for a special touch, garnish the cooked rice while serving with a few toasted whole cashew nuts.

Suggested Accompaniments: Baghara khana is enjoyed along with Dalcha or Baghare baingan or Mirchi ka Salan or Sem ki phalli gosht or Qimah or Qorma for a delicious Hyderabadi meal.

***

This Summer, I had planted a few tomato seeds (first time with tomatoes) and voila, I had plenty of fresh tomatoes from my lil tomato garden in the backyard. Here are a few snaps:

Tomato Variety: Moneymaker

tomato budss under the warm early spring sunshine

tiny tomatoes and blooms in early summer

after a shower
I love the fuzzy stems and the unique strong scent of tomato foliage

on a warm sunny evening

ripening on the vine

For the curry below I had used the garden ripe tomatoes from my plants. With the commenced autumn chill in the air, I do not think the plants will live much longer. To freeze tomatoes, just cut out the tough part of the core, put the whole tomatoes on a baking sheet and into the freezer. After they’ve frozen, transfer them to a plastic zipper bag and put them back into the freezer. When you want to use them, you can easily peel them if you allow them to thaw until they’re just barely soft on the outside. Then just rub off the skins. Or you can run warm tap water over them and peel them immediately. Use them in recipes for any cooked dish. Inshallah the next season, I plan/wish to grow the heirloom ribbed or beefsteak tomatoes and even more veggies. Have a look at the beautiful heirloom tomatoes here, I am sure even you all will be smitten by their beauty. Need to stock up the seeds soon for the gardening season.
For those of you interested, this book has loads of information on heirloom tomatoes and how to plant them.

Aloo Gobi Matar – Potato Cauliflower and Peas in one pot

Ingredients:

Canola Oil – 1 1/2 tbsp
Onion – 1, large, finely sliced
Cumin seeds – 1 tsp
Fresh Curry leaves – 6
Dry red chillies – 3, each broken into two
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Cauliflower – 1 medium head, cut into florets, washed and drained
White Potatoes – 3, peeled and cut into quarters
Tomatoes – 2, medium sized, chopped
Red chilli powder – 2 tsp
Frozen organic peas/Matar – 3/4 cup
Fresh Cilantro – 2 tbsp, finely chopped

Aloo Gobi Matar along with toasted Afghani Roti, and home-made Lemon pickle ~ todays lunch

Method:

Heat oil in a wide saucepan at medium high heat and as soon as it is warm, pour in oil. Add the sliced onion and stir fry until the onion are just lightly browned. Add the baghaar ingredients~cumin seeds, curry leaves and dry red chillies. Also add salt and turmeric powder. Mix well. Add the cauliflower florets and potato quarters and mix well. Spread the vegetables so that they are in a single layer in the pan. Sear the vegetables for about two minutes. Keep stirring them occasionally. Add the chopped tomatoes, half cup of warm water and red chilli powder. Mix well and cover the lid. Let cook until the vegetables are tender and have absorbed most of the liquid. Keep stirring occasionally. Add the frozen peas and cover the lid for 2 minutes. Garnish with chopped cilantro and serve warm.

‘Aloo Gobi Matar – Potato, Cauliflower and Peas’ in one pot goes to Andera’s Grow Your Own event.

Luv,
Mona