Zaiqa

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah.

Frozen Moment #5 – Spring’s not very far from now

The weather was in single digits yesterday, after a long long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days.

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch.

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

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

Aloo-Gosht ka Khatta Salan – Meat & Potato in Aromatic tangy Tomato Stew

Ingredients:

Lamb shouldermeat with bones – 600 gms, washed and cut into bite size pieces
Yellow Onion – 3, large, finely sliced
Red chilli powder – 1 tbsp
Salt – 2 1/2 tsp
Curry leaves – 2 sprigs, fresh
Ginger garlic paste – 1 tsp
Turmeric – 1/4 tsp
Roasted Cumin seed powder – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tomatoes – 5, large red and ripe, finely chopped
Potatoes – 3, medium sized, quartered
Tamarind juice/Lemon or Lime juice – 3 tbsp
Canola oil – 5 tbsp

Method:

• In a large pressure cooker at medium high heat, add oil, and as soon as it warms up add the sliced onions and fry until golden brown. Add ginger-garlic paste, curry leaves, salt, red chilli powder, turmeric, cumin powder and meat bones. Let cook until the meat is no longer pink. Add tomatoes and cook along until it starts leaving oil. Pour in water to cover and pressure cook until the meat is cooked.
• Add the quartered potatoes and tamarind/lemon/lime juice and around 2-4 cups of water to the meat stew and let it cook  half covered for a further 5-10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Note: You can replace potatoes with peeled and quartered turnips to make it ‘Shalgam aur Gosht Ka Khatta Salan’ – Turnip and Lamb meat in a Tangy Sauce.

Luv,
Mona

Earlier, traditional dishes like Luqmi-Kawab, Mirchi Ka Salan, Kacche Gosht ki Biryani and desserts/meetha like Double ka Meetha and Gajar ka Halwa were a sure sight at any Hyderabadi wedding on the dinner tables. With passing time and generations, this has changed. A modern take on several authentic dishes and innovative techniques to present them is todays mantra. Among them, ‘Apollo fish’ is a seafood manchurian type of dish that is getting very popular nowadays, which more and more Bawarchis are prefering to include in the menus, and quite liked by common masses.

Apollo fish (or) Fish Manchurian

The below recipe is my imitation of ‘Apollo Fish’. I do not know why is it called particularly as ‘Apollo’ fish, but I sure am among those ardent lovers of this Hyderabadi seafood dish. Your friends will definitely enjoy this very light and tangy platter of fish.

Apollo fish (or) Fish Manchurian

Ingredients:

Any firm boneless fish fillets – 500 gms, cubed into bite size pieces (you can even use frozen fish fillets)
For Batter:
Gram flour/Besan – 2 tbsp
All Purpose flour/Maida – 1 tbsp
Corn Flour – 2 tbsp
Ginger garlic paste – 2 tsp
Roasted Coriander powder – 1/4 tsp
Roasted Cumin powder – 1/4 tsp
Red chilli powder – 1 1/2 tsp
Salt – 1/2 tsp
Water – to make batter
Egg – 1, large
For Baghaar:
Canola Oil
Ginger Garlic paste – 2 tsp
Fresh Curry leaves – about 20
Green, Yellow, Orange and Red bell peppers – 1/2 cup, cut into strips
Soya Sauce – 3 tbsp
Lemon juice – 3 tbsp
Mint and Cilantro leaves – 2 tbsp each, finely chopped, for garnish

Method:

1. In a bowl add the ingredients for batter and mix them well to make a batter. Add the fish cubes and gently mix with a spoon so that each piece gets completely covered with the batter.
2. Add a little bit of oil to a large non-stick frying pan at medium low heat and as soon as it gets warm, add the fish cubes in a single layer. Shallow fry them till they are golden brown on each side. Repeat until all the fish cibes are done. Remove in a platter and keep aside.
3. In the same frying pan, add a few drops  of oil and throw in the ginger garlic paste. Stir fry it till it is golden brown. Add the curry leaves and peppers. Saute it for 2 minutes. Pour in the soya sauce and add the fried fish cubes. With a rubber spatula, gently mix them all. Cover the lid and let cook for 2-4 minutes.
4. Add lemon juice and serve warm immediately.

Suggested Accompaniments: Enjoy the manchurian along with roti, rice or as a snack.

Cheers,
Mona

I am immensely happy to update all my readers that my blog has been mentioned in The Telegraph article. This is the first time my blog has been mentioned in any newspaper. However, there is a spelling mistake regarding the title of my blog in that article. When contacted the author said she will not be able to rectify it now.. Regardless, I am immensely elated and joyous. I thank everyone for your support and appreciation.

Yesterday, we witnessed the first glimpse of flurries for this season of winter. I love winter, the use of layers of warm clothes, oceans of lotions, the lovely snowfall, the sparkly sunshine when the rays fall on the snow spead everywhere.. but there are also things that I dont like about winter, like the really short days with the dark setting in by as early as four in the evening, or the immense difficulty in leaving the warm and cozy blanket to get up and get ready in the morning, watery eyes, runny noses, boring darkness, dangerously slippery side walks and the wearisome task of scraping ice after every snowfall.. Nevertheless Canadian winter is a beauty in itself for the tourists (..and just for the first few weeks for the residents here after which we all get irked, fed up..)

After a day of work in these long, chilly and wintry days, one craves for comfort Indian food prepared fresh and ready to enjoy along with a few warm rotis. One such dish that I love is this preperation of Tuvar dal which I had learnt from my aunt.

Tuvar ki dal served along with warm rotis and Sukhi Arvi

Dals are an essential part of an Indian diet. They are prepared in various ways, dry, thin or saucy in consistency, and relished as either a side dish or used to wet rice. They serve as excellent protein sources. Tuvar dal is a little sweeter in comparision to other dals and mostly widely used. It is my favorite dal.

The following Tuvar dal preperation is a regular item in my house. It tastes absolutely yummy along with a vegetable side dish and rotis as a comforting meal for the soul.

Tuvar ki Dal – Yellow Lentils currry

Ingredients:

• Tuvar dal – 1 cup
• Water – to soak and cook
• Canola oil – 2 tsp
• Curry leaves – about 10
• Cumin seeds/Zeera – 1/2 tsp
• Canned tomato paste – 3 tbsp
• Red chilli powder – 1 1/2 tsp
• Salt – to taste

Method:

• Soak the dal in surplus water for about 6 hours. Later drain the dal and wash it well prior to cooking.
• Put the washed dal in a tall saucepan along with about 2 cups water and salt and let it cook on medium until the dal is soft but retains its shape. You can add a little water if needed for the dal to cook.
• Meanwhile, in a frying pan, pour oil and as soon as it warms up, add the cumin seeds and curry leaves. Add tomato paste, red chilli powder and let it cook for 2-4 minutes on medium heat. Dump it all into the saucepan with the cooked tuvar dal. Add a little more water for all the ingredients to get properly mixed together. Let cook for about 5 more minutes. Serve warm.

Suggested Accompaniments: Warm rotis and a vegetarian or non-vegetarian side dish.

Takecare and Keep warm!

Luv,
Mona

‘Baghare Baingan’ (in Urdu) when translated into english language means ‘Tempered Eggplants’. Baghaar or tempering is an Indian process of flavoring the oil with spices which is used in the preperation of a curry to impart added taste and aroma.

Aubergines, Peanuts and a large sized Onion (One of the Aubergines has an ‘X’ shaped incision at its base)

This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.

Baghare Baingan – Tempered Aubergines in a rich Sauce

The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The tamarind imparts a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, poppy seeds and coconut, a range of aromatic spices and caramelized onions.

Only Indian eggplants that are small, shiny deep purple and fresh are used for this curry. These are easily available at many Indian stores. Brinjal/Eggplant/Aubergines or Baingan are not a favorite of many people, but I suggest you all try this dish once and you will definitely love it. It is one of the best aubergine dishes I have ever had.

The procedure to prepare Mirchi Ka Salan or Tamatar ka Salan is also almost the same as this curry. Also, you can also add any firm fish fillets (Red snapper, Haddock, Cod, etc) to the gravy instead of brinjal to make it a fish curry/Machli ka Salan; or halved tomatoes to the gravy to make it Tamatar ka Salan. There is no difference, except for the fact that in Mirchi ka Salan, green chillies are used; in tomato curry, tomatoes are used; in fish curry, fish fillets are used; and in this curry, the brinjals are used.

Baghare Baingan – Tempered Aubergines in a Spicy Nutty Tangy Sauce
Cooking time: around 45 minutes; Serves: 6

Ingredients:

Eggplants/Baingan – 6-8, indian variety~small sized, fresh, and deep purple in colour
For dry masala paste:
Khus Khus/White Poppy seeds – 1 tbsp
Till/Sesame Seeds – 1/2 cup/50 gms
Peanuts/Groundnuts/MoomPhalli – 1/2 cup/50 gms
Dry Desiccated Coconut – 3/4 cup/50 gms
Coriander seeds/Dhania – 1 tsp
Cumin seeds/ Zeera – 1 1/2 tsp
For baghaar/tempering:
Cumin seeds/ Zeera – 1 tsp
Curry leaves/ Kariyapaak – 2 sprigs
Mustard seeds/ Rai – 1/2 tsp
Nigella seeds/ Kalaunji – 1/3 tsp
Fenugreek seeds/ Methi dana – 1/8 tsp
For gravy:
Canola oil
Yellow Onions – 4, large, sliced slightly thick into semi circular rings
Ginger garlic paste – 2 tsp
Salt – 1 tbsp
Red Chilli Powder – 2 tsp
Turmeric/ Haldi – 1/4 tsp
Cilantro/ Kothmir – 2 tbsp, finely chopped
Thick tamarind pulp – 4 tbsp

Method:

1. Wash the eggplants and make four incisions, perpendicular cuts (an X) from the base of each eggplant, taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside. In a kadai pour oil to deep fry. When the oil is hot, drain the brinjals. Deep fry the brinjals for about 10-15 minutes until they are tender and well cooked. Gently remove them in a platter and keep aside.
2. Heat a small non-stick frying pan or a cast iron skillet at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.
3. Heat a large non-stick frying pan or a cast iron skillet at medium high heat, and as soon as it warms up add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a grinder until smooth. Keep aside.
4. Heat 1/4 cup oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the ingredients under the heading ‘for baghaar’ – cumin seeds, mustard seeds, curry leaves, nigella seeds and fenugreek seeds. Let the spices splutter for a minute. Then add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavour from the baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes. Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried brinjals and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the brinjals are soft and completely done in the masala gravy. Remove from heat and serve the curry along with Pulao or Biryani or Naan.

Suggested Accompaniments: Biryani, Roti, Paratha

Varieties of Eggplant

This goes to the Monthy Mingle event currently being hosted by Ruth. The theme this time is Sensational Sides, and Baghare Baingan fits perfectly for the title of the event.

Inshallah my next post is going to be the round up for RCI:Authentic Hyderabadi Cuisine which I will publish in just a few days from now. So keep checking on it. Take care of yourselves everyone and Have a good weekend!

Luv,
Mona

‘Phalli’, in Urdu Lanaguage means beans or pods. Sojni Ki Phalli in Urdu language, are also called as ‘Drumsticks’ in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I simply love the drumsticks.

The pods which are rich in vitamin C, iron, folic acid and calcium have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones which are bright green in color while you shop.Seeds show as knobbles in mature seeds, avoid these. They are available fresh at various Indian stores selling groceries, and are also sold canned. However canned or frozen drumsticks can only give you a faint impression of the real thing.

To prepare the pods, they are first washed and pat dried, top and bottom trimmed, and the outer skin is scraped slightly with knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and the sweet pith and later the skin is discarded it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is Sojni ki Phalli Ka Dalcha. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli ka Dalcha- Drumsticks in a Tangy thin Lentil Soup

Ingredients:

Sojni ki Phalli/Drumsticks – 4, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Tuvar ki dal/Yellow lentils (or) Masoor ki dal/Red lentils (or) Chane ki dal/Bengal gram – 1 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh – 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 2, finely chopped

Method:

1. Soak the dal for about 2 hrs in surplus cool water. Later drain and boil the dal in a saucepan with 4 cups of fresh water along with a pinch of salt and turmeric until the dal is mushy. Add tamarind concentrate to the dal. With an immersion blender, puree the dal or whisk it alternatively until smooth.
2. Meanwhile, in a pressure cooker, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add red chilli powder, turmeric, salt and the chopped tomatoes. Mix well. Add the drumsticks and pour in 2 cups water. Close the lid and pressure cook for 5 minutes or until the pods are done. To test doneness, try breaking a pod using a spoon, if it easily breaks, then it is done. Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is neither too thick or too thin in consistency. Serve warm.

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

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

Luv,
Mona