Zaiqa

Every meal in my house is supposed to consist of a meat or vegetable dry or light gravy curry, and a patla salan, meaning Khatti dal (most usually) or Khatta Salan or Qorma type curry of pourable consistency to wet rice with, or to dunk in Naan or Chapati. This khatta salan falls into the patla salan category. My hubby is a die-hard fan of Khatti Dal, he wants it at every meal every day.  I love to prepare Khatta Salan for a change than the usual Khatti Dal.

Bittergourd ~ Karela

Karela Gosht ka Khatta Salan – BitterGourd and Meat in a Spicy Tangy Gravy

Ingredients:

Bittergourd/Karela – 3
Canola Oil
Onion – 2, large, chopped
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tbsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Lamb meat with bones – 1 lb
Tomatoes – 4, large, chopped
Tamarind paste – 3-4 tbsp
Cilantro – 2 tbsp, chopped

Method:

1. Wash the bittergourd well in several changes of water. Pat dry with paper towel. Scrape the skin and wash under running water once again. Cut them into thick slices. Remove the entire inner pith as well as seeds using a knife.
2. In a pressure cooker at medium high heat, add 5 tbsp oil and as soon as it warms up, add the sliced bittergourd and shallow fry until lightly charred on all sides. Using a slotted spoon, remove them into a bowl. Keep aside.
3. In the same pressure cooker, add about 1/4 cup oil and as soon as it warms up add the chopped onion. Fry them until they are brown. Add ginger garlic paste and fry for a minute. Add red chilli powder, salt and turmeric powder. Mix. Add the meat and cook for 10 minutes. Pour in water to cover the meat and pressure cook until the meat is just tender.
4. Add the chopped tomatoes and cook half covered until the tomatoes are very mushy and soft. Uncover and add tamarind paste and fried bittergourd slices. Cook until it leaves oil. Add a little bit of water if needed. The curry should be a pourable gravy consistency. Garnish with cilantro and serve hot along with Naan or Pulao or plain rice for a meal

On a side note, I have opened a seperate blog for my online boutique – Omee’s Boutique. If you want to be kept updated at whats happening at my shop, and for new items, coupons and specials, please visit my new blog – http://omeesboutique.wordpress.com/ and facebook fan page for updates

Luv,
Mona

I simply adore mint leaves. Its clean citrusy taste, refreshing aroma and artistic curly rich green colored leaves, all make me fall in love with it over and over again. I wait for spring/summer time every year so as to plant mint outdoors in pots. It grows easily and vigorously once established and provides me with fresh leaves all summer.

Mint from my garden

The Arabic name for mint is ‘nanaa’. The mint from the holy city of Madinah is famous for its strong and wonderful aroma. During visits to Madinah one can see people selling fresh mint leaves at every corner. The mint is kept fersh covered under wet hessian cloths. Mint that doesnt get sold is dried under the hot sun and sold. People of Madinah enjoy mint as a mouth refreshner, or in teas or in their food.

Clockwise from top: Mint leaves, Dessicated Coconut, Phulay Chane

The below verison is a mild chutney with use of phulay chane and coconut in it. I enjoy this chutney along with idli, dosa, evening snacks, or as a dipping sauce for sandwiches.

Pudina aur Khopra ki Chutney – Mint and Coconut Chutney

Phulay Chane – 1/8 cup
Dessicated Coconut/Khopra – 1/4 cup
Roasted Cumin seed/Zeera powder – 1/4 tsp
Small Green Chillies/Hari mirch – 4-5, chopped
Tamarind – walnut sized seedless ball (or) Lemon/Lime juice – 2 tbsp
Fresh Mint leaves/Pudina – 1 cup
Salt – to taste
Ginger – 1/4 inch piece
Garlic – 2 pods
Tempering/Baghaar:
Canola oil – 2 tbsp
Mustard seeds/Rai – 1/2 tsp
Dried red chillies/Baghaar ki mirch – 2, each broken into small pieces
Curry leaves – 4-5, chopped

Method:

1. In a blender, add the first nine ingredients. Pour in a little bit of water to aid in the grinding process and grind until smoothly pureed. Pour the prepared chutney into a serving bowl.
2. Prepare baghaar/tempering: In a pan at medium high heat, pour oil and as soon as it warms up add the mustard seeds, broken dried red chillies and chopped curry leaves. Immediately remove from heat and pour this baghaar hot and hissing into the chutney and mix well. Serve along with your favorite snacks. Store the left over if any in the refrigerator for upto a week.

On a different note, Megha from the ‘Food Food Maha Challenge Muqabla’ show that will be telecast on Food food channel had contacted me as they are looking for participants. She says:

“The show is about the competition between male and female cooks and Madhuri Dixit willl be representing the female cook and Sanjeev Kapoor will represent the male cook.The judge of the show is Mr. Sanjeev Kapoor . If any one is interested you can call on 02242769017 between 11 am to 6 pm.
The auditions dates are:
8th July Mumbai
10th July Nagpur
14th July Delhi
17th July Kolkata
20th july Hyderabad
You can also drop a mail at foodfood.mahachallengemuqabla@gmail.com”

This is a great opportunity to participate in a cooking show. If any one is interested, do contact her.

Luv,
Mona

One dish meals are a savior. In today’s revved up life, they are a time, fuel saver, and cleanup is a breeze. Tahari is one such balanced and nutritious one pot family meal that is very often cooked in Hyderabadi homes.

Aloo aur Gosht ki Tahari – Spiced Basmati Rice with Potatoes and Lamb meat

Tahari might be called as a cousin of Biryani. During the process of Biryani preperation, the meat and rice are layered and then cooked on dum (slow heat) in one pot. Whereas in Tahari, once the meat is cooked, water is poured to the meat and then rice is added and cooked along. There is no layering process in Tahari as in Biryani. The ration of water:rice has be perfect for a well cooked Tahari, or else you end up with a mushy mess.

There are two kinds of Tahari: 1. Minced meat+Rice Tahari; 2. Lamb meat with bones+Rice Tahari. Today I am writing about the latter one. The previous kind I have already blogged a while earlier. Adding tomatoes to Tahari is optional. I have always seen both my Ammi and my Mother in law add tomatoes to Tahari, but there are some that do not suggest it. I prefer to add tomatoes as it gives a nice flavor to the dish that I love. However you can avoid adding tomatoes if you want.

Aloo aur Gosht ki Tahari – Spiced Basmati Rice with Potatoes and Lamb meat

Ingredients:

Basmati Rice – 3 cups
Canola oil – 1/2 cup
Onions – 2 cups, sliced
Ginger garlic paste – 2 tbsp
Salt – 1 tbsp
Turmeric powder – 1/4 tsp
Mint leaves – 1/2 cup, loosely packed, finely chopped
Cilantro – 1/2 cup, loosely packed, finely chopped
Red chilli powder – 2 tbsp
Tomatoes – 2, large, diced
Potatoes – 2, large, quartered
Yogurt – 1 cup, lightly whisked
Lamb meat with bones – 650 gms
Garam masala powder – 1 tsp
Juice of a Lime

Method:

1. In a vessel, add rice and wash it in 2-3 changes of fresh cool water. Then, soak it in surplus fresh cool water for about 30 minutes while you prepare the following meat preparation.
2. In a pressure cooker at medium high heat pour in oil and as soon as it warms up, add the sliced onions. Stir fry them until they are golden brown in color. Add ginger garlic paste and fry along for a minute. Add red chilli powder, salt, chopped tomatoes, chopped mint and cilantro and turmeric powder and mix well. Cook for 2-5 minutes until the tomatoes are mushy. Add the lightly whisked yogurt and keep stirring for a minute. Add the quartered potatoes and mix. Let cook covered until the potatoes are tender (test using a fork) and oil has separated. Add the lamb meat with bones and mix well. Cook until the meat is no longer pink. Cover with the lid and pressure cook until the meat is tender. Open the lid and add garam masala powder and lime juice. Let the mixture cook until oil separates. Now pour in about 4 cups of water, close the lid, increase the heat and let it come to a boil.
3. Drain the soaking rice and keep it ready.
4. As soon as the meat mixture begins to boil, add the drained rice and gently mix. Let it come to a boil again. 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 gentle 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 along with a pickle or papad.

Note: You can even lightly fry the quartered potatoes before you add to the dish. I prefer not to.

Luv,
Mona

My mint pot is brimming with fresh mint in abundance. I was thinking of ways to use up those fragrant leaves in ways possible. And what better way to enjoy its freshness than in a salad.

Mint growing profusely in pot outdoors on deck

Canned beans are a pantry staple for me. I use them frequently in soups and salads. During this season of outdoor barbecues, this no-cook, colorful, quick to throw together and crowd pleasing salad makes for a great entree. You can also serve this salad during Ramadan at Iftaar, or as a light lunch along with boiled eggs if you desire.

Substitute the red kidney beans with whatever beans you like, for example: chickpeas, black beans, navy beans, pinto beans, lima beans, black eye beans, etc or a can of mixed beans.

Minty Bean Salad
Serves: 4

Canned Red Kidney Beans – a 175 ml can
Tomato – 1, medium, finely chopped
Fresh Mint leaves – 1/2 cup, tightly packed, finely chopped
Red onion – 1/4 cup, finely chopped
Juice of a Lime
Small Green Chilli – 2, finely chopped
Black pepper powder and Salt – to taste

Refreshing Minty Bean Salad

Method:

Drain and rinse the canned beans in a colander to remove excess sodium. In a mixing bowl add the drained beans along with the rest of the ingredients. Mix well. Let it sit for 1 hour in the refrigerator. Shake it every now and then. Serve it chilled.

Note: You can also use dried beans if you desire which you will have to soak overnight and then boil till tender the next day.

And here’s one question for all my readers. What do you all usually prepare using fresh Mint/Pudinah leaves. If you have any interesting recipes, please send them to me. I would love to try.

Luv,
Mona

I do not fancy a day or two old left over plain rice for meals. Plain rice keeps well in the refrigerator for almost a week if stored in an air tight container. And it is convenient for working people. But I am not fond of stored left over rice. Fresh cooked rice tastes so much better. However there are days when there is leftover rice and you do not know what to do with it. My Ammi makes sun dried rice crackers using the day old rice just like the dal ki badiyan and they used to be so yummy. Unfortunately the weather here in Toronto does not always favor it. So I make an another of my Ammi’s speciality. Spicy and lemony Tala hua Chawal. Serve this chawal warm at breakfast or as a mid day meal.

Tala Hua Chawal – Recycled Spicy Rice

Ingredients:

Leftover plain Rice (1 day old) – 2 cups
Canola oil – 2 tbsp
Mustard seeds – 1 1/2 tsp
Ginger garlic paste – 1 tbsp
Curry leaves – 2 sprigs
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Lemon juice – 3-4 tbsp

Method:

In a non stick skillet at medium high heat pour in oil and as soon as it warms up add the mustard seeds and ginger garlic paste and stir fry until the ginger garlic paste turns golden brown and the seeds begin to pop. Immediately add the curry leaves, red chilli powder, salt and turmeric powder. As they splutter, add a few splashes of water and add the 2 cups rice. Mix well. Stir fry for 2-3 minutes until the rice is well mixed. Pour lemon juice and cover with a lid. Remove with a lid and serve warm.

Enjoy Tala hua Chawal along with Khadi dal or on its own.

***

A few days back, I was finally able to get my hands on a teeny weeny Curry leaf plant. It was quite costly but I couldnt resist buying it since I had been searching it from the past few years. Since it is almost spring, I transplanted the baby plant to a deeper pot and added manure to it as the fertilizer. It is now sitting in front of a large window in my house. Alhamdulillah it is growing nicely and I hope it will continue to flourish and hopefully will provide me soon with a fresh constant supply of curry leaves for my cooking purpose.

On an another note, hubby dear had gifted me a sewing machine this last Eid-ul-Adha, something that I had wanted since long. Sewing is an another favorite hobby of mine, so I have been doing a few sewing projects lately. There are a lot of interesting and clearly explained projects shared by very talented sewists on their blogs. Inshallah I will update my blog with projects that I will be doing.

I wanted to share with you all this project that had caught my attention a few days back, and it turned out pretty good. I used hubby’s old t-shirt and a time-worn kitchen towel instead of the chenille sock and I got 3 reusable swiffer mop pads. I plan to use them to wipe my kitchen floor and when they are soiled, just wash them and they are again good to go. How convenient is that.

Luv,
Mona