Zaiqa

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

I am not much of a ‘Mithai’ person, I do not like sweets/mithai’s a lot. Just yesterday I had to attend a party at my aunt’s place and she gifted us some Boondi Laddu’s and the one to have them are everyone besides me in this house. I usually prefer sweets/desserts that are light, with not too much sugar, infact only a hint of sugar in it.

Kaddu/Bottle Gourd/Opo Squash

One such meetha that is light on stomach and calories, quick to get prepared, nonetheless satisfies my sweet cravings is Kaddu ka Meetha. For all those of you who haven’t tried this delicious meetha yet, I recommend you prepare it and try it atleast once.

Kaddu Ka Meetha/Halwa – Bottle Gourd Sweet
Serves: 4

Ingredients:

Bottle gourd/Opo Squash/Kaddu – 1, medium sized, around 1 kg in weight
Ghee – 1 tbsp
Milk – 1/2 cup
Green Cardamom – 3, skin discarded and black seeds finely powdered
Sugar – 1/2 cup
Chopped/Sliced Almonds or Chopped/Sliced Pistachios or Raisins or Chopped Cashewnuts – shallow fried in little oil/ghee, for garnish

Method:

1.Wash, pat dry and peel the bottle gourd. Discard the peels or use them to prepare this curry. Then slice off the central pith containing the seeds and discard it. Use only the clear white flesh devoid any seeds present between the central pith and the peel. Grate this flesh using a grater or in a food processor. Mine came to around 4-5 cups of grated bottle gourd.

Grated Bottle gourd (left); Cut and Peeled bottle gourd (right)

2. In a heavy bottom sauce pan on medium heat, add the grated bottle gourd and cook it stirring continuously, but very gently, make sure you do not mush it up while stirring; until mostly dry. At this point add ghee and let it cook for a minute while stirring it gently. Pour in milk and let it cook again until it absorbs most of the milk. Add cardamom powder, sugar and keep stirring it. You can add more or less sugar according to your taste. Let it cook again until the sugar dissolves for about 5-10 mins more. Add fried nuts or raisins and mix. Remove from heat and let cool. Once cool, refrigerate for a few hours and serve chilled.

Kaddu Ka Meetha/Halwa – Bottle Gourd Sweet

Suggested Serving: To impress your guests, serve the chilled meetha in mini pastry cases that are easily available in stores. You can name it ‘Kaddu ka Meetha Tarts’.

Luv,
Mona

My earlier version of Chicken Biryani was the traditional kind, but I learnt this version from my Mother in law and is very light and has lesser calories and gets prepared quite quickly when compared to any other type of Chicken Biryani’s. As this Express Cooking Event calls for a meal to get ready in less than 30 minutes, I have used left over cooked plain rice, you guys can always make it fresh if you do not have left over rice. Its a complete meal with Biryani, a dessert, and a juice, and is filling but light on stomach.

My Version of ‘Instant Light Chicken Biryani‘
Serves – 2

Ingredients:

Canola Oil – 1 tbsp
Chicken Breast – 200 gms, washed, and cut into 2 cms cubes
Salt – to taste
Red Chilli powder – 1 tsp
Yogurt – 1 tbsp
Tomato paste – 2 tsp (optional)
Ginger Garlic paste – 1 tsp
Garam Masala – 1 1/2 tsp
Dry roasted Cumin seed/Zeera powder – 1 tsp
Dry Roasted Coriander/Dhaniya seed powder – 1 tsp
Water – 1/2 cup
Lemon Juice – 2 or 3 tbsp ( as you like)
Saffron threads – a pinch, soaked in 1/4 cup warm milk
Cooked Plain White Rice – 3 cups
Crispy Fried Onions – 2 tbsp

Method: ( Target time to prepare the whole meal – 30 minutes )

1. Put a heavy bottom pan on medium heat, and pour oil into it.
2. Add the chicken pieces, salt and red chilli powder, and fry till golden brown on all sides. This takes probably 7 minutes. When the chicken cubes has been browned properly, adjust the heat to medium high add the yogurt, tomato paste (optional) and ginger-garlic paste and the three dry masalas and stir well. This will take about 5 minutes. Now add half cup water and lemon juice. Cover the lid of the pan for 2 minutes until the water dries up.
3. Now arrange the half of the rice in a microwave safe bowl in a layer, add the cooked chicken breast from the pan on top of the rice in a layer, again arrange the remaining rice layer on top. Sprinkle the fried onions on top and pour the milk with saffron threads evenly on top of rice. All this takes about 5 more minutes
5. Cover and microwave for 3 minutes. The Biryani is ready.
6. Serve the Biryani along with and a Juice and Ice Cream for a heartful meal for two ready in about in less than 30 minutes.

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.

Luv,
Mona

As usual, today I was scanning the refrigerator for ingredients to prepare a curry for the lunch. I found some frozen spinach and paneer in the deep freezer. Palak Paneer is what striked my mind and I immediately began to work my way to prepare it.

This is great with Parathas, or even along with rice. This dish can be found on the menu of most North Indian restaurants all over the world. Here, I have used Frozen spinach for my convenience, you can substitute it with equal amount of fresh spinach.

Ingredients:

• Frozen/Fresh Chopped Spinach – 500 gms
• Yellow Onion – 1, large, chopped
• Tomato – 2, large, chopped
• Ginger Garlic paste – 1 tbs
• Canola Oil – 4 tbsp
• Green Chilli – 1 tsp, chopped
• Garam masala – 1 tsp
• Salt – 2 tsp
• Red chilli flakes – 1/2 tsp
• Paneer/Cottage cheese – 250 gms, cubed
• Canola Oil for frying paneer
• Light Cream -2 tbsp

Method:

• In a pan, add a tablespoon of oil and fry the onions till very light brown.
• Add ginger-garlic paste, and green chilli paste and give it a good stir.
• After 3 minutes add, the chopped tomatoes and the spinach.
• Cover the lid of the pan and let it cook on simmer until the spinach is soft and pasty. Add a little water if needed to make the spinach soft and mushy.
• Cool and grind the above spinach mixture to a paste.
• Heat oil in a heavy bottomed pan and deep fry the cubed paneer/cottage cheese till light browned on all sides. Remove the paneer from the oil into a bowl and keep aside.
• In a another pan pour the remaining oil and add cumin seeds, let them splutter.
• Now add the grinded paste of spinach to the pan, sprinkle in the garam masala and salt. Reduce heat and stir well.
• Add the paneer pieces and gentlymix them into the spinach paste.
• Simmer for 2-3 minutes, and take the pan off the heat. The paneer will soften in the heat.
• Serve hot, swirled with the cream.

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