Zaiqa

Indo-Chinese cuisine is every Hyderabadi foodie’s favorite. Infact all Indians love this fusion food. You are bound to come across many small Indo-chinese restaurants and food stalls at every corner in Hyderabad.  

Spring Rolls

Spring rolls are an another appetizer items that is predominantly being seen at the menu tables at most of the Hyderabad weddings nowadays. I for one like this finger food immensely and miss those that are served at the Hyderabadi weddings. They are so delectable and have a unique taste.

These spring rolls are my take on them. They are simple to prepare and enjoyed as a snack by all age groups. They can also be served at Iftaar during Ramadhan.

Spring Rolls

Makes-22

Shredded carrots – 3/4 cup
Shredded green cabbage (I used ‘Taiwanese cabbage’) – 1 cup
Shredded cooked boneless Chicken (or) finely diced cooked Shrimp (or) cooked Minced meat/Qimah – 1 cup 
Spring onion stalks – 3
Salt – to taste
Black pepper – 1/4 tsp
Egg wash -1 egg, lightly beaten along with 1 tbsp water
Thawed Spring rolls wrappers – store bought
Canola Oil – to deep fry

Clockwise from top – Taiwanese green cabbage, carrot,
green onions, shredded chicken

Method:

-In a large pan, pour 1/2 cup water, and add the shredded carrots, cabbage, spring onions and chicken/shrimp/qimah. Cover and let cook for 8 minutes. Drain and reserve the water for later use. Put the drained vegetables in a bowl, add salt and black pepper and toss to mix well.

Pictorial tutorial to help you wrap up a Spring roll

-Gently seperate the spring roll wrappers from the pack. Place a wrapper on a flat surface with a ponited edge towards you. Keep the rest of the wrappers under a dampened towel. Place about 2 tbsp of the filling in the lower third of the wrapper. Moisten the edges with egg wash. Fold the bottom of the wrapper up and over the filling to enclose it and form a cylinder. Fold the right and left sides of the wrapper into the middle. Then roll the wrapper tighty up to the top. Make sure the roll is tightly sealed and the filling completely enclosed from all sides. Arrange them all, seam side down on a platter. Continue making the rolls until the filling is completely used up.
-Deep fry the prepared rolls in hot oil until lightly browned. Serve them once cooled along with your favorite dip.

I am sending these rolls to Sunday Snacks-Grab and go event and Meals on Wheels event.  

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

This is one of the dishes that I prepare when I do not have much time to spend in my kitchen. These creamy prawns with scallions get prepared quite quickly and contain all the goodness.

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream

Prawns are my favorite among the Seafood. These little crustaceans are devouring. In this dish I have used hari-pyaz/scallions and light cream along with some other ingredients as well, each one of them imparting their own special flavor to the dish, but keeping the flavor of the prawns the dominant.

I have also used the Salan Masala which I came across from the cookbook Regional Indian Cooking by Ajay Joshi and Alison Roberts. This masala has now become a very important ingredient in many of my daily recipes and I find it very flavorful. I’m sharing the recipe of the masala with you all which I found in the cookbook.

Salan Masala

Makes about 2/3 cup

Ingredients:

• Dry Dessicated Coconut – 1/3 cup
• Sesame seeds – 1 1/2 tbsp
• Coriander seeds – 1 tbsp
• Cinnamon stick – 1 insh piece
• Whole cloves – 4
• Green Cardamom pods – 6 green
• Cumin seeds – 1 tsp
• Red Chilli powder – 2 tsp
• Turmeric – 1 tsp

Method:

• Dry roast the coconut and sesame seeds at medium heat until golden forn 3-4 minutes. Set aside to cool, then in a spice grinder, grind it to a fine powder. Transfer to a bowl.
• Add coriander, cinnamon, cloves, cardamom and cumin to the same pan. Dry roast at medium heat, stirring, until fragrant, 4-5 minutes. Set aside, cool and gring to a fine powder. Add to the coconut mixture along with chilli powder and turmeric. Stir well to combine.
• Transfer to an airtight container. Store in refrigerator forupto 6 months. Use a clean dry spoon each time to us ethe masala to prevent mold from forming.

I usually get frozen prawns as they are easy to keep and are available for me to prepare and have them whenever I want. You can even use fresh prawns if available. I miss all the freshly available food in abumdance in India so much. Here, I do not get most of my Indian ingredients, and miss many of the Indian delicacies.

Hari Pyaz aur Malai wale Jhinge – Shrimp with Scallions and Cream

Ingredients:

• Fresh or Frozen Prawns – 400 gms, deshelled; tails, legs and veins removed
• Canola Oil – 2 tsp
• Scallions – 3 cups, chopped with both the green and white parts
• Tomato Paste – 2 tsp
• Red Chilli Flakes – 1 tsp
• Turmeric – 1/4 tsp
• Salt – to taste
• Light Cream – 2 tbsp
• Lemon Juice – 2 tbsp
• Grated Ginger – 1 tsp
• Salan Masala – 2 tsp

Method:

• Pour oil into a large frying pan with lid at medium heat and as soon as it warms up, add the scallions and saute them for 3-5 minutes. Add tomato paste, red chilli flakes, turmeric, salt and shrimp. Mix, cover with lid and let it cook for 3 minutes.
• Later, add light cream, lemon juice, grated ginger and salan masala. Gently mix well and cover and let it cook for 5 more minutes. Serve warm.

Suggested Accompaniments: It tastes wonderful along with warm Rotis, or Basmati Chawal and any Vegetable side dish.

Luv,
Mona

Recently my hubby bought home fresh Mackerel fish as he knows I love Seafood. I thought of whipping up a curry using whatever I had in the refrigerator, and believe me, it was one yummy meal alhamdulillah.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

I had it along with Khichdi and my family members loved the combination. The sourness of the gravy with tomatoes and tamarind gave a very good flavour to the fish. You can even have it along with Basmati Chawal or Naan ki Roti.

Khatti Machli – Mackerel in a sour, Tomato-Tamarind Sauce

Serves : 3

Ingredients:

• Fresh Mackerel – cut into big pieces (or) you can use any fish you like, like Salmon, or King fish, or Snapper
• Olive Oil – 2 tbsp
• Yellow Onion – 1, small, roughly chopped
• Red Ripe Tomato – 1, cut into quarters
• Tamarind concentrate – 2-3 tbsp
• Red Chilli Powder – 1 1/3 tsp
• Curry leaves/Karyapaar (fresh) – 8
• Black Mustard seeds – 1 1/2 tsp
• Salt – 1 tsp
• Turmeric/Haldi – 1/3 tsp
• Dry Roasted CorianderSeeds – 1 tsp
• Dry Roasted Cumin seeds – 1 tsp

Method:

• Pour 2 tsp oil into a non stick heavy bottomed pan at medium heat. When the oil is warm enough add chopped onion, and stir fry it till lightly browned.
• In a blender container add the fried onion with oil, tomato and tamarind. Blend till its a smooth paste. You add little water to aid in blending.
• Add the remaining oil to the pan and as soon as it gets warm, throw in some curry leaves and mustard seeds. As they start to splutter, add the mixture from the blender container and let it cook for 2-3 minutes on medium heat. Throw in the salt, red chilli powder, turmeric, coriander seeds, and cumin seeds. Also pour in half a cup of water and mix well.
• Add the Mackerel pieces into the cooking gravy and close the lid. Let it cook for 3 minutes. Open the lib and gently turn the pieces. Again close the lib and let it cook for 3 more minutes. Serve warm.

Suggested Accompaniments: Basmati Chawal or Naan ki Roti.

Luv,
Mona

Prawns are my favorite seafood, next to Salmon fish.

I prepare this quick prawn stir fry with minimal use of spices, keeping the flavour of prawns the dominating one.

Prawns are rich in proteins. Thay are also high in cholesterol, but the tendency of the body to produce more cholesterol depends on the amount of fat in a particular food. As Prawns are so low in saturated fats, the cholesterol in the Prawns does not affect much. They can be had once in two weeks for a change. People with Heart diseases and Diabetes have to consume it in moderation as advised by their doctors.

I buy frozen prawns more often here. Back in India fresh Prawns were always available. Fresh prawns can be stored for a day or two, till used in a bowl of cold water with ice cubes once bought from market. I buy and store the frozen prawns for almost a month in the freezer compartment. Always wash and devien the prawns before you cook them.

Talehuwe Jhinge – Simple Fried Prwans

Ingredients:

Oil – 2 tsp
Fresh/Frozen Prawns – 400 gms, deviened, and deshelled
Turmeric – 1/4 tsp
Red Chilli Powder – 1 tsp
Salt – 1 tsp
Water – 3/4 cup

Method:

1. Thaw the prawns and wash them well.
2. Pour oil in a pan on medium heat and throw in the prawns.
3. Stir fry them for 3-4 minutes.
4. Add salt, red chilli powder, and turmeric. Mix well.
5. Pour in water and cover the lid for 5 minutes.
6. Uncover and increase the temperature and let the water dry completely. Serve warm.

Luv,
Mona