Zaiqa

Murgh Pasinde

Just like Gosht Pasinde which is a classic Hyderabadi meat preparation, I often prepare Murgh Pasinde in my house using the same masalas and the same technique, but just replacing the kind of meat being used. Chicken is easier to cook and mush healthier than mutton or beef. The creamy nutty and spicy gravy of this curry is sure to seduce your taste buds. I serve this curry along with Parathas or Tandoori Naan for a delicious meal.

Murgh Pasinde – Chicken in a Creamy Nutty and Spicy gravy

Ingredients:

Chicken/Murgh – 1 kg, whole, skinned and cut into 12 pieces (you can also use boneless and thinly sliced flat chicken breast meat instead)
Salt – 1 tsp
Turmeric powder – 1/4 tsp
KhusKhus – 1 tbsp
Canola oil – 4 tbsp
Onion – 2 cups, sliced roughly
Dry roasted groundnut paste – 1/2 tbsp
Canned Coconut milk – 2 tbsp
Green chillies, serrano – 3, each split into two
Almonds, Cashew nuts, Chironji nuts – 1 tbsp each, roughly chopped and soaked in 1/2 cup warm milk for 15-30 minutes and then pureed into a smooth paste (optional)
Yogurt – 1 cup
Dry roasted Coriander powder – 1/2 tsp
Cardamom powder – 1/4 tsp
Garam masala powder – 1/2 tsp
Black pepper powder – 1 tsp
Cilantro – 1 tbsp, finely chopped

Ingredients:

1. Marinate the chicken with 1/2 tsp black pepper powder powder, turmeric powder and salt and keep aside.
2. Meanwhile dry roast the khuskhus in a large heavy bottomed non-stick sauce pan for a minute or two. Transfer it to a small cup, pour in 2 tbsp warm water and keep aside.
3. In the same pan pour in oil and add the sliced onions. Stir fry until golden brown in color. Add ginger garlic paste and fry along for a minute. Using a slotted spoon transfer it all to a platter.
4. In the same pan with the remaining oil add the marinating chicken pieces and stir fry for 3-5 minutes until no longer pink. Using a slotted spoon remove the chicken to a platter. Cover and keep aside.
5. In a blender container, add the fried onion+ginger garlic paste, soaking khuskhus along with water, groundnut paste, coconut milk, green chillies and blend into a smooth puree. Add yogurt and blend again into a smooth paste.
6. Pour this paste into the saucepan, along with the nuts puree if using, and cook at medium high heat until bubbling. Lower the heat and half cover with a lid, cook stirring occasionally for about 10-15mins.
7. Later add coriander powder, black pepper to taste, cardamom powder, salt to taste and garam masla powder. Mix well. Pour in 1/2 cup warm water and add the chicken with all its juices. Gently mix. Cover and let cook on simmer for about 20 minutes, until done. The gravy should be fairly thick in consistency. Garnish with cilantro and serve.

Before I sign off for today, many congratulations to Priya of Akshayapatram on winning the Best Indi Foodblog Award 2008 at Indibloggies!

Cheers,
Mona

Every child’s favorite~Kulfi is Indian Ice-cream like dessert, which is richer in taste and firm in texture. It can also be served as a snack during summers. Kulfi reminds me of my childhood during those endless sultry and humid Hyderabadi summer days.

Traditionally it is made by boiling milk until reduced by half, which is then flavored with nuts, aromatic spices or saffron. This is then cooled and poured into aluminium Kulfi molds with tight lids (can be bought online here, or they are also available at local Indian stores) and frozen until solid, and served sliced garnished with edible silver foil called as varq.

In Season: Pomegranates~Anaar

Thanks POM!

The typical flavorings that are added in Kulfi are Pistachio, Saffron, Mango and Cardamom. They is no churning required unlike in ice-cream preparation. The reduced milk imparts the creamy attribute to the Kulfi. You can also use sweetened condensed milk instead, but I have used evaporated milk so that I can control the amount of sugar I am adding.

A few months back, the folks at POM Wonderful were kind enough to send me a few coupons to sample out their products. POM Wonderful 100% Pomegranate Juice ia available in cute curvaceous bottles at many stores I have been enjoying this antioxidant rich totally natural Pomegranate juice in various ways. But I really loved this POM Kulfi that I had tried out. It was creamy, and absolutely delicious.

POM Wonderful Pomegranate Kulfi – Pomegranate Ice-cream~Indian style

Ingredients:

Juice from large fresh Pomegranates to make 1 cup (or) 1 cup POM Wonderful 100% Pomegranate Juice
Granulated white sugar – 1/3 cup
Evaporated Milk – 370 ml
Coarsely chopped almonds – 1 tbsp

Method:

1. In a saucepan, pour the pomegranate juice and add sugar. Mix well and let it boil until reduced to half cup. Remove from heat and keep aside to cool completely. Once cool, add the evaporated milk and chopped almonds and mix well.

2. Fill the mixture in Kulfi molds. Alternatively you can line a freezer container or a freezer proof plastic food container with plastic wrap, or you can also pour the mixture into an ice-cube tray, or use ice-pop molds, and place them in the freezer overnight until solid. Later, remove from the freezer and lift the plastic wrap away from the container, invert onto a platter, cut and serve immediately.

Flavor alternatives for Kulfi: Strawberry, Chocolate, Pistachio, Mango, Saffron, Cardamom, Khoa, Malai/Thick Cream, Coffee, Lemon zest, Rosewater, Dried figs, Sapota, etc.

I sign off wishing that the current chaotic political conditions back home in Andhra Pradesh settle down as soon as possible, and the right decision is made for the betterment of the general masses.

Luv,
Mona

The mere mention of Aloo Gosht ka Qorma conjures up my mind with fragrant memories of the daawats/gatherings at my Nani’s house during my childhood, when my aunts would all very lovingly dish out delectable meals for us all. The dastarkhan at her house during daawats usually consisted of this delicious Qorma served along with Naan, followed by Kachchey gosht ki Biryani served along with Mirchi ka Salan and Dahi ki Chutney, and a pleasant dessert to finish off our feast. I always looked forward to visiting my Nani to enjoy all the delicious meals she prepared.

Aloo Gosht ka Qorma

Qorma is an Urdu word, meaning a yogurt based creamy gravy flavored with spices such as coconut, groundnut, coriander etc. The spices along with meat are first braised/bhuno until oil floats on top, and only then is water added in the end to the braised masala for a good gravy consistency. This technique is crucial and imparts flavors to the gravy and the basis for a good Qorma.

Today I am sharing with you all my mother’s version of Hyderabadi style Aloo Gosht ka Qorma, which I have always enjoyed tremendously. Serve this Qorma along with Naan or a similar thick flat bread to mop up the flavorful gravy, and impress your guests and loved ones.

Aloo Gosht ka Qorma – Lamb Qorma (Lamb in a fragrant spiced gravy along with potatoes)

Ingredients:

Lamb meat, with bone, preferably leg – 1/2 kg
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric powder – 1/ tsp
Ginger-garlic paste – 2 tbsp
Canola oil – 60 ml/1/4 cup/4 tbsp
Finely sliced yellow onion – 300 gms
White Potatoes – 4, medium sized, peeled and quartered
Canned Coconut milk – 5 tbsp/75 ml (or) Roasted desiccated coconut paste – 1 1/2 tbsp
Roasted Groundnut paste – 2 tsp
Almonds, Chironji nuts, Cashew nuts – 1 tbsp each, soaked in 3/4 cup warm milk for 30 mins (optional)
Cardamom – 4
Cloves – 2
Roasted Coriander powder – 1/4 tsp
Yogurt – 1 cup/250 ml
Mint leaves – 1 tbsp, finely chopped
Cilantro – 2 tbsp, finely chopped
Green chillies – 2 or 3, each slit into two
Lemon juice – 2 tsp

clockwise from top: onion, lamb meat-cubed, yogurt, desiccated coconut, groundnuts, white potatoes

1. In a pressure cooker, add the meat, ginger-garlic paste, 1 tsp red chilli powder, turmeric powder and 1tsp salt and pour in 1 cup water. Pressure cook until the meat is about 3/4th done.
2. Meanwhile, in a large non-stick heavy bottomed saucepan, pour in oil and as soon as it warms up add the slice onions. Sprinkle just a pinch of salt and stir fry them keeping a close eye until they are all evenly golden brown in color. Using a slotted spoon, transfer the onions to a platter. Spread them out so that they cool down and crisp up.
3. In the same oil, add the quarted potatoes and fry them stirring them often until they are just golden brown on edges. Using a slotted spoon transfer them to a platter.
4. In a blender container, add all but 1/4 cup of the fried onions, coconut milk, soaking almonds, chironji nuts and cashew nuts with milk, and groundnut paste. Blend until smooth. Keep aside.
5. In the same oil, add the cardamom and cloves. Stir fry for a minute. Add the contents of the pressure cooker and mix in the above blended paste. Simmer and add rest of the red chilli powder and salt, coriander powder. Partially cover with a lid and cook for 5-8 minutes, stirring frequently until oil floats on top. Add the yogurt and mix well. Again partially cover with a lid and cook for 5 minutes until oil floats on top. Add mint leaves, cilantro, and green chillies and mix well. Pour in 3-4 cups of water and stir well. Cover with a lid let it come to a boil. Once boiling reduce heat to medium and cook partially covered until oil floats on top. Add the shallow fried quartered potatoes and mix well. Partially cover the lid and let cook until the potatoes are tender. Pour lemon juice before you serve. Serve warm along with Tandoori Naan, or Parathas or Kulcha.

For those of you who prefer chicken over Lamb, try out Murgh Qorma.

This ambrosial Qorma is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.

Luv,
Mona

During my visit to the market for the weekly groceries today, I saw this huge pile of sweet potatoes that were so fresh with earth still on them and they were huge in sizes and I could not resist buying it. On the way back home, the only thing I was thinking about was that absolutely delicious Ratalu ki kheer my Ammi used to prepare for us during my childhood.

Sweet Potato

Kheer is Milk pudding, flavored with a hint of cardamom seed powder, or a few saffron threads and various fried nuts and dry fruits for a little crunch and aroma. Several kinds of vegetables and grains, which do not have a very strong flavor of their own are used to make kheer. Sweet potato, White potato, Opo squash(kaddu), Rice, Vermicelli, etc., which have an affinity to milk are preferred.

Orange-fleshed sweet potatoes are rich in antioxidants, potassium, and an excellent source of dietary fiber and vitamin A and vitamin C. Vitamin A helps our bodies fight infections and lets us see better in the dark, promote healthy skin and hair. When I was a kid, I remember I and my siblings enjoyed boiled sweet potato cut into cubes and dipped in sugar. Those morsels were ultimately delicious and an occasional treat.

The subtle sweetness of this humble tuber~Sweet potato, also called as Ratalu in Urdu, is perfect for preparing a delicious kheer out of it. Today I tried to recreate my Ammi version of this dessert in my kitchen. الحمد لله it was good, and I enjoyed every bit of it.

Ratalu ki Kheer – Sweet Potato Milk Pudding (Low fat Version)

Ingredients:

Sweet Potato – 700 kg (I used orange fleshed sweet potato, you can also use white fleshed sweet potato for this dish)
Evaporated milk (2% partly skimmed) – 370 ml (I used Carnation brand)
Sugar – 1/4 cup + 1 tbsp
Cardamom powder – 1 big pinch (optional)
Toasted slivered/chopped nuts like pistachio and almonds – 1 tsp, for garnish

Ratalu ki Kheer – Sweet Potato Milk Pudding

Method:

1. There are two ways to cook a sweet potato.
Pressure cook them: In a pressure cooker add the sweet potato and pour in cool fresh water enough to cover the sweet potato and pressure cook until it is tender, approx 10-15 mins on medium heat. To check if it done, pierce the tuber with a knife, if the knife goes into it effortlessly, it is done, if not let cook for just a further few minutes. Once done, drain in a colander, let cool slightly, peel the skin while still warm.
Steam them: Slice ½” thick slices (peeled or not). Place in steam basket over a pot of water. Cover, turn heat to high, bringing water to boil, cook for 7 to 10 minutes. Fork test for completion, they should pierce easily and the skins will be very tender.
I pressure cooked them.

pressure cooked sweet potato, ready to be peeled

mashed sweet potato

2. Mash the sweet potato in a bowl and keep aside.
3. In a milk saucepan, pour in the evaporated milk and add sugar and bring it to a boil at medium heat. Once boiling, reduce heat to simmer, add the mashed potato and using a heavy wooden spoon, mix it well, mashing it well in the milk so that there are no large lumps. Let cook for 3-5 minutes. Add the cardamom powder and remove from heat. Serve in small bowls and garnish with toasted nuts. You can also sprinkle a few fresh rose petals for a gorgeous look.

This low fat and creamy Sweet potato pudding goes to Meeta’s ‘Monthly Mingle‘. Sudeshna of ‘Cook like a Bong‘ is the guest host this month for this event with a theme of ‘Winter Fruits and Vegetables‘.

Luv,
Mona

Healthy and nutritious, badaam ka harira used to be enjoyed as a regular breakfast durng my childhood in Hyderabad. Ammi served harira along with warm parathas, which were torn and soaked in it. Roasted flour in ghee gives a distinctive taste to the harira and also helps thicken it.

Badaam ka Harira – Thick Almond Milk

During fall/winters I prepare this quite often to warm up my body and nourish it. It is also immensely good for kids and expecting mothers for its nutritional benefits.

Badaam ka Harira – Thick Almond Milk
Makes – 1 cup

Ingredients:

Ghee – 1 tsp
Durum wheat flour – 1 tbsp
Almonds/Badaam – 1/4 cup, finely powdered (you can also use pistachios/pinenuts/walnuts etc)
Milk – 1 cup
Sugar – 1 tbsp
Almonds – roughly chopped, for garnish (optional)

Method:

Pour ghee in a milk saucepan at medium heat, and as soon as it is warm, add the flour and roast it for a few seconds in the ghee stirring frequently using a spoon until it is biscuit colored. Pour in milk, little by little, whisking it well so that it does not form lumps. Add sugar and mix well. Let the milk boil once. Add the powdered almonds and lower the heat and simmer for 2-3 minutes. Remove from heat, garnish with chopped almonds and serve warm along with Roti or Paratha, or sip it as it is.

Badam ka Harira goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.

Luv,
Mona