Zaiqa

Aloo ke Cutlets/Potato croquettes is a popular snack food in India, usually enjoyed as chaat. Whenever I have time on hand, what I do is, prepare these in bulk and freeze or refrigerate them to store for future use. Everyone at home enjoys them as a side-snack to meals, and I have a quick snack on hand.

Aloo Qimah Matar ke Cutlets – Potato croquettes
Makes: 14-15 cutlets

Ingredients:

White Potatoes – 6 or 7
Black pepper powder – 1 tsp
Salt – 1 tsp
Cooked peas (fresh or frozen)(thawed if frozen) – 3/4 cup

For Qimah:

Canola oil – 2 tsp
Minced Veal meat – 250 gms
Red chilli powder – 1/2 tsp
Salt – 1/2 tsp
Ginger garlic paste – 1 tsp

Aloo Qimah Matar ke Cutlets – Potato croquettes

Method:

1. Wash and drain the qimah. In a large sauté pan at medium high heat, pour in oil and as soon as it warms up, add the drained qimah and all the remaining ingredients for qimah and mix well. Let it cook stirring frequently until the qimah is completely cooked and well browned and all the moisture has been dried up. Remove from heat and keep aside to cool.
2. Wash and drain the potatoes. In a pressure cooker, add the potatoes and pressure cook for a few minutes until the potatoes are soft. make sure that you do not pressure cook for long such that the potatoes burst open. Open the cooker and drain the potatoes in a colander. Once they are warmish to touch, hold the warm potatoes using a kitchen towel in one hand, and peel them using the other hand. Place the peeled potatoes in a mixing bowl. Mash them well. Add the prepared cooled qimah, the cooked peas, black pepper powder and salt. Mix well.

potato+peas+qimah cutlets

cutlets stacked in a food storage box to be refrigerated

3. Shape the prepare potato mixture into patties as shown in the picture. Grease your hand with a little oil to aid in the process. Once the potato mixture is complete and the patties are ready, stack them as shown in the picture in a food storage box, in layers and sheets of aluminium foil separating them (store them this way if you plan to finish them all within one week). To eat, shallow fry a few of the patties in just a few drops of oil in a frying pan on both sides until light brown. Serve warm.

Tip: You can also prepare larger patty shaped potato cutlet and enjoy these shallow fried cutlets sandwiched between burger buns for a quick breakfast.

Tip: If you plan on storing these cutlets for a longer time, arrange the shallow-fried cooked cutlets and freeze them individually for 3 hours. Later, stack them all up in a food storage box and store the frozen cutlets for future use. To use, microwave them for a few minutes before you serve.

Luv,
Mona

I have been enjoying some winter treats from the past few days, first~a light and delicious Pumpkin halwa, then some spicy Besan ke Murkul.

Murkul, or Murukul, are delicious savories that are made with rice flour, or lentil flour or gram flour, etc. There exist various varieties of this crunchy snack. This variety of Murkul is easy to prepare, doesn’t require a lot of ingredients, and at the same time, satisfying.  They are usually prepared at home and stored in air-tight containers for eating. They are also available ready made in Indian stores.

murkul press, with various attachments for different shapes of the murkul

To prepare these savory addictive crunchy snacks at home, special molds are required to press the dough into desired shape into the hot oil to be deep fried. These molds are inexpensive and are available at Indian stores and called as ‘Murkul press’ or ‘Murukku press’. These molds come along with many attachments for different shapes for the murkul. Today I have used the star shaped attachment.

Besan Murkul – Savory Crunchy Gram flour Coils
Makes- about 20 Murkul

Ingredients:

Gram flour/Besan – 3 cups
Cumin seeds – 3 tbsp
Red chilli powder – 1 1/2 tsp
Salt – 2 tsp
Ginger-garlic paste – 2 tbsp
Water – 2/3 cup
Canola oil – to deep fry

Murkul, along with a cup of warm tea on a gloomy autumnal afternoon

Method:

1. Heat oil to deep fry in a kadai.
2. In a mixing bowl, add all the above ingredients and mix thoroughly to form a sticky dough like paste.
3. Fill the murkul press with the prepared dough and press into hot oil forming coils. You will get the hang of it with practice. Deep fry a few murkul at a time in the kadai until browned on both sides. Remove using slotted spoon onto a paper towel lined platter. Repeat until all the dough is used up. Once they are all completely cooled, transfer them to an air-tight container to store. Serve as snack.

Tip: Grease the back of the slotted spoon with oil, and press the dough using the mold into circular ring. To fry the murkul, gently invert the spoon over hot oil so that the murkul drops into the oil in perfect shape.

Luv,
Mona

Any Indian restaurants are sure to list Paneer Butter Masala on their menu. One of the favorites of any Indian, this North-Indian curry is rich, creamy and pleasing to the eye with its bright orange-red color.

Paneer Butter Masala

I usually prepare my own home-made Paneer at home. But occasionally I get it from the stores to simplify my work. The usual ready made brands that I trust and buy usually are Nanak and Mother dairy. Recently I had got Paneer manufactured under ‘Nanak’ brand name, and it was a totally bad experience for me. The paneer block had bits of egg-shell like pieces in it (which when I had later contacted their Manager, I was told that the pieces were scales of deposited calcium chloride from the surface of the tubes in which the coagulation of milk takes place, which look like egg shells, he also apologized for it and asked if he could replace the product). It was totally unpleasant, and I hence had to discard the curry I had prepared using it, as I did not like the feeling of a crunchy Paneer.

The following is my sisters recipe, which I thoroughly enjoyed eating along with fresh warm Methi wale Naan.

Butter Paneer Masala – Paneer in rich buttery tomato-cream sauce

Home-made Paneer block – 400 gms
Tomatoes – 4, medium sized, chopped
Long green chillies – 2, chopped
Ginger garlic paste – 1 tsp
Onion – 1, large, finely sliced
Coriander powder – 1 tbsp
Garam masala – 1 tsp
Red chilli powder – 2 tsp
Kasuri methi – 1 tsp
Tomato Ketchup – 1 tbsp (I used Heinz)
Canned Tomato puree – 2 1/2 tsp
Half and half cream – 1 cup
Salt – to taste
Cashew nuts – handful, whole
Unsalted Butter

Fried Paneer cubes (Paneer is Indian Cheese)

Method:

1. Cut the paneer block into rectangular bite size pieces. Heat Canola oil in a pan, and shallow fry the paneer pieces until lightly browned on all sides. Remove using a slotted spoon onto a paper towel lined platter. Keep aside. Also, fry the sliced onions and cashew nuts individually in the same oil until golden brown. Remove using a slotted spoon onto a platter and keep aside.
2. Add the chopped tomatoes and green chillies into a blender and blend into a smooth puree.
3. Heat 2 tbsp butter in a medium sized saucepan at medium heat and as soon as it warms up, add the ginger garlic paste. Fry for a minute. Add the fried onion and mix well. Pour in the pureed tomato+chilli paste. Add coriander powder, garam masala, red chilli powder, kasuri methi, tomato ketchup and tomato puree. Let cook for 5 minutes covered on simmer.
4. Pour in half and half cream and salt. Mix well. Simmer uncovered for 5 minutes. Add the fried paneer pieces and let it cook for a further 3-5 minutes. Garnish with chopped cilantro and fried cashew nuts and serve.

Luv,
Mona

Baghara Khana (or Baghara Chawal), is an another simple and nourishing dish that reminds me of that happier era, when I was a kid. Food that reminds me of my childhood and my hometown definitely makes me immensely nostalgic every time.

Baghara Khana along with Aloo Gobi Matar ~ was my yesterday’s lunch

Fragrant long grained basmati rice is cooked along with caramelized onion and exotic whole spices that give a delicate flavor and a wonderful aroma that will fill your house, and welcome your loved ones with open arms and a sense of home where warmth and comfort abounds. Always serve Baghara khana warm, along with the accompaniments of your choice.

To prepare Baghara Khana, use rice and water in the ratio of 1:2, i.e., for 1 cup rice, use two cups of water. Save a little amount of the water to add later on after the rice is about 3/4th cooked as described below.

Baghara Chawal/Khana
Serves: 2

Ingredients:

Long grained White Basmati Rice – 1 cup (I prefer the brands ‘Daawat’ or ‘India Gate’ or ‘Lal Qila’)
Canola Oil – 1 tsp
Ghee – 2 tsp
Onion – 1, small, finely sliced
Ginger-garlic paste – 1 tsp
Fresh Cilantro/Kothmir – 1 tbsp, finely chopped
Fresh Mint/Pudina – 1 tbsp, finely chopped
Green cardamom/Elaichi – 2
Cinnamon/Dalchini – 2 inch stick
Dry bay leaf – 1, medium sized
Caraway seeds/Shahzeera – 1/2 tsp
Water – 2 cups
Salt – 1 tsp

Method:

1. Wash the rice in two changes of water and soak it in surplus cool water for 30 minutes.
2. In a saucepan at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion is nicely browned up. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick and caraway seeds. Fry them for a minute more. Add 1 2/3 cup of water and salt. Cover with a lid and increase the heat to high. Let it come to a boil.
3. Meanwhile drain the soaked rice and keep ready.
4. Add the drained rice to the boiling water in saucepan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3 minutes. Open the lid, pour in the remaining 1/3 cup water and gently mix well. Cover and let cook until the rice is tender. Close the heat and leave the saucepan on the hot stove for about 15 more minutes to finish cooking on Dum. Serve warm.

My house smells like a potpourri every time after I prepare Baghare Chawal due to all those aromatic spices.

Note: You can also add chopped green chillies and a few whole cloves along with the other spices while frying the onions. I do not prefer to add them. Also for a special touch, garnish the cooked rice while serving with a few toasted whole cashew nuts.

Suggested Accompaniments: Baghara khana is enjoyed along with Dalcha or Baghare baingan or Mirchi ka Salan or Sem ki phalli gosht or Qimah or Qorma for a delicious Hyderabadi meal.

***

This Summer, I had planted a few tomato seeds (first time with tomatoes) and voila, I had plenty of fresh tomatoes from my lil tomato garden in the backyard. Here are a few snaps:

Tomato Variety: Moneymaker

tomato budss under the warm early spring sunshine

tiny tomatoes and blooms in early summer

after a shower
I love the fuzzy stems and the unique strong scent of tomato foliage

on a warm sunny evening

ripening on the vine

For the curry below I had used the garden ripe tomatoes from my plants. With the commenced autumn chill in the air, I do not think the plants will live much longer. To freeze tomatoes, just cut out the tough part of the core, put the whole tomatoes on a baking sheet and into the freezer. After they’ve frozen, transfer them to a plastic zipper bag and put them back into the freezer. When you want to use them, you can easily peel them if you allow them to thaw until they’re just barely soft on the outside. Then just rub off the skins. Or you can run warm tap water over them and peel them immediately. Use them in recipes for any cooked dish. Inshallah the next season, I plan/wish to grow the heirloom ribbed or beefsteak tomatoes and even more veggies. Have a look at the beautiful heirloom tomatoes here, I am sure even you all will be smitten by their beauty. Need to stock up the seeds soon for the gardening season.
For those of you interested, this book has loads of information on heirloom tomatoes and how to plant them.

Aloo Gobi Matar – Potato Cauliflower and Peas in one pot

Ingredients:

Canola Oil – 1 1/2 tbsp
Onion – 1, large, finely sliced
Cumin seeds – 1 tsp
Fresh Curry leaves – 6
Dry red chillies – 3, each broken into two
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Cauliflower – 1 medium head, cut into florets, washed and drained
White Potatoes – 3, peeled and cut into quarters
Tomatoes – 2, medium sized, chopped
Red chilli powder – 2 tsp
Frozen organic peas/Matar – 3/4 cup
Fresh Cilantro – 2 tbsp, finely chopped

Aloo Gobi Matar along with toasted Afghani Roti, and home-made Lemon pickle ~ todays lunch

Method:

Heat oil in a wide saucepan at medium high heat and as soon as it is warm, pour in oil. Add the sliced onion and stir fry until the onion are just lightly browned. Add the baghaar ingredients~cumin seeds, curry leaves and dry red chillies. Also add salt and turmeric powder. Mix well. Add the cauliflower florets and potato quarters and mix well. Spread the vegetables so that they are in a single layer in the pan. Sear the vegetables for about two minutes. Keep stirring them occasionally. Add the chopped tomatoes, half cup of warm water and red chilli powder. Mix well and cover the lid. Let cook until the vegetables are tender and have absorbed most of the liquid. Keep stirring occasionally. Add the frozen peas and cover the lid for 2 minutes. Garnish with chopped cilantro and serve warm.

‘Aloo Gobi Matar – Potato, Cauliflower and Peas’ in one pot goes to Andera’s Grow Your Own event.

Luv,
Mona

الحمد لله my Eid-ul-Fitr was fantastic. It was the weekend that day and and hence all my loved ones were at home to be able to celebrate the joyous day with each other.

Dum ki Raan

I had prepared Dum Ki Raan for dinner on Eid-ul-Fitr. I had a few guests coming and الحمد لله we all enjoyed the meal. I was not able to take a picture of the garnished meat platter, as I had guests. My recipe is simple and ‘simply lip-smacking’, as complimented by those who tasted it. Marinating the leg of lamb overnight is very essential. Yogurt, ginger-garlic paste and lemon juice help tenderize the meat.

Dum Ki Raan – Slow Roasted Leg of Lamb

Ingredients:

Leg of Lamb – around 1.4 kg/3 lb (you can also use leg of Spring lamb, or Baby Lamb)
Yogurt/Dahi – 1 cup
Ginger-Garlic paste – 2 tbsp
Turmeric – 1/2 tsp
Garam masala powder – 1 1/2 tsp
Lemon juice – 4 tbsp
Red chilli powder – 2 tsp
Salt – 2 tsp

Method:

1. Wash and pat dry the leg of lamb thoroughly. Remove most of the visible fat and skin from lamb. You can also ask your butcher to do so. Using a knife, make pockets and diagonal gashes on both sides. In a non-metallic flat dish or a zip-lock bag large enough to fit the leg of lamb, mix all the ingredients except the leg of lamb. Place the leg of lamb into the bowl and rub the marinade into the pockets and the gashes. Turn the leg of lamb, and rub the marinade on the other side also. Cover the dish with a plastic wrap or a tight lid and let it marinate in the refrigerator overnight. If possible, turn the leg of lamb in the marinade once after a while.
2. The next day, pre-heat the oven to 350°F. Transfer the leg of lamb with all the marinade to a large roasting pan with high walls. Cover the pan tightly with aluminium foil and place it in the center rack of the pre-heated oven for 1 hour. After an hour, gently turn the leg of lamb and baste it with its own juices. Cover and place the roasting pan in the oven once again to cook for an another 1 hour. Later, give the leg of lamb an another turn and cover and let cook for a furthur half an hour until the meat is so tender that it falls off the bone and has absorbed all the delicious flavors.
3. Remove the pan from the oven but do not remove the aluminium foil. Let it sit on a rack on the countertop for more half an hour. Later, remove the foil, and using a fork and knife, remove the meat into a bowl and discard the bones. Using a flat wooden spoon, scrape the bottom of the pan and add it to the meat. Mix thoroughly and cut the larger pieces of meat into smaller pieces.
4. To serve, garnish, with lemon wedges, onion rings, lettuce leaves, tomato slices, baby carrots, chopped fresh cilantro and mint leaves and serve the meat warm in a platter. Enjoy.

Suggested Accompaniments: Serve the Dum ki raan along with Kaddu ka Dalcha, Khushka and Sautéed brocolli.

Luv,
Mona