Zaiqa

Ah! The long weekend has gone by and I still wanted more of it. Weekends just fly away, dont you all also think so?

Today I am sharing with you all the recipe for ‘Pasinde’, my naniammi – grandmother’s version. This is a dry meat curry with a thick and aromatic gravy consisting of a range of spices, shallow fried french beans and potatoes.

Pasinde ka Salan

Pasinde is one of the most classic Hyderabadi dishes loved by the muslims mostly. My family loves it. We enjoy it with Paratha or Rice and Khatti Dal.

Pasinde ka Salan – Meat Cooked with Spices, French Beans and Potatoes

Ingredients:

Boneless Veal Meat – 600 gms, cut into thin long strips, 5 × 7.5 cm and 1.2 cm in thickness)
Turmeric – 1/4 tsp
Ginger-Garlic Paste – 1 1/2 tsp
Yogurt – 1 cup
Salt – 2 tsp
Red Chili Powder – 1 tsp
Canola Oil
Green Beans – 10, each cut diagonally into 3 pieces
Potatoes – 2, large, peeled and sliced thick from the longer side
Yellow Onion – 2
Khus Khus – 1 tbsp
Chironji nuts, Almonds, Cashew nuts – 2 tsp each, soaked in 3/4 cup warm milk for 15 mins (optional)
Desiccated coconut – 1/4 cup
Groundnuts – 1/4 cup, deskinned
Black Pepper powder – 1/2 tsp
Garam Masala – 1 tsp
Cardamom powder – 1/4 tsp
Dry roasted Coriander Powder – 1 tsp
Cilantro – 1 tbsp, chopped finely
Mint leaves – 1 tbsp

Method:

1. Place the strips of meat between sheets of cling film and flatten and tenderize the strips of veal by pounding them flat with a kitchen mallet or a rolling pin. Marinate the meat with turmeric, ginger-garlic paste, yogurt, salt and red chilli powder for atleast 3-4 hours in the refrigerator. After the marination time of the meat, bring it to room temperature and, now, lets start preparing the curry.
2. Add the marinated mutton to the pressure cooker and let it cook covered for 5 minutes. Keep stirring it occasionally so that it doesnt get stuck to the bottom of the pan. Close the lid and pressure cook until the meat is done.
3. Meanwhile, in pan with little oil, shallow fry the french beans, and the sliced potatoes seperately and keep aside in individual platters. Keep aside.

Shallow fried french beans

Shallow fried thick potato slices

4. From the same pan, pour off all but 2 tbsp oil and shallow fry the sliced onions in that oil, until just lightly browned. Remove using a slotted spoon onto a paper towel lined platter. Keep aside to cool.
5. In the same pan (no need to add any oil), roast the khus-khus, desiccated coconut, and groundnut on an iron rawa or in a thick bottomed pan individually for just a few minutes and remove onto a platter. Keep aside to cool.
6. In a grinder, add the fried onions, and roasted khus-khus, soaking chironji nuts, almonds, and cashew nuts with milk, desiccated coconut and groundnut and grind them all together to a smooth paste. Add just a few drops of water if required.
7. Open the lid of the pressure cooker. Using tongs, remove the meat strips from the masala into a bowl, cover the bowl and keep aside. Add the above blended smooth paste of spices to the pressure cooker and stir well to mix. Cover with a splatter screen and let cook on simmer until its starts leaving oil. Keep stirring occassionally. Add the black pepper powder, garam maslaa powder, cardamom powder, coriander powder and cilantro and mint.
8. Add the meat, stir fried potatoes and french beans to the mixture and gently combine well without breaking the potatoes.
9. Cook the mixture at medium heat till the potatoes are soft and the whole mixture is fairly dry about 4-6 minutes. Sprinkle a few drops of water if it sticks to the bottom of the pan. Serve immediately.

Suggested Accompaniments: We usually have this curry along with Parathas or Basmati Chawal and Khatti dal for a meal.

Luv,
Mona

I had always disliked vegetable biryani. My Ammi had to run behind me to make me finish my plate. The other day while I was browsing through this cookbook, I came across this recipe and I am so glad I tried it. This recipe is a keeper and I will definitely be trying it again and again in my kitchen.

Vegetable Dum Biryani –  Rice Cooked With Vegetables and Spices
Source: India’s Vegetarian Cooking
Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

Luv,
Mona

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I’m a BIG fan of Samosas. I and my hubby usually go and get potato stuffed samosas for us all from the Samosa King Embassy Restaurant here, but today I thought of preparing them at home, Hyderabadi style.

This non-veg version of Samosas are my favorite,, which I prepare occasionally at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods… tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom’s recipe, and here it goes:

Qimah Samosa – Spicy Ground Meat Samosas

Ingredients:

For the Dough
Wheat Flour (Durum Atta) – 1 cup + Extra flour while rolling the dough
Salt – 1/2 tsp
Canola oil – 2 1/2 tbsp (optional)
Warm Water – 1 cup
For the Filling
Canola Oil – 2tbsp
Yellow Onion – 1, chopped
Ginger-Garlic Paste – 1 1/2 tsp
Coriander seed/Dhaniya powder – 1 tsp
Cumin seed/Zeera Powder – 1 tsp
Tumeric/Haldi powder – 1/2 tsp
Red Chilli powder – 1/8 tsp
Garam Masala powder – 1/2 tsp
Minced Lean Lamb meat – 200 gms
Salt – 1 tsp
Lemon juice – 1 tbsp
Mint leaves – 1 tbsp, finely chopped
Green chilli – 2, small, finely chopped
Canola Oil for deep frying the Samosas.

Method:
For the Dough
1. Sift the flour and salt together in a bowl. Rub in oil and gradually add water.
2. Knead and mix the dough, preferebly 10 minutes, until it is soft and leaves the side of the bowl.
3. Cover the bowl with a plastic wrap and keep aside at room temperature for 30 minutes.
For the Filling
4. Pour oil in a heavy bottom pan over medium heat and fry the onion till it changes color. Add the ginger garlic paste and stir fry. Lower the heat and add the cumin, coriander, turmeric powder, red chilli powder, salt and garam masala powder and mix well. Add the minced meat and stir it well, mashing it against the walls of the pan, with the spoon to prevent it from forming lumps. Add lemon juice, chopped mint leaves, green chilli and stir well. Cover and cook it until the mixture is dry. Remove from heat and let it cool.
5. Now, Lightly knead the rested dough. Divide into 8 balls and press each ball and cover with a plastic wrap.

The Dough Balls

6. Now roll out each ball, one by one, on a lightly floured work surface woth a rolling pin into approx 12 cm circles.
7. Cut each circle into semi circles and brush the edges with water.

Preparing Samosas

8. Put a generous teaspoon of the filling on one half of the semi circle and fold the free half over the filling to form a triangle.
9. Press the edges firmly to seal.
10. Fold until all the samosas are ready.

Prepared Samosas ready for frying

11. Heat oil in a wok or kadai or a deep, heavy bottomed sauce pan until it begins to sizzle.
12. Fry the Samosas, a few at a time, on medium heat, gently, until they are golden brown in colour.

Frying Samosas

13. Remove with a slotted spoon and drain on absorbent paper. The Samosas are ready to be served.

To Bake the Samosa:
After step 10, place the samosas in a greased or non-stick baking tray. Bake in a pre-heated 220° C oven for 20 minutes or until light brown in color. Serve immediately

This recipe goes as a contribution to Hima for the event ‘Whats Your Favourite..’ she is holding. For this time, the theme is ‘Whats your favourite Snack’. I’m sure her inbox will soon be overflowing with lots of snacks. So, it will a snack party at Hima’s place in the month of September. Be sure to drop by at here place! Eagerly and impatiently waiting for the round up Hima.

These Samosas make great Snacks, or you also serve them as Appetizers. Enjoy.

Luv,
Mona

Soft deep fried Pooris along with delicious spicy Cholay was my breakfast today, or call it a lazy weekend brunch.

There’s something about Poori’s that everyone loves. This breakfast is a favorite in my house. The prepared dough is rolled into a circular disc just like it is done for parathas or chapatis, but instead of being cooked on a hot griddle, they are deep fried till nicely puffed like a baloon.

I had posted the last time about the Palak Poori, in which spinach in added to the dough of poori for a different flavor. Today’s poori’s are plain poori’s, which people usually enjoy alongside a potato curry, or a chickpea curry called cholay. It is a classic Indian breakfast.

This recipe goes as a contribution to Anita of ‘A Mad Tea Party’ for holding this Party of Poori’s.

Poori – Deep Fried Puffed Bread
Makes: 14 pooris

Ingredients:

Durum Wheat Flour – 3 cups (or) 1 1/2 cups whole wheat flor + 1 1/2 cups all purpose flour
Salt – 1/4 tsp
Canola oil – for deep frying
Lukewarm Water – about  1 1/2 cups

Golden deep fried puffed Pooris ready to be eaten

Method:

1. Add flour and salt in mixing bowl and mix. Add water a little at a time and mix to form a kneadable but stiff dough. Soft dough will absorb more oil while deep frying. Knead the stiff dough for 5-8 minutes until soft. Divide the dough into 3 parts. Roll each part into a cylinder. Cut/pinch each cylinder into 8 pieces. Roll each piece into smooth and even balls between palms of your hands. Cover the balls with a damp towel.
2. Roll out all the dough balls one by one on a lightly floured board to a circular disk (approx 12 cm diameter) and arrange them on a tray. Turn the disk several times to make even circles. Use as less flour as possible while rolling the pooris. Do not roll the poori’s too thin, or else they will not puff up like a baloon.
3. Heat approximately 2 inch of oil in a deep frying pan or kadai/wok. (Never use non-stick pan for deep frying). Drop a tiny ball of dough into the hot oil, if it rises quickly then the oil is ready to deep fry the pooris. Slip a rolled out poori into the hot oil, making sure it does not fold over. Using a slotted spoon gently press the poori in the centre into the oil while rotating it and spoon hot oil continually over the cooking poori. Within seconds it puffs and swells and turns into a lovely light golden color. Turn over and fry other side in the same way. When both sides are pale golden brown, remove to a paper lined tray and continue frying until all the pooris are cooked. Do not stack them. Stacking deflates the puffed up pooris and makes them soft. My hubbby likes soft pooris so I stack a few especially for him. Serve immediately while still hot along with Cholay. Pooris can be kept warm for a few minutes in 200°F oven if stood on their sides without crushing them. The pooris will deflate eventually if left uneaten, but they will still taste great. You can also use them as a great snack along with any curry of your choice for picnics and while travelling.

Cholay – Chickpeas in a spicy sauce

Ingredients:

Dried whole Chickpeas/Garbanzo beans/Kabuli Chana – 1 cup
Ginger garlic paste – 2 tsp
Salt – to taste
Turmeric – 1 tsp
Dry roasted Ground Cumin seed powder – 1 tsp
Dry roasted Ground Coriander seed powder – 1 tsp
Turmeric powder – 1/4 tsp
Red Chilli powder – 1/2 tsp
Green chillies – 3, finely chopped
Tomatoes – 3, medium sized, finely chopped
Yellow Onion – 2, medium sized, chopped
Oil – 2 tbsp
Cilantro – 1 tbsp, for garnishing
MDH Chana Masala – 1 tsp
MDH Chaat masala – 1 tsp

Cholay – Chickpeas in a spicy sauce

Method:

1. Soak dried chick peas overnight in plenty of water.
2. Next day, drain the old water and add about 4 cups fresh water, 1 tsp salt and pressure cook until soft. Drain the chickpeas in a colander but reserve the liquid in a bowl.
3. In a heavy bottom pan, pour oil and add the onions, reserving a little amount for garnishing. Cook until they are lightly golden bown. Add the ginger garlic paste and fry along for a minute. Add tomatoes, salt, turmeric, red chilli powder, chana masala, chaat masala, green chillies, cumin powder, coriander powder and cook until the tomatoes are mushy and well cooked. Add the boiled chickpeas, 2 cups of the reserved water and mix well. Mash up a few of the chickpeas to impart a gravy consistency. Let it cook for 10 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori or just as a snack.

Luv,
Mona

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