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

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

Red kidney beans are one of the gorgeous beans among the Beans and Lentils food group. They are very nutritious too.

Rajmah Masala

Whenever I prepare this dish, I make it a point to savor them along with Palak Pooris, the combo I love to have for a meal or a filling breakfast. You can even have this red bean curry along with rice and a side dish, or prepare Rajmah Pulao for a one-dish meal.

Rajmah Masala

Serves: 4-6

Ingredients:

• Canola Oil – 2 tbsp
• Yellow Onion – 1, large, finely sliced
• Dried Red Kidney Beans – 1 cup (or) Canned Red KidneyBeans – 1 can (173 gms, Red Kidney beans in Water), drained
• Tomatoes – 2, finely chopped
• Thick Coconut Milk – 4 tbsp
• Garam Masala – 1 1/2 tsp
• Red Chilli powder – 2 tsp
• Salt – 1 1/2 tsp
• Dried Crushed Curry Leaves – 2 tbsp (or) Fresh Curry leaves – 8-10

Method:

• Wash and soak the Red kidney beans in surplus water overnight. The next day, drain them and in a saucepan, bring two litres of water on boil and add the soaked and drained beans and cook them along with half tsp salt till they are just soft. Do not make them mushy. Drain and keep aside
• Pour oil into a saucepan at medium heat and as soon as it warms ups, throw in the sliced onion. Stir fry them till they are golden. Add the drained Red kidney beans, chopped tomatoes, coconut milk, red chilli powder and salt. Stir gently to mix well and cover the lid. Simmer for about 10 minutes stirring it two times in between.
• Open the lid and mash the mixture a little bit with the back of a wooden sppon. Throw in the crushed dried curry leaves and the garam masala. Gently give it a stir and cook for 4-5 minutes more. Serve warm.

Suggested Accompaniments: It tastes delicious along with Palak Poori, my favorite combo. You can also have it along with Roti or Parathas or Rice.

I am sending this to as an entry to the Click:Beans ‘n Lentils event hosted by Jai and Bee at Jugalbandi.

Luv,
Mona

Pasta is loved by everyone, and i believe it is one of those simplest one dish meals one can think of which is also everyone’s favorite for times when you have to serve the meal in less than 35 minutes. This is one such dish that i prepare using the usual ingredients and turns out to be a great hit with my loved ones.

This is my lovely Sisters recipe. She taught me this recipe and i prepare this along with any noodles that I have in my house. I also serve it along with Chicken Tikka, Salmon Tikka or Lamb Tikka. Children will especially devour upon it, and the elders too.  

Fettucine in Creamy Coconut Milk 

Coconut Milk here makes a creamy sauce giving it a rich golden colour. Its healthy and nutritious.

Fettucine in Creamy Coconut Milk  

Ingredients:

To Prepare Sauce

• Canola Oil – 4 tbsp 
• Yellow Onions – 2, thinly sliced
• Tomatoes – 1, large, finely diced
• Red Chilli Powder – 2 tbsp
• Salt – 2 tbsp
• Garam Masala – 1 tbsp
• Cornmeal – 2 tbsp
• Coconut Milk – 3 tbsp
• Light Cream – 1 tbsp
• Water – 2 cups approx
• Green Capsicum – 1, chopped
• Red Capsicum – 1, chopped
• Cremini Mushrooms – 100 gms, sliced

To Prepare Pasta 

• Fettuccine Noodles – 500 gms
• Water – 5.5 litres
• Salt – 1 tbsp

Method:

• In a heavy non-stick saucepan at medium high heat, pour in oil and as soon as it warms up, add the sliced onions and sauté them till they are light brown in colour. Add the chopped tomatoes, red chilli powder, salt and garam masala. Mix and let it cook on medium heat till the tomatoes are mushy.
• Transfer the mixture to a blender container and add cornmeal to it. Blend till pasty.
• Pour this paste back in the same pan and let it cook till oil seperates.
• Add Coconut milk, cream and water to it. Let it cook for 3 minutes.Throw in the chopped red and green capsicums and mushrooms. Bring to a boil at medium high heat.
• Meanwhile in a large saucepan , pour water and add the remaining salt to it. Bring it to a boil and add the pasta and stir until water again returns to a boil. Cook uncovered for 9 minutes stirring occassionally or until al dente. Drain.
• Mix the drained pasta with the prepared Coconut milk sauce in the saupan and cook on low heat for 3 minutes.

Suggested Accompaniments: Serve it hot along with Boiled halved Eggs, and sliced Black Olives, Chicken Tikka or Lamb Tikka or Salmon Tikka, Chicken Croquettes, Pan Grilled Chicken Mustard, Grilled Sweet Chilli Chicken.

Luv,
Mona

Murgh Qorma is one dish I and my family cannot live without, because we are pakka Hyderabadis at heart. Its Irf‘s most loved dish. He will rate it ten out of ten all the time.

The masala which forms the base of the gravy consisting of yogurt, ginger-garlic, groundnut, coconut and fried onions and cashew nuts, chironji nuts and almonds, for this classic Hyderabadi dish is first braised/’bhun-na’ until oil floats on top, a technique essential for Qorma preparation, and then in the end, water is added to give it a gravy consistency and the chicken is simmered on low in the creamy fragrant yogurt sauce. Qorma is usually had along with Naan or Rumali Roti. The bread is dipped into the warm sauce, and had with a few bits of Chicken in each morsel.

A typical Hyderabadi menu for an occasion such as marriage will be: Non-Vegatarian or Vegetarian Kababs, or Spring rolls, or Marag as Appetizer; Any Sookha Salan (dry curry) of Chicken or Mutton; or a Chicken or Lamb Qorma (this will be the Patla Salan – gravy curry) with Rumali Roti (Rumali in Urdu language means kerchief, its called so because the roti/flat bread is unbelievably as thin as a kerchief!, it is light and very yummy); a Lamb Biryani or Chicken Biryani along with Mirchi Ka salan; and then a Meetha in the end. Ah! I am missing India and my hometown’s wonderful and mouth watering dishes. I am proud of my native home, Hyderabad for its most illustrious and scrumptious cuisine. Inshallah will post the recipes of each and every recipe here to share with you all, the way I prepare it in my house.

I plan to inshallah someday publish a cookbook of my own where I can write all my recipes, my version of Hyderabadi Cuisine. I have not done much about it at all. This thought and wish always lingers on my mind and I will inshallah definitely be doing something about it. I will need resources for this project though.

Lazeez Murgh Qorma with Parathas in the Milton hot-pot

You can also add heavy cream, cashew nuts, chironji nuts or almonds, shallow fried quartered potatoes, or shallow fried large cauliflower florets to the gravy. But it is optional. You can even omit chicken or lamb/sheep meat only add potatoes and cauliflower instead, to make it ‘Aloo/Potato, or PhoolGobi/Cauliflower Ka Qorma’, a vegetarian version. Or simply make it ‘Malai/Creamy Qorma’, excluding both the meat and vegetables.

Lazeez Murgh Qorma – Chicken Simmered in Fragrant Spiced Coconut-Groundnut-Yogurt Sauce

Ingredients:

Chicken with bone/Boneless Chicken Breast – washed and cubed into bite size pieces, 600 gms
Red Chilli Powder – 2 tsp
Turmeric – 1/2 tsp
Ginger-Garlic Paste – 2 tsp
Salt – 2 tsp
Lemon juice – 1 1/2 tsp
Onions – 4, large, sliced thick into semi circles
Cashewnuts, Chironji nuts and Almonds – 1 tbsp each, soaked in 1 tbsp milk for 30 mins (optional)
Yogurt – 400 ml, lightly beaten
Coconut cream powder – 1 tbsp
Roasted Groundnut paste -1 tbsp
Mint leaves/Pudina – 1/4 cup, finely chopped
Cilantro – 1/2 cup, loosely packed and finely chopped
Green chillies – 3, small sized, finely chopped
Canola oil

Method:

1. Marinate the chicken in ginger-garlic paste and lemon juice mixture for an hour.
2. Take a heavy bottomed non stick saucepan or a cast iron pan on medium heat and once it is warm enough, throw in the thickly sliced onion semi circles with no oil. Keep stirring and cooking the onion until the onions are lightly browned in color. Once done, transfer them into a blender container. Add the soaking cashew nuts, almonds and chironji nuts along with the milk to the blender container. Also pour in the yogurt and coconut cream and process/blend till it is a smooth puree.
3. In heavy bottomed non stick saucepan, heat 3 tbsp canola oil and add the marinated chicken, quickly fry them lightly on all sides in batches, stirring gently and occasionally till just lightly browned. Remove them with a slotted spoon in a bowl and keep aside.
4. In the same pan with the leftover oil in which the chicken were just shallow fried, add 3 more tbsp canola oil at medium heat . As it warms up add the pureed onion-yogurt mixture and let it cook for five minutes on medium flame. Reduce the flame to medium low, add red chilli powder, salt, turmeric and mix well. Cover it for a minute. Keep a close eye on it and keep giving it a stir every now and then. Add the roasted groundnut paste to it. Mix well and cover the lid again. The oil should start to separate by now. Let it cook a bit more, if the mixture has become too dry add a few splashes of water and cook it till all the oil has very nicely separated out.
5. Gently drop in the shallow fried chicken pieces in the cooking gravy and mix well. Cover the lid for a minute. Pour in two glasses of water. Add the mint, cilantro and green chillies. Mix well and increase the flame to medium high, let it it come to a boil once. Lower the heat, cover the lid and let it cook for 10 minutes. Once the chicken is done, serve it immediately.

I am sending this Qorma to Meeta as the theme for her Monthy Mingle this time is ‘Comfort Foods’. I’m waiting for its round up, now who doesnt like Comfort Foods?!; and I am also sending this as an entry to ‘Think Spice, Think Turmeric‘ event being hosted by Sudeshna.

Luv,
Mona