Zaiqa

The combination of Soya nuggets and Spinach is very healthy with added nutrition from Soya proteins. Soya is an excellent source of protein including all amino acids, being the only vegetable whose protein is complete. It is also a good source of calcium, vitamins, omega-3-fatty acids and dietary fiber. Benefits of Soya include promoting heart health with LDL cholesterol (Bad Cholesterol); preventing Cancer and alleviating menopausal symptoms.

Dried Soya Nuggets available in the market  ~  Soaked Soya Nuggets

Soak Soya nuggets in surplus fresh cool water for 1-2 hours. Later, squeeze them, drain the water and put the squeezed nuggets in a dry bowl. Add fresh cool water to it and again squeeze them, drain the water and put them in a bowl. Repeat this about 8 times, until there is no lather in the water when you squeeze them while washing them up. This is important, otherwise the lather in soya will cause severe flatulence. So, be careful there.

Likewise, Spinach or Palak, the most common green leafy vegetable is rich in iron, hence valuable for the treatment of anemia. It is also full of various antioxidants and vitamin A,B and C, folate, potassium and ample dietary fiber. Including Spinach regularly in your diet also improves eye health and fights against cancer.

Soya palak along with Rice and Lemon Dal ~ My Lunch plate

Wash the leaves thoroughly and pat them dry before you chop them to ensure that there are no pesticides.

I prepare this curry quite often in my house as a replacement for Palak Gosht. The Soya nuggets that I have used here taste yummy paired with spinach. They are available at various food stores very commonly.

Soya Palak – Spinach with Soya Nuggets

Ingredients:

Spinach/Palak – 300 gms, chopped (Fresh or frozen)
Canola oil – 1 tbsp
Yellow onion – 1, large, finely sliced
Dried Soya nuggets/Soya Vadi – 3/4 cup
Red chilli powder – 2 tsp
Salt – 1 1/2 tsp
Roasted cumin seed powder – 1 tsp
Roasted coriander seed powder – 1 tsp
Tomato – 1, large, finely chopped

Method:

-In a pan, add the sliced onion and stir fry it for a few seconds. Add the soya nuggets and fry them along stirring frequently for 5 minutes.
-Add spinach and the remaining ingredients. Pour in half cup water and mix well. Cover the lid and let it cook until the spinach is tender. Serve warm.

Go Unplugged: Earth hour, a worldwide voluntary movement initiated by WWF in the year 2007, to raise global awareness against climate change, is 1 day, 5 hours and 18 minutes from now, depending on where in the world you live. Be sure to participate by turning off all non-essential lights and electrical appliances for an hour on March 28, 8:30 pm to 9:30 pm, that is tomorrow ~ www.earthhour.org

Remember it is not only at the Earth Hour to do our part to save the earth, we have to be conscious all the time and practice ways to save our earth for a healthier, safe and cleaner place to live. Teach your kids to always shut down lights when not in use. It is one thing my parents have always taught me. Contributes a lot in conserving energy.

Also, head over here to watch the very pleasant Hyderabadi culinary celebrity – ‘Kunwar Rani Kulsum Begum’, the niece of Salar Jung III, dishing out a wonderful TAMATAI MURGH. Enjoy the video!

Luv,
Mona

Sheekh kawabs are quite interesting and fun finger foods to prepare, and very versatile too. I love to mix and match and play with a variety of ingredients to flavor the sheekh kawabs and alter the tastes deliciously for a change. I had also posted an another version of sheekh kawabs a few months back. The main ingredients in todays version of sheekh kawabs are dhaniya/cilantro and hari mirch/green chillies, lending a faint tangy yet fresh flavor to them. These kababs are sure to whet your taste buds.

My lunch plate – Khushka with Khatti dal and Sheekh Kawab
(Plain boiled rice with sweet and sour lentil soup and Meat Kababs)

Marinate the meat in the spice mixture for atleast 6-8 hours or overnight for the best results, so that it absorbs all the flavors and the meat gets tender. One of my close friends S was telling me that she sun-dries the peels of very raw young papaya and once completely dry, powders them to store in jars in cool dark place at room temperature. It has a long shelf life. She added that she uses about a pinch or two of this powder as a tenderizer for the meat and leaves it to marinate for delicate melt in mouth kawabs. This I thought is a useful tip to share with my readers.

Sheekh Kababs – Minced meat Kebabs (II)

Makes: 15-18, enough for a large gathering

Ingredients:

Dry roasted and powdered Cumin seeds/Zeera – 1/2 tsp
Dry roasted and powdered Coriander seeds/Dhaniya – 1/2 tsp
Green chillies/Hari mirch – 8, roughly chopped
Lean Lamb meat (boneless) – 900 gms, cubed into bite size pieces (or) Minced Lamb/Veal meat – 900 gms
Thick yogurt – 2 tbsp
Chopped blanched almonds – 1 tbsp
Turmeric/Haldi – 1/4 tsp
Salt – 2 tsp
Red chilli powder – 1/2 tsp
Egg -1, large
Ginger garlic paste – 2 tbsp
Khoa – 1 tbsp
Raw papaya skin paste – 2 tbsp
Roughly chopped Cilantro/Kothmir – 1 cup, loosely packed
Lemon zest – 1/2 tsp

Kawabs ready to be grilled

Method:

1. Wash the meat and drain it well till all the water has been removed completely and the meat is dry. This is important or else the shape does not come out very well.
2. If using meat cubes, add the meat to a food processor along with all the other ingerdients and pulse just until the meat is minced. Do not make it into a paste. Transfer the minced meat into a mixing bowl and add all the other ingredients and mix/knead well using hands. If using minced meat, simply mix/knead it with all other ingredients until well combined in a mixing bowl. Cover and let it marinate in the refrigerator overnight for for minimum 2 hours.
3. The next day bring it back to room temperature. Dip your fingertips in a little canola oil and smear you palms with it. Take a large lemon size ball of the meat mixture in your hands and shape it into a sausage. Insert a metal skewer into it to make hole all the way through it. Enlarge the hole by rotating the kawab a few times around the skewer. Remove the skewer and place the kawab on a greased baking pan lined with aluminium foil. Keep repeating until the whole mixture is used up.
4. Preheat the oven to 350°F. Place the baking tray uncovered in the middle rack. Turn the kawabs once after 15 mins. Let cook for a furthur 15 mins. Serve warm.

Suggested Accompaniments: For a simple meal, serve these kawabs warm along with Khatti dal and Khushka. You could also serve it along with Dalcha, Baghara khana and a salad for a party meal, or simply along with a chutney as a snack.

Tip: Leftovers? Chop up the two Kawabs roughly and keep aside. Warm a pita bread, cut it onto halves, open it up and add some chopped fresh lettuce, cucumber, sliced avocado, tomato, and the chopped kawabs. Add a few drops of Chipotle hot sauce and some low-fat yogurt as topping. Serve these delicious pita pockets immediately.

Luv,
Mona

Finally the snow seems to be melting away and I can hear water running down on the streets into the drains through everywhere. It wont be long when the piles and piles of snow will slowly flow away and evaporate, and I am so looking forward to it all inshallah.

Frozen Moment #5 – Spring’s not very far from now

The weather was in single digits yesterday, after a long long time. I was very delighted to take a walk, and feel the cool but bearable winds. During the days, sunlight streaming in through windows when the sky is clear and not cloudy gives me utmost pleasure and awaken my dull and boring days.

Today I prepared Khatta shorba, one of the easiest, light and delicious Hyderabadi curry that I enjoy along with Khadi dal and Chawal for a filling dinner or lunch.

Aloo-Gosht ka Ka Khatta Shorba – Aromatic Soured Meat Stew

Khatta Salan means ‘tangy curry’. Sometimes the curry is also referred to as Khatta shorba means ‘tangy stew’. The sourness from the tomatoes and tamarind, a slight heat from red chilli powder and the subtle sweetness from onions along with the roasted spices impart an aromatic and delectable flavor to this tomato stew. This same tomato base or shorba is used in many other versions of the khatta shorba, which are Karele ka Khatta Shorba, Bhendi Ka khatta shorba, Arvi-Gosht ka khatta shorba etc.

Aloo-Gosht ka Khatta Salan – Meat & Potato in Aromatic tangy Tomato Stew

Ingredients:

Lamb shouldermeat with bones – 600 gms, washed and cut into bite size pieces
Yellow Onion – 3, large, finely sliced
Red chilli powder – 1 tbsp
Salt – 2 1/2 tsp
Curry leaves – 2 sprigs, fresh
Ginger garlic paste – 1 tsp
Turmeric – 1/4 tsp
Roasted Cumin seed powder – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tomatoes – 5, large red and ripe, finely chopped
Potatoes – 3, medium sized, quartered
Tamarind juice/Lemon or Lime juice – 3 tbsp
Canola oil – 5 tbsp

Method:

• In a large pressure cooker at medium high heat, add oil, and as soon as it warms up add the sliced onions and fry until golden brown. Add ginger-garlic paste, curry leaves, salt, red chilli powder, turmeric, cumin powder and meat bones. Let cook until the meat is no longer pink. Add tomatoes and cook along until it starts leaving oil. Pour in water to cover and pressure cook until the meat is cooked.
• Add the quartered potatoes and tamarind/lemon/lime juice and around 2-4 cups of water to the meat stew and let it cook  half covered for a further 5-10 minutes or until the potatoes are fork tender. Remove from heat and serve.

Suggested Accompaniments: Chawal and Khadi dal.

Note: You can replace potatoes with peeled and quartered turnips to make it ‘Shalgam aur Gosht Ka Khatta Salan’ – Turnip and Lamb meat in a Tangy Sauce.

Luv,
Mona

A few days back I was chatting with one of my very close friends. When she said she had sautéed taro root for lunch, that was enough for me to search for Arvi/Arbi/Taro Toot/Colocasia, in the market the coming weekend to buy some of those fresh tubers.

Colocasia/Taro root – Arvi

Taro root is a startchy vegetable just like potato but has a delicious nutty flavor. Roasted taro root is one of my favorite side dishes. I could eat it as a snack, as a side-dish. I also find this method of preparing this root vegetable easier as the skin peels out quite effortlessly after boiling and a quick roasting lessens its sliminess considerably. Simply boil them until tender then stir fry them to perfection. Lovely! Enjoy the stir-fried wholesome starchy tuber.

Masalewali Bhunihuwi Arvi – Spice Crusted Roasted Taro root

Ingredients:

Taro root/Caolocasia/Arvi – 8, medium sized
Canola oil – 2 tbsp
Mustard seeds/Rai – 1 tbsp
Turmeric – a pinch
Nigella seeds/Kalonji – 1/2 tsp (optional)
Red chilli powder – 1 tsp
Roasted Coriander/Dhaniya powder – 1/2 tsp
Salt – 1 tsp
Dry Raw Mango powder/Amchur powder – 1 tsp (optional)

Masaledaar Bhunihuwi Arvi – Spice Crusted Sautéed Taro root

Method:

1. Wash the taro root and add them to a pressure cooker. Pour in water to cover them. Close the lid and pressure cook until they are soft but not over cooked. You can also steam them until they are fork tender. Once soft, peel and cut into small pieces.
2. Pour oil into a large flat heavy bottomed frying pan at medium high heat and as soon as it warms up, throw in the mustard seeds, nigella seeds, turmeric powder, salt, coriander powder and red chilli powder. Add a splash of water and let it cook for 30 seconds.
3. Working quickly, spread the taro root pieces in a single layer in the pan above the masala, and let them sear. After a minute, when they are nicely browned, lower the heat and gently flip them all so that they sear well on all sides and the masala gets coated evenly on all the taro root pieces. Sprinkle Amchur powder all over stir fried taro root.
4. During the last 2-3 minutes, cover the lid of the pan. Remove from heat and enjoy the sautéed Taro root.

Luv,
Mona

Mirchiyon ke bhajiye, or stuffed deep fried chillies in a thick chickpea flour batter is a very common sight as a snack item loved my almost all Indians. Its one among the top rated street foods dear to every Bharatiya.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

In this cold and chilly weather, I had prepared these as a snack. Actually I was missing Hyderabad so much and felt very nostalgic. It was necessary for me to have Mirch Bhajiye atleast once weekly, or even better more than that when I used to live in Hyderabad. My Ammi used to prepare them for us all, or we used to get them from the Chaat-Walas while shopping at Abids along with the delicious array of chutneys they offer.

Slit Serrano chillies

I use serrano chillies for preparing these bhajiye, you can however use any kind of long fat and straight green chillies that you like.

Mirch Bhajiye – Stuffed Deep fried Green Chillies

Ingredients:

Serrano chillies – 12, straight
Oil for deep frying

Roasted coconut paste – 1/2 tsp
Roasted groundnut paste – 1/2 tsp
Roasted Sesame seed paste – 1/2 tsp
Roasted Coriander seed powder – 1/2 tsp
Tamarind concentrate – 2 tbsp
Salt – to taste

For the batter:

Besan Batter

Chickpea flour/Besan – 300 gms
Red chilli powder – 1 tsp
Salt – to taste
Ajwain – 1/2 tsp
Water

Method:

• Wash and pat dry the chillies. Slit them with the tip of a knife and carefully remove the seeds from inside. (Be careful with your hands while you do this. Do not rub you eyes with your hands while doing this or else they will burn. When all the chillies are done, wash your hands well in warm soapy water)

• In a mortar and pestle, add all the ingredients for the stuffing and make a paste. Stuff the chillies with the prepared stuffing and keep aside.
• In a seperate bowl, add the flour and spices and mix well with a fork. Add water, just a little at a time, to make a thick and smooth batter. (Make sure the batter is not thin)
• Heat a Kadai or Wok at medium heat. Gently dip the stuffed chillies in the batter to cover them completely and slowly drp them into the hot oil. Deep dry until golden brown in color. Serve warm.

Suggested Accompaniments: Enjoy this snack along with any chutney of your wish.

Wishing every Indian a very Happy Republic Day. Mera Bharat Mahaan!

Luv,
Mona