Zaiqa

Talk about Hyderabad’s cuisine, and Hyderbadi Mirchi Ka Salan is sure to become a topic of interest there. This is one of the classic Hyderabadi curries with its characteristic lightly tangy and very subtly spiced creamy gravy.

Green Chillies /Hari Mirch – stems kept intact – slit and seeds shaken off

The masalas in this curry are all braised/bhun-na until oil floats on top, which is a critical procedure to draw out flavors from the various spices added to the gravy, and only in the last stages, water is added to give it a gravy consistency.

I have used spicy medium sized thick green chillies for this curry as shown in the picture, which are the usual kind favored. The chilies preferred for this curry should have smooth skin, not wrinkly, medium thick, straight and long and fresh with stems intact.

white poppy seeds/khus-khus

Do not be be under the misconception that as green chillies are being used in this curry, the curry is going to be fiery hot. Do not worry~due to the addition of spices like poppyseeds, sesame seeds, groundnuts and coconut, the gravy has a mellow and creamy attribute which is utmost delicious. Furthermore, the seeds from all the green chillies, which are main reason for the hotness of the chillies, are discarded before being added to the gravy, hence they are mild after being cooked.

Hyderabadi Mirchi Ka Salan – Green Chillies in Sesame Seeds Sauce

The procedure to prepare Baghare Baingan and Tamatar ks Salan is also almost the same as this curry. Also, you can also add any firm fish fillets (Red snapper, Haddock, Cod, etc) to the gravy instead of green chillies to make it a fish curry/Machli ka Salan . There is no difference, except for the fact that in Baghare Baingan, brinjals are used; in fish curry, fish fillets are used; in Tamatar ka Salan, tomatoes are used and in this curry, the green chillies are used.

Hyderabadi Mirchi Ka Salan – Green Chillies in a Tangy-Sesame Seeds Sauce

Ingredients:

Green chillies (thick and long, as shown in the picture) – 250 gms in weight
For dry paste/masala:
Khus Khus/White Poppy seeds – 1 tbsp
Till/Sesame Seeds – 1/2 cup/50 gms
Groundnuts/MoomPhalli – 1/2 cup/50 gms
Dry desiccated Coconut – 3/4 cup/50 gms
Dry roasted Coriander seed/Dhania powder – 1 tsp
For gravy:
Canola oil – 1/2 cup
Yellow Onions – 3, large, sliced slightly thick into semi circular rings
Ginger garlic paste – 2 tsp
Salt – 1 tbsp
Red Chilli Powder – 1 1/2 tsp (optional)
Turmeric/ Haldi – 1/2 tsp
Cilantro/ Kothmir – 3 tbsp, finely chopped
Thick tamarind pulp – 3 tbsp
For baghaar/tempering:
Cumin seeds/ Zeera – 2 1/2 tsp
Curry leaves/ Kariyapaak – 2 sprigs
Mustard seeds/ Rai – 1/2 tsp
Nigella seeds/ Kalaunji – 1/3 tsp
Fenugreek seeds/ Methi dana – 1/8 tsp

Method:

1. Wash, drain, then pat dry and slit the green chillies. Shake the seeds off the chillies to remove the extra spiciness (use gloves while you work with chillies to avoid your hands getting burnt with its chemicals). Keep the stems intact. Keep aside.
2. Heat a small non-stick frying pan at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and 1 1/2 tsp cumin seeds, all one by one separately for just 2-3 minutes until they are a few shades darker and remove them into separate bowls. Do not burn the spices. Once cool, rub off the skins of the peanuts. Grind them all separately in a spice grinder to a fine powder or a smooth paste without adding any water and keep aside.
3. Heat a large non-stick frying pan at medium high heat, and as soon as it warms up add the sliced onions. Let the onions sweat and keep stirring them until they are just starting to brown up in color as shown in the picture below. Once the onions are soft and lightly browned in color, remove them to a platter and keep aside. Once the dry roasted onions are cool, puree them in a grinder until smooth. Keep aside.
4. Pour oil in a cooking pot and once hot enough, carefully add the green chillies and cover with a splatter screen. The oil spits as soon as you add green chillies, so be careful. Stir fry them till blisters form on the skins. Using a slotted spoon remove the chillies to a platter and keep aside.

Clockwise from top – Fried green chillies, roasted desiccated coconut, roasted peanuts,
roasted sesame seeds and fried onions

5. In the same hot oil, add remaining 1 tsp cumin seeds, mustard seeds, curry leaves, nigella seeds and fenugreek seeds. Let the spices splutter for a minute. Add the pureed roasted onion paste and immediately cover the pan with a lid for a minute. Lower the heat to medium low and shake the pan to thoroughly mix. This is done for the mixture to absorb all the flavour from the baghaar(tempering). Uncover, lower the heat and add ginger garlic paste and fry for 3-4 minutes. Add the desiccated coconut paste, sesame seed paste, khus-khus paste and peanut paste and stir fry it for 2-5 minutes or until you see that the mixture comes together and starts leaving oil. Add the red chilli powder, salt and turmeric. Mix well and keep stir frying it for a further 2 minutes on medium low heat. Once the raw odor of the peanuts, ginger-garlic paste and coconut is no longer coming, add the dry roasted coriander and cumin seed powder and chopped cilantro and mix well. Pour in 3 1/2 cups warm water and the tamarind pulp. Mix well. Add the fried green chillies and stir. Cover the lid and let cook on simmer for 20-25 minutes while stirring frequently, until the oil has all separated and the chillies well cooked in the masala gravy. Remove from heat and serve the curry.

Suggested Accompaniments: Basmati Chawal/Plain Long White Rice, Murgh Biryani/Fragrant Rice+Chicken Casserole, Gosht Ki Biryani/Fragrant Mutton+Rice Casserole, Naan/Indian Flat Bread.

This is my contribution to Think Spice Think Poppy seeds event being hosted by RV at her blog.

( I am posting this recipe again as due to some problem this post of mine was deleted! )

Luv,
Mona

Tamaton Ka Kut (Tamaton is the plural of Tamatar) (Tamatar(singular) is Urdu word for Tomato) is an another classic Hyderabadi dish. I love the rich red colour of this sauce. Who wouldnt like to have a yummy subtly spiced tomato sauce along with pulaos and biryanis.

Tomatoes, with their juicy subtle sweetness enhance the flavor of most of the dishes. I consider tomatoes as one of the most essential ingredients in Indian cooking, next to onions.

I like to have Tamaton Ka Kut a little bit thick in consistency, not too thick though. I do not add too many spices to this dish, and like to have it only along with cumin and coriander seed powders as the main added spices.

Tamaton Ka Kut – Rich Tomato Saucy Curry
Serves: 6-8

Ingredients:

Tomatoes – 10, large, red and ripe, washed and quartered (or) Canned ground/crushed tomatoes – 596 ml
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pod/Lahsun –  2, whole, crushed
Dried Red Chillies – 2, each split into two
Fresh Cilantro/Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Heavy Cream – a dollop(optional)
Hard boiled Eggs – 4

Tamaton Ka Kut – Rich Tomato Saucy Curry

Method:

• Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled, pour into a blender container and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well.
• Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
• Pour oil into a small frying pan at medium heat and throw in the cumin seeds, whole red chillies, garlic pod and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
• Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
• Take the eggs and make light slits on the egg on all 4 sides of it making sure the slits are not deep into the yolk, just on the surface. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally.
• Once it is cooked, just before you serve, stir in the chopped cilantro and mint. Pour it into a warm bowl. Drop in a dollop of heavy cream and serve it warm.

Note: For a good dark red colour, add a few tablespoons of canned Tomato paste.

Suggested Accompaniments: It is uaually devoured along with Chinese Fried Rice, Vegetable Biryani or Pulaos as a side dish. WE use this sauce to wet rice when we have it.

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

Kawabs are one of the most delicious non-vegetarian tandoori item next to Tandoori Chicken. I heard and read at a site that the first kawabs were invented during the war times, when the animal was slaughtered, cut into pieces, and pierced by the only things they had along, sword (!) and they roasted it over fire. We in the modern world continue to do so, but in a more decent way, we have replaced swords with skewers. ‘Sheekh’ means a ‘skewer’, and ‘Sheekh Kawabs’ are the ‘Kawabs grilled/roasted on Skewers’.

Sheekh Kababs – Minced meat Kebabs

Kawabs are vegetables, or meat pieces or ground meat marinated with spices and wrapped around the skewers and grilled or roasted over fire, charcoal, or in oven. They are very easy to prepare too. Marinate them with the required ingredients, and later you just have to grill them. There is no long process to it. Kababs can be Vegetarian, Non-Vegetarian or both. They are a delicacy.

In this recipe I am using both minced chicken as well as minced lamb. The taste comes out very well. My Mother-In-Law usually prepares this type of kawabs. I learnt this procedure from her but modified it my way. An another version of Sheekh Kabab is posted here.

It is very important that after you wash the minced meat, the water from it has all been drained out completely, or else the shape doesnt come out very well. And while mixing the minced meat with the other ingredients, its important that you use your hands, and pulverise the mixture with your palm. You can marinate it for 2-6 hours in the refrigerator. Bring the whole marinated mixture to room temperature before you start grilling it.

Sheekh Kawabs – Minced meat Kebabs (I)

Ingredients:

Minced Chicken – 350 gms
Minced Lamb – 200 gms
Onions – 3, large, finely sliced
Dry Roasted Black Cumin powder – 3/4 tsp
Dry Roasted Sesame seeds powder – 3/4 tsp
Dry roasted Khus Khus powder – 3/4 tsp
Nigells seed/Kalaunji powder – 3/4 tsp
Dry Roasted Coriander seeds powder – 1 tsp
Dry Roasted Groundnut powder – 1 1/2 tbsp
Green chilli – 6, cut and grinded to paste
Garam Masala – 1 tsp
Raw papaya paste – 2 tbsp
Salt – 2 tsp
Red chilli powder – 1 tsp
Turmeric – 1/2 tsp
Eggs – 2, lightly beaten
Ginger Garlic Paste – 2 tsp
Cilantro/Kothmir – 1 tbsp, finely chopped
Plain Parsley leaves – 1 tbsp, finely chopped
Canola Oil – to baste the kababs, and to deep fry the onions.

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. Fry the onions in oil oil they are crisp and brown in colour. Remove them once they are done from the oil onto a paper towel.
3. In a bowl, mix all the ingredients, with your hands till they nicely mixed. Knead the mixture till pulverized with your palms. Later wash your hands very well with an antiseptic soap. Let the mixture marinate for 2 to 6 hours.
4. Bring it to room temperature, and divide the mixture into 8 balls. Shape each one into a long cylinder.
5. Dip your skewer into oil and insert it into the cylinders just to make a big hole in each one. Remove the skewer and continue doing it with all the shaped cylinders.
6. Take a baking tray and line it with aluminium foil, place the holed cylinders on the tray and baste them with oil. Grill/Broil at low heat, 15 minutes, per side. Grill them till they are nicely done on both sides. (You can even grill them on a charcoal grill for the best smoked flavor).

Suggested Accompaniments: Enjoy the kawabs along with ‘Kaddu ka Dalcha’, or ‘Khatti Dal’ and ‘Baghara Chawal’ aka Zeera rice, or simply along with a chutney as a finger food.

Tip: Enjoy the leftover kawabs as delicious Pita pockets.

Luv,
Mona

Pasta and left overs go well with each other. Especially when we homecooks, dont feel like being in the kitchen for longer times. I had many left over cut vegetables and some chicken in the refrigerator, so I thought of preparing a simple one dish meal adding pasta to it.

Spiral Veg-Chicken Pasta

You can enjoy this it at lunch, dinner or even at breakfast. You can even pack it in a lunch box and have this healthy and filling meal for lunch. Here goes the recipe:

Spiral Veg-Chicken Pasta

Serves : 3

Ingredients:

• Canola Oil – 2 tbsp
• Chicken breast pieces – 250 gms, cut into 1 or 1 1/2 cm cubes
• Yellow Onion – 1 cup, finely chopped
• Ginger Garlic paste – 1 tsp
• Baby Carrots – 3/4 cup, sliced thinly
• Green capsicum – 3/4 cup, chopped
• Red capsicum – 3/4 cup
• Cabbage – 3/4 cup
• Tomato Paste – 1 tbsp
• Water – 2 cups
• Maggi Chicken Bouillon-Halal -2 cubes
• Dry roasted Coriander seed powder – 1 1/2 tsp
• Cilantro – for garnish
• Spiral pasta – 250 gms

Method:

To Prepare the Pasta Sauce-

• In a pan on medium heat, pour oil and put the cut chicken pieces. Stir fry it for 5 minutes.
• Now add the chopped onion. Fry it till it is translucent in colour. Then add ginger garlic paste and stir it well for 2 minutes or so.
• Add all the cup vegetables and sprinkle a little bit of salt over it, maybe a big pinch, just to enhance the colour of the veggies. Stir fry the contents in the pan for about 5-7 minutes. Then add the tomato paste, water and the cubed chicken stock. Break the cube once it softens up and mix well.
• Cover the pan so the the chicken and vegetables soften up and absorb the flavours. The pasta sauce is ready.

To prepare the Pasta Dish-

• Prepare the Spiral pasta according to the instructions on the package.
• When you drain the pasta once it is done, reserve a cup of water and drain off all the remaining pasta water.
• In a bowl at medium heat, pour the earlier prepared pasta sauce, the reserved cup of pasta water, and the drained pasta.
• Mix well to coat the pasta with the sauce. Cover and simmer for about 2 minutes.
• Sprinkle with fresh coriander powder and garnish with fresh coriander/cilantro leaves and serve hot.

This recipe goes to Ruth hosting Presto Pasta Nights every friday, with the theme as to send her pasta recipes every week. I really liked her theme and the idea because, i cook pasta every weekend, and i look forward to try out different and new recipes of pasta dishes everytime. Her blog will surely help me 🙂 Thanks Ruth !

Interesting Read: Do you know your pasta shapes?

Luv,
Mona