Zaiqa

‘Baghare Baingan’ (in Urdu) when translated into english language means ‘Tempered Eggplants’. Baghaar or tempering is an Indian process of flavoring the oil with spices which is used in the preperation of a curry to impart added taste and aroma.

Aubergines, Peanuts and a large sized Onion (One of the Aubergines has an ‘X’ shaped incision at its base)

This is a lovely and delicious brinjal side dish, a hallmark and peculiar to the state of Hyderabad, usually seen being served at Daawat – weddings, parties and large gatherings. It is generally had as a side dish along with Biryanis or some people even enjoy it along with a Roti/Paratha.

Baghare Baingan – Tempered Aubergines in a rich Sauce

The eggplants are cooked twice, once they are shallow fried and then later simmered in a fragrant sweet and spicy sauce of sauteed onions and roasted spices. The tamarind imparts a tangy kick to the sauce consisting of roasted nutty and buttery peanuts, poppy seeds and coconut, a range of aromatic spices and caramelized onions.

Only Indian eggplants that are small, shiny deep purple and fresh are used for this curry. These are easily available at many Indian stores. Brinjal/Eggplant/Aubergines or Baingan are not a favorite of many people, but I suggest you all try this dish once and you will definitely love it. It is one of the best aubergine dishes I have ever had.

The procedure to prepare Mirchi Ka Salan or Tamatar ka 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 brinjal to make it a fish curry/Machli ka Salan; or halved tomatoes to the gravy to make it Tamatar ka Salan. There is no difference, except for the fact that in Mirchi ka Salan, green chillies are used; in tomato curry, tomatoes are used; in fish curry, fish fillets are used; and in this curry, the brinjals are used.

Baghare Baingan – Tempered Aubergines in a Spicy Nutty Tangy Sauce
Cooking time: around 45 minutes; Serves: 6

Ingredients:

Eggplants/Baingan – 6-8, indian variety~small sized, fresh, and deep purple in colour
For dry masala paste:
Khus Khus/White Poppy seeds – 1 tbsp
Till/Sesame Seeds – 1/2 cup/50 gms
Peanuts/Groundnuts/MoomPhalli – 1/2 cup/50 gms
Dry Desiccated Coconut – 3/4 cup/50 gms
Coriander seeds/Dhania – 1 tsp
Cumin seeds/ Zeera – 1 1/2 tsp
For baghaar/tempering:
Cumin seeds/ Zeera – 1 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
For gravy:
Canola oil
Yellow Onions – 4, large, sliced slightly thick into semi circular rings
Ginger garlic paste – 2 tsp
Salt – 1 tbsp
Red Chilli Powder – 2 tsp
Turmeric/ Haldi – 1/4 tsp
Cilantro/ Kothmir – 2 tbsp, finely chopped
Thick tamarind pulp – 4 tbsp

Method:

1. Wash the eggplants and make four incisions, perpendicular cuts (an X) from the base of each eggplant, taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside. In a kadai pour oil to deep fry. When the oil is hot, drain the brinjals. Deep fry the brinjals for about 10-15 minutes until they are tender and well cooked. Gently remove them in a platter and keep aside.
2. Heat a small non-stick frying pan or a cast iron skillet at medium high heat and once it is hot, dry roast the desiccated coconut, sesame seeds, khus khus, peanuts, coriander seeds and 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 or a cast iron skillet 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. 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. Heat 1/4 cup oil in a heavy non-stick pan at medium heat and as soon as it is warm, add the ingredients under the heading ‘for baghaar’ – cumin seeds, mustard seeds, curry leaves, nigella seeds and fenugreek seeds. Let the spices splutter for a minute. Then 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 brinjals 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 brinjals are soft and completely done in the masala gravy. Remove from heat and serve the curry along with Pulao or Biryani or Naan.

Suggested Accompaniments: Biryani, Roti, Paratha

Varieties of Eggplant

This goes to the Monthy Mingle event currently being hosted by Ruth. The theme this time is Sensational Sides, and Baghare Baingan fits perfectly for the title of the event.

Inshallah my next post is going to be the round up for RCI:Authentic Hyderabadi Cuisine which I will publish in just a few days from now. So keep checking on it. Take care of yourselves everyone and Have a good weekend!

Luv,
Mona

Inshallah the holy month of Ramadhan begins from tomorrow here, I wish all my readers Ramadhan Mubarak! May the choicest blessings of ALLAH (سبحانه وتعالى) shower upon us all, and grace our home with peace joy and happiness.

Ramadhan Mubarak to you all!

This month inshallah, like the last year, I will try to take some time out and post about the Ramadhan special dishes, some authentic, and some daily recipes, with tips to make life easier.

Tip: In my current daily schedule, I do not get time to sit at home and cook leisurely for Iftaar or the dinner afterwards, or for Seher for that matter. So what I do is, I stock up my refrigerator and freezer with cooked food that I prepare as and when I get time. Lots of curries in the freezer- both vegetarian, non-vegetarian and dals., Rice for the week in the refrigerator. When I have to serve food, I reheat them all for a few minutes in the microwave and serve it all piping hot on the Dastarkhaan. This way I stay peaceful and get ample time for my studies and prayers. This a great tip that I learnt from my MIL.

Mature/Full-grown Fenugreek leaves/Methi in pot

Mature Funugreek Leaf/Methi

To Grow Methi: This Summer, I had planted Fenugeek leaves/Methi along with the others. Methi is very easy to grow and the quickest to germinate. Just sprinkle a few fenugreek/methi seeds on wet soil and cover them up lightly using damp soil. Keep watering them everyday a little bit, you will soon see small seedlings in about a week time. Usually we Hyderabadis do not use the full grown mature Fenugreek leaves/Methi leaves in cooking. We pluck the leaves when they are at the two-leaves stage, tender, young and full of flavor. Click here to have a look at the tender baby methi available in Indian farmers markets. This time however I let it grow and used mature leaves to prepare Murgh Methi.

Murgh Methi is a delicious and well-known Hyderabadi chicken curry. I prepare it usually in the oven when I cannot devote my time to attend to the chicken cooking on stove top. But I have tried both the methods, the stove top method and the Oven method, and the curry was just as delicious both the ways.

Murgh Methi – Chicken with Fenugreek leaves

Ingredients:

Chicken with bone – 1.3 kgs, cut into medium size pieces
Onions
Canola Oil – 1 tbsp (optional)
Canned Tomato paste – 1/2 cup
Ginger -Garlic paste – 2tbsp
Red Chilli powder – 2 tsp
Turmeric – 1/4 tsp
Salt – 2 tsp
Dy roasted Cumin seed powder – 1 tsp
Dry roasted Coriander seed powder – 1 tsp
Fenugreek leaves – fresh, roughly chopped, 1 cup

Oven Method-The following is a quick method, where you do not have to stand in front of the stove attending to the chicken and tiring your legs. You have to simply marinate it and then let it slow cook in you oven, saving you lots of time:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. In a large flat baking dish, add 100 gms of store brought fried onions. Add the chicken along with all the other ingredients except the fenugreek leaves and mix well so that all the chicken pieces are coated with the marinade. Cover the dish with aluminium foil and keep in the refrigerator for 30 minutes to 3 hrs.
3. Pre-heat the oven to 350° F.
4. Bring the marinated chicken to room temperature and keep the dish, covered, in the oven and let it cook for about 35 minutes. Later, carefully remove the aluminium foil (hot steam can burn your fingers) and throw in the fresh chopped fenugreek leaves. Gently stir to mix without breaking the chicken pieces. Cover once again with the aluminium foil and put it back into the oven and let it cook for a further 10 minutes. Serve warm.

Stove-Top Method-If you do not happen to have an Oven in your house, You can always prepare this curry on stove-top. The following is the procedure for it:

1. Wash the chicken pieces, pull off the skin and excess fat and leave to drain in a colander.
2. Pour oil into a large frying pan and fry two large finely sliced onions till golden brown. Add ginger garlic paste, and chicken pieces and stir fry them till they are lightly browned on all sides.
3. Add salt, red chilli powder, cumin seed powder, coriander seed powder, turmeric and canned tomato paste. Close the lid and let it cook for 15-20 minutes for until the chicken is tender and fully cooked and oil floats on surface. Add a little water if needed to cook.
4. Add the chopped fenugreek leaves and gently stir to mix well, taking care not to break the chicken pieces. Let it cook uncovered for 5 more minutes. Serve warm.

Suggested Accompaniments: Khatti Dal/Sojni Ki Phalli Ki Patli Dal, Khushka/Roti for a filling delicious meal.

Luv,
Mona

‘Phalli’, in Urdu Lanaguage means beans or pods. Sojni Ki Phalli in Urdu language, are also called as ‘Drumsticks’ in English language. They are long, green, slender and triangular pendulous pods which grow on the Drumstick tree or Moringa oleifera, its scientific name. The trees are drooping and are native to the Indian subcontinent mainly. The tree is very useful as it does not require any special conditions to grow well and the leaves and pods are high in nutrition. The tree is drought resistant and almost each and every part of the tree is useful to mankind. I have however never consumed the leaves of the plant, but I simply love the drumsticks.

The pods which are rich in vitamin C, iron, folic acid and calcium have an outer hard skin, winged and waxy seeds in the centre and a delicate delicious pith in between. They are very long in length, around 30 cm or more. Once cooked, the only parts of the pod consumed are the sweetish and delicate jelly like pith and the winged seeds. Be sure to look for younger looking ones which are bright green in color while you shop.Seeds show as knobbles in mature seeds, avoid these. They are available fresh at various Indian stores selling groceries, and are also sold canned. However canned or frozen drumsticks can only give you a faint impression of the real thing.

To prepare the pods, they are first washed and pat dried, top and bottom trimmed, and the outer skin is scraped slightly with knife, cut into 5-6 cm long tubes and then simmered in water and spices for 10 minutes to be added to any curry or dals and consumed. There is a particular method by which the pods are consumed. The pods are easily broken into three strips once cooked and each strip is scraped by a spoon or by running your teeth down the lenth of the strip. Some even chew the outer tough skin to extract the juices and the sweet pith and later the skin is discarded it at the side of the plate.

Among the various dishes in which these pods are added, the most favorite one enjoyed by me is Sojni ki Phalli Ka Dalcha. I remember I was a little kid when I tasted these for the first time, and I still love them immensely.

Sojni ki Phalli ka Dalcha- Drumsticks in a Tangy thin Lentil Soup

Ingredients:

Sojni ki Phalli/Drumsticks – 4, cut into small tubes-approx 5-6 cm in length (as shown in the picture above)
Tuvar ki dal/Yellow lentils (or) Masoor ki dal/Red lentils (or) Chane ki dal/Bengal gram – 1 cup
Red Chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Tamarind concentrate – 3 tbsp
Canola Oil – 2 tsp
Curry leaves, fresh – 5-8
Dried Red chillies – 3
Garlic Cloves – 2, large, smashed
Tomato – 2, finely chopped

Method:

1. Soak the dal for about 2 hrs in surplus cool water. Later drain and boil the dal in a saucepan with 4 cups of fresh water along with a pinch of salt and turmeric until the dal is mushy. Add tamarind concentrate to the dal. With an immersion blender, puree the dal or whisk it alternatively until smooth.
2. Meanwhile, in a pressure cooker, pour oil, add the curry leaves and the dried red chillies, cumin seeds, garlic cloves and as soon as they start to splutter, add red chilli powder, turmeric, salt and the chopped tomatoes. Mix well. Add the drumsticks and pour in 2 cups water. Close the lid and pressure cook for 5 minutes or until the pods are done. To test doneness, try breaking a pod using a spoon, if it easily breaks, then it is done. Pour the pureed dal into the saucepan with the drunsticks and pour water to achieve the consistency you want. Add tamarind concentrate, and let it cook on medium for 5 more minutes. The dal is neither too thick or too thin in consistency. Serve warm.

Suggested Accompaniments: Basmati Chawal, and a Vegetarian or Non-vegeratian side dish.

This delicious dal is my entry to the event ‘Delicious Dals from India’ being hosted by Suma at her blog Veggie Platter.

Luv,
Mona

Biryani is one of the most famous Hyderabadi one-dish meals craved and devoured by people from all over the world. The basic process of preparing Biryani involves the layering of raw marinated or cooked meat along with half cooked long grained aromatic Basmati rice, and a range of fresh spices and herbs for exceptional flavor and aroma.

Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.

Pakki Biryani: where are half Basmati cooked rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani

Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani
2. Kachche Aqni ki Dum Murgh Biryani (which I am writing about today)

The preparation process of Kachchi Biryani is rather simple compared to the Pakki Biryani. In Kachchi biryani all you have to do is to marinate the chicken for overnight preferably and the next day layer it along with half cooked Basmati rice and leave it cook on slow heat/dum until completely done; whereas in Pakki Biryani you have to stand in front of your stove attending the chicken as it cooks completely, and then layer it with half cooked Basmati rice and finish it until done on slow heat/dum.

As you use the raw marinated chicken in this method, while you slow cook the Biryani on dum, the flavor of the chicken intensifies and infuses with the rice and other aromatic fresh herbs and spices giving you a heavenly aroma in the end which will fills your kitchen and your entire house.

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Here is the outline of the steps involved in the preparation, so that it is simpler for you all to understand the detailed method, follow these steps while you prepare the Biryani:

Outline of the steps:

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The Detailed method:

Tip: Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani turns upside down. One tip if you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.

Suggested accompaniments: I enjoy my Biryani with Mirchi Ka Salan or Baghare baingan and Dahi ki Chutney as a side dish, and glass of chilled coke alongside. Yumm-O!

Note: You can also go through this video of ‘Khan Biryani’ showcased by VahChef, one of my favorite chefs, to get an idea on how to prepare Kachchi Murgh Biryani. His method for Khan Biryani is a bit different but quite interesting though.

I shared this recipe as part of the RCI:Authentic Cuisine of Hyderabad Event that I am hosting this month on my blog.

Be sure to read all the rules for the event and drop me your entries. The last date to send me your entries is September 15th’ 07.

Luv,
Mona

Happy Indepedence Day all my dear Indians!

Kofta (in Urdu language, Singular-Kofta; Plural-Kofte) means meatballs. Among all the meatball curries that I prepare, two of them, the Methi-Gosht ke Kofte and this one that I am writing about today are the most favorite in my house and we devour them along with warm Naan, or Afghani Roti which I get from the market usually.

It is called as ‘Kacche Gosht ke Kofte’ as the meatballs/Kofte in this method are added raw into the hot gravy and are allowed to cook in it. The meatballs cook perfectly in the hot bubbling gravy within a few minutes. I love this technique because, as the raw meatballs cook in the hot gravy, they impert their juices and flavor and give a deep taste.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy

The two main ingredients here are Amchur in the Kofta and Green chilli paste in the gravy. You can feel the light tartness in the meatballs when you have them and the slight hotness due to the green chilli paste in the gravy make you leave wanting for more. It is a very simple recipe.

As Ramadhan is fast appraching, you can prepare this curry in large amounts, portion it and store it in freezable plastic food storage boxes that are microwave safe. When you sit to have your meal after iftaar, just microwave the box for a few minutes, and you are done. It will save you a lot of time.

You can use ground meat to prepare this curry, or if ground meat is not available, then you can even use meat chunks to prepare it. Wash and cut the meat chunks into bite size pieces, and put the chunks along with the spices for meaballs in a food processor, and pulse till the meat is well ground and mixed with the spices. Food processor is one of the most important kitchen gadgets in my kitchen. It makes my work very easier.

Amchur-Harimirch wale Kacche Gosht ke Kofte – Meatballs in a hot and sour gravy

For the Meatballs/Kofte

Ingredients:

Ground Veal/Lamb/Goat meat (or) Veal/Lamb/Goat meat chunks cut into bite size pieces or mince – 300 grams (read the notes above)
Dry Raw Mango/Amchur – 2 tsp
Red chilli flakes – 2 tsp
Garam Masala – 1 tsp
Salt/Namak – 1 tsp
Turmeric/Haldi – 1/2 tsp
Ginger-Garlic/Adrak-Lahsun paste – 2 tsp

Kacche Gosht ke Kofte – Raw meatballs

Method:

1. In a food processor or a blender, add all the ingredients and pulse till the mixture is all well mixed. Remove it into a bowl. Take a small amount into your hand and shape into little balls (approx 1 inch in diameter) rubbing the mixture between your palms. Continue making balls untill all the mixture is completed. Keep aside.
2. Wash your hands well with soap.

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.

For the Curry/Gravy:

Ingredients:

Canola oil – 4 tbsp
Yellow onion – 3 , large, thinly sliced
Salt – 1 tsp
Seseme seeds/Til – 1 tsp
Cumin seeds/Zeera – 1 tsp
Carom seeds/Ajwain – 1 tsp
Clove/Laung – 2
Green cardamom/Elaichi – 4
Cinnamon sticks/Dalchini – 1 inch stick
Ginger-Garlic paste – 2 tsp
Green chilli – finely chopped, 2 tsp
Red chilli powder – 1/2 tsp
Yogurt – 2 cup, lightly whipped
Beef Stock – 1 litre
Curry leaves – 6
Dried red chilli – 4, broken into two, seeds shaken out

Method:

1. Pour 3 tbsp oil into a large non-stick frying pan at medium heat and as soon as it warms up, add the onion and salt. Saute it for 3 minutes, then cover the lid. After 3 minutes, stir the onions, add a tablespoon of water and cover the lid again. Continue doing this until the onions are well browned and soft.
2. Add seseme seeds, cumin seeds, carom seeds, clove, green cardamom, cinnamon, and ginger-garlic paste and green chillies. Saute them for 2-3 minutes. Sprinkle red chilli powder.
3. Add the yogurt and keep strirring it continously for 1-2 minutes. Turn the heat off. Once cool, pour this gravy into a blender container and blend till finely pureed.
4. In the same pan pour 1 tbsp of oil and as soon as it warms up add the dried red chilli powder and curry leaves. As they begin to crackle in a minute or two, pour the pureed sauce back into the pan. Add the meat stock and increase the heat to medium high. Let it come to a boil.
5. Lower the heat to medium low, and gently add the meatballs one by one to the gravy in a single layer, and close the lid. Let it cook for 10-15 minutes. Keep gently giving it a stir every 3 minutes or so taking care not to break the meatballs. Serve warm.

Suggested Accompaniments: This curry goes very well along with Naan or Afghani Roti, or even along with steamed Basmati.

This curry goes all the way to Srivalli of ‘Cooking 4 All Seasons’ who is hosting the event- Curry Mela.

Also, congratulations to Jyothi of Shadruchulu for winning the title of ‘The Best Hyderabadi Blog 2008′.

Have a pleasant weekend eveyone!

Luv,
Mona