Tarkari ki Biryani

November 9th, 2010 Mona Posted in Almonds/Badaam, Broccoli, Canola Oil, Carrot/Gajar, Cashewnuts/Kaaju, Cilantro/Kothmir (fresh), Cinnamon/Dalchini, Clove/Laung, Cumin seeds/Zeera, Eid/Ramadhan/Iftaar, Ghee, Ginger-Garlic paste, Green Chillies, Green Onion/Hari Pyaz, Hyderabadi special, Mint/Pudina (fresh), Peas/Matar, Red Chilli powder, Saffron/Zafraan, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi, White Potato/Aloo, Yellow Onion/Pyaaz, Yogurt/Dahi 22 Comments »

I was immensely thrilled to learn just a few months back during this last Ramadan that Haleem is the first Hyderabadi delicacy to be granted the Geographical Indication Certificate (GI status) along the lines of the famous Tirupati laddu, Darjeeling tea, Goan feni and Banarasi silk. So it will only be referred to as ‘Hyderabadi Haleem’ from now on. How cool is that. I wish that Biryani and many other such iconic dishes of the city too get the recognition as soon as possible.

Biryani is a dish of royalty, of the nizams of the Hyderabad and the Moghuls, known for its cooking method, delicate flavor, heavenly aroma and the use of many spices in the right proportion. In Persian “Birian” means ‘fried before cooking’. There exist two kinds of Biryani, the non-vegetarian and the vegetarian versions. I have already blogged about both the kachchi (raw) and pakki (cooked) method of the Chicken and Mutton Biryani. You can find the recipes here. Apart from the Hyderabadi Biryani, many other versions also do exist, like the Iranian Biryani, the Khaibari Biryani (from Afghanistan) and Pakistani Biryani, all with a few regional variations that change with religion, geography and culture, but all under the same name Biryani. Today Hyderabadi Biryani caters to palates all over the world.

Chopped Mixed Vegetables

Like I had mentioned in my last post, I love to prepare traditional dishes like Nihari, Biryani and Haleem during the cold season. So the last weekend, I prepared Hyderabadi Vegetable Biryani along with Tomato Chutney as the main course for a dinner party.

Tarkari in Urdu language means vegetables. Just like the non-vegetarian version, the vegetarian version is just as ambrosial and a delightful crowd pleaser. All my guests loved it. I do not know how I missed writing about this Biryani all this while. So without further ado, for all those who were waiting for the Hyderabadi version of the Vegetable Biryani, here goes. Following is my Ammi’s recipe.

Hyderabadi Tarkari ki Biryani – Vegetable Biryani
Serves: 6- 7

Ingredients:

Fragrant long grained Basmatic Rice – 3 cups
Warm milk – 3/4 cup
Saffron strands – two pinches
Canola oil – 5 tbsp (or Ghee)
Yellow Onions – 2, large, finely sliced
Ginger garlic paste – 1 tbsp
Long Green chillies – 2, each slit lengthwise and chopped into half
Mixed Vegetables – large cauliflower florets, large broccoli florets, carrots cut into 2″ long thick sticks, capsicum (any color) cut into long and thin strips, green beans cut into 2″ long pieces, boiled/frozen green peas, quartered potatoes, quartered firm red tomatoes – 5 cups
Cumin seeds – 2 tsp
Red Chilli powder – 2 tsp
Salt – 4 1/2 tsp
Turmeric powder – 1/4 tsp
Cilantro – 1/2 cup, loosely packed, roughly chopped
Yogurt – 250 ml, 1 cup
Caraway seeds/Shahzeera – 1 tsp
Dried Bay leaf – 2
Cloves – 4
Green cardamoms – 5
Mint leaves – 1 cup, loosely packed, roughly chopped

Tarkari Biryani – Vegetable Biryani

Method:

1. Wash the rice in several changes of water and let soak in cool surplus water in a vessel.
2. In a small cup, pour in warm milk and saffron strands. Keep aside.
3. In a large and wide saucepan, add oil and as soon as it warms up add the sliced onions and fry them while stirring frequently until evenly golden brown in color. Remove the pan from heat and using a slotted spoon transfer half of the fried onion into a platter and reserve for garnish.
4. In the same saucepan, add the cumin seeds, ginger-garlic paste and green chillies, stir fry for a minute. Immediately add all the mixed vegetables. Also add red chilli powder, 1 1/2 tsp of salt and turmeric powder and chopped cilantro. Mix well very gently. Increase the heat to high and let the vegetables sear. Give the vegetables a stir every two minutes, until they get seared on all sides. Now add the yogurt and mix. Lower the heat to medium high and let cook covered for 3-5 minutes. Once the vegetables are cooked, (but not mushy) (do not overcook the vegetables) (pierce a knife into a potato and check if it is done) uncover and cook on high while stirring whenever required until the vegetables are almost dry. Keep aside.
5. In a large heavy bottomed vessel pour in surplus water and add shahzeera, dried bay leaf, cloves, green cardamoms and cover with a lid. Let it come a rolling boil. Once boiling, drain the soaking rice and add to the boiling water. Let it cook until the rice if half done. Once done, drain the rice and keep ready. Now starts the layering process of the Biryani. Working quickly, in the same vessel, add half of the drained rice. Now add the cooked mixed vegetables. Spread over the rice evenly. Now spread the reserved fried onions meant for garnish, and the chopped mint leaves evenly over the vegetables. Next, arrange the left over rice evenly covering the vegetables. Lastly, pour evenly the saffron milk. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
6. Cook the Biryani on high for 2 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat. Let the Biryani sit for 15 minutes before serving. Dig a spoon into the vessel and gently mix the Biryani. Serve on a platter. For a special touch, garnish with more fried onions, finely chopped cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins.

Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Tamatar ki Chutney or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.

Note:
1. You can also add chopped paneer cubes, sliced mushrooms, and soy nuggets along with the vegetables.
2. Brocolli is not usually added to the Biryani, I added it because I love it.

Luv,
Mona

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Ambada Dal

August 29th, 2010 Mona Posted in Canola Oil, Chane ki Dal, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Eid/Ramadhan/Iftaar, Garlic/Lahsun, Hyderabadi special, Kenaf leaf/Ambaday ki bhaji, Red Chilli powder, Salt/Namak, Turmeric/Haldi 12 Comments »

One green leafy vegetable that I missed dearly once I had to leave Hyderabad was Ambaday ki bhaji (in Urdu Language) or Hibiscus Cannabinus, also called as Gongura in Telugu. This sour tasting red stemmed leafy vegetable is an Andhra specialty.

Ambaday ki bhaji

Brimming with good nutrients these leaves are good for health. Rich in protein and low in calories, Kenaf leaves have anti bacterial properties and are abundant in iron, calcium, phosphorus, lutein and Vitamin C. The tender leaves can also be used as salad greens.

The leaves are plucked washed and used in cooking, stems discarded. Pairing it along with dal in the current recipe helps reduce the sour taste of these leaves.

Ambada Dal – Sour greens with Bengal Gram
Serves: 4

Ingredients:

Ambaday ki bhaji/Fresh Kenaf leaves – about 4 cups, tightly packed
Red chilli powder – 1 tsp
Turmeric powder – 1/4 tspGreen chillies – 3, chopped
Salt – to taste
Fresh curry leaves – 2 sprigs
Chana dal – 1 cup
For Baghaar:
Canola oil – 2 1/2 tbsp
Dried red chillies – 2
Cumin seeds – 1 tsp
Fresh Curry leaves – 1 sprig
Garlic pods – 2, finely sliced

Ambada Dal – Sour greens with Bengal Gram

Method:

1. Wash and soak the dal in surplus fresh cool water for 4-6 hours. Drain and rinse the dal. Now pressure cook the dal in a little water until soft but not mushy. Transfer the cooked dal to a bowl and keep aside.
2. In the same pressure cooker, add the kenaf leaves, red chilli powder, green chillies, turmeric  powder, salt, curry leaves and just a little bit of water. Pressure cook until the leaves are wilted and then using a dal ghotni or in a mortar and pestle, mash them up thoroughly. Add half the amount of the cooked chana dal and mash it along until smooth. Now add the remaining dal and gently mix. Transfer to a serving bowl.
3. In a small frying pan, prepare the baghaar. Add oil and as soon as it warms up, throw in sliced garlic pods. As soon as it begins to turn into a light red color, add curry leaves, cumin seeds and dried red chillies. Once the spices pop, remove from heat and pour it hot and hissing over the above prepared ambada dal in the serving bowl. Enjoy as a side dish along with meals.

Finally I have been able to spot out two stores that sell this green leafy vegetable in Toronto. Here are the addresses of the stores:
Patel’s Cash and Carry – 416-439-9393
Rexdale grocery store – 416-749-2060
Normally Ambaday ki bhaji or Gongura is available during the months of July to October in Toronto. But they can get it from India and other parts of US.
If you are aware of any more stores that sell it, please let me know.

Luv,
Mona

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Vegetable Curry Puff

August 18th, 2010 Mona Posted in Canola Oil, Carrot/Gajar, Cilantro/Kothmir (fresh), Coriander seeds, Cumin seeds/Zeera, Eid/Ramadhan/Iftaar, Garam masala powder, Ginger/Adrak, Hyderabadi special, Kasuri methi, Lemon/Nimbu, Mustard seeds/Rai, Peas/Matar, Red Chilli powder, Salt/Namak, White Potato/Aloo 13 Comments »

Puffs are one easy to make snacks when ready made puff pasty is available, perfect for tea-time, or at iftaar.

freshly baked vegetable puffs, ready to be eaten

Bakeries in Hyderabad sell puffs that vary in shapes and the fillings used. Egg puffs, chicken puffs, paneer puffs and vegetable puffs are a few examples. You can even prepare puff pasty at home if ready made puff pasty is not available at stores.

Vegetable Curry Puffs

Ingredients:

Frozen Puff Pastry – 1 package (2 sheets) [available in the freezer section of most grocery stores or supermarkets]
For Filling:
Canola oil – 1 tsp
Cumin seeds – 1/4 tsp
Black mustard seeds – 1/2 tsp
Fresh Ginger – 1 tsp, finely grated
Potatoes – peeled and chopped, 1 cup
Carrot – peeled and chopped, 1/2 cup
Red chilli powder – 1/2 tsp
Dry roasted Coriander powder – 1/4 tsp
Dry roasted Cumin seed powder – 1/8 tsp
Kasuri methi – 1 tbsp
Salt – to taste
Frozen green peas – 1/4 cup
Lemon juice –2 tbsp
Garam masala powder  – 1/4 tsp
Cilantro – 1 tbsb, finely chopped

Method:

1. Prepare the filling just as you prepare for Samosas.
2. Defrost the frozen puff pastry sheets according to directions. Using a pizza slicer, cut a sheet horizontally in the center. Then again cut the sheet vertically into 3 strips. Place a small ball of the filling on one side of each strip. Cover with the other side of the strip and gently seal the sides. Brush with some cold milk and bake according to instructions. Serve warm along with tomato ketchup.

This is my second entry to the The Hyderabadi Ramadan Food Festival that I am hosting on my blog.
For more details about the event, click here.

Luv,
Mona

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Gosht ka Achaar

August 14th, 2010 Mona Posted in Canola Oil, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Eid/Ramadhan/Iftaar, Fenugreek/Methi seeds, Ginger-Garlic paste, Hyderabadi special, Lamb/Beef/Mutton/Veal/Sheep, Lemon/Nimbu, Mustard seeds/Rai, Red Chilli powder, Salt/Namak 18 Comments »

Ramadan Mubarak everyone!

I was very little when I had first tasted this pickle at one my aunts place, but I still remember the burst of flavors that made me fall in love with this pickle~ tangy, spicy and simply ambrosial. Since then I have tried to replicate this recipe handed to me by one of my dear grandmother in the family. She had only given me andaaza (rough estimate) amounts of the ingredients being used, a mutti (handful) of that, a mutti of this.

This is one of my most treasured recipes, simple and straightforward procedure, very close to my heart, and that which I have been enjoying since times past. Enjoy this spicy, lemony meat pickle that is sure to entice your taste buds. I hope you all like it as much I do.

Gosht ka Achaar – Veal Meat Pickle

Ingredients:

Boneless Beef/Veal meat – 800 gms, washed, drained, pat dried and cut into small bite-size pieces
Lemon juice – 2 cups, fresh
Garlic cloves – 150 gms, pureed into a smooth paste (with addition of as less water as possible to puree)
Canola oil – 1/2 cup
Curry leaves – 20-25, fresh, chopped
Cumin seeds – 1 tbsp
Dried red chillies – 4
Dry roasted Cumin seed powder – 3 tbsp
Dry roasted Mustard seed powder – 2 tbsp
Dry roasted Fenugreek seed powder – 3 tbsp
Red chilli powder – 2 1/2 tbsp
Salt – 2 tbsp

Gosht ka achar – Veal Meat Pickle

Method:

1. In a deep glass mixing bowl, add the meat pieces and pour in lemon juice. See that all the meat pieces are nicely covered in the lemon juice. Add more if needed. Cover and let marinate in the refrigerator overnight.
2. The next day,add garlic paste to the marinating meat.
3. In a large non-stick heavy saucepan pour in oil, and as soon as it warms up add the curry leaves, cumin seeds and dried red chillies. Within a few seconds add the cumin seed powder, mustard seed powder, fenugreek seed powder, red chilli powder, salt and mix. Immediately add the marinating meat+garlic with all its juices from the mixing bowl and mix well. Let cook partially covered stirring occasionally until the meat is tender. This will take about 35-45 minutes depending on various factors. You can even pressure cook the meat if you want it cooked quick. Keep an eye and remove from heat as soon as the meat is cooked and gravy is thick and clinging to the meat.
4. Let it cool down completely. Transfer to a sterilized glass canning jar and store it in the refrigerator. Use a dry spoon whenever fancied.

Note: Use only Beef/Veal meat for this recipe. I do not suggest using lamb meat or even chicken meat instead.

Enjoy the pickle along with your meals on the side.

This is my first entry to the The Hyderabadi Ramadan Food Festival that I am hosting on my blog.

Luv,
Mona

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Kulfa ki Katli

May 20th, 2010 Mona Posted in Bok Choy, Canola Oil, Cumin seeds/Zeera, Curry leaves (fresh), Dried Red Chillies, Garlic/Lahsun, Hyderabadi special, Purslane leaves/Kulfa ki bhaji, Red Chilli powder, Salt/Namak, Tamarind/Imli, Tomato/Tamatar (fresh), Turmeric/Haldi, Yellow Lentil/Tuvar ki Dal/Toor dal 42 Comments »

Its a wonderful day today in Hyderabad. The weather is the coolest it has ever been since I landed here, and my jet lag seems to be fading away gradually. So, I thought this morning as the perfect opportunity to visit the wholesale market in Hyderabad at Gudimalkapur, and indeed the visit was totally worth it. The market was a frenzy, but a treat my sore eyes. There were huge piles of fresh greens, seafood, vegetables and fruits, flowers and I bought all that I could at very reasonable prices.

Kulfa ki bhaji ~Purslane

To start with I chose Kulfa ki bhaji (in Urdu language), (Purslane in English) that I bought to cook and satisfy my long patience. It had been more than 3 long years since I had tasted Kulfa ki bhaji and many other such basic fresh vegetables and fruits available here in Hyderabad. Purslane is a succulent with thick leaves and reddish stems and a crisp citrusy taste.

Today my Ammi prepared Kulfa ki Katli, a dal preparation cooked along with Kulfa ki bhaji, tomatoes, tamarind and other aromatic spices. Aloo Methi and Khushka were accompaniments to this humble dal concoction and I thoroughly enjoyed my meal.

Kulfa ki Katli – Purslane simmered in Aromatic and Tangy Dhal

Ingredients:

Thick Tamarind concentrate – 1/4 cup
Kulfa ki bhaji/Purslane – washed and drained, tender leaves and stems chopped fine, roots discarded ~ around 3 cups, loosely packed
Tuvar ki dal – 1 cup, washed in several changes of water and drained
Red chilli powder – 1 1/2 tsp
Salt – to taste
Turmeric powder – 1/4 tsp
Curry leaves – 1 sprig
Tomato – 1, medium sized, roughly chopped
For Baghaar:
Canola oil – 4 tbsp
Cumin seeds – 2 tsp
Dried red chillies – 2, each split into two
Garlic pods – 2, finely chopped
Curry leaves – 2 sprigs

Method:

In a pressure cooker, add the washed dal, red chilli powder, turmeric powder, tomatoes, salt and curry leaves. Add about 4 cups water and pressure cook until the dal is mushy. Once done, mash the dal with a dal ghotni, or blend it until smooth. Add the chopped purslane and gently mash just a little bit. Add tamarind and pour in more water to adjust the consistency. Let it cook on medium high flame. Meanwhile prepare baghaar, add oil to a small frying pan at medium high heat. As soon as it is hot, add the baghaar ingredients and let them splutter for just a few seconds. Immediately pour this baghaar hissing into the cooking dal. Let the dal cook for a further 5-10 minutes. Serve warm along with rice and a curry of your choice.

I have never been able to find this green leafy vegetable/herb in Toronto. If anyone of you living in Toronto has been able to spot Purslane at grocery stores, please let me know. Also, if anyone is willing to trade seeds with me, I am more than happy. Please contact me if interested.

Note: If Purslane is unavailable you can try this recipe with any of your favorite greens. I have tried this dal using baby bok choy and spinach.

Luv,
Mona

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